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  1. #1551
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    Whats in my coffee roaster this week

    I've got the citrus notes back in the Yirg with a faster roast time, the Sulawesi Blue I'm not having a lot of success with, tastes ok but nothing special. Would be good to do a tasting class to learn how to differentiate which flavours might be associated with poor extraction/espresso making, and those related to roasting issues. Only 3rd day in however would not expect drastic changes in flavour from now to 1 week after roasting? Time will tell.

    Will try mucking around a bit with the curve, also been a week since I cleaned the Gaggia, maybe that's it. So many variables, can see why people go a bit crazy on high end equipment to get as much control over them as possible.
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  2. #1552
    Life-long Learner DesigningByCoffee's Avatar
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    Sulawesi is a great bean, but FWIW I think it is better in a Mocha Java type blend than as a SO.
    I've found that roasting it with a normal-to-faster profile, and dropping it just before second crack works best, which is why it can be pre-roast blended so well with the likes of a 'hit-it-hard-with-the-heat' beans like Harrar or Sidamo.
    As a SO this gives a smooth, thick, earthy flavour, minimal acidity with perhaps a hint of aniseed. Very pleasant as espresso – but not so much if you like zingy, fruity spros!
    Goes quite well with Yirg too – try a 50/50 pre-roast blend
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  3. #1553
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    Whats in my coffee roaster this week

    Have just tried my first pre roast blend in the drum roaster. Equal 1/3 Yirgacheffe, PNG Waghi and Aceh Danau Laut Tawar. See how it goes. Think I'm getting a feel for end of roast temperatures with my thermocouple and how this results with different beans in the cup. Before I was going more for time after first crack for development, but it seems like the end temp as the goal is giving better results than worrying about time after first crack. Trying not to get there too fast whilst also not stalling the roast. Temp controls on the roaster for different density beans becoming clearer too. Enjoying it. . 15.8pct moisture loss today.

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  4. #1554
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    That batch looks very yummy Hugh....

    Have to let us know what your taste impressions are when you get to trying some.

    Mal.

  5. #1555
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    Thanks Mal, yup proof will be in the pudding, will report back.

    The Yirgacheffe and Sulawesi Blue i roasted about 4 days ago are going ok, those lovely fresh roasted coffee aromas started to dissapear, to be honest the Sulawesi doesn't even smell all that good now, and the flavour is unimpressive, i'm doing something wrong with these given so many people rate them. Starting the roast with good heat, then tapering, will start mucking around with end temperatures to see if a few degrees lower end temp help the flavour come out. Yirgacheffe is great, so much zing, mixed them 50/50 this morning for our regular soy flat whites, pretty good.

    Last night's 150g 1/3 blend
    20170831-50gAceh50gWaghi50gYirg.jpg

    This is my last roast of the Sulawesi Blue:
    20170828-120gSulawesiBlue.jpg
    Last edited by Janus; 3 Weeks Ago at 12:55 PM.
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  6. #1556
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    Whats in my coffee roaster this week

    Pudding is ok, nothing special. Finding there's a lot of oil coming out of the Sulawesi beans already. Maybe my coffee machine needs a good clean.
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  7. #1557
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    The flavours in the cup will probably evolve over the next week or so, if they're not gone by then of course...
    It's always interesting to track the flavour development over time.

    Mal.
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  8. #1558
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Janus View Post

    … i'm doing something wrong with these given so many people rate them. Starting the roast with good heat, then tapering, will start mucking around with end temperatures to see if a few degrees lower end temp help the flavour come out.
    FWIW I've always found (with most or even all beans) that starting more slowly and then ramping the heat up to first crack works better flavourwise – with something soft like the Sulawesi even more so. Might be worth a try? Too much heat early on can scorch the outside (or even the inside!

    Cheers Matt
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  9. #1559
    Mal Dimal's Avatar
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    Absolutely Matt....

    Something I learned from Willem Boot when I first started out.

    Mal.
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  10. #1560
    Senior Member Yelta's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    FWIW I've always found (with most or even all beans) that starting more slowly and then ramping the heat up to first crack works better flavourwise – with something soft like the Sulawesi even more so. Might be worth a try? Too much heat early on can scorch the outside (or even the inside!

