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Thread: Whats in my coffee roaster this week

  1. #1201
    Senior Member sprezzatura's Avatar
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    Flores Gunung Inerie CS8+
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  2. #1202
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    Thought I'd try somthing a first time

    India Elephant hills -115 gm
    Ethiopian Gambella sun dried - 110gm
    Harrah -50gm (added 4.5 mins in)

    Roasted to 221 C, 16:00 mins, 10 sec after very first SC .

    ADDED THE HARRAH 4.5 MINUTES LATER THAN THE REST. In an attempt to preserve some berries. Anyway I suspect I over did it and the Harrahs are underdeveloped... Anyway will just wait and see how it goes.
    Attached Images Attached Images
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  3. #1203
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Sink_cut View Post
    Thought I'd try somthing a first time

    India Elephant hills -115 gm
    Ethiopian Gambella sun dried - 110gm
    Harrah -50gm (added 4.5 mins in)

    Roasted to 221 C, 16:00 mins, 10 sec after very first SC .

    ADDED THE HARRAH 4.5 MINUTES LATER THAN THE REST. In an attempt to preserve some berries. Anyway I suspect I over did it and the Harrahs are underdeveloped... Anyway will just wait and see how it goes.
    Yeah - hard to roast together those beans.
    FWIW in my expereince the Gambella would like a similar profile to the IEH - but likes to go a little further in second crack. But the Harrar likes a faster ramp than both, and a slightly earlier drop too. But sounds like you've found that out
    But always worth cupping - you may surprise us all! I drink everything now - I very seldom chuck a roast these days …
    Cheers Matt
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  4. #1204
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Got a bag of The Bandit coming through.

    This is an interesting one. I got distracted by putting air in the tyres of the car while roasting so the 'dip' shifted from my usual 140░-160░ through to 150░-170░. And the results are interesting.

    Usually as espresso this blend has great body and sweetness (built up by the dip) but then some good acidity and zing over the top, but quite distinct from it (think of those sherbet lemon lollies). However, this batch with the dip moved 10░ later has muted both of those elements, bringing them closer together in the middle. Still smooth and sweet, with some nice Yirg lemon-ness, but much more subdued, with less distinction between the flavours. Think more like a boiled sweet. I might try through the Aeropress - I think it would give a lovely smooth and subtle flavour, maybe better for filter style methods.

    Gotta love roasting
    Matt

    Attachment 13649

    7 days post, and this batch gives a much stronger result in the cup than usual. Darker in colour, much more potent through milk, more caramelisation stye flavours through the espresso - all without going any further into second crack!
    I'm constantly amazed how tweaking in this zone can impact overall flavourů

    So, want a stronger, more potent espresso? Slow RoR between 150-170░ to 5-6░p/m!
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  5. #1205
    Mal Dimal's Avatar
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    Reckon I learn something new pretty well every time I roast Matt.
    Doubt I will ever get tired of it...

    Mal.
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  6. #1206
    Mal Dimal's Avatar
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    Ethiopia Biftu Gesha Sun-Dried with Sulawesi Blue...

    Back to my favourite combos again...

    Can never have too much Ethiopian Coffee and when combined with the wonderful Sulawesi Blue, this is just a "Knock your socks off." blend (for me anyway).
    As has been my want of late, used the slightly faster profile on this blend too and pulled when copious amounts of blue smoke started exhausting from the Corretto, and the first couple of lazy 2nd-Crack snaps could be heard. A few beans were munched on, out of the Cooler, and were very tasty indeed.

    Should be a good'n...
    Copy of the Profile used with post-roast photos attached as per usual...

    Blend Details...
    Ethiopia Biftu Gesha Sun-Dried... 450g
    Sulawesi Blue... 300g
    Roasted Weight... 631g
    Weight Loss... 15.86%

    Mal.

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    I didn't have much time to roast so decided to try a pre-roast blend of the peru ceja de selva and yirg, 250g of each. Given the vastly different sizes of the beans I wasn't sure how it'd go but it seems to have gone well and the beans look great. Took it to just before 2nd crack. The image doesn't quite do the uniform colour justice, the flash seems to have distorted some colours.


