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Thread: Whats in my coffee roaster this week

  1. #1301
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Should be good Leroy...

    I reckon start with smaller batches to kick off with mate...
    Surprisingly, these sometimes do better with a faster profile but stopped just before 2nd-Crack kicks off. Try a couple or three profiles from fast to slow and then let your palate be your guide. They have a wonderful aroma after they pass 1st-Crack, so get ready...

    Mal.
    Thanks Mal. I did my first batch last night. I toyed with the idea of a 200g batch, but 250g is my 'go to' batch size so that's what I ended up doing. This time round I went for a slow, gentle profile. It seemed to go ok and the result looks good to me. I'll try them on the weekend and report back. First crack was at about 13.5min and cooling at 16.5min. Moisture loss was 16.4%. I'll try a faster roast next time and compare the difference.

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  2. #1302
    Senior Member LeroyC's Avatar
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    Whats in my coffee roaster this week

    First try of the Aussie beans. Very nice and I expect the flavours to develop more over the next few days.

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  3. #1303
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    Quote Originally Posted by readeral View Post
    It's the same with the KKTO. Varietals early, sweetness later.
    Yep agree with this but un fortunately my KKTO has died and i am waiting on my aillio roaster to arrive soon so i can continue the journey.
    Living on roasted beans from a roaster, a great blend but its still not my roast

  4. #1304
    Senior Member LeroyC's Avatar
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    My new order of greens arrived this morning. They are both coffees that I haven't tried before. What better reason do I need than this to do a roast?
    This is Indonesian Aceh 'Black Panther' Specialty Grade 1. It's a typical Indonesian coffee - procured from small holder lots that hand pick, farm using organic practices, and then process using traditional 'wet hulled' methods. This is generally done locally before being collected and sorted by what amounts to a co-op who organize bagging and shipping. I'm looking forward to giving it a try.

    300g batch
    15.8% moisture loss
    CS9

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  5. #1305
    Life-long Learner DesigningByCoffee's Avatar
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    Two recent roasts, a CJ Blend (IEH / Waghi / Nicuragua) and an Aceh Gurnang.

    Found the Aceh a little underwhelming with the faster ramp - but I'll see how this batch goes back with my baseline profile

    CJBlend.jpg 20161105-CJBlend.jpg

    Aceh.jpg 20161108-AcegGunung-25amb.jpg

    Happy roasting!
    Matt


    Also trying to decide on the best method to photograph beans in the cooler with my phone, giving the most accurate exposure and white balance! I think the wooden bowl method is working best so far
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  6. #1306
    Mal Dimal's Avatar
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    I'm not an artist by any stretch Matt but I always thought that a Neutral Grey background was the best way to maintain no or little influence on the subject being photographed...

    Is this not the case?

    Mal.

  7. #1307
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    I'm not an artist by any stretch Matt but I always thought that a Neutral Grey background was the best way to maintain no or little influence on the subject being photographed...

    Is this not the case?

    Mal.
    In an ideal world. But 'auto' cameras/phones are easily fooled

    I've got a commercial studio in the back of my roasting shed - but don't want to power it up for bean shots! So I'm trying to bodge up something that is repeatable, fast and reasonably accurate. The open shadow just inside the garage door makes it a little blue anyway, so something blue to force the phone to offset that a little warmer might help. But the dark blue tends to force overexposure with the dark beans. So maybe a nice light blue!?!

    Will keep experimenting
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  8. #1308
    Senior Member noonar's Avatar
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    Hi DBC, the colour viewing booths that I am used to are lined with grey coloured carpet basically, little to no reflection and considered colour neutral.
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  9. #1309
    Mal Dimal's Avatar
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    Ah yes...

    Forgot about the 'automation'...

    Mal.

  10. #1310
    Senior Member artman's Avatar
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    You should be able to get an app for the phone that lets you set white balance, exposure etc. With artificial lighting at least your results should be consistent between shots.

    Last night I roasted a pre blend of 200g Brazil Yellow Bourbon, 200g Ethiopian Yirg Special Prep, 80g Indian elephant hill monsoon. Had a brew today and tasted nice. Cant wait to see how it develops over the next two weeks. Thinking of adding some Robusta in there for an extra kick!

