What Coffee are you roasting this week

Gra · June 2011

Yesterday I roasted 300g Yemen Sanani Mocca to the end of first crack not a even roast but this is the first time I have roasted under 500g in the TO. The first 600g that I roasted to just before second crack I open on day 4 to start trying must say I did not enjoy it at all hope this lot's better.. Cheers Gra..

RichardM · June 2011

Today I did a 300g green blend. 80g Bolivia 60g Nicaragua La Gloria Las Brisas 80g Rwanda Gisenyi 80g Java Ijen Sundried Should be a great blend

Koffee_Kosmo · June 2011

Today on the KKTO I have roasted the last of my Kuza 750 grams of Ethiopian Kuza Normally I roast this bean well past second crack But this lot was pulled short at barely at second crack See how this goes down after a few days degassing KK

SniffCoffee · June 2011

Today I roasted 250grams of Monsoon Malabar, followed by 250grams of Yemen Talk about a difference in bean size? From boulders to pebbles! The Yemen I'll try in a week, and by the time I've finished that the MM will have been in the bag for two weeks, which, from my reading here, seems to be a good amount of time to let it rest before drinking. Sniff

Koffee_Kosmo · June 2011

Today on the KKTO I roasted 2 kg of beans These are beans sourced from the Koffee Kosmo shop and intended for use this Saturday on the Bezzera Strega HX Lever try out day at Barazi Bezzera http://www.bestcafes.com.au/forum/index.php?topic=1645.0 1 kg of COLUMBIAN SUPREMO "BACHUE" 1 kg of NICARAGUAN SHG EP "Pola" GREEN These were roasted as 600 gr Light Roast of Colombian 600 gr Medium Roast of Nicaraguan 800 gr as a mixture of the 2 at past second crack and bordering on a dark roast KK

borat123 · June 2011

The Flores Gunung Inerie is almost gone, so out to shed again in 12degs wintery weather. 1kg of Nicaragua La Gloria Las Brisas. Think this one may be quite chocolatey. Can already smell the aroma in the bag right after cooling. The new vac / exhaust fan cooler worked a treat.

Dry_bean. · June 2011

Allowed my supply of brown to dwindle to zero, used the last this morning :-[ so out to the shed and roasted 750 grams of 50/50 Monsoon Malabar and Columbian Supremo. No option other than to start drinking it immediately with a degas period of about 6 hours, will be an interesting exercise. :-\

shape_shifter · June 2011

Hopefully this will make sense, I thought people might be interested in the consecutive roasts I did tonight. F is the fan and H is the heat. Ghimbi 1 2 mins F H 22 degrees 34 degrees - start temps of temp probe in chamber 0-8 7 4.5 176 182 8-10 7.5 4.5 188 193 1C 9.3 190 10-12 190 193 12-15 8 4.5 199 1C 12.3 193 203 did hear a single crack at 12, rolling 1C maybe 15-18.2 8 4 212 2C 17.4 15-16.3 212 2C 16 Cool down still in chamber 19.2 0 10 58 17.3 58 20.2 0 10 40 18.3 40 21.2 0 10 36 19.3 37 green 80.04 g green 80.05 g brown 66.93 g brown 67.25 g 1st roast lost 16.38% 2nd roast lost 15.99%

Gra · June 2011

Thursday I roasted My Sore Nuggets extra bold 600g taken to first snap off second crack. PNG Wahgi AA 600g pulled this at the end of first crack both clean even roasts. Gra..

Dry_bean. · June 2011

on 1308381132:

Thursday I roasted My Sore Nuggets extra bold 600g taken to first snap off second crack. PNG Wahgi AA 600g pulled this at the end of first crack both clean even roasts. Gra..

Crikey Gra, no wonder their sore. :o

Gra · June 2011

on 1308383388:

Crikey Gra, no wonder their sore. :o

I could of worded that a bit better ay ;D ;D ;D Gra.

Dry_bean. · June 2011

on 1308384051:

I could of worded that a bit better ay ;D ;D ;D Gra.

I doubt it, perfect as it was. ;D

texx · June 2011

i might do 500gr of Ethiopian Ghimbi tomorrow first try at this bean . i think from what i have read the go would be to roast it a tad on the light side ( i prefer a slightly lighter roast anyway ) maybe dump on the first sign of 2c or just before .. also have some Santo Domingo Cibao Altura to do a first roast on too , maybe i should do both then i can try a blend of both later when they have had a little rest . johno

Dry_bean. · June 2011

on 1308107940:

Allowed my supply of brown to dwindle to zero, used the last this morning :-[ so out to the shed and roasted 750 grams of 50/50 Monsoon Malabar and Columbian Supremo. No option other than to start drinking it immediately with a degas period of about 6 hours, will be an interesting exercise. :-\

Two days later--- great as a cappuccino not so good as a shot, tends to be a little harsh at this point, perhaps in a few more days.

RichardM · June 2011

Roasted 300g Java Ijen/Rwanda Gisenyi blend tonight in the Behmor. Pulled about 30 seconds before 2nd crack this time to try something different. Forgot to wear shoes when I went out to the shed. I think the concrete of the shed floor caused my feet to freeze a little

mycuppa · June 2011

on 1308389241:

Forgot to wear shoes when I went out to the shed. I think the concrete of the shed floor caused my feet to freeze a little

Ha - I get the opposite in Summer time - wearing thongs near a commercial roaster is never a good idea - hot beans spilling over the cooling tray onto the tops of your feet tend to hurt a tad.

