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Thread: Whats in my coffee roaster this week

  1. #1501
    Senior Member greenman's Avatar
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    Quote Originally Posted by LeroyC View Post
    It really depends on a variety of factors. I haven't tried anything too extravagant, but from what I've tried and from what I've read sometimes they can be quite difficult to roast. And yes quite often people do try to roast them a little lighter to ensure the sweetness and acidity isn't muted at all. This obviously does mean that they often only suit soft brew methods (or lever espresso).
    To get the best out of Geisha I always roast them lightly for filter brewing taking them into a very vigorous first crack and then rapidly cooling, high end cafes use the lighter roasts in their pressure profiling machines to produce espresso based drinks. The longer into the roast you go the more the acidity and florals are muted, still an amazing coffee but not what a lot of people are looking for when paying the high end prices for these amazing beans.
    Natural Geisha's need a little bit more TLC than the washed variety which are not too difficult to roast, it's a little daunting first-up though!!!
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  2. #1502
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    120g Costa Rica La Lapa:
    20170723-120gCosRicaLalapa.jpg
    Costa Rica La Lapa 120g 23.7.17.jpg
    102g roasted weight / 15% weight loss.

    I'm unsure if i should try pushing the heat a bit more after first crack? I'm getting FC around 192c on the heatsnob, this time I dumped the beans into the cooling tray at about 209, so roughly 4 minutes and 17c from FC.
    Don't think i've hit 2ndC yet on any roasts, from what i can find online it should be around 30c higher than first, so 222 adjusted for my readings, seems like i have a fair bit more room on the upside with temperatures, maybe i'm leveling off the temp too quickly?
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  3. #1503
    Senior Member LeroyC's Avatar
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    Rwanda Buf Remera Gitantu.

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  4. #1504
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    LeroyC, do you use tapatalk on your phone, is that how the photos you post come up full size in the thread?

  5. #1505
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    LeroyC, do you use tapatalk on your phone, is that how the photos you post come up full size in the thread?
    Yeah I use Tapatalk. When you insert an image into a post Tapatalk asks you if you it full size or reduced size. If you haven't already resized the image sometimes full resolution is too big so I pick the 'medium' resolution in this case. Normally I've already cropped the image and I'm able to choose 'best' to give a good size, high res image. Tapatalk is pretty good for image hosting. It's not perfect as apparently some people that run certain ad blocking software on some browsers can't see the images, but overall it's not bad. Certainly not going to run into any Photobucket type problems.

  6. #1506
    Senior Member greenman's Avatar
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    Quote Originally Posted by Janus View Post
    120g Costa Rica La Lapa:
    20170723-120gCosRicaLalapa.jpg
    Costa Rica La Lapa 120g 23.7.17.jpg
    102g roasted weight / 15% weight loss.

    I'm unsure if i should try pushing the heat a bit more after first crack? I'm getting FC around 192c on the heatsnob, this time I dumped the beans into the cooling tray at about 209, so roughly 4 minutes and 17c from FC.
    Don't think i've hit 2ndC yet on any roasts, from what i can find online it should be around 30c higher than first, so 222 adjusted for my readings, seems like i have a fair bit more room on the upside with temperatures, maybe i'm leveling off the temp too quickly?
    That roast looks pretty good to me, it is hard to compare roast temperatures with other peoples roasters and set-ups. I reach the start of first crack at around 198-200C, the start of second crack is usually 16-17C after that, which I very rarely venture that far! You get plenty of smoke nearing second crack, use your sampler to keep an eye on smoke and colour change.
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  7. #1507
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    Would it generally be fair to approach coffee' which are known to have their best flavours in the lighter acidic/floral ranges with a more aggressive heat profile first up (assuming consistent sizing), coasting from first crack to wherever you can pull them with a good balance of lower acidity while still retaining the floral aspects? For Coffee' where you're looking for more of the spice/chocolates style in the darker roasts, a bit longer time to FC and easing through to a darker roast?
    Seems to me that higher heat/faster progression to first crack results in a better aroma from the coffee straight off the roaster, unsure if this translates to better flavour in the cup.
    If the beans are not sized, then a slower approach is needed to ensure an even roast, but without sizing to consider, is the above something people with more experience than me would agree with? (i know i'm generalizing).
    Wondering if the picture i'm building from my limited roasting experience with heat and fan control is accurate, i still don't have any idea of how to approach a bean i haven't roasted before, i guess i need to start taking notes on density of beans and this will at least give me an idea of where to start in the range of load temperatures, and how much heat the beans will need.
    Good fun, Zambia Terranova was a nice drop this morning.
    Looking forward to picking up my 10kg Beanbay delivery this arvo. Feel like i have a long way to go before i feel like i'm able to get the most out of the beans, at the moment it's dumb luck either way.
    Last edited by Janus; 25th July 2017 at 11:33 AM.
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  8. #1508
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    Would it be a fair generally to approach coffee' which are known to have their best flavours in the lighter acidic/floral ranges with a more aggressive heat profile first up (assuming consistent sizing), coasting from first crack to wherever you can pull them with a good balance of lower acidity while still retaining the floral aspects? For Coffee' where you're looking for more of the spice/chocolates style in the darker roasts, a bit longer time to FC and easing through to a darker roast?
    Seems to me that higher heat/faster progression to first crack results in a better aroma from the coffee straight off the roaster, unsure if this translates to better flavour in the cup.
    If the beans are not sized, then a slower approach is needed to ensure an even roast, but without sizing to consider, is the above something people with more experience than me would agree with? (i know i'm generalizing).
    Am also wondering this myself! Is that a good general way to approach roasting?

