what home roast are you enjoying right now?

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.

shape_shifter

I've just done the Harrar as well, it's only days old, 4 I think, nope I lied it's only 2 (ran out of coffee), it's very strong, I definitely got a berry of sorts from my OHs this morning, not for mine this afternoon though. Oh it roasted very easily in the popper, just using my standard roasting profile, went 15 degrees over first crack which happened at 11:15, 201 degrees, total roast time was 15:15, two minutes for cooling in the popper, reached 40 degrees and packed away.

Ros

Mexico Yeni Typica - awesome bean really enjoy it's boldness and long aftertaste, in milk it's like liquid chocolate! last week was my first try at a KJM blend, Peru, Brazil, Etho and Indo.. it was at day 8 before I noticed that everything started to work with each other and the balance was really there, really enjoy it but by day 13 it was gone so I won't be cracking it until day 7 at least next time. Next roast I am unsure but I might go back to Indian Tiger mountain or try Tanzanian Uru!

Brett_H

Ros wrote:

Mexico Yeni Typica - awesome bean really enjoy it's boldness and long aftertaste, in milk it's like liquid chocolate! last week was my first try at a KJM blend, Peru, Brazil, Etho and Indo.. it was at day 8 before I noticed that everything started to work with each other and the balance was really there, really enjoy it but by day 13 it was gone so I won't be cracking it until day 7 at least next time. Next roast I am unsure but I might go back to Indian Tiger mountain or try Tanzanian Uru!

I've just roasted the India Tiger for the first time ever and I've not actually had an SO quite like it. I really enjoy it as a double ristretto piccolo but I'm at a loss as to how to describe it...yet. I've had pleny of Mexican beans but not the Yeni Typica. I'm putting that at the top of my list... It sounds great and a wife pleaser at that!!!

shape_shifter

I did a blend today with 12 grams of Tanzania Rononi and 10 grams of Harrar and it was very smooth and sweet, loved it, I have to roast more of both now and see what happens, I'm going to try them as a pre-blended roast.

Ros

All I can say is that I'm glad I got 3kg of the Indian Tiger Mountain just by reading the description and the magical tiger on the bag haha, I thoroughly enjoyed it as piccolos as well, it smells quite different even as green, roasts even and it's definitely a SO that I will be going back to on a regular basis. If only my other half drank coffee, hates the smell but she has agreed to try a latte one day so it definitely might be the Mexican that she tries! I just need to decide on what roast to take with me overseas for my aeropress, I will have to roast some samples for a short list!

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