Java Kalistat KKTO Roast Profile (manual)

Kelsey

One of the beans I planned on roasting in the new KKTO as a single origin was the Java Kalistat.

I know Brett H has roasted this with great success and I'd like some guidance before I get started, particularly if there's anything unusual about this bean.

I'm roasting manually (no DMM) and just going by sight and sound.

Cuppacoffee

Hello Kelsey They are particularly hard and somewhat shirvelled in appearance. I suggest you roast this bean slowly and relatively dark for espresso. Timewise, for as long as 25 minutes in total, providing you maintain a consistent, positive, ramp. Start with a lower than usual temperature setting. Aim to complete your roast approx. 10-15 seconds into 2nd crack - they should sound like rice bubbles when they hit the cooling tray. Will look forward to your tasting notes.

Koffee_Kosmo

With most Indonesian beans you can get some funky tasting crema To round off and produce a balanced roast I usually try on a 600/650 gr batch, for first crack @ 13/14 minutes then another 6 min to second crack KK

Muscles

I have done 3 x 500gm Kalistat roasts in the kktoand (a dozen or so in the Behmor), preheat first for about 5 minutes, then dump beans in. Fist crack at around 14mins and 2nd crack around 5-6 minutes later (6 would be better if you can stretch it that far roasting blind). I take off lid at 2nd crack and unload beans 10-15 seconds later when smoke kicks in... Good luck and please post pics and tasting notes. I normally can't let them sit more than 3 days and they are good then but are great around day 7 🙂

Brett_H

Muscles wrote:

I have done 3 x 500gm Kalistat roasts in the kktoand (a dozen or so in the Behmor), preheat first for about 5 minutes, then dump beans in. Fist crack at around 14mins and 2nd crack around 5-6 minutes later (6 would be better if you can stretch it that far roasting blind). I take off lid at 2nd crack and unload beans 10-15 seconds later when smoke kicks in... Good luck and please post pics and tasting notes. I normally can't let them sit more than 3 days and they are good then but are great around day 7 🙂

Agree whole-heartedly and also want to thank the couple of pros above or their great advice. I love this bean and can't decide if I like it extracted cooler 90-91ish or 92-93ish. Sometimes it depends on the day and my mood. I like this one more from the KKTO as opposed to the Behmor... don't know why. I have allowed this bean to go a bit darker than most of my roasts like Dennis says and find that has the best chocolatey/nutty flavours... but my palate was ruined by Stones Green Ginger Wine at Uni so wadda I no!

Kelsey

Thanks for all the great advice! The KKTO roasts I've done so far have all been thrown onto the highest heat setting from the outset and we seem to hit FC at around 12-14 minutes. Do you think I could perhaps back off the TO a bit, say to around 230 degrees instead of 250? Slow it down a little?

Koffee_Kosmo

Kelsey wrote:

Thanks for all the great advice! The KKTO roasts I've done so far have all been thrown onto the highest heat setting from the outset and we seem to hit FC at around 12-14 minutes. Do you think I could perhaps back off the TO a bit, say to around 230 degrees instead of 250? Slow it down a little?

Yes but only in the first 5 min at the lower temp A little after 1st crack Burp or allow air to enter to slow or extend the time for 2nd crack KK

Kelsey

I roasted the Kalistat tonight and feel it went very well. I'm not always confident I'm hearing what I'm hearing, so I'd like to get a datalogger in there, just in the early days of my roasting. I certainly appreciate the 'no fuss' approach without it tho. Initially I thought FC was around 12 minutes, but it wound up seeming like perhaps 14mins with RFC at 16mins. I burped a few times and 2C was at around 21 mins and pulled at 22mins right in the middle of R2C. The result looks good and very even. I should add that the KKTO makes roasting an absolute breeze. Just dump the beans in and wait. Love it.

Koffee_Kosmo

I would give them 5 days to degas in one way valve bags However leaving a small amount in a bowl covered loosely with a tissue overnight will degas them quicker but may taste a little flatter KK

Kelsey

There was a 19% loss of weight through roasting. I've filled three 1-way bags and have enough for a double basket in another container to try in a day or so. I plan to roast a couple more tomorrow so I can do some post-roast blending for my guests in the week following Christmas.

Koffee_Kosmo

For the roast depth of this roast a 19% shrinkage is about right And its a great idea to roast a few different beans and blend post roast :thumb: I sometimes blend on the fly / or on a whim just to see what happens KK

Kelsey

All of the roasts I've done with Lacehim have been pre-blended, and they've been great. I just figured this would give me a chance to try a variety of single origin beans and do ad-hoc blends.

Brett_H

Kelsey wrote:

All of the roasts I've done with Lacehim have been pre-blended, and they've been great. I just figured this would give me a chance to try a variety of single origin beans and do ad-hoc blends.

Yep... Spot on with your thinking. Having said that however, I've noticed a difference in taste between pre and post roast blending but not a negative difference either way. I have been playing with poppers since 96 but my evidence is purely limited to my own rudimentary inferences.

Kelsey

That makes sense - there's got to be some kind of cross-infusion of flavour as they're all being smoked at once also.

Kelsey

Holy chocolate coffee batman!! This has proven to be the hit of Christmas day. Everyone's loved it.

Muscles

And rightfully so... it is a standout bean on it's own! If you feel like blending try with some colombian supremo and a bit of Harrar for a chocolate-caramel explosion, I personally like 4:3:2 - Kalistat:Supremo:Harrar :coffee2:

Koffee_Kosmo

No one leaves my place without mmmmmmmmmm that was nice coffee Home roasting is your ace in the deck KK

Kelsey

After the best part of a week drinking the Kalistat as a single origin or in a blend, I'd have to say this is currently my favourite bean ever, even amongst those professionally roasted. It's gotten absolutely rave reviews from my houseguests from Sydney - long time espresso drinkers with a battered and ancient HX on their kitchen bench. In fact, the wife (a German with incredible culinary skills) demanded to see the roasting process and is so enamoured of the KKTO I think she'll wind up buying or building her own.

Brett_H

I meant to roast some of this for Christmas but didn't need to because I did a 1.5kg two roast batch of the BH Blend. My house guests pay $5.50 for a 16oz coffee in Townsville at Dominion so when I served them piccolos (becasue between the mugs of coffee and the kids we were burning 6l/day) they were skeptical. They are now converts and know what to taste for in a good shot. Isn't it interesting and affirming when guests who claim to be coffee-savy realise that they've been marketed inferior coffee at superior prices. Even better is when their epiphany may in time save them money. KK is right... home roasting and the KKTO is the ace in your sleeve. The other four aces in your hand are good forums/information, good greens, good technique, and good atttttention to detail: great sponsors ensure that your deck is stacked! 8)

Muscles

Here is today's batch, preheat KKTO to 150, dump in 400g, 10mins to first and 6.5mins to second, pulled about 20 seconds later...