    (And in saying that, in relation to a Behmor 1600 original, a P1/P2 for the first style of a more aggressive roast, and P3/P4/P5 for the latter style of slower gentler roast? Still wrapping my head around all this haha... great question!)

  9. #1509
    Senior Member greenman's Avatar
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    This article from Sweet Marias should help Janus!!
    "High grown washed Central American coffees are practically the control coffee when it comes to roasting, the coffees that roast just like they should. They take the heat up front, change color evenly, charge into 1st Crack with gusto and with a definitive finish. On top of all that, they are perhaps the most versatile as far as roast level and roast development, with a plenty of exciting and intensely sweet characteristics expressed from City to Full City+. They also have a lot of room to move the characteristics across the palate and create a 3 dimensional profile.

    The number one fundamental of washed Centrals in my mind is sweetness and the way that you can present the whole range of development of that sweetness. Some washed South American coffees also share this trait and you can include them here, especially Colombians. African coffees can have the vibrant and exotic fruit and floral attributes, and Indonesian and Pulped Natural coffees have the more rustic type of sweetness, but Washed Centrals can be deeply and expressively sweet in a truly remarkable way.

    Lighter roasts without that much sugar development show more of the malty sweetness, but that malty sweetness can also express itself as graham cracker or wafer cookie. Developing the roast a little more moves you into the intense candy-like sweetness, followed by the more fruited sweetness like that found in cherries and other stone fruits, unique fruitiness from citric and malic fruitiness. Continuing to develop the roast leads to a fruity chocolate sweetness and then mild bitterness from caramelization expresses a more dark cocoa character with some vanilla.

    This is the sweetness development path of most coffees, but I feel like Washed Centrals showcase this development in the clearest possible way. And of course Washed Centrals can show floral and more exotic fruit notes, but it is this sweetness that is integral. The other side of that coin is balance. In order to best express the sweetness of a Washed Central, you also want to develop the roast so that there is as much balance between the acidity and mouthfeel as possible. That balance best showcases the clarity in a well sorted and processed coffee, which in turn allows the sweetness to be the star of the show. Because the acidity can be so brilliant and crystal clear there is always a temptation to roast the coffee to highlight that, but it can be just as brilliant if the roast is used to highlight and promote sweetness."
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  10. #1510
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    Whats in my coffee roaster this week

    Thanks Greenman.
    Just watched a video by a guy Diedrich who's brother makes the roasters, he spent a bit of time in the later part describing how to roast different types of beans to get the best out of them.
    https://youtu.be/1_puhTRiOgk
    Lot of waffle to get through to the guts, might want to skip ahead.

    There's another guy on youtube N3 coffee roasters, who does some good videos getting into the nuts and bolts of how to develop the roast profile.

