What Coffee are you roasting this week

WotB · May 2011

Roasted up a sample of my Syrah Blend. Utterly powerful in the cup. Syrupy deliciousness. I'll add that this was through a 22g VST basket.

texx · May 2011

just finished roasting 500grm of ethiopian guna limmu , and i am a little worried that i may of took them out a tad early . after taking a couple of other roasts a bit to far i pulled these out quicker to be on the safe side . the temp bean mass was getting into the low 130's and that's where the last roast i did started getting a bit to smokey and i ended up with black divots in them , but these ones i just did the cleavage ( well that's what i call it ) on some of the beans was still very pale but the bean colour looks good though. i suppose i will find out in a few days . i am trying to get a few different beans roasted so i can taste some SO and then try some blended. johno

RichardM · May 2011

on 1306664060:

just finished roasting 500grm of ethiopian guna limmu , and i am a little worried that i may of took them out a tad early . after taking a couple of other roasts a bit to far i pulled these out quicker to be on the safe side . the temp bean mass was getting into the low 130's and that's where the last roast i did started getting a bit to smokey and i ended up with black divots in them , but these ones i just did the cleavage ( well that's what i call it ) on some of the beans was still very pale but the bean colour looks good though. i suppose i will find out in a few days . i am trying to get a few different beans roasted so i can taste some SO and then try some blended. johno

Johno, I might have missed it, but what are you roasting in? Can you put it in your profile, as I keep reading your posts, and not sure of your method. Assuming coretto or KKTO with the volumes you're talking about??

texx · May 2011

ok , sorry i will put it in my profile now . bread maker rewired to run none stop once plugged in ( no switch )and a ryobi adjustable heat gun . drum and fan cooler which i made another mod to today and it now cools real quick , about 2 minutes . johno

Koffee_Kosmo · May 2011

That light colour cleavage you speak about is it leftover husk ? KK

texx · May 2011

a picture is worth a thousand words . my thoughts are that i may not be reducing the heat quick enough when 1st crack starts .

Koffee_Kosmo · May 2011

That's definitely husk in the bean crevice Nothing to worry about However the divots are still there also a bit of tipping so you will need to experiment with heat & ramp times KK

texx · June 2011

Peru Ceja de Salva Estate i roasted some on the 27/5 i had a try of it yesterday morning and it was nice . then late this arvo i got back from toowoomba hanging for a coffee so i decide to give the de selva another try .only have one grinder at the moment so i had to clean out the stuff that was left that the wife was using today and made myself a cup very very nice latte . meanwhile there are 2 guys travelling through sitting having burgers one has a coke the other asks for a chino in a mug so i made him one with the de selva that i had in the grinder , when they were finished they came to the counter and commented on the burgers being great and thanking the wife for making dam good burgers then the guy that had the coffee wanted to know more about it so i explained what it was showed him my roasted on date on them showed him some greens and had a chat for 5 minutes the end outcome was he said to me well that was the best cuppa i can remember ever having so what ever it is you did just keep doing it . it just makes me feel so dam good to know they went away happy. and that de selva i like a lot question is can i repeat the roast again ????. and i have at least 8 or 9 more greens to try yet . johno

Lacehim · June 2011

Did something totally different this week. My beans stash is getting low so I did a blend of some beans and roasted them. 135gm Ethiopian Gambella Sundried (The leftovers

) 135gm Brazil Pulped Naturals Topped up with 230gm Java Ijen Sundried It roasted really well and I pulled it just into RSC @ 18mins on the KKTO. I'll leave them a few days to degas and give them ago. Must order more beans but just not sure what to buy

So much to try!!!

