What Coffee are you roasting this week

askthecoffeeguy

Lwowiak wrote:

On the weekend: 750g of each: Ethiopian Yirg Aricha Guatemala Gourmet Punda Natural. Indonesia Sumatra Wahana Onan Ganjang Costa Rica Tirra Estate Red Honey Brazil Sitio Brazil Yellow Bourbon x 2 India Kelagur Heights Sundried Honey Colombia Red Bourbon Honey Las Margaritas All excellent as single origins. Secret Blending Business to occur this Saturday.

wow - that's an impressive line up - is that just for personal consumption? p

Lwowiak

More than half for personal consumption. 4 hard core coffee drinkers in our household. Rest is gifted (or bartered) to friends and family.

Simon

Realised I had some Kenya AA beans leftover that I'd bought about two years ago, so thought I'd finish those off, roasted them up this morning. Was only 245g left, Behmor setting 1lb P2A, FC at 9:20, rolling at 9:45, end of FC 11:15, pulled at 12:45, moisture loss of 15.71%. Fair few beans looked a little mottled after the roast.. but will see how they turned up!

askthecoffeeguy

hey Simon I've got 5kg of similar green beans - Kenya AAA bold - I've been pushing them a bit harder in my roast profile on the behmor i tend to ramp to first crack then temperature drop at end of FC and coast for 2 mins before applying heat once again and pulling the roast at the first snips of second crack i don't seem to get enough colour on the beans for my liking otherwise and im loving them as SO espresso and in my cold brew coffee at the moment - sold a truck load of cold brew at the markets last weekend - so can't be doing too badly ! best pat

Simon

Ah awesome, thanks Pat! Yeah a stunning bean hey... I've only got the old school auto Behmor without manual controls so can't alter those parameters. I still really don't understand all the different manual controls anyway (as in the reason why to ramp up fast, coast a bit then drop heat/apply more heat etc etc), don't understand the reasoning behind all the approaches hence my hesitation in getting the manual control panel to install, but that's great it gets a good brew out of it for ya! Can't wait to try this one again, has been awhile...

askthecoffeeguy

yeah it's an awesome bean alright been through 1kg just in the last two weeks alone !

Simon

Haha nice! It's weird, I keep seeing it written around that beans like Kenyans can be taken much darker than others, but surely that would mute alot of the amazing acidity and fruity characteristics of the bean?

Koffee_Kosmo

Another roast on this sunny Brisbane morning A 3 bean blend 400 Grams of Mistery Beans 300 Grams of Tanzania South AA 300 Grams of Sumatra Wahana KK

DrD

From a long time admirer of this forum and highly infrequent poster ... my efforts yesterday - 280 g each of Peru Ceja de Selva and Ethiopia Limmu on the Behmor. Both taken just to start of 2C. Roasted the Peru last week and while nice as a latte, thought it would be better with some Ethiopian added. Will mix the two and see how it goes.

Lwowiak

This morning: Some more Costa Rica Tirra Estate Red Honey Process Caturra. This bean is so easy to roast, and responds well to different profiles. A family favourite as a SO espresso, or in a blend. Panama Maunier Estate Natural process. Burundi CAFEX. I only have a tiny amount left and have been saving it. Exceptional coffee.

Koffee_Kosmo

I am roasting while I post Watching is so relaxing A KKTO roast - an exotic 4 bean blend of 1 kg green 300 Grams of El Salvador- Cosecha Finca A 300 Grams of Ethiopia Harrar Natural Grade 1 300 Grams of Brazil Detera Bruzzi 100 Grams of Sumatra Wahana Onan Ganjang I will be waiting to try this blend out when it's ready after a degas KK

LeroyC

The last of my Colombian ASPROTimana.

Koffee_Kosmo

A windy Brisbane day today But I had to put a roast on Today's blend is A KKTO roast - an exotic 4 bean blend of 1 kg green and a slight variant to the last roast 300 Grams of El Salvador- Cosecha Finca A 200 Grams of Ethiopia Harrar Natural Grade 1 ( last lot of this bean ) 300 Grams of Brazil Detera Bruzzi 200 Grams of Sumatra Wahana Onan Ganjang Can't wait to try this blend out when it's ready after a degas as the last blend was impressive KK

Marcmazery

Today I roasted 2kg of El Salvador beans. (A little for me, a lot for a customer) Super stoked at the smooth texture .. Fully recommend if you get a chance.

askthecoffeeguy

Marcmazery wrote:

Today I roasted 2kg of El Salvador beans. (A little for me, a lot for a customer) Super stoked at the smooth texture .. Fully recommend if you get a chance.

sounds good mate - what are you roasting on? I just finished a coffee catering job where I supplied my own blend of el salvador / kenya / png - it was delicious and it went down a treat! best, Pat

Marcmazery

This week I am blending a Brazilian single origin (30%) with Papua New Guinea.. I love the nutty flavour of png but spiced with a bit of acidity with Brazil... Mmm mm mm Shout if you want a bag..

Koffee_Kosmo

Today’s roast is a is a larger KKTO batch A unique blend of mostly expensive beans 450 Grams of Kenya Karimi Kirinyaga AB 300 Grams of Tanzania South AA 300 Grams of Sumatra Wahana 150 Grams of El Salvador Cosecha Fine AA Total weight 1200 Grams or 1.2 KG I want a chocolate bomb blend and hope this will deliver The way I roast these larger batches is Preroast to equalise all beans for about 5 min at 125 to 150 deg C And start the roast proper at zero time when the preroast is complete KK

Simon

Koffee Kosmo wrote:

Today’s roast is a is a larger KKTO batch A unique blend of mostly expensive beans 450 Grams of Kenya Karimi Kirinyaga AB 300 Grams of Tanzania South AA 300 Grams of Sumatra Wahana 150 Grams of El Salvador Cosecha Fine AA Total weight 1200 Grams or 1.2 KG I want a chocolate bomb blend and hope this will deliver The way I roast these larger batches is Preroast to equalise all beans for about 5 min at 125 to 150 deg C And start the roast proper at zero time when the preroast is complete KK

Yum... you'll have to let us know how it goes, sounds awesome. I haven't delved into blending yet, but it would be fun experimenting like that. Felt like some good oooool India Elephant Hills AA! 300g in (3 separate batches), Behmor setting 1lb P2A FC and rolling FC -11/11:25 -11:15/11:40 -12:30/13 (Am assuming a lengthening because of the ambient temperature dropping, was later in the afternoon..) End of FC: -12:50 -13 -14:20 End of roast: -15:20 -15:30 -16:50 (Stopped about 2:30 after end FC, or 1m before predicted start of SC) Moisture loss: -16.33% -16% -15.5% Funny that the shorter roasts had the most moisture loss and viceversa hey! Wonder if I know in advance that the ambient temp is gonna drop whether it's worth taking the latter roasts a little further before dropping.. (usually previously they get faster roast after roast even after a fair cooling period) I've mixed them all together in a big batch anyways ;D

Simon

Roasted up a little Yirg Natural for filter the other night, gonna V60 it tomorrow, super excited 😉

Brett_H

I'm thinking that must smell as good as it looks. It should be a treat in the V60!!

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