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  8. #1208
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    Quote Originally Posted by K_Bean_Coffee View Post
    20kgs of Harrar just turned up. Thanks Andy. It's my #1 for blending.
    Thats just for home right?

  9. #1209
    Life-long Learner DesigningByCoffee's Avatar
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    Few roasts this week. A CJ pre-roast blend, a Gambella Sundried and Sulawesi Blue for a Mocha Java blend, and today a Harrar 350g filter roast.

    The Gambella is interesting – I've been trying the faster post first crack ramp, and with the Gambella, although taken just into second crack as I usually do, is much lighter in colour and the buttery cocoa flavours are much more prominent. When I slow this ramp down and take it into second crack, the rich dried fruits take over… maybe this one is the exception!

    Horse for courses



    20160823-CJBlend-10amb.jpg 20160825-Gambella-10amb.jpg 20160825-SulBlue-China-10amb.jpg 20160827-Harrar-Filter-15amb-214drop.jpg
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  10. #1210
    Mal Dimal's Avatar
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    It is indeed interesting to experiment with the profile up at this end....
    Little changes can make so much difference...

    Mal.
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  11. #1211
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    Quote Originally Posted by Sink_cut View Post
    Thought I'd try somthing a first time

    India Elephant hills -115 gm
    Ethiopian Gambella sun dried - 110gm
    Harrah -50gm (added 4.5 mins in)

    Roasted to 221 C, 16:00 mins, 10 sec after very first SC .

    ADDED THE HARRAH 4.5 MINUTES LATER THAN THE REST. In an attempt to preserve some berries. Anyway I suspect I over did it and the Harrahs are underdeveloped... Anyway will just wait and see how it goes.
    And... In Espresso 6 days later the blue berrie muffins come through. However, on the same night I roasted the same blend with normal slower roast - all in at the same time. The normal roast does not have berries, but to me it tastes sweeter, more balanced and generally much more satisfying to drink.
    In summary my late addition of Harrah seemed to work to preserve flavour, however the end result was not really worth it.
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  12. #1212
    Mal Dimal's Avatar
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    Still worth doing the experiment, wouldn't you reckon?

    Mal.
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  13. #1213
    Senior Member LeroyC's Avatar
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    A couple of new coffees for me this week. My first PNG - Ulya A, and an RFA Brazil Cerrado Eisa. Both seemed to go ok so I'm hopeful they'll be as nice as they look.


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  14. #1214
    Senior Member LeroyC's Avatar
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    Holy crap!!! How good is PNG Ulya A?!!!! Definitely a new favourite ristretto.
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  15. #1215
    Mal Dimal's Avatar
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    I love PNG beans too; some beauties around for sure.

    Do you know anything about the origins of this lot Leroy?

    Mal.

  16. #1216
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    I love PNG beans too; some beauties around for sure.

    Do you know anything about the origins of this lot Leroy?

    Mal.
    From the importer Mal-



    Ulya Estate

    Name: Ulya A

    Region: Waghi Valley, Western Highlands

    Screen size/Grade: 17/18

    Varietal/Species: Typica and Arusha

    Process: Washed

    Aroma: Floral/Herbal, sweet

    Acidity: Medium +

    Body: Medium +

    Flavour: Complex with some presence of sweet fruit, herbal and light spicey notes. Dark Chocolate and tomato in the finish.

    Altitude: 1400 to 1800 m above sea level

    Harvest: May to September

    Additional Info:

    Ulya plantation is situated in the Kuli area which is located within the south Waghi district in Jiwaka province. It stretches from the Kuli Gap to the wide stretching Tuman River to the east. On the south-east of the area, just under Mt. Ulya - locally known as Mt. Oga - you find the Ulya plantation and wet mill.

