What Coffee are you roasting this week

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:

bcspark

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

C-man

C-man wrote:

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

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

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

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 - [quote]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

KK that sounds amazing!

UNM

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

UNM wrote:

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

UNM wrote:

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

derrilex wrote:

Hipster :rofl: :rofl:

I resemble that remark :pan

derrilex

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

Kelsey

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

askthecoffeeguy

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 !

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