What Coffee are you roasting this week

Koffee_Kosmo · July 2013

Roasting on the KKTO as I surf the net 700 grams of Guatemala Finca Santa Clara - Bourbon Very chaffy bean Attachment not found.

shape_shifter · July 2013

Disaster after disaster would describe all my roasts in the last month or so. After advice that I clean my roaster, it seriously didn't look dirty but cleaning it proved otherwise, and going back to my original roasting program I produced the following. El Sal/Guat/Braz 300g 1 P4 B 1C 17:10 2C 19:10 hit cool The blend actually smells of chocolate again

excuse the photo, mobile shot [attachimg=1]

derrilex · July 2013

Looks good to me Nic :thumb:

Brett H · July 2013

Lookin' great Nic!

shape_shifter · July 2013

Thanks D and Brett :thumb: One day Brett I'll get the right blend that I can send to you, lost count of the amount you've sent to me with my jewellery

Koffee_Kosmo · July 2013

Roasting 2 batches today on the KKTO 1) - 600 grams of PNG Kimel Estate X 2) - A blend of 400 gram PNG Kimel Eatate X and 300 grams of Ethiopian Limu KK

C-man · July 2013

I have been too busy to roast ordering from "my cuppa" instead enjoying his service!

bcspark · July 2013

I am calling on fellow Cremas to give me some advice on roasted beans . The reports I am receiving indicate that good SO beans are at their best when roasted ,bagged and sealed in valved bags drink best at 14 or plus days later.Would this be correct or is it how the bean is roasted.Two of the beans are Buff Remera and Gallardo Geisha .

Koffee_Kosmo · July 2013

Sorry BSpark Haven't roasted those beans What country were they grown ?

bcspark · July 2013

KK The Geisha is Panamanian and the Buf Remera a COE 2012 lot 9 from Rawanda. bcspark

derrilex · July 2013

600gm of Hons Minas

UNM · July 2013

80/20 blend of pedra redonda/attikan estate a few days ago. Bad as siphon, excellent espresso. Roasting more today or tomorrow, will go 75/25 next time and rolling second.

C-man · July 2013

on 1373929076:

I am calling on fellow Cremas to give me some advice on roasted beans . The reports I am receiving indicate that good SO beans are at their best when roasted ,bagged and sealed in valved bags drink best at 14 or plus days later.Would this be correct or is it how the bean is roasted.Two of the beans are Buff Remera and Gallardo Geisha .

I would try them at 5-7 days first just in case they are ready.

Koffee_Kosmo · July 2013

on 1373930625:

KK The Geisha is Panamanian and the Buf Remera a COE 2012 lot 9 from Rawanda. bcspark

I have observed that most beans from Souths Ameica start to release the flavour sweet spot @ 5 days to 9 days Africans will take a little longer in the 7 to 12 days range But we all have deferent taste preferences so its all subjective KK

bcspark · July 2013

Thank you C Man and KK for your expert advice .I will test my current roasts with your valued comments in mind. bcspark

UNM · July 2013

A lot of commercial roasts taste good three to four weeks after roasting

bcspark · July 2013

Thanks UNM for your input. With some of my SO my Son is verifying what you have said. Must be doing commercial roasts??????

Koffee_Kosmo · July 2013

on 1374042877:

Thanks UNM for your input. With some of my SO my Son is verifying what you have said. Must be doing commercial roasts??????

Not hard to do commercial type roasts on your roaster :thumb:

mycuppa · July 2013

on 1373929076:

I am calling on fellow Cremas to give me some advice on roasted beans . The reports I am receiving indicate that good SO beans are at their best when roasted ,bagged and sealed in valved bags drink best at 14 or plus days later.Would this be correct or is it how the bean is roasted.Two of the beans are Buff Remera and Gallardo Geisha .

My advice is to not take anyone's comments too seriously as it really is not going to apply to your personal situation. The only way you know is to evaluate on a daily basis using controlled (as best as possible) methods. Regardless of origin or specific bean, the factors that primarily influence the peak usage window, or best usage window for any particular bean are the way in which it was roasted (the profile), how and when it was packed (stored) in the roasted state, then it comes down to the processing method of how the farmer prepared the bean, then it is the age (or stability) of the raw coffee at the moment before you roasted it. I have owned many roasting platforms and currently deploy 2 separate types - the same bean roasted using similar profiles on the different roasters yield different peak and before before periods. Why ? because the roasting platform uses different thermal transfer methods. It has little to do with the individual bean and more about how it was treated and stored.

Brett H · July 2013

Brilliant post Jeff! Why was it then that the Baby Roaster when it was being taked up elsewhere boasted no resting time as one of the touted benifits? Is it like saying 'you can eat a rack of lamb right out of the oven without resting it and it will taste all lamby and good'?

mycuppa · July 2013

To be totally honest Brett, I never managed to get my mind around the science of how that roast platform was able to achieve immediate degas, particularly with limited airflow. I have not had the opportunity to validate this concept and the engineer inside me has a natural sceptical view until proven, however I think Mark is 100% straight and honest, so I would not doubt or challenge the claim. What I do believe is this............ Higher proportion of conduction roasting produces coffee that is ready early and does not last as long as coffee roasted with more (or total) convection. You are basically breaking it down to whether you are cooking from the outside in or the inside out. Wet hulled Indios can take 10 to 14 days to stabilize and they run for a very long time before dying. Some dry or natural processed coffees can also need a similar period. New crops can sometimes take a while to stabilize.

C-man · July 2013

we are so lucky to have Jeff here with all his knowledge and years of experience.

