Colombian Pitalito

West_Village

Day 6 of resting my Peru/columbian roast. Just finishing off my other blend 50/50 (PNG/Ethiopian) pulled just this side of 2C which has knocked my socks off! I thought she might have been a bit to light but it's been spectacular . Can't wait to crack into my first columbian blend over the weekend!

askthecoffeeguy

yep I'm loving mine as well still fresh as a daisy but drinking like a dream - shame Ive had to bench my rancilio epoca (I'm keeping it in the shed coz I get jack of hauling it up and two flights of stairs three times a week to cater for the markets ) - my sunbeam cafe series 'backup' machine doesn't really do it justice ! the Sunbeam has excellent shot quality but the milk production is rubbish - I have managed to trick it up a bit and I can get a great tasting coffee from it but it's hard work compared to the epoca Pat

West_Village

Oh no I can only imagine the weight of the epocA. My new unico splendor is in repairs this week for a new vacuum release valve also so been using my breville barista express as the backup . Do you think 8-10 days is to long in terms of letting the columbian settle from an acidity point of view? I'm worried I didn't take it dark enough as I pulled it before second crack ( not majorly early) I still got about 3:10 sec of development of a 350g charge in the behmor . But it didn't hit 2C. I tried cutting power for 30secs completely at FC before hitting P3 and pulling about 3 mins after FC

askthecoffeeguy

I'd be happily drinking it 4 days post roast but I'd probably fine the grind and down dose to compensate for freshness

West_Village

Ive got another roast on the ready for the behmor this weekend. This time a 50/25/25 PNG/columbian Pitalito/Ethiopian longberry. Not sure what to expect to be honest. I'll keep your tips regarding roast freshness up my sleeve! Thanks

Lwowiak

Hi WV, Curious how your blend will go. I have never tried such a combo. I am careful with Colombians as some are very acidic with lemon and grapefruit overtones. I have a red bourbon honey processed Colombian which has been excellent as a SO espresso. It took me a few goes to get it right, but it was worth the effort. It is also very nice roasted lighter for filter coffee. Another favourite of mine is a Red Honey processed Costa Rica coffee (CoopeTarrazu TE). This has been very easy to roast (similar to the Colombian), and is excellent on its own. I have added Indos and others to it, by way of an experiment, but it was perfect as a Single Origin. Let us know how it turns out.

West_Village

Hi guys, So a couple of days into the Peru/Colombia blend. Roasted to a medium as an espresso it's quite nice ( not my favourite) normally the Peru by itself as an espresso is a nice buttery and nutty flavour. With 25% columbian added in you can taste the acidity and a slight sweetness coming through. Is it for me and my palate? Probably not. I enjoy more berry choc flavours in my espresso In milk for me it's a bit lightweight . I've been running some mocha Java type blends the last few weeks and I miss the added body that brings. Would I roast this again? I doubt it but if I did I might run it a bit darker. Next up 50% PNG , 25% Ethiopian longberry, 25% columbian. Currently resting. Will report back shortly.

askthecoffeeguy

the new blend who h is resting sounds like a winner my blend of PNG / Kenya / Columbia Volcan Galares 40 / 40 / 20 is smashing.it out of the park at the moment can't get enough of the stuff been through a kg of roasted beans in the last two weeks !

West_Village

Are you pre blending or post blending that blend pat? Also how are you roasting that in the behmor out of curiosity? I'm thinking about approaching it below: 300g charge P1 till FC Manual P2 till just before or on 2C Do you think cutting to 25% power stalls to much Or it allows a good development time? What sort of development times are you producing with the behmor ?

askthecoffeeguy

I used to roast my blends seperatly and I still roast some SO on their own but mostly I combine my blends and roast them together I drink a lot of coffee and I just don't have the patience to do all my SO individually if they're going to end up as a blend I almost always start with 500g charge weight and P5 program setting, then push the manual timer out to as much as possible which extends the program length by three or four minutes then I press start and P5 again (otherwise roaster diverts to ago programming) then I monitor roast and hit P4 when internal temperature settings hit 140C at first signs of first crack I increase drum speed and I hit P1 at the end of rolling first crack and then I coast for about 2 minutes and then I pull the roast and I usually leave the door open on the cool down cycle to speed up cool down actual method varies a little according to outside temperature and how quickly the roast is in getting under way, but that's pretty much how I do it and I'm pretty happy with the results! p

askthecoffeeguy

I don't temperature drop until the end of first crack or else I find it's too hard to get enough colour on the beans p

West_Village

For what it's worth the 2nd roast I did (50/25/25) PNG/Ethiopian/columbian Pitalito is a stunning blend! Certainly gives you more complexity and body than the Peru/columbian blend.

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