    Will keep at it - 10kg of beanbay beans just arrived, looking forward to roasting some Aceh beans this evening.
    Last edited by Janus; 26th July 2017 at 08:18 AM.
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  11. #1511
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    The Zambia terranova i roasted about 5 days ago is probably the most flavorsome coffee i've roasted in the drum to date, has that nice spice and chocolate flavour. Similar to the flavours i've been enjoying at this Indonesian coffee roaster on the way to work.
    Dumb luck strikes again!
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  12. #1512
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    Whats in my coffee roaster this week

    Roasted the Aceh and Sulawesi from beanbay tonight. Tried to follow Andy's roasting tips, easy heat on the Aceh, longer roast 11 min to first crack, dropped into cooling tray at 15. Sulawesi more heat up front, think I got what they call "facing" was more apparent prior to bean development, some beans on the flat part looked very dark and mottled, could have been burnt. Dropped them a touch early, was aiming for CS8/9.

    Proof will be in the cup.

    Sulawesi:


    20170727-120gSulawesiBlue.jpg
    See how the Sulawesi goes after 4-5 days, reckon i singed them though, and they look pretty uneven. Next time will try 5-10c lower charge temp, and let them absorb some of the drum heat before turning the heat up half way to turnaround.


    20170727-120gAcehDenau.jpg
    The Aceh i tried for a slower heat curve to allow the different sizings to equalise as suggested, probably went a bit slow though at 15.5 min roast time and nearly 12 min to first crack (i marked first crack 30-60 seconds late). Note the heatsnob doesn't show accurate air temp, it was 210 on the regular thermometer, the face plate seems to draw a lot of heat when the drum isn't charged with beans for the first roast.
    Last edited by Janus; 28th July 2017 at 10:07 AM.

  13. #1513
    Senior Member LeroyC's Avatar
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    Couple of batches yesterday. Had another go on the PNG Ulya A. The first batch a couple of weeks ago was a complete failure as I didn't manage to tame the acidity at all. I slowed the roast down a bit this time, but still achieved the same weight loss so hopefully it's a better result. They look ok anyway.



    Then I did another batch of Monsoon Malabar, which has come up looking pretty good. I ended up roasting them for a bit longer than the first batch unintentionally so it'll be interesting to see if there's much difference. External appearance and weight loss are virtually the same so I'm not sure what that means. I guess I'll find out in 2-3 weeks! Haha!

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  14. #1514
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by LeroyC View Post
    Then I did another batch of Monsoon Malabar, which has come up looking pretty good. I ended up roasting them for a bit longer than the first batch unintentionally so it'll be interesting to see if there's much difference. External appearance and weight loss are virtually the same so I'm not sure what that means. I guess I'll find out in 2-3 weeks! Haha!
    Yeah I've had that sort of result too, roasting with pretty much the exact same variables, profile and cutoff point, yet a different weight loss in the end... I'm wondering what that means too... :S. I guess maybe looking at the weight lost at the end isn't as important as I thought?

  15. #1515
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Yeah I've had that sort of result too, roasting with pretty much the exact same variables, profile and cutoff point, yet a different weight loss in the end... I'm wondering what that means too... :S. I guess maybe looking at the weight lost at the end isn't as important as I thought?
    It's somewhat important, but only to an extent. If you roast two batches of the same coffee back to back following the same profile you should get very close as not much will have changed. But if for example you roast the last batch of something today then in 3 or 4 months time buy another bag from your supplier you're unlikely to achieve the same moisture loss by following the same profile. The main reasons for this will be that the ambient environmental conditions and the moisture content of the green coffee will be different.
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  16. #1516
    Senior Member simonsk8r's Avatar
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    Ah makes sense, must have been something that had changed then as it was the same bag... cheers Leroy

  17. #1517
    Senior Member LeroyC's Avatar
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    Final batch for the week. Colombian Swiss Water Decaf.

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  18. #1518
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    Wow, they come up dark don't they! I'd read the colour of decaf is something to be careful of, do you just roast to a certain temperature then?

    how does the decaf go for flavour, does it still need to rest?

