What Coffee are you roasting this week

askthecoffeeguy

UNM wrote:

interesting. I can't remember the last time anyone here posted about roasting coffee in a Popper. Most seem to be KKTO or Behmor. ten minutes to start of 2C is slow. wonder if our terrific weather recently had an impact.

It's the first time I've tried using one - so still need to experiment with all the variables Could probably have done with a longer preheat - plus I kept popping the lid open after first crack to inspect the progress of the roast - which stopped the roast each time I opened the lid Still... Nothing wrong with what was in the cup!

Koffee_Kosmo

Just finished not more than 10 min ago a nice roast on the KKTO 800 grams of Columbian Andes Santa Rita This an easy to roast bean and from memory has a lovely hint of berry , and lots of smooth chocolate notes Just the way I like it :thumb: KK

borat123

1kg of Sidamo, this lot were the beans I brought back from the last visit to Ethiopia. I'm hoping they will be much better than the other Sidamo I bought locally. Also been playing with the pressurestat on the Urania. What I thought previously was set too high, was in fact just fine, and not burning the beans at all. It's now set to cycle from about 0.9-1.1

beanflying

4 loads and playing with the extremities of a roaster a bit. in order

350g La Pira Geisha
500g PNG Wahgi
650g Ethiopian Gambella Nat's
1500g ??? PNG Wahgi

La Pira for Brewed and the others to Espresso roast. Will know more in an hour and a bit how they all went 🙂

borat123

Another kilo of the suspect Sidamo. This was quite an acidic bean and I roasted it quite light as its destined for cold brew.

Jonty

No roasting this week for myself..... I've cracked a bag of Sumatran Lake Tawar from MyCuppa... Hmm brekky tomorrow will be like a kinder surprise 🙂

beanflying

Jonty wrote:

No roasting this week for myself..... I've cracked a bag of Sumatran Lake Tawar from MyCuppa... Hmm brekky tomorrow will be like a kinder surprise 🙂

Baggy of potentially dodgy Wahgi for you tomorrow too 😉 BTW The 1.5kg didn't reach 3rd crack, just a touch slow reaching FC for my liking 🙂

greenman

300g Tanzanian Uru Estate--10min light roast just in to rolling first crack--for syphon and clever dripper brewing. Lots of body, sweet and juicy with blackcurrent/fruity flavours as a syphon brew only 50mins out of the roaster :thumb: :thumb:

JamesM

Trevor, does this mean it's Tanzania tomorrow at Dimattina? I've got two Tanzanians I could roast up... hrmmm one is "special"

greenman

might just bring it along James..... 🙂

JamesM

I just finished a roast of Tanzania Blackburn Estate - Clouds of August... fitting? 🙂

Koffee_Kosmo

Roasted beans are getting low because I have tradesmen comming and going and all say yes to a coffee when offered Yesterday afternoon I roasted a brain combo " this will work well blend" Larger than my normal amount 150 gr of Yemen Bani 250 gr of Ethiopian Gambala Naturals 500 gr Columbian Andes Santa Rita Tried it today one day post roast and it's wonderful And the tradesmen ( landscapers lov it ) KK

Jonty

Just a small 200g roast of Guatemala La Esperanza - Honey Processed that I am hoping to crack next Saturday or Sunday after I finish of the Sumatran Lake Tawar from MyCuppa (Enjoying it!!).

beanflying

Corruption of others this week. Neighbor has a new Sunbeam/Grinder coming to replace his blade :instant: Grinder / Delonghi combo. Only drinks decaff but I have made him a 50/50 blend to try and a baggy of 100% Decaff (converting the masses) >😃 So Ethiopian Gambella Naturals 750g and 650g of Ministry Grounds Decaff for the afternoon.

greenman

did something I swore I would never do, roasted 600g of Indian Monsoon Robusta, took it 20 seconds into rolling second crack for a nice even chocolate colour, I will give it a try as a component in one of my blends :🙂 :🙂

Koffee_Kosmo

Had to do another roast this afternoon as stock is down to critical Larger than my normal amount again but same blend as my last roast, with more Gambala this time 150 gr of Yemen Bani 300 gr of Ethiopian Gambala Naturals 500 gr Columbian Andes Santa Rita KK

Brett_H

I did an 800g roast of Mexican Pluma Organic on Friday from the Beangreen specials list. It is fabulous as a single origin and tastes like a mild chocolatey spiced fruit cake. :rofl:

greenman

Yesterday's roastup:-- 1.8kg TRG blend with Harrar highlight 1.8kg Mocha Mayhem -- Yummy Yemen, Panama, Sumatran 300g light roast Tanzanian Kyarundi 300g light roast Kenyan Mihuti--love this Beangreen coffee!

UNM

a filter roast. not sure what to roast: PNG kimmel peaberry Nicaragua maragogype Tanzania Tec estate any one of these likely to be significantly better or worse than the others?

UNM

Koffee Kosmo wrote:

I placed the beans in the KKTO and started with a 10 minute pre roast 65 deg C for 5 min & 125 deg C for 5 min = 10 min to stabilise or equalise the batch [snip] And 5 separate second cracks from 18 min to 23 min I controlled the roast by vision and smell trying not to over-roast the earlier cracked beans by allowing some periods of low heat and allowing the internal bean temperature to take a lead on the speed the roast was progressing On the last minute I removed the TO and left the beans agitating freely This was done for the beans to colour evenly under there own generated heat Conclusion This was a challenge of a roast but I pulled it of by not panicking and respecting the beans by allowing them to come to there crack times in there own time and not over roasting the earlier ones

would love to hear feedback on this one. without seeing/smelling/tasting I haven't a clue what the roast is like but sounds like it should be undrinkable. why do I say this? roast of over 28 minutes = baked some beans are second crack plus 5 minutes after roast is over they sit for a minute or so before cooling commences - prompt cooling is the norm. Obviously my roasting experience and knowledge is limited and I have seen you refer to stabilizing at 65 degrees before. Would be interested in how many other people do an extended roast at low temp to start - is this a KK only thing or is it common? I sometimes go for a slow temp ramp to start, but never hold the beans at a single temp for any length of time edit: oops. For some reason my phone took me into an old page of the thread rather than the current one and I didn't notice how old kk's post was. Would still like to understand more about 'stabilizing' beans with an extended period at same temp though.

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