What Coffee are you roasting this week

GaryatGala · April 2014

Right. We,re off to woolies.

Seeya Latte · April 2014

Chestnuts - I remember sitting down with my grandfather watching him roast them in a cast iron skillet / frypan with perforated (drilled) holes in the base roasted over BBQ Coals I too, use a skillet but I don't have an old fashioned open BBQ so I settle for the webber first but if I couldn't be bothered then I use the trusty gas BBQ I'm of Sicilian background and My wife comes from Northern Italy and she's used to boiling them and you squeeze them and it comes out like a paste....freaked me out the first time I saw it.

Ol Grumpy · April 2014

Aaaah Yes, very fond memories of my time in Harrietville, the little fuel stop town right on the base of Mt Hotham. Anyway, my local mate Greg knew a field up the back of the town dump where a dozen or so very burdensome Chestnut trees grew. Course, all the locals knew about it, but that didn't matter, there were always plenty to go round. Roasting? Just like everything else, threw em in the Furphy... (Cast Iron Camp Oven for the gen w, x, y, and z) gotta love the Ol Furphy. Actually I'm sure one of my boys 'discovered it' in our recent house move. "Hey Dad, What's this rusty Ol steel bucket used for?" "Hell son, that's me Furphy... You take good care'o that... It's a classic" It'll take me another ten years to find it again now... :sigh Hey KK... That's using your noggin... Well done! Yasu KK!

eggbert · April 2014

So after my last roast, KK and Galumay suggested I might want to try roasting a little further into 2nd crack as on my initial attempts on the Behmore I had been a little scared of fires, and had stopped the roast a bit too early. This time I waited until 2nd crack was well under way before hitting the cool button. i'm not sure if I haven't gone too far in the other direction. Constructive criticism is appreciated. Bean: Colombian Volcan Galeras Supremo Roaster: Behmore 1600 Profile: 1lb P2 B 1st crack around 12min, and 2nd crack well established when the roast was stopped at 17 mins exactly. Please excuse the late night flash photography on a smartphone.

Koffee_Kosmo · April 2014

That doesn't look to bad Eggbett :thumb: KK

Brett H · April 2014

on 1397215208:

So after my last roast, KK and Galumay suggested I might want to try roasting a little further into 2nd crack as on my initial attempts on the Behmore I had been a little scared of fires, and had stopped the roast a bit too early. This time I waited until 2nd crack was well under way before hitting the cool button. i'm not sure if I haven't gone too far in the other direction. Constructive criticism is appreciated. Bean: Colombian Volcan Galeras Supremo Roaster: Behmore 1600 Profile: 1lb P2 B 1st crack around 12min, and 2nd crack well established when the roast was stopped at 17 mins exactly. Please excuse the late night flash photography on a smartphone.

This is the same as the roast length that I would call my default. I've gone much lighter in the past but rarely darker. Looks spot on to me mate :thumb:

C-man · April 2014

IDK when I ran out of beans a while back I bought some dark roasted beans and could never get the burn taste out of the coffee no matter what I did.

eggbert · April 2014

on 1397257541:

This is the same as the roast length that I would call my default. I've gone much lighter in the past but rarely darker. Looks spot on to me mate :thumb:

Unfortunately they have developed a little bit of an oily sheen, and have a slight bitter twang to them. Drinkable with white stuff, but a little off putting as an espresso. A minute or so less on the behmor next time. I really should be keeping records of these roasts, but as I only have dribs and drabs of quite a few beans I'll probably wait until I have a decent amount of one so that I can get a better feel.

Brett H · April 2014

on 1397689300:

Unfortunately they have developed a little bit of an oily sheen, and have a slight bitter twang to them. Drinkable with white stuff, but a little off putting as an espresso. A minute or so less on the behmor next time. I really should be keeping records of these roasts, but as I only have dribs and drabs of quite a few beans I'll probably wait until I have a decent amount of one so that I can get a better feel.

What a shame. Good news is that there's always next time :coffee2:

C-man · April 2014

Always looked sus to me.

eggbert · April 2014

I've just roasted the same beans again. Same profile on the behmor bit totally different roast characteristics. This one started first crack around 9 minutes into first roast and I had to hit the cool button after just over 12. No idea why it behaved so differently and won't get to as that is the last of that bean. Looks better than the last roast so will hopefully taste better in the cup. I wish there was some way to cool the beans down quicker as you hear the 2nd crack snaps for a while after you have hit the button to cool them.

Lacehim · April 2014

Just roasted the last of my Wahanna (sp?) which was a nice 595gm batch, pulled a few minutes after 1st crack. It turned out well last time so hopefully just as good this time. Been a few weeks since I roasted... can't see my stash of beans from all the guff in the cupboard! lol.

C-man · April 2014

Michael Sorry I could not share any of the last batch from Jeff I have had a house full of coffee lovers over Easter Holidays. Peace C-

cosmic_couple22 · April 2014

Just stepped out of the roastery, I love that lingering smell of roasted coffee. 2.5kg Costa Rica Don Mayo Charged at 150 FC at 7:30 @ 160 Dropped at 12:47 @ 176 Despite what appears to be quite a hard tight bean the Don Mayo likes to suck in the heat, sure if I had a moisture meter it would have read quite low. 2.5kg Ethiopian Sidamo Guji Berta (like this as a coffee) Charged at 130 FC at 10:53 @ 169 Dropped at 14:52 @ 186 Played with the profile on this bean to see what else I could get out of it. Happy roasting Chester

Brett H · April 2014

Wow! The pics are inspirational. Thanks for sharing!!

eggbert · April 2014

I did a couple of batches of Peru ceja de selva today. Two because we had a power cut just after first crack had finished and the beans were very light in color. Will try them but not expecting great things as espresso. The 2nd batch came out much better looking even if I did do them on the p3 setting by mistake.

