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Thread: Whats in my coffee roaster this week

  1. #1251
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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.

  2. #1252
    Senior Member LeroyC'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??
    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.
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  3. #1253
    Senior Member skidquinn's Avatar
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    So tried first up this morning and as one reply said, had massive creama. Not great but not as bad as I thought. Interestingly I made another coffee this afternoon and it was great with that little extra time.

    Never tried beans this early after roast but might start doing so from now on.
    Thanks
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  4. #1254
    Life-long Learner DesigningByCoffee's Avatar
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    Yep
    FWIW I find I get the most varietal nuances really early on (1-4 day) where by 7-10 days I get more sweetness, stability and body but more generic 'coffee-ness' from most beans…

  5. #1255
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Yep
    FWIW I find I get the most varietal nuances really early on (1-4 day) where by 7-10 days I get more sweetness, stability and body but more generic 'coffee-ness' from most beans…
    That's interesting, that must be unique to the Coretto as I find results from the Behmor to be almost the opposite.

  6. #1256
    Senior Member readeral's Avatar
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    It's the same with the KKTO. Varietals early, sweetness later.

  7. #1257
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by LeroyC View Post
    That's interesting, that must be unique to the Coretto as I find results from the Behmor to be almost the opposite.
    I'm sure that's right. The few popper roasts I've done seem to go the other way. But my corretto setup and profile give me certain results.
    Certainly shows why those who swear black and blue that 'this is the only time/rest/roast/grind you need to use to get good coffee' actually need to get out and experiment more
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  8. #1258
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    I'm sure that's right. The few popper roasts I've done seem to go the other way. But my corretto setup and profile give me certain results.
    Certainly shows why those who swear black and blue that 'this is the only time/rest/roast/grind you need to use to get good coffee' actually need to get out and experiment more
    Too true Matt.

  9. #1259
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    It is interesting to smell the beans. They start off with not a lot then it progresses to a nice rich smell. Lots of chemical changes there.

  10. #1260
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    India El.Hills AA with Indo. Sulawesi Blue and Ethiopia Ghimbi...

    Starting to run low so time for another roast day...

    Giving another "variation of a theme" a try today and should prove interesting I think.
    Once again, using the slightly quicker profile and shortened post 1st-Crack gradient which is really working in the cup for me with everything I've tried so far.
    Pulled the roast batch just on the cusp of 2nd-Crack which is plenty dark enough for me and immediately dumped and cooled. The aromas coming off the bean cooler were simply wonderful so fingers crossed that this is going to be a good one...

    Blend components listed below along with the Profile and Post Roast photos...

    Blend Details...
    India El.Hills AA... 250g
    Indo. Sulawesi Blue... 350g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 629g
    Weight Loss... 16.13%

    Mal.
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  11. #1261
    Life-long Learner DesigningByCoffee's Avatar
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    Few roasts this week. A small 350g Brazil sample lot from a fellow roaster (notice the faster profile for the smaller bean mass), the last of my Biftu Sundried (bit sad about that!) and a batch of the latest Nicaragua from Beanbay - looking for to trying it!

    Have a great L/W all - a few aeropress + Lido days ahead!

    Cheers Matt

    20160924-Brazil-Fazenda-Pantano-375g-22amb.jpg 20160927-Biftu-15amb.jpg 20160927-Nicaragua-Matagalpa-15amb.jpg


    PS Many don't agree with Matt Perger (but I find he has some good stuff to say) - and this is a pretty helpful graphic from his blog when understanding whether coffee is fully developed when roasted. I actually remember clearly a bought espresso which had really clear definition going on between a sour/acidic front taste and then a dark roasted caramelised back note - reckon I know where that would fall on the chart!


    Roast-Development-and-Colour.jpg
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  12. #1262
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    I agree Matt, with a qualification...

    Don't think anyone roasting at home should take any one person's roasting knowledge and experiences as "dogma".
    Rather, try other's methods based on those experiences as "guidelines" and then determine what is best for you, in the cup.
    Lots of good stuff out there, not all of which will transfer directly into one's own particular home roasting method; always be guided by what tastes best to you...
    That's my motto anyway...

    Mal.

  13. #1263
    Life-long Learner DesigningByCoffee's Avatar
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    Amen brother

  14. #1264
    Life-long Learner DesigningByCoffee's Avatar
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    Two roasts of 750g yesterday - the latest Aceh Gunung (which I haven't tried before - slightly faster than baseline roast) and some Sidamo Ardi (faster profile). Sampling 100g or so on their own, then blending the rest for a nice Mocha Java.

