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What Coffee are you roasting this week

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  • Koffee_KosmoKoffee_Kosmo
    on 1430650698:
    that should be interesting KK
    Just started this 5 bean blend - and so far it's a chocolate bomb in my mouth mmmmmmm
    on 1430624080:
    Total green bean weight is 1 kg The blend consists of 300 grams of Tanzania South AA 100 grams of Ethiopian Djimma 200 grams of Sumatra Organic AA 200 grams of Brazil Durat Special 200 grams of Guatamala Antigua
    KK
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  • askthecoffeeguyaskthecoffeeguy
    came up  with a cracker of a blend this week: PNG Wahgi AA Mexico Pluma Organic, And Ethiopia Guji The Ethiopia Gugi content alone was enough to perfume the whole hose and as a blend only 3 days post roast its bloody delicious!
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  • Koffee_KosmoKoffee_Kosmo
    Roasting on the KKTO again I have altered slightly the blend from 5 beans to a 4 bean mix due to limited stocks Still blending for chocolate in a cup flavour Total green bean blend is 1 kg This blend ratio is 300 grams of Tanzania South AA 200 grams of Ethiopian Djimma 200 grams of Sumatra Organic AA 300 grams of Indian Plantation AA KK
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  • KevohereKevohere
    Sounds good KK.  :thumb: To my count though, that's your 3rd 1kg roast in just under a month. Are you getting a lot of visitors  ;D or are you just drinking a lot of tasty coffee?  :coffee2:  :coffee:
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  • Koffee_KosmoKoffee_Kosmo
    Just the wife and I Kev Drinking some nice tasting & amazing coffee KK
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  • bcsparkbcspark
    For me by Hot Top 400grm Kenya Gachami  by KKTO 625g Rawanda Buf Remira , 625g Indian Elephant Hills Peaberry and today for post to Sydney KKTO 3 roasts 625g each of 1 Ethiopia Harrar  2 Ethiopian Bifu Gesha  3 Columbia Santa Rita La Chaparral                                                                                                                                                                       
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  • bcsparkbcspark
    At it again , by KKHG 2  625grmroasts to 2nd crack  one-- Rawanda Buf Remira COE                                                                                                                                                                                                                                                              two-- El Salvador Finca El Carmen                  both bound to my ENT payment for services rendered
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  • Koffee_KosmoKoffee_Kosmo
    On a fine Autumn day and in Brisbane it's a perfect time for a roast, I am blending again - only this time with a 6 bean blend on the KKTO Total green weight is 1050 grams The blend is 150 grams of Ethiopian Djimma 150 grams of Sumatra Organic AA 150 grams of Brazil Durat Special 150 grams of Guatamala Antigua 150 grams of Indian Plantation AA 300 grams of Tanzania South AA Hope this blend turns out as well as the nice tasting last blends of 3 & 4 & 5 bean mixes KK
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  • KevohereKevohere
    Just roasted 500gms Yemen Mocca Matari. Followed up with 500gms Guatamalan Antuiga Acate. First time roast for the Guatamalan received last week, just to start of 2C. A few days will tell (if current browns last til then  :coffee2:)
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  • GeekKopiGeekKopi
    on 1433398416:
    Just roasted 500gms Yemen Mocca Matari. Followed up with 500gms Guatamalan Antuiga Acate. First time roast for the Guatamalan received last week, just to start of 2C. A few days will tell (if current browns last til then  :coffee2:)
    Hi Kev, reading all these roast posts makes me jealous with envy. I've been thinking about getting into roasting but one the Mrs won't allow me to put a Behmor on the coffee bar but I'm working on it....
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  • askthecoffeeguyaskthecoffeeguy
    Ive been getting some terrific results with my corretto setup - currently roasting PNG Organic Naturals - they come up with a very even roast which is great considering the bean size is quite varied Oh and they drink great too both as an espresso, and as a cold filter coffee! P
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  • KevohereKevohere
    on 1433401021:
    Oh and they drink great too both as an espresso, and as a cold filter coffee! P
    And isn't that the important bit :question: Interesting though, as I thought a cold filter would have to be a lighter roast than the norm for espresso. Doesn't matter, because the proof is in the cup/glass eh.  :thumb:
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  • Koffee_KosmoKoffee_Kosmo
    Another fine Autumn day in Brisbane and again it's a perfect time for a roast, I am blending again - only this time with a remixed 4 bean blend on the KKTO Total green weight is 1000 grams The blend is 300 grams of Ethiopian Djimma 100 grams of Sumatra Organic AA 300 grams of Indian Plantation AA 300 grams of Tanzania South AA Hope this blend is the chocolate in a cup I blend for KK
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  • KevohereKevohere
    Just roasted 500g Columbia Supremo, pulled just into 2C Followed up with 500g Peru Villa Rica, pulled just before @C due. Heavy shower on iron roof made it difficult to hear any early signs, so pulled it on time/colour. First pic: Columbia, 2nd Peru.
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  • borat123borat123
    Currently roasting some Yirg Konga Sedie, and Sidamo Sasaba.  The Konga is a balanced mix of sweet cherry with a little citrus, and an unbelievably creamy mouthfeel.  The Sasaba is cane sugar & date sweetness, with a looong fruity ripe melon aftertaste and plenty of acidity.  This one was Q graded at 90 and I can see why... :) One thing I've been noticing is how the acidity is so much more pronounced when brewed on the old lever vs current hi-tech (and very expensive) machines.  Not sure if it's solely related to differences in the temps or due to the actual machines themselves.
