what home roast are you enjoying right now?

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.

Dry_bean

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

im enjoying Brazil Bourbon, my mate bought it for me 🙂

askthecoffeeguy

CodyDeegan wrote:

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

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 This is beautiful 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

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

Koffee Kosmo wrote:

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

borat123 wrote:

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

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

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

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.

rival81

My order from the recent crop of centrals has arrived! I'll be enjoying these over the coming months! Bolivia Colonia San Juan 8 Estrellas Kenya Tinganga Estate AA Costa Rica Finca Las Lajas Organic 'Black Pearl' Micro Lot El Salvador Finca El Talapo

borat123

Thanks to Jeff I roasted up some of his 'right priced' 😉 Harrar dry processed. Found a couple of small rocks in amongst it when I was doing some pre-sorting, but nothing worse than any other dry process bean I've had before. Pulled a few quakers and splits etc out, then put a kilo into the KKTO and flicked the switch. I think it may be a fairly dense bean as it took a lot of heat and ramped up slowly. First crack was quite low 192 degs - most of the other beans on my setup have all been about 8degs higher or thereabouts. I gently ran it out further for another 6 mins or so and pulled at 205degs. A little uneven but pretty much what I would expect for a dry process - I left it on the light side to see if I can get some berry out of it. Looking forward to giving it a try in a few days. Anyone else tried a roast with this one yet - how did you go?

Brett_H

AngerManagement wrote:

Some beans that KK did up for me ;D Only 3 days post roast, but when is fresh not good ;D Should be in a better position to provide comment later next week. PS. Do I take beans and a hand grinder on the Cruse ship ? PPS. Wife would not be impressed but the thought of coffee (even an FW) on board frightens me..

Mate, I've always said: "when in Rome... take your own coffee!" A plunger and a small grinder at the least. Or, you could buy that Slayer of EBay, borrow a RoburE and install them in your cabin... both are solutions, one is sensible the other requires you to enjoy plunger coffee!

borat123

AngerManagement wrote:

PS. Do I take beans and a hand grinder on the Cruse ship ?

Of course!! ;D (and and Aeropress...) I went on holidays through India with an Aeropress & Kyocera that never left my side..... Only problem was I ran out of beans after a week, so had to buy some local peaberry, which actually still wasn't too bad.

borat123

1kg of my super secret blend #3..... 350gm PNG Waghi AA 350gm Harrar Star double sort 350gm Sulawesi Toarco Jaya Blending dry with sweet and something with a bit of 'bite' Pulled at 206degs. Nice even looking roast, a little on the lighter side. Juicy looking mix of beans with nice tan centrelines. Going to try this one out on KK during my flying visit to Brissy next week.

borat123

Just tried some of Jeff's dry process Harrar, and it's come up a treat ;D As a latte, the missus says it's quite 'fruity'. When I asked her what type of fruit she says berry...... In a latte sized glass it's actually quite sweet and the berry is definetly there. As a macchiato I couldn't get much of the berriness, but I thought it had a bit of earthiness, and maybe even a bit of spice or cinnamon. Thumbs up for a very nice bean. A bit of an ugly ducking to start with, but it's what's in the cup that matters. Thanks Jeff. 😉

UNM

borat123 wrote:

Thanks to Jeff I roasted up some of his 'right priced' 😉 Harrar dry processed. Anyone else tried a roast with this one yet - how did you go?

Roasted a couple batches back on the 12th/13th. First wasn't too good as I stalled the roast. Still OK, but not what I wanted. Second was first crack +2min 30 sec and +8 or 9 degrees, after 7 days seemed OK slightly lighter body than I've been drinking recently and more of a floral kind of initial taste. One thing I noticed was a sweet almost caramel aftertaste a couple mins after finishing my usual morning straight shot. Nice as a long black. Seemed at its best about 10-12 days post roast. Not that I'm an expert at tasting. I'm finding hottop roasts in general seem to benefit from a longer rest time than the popper roasts and also de-gas more. Just started on my blend1 (see earlier post) and it is coming up good 6 days post roast, should get better during the week.

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