    Profile included, plus phone photos on my expensive imported 'cupping trays' (ie blue ice cream container lid ). Taken out of direct sun in open shade (just inside the garage door) the lids actually gave quite a good colour balance and exposure without the flash - not a bad way of seeing reasonable accurate roast depth…

    Happy roasting!
    Matt

    20161006-AcehGunung20amb.jpg Aceh-Gunung.JPG

    20161006-Sidamo-Ardi-20amb.jpg Sidamo-Ardi.JPG

    PS you can see the variation in the Sidamo beans! Doesn't hurt the flavour though
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  15. #1265
    Senior Member LeroyC's Avatar
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    First Nicaraguan I've done on the Behmor. I put some Segovia through the popper last year when I had no idea what I was doing, but there hasn't been any available since then really. This is a nice looking coffee from the Santa Rita Estate - SHG, RFA & UTZ certs (not that we really care about that), caturra. Stone fruit sweetness and bright acidity apparently so I'm interested to try them.

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  16. #1266
    Mal Dimal's Avatar
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    Wonderful looking roast there mate.
    I guess the RFA and UTZ insignia are things one might consider before purchasing but the SHB reference is helpful info to have prior to roasting, indicating a more dense bean structure under the guise of Strictly Hard Bean.

    Should be great in a few days. I've only managed to snag a couple of Nicaragua beans over the years and they were both lovely and complex in the cup...

    Mal.
    Last edited by Dimal; 9th October 2016 at 11:20 PM.
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  17. #1267
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    Blend Details...
    India El.Hills AA... 250g
    Indo. Sulawesi Blue... 350g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 629g
    Weight Loss... 16.13%
    This turned out to be a real beaut blend...
    As an espresso - Loads of fruity complexity (red berries and raisins) and soft spices, with huge body and crisp acidity, loaded with truck loads of natural sweetness and a great, very extended dark chocolate finish.
    In milk (flat white) it retains some of the fruitiness and the acidity cuts through nicely. Some of the spiciness is retained but falls more into the background and is reminiscent of some of the better Chai I have tasted. Thoroughly enjoyable...

    Mal.
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  18. #1268
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Wonderful looking roast there mate.
    I guess the RFA and UTZ insignia are things one might consider before purchasing but the SHB reference is helpful info to have prior to roasting, indicating a more dense bean structure under the guise of Strictly Hard Bean.

    Should be great in a few days. I've only managed to snag a couple of Nicaragua beans over the years and they were both lovely and complex in the cup...

    Mal.
    Had a ristretto today. Very happy with this one and the notes from the importer are spot on- sweet with medium high acidity. Very nice.

  19. #1269
    Senior Member LeroyC's Avatar
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    I tried putting a big batch through the Behmor last night. Went for the maximum recommended weight of 450g and used a dependable bean that I know well, Timor FTO. It's not a remarkable coffee, but it's a great blend base or SO milk coffee. I've found the sweet spot for me is a 250g batch. It's where I have the most success no matter what coffee I'm roasting, but I need to be able to put bigger batches through if I'm gonna keep up with demand from family and friends and if I'm gonna get my coffee cart up and running. It seemed to go well. Here's hoping.

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  20. #1270
    Senior Member artman's Avatar
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    Looks pretty good to me!

    It have done 500g (and maybe 550g - would have to check logs) successfully in the behmor.

    How do you mean the 250g is the sweet spot?

    I have tried different batch sizes and the toast times to first crack are almost identical. I'm monitoring the bean mass temp and it seems very consistent.

    Cheers

  21. #1271
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by artman View Post
    Looks pretty good to me!

    It have done 500g (and maybe 550g - would have to check logs) successfully in the behmor.

    How do you mean the 250g is the sweet spot?

    I have tried different batch sizes and the toast times to first crack are almost identical. I'm monitoring the bean mass temp and it seems very consistent.

    Cheers
    That's good to know. I just mean that 250g is a good batch size for me as I've had the most success with it. I always start in auto then usually change to manual around when the fan kicks in. Sometimes I get quite 'hands on' and I've found that the bigger batch sizes don't respond as much to my influence, but 250g works well. I'm not monitoring BT so I can't be sure exactly what's happening. This is all based on ET profile, time to first crack and results in the cup. I'm definitely keen to set up a BT Heatsnob ASAP as that will be a much better reference. What sort of preheat do you do Art?

