What Coffee are you roasting this week

UNM

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

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

texx

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

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

started with 500 grm and had 420 left after roasted .

Dry_bean

texx wrote:

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

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

texx wrote:

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

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

Lacehim wrote:

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

Lacehim wrote:

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

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

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

Dry_bean

Dry bean. wrote:

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. 😉

shape_shifter

My roasting for tonight is the special little Tanzania surprise and the Kenya Kagongo Peaberry. I didn't take either to 2C. It was my first time roasting the Tanzania, within 3 minutes I had this sweet smell through out the house, I just can't place the smell though. 1C hit at 10 minutes at 189 degrees. I stopped at 12 minutes at 191 degrees. tanzania by Nic's Stuff, on Flickr tanzania by Nic's Stuff, on Flickr The Peaberry hit 1C at 9 minutes at 191 degrees. I stopped at 14 minutes at 211 degrees. peaberry by Nic's Stuff, on Flickr peaberry by Nic's Stuff, on Flickr No I didn't cut the CS card off deliberately LOL ...and yes I need to do something about the white balance on my camera, in saying that though the photos were taken inside a white funnel 🙂 I also don't like fiddling with the photos as my laptop screen is so out of wack when it comes to colours.

mycuppa

Great stuff SS. That Tanza is a stellar bean - very keen to hear your thoughts once it has had it's 9+ days rest period. Thanks for explaining the camera situation, I was a tad worried for a short moment.

shape_shifter

9 days :o I'll have to put it under lock and key I think, I'll do it though just for you mycuppa ;D I think I'll pull the Nikon out instead, it photographs better with my macro lense.

Brett_H

shape_shifter wrote:

I think I'll pull the Nikon out instead, it photographs better with my macro lense.

Couldn't agree more! I also like your use of your colour reference card ;-)

Koffee_Kosmo

On the KKTO just finished this morning another roast 600 grams of Ethiopian Gambala Naturals KK

texx

just tried a cup of the Ethiopian Ghimbi that i roasted in the afternoon of the 19th , its ok but leaves a bit of a dry mouth after . maybe a day or 2 early yet . question for the learned ???? i got to thinking in this cold weather ( and our shop is cold) would it not take longer for the freshly roasted beans to off gas and settle down than it would in the summer warmer weather . johno edit .........as i get further down the cup ( still drinking it ) the better it gets , or maybe i am just getting used to it .

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