What Coffee are you roasting this week

Divey · November 2011

When you speak of Java, which in particular are you talking about and where do you get it?

Muscles · November 2011

Java Kalistat Estate, you can get it here from our sponsor BeanGreen http://www.beangreen.com.au/product-info.php?pid154.html I have already been through 4 kg of this bean and just recently got another 4 kg - great on it's own or in a blend with some Harrar and Colombian Supremo as I often have it

borat123 · November 2011

1kg of pre-roast blend 50:50, Festive bean swap 'X', and Festive bean swap 'Y'...... ??? and another kg of Festive bean swap 'Z'. Bean 'Z' came up quite nicely, and the blend should mature well.

Lwowiak · December 2011

A very calm and muggy evening on the Gold Coast. Perfect for roasting. Just finished in the FZ-RR Roaster: 200g Yemen Sanani mocca 200g Brazil Daterra Sweet collection 200g Haiti Grand Cru and a green bean blend 200g: 50% Brazil 30% Sumatra Aceh Wet Hulled Gr1 20% Ethiopian Trabocca Harrar. Tasting from tomorrow morning.

Brett H · December 2011

on 1322661824:

A very calm and muggy evening on the Gold Coast. Perfect for roasting. Just finished in the FZ-RR Roaster: 200g Yemen Sanani mocca 200g Brazil Daterra Sweet collection 200g Haiti Grand Cru and a green bean blend 200g: 50% Brazil 30% Sumatra Aceh Wet Hulled Gr1 20% Ethiopian Trabocca Harrar. Tasting from tomorrow morning.

Nice mix! I went off the Daterra for a long time until I discovered the Opus 1 low caffein version. Did you use the same beans as a base for your awesome looking espresso blend above?

Lwowiak · December 2011

on 1322696607:

Nice mix! I went off the Daterra for a long time until I discovered the Opus 1 low caffein version. Did you use the same beans as a base for your awesome looking espresso blend above?

For the Espresso blend I used Brazil BSCA blend from Ministry Grounds. [Using up end of bags]. I am drinking a flat white at the moment, and it is very nice. A well balanced and smooth espresso, that is also nice in milk. Tastes like "coffee". My wife loves a 50/50 blend of the Yemen and the Brazil Daterra in a latte. As the Yemen develops the flavours change daily.

askthecoffeeguy · December 2011

Just roasted some Nicaragua Cup of Excellence Lot 13 Misael Saucedo Olivera Washed Maragogype sun dried 'La Bendicion' Los Plans, Las Mans - 1300masl - yep, its a mouthfeel in every sense of the word! Did a 5min preheat @ 200C then added the green beans to the KKTO and I must say (I normally add the beans at the beginning of the preheat) - the difference to the roast was astounding! First the roast came up to temperature, second I shave five minutes off of my usual roast times, and third i am really happy with the evenness and consistency of the roast proof will be in the cup tomorrow! p

borat123 · December 2011

Perfect evening for one legged roasting as it cools down after a warm day here in Adelaide. 1kg of Harrar, this lot earmarked for my friendly aluminium supplier in NSW. Then, a kg of favourite MM, which should be ready in about 10-14 days.

Muscles · December 2011

Marathon roasting night made a lot easier thanks to the KKTO:

[li]300g Finca La Candelilla 100% Geisha for me via Aeropress @ Work[/li] [li]200g Black Pearl for me via Aeropress @ Work[/li] [li]1kg Nicaragua COE 2011 - 1/2 for me, 1/2 for a mate, will let rest at least 8 days[/li] [li]500g Colombian Supremo SW Decaf, for the Mrs[/li] [li]300g Java Kalistat & 200g Colombian Supremo for me @ home - rest 2 days, 3 if possible, should tide me over until COE is ready[/li] And then I can do it all again in 2 weeks when I take some more leave

Koffee_Kosmo · December 2011

Today I roasted a green pre mix blend on the KKTO These are remnants or end of bags and decided to roast the lot in one go 400 gr Bolivia Caravani Organic 160 gr PNG Kinjibi AA 450 gr Brazil Alterosa RFA Total green bean weight 1010 grams First a 5 min stabilizing roast & zero time for roast proper First Crack was @ 13 min 30 sec & second crack @ 20 min 40 sec Brown bean roast weight @ 840 grams Beautiful and even roast Should be a beauty in a few days KK

Rider · December 2011

1.85kg Mexico Yeni Navan Typica 1.23kg Ethiopian Yirgacheffe 615g Tanzanian Rononi 1.23kg Ethiopian Ghimbi None of which is for us....... That makes us smile........