  22. #1272
    Senior Member artman's Avatar
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    Good stuff. Taste is the most important result, if tastes great then all good.

    If you have a bead temp probe already it's quick and easy to measure the BT.

    I have only preheated a handful of rimland it doesn't seem to make much difference.

    Cheers
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  23. #1273
    Senior Member LeroyC's Avatar
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    First attempt at a natural Ethiopian tonight, a Sidamo from Oromia. Seemed to go ok. The finished product looks a little uneven, but I believe this is common with Ethiopian naturals so I won't stress until I've tried it.

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  24. #1274
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    Don't think you have anything to worry about there mate...

    Mal.

  25. #1275
    Life-long Learner DesigningByCoffee's Avatar
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    A new batch of PNG Waghi … mmmmmm

    20161013-PNGWaghi19amb.jpg IMG_0888.JPG
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  26. #1276
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    Indeed Matt...

    Love my Wahgi too; and you sure nailed that profile...

    Mal.
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  27. #1277
    Life-long Learner DesigningByCoffee's Avatar
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    Some of the latest batch of IEH. Interesting this one. Sampled as a doppio this morning and a F/W at smoko. Getting an almost choc-mint flavour - thinking after-dinner mints!
    The only other coffee I've ever had that resembled this sort of flavour was some from a small hobby plantation down the south coast of NSW - which was very minty. This is not as strong - but is certainly reminiscent! Yummmmm


    20161015-IndiaElephantHills-18amb-750g.jpg
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  28. #1278
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    Finally did a roast again in the Behmor Plus after taking a break for at least 3 months due to a construction site next door to our balcony, dust nightmare. In a new place now and thought I'd do a roast following Andy's simple guide.

    200 grams of Peru Ceja de Selva AAA

    "Press:
    [200]
    [P1]
    [Start]
    At first crack Press [P2]
    When ready and prior to second crack, press [Cooling]"

    Not sure if it looks too dark but it tasted pretty good for a home job 9 days later, will have to do another batch soon.

    20161006_184358.jpg20161006_185848.jpg
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  29. #1279
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by kyeba View Post
    Finally did a roast again in the Behmor Plus after taking a break for at least 3 months due to a construction site next door to our balcony, dust nightmare. In a new place now and thought I'd do a roast following Andy's simple guide.

    200 grams of Peru Ceja de Selva AAA

    "Press:
    [200]
    [P1]
    [Start]
    At first crack Press [P2]
    When ready and prior to second crack, press [Cooling]"

    Not sure if it looks too dark but it tasted pretty good for a home job 9 days later, will have to do another batch soon.

    20161006_184358.jpg20161006_185848.jpg
    Looking pretty good to me! Enjoy

  30. #1280
    Mal Dimal's Avatar
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    Agree with Matt...

    Pretty decent looking beans there mate, and if they taste good to boot, then you're home and hosed aren't you...

    Mal.

  31. #1281
    Mal Dimal's Avatar
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    PNG Mt.Ambra with Indonesia Sulawesi Blue

    Time for some more PNG/Indo beans...

    These two really go well together, lots of fruity complexity from the Mt. Ambra coupled with the rich earthiness, sweetness and soft spiciness from the Sulawesi Blue. Covers the palate from top to bottom (or front to back, as the case may be)...

    Went back to a more standard roast profile for these beans this time, mostly just to remind myself of the subtle differences between this and the quicker profile I've been using more recently. Trying to decide which is best for this combo...

    Anyway, pulled just as the first few lazy snaps of 2nd-Crack could be heard, coupled with copious quantities of blue smoke. Smelled great with the bean cooler running....
    Copy of the Profile and Post Roast photos attached below...

    Blend Details...
    PNG Mt. Ambra... 450g
    Indo. Sulawesi Blue... 350g
    Roasted Weight... 628g
    Weight Loss... 16.27%

    Mal.
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  32. #1282
    Life-long Learner DesigningByCoffee's Avatar
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    Interesting combo Mal. Be interested to hear your notes - I think all my ambra is gone now!

  33. #1283
    Mal Dimal's Avatar
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    Ah, that's a shame mate...

    I think Andy has plenty of Mt.Ambra in stock Matt as well as the latest crop of Wahgi.
    Lots of PNG goodness to be had...

    I tried this combo with the Mt.Ambra on my second go at it. The Indo. just adds more bottom end and body overall which in the end, seems to balance it right across the palate. Has a great extended finish too. It will be a real test of my willpower not to finish these off too quickly, I can tell you...

    Mal.