  19. #1519
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    Quote Originally Posted by Janus View Post
    Wow, they come up dark don't they! I'd read the colour of decaf is something to be careful of, do you just roast to a certain temperature then?

    how does the decaf go for flavour, does it still need to rest?
    Decaff needs to rest in the same way.
    Its a nice looking roast there, i have not roasted Decaf for a long time but i used to find that you had to watch it more closely due to the already different colour of the beans in general

  20. #1520
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    Wow, they come up dark don't they! I'd read the colour of decaf is something to be careful of, do you just roast to a certain temperature then?

    how does the decaf go for flavour, does it still need to rest?
    Yes the physical appearance of most Decaf coffee is noticeably different to coffees containing caffeine. The above roast is the equivalent of a medium roast so you can see how colour could be misleading as an indicator for roast level. I don't actually use colour to make any decisions on how to manage a roast. My usual approach is to work out how I want to get to first crack then base everything around the time and temp that first crack occurs from which I make a final decision on development time and a finishing time. I don't completely ignore colour but it's more of a safety net than a high priority.
    The Colombian Swiss Water Decaf that I get now is a stunning coffee. It's a very nice coffee in its own right and isn't just 'not bad for a decaf'. It has the typical sweetness that you find in many Colombian coffees and is versatile enough that I use it for single origin espresso, in blends, with or without milk and even in my Aeropress. It's a touch on the mild side as an Aeropress, but still very enjoyable.
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  21. #1521
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    Have had an aversion to decaf, probably need to try some out. Too much caffeine these days.
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  22. #1522
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Janus View Post
    Have had an aversion to decaf, probably need to try some out. Too much caffeine these days.
    You need to try Andy's Decaf WOW. It is certainly not a step down - in fact personally I think it is some of the best flavoured coffee around! Wish I could discover the secret of his secret blend FWIW I roast Decaf with the same profile as most of my 'general' beans, but drop them 3-4į earlier than I would with non-decaf. They still appear darker at this level than their siblings, but that roast depth seems to work best flavourwise.
    Cheers Matt
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  23. #1523
    Senior Member LeroyC's Avatar
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    Threw a batch of Colombia ASPRO Timana through yesterday. Seemed to go ok, but I'll never know as I gave it away.

    Today's batch was probably just the 4th or 5th time I've done the full 450g batch. I used a coffee I know well, the Brazilian Rose Diamond. All went ok. It's probably a bit darker and more developed than I'd really like, but I'd prefer that to it being underdeveloped and useless. At least this was it might not be much good for filter, but will make a cracking espresso.

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  24. #1524
    Senior Member greenman's Avatar
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    Saturday arvo roasting session:-
    250g Panama Hartmann Estate Beni Geisha for filter
    400g Burundi Nitita Gishubi for filter
    1800g Fruitcake Blend--equal parts PNG, Sulawesi Blue and Gambella Sundried for espresso, taken to just prior to second crack.
    1800g Spacefruit Blend--El Salvador Finca Dorinda 450g, Peru Ceja da Selva500g, Sulawesi Blue 450g and 400g Ethioipian Geyusu Natural for espresso, prior to second crack.

  25. #1525
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    hi
    trying to work with the ethopian ardi right now. i'm using a behmor plus.

    i did some a while ago and have just started on it. i think i burnt the crap out of it. no sweetness in the taste. i would say its more like a wood taste if anything.

    so yesterday i got out the roaster and thought i had best try and do some much lighter versions. some dude on youtube was offering roasting advice and i figured i'd try emulating what he was doing.

    he is a manual advocate. so i'm sticking 450 g in, then straight onto manual model and using p5.

    i had the err 2 a few times as temp exceeded 165 degrees (b button temp). however i was able to kick the roast off again straight away and got better at keeping the temp below what seems to be a cutoff for the machine.

    i pulled one batch just past FC and a second batch just at FC. one batch removed from roaster whilst still hot to cool. another left in roaster to go thru cool cycle.

    i've ordered the heat snob so i can log temperature profiles. but am i on the right track here? i guess each 450 g roast takes around 20 min or so. i go full heat (but manage so i stay under err 2 threshold) then less heat at FC (or thereabouts briefly), then onto cool.

    here are some photos of the roasted beans.

    ok so this is the one that tastes burnt (probably pressed cool when it had gone thru SC)


    this one was stopped in error (err 2 before i realised that wasn't an end like err 7 is)


    this one is pulled out of machine after first crack


    this one is left in machine but stopped after end of FC


    this one removed from machine after FC


    i'm a real noob so any ideas for improvement i am all ears. the one i am using right now is maybe 8 days rested. smells great. but tastes like wood.