UNM · December 2011

Nearly ran out of beans, but had a few mins at the weekend to roast up an emergency batch. Time was tight, so grabbed 250g brazil monte alegre, threw in 50g monsoon malabar to give it some kick ( the bag of mm was first to hand). Plan was to use full power to just before 1c, then ease off and finish 3 - 4 mins after 1c, just before 2c. Not my best choice of beans for a rushed emergency roast :doh: First crack seemed to happen twice. Mm not a good choice when beans will only get a short rest after roasting. Ah well at least it is coffee and I will remember next time and use the tiger mountain that I know works with the brazilian

Koffee_Kosmo · December 2011

Did a roast today on the KKTO A little pre roast blend 150gr - Costa Rica Tarazzu 550gr - Sumatra Mandheling Cirisi Project KK

askthecoffeeguy · December 2011

Well I'm off on a camping / roadtrip with the family for a month - roasted up 3kg of yirgacheffe and 3kg of limmu - as well as various odds and ends from the cafe to take with me - yep, that oughta do the trick! If you dont hear from me for awhile it will be because we're out of reach! all the best for the holiday break - hope it finds you all happy and well! Pat

UNM · December 2011

roasted a couple of batches for CP end of last week (DR Constanza and Harfusa). The Constanza is brewing as I type. Today was 220g Honduras Finca El Filo CoE. Ran pBourbon to monitor this one, screenshot attached. I think I'll whack a bit more heat in next time after first crack, slightly too gentle this time. Now I just have to wait a few days to let it rest. Smells nice already.

GaryatGala · December 2011

Under a 40 degree day, Pre-blended a 3 bean mix of 180 gms Bolivian Green Mountain, 180 gms Sumatran Sigararutang and 230 gms Tanzanian Uru. Roasted 3 batches back to back. Next door smelt what went on and scrambled to gather their laundry which had been sitting out since yesterday. Hehe. Now settling down to a tall glass of Passoa passionfruit liquour and lemonade and rattling the keyboard. As usual, pre-heated the KKTO for 5 minutes, zeroed time, full heat at 250 degrees C and then roasted til 30 seconds into second crack at 21 minutes. Looks evenly roasted for a pre blend, though i could have just roasted indiviually and post blend if doing 3 batches. Being half tanked does that to you. Cool Did i mentioned it was darn hot today? Merry Xmas to all. Gary at G

Koffee_Kosmo · December 2011

Thats a beautiful and even roast Gary :P I will give it my you beauty award :thumb: KK

Brett H · December 2011

Man that looks great Gary. I must fix my agitator

Muscles · December 2011

It's 30deg on the balcony, sunny and a perfect opportunity for me to enjoy a bottle of red and roast coffee while my girls have their nanny naps... First up is 400g Harrar Next will be 400g Java Kalistat since its been on everyone's lips for a while now And last will be 500g Nicaragua COE 2010 I plan to split each batch in 2 and blend half... Yummo But then again the Kali and Nic are soo good on their own....

Muscles · January 2012

Here is a 600g batch of Java Kalistat fresh out of the KKTO:

mycuppa · January 2012

on 1325896522:

Here is a 600g batch of Java Kalistat fresh out of the KKTO:

Excellent looking roast Marc. Perhaps it's the light, but the roast depth in my mind looks almost perfect. My guess is it's about 20-40 seconds into SC. Java and many Sumatrans can respond exceptionally well to a slightly darker roast (or increased applied energy).

