Brett_H So... I roasted some Jamaica blue mountain and walked away from the Behmor. Unfortunately the roast finished a little earlier than I would have usually done (pre second crack)!! Nonetheless the beans look good although a little light so I figured it would be wonderful to Syphon them. Not been able to resist trying On the Diadema PID I set my machine to 93
askthecoffeeguy [quote author=Brett H link=topic=5270.msg44918#msg44918 date=1396926071] So... I roasted some Jamaica blue mountain and walked away from the Behmor. Unfortunately the roast finished a little earlier than I would have usually done (pre second crack)!! Nonetheless the beans look good although a little light so I figured it would be wonderful to Syphon them. Not been able to resist trying On the Diadema PID I set my machine to 93
Brett_H askthe coffeeguy wrote: I set up the gene cafe today to roast some Nicaragua Diamond coffee - using the exact same profile that ive used previously with great success - whilst looking after five kids on my own! Needless to say things did not go well and indeed ended badly - in fact I had to dump the roast coz it was over cooked ! That's what you get when you take your eye off the ball! So I set up again, and shaved a minute and a half off the profile - and voila! Bob's your aunty! Still wasnt able to monitor the roast as I was trying desperately to force feed the little people - but I nailed it anyway AND I baked my first ever chocolate cake today which was a complete success = win! Excellent!! Chocolate cake to boot.... Kudos!!
GaryatGala Noicce... Imagine....jamaican blue valrhona and godiva mocha cake, with ingredients such as Panela sugar, almond meal and freshly churned jersey cow butter. Now that would be the cake suitable for Crema connesieurs.;D
Ol_Grumpy GaryatGala wrote: Noicce... Imagine....jamaican blue valrhona and godiva mocha cake, with ingredients such as Panela sugar, almond meal and freshly churned jersey cow butter. Now that would be the cake suitable for Crema connesieurs.;D I'm in....
Brett_H Brett H wrote: Yes.... I'm imagining.... Continue.... PLUS Ol Grumpy wrote: I'm in.... EQUALS RM.... Help....
C-man the one and only time I had JBM I discovered it was more about "mouth feel" than flavor I liked it...
Koffee_Kosmo Congrats Brett :thumb: I've never had this coffee but one day it will be in my buy list along with the Kona KK
askthecoffeeguy slightly off topic - went for a job interview today for a cafe manager / coffee roaster position: nailed the interview and got offered the job = win!
Brett_H askthe coffeeguy wrote: slightly off topic - went for a job interview today for a cafe manager / coffee roaster position: nailed the interview and got offered the job = win! Congratulations mate! That's exactly the point of the thread!! Kudos Pat :thumb:
Koffee_Kosmo askthe coffeeguy wrote: slightly off topic - went for a job interview today for a cafe manager / coffee roaster position: nailed the interview and got offered the job = win! Hope it's not to much if a challenge - Working for the man
Brett_H Okay... The JBM that stated the thread. As a Syphon it is so sweet that my wife thought I'd put sugar in hers by accident. My mother in-law who's currently off milk and only drinks cappuccino had it as a long black and and asked for a second sugar (there was no first), but only because she likes her caps with one. It is seriously good in the Syphon!!
askthecoffeeguy Koffee Kosmo wrote: Hope it's not to much if a challenge - Working for the man Pretty sure its going to be a good fit making coffee, roasting coffee, and talking to customers for a living - without having to worry too much about juggling finances!
askthecoffeeguy Also I surprised a few dinner guests tonight with some late afternoon lattes made with some home roast Nicaragua Diamond coffee - and blew their socks off!