RichardM · June 2011

on 1306927332:

Texx... Peru Ceja de Salva Estate and PMG Wagi AA would be my all time two beans I like the most... With MM as the best SO. As I am off to Morton Island for a few days... Have to get another Kg or two roasted on the weekend. Keep getting people offering me their Commercial Roasts and I have to admit... I like my own and thos I have had from most home roasters ;D

Those two beans are also very forgiving - you don't have to get the roast perfect and they seem to taste good at a wide range of roast levels. I think with commercial vs home roasts, it's not the roaster or the roast method that comes through, it's the passion in the hand of the roaster and the ability to think about everything that's being done. I think some roasters get in a bit of a rut and just stop thinking about it after years of doing it over and over again the same.

Lacehim · June 2011

I really loved the Peru Ceja de Salva Estate and PNG Waghi AA (I still have a little bit left). The Peru seems to be around all the time, but the Waghi AA I've only found the once. I should have bought more.

WotB · June 2011

I have plenty around if you need some Lacehim. at least 10kg of Colombian if you like. Others can vouch for its qualities.

mycuppa · June 2011

On the subject of PNG........ Just a heads up...... High end PNG's are going to be a bit tight this coming crop. I've had reports from a few brokers saying the PNG's are the best in the last 5-10 years, ideal farming conditions apparently. As expected, the premium buyers from Japan and Europe moved early and forward contracted big slabs of the best crops - driving the price high for all other PNG's. Word is, get in early and grab what you can - set your targets around the end of this month and through to August once the greens hit Aus broker warehouses. I would'nt be surprised if more than 2/3 of the shipments to Aus have already been pre-sold.

Koffee_Kosmo · June 2011

Couple of days ago I did another roast on the KKTO 700 grams of Colombia Andes Santa Rita This time I stopped the roast before 2nd crack just to compare to the last roast @ just past 2nd crack KK

WotB · June 2011

I stop it most times when 1st crack is rolling. I let it sit for a minute, then cool. Mind you, I'm trying to find a balance between filter and espresso for my home use.

Koffee_Kosmo · June 2011

on 1306974644:

I stop it most times when 1st crack is rolling. I let it sit for a minute, then cool. Mind you, I'm trying to find a balance between filter and espresso for my home use.

I will give that a go on the next roast The KKTO can do that very easily The Colombia Andes Santa Rita is a very delicate bean but very nice if roasted well Gave the first roast a test @ ten days post roast as an espresso, and it was surprisingly good As it ages its now cutting through milk as well KK

Dry_bean. · June 2011

750 grams of Ethiopian Yirgacheffe, roasted to first snaps of second crack, came up nice and even, will try in a couple of days. ;D

mycuppa · June 2011

on 1306974644:

I stop it most times when 1st crack is rolling. I let it sit for a minute, then cool. Mind you, I'm trying to find a balance between filter and espresso for my home use.

Not trying to give away too many secrets, but just a tip for those of you out there looking to manage profile or "S" curve roasting. Many of you have read the theories on endo/exo-thermic transitions of the bean during roasting cycle - so I wont repeat it here. To manage around these transitions, you need to consider "lag effect". If you want to move more carefully between the endo/exo stages, you need to play with your heat or airflow in the lead up to the stage, e.g. anticipate when first crack is about to happen and slow the thermal momentum down before reaching it, e.g. not much good doing it once it has started, etc. Similarly, a common mistake made by some people is they "back off" once FC is underway, only to stall when the FC Exo-thermic stage is over and the beans are once again taking in heat. It's only natural for people to think or act this way - what they see and hear. In other words, take your actions "before" the stages so that you can move through with control, rather than trying to respond as the thermal lag built-up within the beans are only just starting to "display" mostly once it's too late. Of course, this all depends upon your roasting equipment and how responsive it can be to your "controls" - try to develop an understanding of the lag affect for your roasting device.

texx · June 2011

just did 2x 500 of peru ceja de selva and 1 x 500 ethiopian yirgacheffe cos i want to play around with them and the MM that i have . the smell wafting out of the front door of the shop is nifty , course i do have a small fan set up to do just that . johno

texx · June 2011

today , all chucked in together . ceja de selva ..................120gr costa rica las pavas............100 gr ugandan masaba AA...........160 gr Indonesian Sumatran Gayo.120 gr. held it after first crack between 205 and 216 for about 5 minutes whipped it out before second crack at 218c find out what its like in a few days i suppose . johno

