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Thread: Whats in my coffee roaster this week

  1. #1351
    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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  2. #1352
    Mal Dimal's Avatar
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    Big islands, those two...

    Mal.
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  3. #1353
    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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  4. #1354
    Brenton
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    So are your bean choices roasted together ? or roasted seperatly and combined in your grinder hopper ?

  5. #1355
    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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  6. #1356
    Life-long Learner DesigningByCoffee's Avatar
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    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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  7. #1357
    Senior Member sprezzatura's Avatar
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    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

  8. #1358
    Senior Member sprezzatura's Avatar
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    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.

  9. #1359
    Senior Member sprezzatura's Avatar
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    To be fair I haven't cupped it yet: tomoz arvo.

  10. #1360
    Site Sponsor K_Bean_Coffee's Avatar
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    LHS hopper is loaded with Yemen Mocha Ismaili

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  11. #1361
    Senior Member sprezzatura's Avatar
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    Oh ... how the bejesus can you afford that liquid gold?!

  12. #1362
    Site Sponsor K_Bean_Coffee's Avatar
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    Quote Originally Posted by sprezzatura View Post
    Oh ... how the bejesus can you afford that liquid gold?!
    It's hard work but someone has to do it - I like my job

  13. #1363
    Senior Member greenman's Avatar
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    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!!

  14. #1364
    Site Sponsor K_Bean_Coffee's Avatar
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    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.
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  15. #1365
    Mal Dimal's Avatar
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    PNG Mt.Ambra A with Indonesia Sumatra 'C' and Ethiopia Sidamo Guji

    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...

    Mal.

    Blend Details...
    PNG Mt.Ambra 'A'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Sidamo Guji... 150g
    Roasted Weight... 639g
    Weight Loss... 14.8%

  16. #1366
    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by K_Bean_Coffee View Post
    It's hard work but someone has to do it - I like my job
    And that Ismaili is worth every dollar. I've got a kilo which is 7 days post roast. Another 7 days yet before I crack the bag open. In the meantime I'm "getting by" with some Limu Kossa.
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  17. #1367
    Site Sponsor K_Bean_Coffee's Avatar
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    Quote Originally Posted by Gavisconi007 View Post
    And that Ismaili is worth every dollar.
    Agreed. There are some pricey beans that I don't find worth the $. None of the Yemen beans have ever failed to impress.

  18. #1368
    Mal Dimal's Avatar
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    Still have about 2.0Kg of green Yemen left to enjoy...
    Tend to space it out over the year.

    Mal.

  19. #1369
    Site Sponsor K_Bean_Coffee's Avatar
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    Quote Originally Posted by Dimal View Post
    Still have about 2.0Kg of green Yemen left to enjoy...
    Tend to space it out over the year.
    Mal.
    I do the same Mal. It has been my Christmas bean for many years now. ....EVERY Christmas

  20. #1370
    Senior Member 2muchcoffeeman's Avatar
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    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.
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  21. #1371
    Mal Dimal's Avatar
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    Quote Originally Posted by 2muchcoffeeman View Post
    I have only one 25kg bag of Yemen Matari left....
    I feel your pain mate...

    Mal.

  22. #1372
    Senior Member Gavisconi007's Avatar
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    Sounds like 2much is prepping for bugging out on the island.....I had a laugh

  23. #1373
    Life-long Learner DesigningByCoffee's Avatar
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    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

    20170221-SidamoGuji-25amb800g.jpg
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  24. #1374
    Mal Dimal's Avatar
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    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...

    Mal.
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  25. #1375
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    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...

    Mal.
    Too true. Had some amazing brews with it this morning. Both as a doppio and flat white, there was an amazing buttery body with some great berries cutting through. Quite like a Harrar but with the body of a Gambella!

    Today's roast – some Ethiopian Kochere. Never tried this before, so roasted like I would a Yirg…

    20170225-EthiopiaKochere25amb.jpg
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  26. #1376
    Mal Dimal's Avatar
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    Peru CdS 'A' with Indonesia Sumatra 'C' and Ethiopia Gambella Naturals

    Roast day...

    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...

    Mal.