    Cheers

  11. #1311
    Senior Member LeroyC's Avatar
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    Whats in my coffee roaster this week

    I've had a busy week or two of roasting at home. Some of the coffees I've roasted include - Timor FTO, Ethiopian Sidamo Oromia (Nat), Australian Bundja (from MTC), Cascadia FTO Decaf, Indonesian Aceh 'Black Panther', PNG Ulya A and Kenya Peaberry. All turned out ok except for one batch of the Ethiopian which I took too far. Today's batch seemed to go much better so I'm hoping it'll be nice. I also put a batch of Colombian Excelso through tonight.

    Here's the Ethiopian and Colombian from today-


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  12. #1312
    Mal Dimal's Avatar
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    Mmmm, looks really enticing Leroy...

    Mal.

  13. #1313
    Mal Dimal's Avatar
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    India El. Hills AA with Domincan Barahona AAA and Ethiopia Biftu Gesha

    Had to do a roast today, running out of coffee...

    Health's been a bit up and down lately and just haven't been able to get out there and do anything.
    Anyway, managed to get a roast in today, following the slightly faster profile of recent times as this seems to be suiting my palate more.

    Finished it off just as copious amounts of blue smoke started up and while emptying into the bean cooler, a few lazy snaps of 2nd-Crack could be heard but these stopped almost straight away. Lovely aromas coming from the cooler and even had the neighbours commenting on the lovely smells coming from our place...

    Details of the roast appear below, with post-roast photos also attached. Gonna be hard to wait...

    Blend Details...
    India El. Hills AA... 350g
    Domincan Barahona AAA... 250g
    Ethiopia Biftu Gesha... 150g
    Roasted Weight... 628g
    Weight Loss... 15.6%
    Last edited by Dimal; 25th November 2016 at 12:33 AM.

  14. #1314
    Life-long Learner DesigningByCoffee's Avatar
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    Couple of great roasts at the moment.

    "The Bandit" with 50/50 Yirg and the latest Nicuragua. Lovely spicy lemon zing from the Yirg with rich undertones of leather, toffee and aniseed from the Nic plus some extra body.

    20161119-TheBandit-25amb.jpg

    Also did a batch of Decaf WOW. Standard profile except for dropping 5° earlier than usual (218° vs 223°) as this seems to suit the decaf well. Still pretty dark in colour, but these are beans that you have to roast by flavour not colour – therefore the importance of the numbers. Maybe 1° too early this batch – a fraction too acidic early, but settling as it ages.
    However … I am always amazed by Andy's Decaf blend - this is just truly stunning coffee! Full stop! No returns! In this house we could almost just drink this

    20161119-DecafWOW.jpg
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  15. #1315
    Senior Member LeroyC's Avatar
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    Wish I could get decent decaf in NZ. The Cascadia FTO Swiss water decaf is the only thing really worth it that's available. It's ok, but not great. It makes a reasonable half-caf blend with the right partner.


    Just roasted the last of my Indonesian Aceh Specialty Gr1 'Black Panther' this morning. Very happy with how it went so I think it'll turn out well.
    -350g batch
    -P2 auto on the Behmor most of the way
    -15.7% moisture loss
    -CS9

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  16. #1316
    Mal Dimal's Avatar
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    Blend Details...
    India El. Hills AA... 350g
    Domincan Barahona AAA... 250g
    Ethiopia Biftu Gesha... 150g
    Roasted Weight... 628g
    Weight Loss... 15.6%
    Wow!

    Just finished a couple of the best Iced Coffees I've had this year with this bean combo - Just beautiful...
    Sweet, rich and complex even at near freezing. Great as espresso too but it's been way too hot lately for hot coffee. Pushing 40C today...

    Mal.

  17. #1317
    Senior Member matth3wh's Avatar
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    Whats in my coffee roaster this week

    Roasting up some decaf wow here yesterday 3/12
    400g in 340g out
    1 P2 C ... I brought on a quicker FC at about 8.5 mins and gave it an extra few minutes before hitting the cooling cycle.
    Tasted ok on the first night. Tasting will happen each night until it's gone. :-)
    Tasted delicious tonight and smelled great.
    ...pics...


