What Coffee are you roasting this week

Koffee_Kosmo · January 2012

In the late afternoon light I did 2 roasts back to back on the KKTO The beans I chose were on purpose (see flavour description of beans) Bean Roast 1 600 gr - Kenya Karogoto AA top - Orsir Special lot Roasted 20 seconds past second crack * These beans were kindly gifted to me by Mark of Supreme Roasters* I was told that they had a cherry wine flavour Bean Roast 2 600 gr - Peru Ceja De Selva Roasted a little lighter than the Kenyan at just on second crack These beans are a favourite that has a lovely chocolate flavour So my humorous side kicked in ;D This combo is - Cherry Ripe mmmmmmmmmmmmm :P KK

Lacehim · January 2012

I roasted a nice blend today. 25% Brazil Sweet 25% Java 30% PNG AA 20% Tiger It was a bit larger than my normal roast at a tad over 700gm and it was a bit slower, but came out very even. I just threw in my remaining PNG AA because there was very little left.

Brett H · January 2012

on 1326014928:

I roasted a nice blend today. 25% Brazil Sweet 25% Java 30% PNG AA 20% Tiger It was a bit larger than my normal roast at a tad over 700gm and it was a bit slower, but came out very even. I just threw in my remaining PNG AA because there was very little left.

Wow... that looks wonderful! Very much to my tastes I suspect. I have done a weird one inspired (for want of a better word) by my friends Nespretcho Ristretto podette. When I tasted it I wondered how I could recreate this for him highlighting the burnt overexctracted nasty taste that he so loves and admires. So having bought DiBella refillable pods I roasted the following: 180 Mex Cassandra 120 PNG Ondu 60 PNG Robusta This was roasted to a very dark French Roast in the Behmor. Burned caramel and dark chocolate flavours predominate at lower temperature )91deg) extraction and lively acidity cuts through milk beautfully at a higher temp (93). The higher temp was too rich for my palate but the lower temp as a piccolo latte is very nice but longs for a Cognac chaser! As an aside, my friend won't let me near his Nespresso machine with my home-made pods becasue my first attempts caused the machine to stall and he reckons it hasn't been the same since. YEEEEESSSSSSSS! :thumb:

Divey · January 2012

My God, that's a bit of a shock when you Google Mex Cassandra. :rofl: Now I do know what Mexican Cassandra is, however, where did you get the Mex Cassandra from you used in your blend.

Brett H · January 2012

Hi Divey, mine is a little less fruity than yours I'd reckon. Neil from Ministry of grounds Grounds quite some time ago then Pioneer Roastery Yandina after that.

greenman · January 2012

Roasted a batch of El Salvador Finca El Carmen so kindly included in my last Beangreen order prior to Xmas! 200g taken to just into rolling first crack for filter brewing. V60 pourover produced a lovely sweet, creamy brew with rich fruity flavours--a most pleasurable experience 'to be sure!' :thumb: :thumb:

beanflying · January 2012

Blatant plug for a lovely couple doing some nice roasting. Silva Coffee GB Bronze medal winning a little Aussie Bundja in the grinder today from Bassway and his better half thanks Wayne and Clio

Should also add I haven't roasted a bean for a month so this is as close as I have got

borat123 · January 2012

Down to the last few bags in the leftover stash now..... Tried a blend this arvo: 450g Nic Glorias Las Brisas 450g Ethiopian Ghimbi 150g Indian parchment robusta Talk about striking it lucky.... This blend is a cracker, even only a few hours after roasting :coffee2: The two group is awaiting removal of a cracked 1/8 blind cap, so I tried it in the aeropress. As a medium roast it was rich & smooth, with the ghimbi dominating but also a bit extra punch from the robusta, and a more rounded flavour than just the ghimbi alone. Hopefully the 2 group will be back up and running in a day or two and I can try it as an espresso... :P

Brett H · January 2012

BABY WE'RE BACK!!! My KKTO has been out of action because my agitation method was really not up to the batch size I want (800g +). A redesign and a new home made agitator later (1/4" copper pipe bent and flanged in interesting ways) and we are back and looking great. Seasoning roast done and the first proper roast of: 400g PNG ONDU (love this) 300g Harrar (thanks Jeff) 100g PNG Robusta Roasted into the 2nd crack and forrest floor here we come!

Muscles · January 2012

That roast looks awesome Brett :thumb: I haven't tried any PNG coffee yet but it is on my radar for when I get the stash back down and manageable... Got any pics of your new agitator??

Lwowiak · January 2012

Brett, the roast does look awesome. It appears dark, as I cannot make out the exact CS level. Out of curiosity, when you roast this dark, do you get any oil appear on the surface of the beans? Either just after roasting, or later as it ages?

mycuppa · January 2012

Good work Brett......any bigger and I can start subby

mycuppa · January 2012

on 1325903269:

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:

That's a pretty good ramp there Stu......... In the absence of tasting what's in the cup, based on my assessment of the appearance of your curve and comparing it to my commercial equipment I would encourage other home roasters using similar setup to Stu to perhaps compare your curve and Stuarts as a good example. It has all the hallmarks of a good linear ramp and a slowing drawn out roast development stage between FC and SC. Excellent stuff !