    Blend Details...
    Peru CdS 'A'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Gambella Naturals... 150g
    Roasted Weight... 633g
    Weight Loss... 15.6%

  27. #1377
    Senior Member LeroyC's Avatar
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    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.

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  28. #1378
    Mal Dimal's Avatar
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    Will be interesting to read your 'in the cup' results Leroy...
    Never tried a Brazilian Bean from that sort of altitude before.

    Mal.

  29. #1379
    Member nathanharley's Avatar
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    Quote Originally Posted by Dimal View Post
    Will be interesting to read your 'in the cup' results Leroy...
    Never tried a Brazilian Bean from that sort of altitude before.
    As a fan of most Brazilians, I'm interested too Leroy,if you have time!

  30. #1380
    Senior Member LeroyC's Avatar
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    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.

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  31. #1381
    Life-long Learner DesigningByCoffee's Avatar
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    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!

    20170307-NicMatagalpa800g25amb.jpg
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  32. #1382
    Life-long Learner DesigningByCoffee's Avatar
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    Some Mocha Java - Sulawesi Blue + Ethiopian Sidamo Guji

    20170311-MochaJavaSBlGuji800g20amb.jpg
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  33. #1383
    Senior Member LeroyC's Avatar
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    Whats in my coffee roaster this week

    Quote Originally Posted by Dimal View Post
    Will be interesting to read your 'in the cup' results Leroy...
    Never tried a Brazilian Bean from that sort of altitude before.

    Mal.
    Quote Originally Posted by nathanharley View Post
    As a fan of most Brazilians, I'm interested too Leroy,if you have time!
    Well I cracked open this Brazilian coffee today.....

    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.


  34. #1384
    Mal Dimal's Avatar
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    Ah, looks and sounds wonderful Leroy...
    Definitely appears to offer more than the usual Brazilian bean, even the Bourbon varieties.

    Mal.

  35. #1385
    Life-long Learner DesigningByCoffee's Avatar
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    Big roast week!
    Decaf WOW! (no profile I'm afraid), a CJ Blend (India EH, PNG Waghi & Nic) and a 50/50 blend of Mexico ET & Brazil YB…
    The last I a slowed a little from the faster ramps I've been doing for my more Ethiopian inspired blends!


    20170316-CJBlend25amb.jpg 20170316-SouthernBlend25amb.jpg
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  36. #1386
    Life-long Learner DesigningByCoffee's Avatar
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    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!

    20170321-CJBland22amb.jpg 20170321-MochaJava22amb.jpg 20170321-SothermBlend22amb.jpg

    Oh, and found the Decaf

    20170311-Decaf25amb750g.jpg
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  37. #1387
    Mal Dimal's Avatar
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    India Elephant Hills 'AA' with Indonesia Sumatra 'C' and Ethiopia Ghimbi

    Roasted up a batch a few days ago...

    Another blend of three bean varieties using my preferred proportions of each.
    Took to the edge of but not into 2nd-Crack. Still sticking with my slightly quicker overall profile, the results in the cup of which has convinced me to stick with it...

    Profile used and post-roast photos attached as per usual.

    Mal.

    Blend Details...
    India Elephant Hills 'AA'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%

  38. #1388
    Senior Member trentski's Avatar
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    Thats super even Mal.
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  39. #1389
    Mal Dimal's Avatar
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    Quote Originally Posted by trentski View Post
    Thats super even Mal.
    Thanks mate...

    Not bad when you consider the origins of the beans used...

    Mal.
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  40. #1390
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by trentski View Post
    Thats super even Mal.
    Which of course matters little, but at least it looks nice. :-P

  41. #1391
    Mal Dimal's Avatar
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    Well, at least there's nothing scorched, tipped or any quakers...

    Mal.
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  42. #1392
    Mal Dimal's Avatar
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    Quote Originally Posted by Dimal View Post
    Blend Details...
    India Elephant Hills 'AA'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%
    Wow!

    This batch is really wonderful in the cup.
    Has everything I love about specialist coffee.
    Super rich in flavour; loads of solid, persistent crema; very sweet with plenty of soft spice influences; moderate acidity but great mouth-feel and a very extended rich cocoa finish.

    A beauty...