    And I'm finishing off some of the:
    El Sal Patagonia 210g
    Braz Nat 150g
    Rob 40g

    In 400g -> 337g out.
    1 P2 C
    FC at 14 min and yadda yadda. Stopped before SC. Will take better temp notes next time.

    Drinking well but a stronger roasty flavours than last time.
    Last edited by matth3wh; 4th December 2016 at 10:09 PM.
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  18. #1318
    Senior Member matth3wh's Avatar
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    The Decaf WOW factor is tasting better each night in our house hold. Night #3 and my wife and I put away two cups each.

    And while it's not quite roasting my own I'm giving Andy's Gold medal Ardi roast a tasting as well. Goes down nicely as an aeropress brew at work.
    Attached Images Attached Images
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  19. #1319
    Life-long Learner DesigningByCoffee's Avatar
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    Trying some of the latest Mexico El Triunfo which came yesterday (thanks Andy!). Loved this a few years ago when it was last in. So roasted last night using my baseline profile, but remembered these beans liked to go a little further into the start of second crack so dropped at 225°.

    Sampled this morning as espresso. Still some residual roasty/toastyness which usually settles after a few days. Great crema, but fairly light in body. Very smooth, which some nice floral aromatics. Not sure what type yet, but will keep posting updates. Flavours haven't fully developed yet - but predicting good things!

    Maybe the big cocoa bombs that the last round brought… or something different!

    20141208-Mex-ElTru-30amb-23bns.jpg
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  20. #1320
    Senior Member LeroyC's Avatar
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    I also just received some fresh greens. So put a batch through today of Brazil Yellow Diamond (natural process, RFA). Followed my typical approach for NP Brazilians and it seemed to go well.

    Stopped just short of second crack I reckon.
    Roast level CS9-10
    15.2% moisture loss

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  21. #1321
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    mmmmm..... I save Yemen for Christmas time every year
    Yum! Wish I could get Yemeni coffee in NZ. It's lucky that there's any coffee at all coming out of Yemen really considering Saudi Arabia is in the process of trying to wipe them off the map.

  22. #1322
    Mal Dimal's Avatar
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    Kenya Naturals AA with Sulawesi Blue and Monsoon Malabar...

    Something a little bit different this time...

    Using my recent shorter profile, took this combo to just the first few snaps of 2nd-Crack then dumped and cooled immediately.
    Once again, wonderful aromas coming from the bean cooler...

    Trying the MM in addition to the Sulawesi Blue this time, with the Kenya Naturals AA, just for a little different outcome in the cup. Tasting in a couple of days as I'm nearly out of the last roast again. Life seems to be getting in the way....

    Blend details below and copies of Roast Profile with post-roast photos attached...

    Blend Details...
    Kenya Naturals AA... 350g
    Sulawesi Blue... 250g
    Monsoon Malabar... 150g
    Roasted Weight... 640g
    Weight Loss... 14.67%
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  23. #1323
    Senior Member LeroyC's Avatar
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    I've had a Guatemalan micro lot in the cupboard for the last few weeks and only just got around to roasting a batch last night. It's a red bourbon from Finca El Socorro, just out of Antigua. Beans are huge!! Processing method is - dry depulping, ecological wet milling (RFA certified), sun dried on patios.
    The roast seemed to go really well and I'm optimistic about the result. Before I bagged it up I crunched a couple of beans. Wow! That's definitely my first wow moment in roasting. I've been munching a bean or two after most roasts for the last couple of months. Mostly to check texture/density and for any obviously 'off' flavours. But last night I got hit with this very pronounced flavour. I thought "holy crap!! That tastes like white wine or overripe grapes or cordial or something!" I munched 3 or 4 to make sure I wasn't dreaming it. At this point I decided to check the flavour notes on the importers website. They state at the end - 'winey acidity'. Well that fits.
    I'm very keen to try this one now. Will report back.


  24. #1324
    Mal Dimal's Avatar
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    Those beans look pretty wonderful mate...
    Big, fat and juicy. Sounds like a winner from your "munching" results.

    Mal.

  25. #1325
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Trying some of the latest Mexico El Triunfo which came yesterday (thanks Andy!). Loved this a few years ago when it was last in. So roasted last night using my baseline profile, but remembered these beans liked to go a little further into the start of second crack so dropped at 225°.

