What Coffee are you roasting this week

C-man · February 2013

on 1359941896:

Last week roasted 800 grams each of the Colombian Volcan Galeres, Bolivian Green Mountain, Honduras Montana and Indian Monsoon Malabar in two hours using the KKTO. Post blended to 40%, 20%,20%, 20% respectively. The week before it was 800 grams each of the Brazilian Monte Allegro, Costa Rica La Pala, Colombian Volcan and Ethiopian Sidamo, again on the KKTO. Post blend percentages: 30/20/30/20. Took all those to just before second crack, never into. These amounts gives me 4x 500gm bags after each roast and whatever left over is for my own use.

from what I hear maybe you should roast the MM 2 weeks earlier than the rest?

Kelsey · February 2013

I tried an experimental Finca el carmen (400g) with Brazil Daterra Estate (200g). Unfortunately both very, very small beans that seemed to progress through to third crack faster than I would've thought! After a week it actually tasted ok, but the first impression was (in my wife's words) "It tastes like someone's dumped an ashtray into my cup!"

Brett H · February 2013

on 1360377039:

Some Africans that I just have to clear..... Who knows what they are, but will store for guests and visitors as I do not like them... The ones from last week, have just started to come into their own... YES, I know they are Africian's but have local Macadamia nut additive

How is the nut additive coffee? Did you do a standard batch to compare and contrast? Very interesting idea!!

Seeya Latte · February 2013

Kids wanted to do a couple of popper roasts 120g x 2 (yield 200g) If this proves any good then in the KKTO next time they go (not the kids) 50% Peru Fundo Santa Martha 30% Guatemalan Antigua Los Volcanes 20% Indonesian Sulawesi Toraja Kalosi 1C 5:00-7:00mins and 5:40-7:30 mins Pulled both at S2C +10 sec Both roasts 10:00 & 10:07mins each

Dry_bean. · February 2013

on 1360315160:

725 grams of Finca El Injerto Capadocia Caracol, in the Coretto, pulled it at the first snaps of SC, small bean, roasted very consistently, very easy to roast. Will be very interested to see how it comes up, paid over $30 kg for it, never paid this much for greens before and doubt I'll make a practice of it, just thought if I don't try I'll never know.

FWIW, tried it today, it certainly is different, good crema, lots of body, nice syrupy mouth feel. The taste is certainly unique/different, I'm trying to identify the flavours, not having much luck, will try again later. Would I buy it again? perhaps, it's certainly nice to try something a little different to run of the mill beans.

Koffee_Kosmo · February 2013

Earlier today before the rain started I did 2 blended roasts on the KKTO Blend one 350 grams of Wahana Naturals 350 grams of Ethiopian Limu Blend Two 350 grams of PNG Kimel 350 grams of Ethiopian Limu KK

Jonty · February 2013

I complete a roast on Thursday night: A blend that I have named the 'Merry Go Round' as a potential workable blend: Brazil Yellow Bourbon 153g Sumatran Kuda Mas 76g Ethiopian Guji OCR 76g Knocked off a couple of SO's today for a mate: Indian Monsoon Malabar 305g roast Sumatran Wahana Estate Naturals 305g roast - god this stuff smells great as a green! Both resting for 10days before I hand them over with a few other SO's - will inform him the MM needs another week at least as a minimum! All on the Behmor with a 1IbP2B setting.

Seeya Latte · February 2013

Hi Jonty Did a similar blend last week Brazil Daterra Sweet Collection 50% Ethiopian Sidamo Cuji 25% Sumatran Kuda Mas 25% I thought it worked well both as an ESP and MILK I want to go darker next time than the roast I did but was definitely pleased with its potential

WiredArabica · February 2013

Last week, one of my fav's: 350g Brazil Joao de Campos (350g) 210g Ethiopia Harrar, 140g Mt Raung Java -Each roasted on the Behmor on 1P3C to the start of 2C. Door cracked open at rolling 1C for duration of roast. Will post-blend these two roasts and will start using it for espresso in a couple of days at ~10days post. Also 450g Colombia Excelso on 1P2C to verge of 2C for cold process. Last night: 300g El Salvador San Emilio on 1P2B to just after 1C for Aeropress at work. First roast of this one. Tonight: 350g Nicaragua Monteverde Fair Trade Organic Specialty on 1P2C, taken to first snaps of 2C for espresso. Ended up just a smidge darker than I'd intended for a first roast but it'll play :coffee2:. My Yemen and Monsoon Malabar finally arrived this morning so will have a crack at those this weekend... They cost a blimin' fortune what with the international shipping so they'd better be good

Koffee_Kosmo · March 2013

Roasting on the KKTO as I enter the details on the furum 700gr Guatamala Antigua Acate This is the last KG of Guatemala I have on hand so only 300 gr left to use in future a blend KK

derrilex · March 2013

550 of Col Bachue Supremo 1st pic 550 of ITM 2nd pic

Koffee_Kosmo · March 2013

Yesterday morning I had to do a roast as constant visitors are drinking my coffee to quickly Complements like better than the shops , and don't need to add sugar are welcome So I had to roast more This time it's a blend of 350 gr Ethiopian Limu 350 gr of Guatemala Antigua Acate KK

C-man · March 2013

I roasted some Rawanda COE from bean green, Lachim and I tried them today 7 days post they were really bad, would not hold any crema, even his dose testing throwaway beans were better. hopefully it was a problem with my popper roast, anyway we did 600grs at Lachim's house yesterday I am hoping they will be better in about a week or so.

