What Coffee are you roasting this week

FreshCoffee2 · November 2012

Just roasted up a sample of Santo Domingo Barahona AAA (one A is never enough ;D ;D :D) A.

lemoo · November 2012

thats a nice sample roaster A :D

FreshCoffee2 · November 2012

Thanks. My little working lab setup. Very happy with and proud to have this. Small lots go out from the 5 kilo machine, full scale production from equipment not shown here but I was leaning on it to take the photo. The fancy 20 litre water tank over the cupping machine is disappearing as of this arvo....we've just finished installing a water connection to the bench.

Lacehim · November 2012

Wow, that's like the ultimate roasting cave there mate! Nice!

lemoo · November 2012

thats a sweet looking work area attilio wish I could find a roaster in perth that wouldn't mind showing me around a work area like that

FreshCoffee2 · November 2012

Appreciate the kind words. We're proud to take those who are interested into the area and show them around, and we sometimes do machine demos on the Junior Extra dual boiler that I use for espresso cupping. I think its a shame not to show people around, and you are not giving away any trade secrets in doing so. Its good for everyone and keeps the level of interest high. There's a nice bag of Colombian Peaberry there for a bit of interest next week. Cheers, A.

borat123 · November 2012

Today I roasted the last of my lucky dip Yemen. Went back to where I got if from last time but none in stock for a little while yet. Here's a pic of the 'shop' it came from:

Jonty · November 2012

With the sensational weather, beer in hand, bloke needs to roast

Taking delivery of Brendan's pickings from his recent Rwandan trip, we'll see how it fairs in the Behmor. I did a 300g roast on 1IbP2C, with 1c @ 9:30 left and pulled it at 6:00min (suspect on the verge of 2nd crack). So that gives it a roast time of 15min 30sec. I'll crack the bag in 7 days and work from there! Jonty http://www.beangreen.com.au/product-info.php?pid215.html

beanflying · November 2012

And depending on the % of beans I siphon off Jonty will also be getting some Guat and Honduran COE's too :D For me I am lining up the dart board but I think the last of my MTE Bin 478 for Brew methods is looking good.

borat123 · November 2012

Yesterday I picked up a sample of a few kilos from Colombo, Sri Lanka. No idea of exactly what it is, but I'll roast it up and we'll see how it goes. It was graded and screened on the spot while I waited! I've had no experience with coffee from here before, so it will be interesting to give it a try. Here's a pic of some green in natural light, and a batch roasting for local consumption.

Brett H · November 2012

on 1352204169:

Yesterday I picked up a sample of a few kilos from Colombo, Sri Lanka. No idea of exactly what it is, but I'll roast it up and we'll see how it goes. It was graded and screened on the spot while I waited! I've had no experience with coffee from here before, so it will be interesting to give it a try. Here's a pic of some green in natural light, and a batch roasting for local consumption.

What a charmed existence you live mate... No doubt earned with talent and a lot of hard work! Kudos! Those beans look superb... Forrest floor tannins and all that... :thumb:

Lacehim · November 2012

Borat, Where are you finding these places? It looks like fun anyway! I love the photos! It kinda blows my purchasing process (over the internet) way out the water. Happy roasting mate!

borat123 · November 2012

Forrest floor tannins - you should have seen the other beans I looked at before I found these.... You might call them the charcoal, rocks and floor sweepings blend! I'm lucky I get to travel with the job, so my employer helps contribute to my green bean hoarding

Wherever I end up I just get in a tuk tuk and get driven around to see what I can find. These guys will nearly always get you to where the coffee is (eventually).

FreshCoffee2 · November 2012

This morning, for a basic coffee appreciation session to be held this arvo, I roasted up the following: Costa Rica SHB New Guinea AA grade Bugisu AA grade and Indian Parchment AB Rob. This was to exemplify to the participants, the progression of the amount of body in each of the coffees, from lighter through to heavier. Cupping was by traditional method (not espresso). Some of the participants were therefore also exposed for the first time, to the methodology of traditional cupping. Fancy names of farms, plantations, origins etc were superfluous for the session, which was to educate the mind to the palate. Roasting was in our professional sample roasting machine which I have nicknamed, "Il Tostino"...... ....and operated...by me

Kelsey · November 2012

Doing two back to back roasts now: My go-to blend that works in milk and is great as espresso: 280g columbian bauche supreme 220g Kuda Mas 100g monsoonal Malabar. A new experiment: 300g Finca El Carmen 200g Ethiopian Yirg 100g png washed robusta

Kelsey · November 2012

Bloody hell I must be out of my gourd. Forget this parenting thing, it ruins your brain. That 'new experiment' in the previous post. I just looked in the home roasting sub forum and found I've apparently roasted this before. Who knew? Anyway, one day post-roast and poured the absolute best looking doppio ristretto I've ever seen. 30 secs, 30mls, perfect viscous goopy start with an explosion of crema in the last five seconds. Tasted great too, even today.

LaSanMarcoMelb · November 2012

Just roasted my first COE, an El Salvadore La Cumbre and a Tanzanian Blackburn Estate. Both just pre 2nd crack. I now have 7 lots of green beans to choose from, I can't help but keep buying

lemoo · November 2012

keeping a stash of greens is always a good idea :D

galumay · November 2012

I roasted some of my blend, this week it was Bazil Daterra, Guatemala Huehue, Rwanda Inzovu and Sulawesi Kuda mas. I also roasted the Rwanda & Sulawesi as SO's.

