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Thread: Whats in my coffee roaster this week

  1. #1351
    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

  2. #1352
    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.

  3. #1353
    Senior Member sprezzatura's Avatar
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    To be fair I haven't cupped it yet: tomoz arvo.

  4. #1354
    Senior Member sprezzatura's Avatar
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    Oh ... how the bejesus can you afford that liquid gold?!

  5. #1355
    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!!

  6. #1356
    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%

  7. #1357
    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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  8. #1358
    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.

  9. #1359
    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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  10. #1360
    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.
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  11. #1361
    Senior Member Gavisconi007's Avatar
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    Sounds like 2much is prepping for bugging out on the island.....I had a laugh

  12. #1362
    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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  13. #1363
    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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  14. #1364
    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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  15. #1365
    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%

  16. #1366
    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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  17. #1367
    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.

  18. #1368
    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!

  19. #1369
    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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  20. #1370
    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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  21. #1371
    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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  22. #1372
    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.


  23. #1373
    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.

  24. #1374
    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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  25. #1375
    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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  26. #1376
    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%

  27. #1377
    Senior Member trentski's Avatar
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    Thats super even Mal.
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  28. #1378
    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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  29. #1379
    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

  30. #1380
    Mal Dimal's Avatar
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    Well, at least there's nothing scorched, tipped or any quakers...

    Mal.
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  31. #1381
    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.

  32. #1382
    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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  33. #1383
    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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  34. #1384
    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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  35. #1385
    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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  36. #1386
    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

  37. #1387
    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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  38. #1388
    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.

  39. #1389
    Senior Member Gavisconi007's Avatar
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    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.

  40. #1390
    Mal Dimal's Avatar
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    You're probably correct there mate....

    These days though, I tend to restrict my blend components to no more than three. Keeps it simple and works pretty well...
    The crema with this blend is very profuse, dense and persistent so not really looking to make any changes there.

    Mal.

  41. #1391
    Mal Dimal's Avatar
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    Peru CdS 'A' with Indonesia Sumatra 'C' and Ethiopia Gambella Naturals

    Another roast that is another 'variation of a theme' of recent roast batches...

    Remained with the profile I've been using for the past several batches, which have produced excellent results in the cup. Our youngest commenting that "This is seriously delicious coffee Dad.", of the batch before this one. So, if it ain't broke...

    Pulled this one a couple of degrees cooler than previous, as this seems to enhance the fruitiness of the Gambella that I particularly enjoy. All done at 220C...

    Copy of the profile used below with post-roast photos attached (this time)...

    Mal.

    Blend Details...
    Peru CdS 'A'... 300g
    Indonesia Sumatra 'C'... 300g
    Ethiopia Gambella Naturals... 150g
    Roasted Weight... 632g
    Weight Loss... 15.7%

  42. #1392
    Senior Member matth3wh's Avatar
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    Whats in my coffee roaster this week

    Looks very tasty Mal. Will have to give that combo / recipe a try soon.

    I'm having a week off work and so the home roasting is able to finally receive a bit more attention.

    Trying 3 slightly different roast depths with the CS Kenyan AAA Bold 250g + 150g Brazilian Cerado.

    First batch just a couple of minutes past FC is tasting a treat of berries and toffee sweetness. Will have to set it aside for the moment as it is disappearing quicker than I anticipated. A few visitors and friends popping in... surely they should know by now to schedule their visit for at least 3-5 days post roast.
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  43. #1393
    Mal Dimal's Avatar
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    Yep, know that scenario Matt...

    At least you know you must be doing something right when visitors polish off their coffees before you've had a chance to do your own, so that they can ask you to squeeze another one in before you call an end to a session...

    Beans don't last long at that sort of consumption.

    Mal.
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  44. #1394
    Senior Member Gavisconi007's Avatar
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    Reading Mal's roasting notes is like watching a Gene Hackman movie. You know it's going to be good before it even starts.

    Another excellent combination that Mal.
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  45. #1395
    Senior Member skidquinn's Avatar
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    Quote Originally Posted by Gavisconi007 View Post
    Reading Mal's roasting notes is like watching a Gene Hackman movie. You know it's going to be good before it even starts.

    Another excellent combination that Mal.
    Hahah. How good is Gene Hackman.

  46. #1396
    Life-long Learner DesigningByCoffee's Avatar
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    Some "Yirgy Java" and "Mexican Elephant" blends…

    The Yirgy Java is already a lovely floral citrusy expresso, with the Sulawesi Blue adding some body over the Yirg. The Mex/IEH is pretty mild and non-descript so far (maybe needed to go darker) - but we'll see how time works upon it!

    20170429-YirgyJava750g10amb.jpg 20170429-MexicanElephant750g10amb.jpg

    Update: just had the Yirgy Java (50/50 Eth Yirg Kochere + Sulawesi Blue) as a flat white - one of the sweetest coffees I've ever had! Just like a caramel milkshake - think almost sickly sweet (and I have no sugar in it…)!
    Last edited by DesigningByCoffee; 1st May 2017 at 10:40 AM.
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  47. #1397
    Senior Member LeroyC's Avatar
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    This is the second roast of a new coffee that the importer here has sourced. It's call ASPRO Timana from the Huila region of Colombia. It's an experimental coffee from the ASPRO coop in Timana. They're trying to use a longer fermentation to get more out of Catimor and it looks like it's going well as this coffee cups at around 86-87. It's a bit ugly to look at post roast, but as we all know that doesn't mean much. I've only tried it once and initial impressions are good. Lots of fruity sweetness.

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  48. #1398
    Mal Dimal's Avatar
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    You get access to some interesting coffees over there Leroy...

    Mal.

  49. #1399
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    You get access to some interesting coffees over there Leroy...

    Mal.
    Tried it as an espresso yesterday Mal and it was amazing. So sweet and delicious, possibly one of the sweetest coffees I've ever had.
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  50. #1400
    Mal Dimal's Avatar
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    Behmor Coffee Roaster
    Great stuff mate...

    Mal.

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