what home roast are you enjoying right now?

rival81 · August 2011

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 · August 2011

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 · August 2011

on 1314447143:

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 · August 2011

on 1314447143:

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 · August 2011

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 · August 2011

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 · August 2011

on 1314435886:

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 · September 2011

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 · September 2011

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 · September 2011

on 1316265825:

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 · September 2011

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 · September 2011

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!

UNM · September 2011

Just cracked open a batch this morning. 250g Mexico Yeni Navan 50g Tiger mtn Roasted 7 days ago. 30 sec into 2c. First shot too fast, quite acidic. Down the sink. Second much better 50g in 23sec. Nice balance and very low acid. Blend works well. Also got some laos bolaven farm 5 day post roast. Not sure about this one yet.

askthecoffeeguy · September 2011

Last night I roasted some Flores Gunung Inerie - and pulled tue roast at first signs of second crack I did notice a little discolouration in the roast though that I attributed to a) some size variation in the beans, and b) some don't appear to have shed their husks yet The roast is quite light (for me anyway I usually prefer to take the beans a little darker) - but I thought that if I'd left the roast for a bit longer the coloration might have been a bit more even It's by no means a disaster and I plan to drink some in a moment - but has anyone else had any experience with this little beastie? Acg

mycuppa · September 2011

on 1316910894:

Last night I roasted some Flores Gunung Inerie - and pulled tue roast at first signs of second crack I did notice a little discolouration in the roast though that I attributed to a) some size variation in the beans, and b) some don't appear to have shed their husks yet The roast is quite light (for me anyway I usually prefer to take the beans a little darker) - but I thought that if I'd left the roast for a bit longer the coloration might have been a bit more even It's by no means a disaster and I plan to drink some in a moment - but has anyone else had any experience with this little beastie? Acg

Acg - suggest letting them sit for 10 days if you can. Flores, like most Indos need a good rest and they also benefit from good airflow during roast to help deal with the sometimes excessive chaff. You may find the beans will darken (and even out somewhat) over the coming few days. Wet hulled beans are deceptive to roast like that. Variable color is part of the interesting diversity and character of Indos. Flores can develop some beautiful lemon-pepper and exotic spice in the cup. It may suit pour-over, filter, drip, syphon better than espresso - depends upon the bean type, processing and roast you are using. Flores is an interesting origin - as it's quite small there have been some very focused efforts to improve farming and processing over the last few years. Tony Marsh and Jeff Nielsen have spent a large part of the last 2 years on studies, testing, collecting feedback, measuring results and then assisting farmers and co-ops in developing higher quality lots.

askthecoffeeguy · September 2011

Thanks Mycuppa Had a couple of caffe lattes this morning and the coffee was sensational with lime leaves and ginger on the nose - which followed through on a very fruity palate Coloration was a lot better this morning as well, so I think that you're right - it should even out over time Not sure that the roast will last ten days though, if it's drinking this well already! Although I did roast around 800g in the KKTO - which is a fair amount considering that I'm the only one who drinks at home, and I drink most of my coffee at work anyway Still, think I might smuggle some into the cafe and sneak it onto the filter menu!

mycuppa · September 2011

Not exactly a home roast, but I guess if I spend more time here than at home ...........it sure feels like home to me. Dominican Republic Barahona - certified FAIRTRADE & Organic. An interesting bean - shaped like little boats. Reminds me of all those little Asian junket boats on those floating markets. Roasts up quite light, e.g. even on the first snaps of 2nd crack, you get that baby-poo-brown color (sorry for the descriptors) Quite an amazing cup actually - well rounded just like a Colombian with soft acidity. There is something else.....perhaps a wild berry (maybe I taste berry in everything these days, or maybe I just get lazy trying to find that note and use berry by default - everyone loves a berry in a bean). I like it for the good choc delivery in milk - just like a cup of milo when I was a kid.

Brett H · September 2011

I have roasted 700g of Mexican Finca La Cassandra in the KKTO and we are now only 24hrs post and I'm into it ::). I am grinding really really fine to get a standard double (forget ristretto) but I am enjoying it as a very chocolaty orangey flat white that I'm thankful is tamed with milk.

Ros · September 2011

Enjoying Tanzanian Uru done on the I-Coffee. Really nice as espresso and also good done in the aeropress, in milk it's good but defnitely more suited for black coffee.