    Cheers Matt
    You bet Matt! with most beans I start cold and aim to hit first crack @ around 12 minutes, works well for me.
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  11. #1561
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    Yelta and Dimal, are you both roasting on Corretto?

  12. #1562
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Janus View Post
    Yelta and Dimal, are you both roasting on Corretto?
    Yes, I am.
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  13. #1563
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    Yes for me and Matt but Matt has modified his Corretto a bit more than I've done...

    Mal.
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  14. #1564
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    Time for another crack at the Sulawesi Blue 120g --> 104g

    dropped them to cool another 2 degrees lower than last time, the last roast had oil on the surface after only a couple of days and didn't smell great. This roast isn't smelling great out of the roaster straight up, is a lighter colour. Went with a longer drying and then tried to ramp it.

    20170907-120gSulawesiBlue.jpgSulawesi blue 120g 7.9.17.jpg


    PNG Waghi, similar dropped to cool a little earlier, great aroma after cooling, haven't been wowed with this one yet, have really enjoyed PNG coffee in the past though so will keep trying 120g --> 104g

    20170907-120gPNGWaghi.jpgPNG Waghi 120g 7.9.17.jpg
    Last edited by Janus; 2 Weeks Ago at 10:34 PM.

  15. #1565
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    Aceh Danau Laut Tawar, we love this bean in a blend. And who'd have guessed! - 120g in 104g out

    Attachment 16988Attachment 16989

    Yirgacheffe, the citrus notes are great in this one, a fairly quick roast seems to bring out the flavour well. 120g --> 104g

    Attachment 16990Attachment 16991
    Attached Images Attached Images

  16. #1566
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    Today I present my very first bean roast, using Colombian Volcan Galeras Especial bean from beanbay, done in a FFRZ700 baby roaster over a gas stove, so unfortunately I do not have any charts to show you guys
    The objective of my first roast is to get some experience in smell, sound and sight of the roasting process. All I know is that I will try to take it to first crack, and maintain a medium roast (I use roasted beans I bought locally as reference, i would say around CS8~CS9?)

    First crack came around 8-9min mark , after which i turned off the stove shortly. The temp. inside the roaster was around 190c during this time.
    I checked the bean's color at 11-12min mark when the first crack appears to have stopped and still found the color a bit too light.
    I turned on stove on low, and continued further 3-5min until the the beans looked similar to my reference beans . I pour out the beans on a large metal sieve and cooled it down with an aid of a large fan.
    I used 150g of greens beans and resulted in 127g of roast so 15.3% loss, sounds about right?

    a shot of the result below, as mentioned its my first roast so any comments are welcome. But personally I am very proud to call myself a home roaster now!

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  17. #1567
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    Well done! Now the really fun part, drinking the coffee enjoy and let us know how it tastes.

  18. #1568
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    Quote Originally Posted by justacuppa View Post
    Today I present my very first bean roast, using Colombian Volcan Galeras Especial bean from beanbay, done in a FFRZ700 baby roaster over a gas stove, so unfortunately I do not have any charts to show you guys
    The objective of my first roast is to get some experience in smell, sound and sight of the roasting process. All I know is that I will try to take it to first crack, and maintain a medium roast (I use roasted beans I bought locally as reference, i would say around CS8~CS9?)

    First crack came around 8-9min mark , after which i turned off the stove shortly. The temp. inside the roaster was around 190c during this time.
    I checked the bean's color at 11-12min mark when the first crack appears to have stopped and still found the color a bit too light.
    I turned on stove on low, and continued further 3-5min until the the beans looked similar to my reference beans . I pour out the beans on a large metal sieve and cooled it down with an aid of a large fan.
    I used 150g of greens beans and resulted in 127g of roast so 15.3% loss, sounds about right?

    a shot of the result below, as mentioned its my first roast so any comments are welcome. But personally I am very proud to call myself a home roaster now!

    Ah awesome stuff! Yeah it sounds like you've got a great process going there. Have fun with it, and definitely experiment!