  26. #1526
    Senior Member LeroyC's Avatar
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    Wooaah!! I don't know where to start really. Firstly I highly recommend roasting smaller batches while you're learning, 200g is perfect. And learn the auto profiles before you start playing with manual settings. I don't know the Ardi, is it a washed or natural process? If it's a natural then P5 manual is way to much heat for it. If it's a washed then it might be ok, but it's still hotter than I'd go.
    A bit more info would allow us to help you more - time to FC for each roast and the moisture loss from each batch for starters. Until then I highly recommend you do lots of reading. Start with the Behmor roasting approaches thread here in CS then maybe look at something like Sweet Maria's.
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  27. #1527
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    Whats in my coffee roaster this week

    Aceh Danau Indo:
    Still hard to get a good rate of rise, these beans Andy recommends starting gently due to inconsistent sizing, however if I go low on the heat early it's difficult to get them moving, will need to keep working on them.


    Yirg special prep, first roast of these. They took off on me a bit, temp increased much faster than the Aceh beans.
    Last edited by Janus; 8th August 2017 at 05:55 PM.

  28. #1528
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    Whats in my coffee roaster this week

    PNG Wahgi - nice bean easy to roast.


    Struggling with temp monitoring a bit, might pick up a 2nd heatsnob for AT, and guess I need to start noting the temperature setting during the roast to allow for accurate roast reproduction.

    Watching YouTube videos of professional roasters talking about how they will dial a roast in to within 5 seconds of pulling the beans to get best flavour. I'm still bumbling around in the dark, it's fun though
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  29. #1529
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    thanks for the feedback LeroyC. i'll particularly look up those references.
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  30. #1530
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    Think i'm starting to get a feel for the type of treatment beans need for development. A denser seed will need heat off and fan on full sometimes before first crack even starts, to allow for a slower rise in temperature after first crack to get post first crack development, ie. take a long time to slow down.
    Lighter beans like the Yirg where you can see how rapidly the rate of temperature rise is arrested after first crack (when you drop the heater power) require some maintained heat to push them through towards second crack. The beans which need additional temp to keep moving after first crack are usually the lighter less dense type, and they're usually a lot easier to get moving at the start of the roast, after temps equalize following loading.
    There's a definite benefit in measuring density before roasting to give a rough guide to the type of roast profile the beans will need, and the temp needed at loading. The beans are starting to show me how they need to be roasted in a way (ie. you can't push a really dense bean to get a faster rate of temperature rise as the temperature you need to apply will result in scorching, a bean of lower density however is going to be easier to control, so long as you are able to perform minor power adjustments in temp and fan to produce whatever profile you think will fit them).
    Unsized beans offer up another level of complexity, the Aceh Danau for instance roast like a denser bean, and due to the large size variation you need to go easy on them up front to avoid an uneven roast, but the flip side of the coin is the density makes it difficult to get first crack within a time frame that highlights the aromatics in the roast, they appear better at darker roasts though, the spice/earthiness of them seems best expressed in the darker roasts with the perceived sweetness/lower acidity.
    Good fun, loving this roaster, and also loving some pour overs in addition to milk based espresso. I'll leave straight up espresso for further down the track, pretty sure my palate needs a lot more coffee tasting before i can enjoy short black (even though i've loved drinking them in italy - Rome they are almost sweet! - i imagine their roasts not much good in milk based though.)
    Excited with the recent Beanbay order, we are getting definite clear varying flavours from the beans, and i'm getting the idea of how depth and development of roast is used to balance the characteristics of the bean.
    Of course i'm still a massive noob, so happy to be corrected or offered advice from more experienced folks.

    Stoked
    Last edited by Janus; 11th August 2017 at 08:37 AM.

  31. #1531
    Senior Member simonsk8r's Avatar
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    Great post Janus and great to hear!

    Realised I had some Kenya AA beans leftover that I'd bought about two years ago, so thought I'd finish those off, roasted them up this morning.

    Was only 245g left, Behmor setting 1lb P2A, FC at 9:20, rolling at 9:45, end of FC 11:15, pulled at 12:45, moisture loss of 15.71%.

    Fair few beans looked a little mottled after the roast.. but will see how they turned up!