Muscles · January 2012

Hi Jeff, 25 seconds before the vacuum got hold of them. Thanks for the feedback, my last roast of these was a tad lighter so I am hoping these will have a bit more punch in the cup. Hers today's second batch, 500g of Harrar:

mycuppa · January 2012

on 1325897797:

Hi Jeff, 25 seconds before the vacuum got hold of them. Thanks for the feedback, my last roast of these was a tad lighter so I am hoping these will have a bit more punch in the cup. Hers today's second batch, 500g of Harrar:

Yeah - good work with the Java - I think you nailed that one perfectly and let it develop adequately before running it through the grinder - min 7 days, but try 9 if you can. The Harrar may be a tad on the light side by looks of the image - could be pic though. Always a beast/devil to roast - has a tendency to accelerate in the 1-2 minutes prior to SC and can catch many a roaster by surprise. As you know, the uneven roasted appearance is OK for these DP Ethiopians as they contain quite a wide variety of fruit maturity (under, ripe and over) and the DP technique introduces quite substantial variations in the cup. Whilst there is a tendency to go light on these and other DP Eth's I would suggest a slightly darker roast to ensure adequate roast development of the "wild" beans. When I say darker, probably similar to your Java in terms of roast level. Of course the DP Eth's will not show dark roast levels externally (appearance) so maybe 15 seconds into SC and super quick cool if you can. It also depends upon your target brew method, but again for the Harrar I advocate a decent roast at least for all major brew methods - in my experience there is very little to be gained by stopping light on the majority of Harrar's imported into this country.

Muscles · January 2012

And the last 500g I have of the Nicaraguan COE2010 La Bendicon. And a pic of all three with my victor box for color/lighting reference...

mycuppa · January 2012

on 1325898955:

And the last 500g I have of the Nicaraguan COE2010 La Bendicon. And a pic of all three with my victor box for color/lighting reference...

Actually, the Harrar looks OK in that 2nd pic - well done !

Muscles · January 2012

It's a bit shaded on my balcony at the moment so getting acurate color/lighting is a chaellenge but I am glad you approve (?). I must confess I didn't do any form of drying stage with any of these. I preheated to 180deg before putting the Kalistat in and the others were just back to back roasts. Do you think with a purposeful extended drying stage that the Harrar would have come up more even? Or is it more so that this lot of Harrar I have varies a lot in bean size/mass? - It is quite a bit different to the Harrar I got from you...

mycuppa · January 2012

To be honest, I'm not experienced on KKTO roasting to understand the pros and cons of specific drying stages in a roast cycle. In relation to drum roasting, I found it is not necessary for my purposes, others may use it, particularly very large batch systems but it's literally impossible to know who does what as everyone protects their IP extremely closely. I would have a stab at suggesting it may not have made much difference to evening out the roast appearance as the process may work better when the bean consistency is higher (closer screen size and more even processing method, e.g. washed). In other words you may be working against a great force that being the diversity of the bean. Yes, you will experience dramatic differences in the DP Ethiopians where they are Harrar's, Yirg, Sidamo's or the odd Limmu.

Muscles · January 2012

Thanks mate, I really (and am sure everyone else does too) appreciate the detail of your responses. Your willingness to help will never go un-noticed! :thumb:

borat123 · January 2012

I've been roasting the DP Harrar in my KKTO for a while, and unlike other beans, there is always a little bit of variation in roast depth across the beans, but it still tastes great. I routinely use a 5 or 6 min drying or pre-heat stage, with the bean temp at 40-60degs. My normal roast profile starts after that, and I purposely slow it down to around 20 something minutes depending on bean type and batch size. I also pre-heat the oven empty to get all the bits and pieces up to an even temp before use. Here's a profile that I use for a 1kg batch size:

RichardM · January 2012

Last nights roast: 480g Malawi Nyika AA with Nicaragua La Gloria Las Brisas 50/50 blend in my gas roaster. 12 minutes to 1st crack, 18 minutes to second crack. About to head and do 300g in the gas roaster of Green Cauldron Natural Processed (from Byron Bay) - have never tried this before, so looking forward to tasting.

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