Kelsey · March 2013

In the home stretch of a back to back roast of 600g each of my CSI Blend "The Jussie", as it apparently needs to be known, and my first go around at the panama emerald. I'm hoping heavy rain will hold off long enough for it to finish.

bcspark · March 2013

Roasted a dark chocolate bomb of Viatnese Chaing Mai 650grm to 223 deg :coffee2:

bcspark · March 2013

:coffee:Getting old and senile. Chocolate bomb was Thailand Chiang Mai ,low acid mid body thick crematoriums and smooth

C-man · March 2013

on 1362638185:

I roasted some Rawanda COE from bean green, Lachim and I tried them today 7 days post they were really bad, would not hold any crema, even his dose testing throwaway beans were better. hopefully it was a problem with my popper roast, anyway we did 600grs at Lachim's house yesterday I am hoping they will be better in about a week or so.

My bad, and My apology to bean Green tried these beans again after fixing my machine, OUTSTANDING! very fruity COE beans, beautiful Barbary flavors according to my Euro wife with her sophisticated pallet. to me just fruity and delicious!

Koffee_Kosmo · March 2013

Just roasting a sample 1 kg bag to trial ? On the KKTO 600 grams of Zimbabwe AB FAQ This bean is clean and very small almost pea berry in size KK

Brett H · March 2013

A welcome return today of an old friend, The BH Blend. Some changes however from the original: 300g Tiger Mountain (thanks My Cuppa.. I love this!) 300g Flores Research Project (last I'll ever see of this due to not being a CS member) 200g Mexiqn Finca Cassandra 200g PNG Ondu (Thanks Neil from Ministry of grounds) Today's roast was now: 125g each of PNG Organic, Mexican Pluma Organic, Indonesian Sunday Hejo and 200g of Tiger Mountain. All four beans are from BeanGreen and once again their service and value is amongst the best I've ever received, for any product, anywhere!! The real bonus is that this tasted amazing straight out of the roaster.... Yeah, yeah, I know... But I couldn't wait and it was actually pretty good!! All this for an average price of $10/kg green. That's right $12.50/kg for coffee heaven.

Koffee_Kosmo · March 2013

Just had some beans delivered So a roast on the KKTO is in order 700 gr of El Salvadore Finca Alaska Roasted as a light up to the starting edge of second crack for this delicate bean for Lever espresso These are the notes that go with this bean -

This is one of the stand-out coffees in any roaster's stash. In 2007, this farm placed #8 in the El Salvador Cup of Excellence competition. It is owned by Ernesto Mendez, who also owns Finca La Ilusi

C-man · March 2013

KK that sounds amazing!

UNM · March 2013

El Salvador Finca Alaska. slow start, then a bit more heat. first crack at 13 min, pulled two min 30 sec later at first crack plus ten degrees C (basically end of rolling first crack).

C-man · March 2013

on 1364250188:

El Salvador Finca Alaska. slow start, then a bit more heat. first crack at 13 min, pulled two min 30 sec later at first crack plus ten degrees C (basically end of rolling first crack).

for what type of extraction?

derrilex · March 2013

on 1364250188:

El Salvador Finca Alaska. slow start, then a bit more heat. first crack at 13 min, pulled two min 30 sec later at first crack plus ten degrees C (basically end of rolling first crack).

Hipster :rofl: :rofl:

UNM · March 2013

on 1364289237:

Hipster :rofl: :rofl:

I resemble that remark :pan

derrilex · March 2013

Do you have a funky little beard and John Lennon glasses ? Maybe wear a beret ? :laugh:

Kelsey · March 2013

Roasting up some of the Finca Santa Clara as I type.

askthecoffeeguy · March 2013

Back to back roasts tonight: Ethiopia Gambella Sundried, Honduras COE Lt 15, and Indonesia Sunda Hejo! I ramped the COE but pulled it at 13.5 min at the first sign of second crack, and I temperate dropped the Sunda @ first crack and coasted for two minutes, before ramping and pulling the roast a minute later Still on the Gambella - ill let you know how it goes !

askthecoffeeguy · March 2013

on 1364297808:

Still on the Gambella - ill let you know how it goes !

Well the sundried was a complete and utter debacle! Some of it was hitting second crack while the rest of it was hitting first and I watched about 30 per cent of the beans turn to charcoal while the rest hadn't even come close to hitting second crack! Managed to fill the whole house with chaff and smoke (actually I'm working in the bungalow out the back which is officially man space by night and woman and kid space by day!) So apart from making a huge mess and nearly setting the roaster on fire - not much learned here except I think I'll steer clear of the sundried for awhile - very happy with the other two though!

Kelsey · March 2013

Santa Clara done - ridiculously easy one to roast. Smooth and even results with no fuss.

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