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  32. #1532
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    Whats in my coffee roaster this week

    Sulawesi roasted again, loaded at about 10c lower to avoid what I thought was scorching last time (wife gave beans to a friend so I didn't get to try them after resting). These beans sure can take a lot of heat, tried to keep the heat on them through first crack, they had 4 minutes after first crack, lowered slightly at first crack
    but they're still not as dark as if wanted.
    Maybe a lesson in coloring not always representing roast depth?
    As always will look forward to proof in the pudding.
    Was going to roast up another batch of Yirg darker than last time, ran out of time.



    Edit: they look darker than I thought actually, maybe it was sufficient heat. I've never gone French roast level maybe I should do one with some older beans just for reference.

    20170814-120gSulawesiBlue.jpg
    Last edited by Janus; 14th August 2017 at 08:33 AM.
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  33. #1533
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    Another roast of the Yirg last night, realised with the Quest i can open the rear hatch/cooling area which stops the fan from sucking air out of the drum (on the minimum fan setting it still pulls air, there's no "off" option), tried this to get more heat into the roast for drying, seemed to work. On the darker line which was last night's roast, following rolling first crack the roast nearly stalls and then I overcompensate increasing the heater power, and had to dump the beans into the cooling tray earlier than i wanted. Bit tricky to keep the heat rising in a controlled manner with the lower density beans, is a good learning experience on fine tuning the rate of rise with heat and fan.

    20170815-120gYirgSpecPrep.jpg
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  34. #1534
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    IndiaEl.Hills'AA' with Indo.Sumatra'C', DominicanBarahona'AAA' and Eth.BiftuGesha

    First roast after a long lay-off and no coffee to drink....

    Got flattened by a very vicious Flu that is doing the rounds up here and have only started to get mobile again.
    Anyway, thought I would treat myself to one of my favourite combos - Just seems to work and is great in the cup.

    Used a slightly steeper profile this time again, as it seems to preserve the fruitiness and floral notes rather well. Still plenty of cocoa in the finish though makes this a very more-ish result. Pulled and cooled the batch before 2nd-Crack but some blue smoke was just starting to escape the Corretto.

    Gotta wait a couple of days now before digging in; that's going to be hard...
    Copy of profile used and post-roast photos attached.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 350g
    Indonesian Sumatra 'C'... 150g
    Dominican Barahona 'AAA'... 150g
    Ethiopia Biftu Gesha Sundried... 100g
    Roasted Weight... 634g
    Moisture Loss... 15.47%

  35. #1535
    Senior Member LeroyC's Avatar
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    PNG Ulya A for me today. I think I might be getting the hang of this coffee. We'll have to wait and see.

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  36. #1536
    Life-long Learner DesigningByCoffee's Avatar
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    Finishing some Guatamala Jacaltenango (creamy, fruity goodness) and Sidamo Ardi (chocolate & berries) from last week (Yum!), then shortly into some Brazil YB (a slow ramp to just into second crack), the usual Yirg and then Decaf WOW for this week …

    20170811-GuatJac15amb.jpg 20170811-SidamoArdi15amb.jpg

    20170822-BrazilYB.jpg 20170822-YTirg.jpg 20170822-DecafWOW.jpg

    Happy roasting all!
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  37. #1537
    Mal Dimal's Avatar
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    Wow!

    That's a lot of coffee Matt...

    Mal.

  38. #1538
    Life-long Learner DesigningByCoffee's Avatar
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    Yeah - only takes a few friends enjoying fresh beans before the supplies dwindle quickly!
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  39. #1539
    Mal Dimal's Avatar
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    Blend Details...
    India El.Hills 'AA'... 350g
    Indonesian Sumatra 'C'... 150g
    Dominican Barahona 'AAA'... 150g
    Ethiopia Biftu Gesha Sundried... 100g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
    This is an absolute ripper out of the Brazen; just grinding it is one of the most pleasant aromatic experiences too. I just allow the wonderful aromas to waft over me for a little bit before loading the Brazen... Heaven.

    In the cup, it lives up to everything promised from the above. Loads of fruitiness, balanced acidity, great body and as sweet as can be. Plenty of cocoa in a very extended finish too. Impossible to stop at just one or two (or three or four ).

    A great start to get my coffee obsession moving again...

    Mal.

  40. #1540
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    Mal I notice you always list moisture loss, does this give you an indicator on roast level, or what's the relevance for this measure? Thanks, Hugh.
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  41. #1541
    Senior Member matth3wh's Avatar
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    Whats in my coffee roaster this week

    I've gone for the multi bean mix a few times this week and last... one was a bit over done. One a bit under so I'm hoping this batch is just right. 🤣

    1/3s of El Sal, Brazilian Nat and Eth.Yirg Special Prep.

