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What Coffee are you roasting this week

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  • Koffee_KosmoKoffee_Kosmo
    Just finished an [size=18pt]experimental[/size] roast on the KKTO This was prompted by member mycuppa on his blog Adding different beans at different time intervals into the roast (patent pending  ;D) Anyway the 3 beans I chose were Ethiopian Gambala naturals 150 grams Bolivia Caravani  Organic    300 grams Sulawesi Toarco Jaya          300 grams Total 750 grams Method of this roast as I just acted on instinct Pre Heat KKTO approx 5 min Using a timer for recording all of this Drop in ambient  temp 230 deg Celsius Drop in Ethiopian Gambala naturals for 1 minute Drop in Bolivia Caravani  Organic at 1 minute mark and roasted for 1 minute At the end of the Bolivians 1 minute I dropped in Sulawesi Toarco Jaya Many pseudo cracks were heard but officially first crack was 12 min 20 seconds from the Ethiopian beans  I must confess that I lifted the TO up several times to take a peak and check progress so it would have slowed the ramp to second crack Second crack was 19 min 15 seconds Overall an even roast with about 12 lighter beans in the whole roast I suspect that they were the Ethiopian Gambala as they did show some defects and I did my best to pick out the obvious defective beans prior to roasting So we will see in a few days how it tastes KK
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  • Koffee_KosmoKoffee_Kosmo
    Roasted 2 lots of beans today on the KKTO From old stock gifted to me 700 grams Brazil Datera Bourbon From sponsor mycuppa 600 grams of Costa Rica Terazzu The photos were taken in full sun, is of the Costa Rica Terazzu KK
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  • borat123borat123
    Whilst waiting for my crate to clear  customs, 1kg Sidamo FTO Oromia, bought from Mycuppa. A slow gentle ramp - another bean that seemed to require plenty of heat.   Lovely aroma during the roast, and I'm looking forward to giving it a try on the weekend.   Haven't roasted any Sidamo now for many months, but the last one was a winner and I think this one should be just as good. Since installing the new braided probe, and using a new placement right on the base of the pot,  most of the usual temperature points of interest are now happening at about 4-5 degs lower than where they used to be. Eg 1C at about 195/6 instead of around 200.  Seems to be a fairly consistant trend regardless of bean type.
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  • mycuppamycuppa
    on 1315278985:
    Roasted 2 lots of beans today on the KKTO From old stock gifted to me 700 grams Brazil Datera Bourbon From sponsor mycuppa 600 grams of Costa Rica Terazzu The photos were taken in full sun, is of the Costa Rica Terazzu KK
    Not bad KK - can be tricky with a new bean - perhaps a shade or 2 darker may bring some intensity to the bean. It's very sweet this Tarrazu and can deliver beautiful notes of honey, lemon in very clean and bright cup.
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  • RichardMRichardM
    Just roasted up another 300g of Bolivian. Seems my visitors can't get enough of this - which is both good and bad I guess.
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  • Koffee_KosmoKoffee_Kosmo
    on 1315302937:
    Not bad KK - can be tricky with a new bean - perhaps a shade or 2 darker may bring some intensity to the bean. It's very sweet this Tarrazu and can deliver beautiful notes of honey, lemon in very clean and bright cup.
    Thanks for the compliment Jeff, the full sun photo makes it look a little lighter than it is to the eye But such a photo can show lots of flaws. I was very pleased with this roast on a bean that I used for the first time  Its a dense heavy bean and it went about 10 seconds into second crack Cant wait for sweet citrus notes  :-* KK
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  • mycuppamycuppa
    on 1315303525:
    Just roasted up another 300g of Bolivian. Seems my visitors can't get enough of this - which is both good and bad I guess.
    Go sparingly on this one RM - the boat is still in the water having experienced some delays. Replacement price on this bean was a bit of a shock this morning when I got the price - up around 35% on 3 months ago.
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  • madpierremadpierre
    Ran the following through the hottop yesterday arvo: 500gm Dem. Republic of Congo Matadi (some nice roasting aromas here) 250gm Yemeni Mocha Sanani (tiny little tackers, heaps of chaff) 250gm Ethiopian Sidamo Guji
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  • WotBWotB
    Roasted some Aged Natural Processed Brazil Cerrado.  Getting tobacco, lime, lots of sweetness and a hint of umami.
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  • RichardMRichardM
    on 1315312993:
    Go sparingly on this one RM - the boat is still in the water having experienced some delays. Replacement price on this bean was a bit of a shock this morning when I got the price - up around 35% on 3 months ago.
    I'm trying, but it's just SOOOO good :'( I have had to tell two people at work that I won't roast it for them after they sniffed a sample you roasted for me....I think at least one of them may be buying some off you shortly (he asked where I'd bought it from, price etc and seemed happy as he wrote it down).
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  • DoubleRistrettoDoubleRistretto
    Kenyan Masai AA - mmm...
