What Coffee are you roasting this week

Lwowiak · August 2017

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 · September 2017

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 · September 2017

The last of my Colombian ASPROTimana.

Koffee_Kosmo · September 2017

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 · September 2017

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 · September 2017

on 1505850204:

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 · September 2017

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 · September 2017

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 · September 2017

on 1506387288:

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 · October 2017

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

Brett H · October 2017

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

Simon · October 2017

Haha it truly does smell incredible! Although it think the accidental flash added to its radiant looks! ;D Still working it out in the V60, but yeah has been soooo long since I've done a filter roast.. so excited bout that!

Koffee_Kosmo · October 2017

Anither KKTO roast session Nice morning for a roast 300 Grams of Kenya Karimi Kirinyaga AB 300 Grams of Unlabelled greens 100 Grams of Sumatra Wahana 300 Grams of El Salvador Cosecha Fine A KK

Simon · October 2017

Currently roasting up some PNG Mt Ambra A (washed), it's been a long time, didn't realise I had so much of the greens left! Changed how I end my roasts and how I record them, instead predicting some 'projected' SC (which may or may not have been accurate), I'm just ending roasts based on time after end of FC. I never take roasts to SC anyway, so thought this would be far more consistent (it's not a massive change, but for consistency sake it really should be! Will see how it goes anyway) I'm also changing how I approach subsequent roasts when done in a row. If the second/third roast is a bit longer before FC etc occurs (eg FC or end of FC occurs 15s later than prior roast), I'll extend the roast 15s later than the usual planned end time (so instead of exactly ending the roast 1m after end of FC, end at usual PLUS add the difference, ie end at 1m15s). Just to try avoiding some inconsistencies I've had with back to back roast moisture levels (and btw, not based on anything, just giving it a first crack XDXDXD). Dunno if that was coherent haha. Did 3x300g roasts in the Behmor (1lbP3C), ended all roughly 1 minute after the end of FC, moisture losses: 15.16%, 15.16% (not a misprinted, STOKED with that haha) and 15.33%.

Simon · November 2017

Behmor setup... check. Profitec fired up... check. Grinder hopper full of beans... check. Delicious long black made with PNG Mt Ambra A... check. Ethiopia Yirgacheffe Aricha Gr3 Natural greenies... check. Muse's Origin of Symmetry album playing in the background... check. ........ I think it's roasting day..... [emoji6]

Koffee_Kosmo · November 2017

Looking good Simon 👌 :thumb: KK

Koffee_Kosmo · November 2017

Last week I had an electrician at my house to fit out the whole of house smoke alarms 🚨 These alarms are - interlinked so if one is activated all will sound the alarm They are hard wired in and have battery backup It’s the law in QLD and although we have some time to comply - I’m am early adopter for safety Anyway I was roasting some coffee on the KKTO that was a blend heavy with African beans and the sparky and I got into a conversation about coffee ( as you do ) Helped him out with machine selection and roasted him a kilo of beans to take home A win win for coffee KK

Simon · November 2017

on 1510194423:

Last week I had an electrician at my house to fit out the whole of house smoke alarms [emoji599] These alarms are - interlinked so if one is activated all will sound the alarm They are hard wired in and have battery backup It’s the law in QLD and although we have some time to comply - I’m am early adopter for safety Anyway I was roasting some coffee on the KKTO that was a blend heavy with African beans and the sparky and I got into a conversation about coffee ( as you do ) Helped him out with machine selection and roasted him a kilo of beans to take home A win win for coffee KK

Ah that's a cool story KK, coffee unites hehe

Simon · November 2017

The Yirgs came out okay, did three batches, the first two 350g1lbP2A, the third at 350g1lbP3C. With the first two my aim was to pull the first one about a minute and a half after the end of FC, and the second batch a minute after it to see which I preferred. The only thing is the second batch everything happened a bit sooner (30s roughly): 1st batch FC/Rolling FC: 13/13:15 2nd batch FC/Rolling FC: 12:30/12:45 1st batch end of FC: 14:40 2nd batch end of FC: 14:10 Was wondering if anyone had any advice with something, obviously this time I was wanting to pull the roasts at different times, but if I was wanting to get consistent roasts and get that second roast to the exact same depth (and moisture loss) as the first, what could I do? Even if I pulled both roasts a minute after the end of FC, they wouldn't be the same would they, because the roasts happened at different speeds... ? I don't have any temp probe, but if that's probably the best way to measure it I may have to consider that hehe Thanks in advance

mycuppa · November 2017

Oh Simon. I'm afraid your desire for relentless precision in everything you do (or at least, an explanation thereof) is juxtapose with the crudeness of your instruments (the roaster). Much like the picture of the Cafe Aurora branded cup. Don't worry Simon, 98% of commercial roasters are unable to achieve accurate back-to-back batches !