    In 2013 Monpi Coffee Exports Ltd took control of the Ulya Mill in the heart of Waghi Valley. The relatively high altitude and cooler climate of this area is ideal for the cultivation of high-quality coffee. The old Ulya Plantation (well over 200 ha and still privately owned) located immediately next to the mill is still going strong and supplies a high quality product to the mill that has seen a major overhaul under Monpi Management in 2014. With an expansion of milling capacity, a brand new wet-milling line, and a state of the art waste water processing plant, the mill is able to offer the best possible processing environment from harvest till final green bean exports.

    Ulya Mill also processes cherry from the surrounding coffee blocks of Ulya Plantation. The beans have similar characteristics of the Ulya Plantation coffee. This is of no surprise, as after independence a large area of the old plantation has been given back to traditional landowners who still operate these coffee blocks. The coffee from this area is sold as a high end plantation style under the banner Ulya AX. With a certified Chain of Custody process in place for the mill, there is a guarantee of traceability and quality of its Ulya beans.
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  17. #1217
    Mal Dimal's Avatar
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    No worries mate...

    Familiar with the location, etc of Ulya Estate; have flown over it many times.
    Just wondered if the beans were picked from the main estate where the processing takes place or from the surrounding village gardens. It's a very pretty location, (at least, when you can see it, in the morning before the clouds set in)...

    Mal.
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  18. #1218
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    No worries mate...

    Familiar with the location, etc of Ulya Estate; have flown over it many times.
    Just wondered if the beans were picked from the main estate where the processing takes place or from the surrounding village gardens. It's a very pretty location, (at least, when you can see it, in the morning before the clouds set in)...

    Mal.
    You'd know more about it than me Mal. The info above is all I can get from them. My guess would be that the beans are a mixture from the area.

  19. #1219
    Mal Dimal's Avatar
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    I was mainly wondering if the beans you bought were maybe from a Lot grown on the Estate itself or from the myriad village gardens that surround the Estate Proper. I've sampled beans from the Estate's own crops but not from the 'collective gardens' of the local villagers. The only beans that were available when we were up that way was from the Estate as there were different owners and operators back then....

    Seems like a lot of investment has gone into the Processing side of the operations up there in recent years, and perhaps the plantation too. Just curious more than anything...

    Mal.

  20. #1220
    Senior Member artman's Avatar
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    Just did my first blend in the behmor. 350g Zimbabwean with 100g Ethiopian Yirgacheffe roasted to just into second crack.

    My scientific bean choice as follows. I only had 350g of the zim beans left and topped it up with the next bag I pulled out of the stash!

    Will try and leave some of these for a week to rest and see what the flavour is like.

    Cheers
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  21. #1221
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    Quote Originally Posted by artman View Post
    Just did my first blend in the behmor. 350g Zimbabwean with 100g Ethiopian Yirgacheffe roasted to just into second crack.

    My scientific bean choice as follows. I only had 350g of the zim beans left and topped it up with the next bag I pulled out of the stash!

    Will try and leave some of these for a week to rest and see what the flavour is like.

    Cheers
    Hi Arty. I did the Yirgacheffe you tasted to just the very start of second crack in the Hottop. If I compare that to the Tanzanian and Burundi we tasted from LBM, it was roasted relatively dark. Yesterday I roasted another lot to first crack completed and stopped at 203C. The colour was similar to the LBM beans. First crack starts at 190C completes at about 200C. Second crack starts probably about 209C. Of course all roasters will be different too. I haven't tasted it yet. A lot of roasters stay well away from second crack which is why I'm trying this after talking to the roaster at BLM. Mind you they have more variables that they can control.
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    A picture of roast.
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  23. #1223
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    PNG Wahgi AA with India El. Hills AA and Ethiopia Gambella Naturals

    This blend was so good last time, thought I would do it again with a little East Africa added...

    As is my normal routine these days, this was a Pre-Blend Roast batch.
    Used the slightly shortened profile again and pulled the roast just on the cusp of 2nd-Crack. Munched on a couple of stray beans that tried to escape the cooler while I was stirring the beans - Very tasty indeed....

