What Coffee are you roasting this week

derrilex · June 2012

Sooooo much chaff with the COE. I miss it, badly :'(

RichardM · June 2012

on 1339228432:

Sooooo much chaff with the COE. I miss it, badly :'(

Wife would kill me if I offloaded any of our remaining 11kg stash, sorry

derrilex · June 2012

All good RM. Forces me to try other things. Those hondurites better produce another COE next crop or there will be strife. Question is, what on earth are you gunna do when you run out. Wife will be a COE junky :P by then and you're screwed :rofl:

derrilex · June 2012

on 1339229906:

You got false teeth... I could let 1kg go :coffee2:

Are you on the lookout for false teeth or am I missing something ??? :D

greenman · June 2012

Rwandan Musasa taken to first snaps of 2C. Sumatran Aged Late Picked taken 20sec into 2C plan is to try them as single origin and also blended after resting for 7-10 days

tried the Musasa in my Clever Dripper yesterday, produced a lovely juicy brew displaying a creamy mouthfeel with choc/fruit notes -a most pleasing bevy :thumb:

Gra · June 2012

Today 500g Zambia Terranova Estate taken to 5min past first crack around C/9.. Tried a shot straight out of the roaster not bad at all looking forward To trying after a few days rest. Cheers Gra. :P

Koffee_Kosmo · June 2012

on 1339321061:

Today 500g Zambia Terranova Estate taken to 5min past first crack around C/9.. Tried a shot straight out of the roaster not bad at all looking forward To trying after a few days rest. Cheers Gra. :P

Never had it myself but woo - it sounds Devine Gra KK

Gra · June 2012

on 1339323860:

Never had it myself but woo - it sounds Devine Gra KK

First time for me with this bean,If the first shot is any Indercation should be very nice :coffee2: I will let you know the results in a few days... Cheers Gra.

RichardM · June 2012

on 1339321061:

Today 500g Zambia Terranova Estate taken to 5min past first crack around C/9.. Tried a shot straight out of the roaster not bad at all looking forward To trying after a few days rest. Cheers Gra. :P

I've got a few kg of this, but haven't roasted any yet...will have to get onto it!

Jonty · June 2012

on 1339380752:

I've got a few kg of this, but haven't roasted any yet...will have to get onto it!

Would that be because you have 11kg of a certain COE that D is after? :stir. Think the 'brotherhood' might be around to break some bones & pull some teeth to get a few kgs RM :D Roasted some of KK's Columbian decaf and some Suamntran Lington yesterday. I also bagged my Hons COE into one way valve bags to ensure it stays sweet!

shape_shifter · June 2012

Just did a colombian Opened the door 30 seconds into first crack for 30 seconds, it extended the time between first and second crack by one minute, so I'm up to three minutes between first and second crack.

shape_shifter · June 2012

Just to add my second roast 400 grams of Ghimbi just a tad darker than my normal roasts, smells a bit toasty as well

Brett H · June 2012

Ooooo Nic... Yummy looking roast! That's a winter warmer right there! :thumb:

shape_shifter · June 2012

Thanks Brett, I'm hoping so, I'm going to try the Ghimbi tonight just to see, getting sick of the Panama, it's such a pissweak coffee :stir

Koffee_Kosmo · June 2012

Did a quick roast on the KKTO this afternoon A pre mix blend of 350 gr of Cuba Altura 300 gr of a mix of high grown beans of unknown origin Roasted light @ just on second crack So it will be a surprise KK

hiphipharar · June 2012

on 1339576878:

Did a quick roast on the KKTO this afternoon A pre mix blend of 350 gr of Cuba Altura 300 gr of a mix of high grown beans of unknown origin Roasted light @ just on second crack

I made a similar blend last month: 50% Cuba Turquino + 50% PNG Wahgi (Peaberry) Roasted to start of second crack (in a KKTO of course Very nice after 8 days and developed to become even better as it aged further.

Kelsey · June 2012

Did a couple of roasts tonight that I've been trying to get to all week. First was a mix of Brazil, PNG, a central I don't recall and some MM. I've been trying to increase the time between first and second crack by burping in the leadup to first crack and then turning the temp down to just over 200 once FC is in progress. The result was an incredibly even roast that finished up at 22mins and was about 8 mins between FC and 2C, pulled on the first snaps. Smell is incredible, can't wait for the taste. Applied the same technique to the last of my Brett H de-caff special blend and had similar results.

Brett H · June 2012

on 1339754509:

Did a couple of roasts tonight that I've been trying to get to all week. First was a mix of Brazil, PNG, a central I don't recall and some MM. I've been trying to increase the time between first and second crack by burping in the leadup to first crack and then turning the temp down to just over 200 once FC is in progress. The result was an incredibly even roast that finished up at 22mins and was about 8 mins between FC and 2C, pulled on the first snaps. Smell is incredible, can't wait for the taste. Applied the same technique to the last of my Brett H de-caff special blend and had similar results.