Brett H · November 2012

Where did you get the Hue Hue from Gal?

galumay · November 2012

I think i got 5kg from CS's before Andy booted me this time!

beanflying · November 2012

Still have some weeweepoopoo to roast so maybe next weeks project to roast some and keep the stash reducing. Todays were a couple of roasts for Jonty of some rubbish Honduran and Guatemalan COE coffees. Topped of with my last kg of Jiwaka Peaberry.

Jonty · November 2012

on 1352440978:

I think i got 5kg from CS's before Andy booted me this time!

Maybe you will be granted access again as business is business And if your willing to spend coin, I imagine he would be willing to sell to you!

UNM · November 2012

on 1352451601:

Maybe you will be granted access again as business is business And if your willing to spend coin, I imagine he would be willing to sell to you!

Quite an imagination you have there Jonty. :rofl:

ericshum · November 2012

I'm struggling the produce the same result for the blend that I find really nice. I am using the same ratio's: - 50% Guatemala (Alliance beans) - 25% PNG (probably Alliance as well) - 25% Peru CdS For the blend that I really like, both the Guatemala and the PNG has been taken to some 5-10 seconds after crack. I didn't roast up to that level last week as they start to oil by the first week. The cup that I've got from that blend was well rounded, medium bodied and I probably could even taste some chocolate notes and the balance of acidity was just right. Didn't get that from last week's roast as we've decided to avoid second crack. Any ideas on whether I should roast it past second crack again? Is the oil-ing of beans a real concern? Somewhat in a dilemma now on what I want to do this week.

ericshum · November 2012

Forgot to mention, roast times for those 2 different batches are here: http://www.bestcafes.com.au/forum/roasting-how-to-do-it/el-salvador-brazil-guatemala-png/msg33969/#msg33969

mycuppa · November 2012

on 1352502387:

I'm struggling the produce the same result for the blend that I find really nice. I am using the same ratio's: - 50% Guatemala (Alliance beans) - 25% PNG (probably Alliance as well) - 25% Peru CdS For the blend that I really like, both the Guatemala and the PNG has been taken to some 5-10 seconds after crack. I didn't roast up to that level last week as they start to oil by the first week. The cup that I've got from that blend was well rounded, medium bodied and I probably could even taste some chocolate notes and the balance of acidity was just right. Didn't get that from last week's roast as we've decided to avoid second crack. Any ideas on whether I should roast it past second crack again? Is the oil-ing of beans a real concern? Somewhat in a dilemma now on what I want to do this week.

Eric. The crack, whether it is first, second, etc. is just an indicator only - a reference point or marker, but in reality it will not mean that much as there are typically, say 12 - 17 minutes involved in a batch and the entire period needs to be considered as a whole, a.k.a. the profile. I know you are seeking advice and recommendations, but the reality is you will need to roast plenty more batches, keep detailed notes and it's critically important to review and evaluate the variables and parameters used against the results and outcome in the cup - and how this changes throughout the days/weeks following a batch. There is no silver bullet, iron-clad, definitive answer to your question as others will be roasting on apparatus that whilst might be of similar design, type or method, will most likely be actually quite different. The roasting device and how it is operated (including external cooling) will affect the cup more so that the beans used in your current early stages of roasting practice. The only thing different beans will offer you is how they are responding (or tolerating) your roast technique (or profile) and that is assuming a VERY important factor - you can repeat each roast perfectly in terms of temp and time. Oil is the essence of coffee flavor. You can google up plenty of comments about whether oil on the surface of a bean is a good or bad thing and of course it really depends upon the intention of the roast - how it is to be extracted or brewed. Roasters (and I'm referring to commercial) have varying opinions on when oil should start to appear on the surface of a roasted bean - if at all. Roasting, like golf, is an acquired skill developed by practice and being able to learn, adapt and evolve. Roast more coffee, focus on consistency, note everything you do differently and mark it as either a positive or negative improvement, feed it back into your loop so that you can understand why your roaster and technique produce the cup you taste. It sounds like a daunting effort (but it's essentially about elapsed time and PATIENCE), however, once you have this understanding things will fall into place quite easily and you can start to exploit the diversity of bean selection and blending. Put aside the blending for the moment. Grab an easy (or very accommodating bean) like the Peru or a Colombian, PNG or Brazil and focus on being able to roast this bean consistently (at least 5 times in a row successfully) as a SO to your desired taste and then start to introduce a degree of controlled variation on roasting the same bean (e.g. roast depth) to see how your roasting profile affects the cup. Then try blending.

Koffee_Kosmo · November 2012

Roasting as I post on the KKTO A three bean pre roast blend of 300 gr of Costa Rica SHB E.P. Bandola 300 gr of Sumatra Kuda Mas 320 gr of Ethiopian Limu It's a very wet day in Brisbane so I hope the 100% humidity won't have a detrimental affect KK

Lacehim · November 2012

Yesterday I roasted 300gm of Kesley's "Finca El Carmen + Yirg = Win" blend which I really liked when I was trying to get to grips with my Achilles. I'm just wondering how it will go now!

Roasted to 2C at and pulled at 14mins. My KKTO was well warmed! The I roasted an "bottom of the bag mix". I cleared out my two boxes of beans, and put them in one big box, and in the process found a heap of leftovers. So I roasted 180gm Java (CS bean), 180gm Brazil Sweet Naturals, 80gm MM chucked in for fun, and topped up with PNG peaberry to 600gm green. Back to back roasting so this was one rather quick too, but 4mins between 1c and 2c, so hopefully it'll work out in the cup.

derrilex · November 2012

In a quest to avoid drinking 3 day old beans due to a lack of planning on my part, I roasted a lot tonight to get some age on them. The first is 700 of Bachue supremo and the second is 700 of COE goodness. Hybrid kickin' ass

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