    Thought the addition of the Ethiopian Gambella will add some nice fruity touches and cocoa to the finish. Will be interesting to test this out in a few days. Copy of blend info below with profile and post-roast photos attached...

    Blend Details...
    PNG Wahgi AA... 300g
    India El. Hills AA... 300g
    Ethiopia Gambella Naturals... 150g
    Roasted Weight... 631g
    Weight Loss... 15.86%

    Mal.

  24. #1224
    Mal Dimal's Avatar
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    Blend Details...
    Ethiopia Biftu Gesha Sun-Dried... 450g
    Sulawesi Blue... 300g
    Roasted Weight... 631g
    Weight Loss... 15.86%
    This turned out to be a superb coffee in the cup.
    Loads of sweetness, moderate acidity, good body and a long, long finish that kept you coming back for more.
    Quite a bit of berry fruitiness contributed by the Biftu Gesha that initially sets the palate buzzing, coupled with soft spices and earthiness from the Sulawesi Blue really balances the result across the palate.

    Still have some left so going to try and stretch it out...

    Mal.

  25. #1225
    Life-long Learner DesigningByCoffee's Avatar
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    Two batches yesterday arvo for a big post-roast blend of "The Bandit." This time a zingy Columbia Inza instead of the usual centralů
    Normally both of these are roasted together, but this time I did them in two batches of 750g with a slightly longer 'dip' beginning at 135░-160░ and then a shorter ramp from first crack-second crack. Try to tame the acidity slightly while building some aromatics!
    Kept some separate to sample both origins before blending.

    20160908-Col-Inza-EarlySeattleDip-fastpost2C-20amb.jpg 20160908-Yirg-EarlySeattle-FastPost2c-20amb.jpg

    Not sure whether the multimeter is starting to play up - all those additional logged points and spikes in the RoR is a fairly new addition!
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  26. #1226
    Mal Dimal's Avatar
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    Looks as though the data stream from the meter is dropping out transiently...

    Imagine you've already ensured that the optical connection between meter and cable is nice and clean . Could pay to look inside the Optocoupler end of the meter cable, to make sure that something isn't going amiss in there mate...

    Mal.
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  27. #1227
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    I was mainly wondering if the beans you bought were maybe from a Lot grown on the Estate itself or from the myriad village gardens that surround the Estate Proper. I've sampled beans from the Estate's own crops but not from the 'collective gardens' of the local villagers. The only beans that were available when we were up that way was from the Estate as there were different owners and operators back then....

    Seems like a lot of investment has gone into the Processing side of the operations up there in recent years, and perhaps the plantation too. Just curious more than anything...

    Mal.
    Mal,

    I just had another look on the importer website. It looks like this Ulya A is sourced exclusively from the old Ulya Plantation. Lots that include coffee from surrounding farms is labeled Ulya AX.
    I made a couple of French press coffees with it today (as I was on a course at a venue I knew only had instant) and they were outstanding. Glad I tried this, it's a new favourite. I can also get Sigri plantation coffee and Western Highland coffees from the same supplier.

  28. #1228
    Mal Dimal's Avatar
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    Sigri 'A' used to be my all-time favourite PNG Coffee - Wonderfully sweet and complex with loads of stone fruit nuances in the mix. I haven't tried any for a long, long time but according to some people a little while ago, it's not as good as it used to be but hopefully that's not the case currently...

    Given your description of the results in the cup of the Ulya you roasted, I thought it might have been the actual estate coffee rather than the villages collective pick. Quality can be somewhat variable from the 'burbs...

    Mal.

  29. #1229
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Two batches yesterday arvo for a big post-roast blend of "The Bandit." This time a zingy Columbia Inza instead of the usual central…
    Normally both of these are roasted together, but this time I did them in two batches of 750g with a slightly longer 'dip' beginning at 135░-160░ and then a shorter ramp from first crack-second crack. Try to tame the acidity slightly while building some aromatics!
    Kept some separate to sample both origins before blending.