Interesting idea and technique mate. I'll have to give it a go. I'll admit that quite frequently the time between first and second cracks for me has been negligible. I'll do it carefully so as to not stall the roast. Ive also cut a 1/2" portion off my silicone tubing to vent some of the chaff and smoke and found that this has helped increase my 1-2crack times as well as vent a significant amount of smoke and chaff without changing the roast times. Food Coffee for thought. On a side note I did a decaf roast yesterday using the Columbian nd the Brazil Opus One. I pulled it a little early as an experiment. The result today is a decaf roast that smells truly divine and tastes like blue cooch :doh:

Kelsey · June 2012

I've always had reasonably good time between FC and 2C - just lucky I guess, certainly wasn't skill. Usually at least five minutes. But my silicone tubing has never quite met and there's always been about half and inch gap that vents smoke - quite handy really as I can be off doing other things and watch for the smoke to know its time to take a look!

I still love that decaf blend of yours tho, I frequently wind up drinking it in a 50/50 shot with full strength beans and it's still great.

mycuppa · June 2012

Folks, I continue to see considerable energy invested by people who are quite literally obsessed with "drawing out" the roast development time-frame between FC and SC to the longest possible period in the hope it will yield a magic result. It all depends on your equipment, roasting method and many other factors that occur in the leadup to FC. I think it would be very difficult to apply a general rule across the myriad of different types of roasters that people use. I will put my hand up as one person who has gone from one extreme to another over many 1000's of batches to search for the holy grail in determination of the best "target RD time". One thing I've realized is I used to think it MUST be 5 mins or it will just be shite - nope, 3 mins can be superb for some beans and profiles and a lot has to do with thermal transfer and air flow. Whilst this next statement may raise some hecklers, in fact, under some circumstances 3 mins can be a safer option than 5 mins. This is what I've learned for my style of roasting. I'm not trying to steer people down a rabbit hole.....just use your cup as a guide, not necessarily the stopwatch.

Kelsey · June 2012

Thanks Jeff, it's always great to get same, common sense advice pulling us back into line. I've not had your experience, so I'm glad to take this on board - helps to explain what's going on in my own experiments. Certainly the undesirable flavours I've experienced in the past are elements I've associated with two things: an over abundance of centrals in the blend and shorter roasting times. I never enjoyed my popper roasts and it was only switching to the KKTO that gave me the results I was after. That said, I've only done a couple of dozen roasts and have stuck to a really limited set of beans and blends that seem to react favourably to my treatment of them!

Brett H · June 2012

Ditto... Thanks Jeff for your input. Its always great to have professional advice on hand. :thumb:

borat123 · June 2012

Did a kilo of Harrar tonight which was sourced locally. I reckon I could smell the sweetness in the smoke.... Just got back from a quick trip to Ethiopia. Was in a bit of rush doing other stuff, and I managed to buy 15kg without cupping ??? , but at local prices I wasn't complaining... Interesting to see green at less than 50% of the prices I was paying back home in Aust. Picked up some washed and some dry process Sidamo, and some Yirgacheffe (which I found out the correct pronounciation is 'yeergacheffie'). The Sidamo washed was very uniform in size and looked a bit like a double sort I've had before. The aroma from the green bean was amazing. I suspect sitting in bags in a container in the heat for extended periods doesn't do the green bean any favours. As you would expect, the dry process Sidamo looked much less uniform, but it will be interesting to see how it tastes compared to the wet. No problems with customs on the way back - Next time I'll use a bigger box... :angel:

Brett H · June 2012

Nice one Borat. Let us know how they roast up. It'd be a tragedy if that georgeous lever wasnt fed!!!

UNM · June 2012

interesting comments on first to second crack timings. When you start timing makes a huge difference (assuming you do time it). I often find a minute between first snap of first crack and rolling first crack. then can be another one to two minutes before end of first crack. there may still be one or two stray cracks after this, then it all happens again if you roast into second crack. I tend to go by when the beans go exothermic, rather than by sound, and aim to slow rate of rise from about then on until end of roast. I only rarely log roasts at the moment, as access to laptops is restricted. anyway back on topic- last night roasted some more Honduras coe. first snaps first crack at 11 min 30, pulled about 15 min just on cusp of second. Medium roast. resting for a week.

greenman · June 2012

great discussion on time between first and second crack, when roasting on the corretto I always aimed for 4.30-5min time span but since switching to a drum roaster my times have reduced to 3min-4min resulting in enhanced flavour development :thumb:

Jonty · June 2012

This arvo will be PNG Kimel peaberry and the famous KJM blend. Nothing exciting (hoarding my Hons COE :stir ).

derrilex · June 2012

Just did 350 yirg +200 Kimel A in the hybrid. 1st C @ 16 2nd@ 19.30 pulled at 20

Brett H · June 2012

Looks great DX. Let us know how it tastes when the time comes!

derrilex · June 2012

Should be good I think. I'm currently blending some yirg and some oily kimel A on a per shot basis from 2 separate bags and despite the oily Kimel its pretty bloody good. Lots of choc to aid a slow withdrawal from the hond coe ^-^

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