UNM · September 2011

Just finished the yeni navan/tiger mt blend yesterday. I'm finding most roasts seem at their best ten to fourteen days after roasting, maybe the hottop roasts take longer aging than the popper. Regardless, I'll be doing another batch of this one asap. Today, started on the png bannum wo, roasted 20th (fc +14degree). By chance the grind was spot on and it gave the best extraction in a while. Looked great, but somewhat disappointing in the cup. Too acidic for my liking, better as a long black, but still so-so. Hopefully this will be better at ten days post roast. May just need to roast differently. Any suggestions on how to get the best out of this one? Back to the Bolaven farms for now.

borat123 · September 2011

Gayo mountain that was taken to 206C, just shy of 2C. Very nice, earthy, citris acidic and has a bit of punch to it...

I'm thinking this one will be even better with some more age.

Koffee_Kosmo · September 2011

I was given a sample of some Panama Bouquet by Crema member madpierre I dont know if this would be a correct term but it has a mild wine taste Very pleasant KK

mycuppa · September 2011

Was that the one I roasted for him about 3 or 4 weeks ago ? If so, it's very special Panama and I roasted it again last Tuesday - BeanFlying as a pack waiting to "mature". I love roasting the Panamas - they can take a nice amount of heat so easily and always show up beautifully over time - in fact it's one of the few beans that can actually develop after 3 weeks.......like a Yirgy or a Kenyan..........they keep increasing the length of their finish.

Koffee_Kosmo · September 2011

I have a roast date on the packet of 31st of August 2011 I literally posted my impressions while drinking it just now as I just came home from supervising work and needed a coffee I will taste it again in the morning and take more notice of flavours KK

UNM · October 2011

Went back to the Bannum Wo a couple days ago. The aroma on opening the bag was extremely impressive, rich and chocolatey. Nice tight extraction, good body, still slightly acidic, but a slightly Longer roast should fix that. Another batch in the roaster tomorrow I think, last of this one is being child processed right now. Amazing what an extra three days rest can do. Today started on the Costa Rica Tarazzu, only 6 days old, but coming good. Slightly peppery, really fine smooth crema, still a bit of work to get the grind right, but another good bean/roast.

Muscles · October 2011

20% CR Tarrazu 20% Java Kalistat 20% Java Ijen 40% Eth. Harrar Nutty, spicy, salty(?) with great body and very smooth with milk. My Favourite blend to date ;D

askthecoffeeguy · October 2011

I'm on the Bali Danau Batur at the moment - which is coming up a treat after roasting in my KKTO with a new TO with 1400w halogen heat lamp - which even let me see what I'm doing while I roast Took 300gms of this coffee into work on the weekend and sold most of it on sat as filter coffee - and folks kept coming back for more - so I'm assuming that's a good sign!

coffeehorse · October 2011

Costa Rica Zamorana Estate Washed (in milk): milk choc + red grape, palm sugar sweetness, lively and juicy. Smooth, medium body & length. One of our church members described this as a strong latte as "that's the best coffee I've ever had". Mercanta Kenya Karani. Great complexity as espresso in darker roasts. bittersweet cocoa, winey w/ red grape + currants. Very different as a light roast, wife enjoyed this one in milk drinks but we used low dose & fine grinds to manage sourness issues. Shot speed tended to increase throughout pour.

Brett H · October 2011

on 1318775800:

Costa Rica Zamorana Estate Washed (in milk): milk choc + red grape, palm sugar sweetness, lively and juicy. Smooth, medium body & length. One of our church members described this as a strong latte as "that's the best coffee I've ever had". Mercanta Kenya Karani. Great complexity as espresso in darker roasts. bittersweet cocoa, winey w/ red grape + currants. Very different as a light roast, wife enjoyed this one in milk drinks but we used low dose & fine grinds to manage sourness issues. Shot speed tended to increase throughout pour.

How dark was the Costa Rican roasted CH? It sounds like one that I'd love to try.

coffeehorse · October 2011

on 1318816712:

How dark was the Costa Rican roasted CH? It sounds like one that I'd love to try.

Quite light - as we've gone to a lighter roast, resting improves body and sweetness. The grapey flavour disappears after a couple of days, day 4-5 I didn't enjoy it so much, and then down-dosed and tightened up the grind and it improved a heap. Normal, full length extractions produced shots with a heap of balance and a clean cup. The Kenyan is also an awesome coffee and the tropical flavours come through after resting, with papaya and pineapple once you slow the shot right down.

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