What Coffee are you roasting this week

shape_shifter · June 2011

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 · June 2011

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 · June 2011

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 · June 2011

on 1308754422:

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 · June 2011

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

texx · June 2011

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 .

Koffee_Kosmo · June 2011

on 1308871187:

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 .

Yes its possible and plausible that cold weather will slow down the degassing beans With regards to dry mouth feel its probably the crema Try stirring it in first KK

mycuppa · June 2011

on 1308871187:

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 .

If the Ghimbi is dry processed, it can be common for DP Ethiopians that are roasted in a certain way to taste dry in the mouth, almost sort of dusty. I've got probably 7 different DP Ethiopians (Harrar, Sidamos, Limmus, etc.) and all but 2 can come out this way unless you are careful in the roast profile.

shape_shifter · June 2011

I've found that the Ghimbi is a great cappuccino bean, in saying that I had it black through a plunger the other day and I quite liked it

Gra · June 2011

This week a mixed bag: 200g Nicaragua Dipilto Estate 200g Rwanda Gisenyi 200gEthiopian Yirgacheffe Special Prep. They all got along together and turned out a nice even C9 roast.. Gra..

texx · June 2011

also just tried a cup of Santo Domingo Cibao Altura AA which i roasted on the 19th 4 days ago. quite nice very tame , the wife likes its she says its very smooth and mild , she also said one of our customers ( bob ) would call it a girlie coffee, i may be silly but to me it tastes a lot like the peru ceja de selva estate . johno

mycuppa · June 2011

A sample from Sierra Leone.........no description........greens smell a bit funny - like a cat has found a new place to litter.

Koffee_Kosmo · June 2011

on 1308966839:

A sample from Sierra Leone.........no description........greens smell a bit funny - like a cat has found a new place to litter.

Having a Saturday chuckle on your post ;D ;D KK

beanflying · June 2011

Feeling a little inspired by the decent weather. Going home after work to roast a batch of Aussie MTE Bin 35 and 478 for a start and another load of Basmati rice from Wotb

on 1308966839:

A sample from Sierra Leone.........no description........greens smell a bit funny - like a cat has found a new place to litter.

Doesn't sound hopeful if you use the GIGO analogy :P

WotB · June 2011

Heck BF, you never gave me feedback from the first load of Basmati. Can't be too bad, since you're now doing another one.

beanflying · June 2011

on 1308975030:

Heck BF, you never gave me feedback from the first load of Basmati. Can't be too bad, since you're now doing another one.

Really nice coffee but I took it a little far I think to get the best out of it in the Syphon. Going well before SC this time

WotB · June 2011

Try cooling at rolling FC.

texx · June 2011

today i roasted . 500grm of Yemen Sanani Mocca ,small beans these ones and 500grm of El Salvador Maragogype mega big beans . johno

Dry_bean. · June 2011

on 1309162955:

today i roasted . 500grm of Yemen Sanani Mocca ,small beans these ones and 500grm of El Salvador Maragogype mega big beans . johno

You certainly have opposite ends of the spectrum in the size department there Texx.

shape_shifter · June 2011

ARGH I keep thinking it has been ages, the Tanzania is soooo sweet in smell, I can't place the smell though, still have four days to go, oh oh I just remembered I can try the long black with it that is spoken about in the other thread, I'll be at my parents on Saturday and they have a machine

I'm roasting up a load of Peru tonight for Saturday so everyone can experience real coffee instead of the pre-ground stuff my parents buy.

mycuppa · June 2011

on 1309165798:

ARGH I keep thinking it has been ages, the Tanzania is soooo sweet in smell, I can't place the smell though, still have four days to go, oh oh I just remembered I can try the long black with it that is spoken about in the other thread, I'll be at my parents on Saturday and they have a machine I'm roasting up a load of Peru tonight for Saturday so everyone can experience real coffee instead of the pre-ground stuff my parents buy.

