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What Coffee are you roasting this week

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  • mycuppamycuppa
    Sulawesi coffees have been around and available for a long time. Quality has improved considerably over the last 3 - 4 years thanks to a determined effort by Tony Marsh and Jeff Nielson when they started major quality initiatives at origin in 2009 to educate farmers on improving their practices. Bukit Marante is perhaps the most well know of the Sulawesi. There are a few Toraja's out there but some are not technically genuine. Bukit Marante can be more complex and stronger than the majority offerings from their neighbors in Sumatra (Lintong and Mandheling). When it's on the money - there are few coffees that can match it - one of my all time fave's. $$ EXPENSIVE $$
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  • askthecoffeeguyaskthecoffeeguy
    Im back on the Zimbabwe Terranova from beangreen - and I cant get enough of this coffee 4 min preheat to 200C on the Gene Cafe, then 15min to first hint of second crack with max temp set to 230C Produces a lovely brick red crema with earthy / cinnamon aromas, which follow though on a rich and creamy palate!
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  • Brett HBrett H
    on 1395024153:
    Im back on the Zimbabwe Terranova from greenbean - and I cant get enough of this coffee 4 min preheat to 200C on the Gene Cafe, then 15min to first hint of second crack with max temp set to 230C Produces a lovely brick red crema with earthy / cinnamon aromas, which follow though on a rich and creamy palate!
    Right... That's it.... Ordering!!
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  • askthecoffeeguyaskthecoffeeguy
    on 1395045242:
    Right... That's it.... Ordering!!
    im drinking mine 3 days post roast and Ive nearly finished it - oh well, time for another roast!
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  • UNMUNM
    Funny, I never liked the terranova. Mind you mine was a clearance special a year or so back so probably different crop year and grading Maybe worth trying again. Right now I am just starting my second batch in a row of Guatemala finca Santa Clara. Loving this one right now, but having a few problems getting used to a pump machine again.
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  • Brett HBrett H
    on 1395106357:
    Funny, I never liked the terranova. Mind you mine was a clearance special a year or so back so probably different crop year and grading Maybe worth trying again. Right now I am just starting my second batch in a row of Guatemala finca Santa Clara. Loving this one right now, but having a few problems getting used to a pump machine again.
    I've just ordered some as I don't think I've ever tried it.  I'm loving the El Sal Argentina and that folks is an $8 special at the moment on BeanGreen.  I'm pretty sure I paid a lot more for it only a few months ago.  BUY BUY BUY!
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  • askthecoffeeguyaskthecoffeeguy
    on 1395106357:
    Funny, I never liked the terranova. Mind you mine was a clearance special a year or so back so probably different crop year and grading Maybe worth trying again. Right now I am just starting my second batch in a row of Guatemala finca Santa Clara. Loving this one right now, but having a few problems getting used to a pump machine again.
    my first batch I roasted too dark even though it was only the first snaps of second crack but it came up too ashy for my liking so ive progressively pulled back on the profile since then and Im on roast 4 or 5 now and the parameters seem to be much better - as does the taste in the cup!
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  • Koffee_KosmoKoffee_Kosmo
    Today's roast just completed on the KKTO. The weather is simply beautiful for roasting Today's roast 1 kg Costa. Rica SHB E.P. Bandola To a depth of just on the first snaps of second crack KK
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  • GaryatGalaGaryatGala
    Ahem..yesterday I roasted 1 kg of decaf for  the restaurant and their friend. Not for me. Honest...
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  • eggberteggbert
    Knew there was something else I meant to do this weekend. And I don't mean decaf.
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  • eggberteggbert
    I've just remedied the above and roasted 320g of Ugandan Kisoro AA which was kindly supplied to me by the previous Behmor owner. 1lb, P2 B setting. 12 mins to first crack 12:45 Rolling FC 13:45 Rolling FC stopped 2nd crack started at 17mins, and I hit the cool button straight away. Photo to follow once the roast cools.
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  • cosmic_couple22cosmic_couple22
    I like to know what everybody is roasting but I would also like to know more about what roast profile you used and how successful you think the end result was. Just in the  interest of knowledge sharing. I appreciate we are all using different equipment but still think it's a nice to know thing.            Kenyan Gethumbwini 1.9kg in 1.58 out, FC at 9:23 @ 164c dropped at 13:23 @ 186c. (silver streak with artisan) Really like this bean and pretty happy, can't wait to get it in the cup in 6 days, hmm 4 days, cup it tomorrow maybe  ;) maybe even a photo happy roasting Chester
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  • eggberteggbert
    kisoro.png hmm, thats darker than it looks IRL
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  • Brett HBrett H
    I love that Kenyan too!  Wonderful looking roast.  Congrats!
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  • eggberteggbert
    342g of Indonesian Bali "God Mountain" on 1lb P2 B on the Behmor. 1st crack started at bang on 12 mins and I stopped the roast at the star of 2nd crack. Ended up with final roast weight of 290g. Think it looks OK.Attachment not found.
