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What Coffee are you roasting this week

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Comments

  • Brett HBrett 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:
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  • greenmangreenman
    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!
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  • UNMUNM
    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?
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  • UNMUNM
    on 1299918013:
    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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  • JontyJonty
    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.
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  • Koffee_KosmoKoffee_Kosmo
    on 1346971491:
    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
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  • UNMUNM
    so basically: very TO specific No major chemical changes at 65 degrees.
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  • Koffee_KosmoKoffee_Kosmo
    on 1347060653:
    so basically: very TO specific No major chemical changes at 65 degrees.
    Yes that sums it up nicely KK
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  • Koffee_KosmoKoffee_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
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  • UNMUNM
    on 1347068429:
    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.
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  • Koffee_KosmoKoffee_Kosmo
    on 1347094232:
    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
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  • GraGra
    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....
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  • beanflyingbeanflying
    Bag end blend 450 Guono 550 Wahgi PNG beans. Also 500g of Rwandan COE from Ministry Grounds for Siphon.
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  • JontyJonty
    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
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  • borat123borat123
    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.
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  • GraGra
    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.
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  • Koffee_KosmoKoffee_Kosmo
    on 1347537293:
    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
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  • Brett HBrett H
    on 1347539177:
    I also got to say that it's one of my favorites as well Gra KK
    And you know what... I've never had it!  Yep, that's right... never had it.  Other than the Andy F's shop is there anywhere I can get this?  Not too worried if I can't but if everyone is raving I too want to dance like it's 1999!
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  • GaryatGalaGaryatGala
    Twas a huge day for roasting and what with the dreaded flu too. Everything hurts. :'( 2kg on the KKTO with equal parts Peru DS, Brazilian pulped naturals and Columbian volcanes. Also sample roasted 200 gm each of Gambella, Peru, Indian elephant hills and Mexican typica (ohh my fingers were throbbing after that, and i,m right handed too  ???) on the Coffee Tech FZ-RR700 Baby Roaster ( what name will they think of next...GSXRR 1000RR motorised with 4 cylinders??) Oh my head hurts.
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  • mycuppamycuppa
    on 1347602447:
    And you know what... I've never had it!  Yep, that's right... never had it.  Other than the Andy F's shop is there anywhere I can get this?  Not too worried if I can't but if everyone is raving I too want to dance like it's 1999!
    Brett, don't stress you are not missing out on anything extraordinary. I can think of many other coffees that would be on my bucket list.  Perhaps with this bean, it could be a case of urban legends growing legs. Most of the southern Americicans are very easy to roast and at the same time produce unbelievably consistent roast depth and color. For this very reason they are well regarded by those new to roasting and perhaps this helps fan the fire of intense affection, albeit infatuation. In general terms, Peru beans are quite mild and somewhat one dimensional in character being primarily used as blenders given the relatively high ratio of Organic - they provide an economic filler for certified coffees. Yes, they develop plenty of choc and reasonable body which for most people will completely satisfy their personal requirements. I have a few customers who own cafes who are lovely people from Peru. They tell me stories of proud Peruvian coffee farmers who like many at origin are very poor and take immense pride in their crop. For many years the Italian coffee buyers would swoop up vast quantities at low prices. Just like Mexico, they needed a way to secure improved pricing and Organic certified is one positive channel to help Peruvian coffee farmers. Another interesting stat about Peru is that a good percentage of the crop are farmed and processed by women.
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  • Koffee_KosmoKoffee_Kosmo
    I have roasted a variation to the last roast Drinking lots lately so have upped the green bean weight This is a Pre blend of 275 gr Ethiopian Gambala Naturals 400 gr Sumatra Kuda Mas ( Organic ) 275 gr Columbian Andes Santa Rita So total green bean weight is an 950 gr roast KK
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  • LacehimLacehim
    Today I roasted 300gm of Indonesian Sumatran Mandheling ' Kuda Mas', and pulled just on the 1st few snaps of SC.  I've been pulling my roasts slightly earlier after feedback from SS.  I think previously I was well into rolling SC.  :angel: at the end of last week I did an emergency roast and roasted 300gm El Salvador Finca El Carmen which I had to start using 2 days post roast.  I'm sticking to SO at moment, and continuing to sample beans roasted a little lighter as above. There's certainly a difference, and it's all part of the learning curve. :)
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  • derrilexderrilex
    Leave the bag open overnight with the kuda if you want to taste early. Ive found it to be a bit gnarly until 6 or 7 days when it develops some nice choc.
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  • JontyJonty
    I'll post while my roast is unattended  :pan A small 200g blend of bits.....  140g of Sumatran Blue Batak (that's all I had) along with 60g of  El Salvador Finca El Carmen...... Well better go and see if I've hit 1st C on the Behmor (1LbP3C).
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  • LacehimLacehim
    on 1348049461:
    A small 200g blend of bits.....  140g of Sumatran Blue Batak (that's all I had) along with 60g of  El Salvador Finca El Carmen......
    Let me know how that blend goes Jonty, I've got both beans from BG.  I've been enjoying the El Salvador beans quite a lot so far as a SO.
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  • borat123borat123
    Found I still had some dry process Yemeni 'lucky dip' left hiding in a bag in the laundry... Roasted up a kilo, cooled and tried it straight away.  Loads of body, thick and syrupy.  Very nice but this one will still need another 2 weeks or so to peak. Global village where this came from, doesn't open up again until November so the rest of the bag will have to last until then.
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  • Koffee_KosmoKoffee_Kosmo
    I roasted this afternoon a blend for the weekend As we have guests I decided on this blend Blend was 300 gr of Ethiopian Gambala Naturals 300 gr of Columbian Andes Santa Rita 050 gr of Monsooned Indian Robasta KK
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  • JontyJonty
    This arvo I've tried to reproduce the carousel blend by Reverence Specialty Coffee & Tea.  So I guessed the ratios and substituted a little  ;)  The blend and beans:  100g Costa Rican, 50g Tanzania Clouds of August and 50g Ethiopian Yirgacheffe
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  • Brett HBrett H
    That sounds great Jonty... Although I've not had the original.  Clean and fruity I'd imagine.  Let us know eh.  :thumb: I roasted equal parts (800g roast): Columbian Bachue PNG Kimmel Est Brazil Dattera Mexican Organic Had to crack this one 24hrs post and its really lovely already.  The smell was to die for!
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  • greenmangreenman
    300g Toraja Peaberry 300g Sidamo Guji OCR Natural 300g El Salvador Finca El Carmen all light roasts just after first crack shared some syphon brews yesterday with a gathering of fellow coffee tragics. The Guji received lots of accolades--berries, stone fruit, juicy, clean and sweet:):):)
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