    20160908-Col-Inza-EarlySeattleDip-fastpost2C-20amb.jpg 20160908-Yirg-EarlySeattle-FastPost2c-20amb.jpg
    Not overly sold on the longer dip & faster development time after first crack or either of these beans. Lost some of the zing in the Yirg at the top end but haven't gained much either in the mids. And then the Columbian is just a bit lack-lustre all over.
    So, I think I'll be back to the standard profile for this blend - while keeping the faster ramp for the Indo's and Soft Ethiopians! Gee it was good in the Sulawesi Blue / Harrar blend…

    Happy roasting!
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  30. #1230
    Mal Dimal's Avatar
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    It's a pity, in some ways, that there isn't a "One profile suits all." It would make home roasting somewhat boring though...

    That said though, 4 days post-roast is a pretty short flavour development time. Rarely crack a bag open before a week has passed, unless I'm really desperate...

    Mal.

  31. #1231
    Senior Member Alexpid's Avatar
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    Roasted a blend of Brazil Pantano, yirgacheffe Alamo and Guatemala 1/3 each. Weight loss just under 16 % roasted on p1 auto with double drum speed and p3 manual until 2:10 after first Crack. Joe Behm calls this the KIS method, Keep It Simple.

  32. #1232
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    It's a pity, in some ways, that there isn't a "One profile suits all." It would make home roasting somewhat boring though...

    That said though, 4 days post-roast is a pretty short flavour development time. Rarely crack a bag open before a week has passed, unless I'm really desperate...

    Mal.
    Yeah - where's the challenge in on-size-fits-all!
    They are picking up a little, and it will be a week thursday … got a few more days worth so we'll see how they go over the weekend I guess!

  33. #1233
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Sigri 'A' used to be my all-time favourite PNG Coffee - Wonderfully sweet and complex with loads of stone fruit nuances in the mix. I haven't tried any for a long, long time but according to some people a little while ago, it's not as good as it used to be but hopefully that's not the case currently...

    Given your description of the results in the cup of the Ulya you roasted, I thought it might have been the actual estate coffee rather than the villages collective pick. Quality can be somewhat variable from the 'burbs...

    Mal.
    Freshly roasted this morning:


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  34. #1234
    Senior Member LeroyC's Avatar
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    And some Brazil Cerrado Eisa RFA this afternoon.

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  35. #1235
    Mal Dimal's Avatar
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    Both batches look pretty wonderful Leroy...

    Will be interested to hear your thoughts on the Sigri 'A' when you get around to tasting it...

    Mal.

  36. #1236
    Senior Member artman's Avatar
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    Quote Originally Posted by artman View Post
    Just did my first blend in the behmor. 350g Zimbabwean with 100g Ethiopian Yirgacheffe roasted to just into second crack.
    This is tasting very nice indeed. A little bit of spice and some cocoa coming out.

    Cheers
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  37. #1237
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    Colombian Volcanic Galeras Supremo. About start of second crack. Hottop. I'd say 209C which is about the start of second crack. I had a phone call at the time but it looks good.
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  38. #1238
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    This is the Ethiopian Yirgecheffe and a bit over a day old. Lower temperature maybe 206C but noticeably darker and oil starting to appear on surface.

  39. #1239
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    Acids in Coffee

    I've been pulling back my roasts a bit from second crack.

    Previously my favourite point was about 20 seconds or so into second crack. I found though other roasters really pulling back to first crack even.

    I noticed a flavour change though which I don't like which is acidic/sour. I wondered what influence degree of roast had on these acids.

    Here is a chart.
    Attached Images Attached Images

  40. #1240
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Both batches look pretty wonderful Leroy...

    Will be interested to hear your thoughts on the Sigri 'A' when you get around to tasting it...

    Mal.
    Ah but it's Ulya A Mal. Ready to make its way off shore.
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  41. #1241
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by wattgn View Post
    I've been pulling back my roasts a bit from second crack.