UNM · June 2011

Tonight 160g peru ceja de selva. 16min 30, first snap 2c, cooled in popper as test 2min to 50degree. 150g uganda white nile -tried a classic popper roast, but still 11min 15sec, 40sec into 2c, pulled just at rolling. Note to self, don't forget to switch fan off as well as heat when dumping into cooler. Most went in, but still a lot of cleanup. >:(

beanflying · June 2011

Nothing this week I am off to the big smoke of Melbourne Monday so should be lots of goodies ;D

texx · June 2011

had my first go of roasting with a laptop hooked up today .1st roast with the Ethiopian Ghimbi bean could not get the comp to read the dmm messed around with it before starting the second roast which was the Santo Domingo Cibao Altura AA and yeeha got it working . does this look about right .turned the heat gun down just after rolling 2c but i went a little to low and had to turn it back up a tad hence the dip . ps sorry about the logo on the software forgot about it being there , its the software that was in the laptop when i got it .

Lacehim · June 2011

Looks nice to me texx. I stopped using the laptop because mine looked like a heart rate monitor! Up down up down

Yours looks nice and smooth. How much are you roasting at a time? I'm off to roast some monsoon malabar AA.

texx · June 2011

started with 500 grm and had 420 left after roasted .

Dry_bean. · June 2011

on 1308463408:

had my first go of roasting with a laptop hooked up today .1st roast with the Ethiopian Ghimbi bean could not get the comp to read the dmm messed around with it before starting the second roast which was the Santo Domingo Cibao Altura AA and yeeha got it working . does this look about right .turned the heat gun down just after rolling 2c but i went a little to low and had to turn it back up a tad hence the dip . ps sorry about the logo on the software forgot about it being there , its the software that was in the laptop when i got it .

Morning Texx, the roast looks pretty even however 29 minutes seems like an excessively long time to me, I'm looking to be done and dusted at around 18 or 19 minutes. Running a progressive graph can be informative and interesting until you have your process pretty well nailed, I no longer use it seems more trouble than its worth, found it to be pretty buggy with Vista.

texx · June 2011

it was only roasted for 18 + minutes see on the left time since load , dont know why it has the actual time of 29 must of been while i was warming up the gear plus mucking around with other stuff

Dry_bean. · June 2011

on 1308530381:

it was only roasted for 18 + minutes see on the left time since load , dont know why it has the actual time of 29 must of been while i was warming up the gear plus mucking around with other stuff

Fair enough, seems about right to me, looked at the wrong numbers. :-[

Lacehim · June 2011

Roasted monsoon malabar AA yesterday. Just 300gm and roasted just into RSC.

Came out rather well, preheated at 150 for 10 mins, and pulled at 18 mins ish but it was rather cold outside at 4pm. I will try it tomorrow, but I remember reading that it might need a bit longer to degass. Is that the consensus? texx your doing great mate. To be honest most of this roasting your own bit isn't about doing it perfectly everytime, it's about just doing it, learning and having a laugh at the same time. Took me ages to figure that out, and just relax, and enjoy. At least that's how I see it anyway. It's just fun turning a ordinary looking green bean into a freshly roasted bean in you own home I think.

RichardM · June 2011

on 1308558193:

Roasted monsoon malabar AA yesterday. Just 300gm and roasted just into RSC. Came out rather well, preheated at 150 for 10 mins, and pulled at 18 mins ish but it was rather cold outside at 4pm. I will try it tomorrow, but I remember reading that it might need a bit longer to degass. Is that the consensus?

Me and the missus prefer it after a rest of around 3 weeks, but honestly, try it before. It REALLY changes taste completely over that rest time, but some people love the intensity of it soon after roast. I'd be waiting at least three days, but after that, at least give it a go.

Dry_bean. · June 2011

on 1308558193:

Roasted monsoon malabar AA yesterday. Just 300gm and roasted just into RSC. Came out rather well, preheated at 150 for 10 mins, and pulled at 18 mins ish but it was rather cold outside at 4pm. I will try it tomorrow, but I remember reading that it might need a bit longer to degass. Is that the consensus? texx your doing great mate. To be honest most of this roasting your own bit isn't about doing it perfectly everytime, it's about just doing it, learning and having a laugh at the same time. Took me ages to figure that out, and just relax, and enjoy. At least that's how I see it anyway. It's just fun turning a ordinary looking green bean into a freshly roasted bean in you own home I think.

One of my favourites, I find it needs about a week, pull a few shots immediately post roast for mountains of crema, its pretty rough around the edges at this stage though.

UNM · June 2011

I've roasted it a few times (first bean I ever roasted). I found that at 7-10 days it tasted awful, then came good. It is an unusual and intriguing bean - just see how it goes. If you don't like it, wait another couple days and try again as the flavour and aroma does seem to change quite dramatically over time.

Dry_bean. · June 2011

Ethiopian Yirg 750 grams, took it to dark roast, pulled them just prior to SC @ 225 C. Looks good.

Dry_bean. · June 2011

on 1308107940:

Allowed my supply of brown to dwindle to zero, used the last this morning :-[ so out to the shed and roasted 750 grams of 50/50 Monsoon Malabar and Columbian Supremo. No option other than to start drinking it immediately with a degas period of about 6 hours, will be an interesting exercise. :-\

Seven days on, as expected just starting to come good, in fact its drinking very nicely as a shot at the moment, shame I only have about 400 grams left. Found a bloody great granite boulder in it this AM about 1.5 times the size of a bean, pleased I picked it up, would have played havoc with the burrs.

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