Lwowiak · July 2013

on 1374061046:

Why was it then that the Baby Roaster when it was being taked up elsewhere boasted no resting time as one of the touted benifits? Is it like saying 'you can eat a rack of lamb right out of the oven without resting it and it will taste all lamby and good'?

Brett, I bought one of Mark's (CRA) first baby roasters; and have enjoyed a lot of roasting with it. Unlike certain resellers, Mark has always been honest, helpful and straightforward with this product. I do not read any of his online contributions as boasting, but interpret them as helpful instructions and explanations. He is very passionate about roasting. It is a great little roaster, and apparently a newer improved model will be available later this year. There are many advantages (and corresponding disadvantages) to this roaster, but this sot of discussion should be in another topic. As Jeff stated, there are many variables as to when coffee roasted on this or any roaster, is "ready" for drinking. I can do a roast and enjoy the coffee that same day. However, the bean does develop as it ages, and I find some sort of rest period beneficial. I do not believe the coffee roasted on the baby roaster, peaks earlier and deteriorates quicker. The roasting profile and the bean etc, etc play an important role in this. I find that the same bean roasted differently, is ready at different times. I enjoy the spice of variety, and cannot be bothered being over analytical, due to time constraints. One thing for sure, what applies to the baby roaster does not always apply to other roasters (and vice versa). The trick is to learn how to roast on your chosen toy, understand its limits, and then apply different techniques. If anyone is skeptical of the results that are achievable on the baby roaster, buy one and taste the results for yourself. As to when a coffee peaks, speak to your roaster!

Brett H · July 2013

Thanks guys! Great posts and lots of good information to mull over. I've never even seen a Baby Roaster but naturally as a slacko home roaster who often runs short of beans I've considered buying one. The shorter rest time Is a very attractive prospect as a feature! To stay on topic yesterday I roasted 800g of the BH Blend and it tasted good e en as early today as a plunger coffee at work.

GaryatGala · July 2013

The Baby Roaster's principle is based on conduction and not convection. Hence will, as mentioned above roast a bean that can be drunk sooner than others. I would still recommend one or two days rest. I have roasted robusta on the baby at the same time as roasting arabicas on the KKTO and coretto. The cool thing is robusta is not required in big amounts for a blend so the baby roaster is perfect. Robusta naturally needs more time to rest than arabicas, so the conduction roasting brings the degassing or all the beans into alignment. On topic.. Last Saturday roasted 625 grams each of Bean Green's Brazilian Monte Allegro Costa Rica Lapala PNG Kimel Ethiopian Mormora Naturals 3 Costa Rica and the Ethiopians on the coretto to retain acidity PNG and the Brazilian on the KKTO,s slower profile for the chocolates and body.

Lwowiak · July 2013

on 1374127784:

a slacko home roaster who often runs short of beans

I too am guilty of this. Roasted: Haiti Grand Cru [slow and steady to first crack] Tipped at the onset of second crack. Yemen Sanani [higher heat and bit more rapidly to first crack then above]. tipped at about 15-20 seconds into second crack.

Brett H · July 2013

on 1374132900:

The Baby Roaster's principle is based on conduction and not convection. Hence will, as mentioned above roast a bean that can be drunk sooner than others. I would still recommend one or two days rest. I have roasted robusta on the baby at the same time as roasting arabicas on the KKTO and coretto. The cool thing is robusta is not required in big amounts for a blend so the baby roaster is perfect. Robusta naturally needs more time to rest than arabicas, so the conduction roasting brings the degassing or all the beans into alignment. On topic.. Last Saturday roasted 625 grams each of Bean Green's Brazilian Monte Allegro Costa Rica Lapala PNG Kimel Ethiopian Mormora Naturals 3 Costa Rica and the Ethiopians on the coretto to retain acidity PNG and the Brazilian on the KKTO,s slower profile for the chocolates and body.

Hmmm.... Me thinks you and DX would be great friends! Thanks for a very informative post. :thumb:

Koffee_Kosmo · July 2013

Today's roast on the KKTO is A blend on African and South American 600 grams of Rwanda Musasa 150 grams of Brazil Pedra Redonda KK

bcspark · July 2013

on 1374058835:

My advice is to not take anyone's comments too seriously as it really is not going to apply to your personal situation. The only way you know is to evaluate on a daily basis using controlled (as best as possible) methods. Regardless of origin or specific bean, the factors that primarily influence the peak usage window, or best usage window for any particular bean are the way in which it was roasted (the profile), how and when it was packed (stored) in the roasted state, then it comes down to the processing method of how the farmer prepared the bean, then it is the age (or stability) of the raw coffee at the moment before you roasted it. I have owned many roasting platforms and currently deploy 2 separate types - the same bean roasted using similar profiles on the different roasters yield different peak and before before periods. Why ? because the roasting platform uses different thermal transfer methods. It has little to do with the individual bean and more about how it was treated and stored. I have taken on pboard all advice thankfully. Roasted 600g Ethiopian Guji to226d oo 13/7 and have been drinking this for the last 6days. All espressos up till today were acidic. Today out of the Strega came a heavy dark beautiful cup , 13days post roast . Even though the roast was CS 8-9 the beans are now exhibiting a light shiny lustre . So I have been drinking my beans beforehand they have fully matured. Thanks to Cremas

RichardM · July 2013

Still haven't got this blend right, but here goes: 240g Uganda Mt Elgon 180g Mexican Pluma Organic 60g Indian Kaapi Royale Robusta 120g Ethiopian Harrar Longberry 'Impala' Naturals

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