    600g -> 505g ish.

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  42. #1542
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    Mal I notice you always list moisture loss, does this give you an indicator on roast level, or what's the relevance for this measure? Thanks, Hugh.
    Rather than trying to rewrite what has been described quite a lot over the years, a decent explanation can be found here Hugh...
    https://legacy.sweetmarias.com/libra...oast-profiling

    Mal.
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  43. #1543
    Mal Dimal's Avatar
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    Quote Originally Posted by matth3wh View Post
    I'm hoping this batch is just right. ��

    1/3s of El Sal, Brazilian Nat and Eth.Yirg Special Prep.
    Don't forget to come back with your results in the cup Matt...

    Mal.
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  44. #1544
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    Sulawesi blue, last batch was a bit dark, dumped this one into the cooling tray 3 degrees lower. Similar profile to last time. See how it goes, smells better!


    Yirgacheff, went back and loaded my first profile roasting this bean as it seemed to have the best flavour. Then roasted it completely differently.... faster ramp up to a higher end temp and dumped into the cooling tray a good 2+ minutes earlier. See how it goes.



    Forgot to measure weight loss, will update tonight when i get the beans back on the scales. Bought 50x 1 way valve 250g zip lock bags too, makes storage a little easier (love squeezing the bag to get the coffee aroma from the valve too)

    The previous roasts from a few weeks ago (Been sick on and off so not drinking as much coffee as usual) have all been dissapointing in one way or the other, mostly just a general lack of flavour, think i roasted them all a touch dark, they are smooth in the cup, but not a lot in there to excite the senses.

  45. #1545
    Senior Member Lukemc's Avatar
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    Ive been roasting a 3 bean blend for close to 7 months now for some local cafes and restaurants.

    Equal parts indo Sumatra C, Peru Ceja and Ethiopia Sidamo. Gets fairly decent comments wherever itís served. Cuts through Milk well and has a nice cocoa finish. Iím currently searching for a bean to replace the Sumatra (at the same sort of price if I can)

    Hereís all the CS bags from the last month and a half (I took 70 back to Andy prior to these!)

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  46. #1546
    Senior Member matth3wh's Avatar
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    Whats in my coffee roaster this week

    Hi LukeMc.
    You're really smashing through the coffee! Keep up the good work.

    What's your roaster there?

    Have you tried a PNG in place of the Sumatran?
    Last edited by matth3wh; 2 Weeks Ago at 08:48 PM.

  47. #1547
    Senior Member Lukemc's Avatar
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    Iím on a ďnorth coffeeĒ 1kg gas roaster purchased second hand from here mate so 15kg orders take their toll time wise!!!!

    Iíve managed to convince Chris from talk coffee to part with his 10kg Has Garanti in January and canít wait till I get my hands on it once I do Iíll be offering the 1kg roaster for sale on here.

    I havenít yet. Iíve based my price per kg on the Sumatra and Iím scratching to find such a cheap bean with great body and earthy notes. Will have a Look at a few PNG beans in the near future. Thanks
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  48. #1548
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    Whats in my coffee roaster this week

    The Aceh danau laut tawar are great, have you tried them. Very earthy body.

  49. #1549
    Senior Member matth3wh's Avatar
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    Whats in my coffee roaster this week

    I'm guessing Chris really is getting a Phantom roaster then. That 10kg Has Garanti will serve you very well. Little bit envious. 🤣

    Still waiting for a pot of gold to arrive to make a 5-10kg roaster do'able. Anyway, work with what you've got and build up.

    Mal... I got a bit eager and started taste testing the roast. Full body medium acidity dark choc and toffee that's working well for milk drinks so far. Espresso tasting ok but muted so far - need to rest and stop tasting for a few days.
    Last edited by matth3wh; 2 Weeks Ago at 09:32 PM.
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  50. #1550
    Senior Member Lukemc's Avatar
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    Behmor Coffee Roaster
    Thanks Janus will give them a go.

    Yeah matth3wh he is. I might be mistaken but I think he is getting a custom size too hence the wait till January.

    Cannot come quickly enough!! I canít wait
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