El Salvador / Brazil / Guatemala / PNG

ericshum

Massive roasting session with new crema member, Cikay today (21/10/2012) on the following:

Cooler was made yesterday and I must say, it was FANTASTIC!

El Salvador Boqueron:
- FC @ 9:45
- SC @ 15:00
- Pulled @ 15:15

Brazil:
- FC @ 10:05
- SC @ 14:15
- Pulled @ 14:30

Guatemala:
- FC @ 9:55
- SC @ 14:05
- Pulled @ 14:15

PNG:
- FC @10:05
- SC @ 14:45
- Pulled @ 14:55

Can't wait to taste them next week. Anyone in Melbourne / Victoria, if interested to cup some espresso, PM me or crema member Cikay. As usual, UNM, let's do more tasting if you're keen !

Koffee_Kosmo

Those roast times are very good Eric What weights were roasted & was that on the KKTO KK

ericshum

On the KKTO and done in 400g batches. Preheat times were 10mins at 250dC with motor speed being ~100rpm. All the roasts were done with TO at 250dC, burped at ~11:30 and ~13:00 to pick some beans up for inspection. We could hear the cracks this time as we solved some alignment issues so the blade wasn't rattling the pasta pot.

Brett H

Brilliant guys!

Koffee_Kosmo

on 1350805651:

On the KKTO and done in 400g batches. Preheat times were 10mins at 250dC with motor speed being ~100rpm. All the roasts were done with TO at 250dC, burped at ~11:30 and ~13:00 to pick some beans up for inspection. We could hear the cracks this time as we solved some alignment issues so the blade wasn't rattling the pasta pot.

It would be great to see the roast limit of your roaster So start planning the volume reduction mod I have observed that larger roasts are sometimes easier to control KK

ericshum

Tasting results were good for the first week for the Guatemala and the PNG. Didn't like the El Salvador and the Brazil. Overall, most of the roasts were taken too far into second crack. They started to oil quite a bit starting last week. So did another batch with Cikay yesterday and pulled before second crack. Roast times were as follows: Guatemala Batch 1 (400g): FC @ 10:00 Burped the TO in one minute intervals from 10:00 to 13:00 Pulled @ 14:00 Colour of the roast was uneven but overall happy with it (not too dark). Guatemala Batch 2 (427g): FC @ 11:00 Burped the TO in one minute intervals from 10:00 to 13:00 Pulled @ 14:45 Colour of the roast was similar to the first batch, only a tad lighter. Similarly, the unevenness was of the roast was observed. This makes me wonder what an alliance bean actually is. When we asked which estate the Guatemala came from, we were told that it was an alliance bean (somewhere along those lines). Would this have caused the unevenness? Different beans from different estates perhaps? Next was the PNG (400g): FC @ 10:50 Burped at intervals of one minute from 10:00 to 14:00 (but skipped the 12:00 mark as we wanted to let FC finish before the next burp). Pulled @ 14:05. The results from this were desirable. We had some roasted beans as reference given to us by Cottle and Final Step. On top of that, we did another batch of Peru (400g): FC @ 10:55 Burped at intervals of one minute from 12:00 to 14:00 (incl 10:55). Pulled at 15:00 (before SC). We were trying to replicate my roast on the 13/10/2012 which was by far the best cup of Peru produced from that lot of 2.5kg:

on 1350126929:

Another roast done today: Time to first crack = ~10:00 Constantly lifted the top of inspect roast and to pick up a few beans (this was at about every 30 sec interval). Heat kept at 250dC all the way. Second crack started at about 15:45 and we pulled.

Let's hope this batch of beans are better tasting...