Brett H · January 2012

Thanks for the feedback guys. @Muscles, it's ugly but seemingly effective... If I get a chance I'll photograph it tomorrow. @Lwowiak, this one went a good 10-15seconds into rolling second crack but there is no oil as yet. There may be in a couple of days but usually not. I'll let you know. @Jeff, LOL! I am humbled by your praise and I have a glorious vision of MyCuppa banners flying high in my front yard while I stoke the flame pit and load wheelbarrows full of COE beans into my converted cement mixer high on the fumes of charred beans and reputations... me thinks not!

@Borat, Wow... 1kg and looking great! :thumb:

Koffee_Kosmo · January 2012

Today on the KKTO I roasted 650 gr - Peru Ceja De Selva Both my wife and I like this bean very much KK

Jonty · January 2012

Today, my first Behmor roast....... 280g Peru Ceja De Selva Went for a 1Ib P2C, lost track of time... cracks going everywhere....me flustered..... crank door ajar with brush till 1C stopped..... Hit cool and full on, opened the door.... Reckon I've got a CS 8 to CS 9 on the books. So when should I start putting this through my Breville 800 series (LOL) and use the only grinder I have in the house (one I purchased from Harrods).. (LOL).... Actually just ordered a Porlex to play with....... Jonty "I'm saving my coins for a Alex II and a grinder"

Koffee_Kosmo · January 2012

So when should I start putting this through my Breville 800 series

Jonty I roast ahead to give the beans time to degas & start drinking @ about 5 days post roast KK

UNM · January 2012

on 1327227796:

So when should I start putting this through my Breville 800 series

Don't know the behmor, or how quickly you get through your coffee, so following is just a guess. One school of thought is that you should start tasting asap when learning a new roaster or beans as you sometimes get surprised. Generally I like beans best one to two weeks post roast. They will taste different at different stages, do experiment and see what works for you. Try to keep some beans at least ten days. Good starter bean.

Brett H · January 2012

on 1326783572:

BABY WE'RE BACK!!! My KKTO has been out of action because my agitation method was really not up to the batch size I want (800g +). A redesign and a new home made agitator later (1/4" copper pipe bent and flanged in interesting ways) and we are back and looking great. Seasoning roast done and the first proper roast of: 400g PNG ONDU (love this) 300g Harrar (thanks Jeff) 100g PNG Robusta Roasted into the 2nd crack and forrest floor here we come!

This was fairly rough on the first couple of days so much so I wondered about just packing it off to work for a rough morning heart-starter. A little oil did show on the beans by about the third day and I was thinking I had overdone it! WRONG!!! Today 93deg double ristretto machiato And this is now spicy dark chocolate and smooth smooth smooth! I will enjoy ditching the Aussie beans I had this morning and enjoy this instead!

UNM · January 2012

Roasting recently , chez moi: 250g, sulawesi bukit marante yesterday cusp of 2C 200g harrar for cp tonight 300g RM blend tonight, 30sec 2C And still got 250g honduras finca el filo roasted saturday aging nicely.

Jonty · January 2012

A Friday night session after mowing the lawns and putting the kids to bed. Beer in hand

300g Peru CDS, 1Ib P3C-start + 90sec on the Behmor Rolling 1C @ 6min35sec, door cracked open with brush. Closed door with 1min to go, at 20 seconds hit plus for an extra 15 seconds, 2C started with 20 to go. Door fully cracked open and cool hit. Looks a nice CS9. My stash increased tonight, with Ethiopian Yirgacheffe, Indian Monsoon Malabar gold & Guatemala Huehuetenango joining the stash, all 7kgs :thumb: Grab myself a porlex hand grinder so at least I can give my stuff a go. Jonty "I'm saving for an Alex III".........

Kelsey · January 2012

Currently roasting a 60/40 of Brazil Daterra Opus and Columbian Water Process decaf. Hope the weather holds!! Who knew roasting on the balcony could be fraught with such danger!

Kelsey · January 2012

Bloody hell that went fast

Kelsey · January 2012

That's a nice looking machine AM. Wonder how they justify that price.

derrilex · January 2012

Crikey ! 5.5 K ? thats a lot of workshop gear AM

Kelsey · January 2012

That's like two Stregas.

Koffee_Kosmo · January 2012

on 1327663831:

That's like two Stregas.

One is enough for me KK

Kelsey · January 2012

I could live with that also, KK!

Jonty · January 2012

Two more today: 300g of Ethiopian Yirgacheffe 1.30min preheat Behmor 1Ib P3 C Rolling 1C @ 5min40sec, door ajar with brush Closed door with 30min to go (wanted 2C) At 15 sec hit ++, no 2C. CS8-9 with 15.7% loss in weight 300g of Guatemala Huehuetenango 1.30min preheat Behmor 1Ib P3 C start + 90sec Rolling 1C @ 5min50sec, door ajar with brush Closed door with 1min to go (wanted 2C) At 20 sec hit +++, 2C right on cool kicking in CS9 i'd say, with 15% loss in weight

Koffee_Kosmo · January 2012

Today I roasted on the KKTO 700 grams of Sulawesi Torago Jaya Roasted to just past 2nd crack KK

frame

Howdy, Stranger!

Howdy, Stranger!

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social

frame

Howdy, Stranger!

Howdy, Stranger!

Quick Links

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social