    Sampled this morning as espresso. Still some residual roasty/toastyness which usually settles after a few days. Great crema, but fairly light in body. Very smooth, which some nice floral aromatics. Not sure what type yet, but will keep posting updates. Flavours haven't fully developed yet - but predicting good things!

    Maybe the big cocoa bombs that the last round brought… or something different!

    20141208-Mex-ElTru-30amb-23bns.jpg
    Update: certainly getting some great flavours now! As described from a flat white this morning by my better looking half - like choc-hazelnut gelato! And as a doppio – I fully concur with her assessment. Very smooth and creamy, minimal acidity, but lovely subtle hazelnut notes with a slight cocoa-like base

    Big roasting week leading up to Christmas … 4.5kg (5 batches) roasted so far…

    First three for 3x 500g "CJ Blend"

    20161214-Aceh-Gurnang-25amb.jpg 20161214-IEH-25amb.jpg 20161214-Waghi25amb.jpg

    A Brasil and Harrar for both SO drinking and two blended bags…

    20161215-BrazilYB-20amb.jpg 20161215-HarrarLB-20amb.jpg

    All good fun!
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  26. #1326
    Senior Member chokkidog's Avatar
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    Genius.
    What about the wheel? I've heard of it.........
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  27. #1327
    TC
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    Who'da thunk it?

    I just tried some red and white and got Rosé. AMAZING!

    I'm off to try orange and chocolate. Stay tuned guys. I reckon I'm onto something.
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  28. #1328
    Senior Member readeral's Avatar
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    I once tried pasta and tomato, and it was amazing.
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  29. #1329
    Mal Dimal's Avatar
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    PNG Mt.Ambra A with Sulawesi Blue and Ethiopia Sidamo Guji.

    Thought I better get a roast in before Christmas to make sure we have plenty of coffee on hand...

    Have used this blend quite a bit before but using PNG Wahgi AA instead of the Mt.Ambra. Might be even better than before ... Tightened up the profile a bit more again as this really seems to be heightening up the fruity and sweet aspects of the beans. Still get plenty of balanced acidity and complexity so once again, looking forward to the end results.

    Copy of blend details below, with the Profile and Post-Roast photos attached as per usual...

    Merry Christmas everyone...

    Blend Details...
    PNG Mt.Ambra A... 350g
    Sulawesi Blue... 250g
    Ethiopia Sidamo Guji... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%
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  30. #1330
    Senior Member matth3wh's Avatar
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    Smile

    In to the roaster this weekend...

    1. Unsealing and roasting up the Brazil Early Harvest Fazenda Chapadao de Ferro Cup of Excellent Lot 17 - to just past FC. This one's for you mum.

    2. Blend of CS Brazil Pulped Nat and Ethiopian Siamo Chire Nat Grade 1 - mid way between FC and SC.
    Last edited by matth3wh; 7th January 2017 at 12:16 PM. Reason: adding pics
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  31. #1331
    Mal Dimal's Avatar
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    Bet that Brazil smells great Matt...

    Mal.
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  32. #1332
    Life-long Learner DesigningByCoffee's Avatar
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    Shouted myself a small bag of the 'cheaper' Panama Typica Andy has in currently, so roasted up a small batch of that, followed by the Bandit for my regulars.

    20170110-Panama-Typica-30amb-350g.jpg 20170110-TheBandit-30amb-760g.jpg

    Had a beautiful doppia at "Blue Espresso" in Gerringong over New Year, who are now using ONA beans. It was a mixed Ethiopian blend, but had some amazing body, fruits and great zing, so I was inspired to play around with a slightly faster roast to get that espresso clarity hopefully without losing too much grunt for my milk based clientele
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  33. #1333
    Mal Dimal's Avatar
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    Now, that's a shorter profile...

    Will be interesting to read your impressions mate...

    Mal.

  34. #1334
    Mal Dimal's Avatar
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    India El.Hills AA with Sulawesi Blue and Ethiopia Sidamo Guji...

    First roast for 2017...

    Only a slight change to this blend; substituted India El.Hills AA for the previous roast's PNG Mt.Ambra - Which turned out be a great combo by the way...