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  • GaryatGalaGaryatGala
    2.5kg each of colombian pilatilo, indian tiger mountain, png sigri peaberry and tanzanian aaa on the KKTO and coretto. Been extending drying phase to 7.00 minutes and has made a difference to the sweetness and body.
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  • LeroyCLeroyC
    As I'm still very new to this game I grabbed a kg each of a couple of basic standards. A Colombian and a Kenyan. The Colombian is a Supremo and the Kenyan is an AB I think. I roasted 120g each in my popper for blending with each other. I've also tried them on their own. The Colombian is good both on its own and in the blend, but there's not enough oomph to cut through milk so I'll need something else to blend in for milk coffees. The Kenyan is no good on its own, but adds a nice touch to the blend.
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  • Brett HBrett H
    Great work!  I'd reduce your batch size to 100g for a bit more even consistency.  Keep us posted mate!
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  • LeroyCLeroyC
    on 1446110037:
    Great work!  I'd reduce your batch size to 100g for a bit more even consistency.  Keep us posted mate!
    Yeah that's what I was thinking too. Will try that next time.
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  • LeroyCLeroyC
    So just for the hell of it I thought I'd go the other way and increase the batch size. I'd read that Breville poppers could handle up to 170g of certain beans as long as you use a can chimney. So I weighed out 165g of Colombian Supremo and added them until the almost stopped moving in the popper. I then stirred them for the first couple of minutes. I heard a couple of pops at about 2.5min, but FC didn't start for real until just after 3min and it went for a good 60-80sec. I then roasted well into SC and dumped the beans at about 6min10sec. After cooling the beans and tidying up a bit I followed the same procedure with some Kenyan AB and had similar results, but got to about 6min45sec before dumping the beans. Both batches look ok so I'll be interested to see how they taste. Both batches ended up being about 150g to start and 125g after roasting which equates to about a 16.5% loss. So I'm hopeful they'll be ok. The last lot of Colombian I did is too light for espresso, but isn't too bad through the Aeropress so I'll be able to use them fortunately. Anyway, here's tonight's results -
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  • Brett HBrett H
    They look superb!  Let us know how they taste!!
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  • LeroyCLeroyC
    on 1447064200:
    They look superb!  Let us know how they taste!!
    Yep, they tasted great. They took about 5 or 6 days to really come good and were best with milk, but the Colombian wasn't bad as a short black. The Kenyan was ok on its own but was better blended with the Colombian. I tried a few ratios and ran out before I really nailed a blend, but something like 2:1 Colombian:Kenyan seemed to work well. I roasted some more last night and I think I'm really getting the hang of it. 129g of Colombian gave me 108g post roast and 125g of Kenyan gave me 102g roasted. Roast times were virtually identical to last time. Colombian-
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  • LeroyCLeroyC
    Kenyan-
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  • Koffee_KosmoKoffee_Kosmo
    Recently I won some green beans on Instagram  :thumb: The beans are Cuba Cerrano from Green Bean Roasters So today I roasted my win in one 1 kg batch Taste test after a degas of about 5 to 7 days KK
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  • GaryatGalaGaryatGala
    Great roast KK. Your technique still same preheat, full heat til end of roast at second crack? What times til first crack?
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  • Koffee_KosmoKoffee_Kosmo
    on 1449029709:
    Great roast KK. Your technique still same preheat, full heat til end of roast at second crack? What times til first crack?
    For larger roasts like 1kg to 1.2 kg I preheat for a min 2 cycles of the TO @ 250 deg Add beans Roast at 250 deg all the way to finish On this roast -  first crack was 14 minutes - And cusp of second crack was @ 18.5 min and then cooled Photo tells the roast was roasted even and looking good KK
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  • GaryatGalaGaryatGala
    Thanks KK. I,ll try mine without the heat guard next time. Currently first crack is 20 min for 1 kg and 25-26 min til start second C.
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  • Koffee_KosmoKoffee_Kosmo
    on 1449033488:
    Thanks KK. I,ll try mine without the heat guard next time. Currently first crack is 20 min for 1 kg and 25-26 min til start second C.
    If the beans are harder the times can be longer to first crack Some high grown and dry grown African beans will take longer to first crack and some also rush to second crack quicker due to stored heat energy KK
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  • LacehimLacehim
    It's been a while since I roasted because I have been moving and I finally dusted the KKTO off last week.  I roasted 600gm Columbia and 600gm Tiger Mountain and they both turned out great. :)  No fires or anything.  I had no cooler because I dismantled my old tolley with built in fan, so grabbed a cardboard box and made one out of that.  Worked like a charm, and it brought back old Memories!  That was how KK and I made my first cooler years ago!  :laugh: Both roasts were roasted to just on the first few snaps of second crack, which is a bit darker than all these hipster roasts I've been buying.  It's amazing how much easier it is to control on the machine during pours when the roast is home roasted.  The grind doesn't need to be as fine, the is less blonding, and the pours just look better on the nakid etc.  Maybe it's just me, but I really notice the difference. I'm sure the $180 of green that I just ordered from Brendan will help me get into the swing of things anyway! :)
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  • Brett HBrett H
    Good stuff Lace!!  I roasted 1kg natural processed Brazilian.  I'm not a huge fan of Brazilians as a single origin but these are supurb.  They were sourced from DiBella of all places who had some interesting greens on hand.
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