    Mal.

  34. #1284
    Life-long Learner DesigningByCoffee's Avatar
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    I'd reckon!
    The Ambra was surprisingly different to the Waghi (one of my personal faves). The Waghi is the smooth, sweet, bold caramel, whereas the Mt Ambra is much more like many of the centrals – as you mentioned, fruity acidity. But adding the Sulawesi Blue is a touch of inspiration.

    Certainly some beans respond better to the faster ramp profile. I had a ripper blend of Sulawesi Blue and Harrar, roasted separately with slightly different profiles, but both with the faster end. Fabulous.

    But I've found that beans like the Mt Ambra, Gambella Sundried, Yirg and others seem to hold too much acidity for my liking with the faster ramp. But this could also be demonstrating that I need to slow the earlier part of the roast to compensate for the faster ending, keeping overall development time the same - my next experiment

    Cheers Matt
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  35. #1285
    Mal Dimal's Avatar
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    It's all a lot of fun, for sure Matt....

    Can never have too much experience with this great hobby.

    Mal.

  36. #1286
    Senior Member LeroyC's Avatar
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    The last week or so:

    Kenya Peaberry



    Nicaragua Santa Rita Estate



    Brazil Cerrado Eisa

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  37. #1287
    Mal Dimal's Avatar
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    Boy, you've been busy Leroy...

    Gonna blend them or keep as SOs?

    Mal.

  38. #1288
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Boy, you've been busy Leroy...

    Gonna blend them or keep as SOs?

    Mal.
    Both Mal. I made an espresso blend for my cousin from the Brazil, Timor, Ethiopian and Nicaraguan. Will mostly use the rest as SO.

    Roasted another big batch of Timor today as well. A bit hotter to try to speed it up a bit, but it went into SC so it may have gone a bit far.
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  39. #1289
    Mal Dimal's Avatar
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    Quote Originally Posted by LeroyC View Post
    Roasted another big batch of Timor today as well. A bit hotter to try to speed it up a bit, but it went into SC so it may have gone a bit far.
    Lucky Cuz...

    I guess you'll have to sample these earlier on to get a feel for how they went...
    Often times, roasts that end up a bit dark are better consumed earlier rather than later.

    Mal.

  40. #1290
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Lucky Cuz...

    I guess you'll have to sample these earlier on to get a feel for how they went...
    Often times, roasts that end up a bit dark are better consumed earlier rather than later.

    Mal.
    That's what I used to think too Mal, but I've had it go both ways so I'll just have to try it and see what happens.

  41. #1291
    Mal Dimal's Avatar
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    Hence the words "Often times" and not always...

    Mal.

  42. #1292
    Senior Member readeral's Avatar
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    Just roasted my most successful blend ever today. No pics or profiles (can't be bothered...) but was delighted when the KKTO churned it out! Was 50% Rwanda 50% Sulawesi Blue. Gonna taste delicious in a few days! 4 roasts in all today, and thankfully no botched ones. Been a hard slog the last few months, so was nice to have a few wins this week.
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  43. #1293
    Mal Dimal's Avatar
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    That's great news Al...

    Onward and upward from now on, eh...

    Mal.
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  44. #1294
    Life-long Learner DesigningByCoffee's Avatar
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    Two roasts Saturday - A Columbian 'end of bag' blend (Inza and La Jacoba) and a Yirg.

    20161022-Columbia-Inza-Blend-15amb.jpg IMG_0902.JPG

    20161022-Yirg-15amb.jpg FullSizeRender.jpg

    For both I trialed a slightly slower ramp to first crack, then a faster ramp to second crack, to try and keep the same overall development time as my template, but test the results of the faster first crack-second crack time.

    So far, I've only had the Yirg, in the Aeropress straight up and then espresso the following morning. Much smoother and more balanced overall - but lacking some of the clarity and zingy lemon acidity in the cup that I'd expect form my Yirgs. Maybe hinting on a fraction baked? Interesting…

    Will report back as they age
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  45. #1295
    Mal Dimal's Avatar
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    Blend Details...
    PNG Mt. Ambra... 450g
    Indo. Sulawesi Blue... 350g
    Roasted Weight... 628g
    Weight Loss... 16.27%
    All I can say about this very simple blend, is Wow!
    Not another thing is required, not even an Ethiopia bean, and that's saying something, for me.

    Wonderfully complex, sweet, great body and loads of fruity acidity, that seems a blend of apple with tangy stone fruits. Finish is not overly extended but lasts well enough from cup to the next...