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  • Koffee_KosmoKoffee_Kosmo
    Very nice & even roast Eggbett  :thumb: Keep up the good roasting KK
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  • GaryatGalaGaryatGala
    This week a 2 kg roast of 620gm Brazil Natural Pulped                                         620gm PNG Natural Highlands on the KKTO                                           620gm Antigua                                           620 gm Ethiopian Gambella on the coretto.
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  • askthecoffeeguyaskthecoffeeguy
    roasted  330g of nicaragua diamond in the gene cafe on sunday for 15.5 min with the temp setting capped at 230C, and a 4 minute preheat to 200C just bloody magnificent, can't get enough of the stuff! wish i had a bigger roaster - oh well... time for another roast! P
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  • cosmic_couple22cosmic_couple22
    You can come to my place and play on the silver streak Pat, Sunny Coast is just a little drive away  ^-^ Just put 2 roasts through the silver streak, love playing on my big toy  :coffee2: Etheopian Sidamo Guji Berta 2.5kg dropped in at 140 FC 9:36 @ 174 Dropped at 13:39 @ 186 2.1kg out Rwanda Inzovu 2.5kg dropped in at 140 FC 8:50 @ 172 Dropped at 13:42 @ 186 2.050 out The smells filing the roastery and outside are amazing. Happy roasting Chester
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  • Koffee_KosmoKoffee_Kosmo
    Today's roast on the KKTO is 900 grams of Colombia Bachue - 18 screen Supremo. Roasted to the cusp of second crack KK
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  • askthecoffeeguyaskthecoffeeguy
    on 1396320418:
    You can come to my place and play on the silver streak Pat, Sunny Coast is just a little drive away  ^-^ Just put 2 roasts through the silver streak, love playing on my big toy  :coffee2: Etheopian Sidamo Guji Berta 2.5kg dropped in at 140 FC 9:36 @ 174 Dropped at 13:39 @ 186 2.1kg out Rwanda Inzovu 2.5kg dropped in at 140 FC 8:50 @ 172 Dropped at 13:42 @ 186 2.050 out The smells filing the roastery and outside are amazing. Happy roasting Chester
    Considering that the outlaws are on the sunny coast, I just might take you up on that!
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  • C-manC-man
    on 1396320418:
    You can come to my place and play on the silver streak Pat, Sunny Coast is just a little drive away  ^-^ Just put 2 roasts through the silver streak, love playing on my big toy  :coffee2: Etheopian Sidamo Guji Berta 2.5kg dropped in at 140 FC 9:36 @ 174 Dropped at 13:39 @ 186 2.1kg out Rwanda Inzovu 2.5kg dropped in at 140 FC 8:50 @ 172 Dropped at 13:42 @ 186 2.050 out The smells filing the roastery and outside are amazing. Happy roasting Chester
    couple of favs
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  • Brett HBrett H
    Okay... New blend time:  Guatemalan Antigua 150 Yirgacheffe Gr2 150 El Salvador Finca Argentina 250 Roasted to the first snaps of 2nd and smelling lovely only 12 hours post.  Will let you know in a week.  I'm chasing chocolate with aromatics that will sit nicely in milk.  If it's good I'll call it the African Fiestas... If not you can call me loco!
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  • Koffee_KosmoKoffee_Kosmo
    Today's roast on the KKTO roaster is 1 kg of Sumatra Mandheling - Kuda Mas - organic naturals ( my last KG ) Roasted to the cusp of second crack KK
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  • Koffee_KosmoKoffee_Kosmo
    Had the opportunity to roast some Chestnuts on the KKTO roaster today Temp 215 deg C for 18 minutes I pulsed the agitation for a few seconds every minute Here are some photos Attachment not found.Attachment not found.Attachment not found.
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  • Brett HBrett H
    Great job.  Any residual coffee flavour in them?
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  • GaryatGalaGaryatGala
    My mother once, and only once put them in the oven without sliting em. She opened the oven door to inspect them and they promptly exploded, covering her hair with pieces of shells and a :o look. Will have to give them a whirl and taste the results. Reckon they go well with coffee. Have you tried them steamed/boiled as well KK?
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  • Koffee_KosmoKoffee_Kosmo
    on 1397018620:
    Great job.  Any residual coffee flavour in them?
    No residual coffee flavour at all
    on 1397019423:
    My mother once, and only once put them in the oven without sliting em. She opened the oven door to inspect them and they promptly exploded, covering her hair with pieces of shells and a :o look. Will have to give them a whirl and taste the results. Reckon they go well with coffee. Have you tried them steamed/boiled as well KK?
    In Europe we used to have them boiled and roasted and will do a boiled batch next time around So far they taste just as I remembered KK Edit - here is a how to roast chestnuts link - http://m.wikihow.com/Roast-Chestnuts
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  • Brett HBrett H
    Where did you get them KK?
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  • Koffee_KosmoKoffee_Kosmo
    on 1397031627:
    Where did you get them KK?
    Woolworths KK
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