C-man · April 2014

on 1397982226:

Just stepped out of the roastery, I love that lingering smell of roasted coffee. 2.5kg Costa Rica Don Mayo Charged at 150 FC at 7:30 @ 160 Dropped at 12:47 @ 176 Despite what appears to be quite a hard tight bean the Don Mayo likes to suck in the heat, sure if I had a moisture meter it would have read quite low. 2.5kg Ethiopian Sidamo Guji Berta (like this as a coffee) Charged at 130 FC at 10:53 @ 169 Dropped at 14:52 @ 186 Played with the profile on this bean to see what else I could get out of it. Happy roasting Chester

Looks the goods is the Don Mayo a honey processed bean? I may have had that one before

Jonty · April 2014

Just munching into some Sumatran Wahana Estate beans I roasted on 6th April. Been a while between midori drinks

A bean that needs such a fine grind, it would be almost be turkey grind to get the shot time in the zone. Lovely bean and I must say of the 7kg I had, I think only 500g remains. I've just finished a 4 week stint on Panama Esmeralda from BG, the last of the 2kg lot I had. Later this week will be a bag of Rwanda Musasa, got a small stash of this left (<1.5kg).

Koffee_Kosmo · April 2014

Roasting today on the KKTO coffee roaster A 50/50% blend of 500 grams of Guatemala Finca Santa Clara 500 grams of Colombia Bachue - 18 screen I have a gut feeling that this blend will be very nice KK

eggbert · April 2014

on 1397993565:

I did a couple of batches of Peru ceja de selva today. Two because we had a power cut just after first crack had finished and the beans were very light in color. Will try them but not expecting great things as espresso.

I'm a little early using these beans but I've run out of everything else so as beggars can't be choosers I decided to use the underdone beans. In a latte it was surprisingly good. Good enough that I will give it a go as an espresso later.

askthecoffeeguy · April 2014

Im drinking an impromptu blend of Sumatra Sundra Henjo and Guatemala Atacal - pulled the roast just before second crack and its drinking really well 10 days post roast!

Koffee_Kosmo · May 2014

Today's roast on the KKTO is a favourite of mine Only have about 2 kg or less left

Anyway today's roast is 1000 grams of Colombia Bachue - 18 screen Supremo. Roasted to the cusp of second crack KK

cosmic_couple22 · May 2014

Quite a few kgs through the roaster today, playing with some blends and small variations in profile on the same beans to see the differing outcomes in the cup. Didn't take photos of everything before I blended, but heres a couple. Trifecta blend Attachment not found.Attachment not found.Attachment not found.

GaryatGala · May 2014

Looks like a good looking roast there Cosmic

galumay · May 2014

I picked up some Huehue from Brendan (Bean Green online), for my customer blend this month and I roasted some as an SO, its the Guatemala Huehuetenango Rio Azul Co-op Organic specifically and its come up quite nicely. Its got enough in the cup to enjoy as an espresso and it just manages to hold its own with milk.

C-man · May 2014

on 1399786754:

Quite a few kgs through the roaster today, playing with some blends and small variations in profile on the same beans to see the differing outcomes in the cup. Didn't take photos of everything before I blended, but heres a couple. Trifecta blend Attachment not found.Attachment not found.Attachment not found.

Koffee_Kosmo · May 2014

Today's roast on the KKTO is The same beans I roasted for Moons showdown 1 kg of Ethiopian Yergachefe organic Peaberry size Roasted to just past second crack KK

cosmic_couple22 · May 2014

Nice day in the roastery Yirgacheffe OCR Attachment not found.Attachment not found.Attachment not found.Attachment not found.

borat123 · May 2014

I found an old vac pack bag of green Sidamo from almost a year ago, so tried some profiling and a bit of a home cupping... After reading an article on 'stretching out the roast', I thought I'd see how things went trying to use a home roaster as a sample roaster. I was using a much smaller batch size of only 300gm, which needed a lot more attention than the usual 1kg in the KKTO which is just set and forget until first crack. The first roast was just to get a bit of a baseline so I let it run all the way through to 2C, at around 215deg. The ramp was kept to 15degs/min until approaching 1C.

Second one used the same ramp and was pulled at about where I'd normally do it for this bean, between 1C & 2C, at around 207deg.

Third was with a slow ramp (10degs/min), and pulled much earlier for a lighter roast at 203deg.

And the results... I've got a bit of a head cold so probably not the best time to be trying to cup coffee, but anyway the results were surprising in how good & bad the profiles were compared to each other. Roast one was pretty bad, although the colour of the beans were dark, it didn't look ridiculous or spotted with oil. The taste however was just like a morning cup of charbucks. Ashey, smokey, burnt and overall nothing good about it. Roast two, which is how I would usually have roasted this bean, was underwhelming. Drinkable, but flat, bland, perhaps muddied -as in no particular taste of any note stood out. Roast three, which I thought would have been too light, was actually the best of the lot. Clean, 'crisp', an immediate fruity sweetness on the front of your tongue, a bit like honeydew. The cupping taste was so good I think it would make a nice filter coffee. So the lesson learnt is I should be doing more cupping rather than just adjusting the roast based on taste from espresso. (And I have to get a box of cupping bowls - the mugs are a pain in arse to get the spoon in & out of...)

Koffee_Kosmo · May 2014

Very good Borat :thumb: That lighter roast that has a red tinge is close to my Greek / Turkish style roast level KK

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