Big islands, those two...
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…
Colombian Pescador last week-
Guatemala Finca El Socorro jumbo red bourbon today-
So are your bean choices roasted together ? or roasted seperatly and combined in your grinder hopper ?
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…
Ugandan Kisoro AA
Behmor 1600+ 400 / P1 slow speed / DD @ dip / P4 @ first crack and double drum speed / loooong development / double C / cool @ 4:00 after first crack
Milk drinkers love this. I'm skeptical - but I drink espresso neat and pour over. I think it's a winner (feedback from the small cappuccino crowd; fat milk) though.
To be fair I haven't cupped it yet: tomoz arvo.
LHS hopper is loaded with Yemen Mocha Ismaili
Oh ... how the bejesus can you afford that liquid gold?!
The last time I roasted a Yemeni it was Bani Ismail and some of the beans were so small they went through the perforations on my drum and fell onto the heating elements🤔🤔🤔🤔🤔lotsa smoke!!
These ones are tiny as well but not quotes as small as Bani Ismail. Half the size = double the intensity per gram (at least!). I think that's why these are such a cherry choc bomb.
Another fortnight gone...
Thought I would push the profile a little more again to test the results in the cup.
Experiments so far have been most enjoyable.
Post 1st-Crack gradient went a little quicker than ideal as I was a bit slow managing the HG output. Should be alright I think. As previously, pulled the roast just on the cusp of 2nd-Crack when copious quantities of blue smoke was belching out of the Corretto and immediately dumped into the cooler. Once more, wonderful aromas coming from the cooler...
Details of the combo below and copy of the Roast Profile and post-roast photos attached...
PNG Mt.Ambra 'A'... 350g
Indonesia Sumatra 'C'... 250g
Ethiopia Sidamo Guji... 150g
Roasted Weight... 639g
Weight Loss... 14.8%
Still have about 2.0Kg of green Yemen left to enjoy...
Tend to space it out over the year.
I have only one 25kg bag of Yemen Matari left....
Fortunately, there is more on the way. My desert island origin if ever I had to choose just one.
Sounds like 2much is prepping for bugging out on the island.....I had a laugh
Picked up some new beans from a mate in Bathurst. Got some Ethiopian Sidamo Guji. Roasted quick with the hammer on through first crack-second crack and dropped a little earlier than usual. Amazing fruity aroma out of the roaster during the drying phase. Mild acidity but lovely black cherry flavours and a hint of vanilla – both through the aeropress straight out of the roaster last night and as a doppio through the triple basket this morning. Mmmmmmmm
Guji is one of my favourite Ethiopian beans without doubt...
Don't need much in a blend to have an enormous impact on the result in the cup.
On its own, just wow...
Today's roast – some Ethiopian Kochere. Never tried this before, so roasted like I would a Yirg…
The foreshortened gradient between 1st-Crack and 2nd-Crack of my previous roast (my fault) prevented full flavour development unfortunately, so paid more attention to this sector this time around. Have to stop playing with the dogs at this critical point of the profile...
All else being equal, this batch finished up pretty well. Pulled just before the first snaps of 2nd-Crack and immediately dumped and cooled. I'm becoming addicted to the wonderful aromas emanating from the cooler these days... Mmmm
Copy of the roast profile and post-roast photos attached below...
Peru CdS 'A'... 350g
Indonesia Sumatra 'C'... 250g
Ethiopia Gambella Naturals... 150g
Roasted Weight... 633g
Weight Loss... 15.6%
A new Brazilian for me this week - Brazil 'Rose Diamond'. It's a catuai/mundo novo mix from the Alto Paranaíba region. Grown at a fairly high altitude for Brazil of 1200m, so I'm hoping to see a bit more acidity in the cup. Still a natural processed coffee though I'm guessing so that'll play a part. It roasted up fairly nicely and was quite similar to roast to the 'Yellow Diamond' that I've also got.
Will be interesting to read your 'in the cup' results Leroy...
Never tried a Brazilian Bean from that sort of altitude before.
I will definitely report back on the Brazil Rose Diamond over the weekend guys, no problem.
Today's batch was another first for me - Ethiopian Limu. It's a washed, grade 2 Limu from Oromia. I'm quite happy with how it went although I've probably taken it a bit too far for filter brewing. I stopped about 30sec after the end of first crack, but ended up with a 16% moisture loss so might keep the heat down a little and stop a bit sooner next time. Still, it's looking good and I'm keen to try some espresso.
A batch of Nicaragua Matagalpa. Very smooth and sweet – had a lovely floral Aeropress straight out of the roaster, and nice as espresso. Nothing stands out too much, other than just all round pleasantness!
I'm not sure if I've managed to get the first brew from the first roast of a new coffee spot on before, but I reckon that's what I pulled off today. This coffee is fantastic and somehow I reckon I've nailed the roast and the got the first shot right too.
Initially I thought I might've stuffed it and had the grind setting too fine. This because I got the first drips at about 9-10sec after flicking the switch and took the shot through to about 40sec to get enough coffee in the cup. This was from just a 15.6g dose too. The brew ratio has ended up being about 1:1.7ish and in the end was just right. I thought it might've over extracted, but there wasn't a hint of bitterness.
In fact what I got in the cup was a very well balanced espresso, more reminiscent of a quality Central or Kenyan maybe than any Brazilian I've tried before. It was nice and fruity sweet, sort of more apricot than berry, with medium acidity, and a good amount of body with a full mouthfeel and long finish.
This is one of my favourite coffees so far, and has definitely shown my what Brazil is capable of producing given the right care and conditions. I'm looking forward to trying it a few different ways, including filter brews and will report back with what I think.
For now, here's a pic of today's 'normale' to get your mouth watering.
Ah, looks and sounds wonderful Leroy...
Definitely appears to offer more than the usual Brazilian bean, even the Bourbon varieties.
Another hefty roast week - same beans / blends as last time - they went before I could sample them properly last week!
Finally managed to tweak my technique to get a consistent RoR between first crack and second crack (nice straight line - no dips). Basic technique was to keep the heat on until 203° (couple of degrees into first crack, a little later than I used to) then dropping the gun 30° every 5° measured from there (so at 208, 213 and 218°). I've been messing about in this zone for a while, and finally seemed to get there.
Happy roasting all!
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Oh, and found the Decaf