Yesterdays Roasting

bcspark

After getting all clear from Doctor,post heart attack, I celebrated by roasting three beans , 1kg Brazil Daterra Estate ,625grm China Mt Gaoligong and 625grm Thailand Chang Mai. All three roasts were taken to just on 2nd crack i.e. 224-226 deg.Heat was cut at 222 deg and roast coasted to final heat.                     

Dry_bean.

Sounds like you have a similar roasting method  to me. I use a Coretto, I take most of my roasts to just on second crack, and like you this takes place for me at approx 225

Lacehim

So you've been coffeeless for a while then?  ouch!  I hope you have a good recovery. How did you go without your coffee hit?  any withdrawals? askthe coffeeguy was just talking about it here http://coffeeforum.org.au/have-your-say/off-the-turps/ Glad your back into it anyway.  Make sure you post up with your thoughts about your roasts when you get to taste them.

Brett H

Hi BC et al. Hope you're recovering well mate and don't have to do anything drastic like switch to decaf!  I've roasted lots of Daterra over the years and have always found it nice but nothing special.  Am I doing it wrong?

bcspark

In my stash of many sos i am yet to find a bean i have roasted and savoured that i would not re purchase.My KKTO  is powered by heatgun on top of a heavy SS cover and allows me great heat and air control. Profile roasting with my setup is easily performed and i do so with all my roasts . Brett with my limited computer skills i cannot post my profile graph and my back up to do this has just gone through the bjg C with his wife so ?

askthecoffeeguy

oh shit mate and I thought i was in a bad way being 4 days flat on my back post gastro or similar - get well mate! I went two weeks no caffeine and now im still limiting myself to one coffee per day - which is a far cry from the five or six i usually have whan im working! Yesterday I did my first roast for the year: Mexico San Cristobal - and I have to say I just love this coffee - comes up a treat every time as long as you nail the profile - and it drinks great straight away best of luck with your recovery! P

bcspark

This year has started off bad and continues. Down with lung infection so to celebrate the last pill I decided to send three bags to  my Sydney relles. This morning three 650grm of greens to the same profile to just on 2C .                                                                                          1st      Columbia La Esperanza Gesha Grand Cruz                                                                                                                        2nd    Tanzania Uru Estate                                                                                                                                                        3rd      El Salvador Le Cumbre COE                                                                                                                                              These will hit the mail tomorrow pm for Tuesday am delivery. Thank God for green beans and roasting equipment , better than antibiotics. Cheers all BC

Brett H

Oh mate... Look after yourself eh!!

bcspark

Well back to this time last year health wise.Roasting for my family is my passion and enjoyment but health alerts are making my sessions harder and harder.  Not withstanding these problems my roasts over the last two weeks have been :my ENT guy a Tanzanian and PNG Brisbane son Columbian plus a Costa Rican and posted to Sydney son three bags,Harar,Indian Elephant Hills also Thailand Chang Mai all 650grm  batches taken to just 2nd approx 15-17 min and temp ranges between 216c-220c depending on the bean.So my KKHG has had a bit of a workout and so has my health.

Brett H

Take care mate!  That's a pretty impressive roasting schedule irrespective.  Wishing you good health and great coffee!  :thumb:

bcspark

My legal eagle son and family arrived back from Europe Sunday evening.John runs Brisbane office for his Law firm and has a pad in Admiralty Towers.He has met Chris from Baratzi and purchased an espresso machine and we found him a surplus grinder in our family.He spends most of his week here so he needed a roast for his coffee addiction so I did a 650grm Harar for him as it is his favourite and is awaiting his pleasure.

Brett H

Sounds wonderful!

mycuppa

Great effort bcspark. Harar is not an easy coffee to roast and can be variable from kilo to kilo. Gentle does it with that one.

Koffee_Kosmo

Your a good Dad Barry  :thumb: If you can't manage a roast at any time get him to contact me as a backup KK

bcspark

This morning was time to roast.For Sydney was Biftu Gesha, Indian Elephant Hills Peaberry and Panama Bambillo. I had a look trough my leftover bags and found a PNG,Columbian COE and a Yemen Moca Matari. All went into one bag to them to get to know each other. Specific weights not known but totaled 750 grms and other beans were 650 grm. All roasted 6 deg into 2nd so now the wait. The blend is for me so fingers crossed?Thank you KK for your offer,perhaps in the future.Recovering now with 3ltre per minute O2.

Brett H

How's that fan working out mate?  Sounds like the fumes are getting the upper hand!

bcspark

Extraction is working well but lungs come up short . Will get better diagnosis on the 18th instant

Brett H

Take care mate!

bcspark

Been a bit quiet lately as legal affairs have kept me busy as has health. I had the good fortune to acquire the last 2kg of Ministry Grounds offering of Panama Auramor Tekisic ,a new dwarf variety of the Bourbon family aribica .Roasted 1kg to cs9 ,our favourite roast depth,and divided results into three 250 grm bags. One bag remained with me and my sons Steve and John received a bag each.Steve my sparky son being in the ,as we call it ,silly season drank the Tekisic not recording its quality. John has reported that this bean has to be my best roast this year. I am about to sample my first triple this morning and expect the result to  be just below Panama Geisha quality.

bcspark

Had my triple shot of Tikisic and can report good body very low acidity and tones of florals and citrus with a lingering after taste in mouth and throat of citrus cocoa flavours.My palate is not the best but this bean woke it up

bcspark

Pre Christmas had the pleasure of introducing my Brissie grandson tot roasting .Sandy joined me to do five 625grm batches in the KKTO four of which would be enroute to Sydney with them .He took Biftu Gesha, Harrar, Columbian Red Bourbon and Sumatra Manderling. I kept for my use a bag of Australian Skybury Peaberry. SandY has taken to roasting as i did and understood the different roasting needs of each bean and the and the three SSS ,Sight Sound and Smell. I do believe we have a convert to take over some of my duties to my caffienated family. To all Snobs I extend Seasons Greetings and wishes for a prosperous and healthy New Year which will lead to a Happy One

Brett H

Great stuff and Merry Christmas mate!