    Also made a slight change to the post 1st-Crack profile in that I reduced the gradient a little, to bring the development time more in line with the overall profile. As per usual, took the batch to the cusp of 2nd-Crack, after copious amounts of blue smoke was being generated. A few lazy 2nd-Crack snaps could be heard as I dumped the beans into the cooler. Wonderful aromas again as the beans were cooled.

    Copy of the roast profile and post-roast photos attached below...

    Blend Details...
    India El.Hills AA... 350g
    Sulawesi Blue... 250g
    Ethiopia Sidamo Guji... 150g
    Roasted Weight... 631g
    Weight Loss... 15.87%

    Mal.

  35. #1335
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    Now, that's a shorter profile...

    Will be interesting to read your impressions mate...

    Mal.
    Yep
    Being a smaller 350g batch I always roast 4-5 minutes less than my 800g profile baseline anyway - but I then wanted it slightly more zingy on top of that.

    Initial brew this morning - I'll let you know how I get on!
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  36. #1336
    Mal Dimal's Avatar
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    Ah, my bad...

    Missed the smaller Batch Size Matt....
    Thought both batches were the same.

    Mal.

  37. #1337
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Shouted myself a small bag of the 'cheaper' Panama Typica Andy has in currently, so roasted up a small batch of that, followed by the Bandit for my regulars.

    20170110-Panama-Typica-30amb-350g.jpg 20170110-TheBandit-30amb-760g.jpg

    …I was inspired to play around with a slightly faster roast to get that espresso clarity hopefully without losing too much grunt for my milk based clientele
    Both of these batches were great. Certainly a little more zing in both – and I feel I could even take them a little faster. I'm back to my old 'dip' between 150-160° and a faster ramp post first crack - and is is ticking all the boxes.

    The Panama is lovely. Medium acidity using this profile, a good toffee base and had some lovely floral overtones early on – not too sure what, but more towards the warm lavender end rather than bright orange blossom… A lovely smooth flat white. Not the most earth shattering espresso, but still very pleasant.

    This week I have some Brazil Yellow Bourbon - slightly slowed from baseline (always find Brazils like a gentler profile) and then taken 2° higher than usual to a 225.5° drop…


    20170114-Brazil-YB-25amb-780g.jpg


    Happy roasting!
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  38. #1338
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Shouted myself a small bag of the 'cheaper' Panama Typica Andy has in currently, so roasted up a small batch of that, followed by the Bandit for my regulars.

    20170110-Panama-Typica-30amb-350g.jpg 20170110-TheBandit-30amb-760g.jpg

    Had a beautiful doppia at "Blue Espresso" in Gerringong over New Year, who are now using ONA beans. It was a mixed Ethiopian blend, but had some amazing body, fruits and great zing, so I was inspired to play around with a slightly faster roast to get that espresso clarity hopefully without losing too much grunt for my milk based clientele
    Aah Gerringong. So many memories.....
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  39. #1339
    Senior Member LeroyC's Avatar
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    Roasted up the last full batch of this beautiful coffee today. The supplier only had 4 bags so it'll be well gone by now and it will be some time before it's seen again on our shores (if ever). Looks like I got the roast spot on too. Here's hoping.

    Guatemala Finca El Socorro
    15.4% moisture loss
    CS9


  40. #1340
    Mal Dimal's Avatar
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    Peru CdS A with Sulawesi Blue and Ethiopian Sidamo Guji...

    Got some more Peru CdS A from Andy last week and couldn't wait to use some...

    Sticking with my pretty standard blend proportions as detailed below (works for me and mine) and using the slightly quicker profile used last time. 1st-Crack on the button at just over 200 Deg.C and then held to a 5-6 Deg.C/Minute gradient thereafter; pulled and cooled just as copious amounts of blue smoke started being produced. As before, a couple of lazy 2nd-Crack snaps could be heard as the beans were dumped into the cooler.

    Loving the wonderful aromas coming from the cooler these days....
    Blend info below and Profile with post-roast photos attached.

    Mal.

    Blend Details...
    Peru CdS A... 350g
    Sulawesi Blue... 250g
    Ethiopia Sidamo Guji... 150g
    Roasted Weight... 626g
    Weight Loss... 16.53%

  41. #1341
    Mal Dimal's Avatar
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    Indonesia Sumatra C with Dominican Barahona AAA and Eth.Biftu Gesha Sundried

    A fortnight's gone by already, time for another roast...

