What Coffee are you roasting this week

WotB

Green Cauldron Late Harvest Naturals - Nice and light. As pourover, drinkable fruit cake.

coffeehorse

Just roasted: Honduras Finca El Filo (CoE #7?) Roasting the Costa Rica La Candelilla Geisha next - hoping not to stuff it up!

UNM

Don't know what I am roasting this week. I now have enough roasted for a while, so can pause and consider. If some helpful person looked at<a href=http://www.bestcafes.com.au/forum/green-beans/my-stash-did-a-rough-audit/msg36264/#msg36264> my current bean stash </a> and recommended what I should roast next (for siphon) that would be appreciated.

Koffee_Kosmo

Last week I did a roast at my place with Crema member Derrilex 600 gr of what he called COE Shite Today I roasted 600 gr of Columbia Andes Santa Rita Both roasts on the KKTO KK

Dry_bean

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. 🙂

C-man

GaryatGala wrote:

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

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

Anger Management wrote:

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

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

Dry bean. wrote:

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

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

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

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

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

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

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

Koffee_Kosmo

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

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

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

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

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