what home roast are you enjoying right now?

shape_shifter · July 2011

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 · July 2011

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 · July 2011

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 · July 2011

on 1310719529:

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. · July 2011

on 1310719529:

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 · July 2011

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 · July 2011

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

RichardM · July 2011

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 · July 2011

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 · July 2011

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 · July 2011

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 · July 2011

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 · July 2011

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 :P Gra..

RichardM · July 2011

on 1311491320:

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 · July 2011

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 · July 2011

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 · July 2011

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

[li]40% Colombian Supremo[/li] [li]25% Java Kalistat Estate[/li] [li]20% Java Ijen Sundried[/li] [li]15% Yemen Al-Hajj Boa'an[/li] 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 · July 2011

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 · July 2011

on 1311572909:

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
[li]40% Colombian Supremo[/li] [li]25% Java Kalistat Estate[/li] [li]20% Java Ijen Sundried[/li] [li]15% Yemen Al-Hajj Boa'an[/li]
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 · July 2011

on 1311576818:

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.

Dry_bean. · July 2011

Tanzania Tutunze AAA I'm not enjoying this as a SO, thank goodness I'm down to a few hundred grams of green. Referred to my tasting notes, this is the my third roast of this one and my opinion has not changed, way too acidic, harsh, and lacking in flavour, only redeeming feature is good crema, but even that seems quite short lived. Definitely a don't reorder for me.

CodyDeegan · August 2011

im enjoying Brazil Bourbon, my mate bought it for me

askthecoffeeguy · August 2011

on 1312167763:

im enjoying Brazil Bourbon, my mate bought it for me

cool but unless you roasted it yourself its not really home roast - eh?

Koffee_Kosmo · August 2011

Road testing this blend tonight from my last roast 300 grams of Brazil Alterosa RFA 150 grams of Ethiopian Gambala Naturals 150 grams of Sulawesi Toarco Jaya 150 grams of PNG Kinjibi AA [size=18pt]This is beautiful [/size] Member Alex T is visiting me to talk KKTO roasters and he will test it out for a second opinion so I wont say to much now

KK

AlexT · August 2011

I've just finished my sample bag of KK's blend, To me a good balance of sweet/acidity... slightly low bitterness (to me) that especially sang as it cooled, dark rich chocolate I'd happily drink some more

Alex

borat123 · August 2011

on 1312629972:

Road testing this blend tonight from my last roast 150 grams of Sulawesi Toarco Jaya

KK, your KKTO spy camera must be reporting back what I'm roasting....

1kg of the same. Enjoying this one now 3 days post roast. The amount of crema that comes out of the naked pf is mind boggling - it just about overflows the pic latte glass I pull the shot into.... Also did a kilo of Limu.

Koffee_Kosmo · August 2011

on 1313413448:

KK, your KKTO spy camera must be reporting back what I'm roasting.... 1kg of the same. Enjoying this one now 3 days post roast. The amount of crema that comes out of the naked pf is mind boggling - it just about overflows the pic latte glass I pull the shot into.... Also did a kilo of Limu.

Yes that was a nice blend that will be roasted again Alex liked it as he had a few cups & after a roast he also took some home ;D Drinking this one now Cuban Altura Its a mild bean better suited as espresso as it struggles to cut through the milk May also be good in a blend KK

borat123 · August 2011

Tried a pre-roast blend as I use up some bag left overs: 350gm Ethiopian Gambella Naturals 350gm Ethiopian Yirgacheffe 350gm Sulawesi Toarco Jaya

greenman · August 2011

Ethiopian Yirgachef Special Prep taken to end of RFC roasted for filter/pourover (brewed in CCD) the aroma that came off the grinder was amazing--heaps of citrus/floral notes in the cup--delicate citrus with a slight grapefruit finish, sweet and clean, lovely citrus and floral flavours to tantalise the taste buds god I love Ethiopian coffees

UNM · August 2011

Not ready yet, but over the last couple days, I roasted up my first attempts at blending. Blend1: 45% Brazil Monte Alegre 35% Costa Rica San Isidro 25% Tiger Mountain Took to first snap of 2C Blend2: 55% Java Ijen Sundried 40% Harrar 5% Monsoon Malabar First crack plus 3 mins (10degrees above first crack). Give it another day or two, then will see how they turned out. I didn't try blending before as I wanted to work out what some of the different bean flavours are in different roasts before taking the plunge. Now I am trying to cope with learning a 'new' roaster, but what the heck - might as well play around a bit. I am definitely getting more of a feel for the hottop after half a dozen roasts. End results are really different to the popper.

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