    Mal.

  43. #1393
    Life-long Learner DesigningByCoffee's Avatar
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    Two faster batches - an Ethiopian Kochere (lovely smooth Yirg-like citrus flavours) and a Harrar Longberry. Gotta love Ethiopians!

    20170401-Kochere-12amb.jpg 20170401-HarrarLB-12amb.jpg
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  44. #1394
    Life-long Learner DesigningByCoffee's Avatar
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    A few Saturday roasts, all 750g batches. Brazil YB, Sidamo Guji and a Espresso WOW!

    20170408-BrazilYB750g15amb.jpg 20170408-SidamoGuji750g15amb.jpg 20170408-DecafWOW.jpg
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  45. #1395
    Mal Dimal's Avatar
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    PNG Mt.Ambra 'A' with IndonesiaSumatra 'C' and Ethiopia Ghimbi...

    That time again...

    Similar roast and profile to my last one, just substituted the Mt.Ambra 'A' for the India El. Hills (which was and still is wonderful in the cup). Other than the single bean change, all else remains the same so will make for an interesting comparison.

    Copy of the roast profile is attached below but no photos this time, forgot to charge the camera again...

    Blend Details...
    PNG Mt.Ambra 'A'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%
    Attached Images Attached Images
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  46. #1396
    Senior Member Gavisconi007's Avatar
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    Quote Originally Posted by Dimal View Post
    That time again...

    Similar roast and profile to my last one, just substituted the Mt.Ambra 'A' for the India El. Hills (which was and still is wonderful in the cup). Other than the single bean change, all else remains the same so will make for an interesting comparison.

    Copy of the roast profile is attached below but no photos this time, forgot to charge the camera again...

    Blend Details...
    PNG Mt.Ambra 'A'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%

    That's going to be a smooth, full-bodied brew that one Mal. The Ghimbi is a good touch to give it a tickle in the tail end.
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  47. #1397
    Life-long Learner DesigningByCoffee's Avatar
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    Dealing with the change in seasons again! I've been getting some lovely zingy brews over summer, but with Autumn hitting here and the ambient roasting temps dropping to 15-20° rather than 30°, I've noticed that my brews have been much more cocoa-like with much reduced acidity, while keeping the same basic profile.

    I'm more & more convinced that this is caused by shifts in actual bean temp accuracy of the DMM happening somewhere outside the pan system - maybe the lead or the meter itself. I've noticed as the weather cools, first crack comes on apparently earlier by a couple of degrees, so to counter this, I dropped this batch of Yirg 2° sooner (221.5 rather than 223.5) and got my Yirgy zing back!

    In the past I have slowed my roasts overall in summer and winter to try and deal with this - but this time might play around with drop temps

    I can see why Andy has his warehouse and roastery A/C'd 24/7!

    20170419-TheBandit-Early-Drop-800g-20amb.jpg

  48. #1398
    Mal Dimal's Avatar
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    G'day Matt...

    These issues are most likely related to cold junction compensation electronics in the meter itself. If you could set the meter up in a thermally stable box/environment that holds it at 22-25C, you would probably notice more consistent data results...
    Not horribly practical though.

    Mal.
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  49. #1399
    Mal Dimal's Avatar
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    Quote Originally Posted by Dimal View Post
    Blend Details...
    PNG Mt.Ambra 'A'... 350g
    Indonesia Sumatra 'C'... 250g
    Ethiopia Ghimbi... 150g
    Roasted Weight... 636g
    Weight Loss... 15.2%
    This one is another beauty and compared to the previous blend using India El.Hills, it is producing a very smooth and sweet espresso, with touches of stone fruits noticeable initially morphing into berries afterwards contributed by the Ghimbi. Loads of soft spices such as cinnamon, cardamom with a backdrop of mild cocoa.

    Great as a straight espresso, in a double/triple piccolo latte and pretty decent as a long black too.

    Mal.

  50. #1400
    Senior Member Gavisconi007's Avatar
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    Behmor Coffee Roaster
    Mal- another interesting variation on that blend may be to split the 350g PNG into 250g PNG and 100g El Hills to add that nutty nuance of the El plus a bit more volume to the crema.

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