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.
Jonty Tonight I banged through two small roasts in the Behmor: 1. 175g of Ethiopean Guji taken 20 sec into 1st crack for cold brew 2. 200g of Columbian Bachue Supremo pulled before 2C.
Koffee_Kosmo UNM wrote: 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. The stabilizing part of the roast is not hot enough to actually start the roast process Normaly set at arround the thaw setting approx 65 deg Celsius This makes all the mix of beans equal in start temp and moisture content befor the roast proper It's best to use similar beans in a blend but knowing me I like to push the limits The KKTO roaster in my observations just roasts well with beautiful results in the cup no matter if one goes over time from the accepted norm KK
Koffee_Kosmo UNM wrote: so basically: very TO specific No major chemical changes at 65 degrees. Yes that sums it up nicely KK
Koffee_Kosmo I have roasted a old friend of a blend that I tinkered with in the past but may not have posted it 150 gr of Yemen Bani 600 gr Sumatra Kuda Mas ( Organic ) 100 gr Columbian Andes Santa Rita So total green bean weight is an 850 gr roast KK
UNM Koffee Kosmo wrote: Yes that sums it up nicely KK I wonder if a simple chuck em in a preheated 65 degree oven for 5 mins or so would be a suitable equivalent for non TO roasters. I really ought to make a TO roaster though just for the experience. Still need to see a KKTO 'in the flesh' so to speak so I can work out a suitable alternative using the parts I have on hand. And as I didn't get any replies to my request for advice on what to roast for filter, I decided to do two filter roasts - one Tanza Tec and one peaberry. I need to get through some more of my stash anyway.
Koffee_Kosmo UNM wrote: I wonder if a simple chuck em in a preheated 65 degree oven for 5 mins or so would be a suitable equivalent for non TO roasters. I really ought to make a TO roaster though just for the experience. Still need to see a KKTO 'in the flesh' so to speak so I can work out a suitable alternative using the parts I have on hand. And as I didn't get any replies to my request for advice on what to roast for filter, I decided to do two filter roasts - one Tanza Tec and one peaberry. I need to get through some more of my stash anyway. Re - to see a KKTO in the flesh Pat from from Foxy Brown aka askthecoffeegye has one KK
Gra Today 500g roast blend of Brazil Monte eatate and Daterna sweet collection Taken to just before second crack. These two beans together make for a very nice drop as a flat white.. :coffee2: Cheers Gra..Ps 300g monte...200g Sweet collection....
beanflying Bag end blend 450 Guono 550 Wahgi PNG beans. Also 500g of Rwandan COE from Ministry Grounds for Siphon.
Jonty Two small roasts tonight of 200g each (thinking ahead!): 1. PNG Kimel peaberry - finally pulled this one prior to oil shows or smoke 8) and she's looking smicko. 2. Rwandan Cyarumbo - pulled just shy of 2c. Jonty
borat123 Did a kilo of Brasil Daterra Organic. Very even roast. A sample roast of this one was exceptional, when I bought a bag a month or so ago. Outside temps here now generally less than 40, so roasting is a bit more comfortable.
Gra Todays roast was 500g of Peru Ceja De Selva estate one of my all time favorites taken to 4:30 after F/C and cooled before S/C.. Really looking forward to this drop been a wile since I have have had this bean, Just grabed 5kg.... ;D Cheers Gra.
Koffee_Kosmo Gra wrote: Todays roast was 500g of Peru Ceja De Selva estate one of my all time favorites taken to 4:30 after F/C and cooled before S/C.. Really looking forward to this drop been a wile since I have have had this bean, Just grabed 5kg.... ;D Cheers Gra. I also got to say that it's one of my favorites as well Gra KK