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  • mycuppamycuppa
    Rwanda Inzovu All the best attributes of a Yirgy with more flavor. I'm loving this bean at the moment........superb long finish. Vanilla and orange. One day I will bake a cake from roasted beans - blueberry pie Harrar............Vanilla truffle Inzovu.........sky's the limit
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  • RichardMRichardM
    on 1315478852:
    Rwanda Inzovu All the best attributes of a Yirgy with more flavor. I'm loving this bean at the moment........superb long finish. Vanilla and orange. One day I will bake a cake from roasted beans - blueberry pie Harrar............Vanilla truffle Inzovu.........sky's the limit
    Have you seen my coffee cake recipe? It has 8 shots of coffee in it :D
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  • borat123borat123
    1kg of Jeff's Harrar. I got sidetracked for a while with the arrival of the new (old) coffee machine, and promptly ran out of brown... 'She who must be obeyed' was freaking out; a house with no coffee  :o As soon as they were cool, they were in the grinder  :D
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  • mycuppamycuppa
    This will end in tears - Longberry benefits from rest periods........
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  • RichardMRichardM
    600g of Indian Tiger Mountain (mycuppa) (haven't tried this one yet. First roast since I got it) 600g of 2011 Brazilian Fazenda Ipanema "Dulce" (vinitasse) (last of what I have - fantastic)
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  • mycuppamycuppa
    Be very careful RM - Illy's patent lawyers may be hunting you down soon...........
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  • borat123borat123
    on 1315909004:
    This will end in tears - Longberry benefits from rest periods........
    Just finished a macchiato of this one and I have to say it was pretty damn good for roast + 1hr.... ;) Maybe the long / slow KKTO style does something for it, while it would otherwise still need a bit of degassing... (?)
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  • RichardMRichardM
    on 1315910152:
    Be very careful RM - Illy's patent lawyers may be hunting you down soon...........
    I think I missed something here. Please explain????
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  • Koffee_KosmoKoffee_Kosmo
    on 1315302937:
    It's very sweet this Tarrazu and can deliver beautiful notes of honey, lemon in very clean and bright cup.
    Been drinking it a few days now, and just today those flavor traits have come through Although the sweetness is very subtle or muted KK
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  • borat123borat123
    1kg pre-roast blend 70:30 Sipangan Bolon & Monsoon Malabar. Slightly uneven result - I might try this next time by starting with the MM, then adding the Sipangan about 3mins later... Fantastic smell during the roast.  Will pack it away for a week. Now to roast some more of Jeff's Harrar to drink in the meantime...
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  • WotBWotB
    Aged Ethiopia Gambella Naturals. I'm getting plums and anise, heaps of sweetness. I know some love this one as current crop, but its like chalk and cheese compared to the aged version.
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  • shape_shiftershape_shifter
    I've done my first blend, as I said above, Harrar 45.45 grams Rononi 54.54 grams.  I did two batches and the following was taken from the second. 6158401141_624073531e.jpg harrar rononi blend flash by Nic's Stuff, on Flickr 6158400793_6eb53f203d.jpg harrar rononi blend no flash by Nic's Stuff, on Flickr 6158401247_f5b06b2634.jpg harrar rononi blend CS card by Nic's Stuff, on Flickr 6158999702_074820796a.jpg harrar rononi blend graph by Nic's Stuff, on Flickr
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  • Koffee_KosmoKoffee_Kosmo
    Today the roaster was in the mood 750 grams of Indian Tiger Mountain Roasted to the first hint of second crack KK
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  • Brett HBrett H
    on 1316426907:
    Today the roaster was in the mood 750 grams of Indian Tiger Mountain Roasted to the first hint of second crack KK
    I'm almost through my first roast of the Tiger and not only was it easy to roast but as it ages it rounds out beautifully. Let us know what you think of this one KK.  Kudos to Jeff at mycuppa.com.au for supplying this awesome SO.
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  • RichardMRichardM
    I'm running half a kilo of the Tiger Mountain from mycuppa this week, and it was 4 days post roast when cracked, and it's fantastic. Very smooth. Seems to be developing a "balanced complexity" as it ages.
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  • UNMUNM
    Haven't roasted the tiger mt for a while, but the thick, jelly like crema and rich body are what I remember most. Currently drinking a yeni navan and tiger mt blend. Roasted earlier today: my first attempt at PNG bannum wo. 16 min roast, FC plus 15 degrees (FC plus 3 min). Still getting a handle on the hottop with bean temp sensor, would like to stretch time after fc a bit and speed up ROR after drying phase, but at the moment it struggles to get above 13 degree/min ROR.
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  • RosRos
    Roasted Tanzanian Uru, fairly chaffy bean and goes quite dark easy.. Won't be trying unti Thursday but looking forward to it.
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  • shape_shiftershape_shifter
    I LOVE Tanzanian beans!!!  It will be worth the wait. I'm just about to also roast the blend that was suggested to me a little while ago by Jeff with the Brazil Bourbon in it.
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  • Brett HBrett H
    on 1315909004:
    This will end in tears - Longberry benefits from rest periods........
    I've roasted the last of my Columbian Decaf today (must buy some more) and some of Jeff's Harrar.  I'll take his advice to let it rest while I'm finishing a 50/50 roast og Hue Hue and Flores.... Wow.. Sweet!
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