Gra · June 2011

Yesterday 600g Peru Cjay De_Selva Estate pulled at the end of first crack C8 Love this bean.. 600g PNG Wahgi AA C8 also pulled at the end of first crack .. First crack at !0:00min then removed the TO after the end of rolling F/C and finished off roast with bean mass heat total roast time 15:00min. Gra..

mycuppa · June 2011

Standout from the last few days would be a very interesting Costa Rica Terazzu - melon, stone fruit, apple and surprise, surprise ginger. makes for an interesting blend with some wild dry processed Ethiopian. berry and ginger - tart and sour - messing with my mind

Rider · June 2011

300g Ethiopian Kuza 300g Tanzanian Rononi 450g Brazil Pulped Natural 450g Peru Ceja de Selva Estate

UNM · June 2011

Sunday: 150g Java Ijen sundried 150g monsoon malabar Tonight/tomorrow depending on time 160g malawi nyika (destined for cold process) 150g yirgacheffe special prep (for next weeks ristrettos

RichardM · June 2011

Not roasted by me, but this week I'm drinking: 250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites. 250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean. Both these were roasted by Jeff (mycuppa).

mycuppa · June 2011

on 1307526683:

Not roasted by me, but this week I'm drinking: 250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites. 250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean. Both these were roasted by Jeff (mycuppa).

Thanks Richard. The Tiger is an intense bean - I've collected a long list of people who won't drink anything else as they are the sort of folk who are looking for a Mike Tyson type hit. When stocks of this are low, it's surprising how a Tiger fan will sit on the fence and wait for it to become available again. My personal opinion, Tiger is a great blending bean as it plays well with others - think inky strong infusion. There is a very well known (famous) Italian brand that uses the trusty Tiger in it's quality blend..........yes, we are talking about Illy. Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

RichardM · June 2011

on 1307532649:

Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Not yet. Looking at my supply, I'll be opening that bag most likely on saturday/sunday. Will be sure to let you know how it goes.

Lacehim · June 2011

Roasted the last of my Mexico Yeni Navan Typica with the last of my Brazil Sundried Naturals today. A 5/1 mix, totaling just over 600gm. Gave the KKTO a good preheat 10mins+ and they roasted really nice pulled on the first snaps of SC at 18mins. Pretty amazing considering I was roasting outside and it was a nippy 15 degrees. Well nippy for SE QLD.

Down to 3-4kg of beans... must order more next week. Any suggestions?

RichardM · June 2011

on 1307532649:

Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe. It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount. The missus really enjoyed her morning cup today too

On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit. Also roasted 300g Monsoon Malabar.

mycuppa · June 2011

on 1307745201:

Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe. It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount. The missus really enjoyed her morning cup today too On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit. Also roasted 300g Monsoon Malabar.

Yes RM - Yirgy, as with most of the fruity Ethiopians have a significantly different bean structure and thus will require quite dramatic adjustment of the grinder. I usually end up with having to use a significantly finer grind. Once dialled in though, it will perform very well as you note. Yirgy has a more vibrant acidity than other Ethiopians (partially due to the washed process and the way the coffee is graded at origin) making for a very clean cup. It's bright and refreshing. It is milder than other Ethiopians, but what it lacks in punch it makes up for in smooth, refined and very classy lingering finish. I'm surprised you are picking up dark cocoa (which generally come associated with a slight bittersweet taint) - I tend to get stone fruit (melon), honey and lemon through milk. Personally, I like to extract the Yirgy at a lower temp, say 91 to 92. Higher temps tend to affect some notes. I'd probably recommend Yirgy is best used straight without milk - such is it's superb sup profile. Back on topic - FAIRTRADE ORGANIC DOMINICAN REPUBLIC BARAHONA from the well respected FEDECARES COOP (now, that's a bean with tons of cocoa!)

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