what home roast are you enjoying right now?

shape_shifter

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

UNM

Just back from two weeks in the UK at the weekend and so far have roasted 155g each of: Yirgacheffe special prep - from CS Tiger Mountain - from MyCuppa Uganda Okoro White Nile and Laos Arabic (Bolivan Farms) - got in a swap with Bottom Line Wouldn't normally do four roasts in a couple days. but I was completely out of beans and had to start the Yirg one day post roast. The Ugandan is very uneven and my roast was not the best as the temp probe moved and was measuring mainly air inlet temp rather than bean mass temp. The Laos has a very interesting smell as green, not quite sure how to describe it, but came out as a very even roast of 18:30 to first snaps of 2C in the popper. Looking forward to trying a few new beans. ..

borat123

Hi KK, seems yours & my posts went missing with the ISP problems..... Do you still have that link for the braided temp probe? thanks.

Koffee_Kosmo

borat123 wrote:

Hi KK, seems yours & my posts went missing with the ISP problems..... Do you still have that link for the braided temp probe? thanks.

Have sent it to you by PM KK

Dry_bean

borat123 wrote:

Hi KK, seems yours & my posts went missing with the ISP problems..... Do you still have that link for the braided temp probe? thanks.

Along with a PM I sent you re the Adelaide get together, will put my thinking cap on later and try to recreate it. 🙁

mycuppa

Not so much a home roast....... I'm NOT enjoying a Guatemala at the moment - doing my head in actually. I can't sleep, I can't eat, I can't function until I understand why. Perfect roast. How it can work so well in blends and then strip 3 dermo-layers of skin from my inside of my mouth is beyond comprehension. Perhaps I can use it to clean the toilet, backflush the espresso machine or it could work ground up as a compound in a day spa treatment to remove dead layers of skin (a beauty mask). I needed a Limmu and a Yirgachaffe to re-season my palette.

askthecoffeeguy

after a two week enforced absence from coffee I'm back on the gear: Peru Ceju de Selva home roast to be sure!

RichardM

Brazilian Dolce, with ~25% Indian Kaapi Royale Robusta (mixing in the robusta on the fly). It's...different, but wonderful at the same time.

Koffee_Kosmo

I am currently enjoying a blend of 70% Indian Tiger & 30% Brazil Bourbon Its one of those blends that you enjoy so much that one wonders why the cup is empty when lifting it to ones lips The answer of course is because you finished it and prefer that it is a never-ending cup KK

plantation_coffee

4 week old sumatran that was left in the bag marrinating in its own filth for four weeks popped that into the hopper , to my surprise it was BRILLIANT tasted very earthy , touch of spice and a bit of acidity , topped with some liquorice overtones and a lasting lingering taste i honestly never thaught coffee at 4 weeks of age would taste this good i wonder who else has had a similar experience

Brett_H

Are you ready to scoff.... Im drinking a double piccolo of Hue Hue and Brazil Toffee 50/50. 8 days post and hints of chocolate and Raisins.... Truly! My notes may be out of tune however due to a bottle of Red last night.

Koffee_Kosmo

OK I am enjoying a pre blend of high grown coffees some old 3-4 years old some more resent Dont ask amounts as these are odd remnants to left over beans Mrs Kosmo has given this blend the thumbs up and I have told her to savour the moment as its a one off :🙂 Second blend is a gift from RichardM A small bag of roasted 66/33 blend of Costa Rica San Marcos/Indian Kaapi Royal Robusta Although I did not mind it Mrs Kosmo said that it was a little muddy flavoured So on the next set of coffees I mixed RichardM's blend 50% with my High grown blend 50% This combination was uniquely nice but again a one off We enjoy our coffee with milk in our household and all that I posted is for milk based coffee KK

Gra

At the moment I am in to the third roast of Yemen Mocha Sanaani and this is the first that I am happy with a shorter roast this time 15:30 to dump just before second crack rested for 6 days not to bad 😛 Gra..

RichardM

Koffee Kosmo wrote:

Second blend is a gift from RichardM A small bag of roasted 66/33 blend of Costa Rica San Marcos/Indian Kaapi Royal Robusta Although I did not mind it Mrs Kosmo said that it was a little muddy flavoured So on the next set of coffees I mixed RichardM's blend 50% with my High grown blend 50% This combination was uniquely nice but again a one off We enjoy our coffee with milk in our household and all that I posted is for milk based coffee KK

Hmm, might have overdone the robusta a bit on that bag 🙁 - it was one I already had pre done in the cupboard, so wasn't 100% sure how it would be (that said, I intentionally grabbed a bag that was totally different to most of what I've seen you note that you have roasted previously). I haven't tried yours yet, as I've been away from the weekend. Looking forward to cracking it tomorrow.

texx

i have just started to drink my 2nd day post roast Guatemala - Camona Cup of Excellence , i am having it double ristretto in milk ( latte ) and through my brand new just arrived VST 18 and i am loving it so far . johno ran out of a few of the beans i need to do another KJM .

gregpullman

A blend of Brazil Daterra Sweet Collection and Ethiopian Limmu. Roasted a batch of Yirg on the weekend which is ripening for use mid-week!

Muscles

I've made 3 batches of this blend now and I'm really liking the Yemen in it, funny that I couldn't give it away as an SO but it works very well in this blend

40% Colombian Supremo
25% Java Kalistat Estate
20% Java Ijen Sundried
15% Yemen Al-Hajj Boa'an

The Colombian was stopped just after 2nd Crack while the other 3 were taken between 15 and 25 senconds into 2nd crack. I drink most of my coffees as a 50/50 coffee/milk ratio and this is bold, smooth and sweet without sugar - sorry no notes here...

shape_shifter

LMAO I know what you mean about the Yemen Muscles. Maybe I'll have to try the rest of what I've got in a blend, see if it's drinkable then. I'm just finishing off the Ghimbi I roasted last week, I'm about to buy mycuppas latest blend, so I don't want to waste anything by roasting at present 🙂

Koffee_Kosmo

Muscles wrote:

I've made 3 batches of this blend now and I'm really liking the Yemen in it, funny that I couldn't give it away as an SO but it works very well in this blend

40% Colombian Supremo

25% Java Kalistat Estate

20% Java Ijen Sundried

15% Yemen Al-Hajj Boa'an

The Colombian was stopped just after 2nd Crack while the other 3 were taken between 15 and 25 seconds into 2nd crack. I drink most of my coffees as a 50/50 coffee/milk ratio and this is bold, smooth and sweet without sugar - sorry no notes here...

The classic blend known as Mocca Java is a blend of Indonesian and Yemen beans KK

Muscles

Koffee Kosmo wrote:

The classic blend known as Mocca Java is a blend of Indonesian and Yemen beans KK

Aawwww, and I thought I was a pioneer... 😉 I had tried 50/50 and 60/40 java/yemen but still found the yement too strong. Adding the colombian seemed to balance it out nicely.

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