OK SS - you are hereby granted special privilege to get stuck into the Tanza early. I confess, I cracked it open early as well. It's the fun of roasting - following bean development.

shape_shifter · June 2011

hehehe thank you kind sir ;D I have enough for three cups I think, so I'll try one tomorrow through the Presso, I'll leave it a few days and have one through the syphon and then leave the last one for Saturday.

shape_shifter · June 2011

Right, reporting in on the first tasting, I pulled about a 40ml shot in 95 degree water. Grinding, the smell reminded me of a bakery ??? Now I don't want to say blackberry just because others have but what I will say is that the feel of the flavour where it 'pops' is just like a berry does when it 'pops' in your mouth. You know if you raise your tongue to the roof of your mouth and the section that slants towards the roof of your mouth next to your molars. There and the back centre of my tongue. I don't know if any of that made sense. I got that type of thing with every sip as a straight espresso. I thought I want to have this last longer so put some more water in, nope didn't stay the same, what did happen though is as it cooled it changed again and there was another sweet taste. The feel stays around for quite a while afterwards too and isn't unpleasant

Now please don't ream me for the following, I'm only new at all of this, I've been dabbling in aromatherapy for 20 years though and I think this far outweighs anything I've learnt through that. I don't know that I believe in the getting minute tastes of different types of things BUT what I will say is that I think our olfactory senses do cause memories and that may help towards what we taste.

mycuppa · June 2011

on 1309230232:

Right, reporting in on the first tasting, I pulled about a 40ml shot in 95 degree water. Grinding, the smell reminded me of a bakery ??? Now I don't want to say blackberry just because others have but what I will say is that the feel of the flavour where it 'pops' is just like a berry does when it 'pops' in your mouth. You know if you raise your tongue to the roof of your mouth and the section that slants towards the roof of your mouth next to your molars. There and the back centre of my tongue. I don't know if any of that made sense. I got that type of thing with every sip as a straight espresso. I thought I want to have this last longer so put some more water in, nope didn't stay the same, what did happen though is as it cooled it changed again and there was another sweet taste. The feel stays around for quite a while afterwards too and isn't unpleasant Now please don't ream me for the following, I'm only new at all of this, I've been dabbling in aromatherapy for 20 years though and I think this far outweighs anything I've learnt through that. I don't know that I believe in the getting minute tastes of different types of things BUT what I will say is that I think our olfactory senses do cause memories and that may help towards what we taste.

You may find the Tanza is a completely different coffee with milk........my personal opinion is it needs milk

shape_shifter · June 2011

Mmm interesting mycuppa, I just had it as a cappuccino, no sugar, and it's very smooth, maybe the smoothest bean I've had yet through milk.

mycuppa · June 2011

on 1309346566:

Mmm interesting mycuppa, I just had it as a cappuccino, no sugar, and it's very smooth, maybe the smoothest bean I've had yet through milk.

Oh dear........roaster secrets revealed in forums...........I will no doubt be disowned by the secret squirrel club now..... Hope you enjoy it SS......and it still may have a bit of development left in it......

mycuppa · June 2011

Sierra Leone - day 4 and it's what I imagine kitty would be if you ran it through the grinder. 10kg sample looked very low in moisture and if I'm not mistaken, perhaps the a barely distinguishable whiff of bromide (probably from AQIS). It roasted very fast, I had to through the boat anchor out in the first ramp after turning point - almost like there was barely any moisture in the bean (reminded me of roasting some old el-salvador beans that had been lost for 4 years in the storage racks). Anyway - even at barely any heat, it went bollocking along rather quickly and no chance of trying to be a show-off with a S-curve......so I let it take the natural course and got FC at 9 mins (even that was a big stretch) and popped it just as it started to snap into SC at 13min, 20 secs. Slight sheen on the bean and just the first couple of drops of oil. I'm very afraid to drink another shot.......I think my guts are rumbling already........better not go too far in the van tomorrow in case of adverse unexpected reactions.

WotB · June 2011

Sierra Leone Detox Diet! I think you're onto something, next big weight loss fad.

Gra · June 2011

on 1308889704:

This week a mixed bag: 200g Nicaragua Dipilto Estate 200g Rwanda Gisenyi 200gEthiopian Yirgacheffe Special Prep. They all got along together and turned out a nice even C9 roast.. Gra..

I cracked these open two days ago not a bad drop at all .. :P Today I roast the old favorites Peru Ceja De-selva Estate 600g taken in to second crack trying out my new Turbo oven I picked up from Crazy Clark for $39.00 down from $79.00 this one is 1400watt halogen a nice steady climb on the graph.. Cheers Gra..

Koffee_Kosmo · July 2011

From the recent bean swap Today I roasted on the KKTO 700 gr of Indian Tiger Mountain to just on the hint of 2nd crack This bean was so easy to roast, but did have a fair amount of chaff KK

frame

Howdy, Stranger!

Howdy, Stranger!

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social

frame

Howdy, Stranger!

Howdy, Stranger!

Quick Links

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social