    Grabbed some of the new Indonesian Sumatra 'C' that Andy acquired recently, so thought I would use this as the major fraction of the blend composition in place of other Indo' beans I've tried in the past.

    Once again, used the slightly quicker profile, which I'm really liking 'in the cup'. Can't see why this combo shouldn't also be very enjoyable. Took to the edge of 2nd-Crack then dumped and cooled and as previously, a few random 2nd-Crack snaps could be heard while pouring into the cooler.

    Munched on a few beans afterwards which were very nice indeed, with slight hints of cardamom and maybe nutmeg, coming through already. Gonna be a good'n for sure...
    Details of blend below with profile and post-roast photos attached.

    Blend Details...
    Indonesia Sumatra C... 350g
    Dominican Barahona AAA... 250g
    Ethiopia Biftu Gesha Sundried... 150g
    Roasted Weight... 630g
    Weight Loss... 16.00%

    Mal.

  42. #1342
    Mal Dimal's Avatar
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    Quote Originally Posted by Dimal View Post
    Blend Details...
    Peru CdS A... 350g
    Sulawesi Blue... 250g
    Ethiopia Sidamo Guji... 150g
    Roasted Weight... 626g
    Weight Loss... 16.53%
    This one's another ripper in the cup...
    Forgot how much I really enjoyed the Peru CdS A, either by itself or in a blend.
    Definitely makes this combo sing on the palate...

    Very sweet, wonderful acidity (strawberry-ish) plus of course, the delicious earthy notes from the Sulawesi Blue and the dark chocolate with berry overtones from the Guji...
    Impossible to stop at one (or two)...

    Mal.
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  43. #1343
    Senior Member Gavisconi007's Avatar
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    I do a very similar blend Mal- 75% Peru, 15% Sulawesi, 10% Yirgy. Great with milk. I find it doesn't need too much aging either- good to go after 3 days, 2 days at a pinch, so a good "emergency blend"
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  44. #1344
    Brenton
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    Quote Originally Posted by readeral View Post
    I once tried pasta and tomato, and it was amazing.
    Bhahahaha.

  45. #1345
    Life-long Learner DesigningByCoffee's Avatar
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    Couple of usual suspects, now that it's cool enough to roast again! (I needed a jumper and beanie this morning during my morning 'stroll' around town!)

    An 'island blend' of PNG Ambra and Aceh, plus a Yirg. Will blend these to end up with the Bandit. Usually I use a central with the Yirg for this, but as these both give the clean acidity I like for this blend, I'll give them a go, where the current Mexican (and Mex El Trinfo began this blend a few years ago!) seems a little different to previous batches…

    20170213-PNGAmbra-Aceh-20amb.jpg 20170213-Yirg-20amb.jpg
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  46. #1346
    Mal Dimal's Avatar
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    Big islands, those two...

    Mal.
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  47. #1347
    Senior Member LeroyC's Avatar
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    Colombian Pescador last week-



    Guatemala Finca El Socorro jumbo red bourbon today-

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  48. #1348
    Brenton
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    So are your bean choices roasted together ? or roasted seperatly and combined in your grinder hopper ?

  49. #1349
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by badbudgie View Post
    So are your bean choices roasted together ? or roasted seperatly and combined in your grinder hopper ?
    Not quite sure who you were asking? But I'll throw in my two bobs

    My latest two roasts I did two 750g batches separately as I wanted to end up with 4x 250g bags post-blended while leaving some 'leftovers' separate to taste the component parts, but this blend I'm also more than happy to roast together as well, which I often do. I find most beans can be roasted together pretty well. Some exceptions for me are Gambella Sundried or Mex El Triunfo (I like both of these just into second crack - so actually roast together well and give a huge choc shot!) and Harrar Longberry (fast profile and drop a little earlier). Most other beans handle a pre-blend fine and I'd roast to a similar profile anyway…

    Matt
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  50. #1350
    Life-long Learner DesigningByCoffee's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by Dimal View Post
    Big islands, those two...

    Mal.
    Yes indeed

    And a lovely combo! These have come together to give a beautiful espresso, sweet, good body but with a lovely tangy pineapple/coconut zing. Very tasty …
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