Simon · November 2017

on 1510210692:

Oh Simon. I'm afraid your desire for relentless precision in everything you do (or at least, an explanation thereof) is juxtapose with the crudeness of your instruments (the roaster). Much like the picture of the Cafe Aurora branded cup. Don't worry Simon, 98% of commercial roasters are unable to achieve accurate back-to-back batches !

Thanks for the reply Jeff, and yeah fair enough. I know it's not possible to get the exact same replica of back to back results, it's not realistic for sure. Although strangely in a recent roast I got exactly the same moisture/weight loss levels in two back to back roasts which was freaky haha, but obviously there are too many variables like ambient temp and slight bean variation within the same green batch.. Am just trying to learn as much as I can and improve results where I can.. I'm sure it will just take more experimenting on my part to know what suits my roaster etc, and I think it's fair to want to improve and learn about getting consistent roasts, and whether anyone had pointers as to what the best approach was if the second batch of the same bean happens to be quicker/slower, but totally understand your point mate and have taken it on board, cheers. Ps. haha yes very juxtaposed that cup compared with what's in it XD

LeroyC · November 2017

on 1510266194:

Thanks for the reply Jeff, and yeah fair enough. I know it's not possible to get the exact same replica of back to back results, it's not realistic for sure. Although strangely in a recent roast I got exactly the same moisture/weight loss levels in two back to back roasts which was freaky haha, but obviously there are too many variables like ambient temp and slight bean variation within the same green batch.. XD

The fact that the weight loss percentage on two particular roasts doesn’t actually mean that the roasts were the same as it’s only one variable. If you achieved it in exactly the same time at exactly the same temperatures along the whole length of the roast and the result was also the same roast depth when measured against a standard like Agtron then you could possibly say they were a match. Weight loss alone isn’t enough.

Simon · November 2017

on 1510419559:

The fact that the weight loss percentage on two particular roasts doesn’t actually mean that the roasts were the same as it’s only one variable. If you achieved it in exactly the same time at exactly the same temperatures along the whole length of the roast and the result was also the same roast depth when measured against a standard like Agtron then you could possibly say they were a match. Weight loss alone isn’t enough.

Thanks Leroy, yeah that's true, in this case even the timing of when everything happened (FC, end of FC) was spot on the same but am sure there might be other variables that may differ. The only thing is I have limited ways I can measure roast consistency, so tend to use moisture loss as a semidecent one, and am thinking of what I can do to alter subsequent roasts when the timing occurs differently.. Am gonna experiment and if the second roast occurs faster it obviously means things in the bean are happening faster, so I'll pull it a bit shorter compared to the first roast and see how we go. Obviously it can't be replicated down to a T, but it's something

Brett H · November 2017

I’ve come late to this thread but it certainly hasn’t disappointed. So much good stuff here. Simon, are you roasting in your kitchen?

Simon · November 2017

on 1510458065:

I’ve come late to this thread but it certainly hasn’t disappointed. So much good stuff here. Simon, are you roasting in your kitchen?

Hehe certainly am, I store the Behmor in the cupboard usually though when it's not being used, coffee stuff is already taking up a fair bit of room hehe

Brett H · November 2017

How do your smoke alarms cope? Do you have a decent Range Hood?

Simon · November 2017

Yeah pretty rarely they go off, but every now and then they will (if I forgot to open up the house a bit). The smoke alarm is in the hallway a bit further away, so all I do is open up the sliding door (and sometimes windows) while roasting and majority of smoke goes out there. It's really the only spot I can roast but it suits well

Koffee_Kosmo · June 2018

This afternoon I have just completed a 1kg roast blend 3 bean blend of equal parts Ethiopia Brazil Guatemala Should taste like fruit chocolate based on the taste description of the beans KK

Simon · June 2018

on 1529754931:

This afternoon I have just completed a 1kg roast blend 3 bean blend of equal parts Ethiopia Brazil Guatemala Should taste like fruit chocolate based on the taste description of the beans KK

Ah nice KK sounds delish

. Let us know how it turns out tastewise!

Cuir Beluga · August 2019

Some Yirgacheffe and some Burundi. The Yirgys almost ended in disaster. I forgot to drop the temp. at first crack. I realised when things got a bit smokier than normal. I quickly hit cool and opened the door on the Behmor to get them cooling quickly. I was worried they would be charred but they look fine to me, a little "glossier" than usual but fine.

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