    Previously my favourite point was about 20 seconds or so into second crack. I found though other roasters really pulling back to first crack even.

    I noticed a flavour change though which I don't like which is acidic/sour. I wondered what influence degree of roast had on these acids.
    Some of that acidity can be reduced by stretching out the time in other parts of the roast a little, rather than pushing a roast darker… although some beans do like it a little darker (Brazil, Columbian and Ethiopian Gambella in my experience). That's why roasting is so much fun - you can tweak your coffee to taste!

    Matt
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  42. #1242
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    I use a hottop. It has a single profile which takes about 20 minutes. I need to just roast to within those parameters.

  43. #1243
    Life-long Learner DesigningByCoffee's Avatar
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    Three recent roasts - Sul Blue + Sidamo Mocha Java (fast profile and fast first crack-second crack), the CJ Blend (baseline profile + fast first crack-second crack) and a Gambella Sundried (slightly faster profile, fast first crack-second crack with drop 1-2░ into second crack). The Gambella might be slightly darker than I planned - with a faster ramp to first crack, first crack and second crack seem to come on a little earlier. But in the cup today (1 day post) the gambella was pretty potent as espresso with rum soaked dried fruit & hint of cocoa, so not all bad!

    20160916-MochaJava-17amb.jpg 20160916-CJ-Blend-17amb.jpg 20160917-Gambella-Sundried-15amb.jpg
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  44. #1244
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    Had a crack at a KJM's blend today using Peru Ceja De Selva AA, Colombia La Esperanza Red Heirloom Bourbon, Ethiopian Gambella and Sulawesi Blue. All blended pre roast. Looking forward to tasting the results. Need to find another substitute for the Ethiopian as my Gambella is now all gone.

    20160918-.jpg
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  45. #1245
    Mal Dimal's Avatar
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    We're spoiled for choice here at CS where great Ethiopian beans are concerned.
    Of course, Andy has some more Gambella if you want to stick with what you know...

    Mal.
    DesigningByCoffee likes this.

  46. #1246
    Senior Member skidquinn's Avatar
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    Question for the home roasters. How long do you generally let your roasts 'rest' before trying?

    I've been spoiled lately with batches of beans provided from a family member who is the head roaster at a top notch roaster on the Sunshine Coast but have run out, so quickly roasted a batch yesterday at home.

    Reckon I should give it a crack tomorrow??

  47. #1247
    Senior Member Alexpid's Avatar
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    Quote Originally Posted by skidquinn View Post
    Question for the home roasters. How long do you generally let your roasts 'rest' before trying?

    I've been spoiled lately with batches of beans provided from a family member who is the head roaster at a top notch roaster on the Sunshine Coast but have run out, so quickly roasted a batch yesterday at home.

    Reckon I should give it a crack tomorrow??
    For drip coffee, I let it degass about 3-4 days. Espresso blends 7-10 days.

  48. #1248
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by skidquinn View Post
    Reckon I should give it a crack tomorrow??
    I sample most of mine within 12 hours of roasting
    They certainly improve and soften as they age a few days - but you won't get undrinkable swill straight up!

    Jump in, I says!
    Matt
    Dimal likes this.

  49. #1249
    Senior Member
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    The main thing if you drink right away is you get massive crema. I try to give mine two days before drinking in espresso.

  50. #1250
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by skidquinn View Post
    Question for the home roasters. How long do you generally let your roasts 'rest' before trying?

    I've been spoiled lately with batches of beans provided from a family member who is the head roaster at a top notch roaster on the Sunshine Coast but have run out, so quickly roasted a batch yesterday at home.

    Reckon I should give it a crack tomorrow??
    Yeah for sure, give it a go. There are so many variables that influence required rest time for fresh roasted coffee - the roast level, the bean used, the roasting equipment, etc so it's hard to know for sure. I find it's different every time. I usually wait 3-4 days, but I've had coffee that was good after 2 days and other coffee that was no good until about 12-14 days!! So jump in and see how it changes over a few days as you drink it.
    Dimal likes this.

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