What Coffee are you roasting this week

Dry_bean. · July 2011

Fired up the Coretto this morning and roasted 725 grams of Brazil Moreninha Formosa, stopped the roast just prior to second crack, plenty of chaff with this one. I suspect there were a some foreign beans in this batch as a few of them roasted as black as the ace of spades, never experienced this before, no big deal only half a dozen or so, easily removed by hand. ;D

RichardM · July 2011

Java Ijen/Rwanda Gisenyi/Bolivian Blend (120g/120g/80g) 320g Ethiopian Guna Limmu 320g Laos Dong Hua Sao 320g Indian Monsoon Malabar 320g Bolivian *sigh*. That should last a week.

RichardM · July 2011

Got my Indian Robusta and Brazilian Dolce from Vinitasse in the mail today. Roasted 155g of Indian Robusta. Smell straight from the roaster was wonderful. Will try as an SO before blending. Second roast: 300g Brazilian Dolce, taken to just on second crack. After about thirty second into cooling cycle (Behmor) I opened the door, and suddenly, a substantial fire broke out in the chaff collector. Turns out some of the smaller beans had fallen out and formed a neat little pile in a hot spot. Thankfully I managed to grab a rag, pull the chaff collector out, and the roast didn't suffer.

texx · July 2011

just did another 2 x500grm of my version of the famous KJM blend , but had to make an adjustment . the last few i have done were de selva ..........120gr costa rica las pav...100grm ugandan masaba ...160grm sumatran gayo ...120grm and that has been good but i have no ugandan masaba left so i have replaced it in this roast with brazilian detera instead see what happens come drinking time.i stopped it just about when i rekoned it was close to second crack or around 220c for a slightly lighter roast. this blend is very handy cos i use it in my second grinder in the shop my wife and i like it and we use it when a customer asks for not to strong a coffee or half strength coffee . johno

shape_shifter · July 2011

Obviously I had a huge blonde moment yesterday, I couldn't find this thread for the life of me! Well back to roasting ;D I have done and am doing the Tanzania Rononi I got in the swap and also the Ethopian Ghimbi again, this is because these are the two I did outside last Saturday that were crap crap and more crap, all sorts of browns and didn't taste all that nice I'd have to say. So here they are: Tanzania Rononi

Tanzania Rononi - 9 July by Nic's Stuff, on Flickr Ghimbi

Ghimbi - 9 July by Nic's Stuff, on Flickr

Intense Coffee · July 2011

Besides my standard "House Espresso blend" for myself and friends (Brazil/Ethiopian/PNG): 250g MTC D10-D107 250g MTCP Organic I managed to scrounge (buy) from Kees at Mnt Tamborine Coffee Plantation when I visited a while ago. Both roasted to start of SC. Still maturing currently, but usually they are both SOs to my liking. Graham

Brett H · July 2011

I've done a 1.4kg roast in the BBQ drum of a Brazilian Blend from Ministy of Grounds yesterday. The reason so much is because I go back to work after my holidays and I will need a stash for my work plunger as well as some for home. Roasted 30 seconds into 2nd crack and despite there being not much time between first qnd second cracks (could this be because it's a preblend?) it was an even looking 20 minute roast and tastes great as an espresso only 4 hours later. The BBQ is a rough home made job but i like the taste of the roasts from it better than the Behmor.... I dont know why??

WotB · July 2011

Stop burning the rice! Let me know if you need any more.

Gra · July 2011

Nicaraguan RFA SHG "La Bastilla" 500g taken to first snap of second crack first time for this bean I pulled a shot strait from the roaster and was surprised with the pour no bubbles a honey shot tasted OK as well :P 600g Yemen Sanani Mocca pulled just before second crack slower roast this time see how it end up in the cup,This is the third roast and so far I am not a fan of this bean :-\ Gra..

texx · July 2011

just did another variant , 125gram of each peru de selva costa rica las pavas sumatran gayo ethiopian yirg roasted together fairly quick up to first crack then backed and coasted to the start of 2nd and out and cooled around 118 degree's for a light roast . johno