    Depending on your brewing method that you're roasting for, it's worth taking a bean to just on second crack or even further into it (if anything to know what it sounds like, but also to know how long after the end of first crack it occurs). So yeah ending a roast on the first snaps of SC, then another 30s before SC would occur, 1m before etc, and tasting them all and seeing what you like! Doing a few batches like this you can test them and take notes, and alter accordingly for future roasts.

    And yeah have a read through this thread for some awesome info, DesigningByCoffee's post is great! Even though it's mainly for the Behmor roaster, still some helpful info in there:

    Behmor and Lighter versus Darker roasts

  19. #1569
    Life-long Learner DesigningByCoffee's Avatar
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    Those Later roast look good Janus- let us know how they taste! And don't stress the aroma in the roaster - not an accurate judge of character
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  20. #1570
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    Quote Originally Posted by DesigningByCoffee View Post
    Those Later roast look good Janus- let us know how they taste! And don't stress the aroma in the roaster - not an accurate judge of character
    Thanks. Yeah it's not the aroma in the roaster it's the aroma after the beans have cooled.
    I'm guessing that beans which have a lot of oil escaping after 2 days are probably overdone, if no luck this time I'll drop them to cool another 2 degrees and so on

  21. #1571
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    Thanks Janus , Simon,

    I made a shot this morning, 15g in, 30ml out, 40 seconds. I was hoping to get more crema, but I am still experimenting with grind size and getting use to my new espresso maker. Luckily the shot tasted nice.

    I normally drink mostly pour over with V60/Kalita, so I was aiming for a lighter side of roasts.. but lately I have developed a taste for espresso so I should also try darker roasts.. I'll do another batch this afternoon and take it to second crack, still lots to learn but enjoying the process!

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  22. #1572
    Senior Member greenman's Avatar
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    Quote Originally Posted by Janus View Post
    Thanks. Yeah it's not the aroma in the roaster it's the aroma after the beans have cooled.
    I'm guessing that beans which have a lot of oil escaping after 2 days are probably overdone, if no luck this time I'll drop them to cool another 2 degrees and so on
    Oily beans after a couple of days is not good, too much caramelisation of the sugars, a gentler roast profile and a gradual ramp up to first crack would work better, beans look scorched in places.
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  23. #1573
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    Whats in my coffee roaster this week

    Thanks, the photos at night with no flash do appear much darker than they are in reality. However there does appear to be some light scorching on the tips.

    Do wet hulled coffee roast differently?
    Last edited by Janus; 2 Weeks Ago at 03:46 PM.

  24. #1574
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    I've done 3 batches over the last few days. The first of which was a Yirg natural that might not be any good as the safety time out caught me for only the second time ever since I've had the Behmor. I 'finished' the roast as soon as the machine was cool enough to allow me to turn it on again. I was going to bin it, but I decided to keep it and I'll be interested to see what it's like.
    The second batch was much more successful. Taken just past first crack giving a moisture loss of 15.4%. Looks good -

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  25. #1575
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    Quote Originally Posted by LeroyC View Post
    The second batch was much more successful. Taken just past first crack giving a moisture loss of 15.4%. Looks good
    Indeed it does mate...

    Mal.

  26. #1576
    Life-long Learner DesigningByCoffee's Avatar
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    A few batches for a SO and Mocha Java blend.
    Followed Andy's Limmu idea in Beanbay notes for a lighter and regular roasted blend, for some Sidamo Guji. Dropped first one at 215° and the next at a more regular 221°. Then a Sulawesi Blue. Then various bagging variations for cupping!

    20170909-Guji-Light-750g-5amb.jpg 20170909-Guji-Std-750g-5amb.jpg 20170909-SulBlue-750g-5amb.jpg


    Had as a Mocha Java F/W straight out of the roaster - already some beautiful fruity sparkle & aroma from the lighter Guji, but still lovely body… yummmm
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  27. #1577
    Mal Dimal's Avatar
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    India El.Hills 'AA', Indo.Sumatra 'C', Dominican Barahona 'AAA' and Eth.Sidamo Guji

    Used a similar blend to last time but altered the proportions slightly between the El. Hills and Sumatra 'C'. Also swapped the Biftu Gesha for Sidamo Guji, just for something slightly different...