    Mal.
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  46. #1296
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Two roasts Saturday - A Columbian 'end of bag' blend (Inza and La Jacoba) and a Yirg.

    20161022-Columbia-Inza-Blend-15amb.jpg IMG_0902.JPG

    20161022-Yirg-15amb.jpg FullSizeRender.jpg

    For both I trialed a slightly slower ramp to first crack, then a faster ramp to second crack, to try and keep the same overall development time as my template, but test the results of the faster first crack-second crack time.

    So far, I've only had the Yirg, in the Aeropress straight up and then espresso the following morning. Much smoother and more balanced overall - but lacking some of the clarity and zingy lemon acidity in the cup that I'd expect form my Yirgs. Maybe hinting on a fraction baked? Interesting…

    Will report back as they age
    Jury is still out on this
    Been having both beans as aeropress and espresso the last few days. The Yirg this morning is reclaiming a little zing, which is nice, but almost seems a little too smooth and balanced if that can happen! The Columbia blend is very nice – but very smooth and balanced as well.

    Still trying to work out whether 'smooth and balanced' is the ideal for all my beans!
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  47. #1297
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    For some months now I have been roasting a blend following KJM's house blend. Using various beans from the nominated regions but always with the Peru as the base. We find that some blends suit our palate better than others. To assist us work out what we like I spent two days roasting, coming up with 200 grams each of the following:

    Ethiopian Gambella Sundried;
    Costa Rica Tarrazu el Cedral;
    Aceh Gunung Bandahara Washed;
    Vanuatu Tanna Island;
    Peru Ceja de Selva AAA; and
    Colombian Volcan Galeras Supremo.

    DSCN4064.JPG

    These were all roasted using a Behmor and P3 with a little bit of tinkering after 1st crack to try to extent the time out before 2nd (cutting power down mainly).

    We are trying a different one each day to get the individual flavours set in our mind (hopefully). It is also an experiment with the recently arrived Rocket Appartamento - what can this machine do with each bean is question we are also finding the answer to. The answer to that seems to be pretty much the same at our old Portaspresso PG Air.

    Describing taste is not something we are good at but we are having a stab at it using HiFi terms to help. So far we have tried:

    Colombian - All Sub-woofer and Base with no midrange or treble! Quite 'dark chocolatey' though; and
    Ethiopian - Base only. Smooth with it but "bland" - hmmmm.. is that the right word, not sure.

    We are writing down our thoughts and it will be interesting to see if we improve in taste definition and where we get to overall. Of course every day will see a different bean at a different number of days from roast day so this will also be of interest as we have enough beans to try each for 2 days. So the first circuit through the 6 starts at day 3 after roast and ends at day 8 while the second circuit will start at day 9 after roast.

    I will follow up with how it went and what we learnt when we finish - in case anyone is interested!
    Dimal likes this.

  48. #1298
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by AntC1946 View Post

    Describing taste is not something we are good at but we are having a stab at it using HiFi terms to help. So far we have tried:

    Colombian - All Sub-woofer and Base with no midrange or treble! Quite 'dark chocolatey' though; and
    Ethiopian - Base only. Smooth with it but "bland" - hmmmm.. is that the right word, not sure.
    Hi AntC
    I reckon your HiFi tasting descriptors are a great place to start.

    Couple of points from your notes so far - Columbians will handle being taken to 'dark chocolate' quite well, it that is what you are after. But they also handle lighter roasts - dropping them a little earlier will give some smooth sweetness, though not lots of treble from what I've found

    But as to the Gambella - I find these are quite buttery and subtle (like your smooth and bland descriptors) - until taken just into 2nd crack, then they really come alive with big port and dried fruit flavours.

    Maybe some more food for thought for your next roasts!
    Cheers Matt

  49. #1299
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    A PNG Waghi and a Harrar Longberry. I'm back to my baseline profile with slightly slower first crack-second crack times. The Harrar is a faster roast overall due to being such a small, light bean.

    Trialed the Harrar this morning, and remember why I like this profile. Slightly less sparkling acidity, but much greater body & mouthfeel. I think this is just the sweet-spot profile for my setup and tastes

    IMG_0910 copy.jpg 20161029-PNG-Waghi-22amb.jpg

    IMG_0911.JPG 20161029-Harrar-LB-22amb.jpg

    Happy roasting!
    Dimal likes this.

  50. #1300
    Mal Dimal's Avatar
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    Behmor Coffee Roaster
    Looking good mate...

    Mal.

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