Gra · July 2011

Yesterday I received my order from Bean Green I must say there service is excellent so first up 600g Colombian Supremo El Caf turbo roast taken to the first snaps of second crack C9 nice looking bean before roasting and after.. Gra..

texx · July 2011

today i roasted 500grm each of bali god mountain and Guatemala - Camona Cup of Excellence . now i just wait a while and see what they are like . roasted them both just into start of 2nd which was around 120 - 122 degree's johno

shape_shifter · July 2011

My roast for this week is the Las Brisas (yes I know I posted over there but someone wanted to know how others did it and I like to help the newbies

) 23.2 degrees start in popper 0-8 minutes got up to 181 8-10 minutes up to 193 with 1C happening at 9:30 minutes 191 degrees 10-13 minutes still climbing to 196 13-15 minutes finished at 207.5 degrees 15-16 minutes down to 62 16-17 minutes down to 39 and pulled got a very slight sweet smell (I don't get much smell at all from my roasts normally) photo is with flash

Las Brisas by Nic's Stuff, on Flickr

Koffee_Kosmo · July 2011

On the KKTO Last week I roasted 720gr of a pre blend of high grown coffees Yesterday 700 gr Colombia Andes Santa Rita KK

mycuppa · July 2011

Xmas in July - new raft of stunning Africans arrived. Wow - so many new sensation beans - and here I was thinking this year's crops were reputed to be of lesser quality. Never trust anything you read or hear. Have the ultimate silver bullet arriving in 5 weeks time........something that rivals the winning Sidamo FTO Oromia that picked up so many Golden Bean medals last year.........clock is counting down.........hoping for an absolute WMD.......... An artist is only happy when he can create........firestarter do your magic.

borat123 · August 2011

Found some remants of a bag sitting in the dark under the stairs.... 900gms Haiti Grand Cru. I can smell the strawberries & cream already. :P

shape_shifter · August 2011

One of my favourites borat, I have at least 2kgs still sitting in the back of the cupboard

I have to keep remembering that coffee is yearly and it does come around again. One thing I am really glad about is that I only do small roasts, nothing goes to waste ever :D

Koffee_Kosmo · August 2011

I am back into pre roast blending again Based on the observations on single origin roast flavours I decided to do a blend of the ones we liked best Green bean blend mix is from 4 areas around the globe 300 grams of Brazil Alterosa RFA 150 grams of Ethiopian Gambala Naturals 150 grams of Sulawesi Toarco Jaya 150 grams of PNG Kinjibi AA Total 750 grams With all green bean mixes I always complete a 5 minute stabilizing period at 125/150 deg C Followed by the proper roast Always comes out even We will taste the results in a few days KK

Lwowiak · August 2011

on 1312329706:

With all green bean mixes I always complete a 5 minute stabilizing period at 125/150 deg C Followed by the proper roast

Hi KK, Can you please elaborate a bit about the theory of your stabilizing period for pre roast blends. I use a FZ-RR 700 roaster, and to be honest, am not happy with the result of pre-roast blending. Mixes with very hard beans do not turn out as well as I would like. Thanks.

Koffee_Kosmo · August 2011

on 1312416429:

Hi KK, Can you please elaborate a bit about the theory of your stabilizing period for pre roast blends. I use a FZ-RR 700 roaster, and to be honest, am not happy with the result of pre-roast blending. Mixes with very hard beans do not turn out as well as I would like. Thanks.

Yes Lwowiak The KKTO has the ability to stabilize a pre roast a blend of green beans Its done by running the roaster with the blend from the thaw setting to 125 deg C for approx 5 minutes depending on weight This procedure does not roast the beans it just gets them ready so they are all equal as in start temperature, moisture content ect Then the roast starts at "zero" time KK

texx · August 2011

mystery roast , kinda . dont have a clue what this will be like , i had 3 bags of beans with just a few left in them so i just chucked em all together and roasted them to just into second crack . there was 170 gr of sumatran gayo org 290 gr of costa rica las pavas and 80 gr of brazil datera sweet there were a couple of beans that first cracked at about 185 degrees for some reason ( i think they were sitting straight under the heat gun and not getting agitated properly maybe i just found the limit of the bean load for my bread maker .)so 8 or 10 beans were a bit black so i took them out while cooling . johno

texx · August 2011

on 1312419296:

You know it's going to be one of the best roasts and no matter what you try... Never to be repeated ;D How is the shop and business going re: coffee ?

plodding along nice AM , for the size of our town i think the coffee is going quite well . i am getting a lot of people( travelers ) that are telling me they enjoyed the coffee very much , or how nice the coffee was , one guy who has a lot of meetings over a coffee in WA in as he said the upmarket places and he said my coffee is better than most of the upmarket trendy places he has been to . so even though we dont and never will break any records on number of coffe's sold in this little town at least the ones i do sell the people leave happy and that makes me happy . the one thing that has me stuffed is how there can be so many places that cant make good coffee , seems to me there are a few simple rules that if you stick to you cant help but make a decent cuppa .( mainly fresh beans , purge before every shot so not to burn the coffee , also i updose ,and always pre heat the cup with a quick rince under the hot water tap ) when i clear the cups away from the tables in the three months we have been serving coffee i have only ever had 1 cup with some left in it , and that was a little old lady of about 3 stone wet through and i think it was just to much for her after a feed too so yep i am very happy with the coffee part of the business althought its not going to make me a millionair . johno

Lacehim · August 2011

Today I finally got some time to roast today!

I roasted 250gm Malawi AA to just into SC, FC at 12mins, and pulled at 15-16mins came out lovely. Then I just for the hell of it, I threw in 500gm CS Decaf Mocha Java that I've had sitting in the cupboard since the last Brisbane meet at Troys. I've never roasted decaf before, but I roasted it to just into SC too and pulled at around 18mins. It's a bit black looking. Is it supposed to look like that? Certainly doesn't look like any regular roast that I've done in the past. Still an experience all the same eh. It's good to be back roasting.

mycuppa · August 2011

on 1312947758:

It's a bit black looking. Is it supposed to look like that? Certainly doesn't look like any regular roast that I've done in the past. Still an experience all the same eh.

Decaf needs a carefully managed roast. Depending upon the type of decaf (the way it was processed) the moisture levels and bean structure could be quite different. As you would have been starting with a darker looking green, it will in fact look quite dark on the outside when roasted and most likely oil up very quickly. Wait a few days and then grind some, you may be surprised that the ground coffee is not as dark as you would think or a comparative dark roasted non-decaf bean - sometimes decaf can be very deceptive (appearing over roasted and dark in whole bean form). You may have gone a touch too far, but it's a learning experience. As a guide (depending upon roaster type) I tend to pull my decaf roasts about 1 to 1:30 minutes earlier than the equivalent non-decaf charge weight - the decaf bean is obviously much lighter and less dense in it's roasted state possibly due to a greater proportion of moisture loss compared to a non-decaf (that is, I suspect the decaf beans give off a lot more moisture, or dry out, more so than a non-decaf). The reasons I say this - the weight of a certain volume of roasted decaf is marginally lighter, the way it runs (or clogs) the de-stoner, the way to runs through the packing machine and finally it needs more "volume" to fill a bag, e.g. more beans to reach the net weight.

Koffee_Kosmo · August 2011

I forgot to post about my last roast Roasted a few days ago on the KKTO 700 grams of Cuban Altura Drinking it now KK

Brett H · August 2011

on 1313416572:

I forgot to post about my last roast Roasted a few days ago on the KKTO 700 grams of Cuban Altura Drinking it now KK

Mmmmmm, tasty and fresh. Take a video of a shot and post it in response to a newb who complains they aren't getting any Crema! LOL ;D

WotB · August 2011

8kg of Colombia Santa Rita. All for filter.

Koffee_Kosmo · August 2011

Another 4 bean mix on the KKTO, 800 grams in total 200 gr Guatemala Huehuetenango SHB 200 gr Yemen 200 gr Brazil Bourbon datera 200 gr Ethiopian Gambala Most was given away for exchange of some greens KK

Muscles · August 2011

None! I'm trying the 1kg bag of roasted Java I received from Jeff @MyCuppa and having a break from roasting

Koffee_Kosmo · August 2011

A couple of days ago I roasted on the KKTO 700 grams of Peru Ceja de Selva Estate KK

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