    Shortened up the overall profile a little too in an effort to enhance (even more) the fruitiness and sweetness. The previous batch is just wonderful in the cup but maybe this will improve it just a little more. Don't know if you don't try ... Pulled and cooled before the first snaps of 2nd-Crack.

    Blend details below, with profile used and post-roast photos attached.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 300g
    Indonesian Sumatra 'C'... 200g
    Dominican Barahona 'AAA'... 150g
    Ethiopia Sidamo Guji... 100g
    Roasted Weight... 634g
    Moisture Loss... 14.8%

  28. #1578
    Senior Member greenman's Avatar
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    Sulawesi Blue

    Quote Originally Posted by Janus View Post
    Thanks, the photos at night with no flash do appear much darker than they are in reality. However there does appear to be some light scorching on the tips.

    Do wet hulled coffee roast differently?
    Did a roast of the Sulawesi Blue yesterday--500g - charge temp 170C 66% heat with a gentle ramp up to first crack, took the roast 1m30sec past start of first crack and then cooled aiming for filter/espresso roast. 11min roast time.
    Just had an espresso shot, still a bit lively but pleasant zesty acidity, rich body, fruity notes and a lingering chocolate finish.

    20170910_125043.jpg
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  29. #1579
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    So wanted to share my first few roasts and thought better in this thread then starting a new one. Got a Behmor Plus and a bag of Indian Elephant Hills, Ethiopian Gambella and Sulawesi Blue.


    First few roasts were 100g batches of IEH and thinking should have listen and gone with 200g batches as these were well nothing special. Hard to tell what was happening as it all was a rush. Think 1st crack rolled into 2nd in a heart beat but ??? Both roasts done using P1 then dropping to 25% at 1st crack.

    Tried 200g of Salawesi Blue using P1 then dropping to 25% at 1st crack. after 4-5 days tasted okay and starting to see what are in the beans tasting notes bit not sure if need to take a bit further as has a bit more then light acidity (or my version of light is out). Still drinkable and happy.

    Well rightly or wrongly i tried pre roast blend of 400g batch of 45% IEH, 33% Ethi Gambella and 22% Salawesi Blue. P1, 1st crack after 14 minutes and believe pulled just as 2nd hit. Cooled in Behmor.

    EH 100g batch
    EH 100g.jpg

    400g blend batch
    blend 400g batch.jpg

    Thoughts on the roasts (sorry for picture quality look better on phone)?
    Either way enjoying the new adventure and keen to keen trying / learning

  30. #1580
    Life-long Learner DesigningByCoffee's Avatar
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    Welcome to the journey Mb21!
    It does sound like 400g is a good size for the Behmor - small batches in any roaster are harder to control. Let us know how your blend went
    Matt

  31. #1581
    Mal Dimal's Avatar
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    Great stuff Mb21...

    Both batches look pretty decent but the true result will be in the cup of course.
    As Matt says, let us know your thoughts after tasting.

    Mal.

  32. #1582
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    A few batches for a SO and Mocha Java blend.
    Followed Andy's Limmu idea in Beanbay notes for a lighter and regular roasted blend, for some Sidamo Guji. Dropped first one at 215° and the next at a more regular 221°. Then a Sulawesi Blue. Then various bagging variations for cupping!

    20170909-Guji-Light-750g-5amb.jpg 20170909-Guji-Std-750g-5amb.jpg 20170909-SulBlue-750g-5amb.jpg

    Had as a Mocha Java F/W straight out of the roaster - already some beautiful fruity sparkle & aroma from the lighter Guji, but still lovely body… yummmm
    Interesting

    I've sampled the two Guji variations back to back and as a blend.
    The first roast was a little slower and dropped 5° before second crack at 216°. The results as espresso were a smooth, sweet gummy-bear type fruity espresso.
    The second batch, in the hot roaster, went slightly faster, and I dropped just at the first snaps of second crack at 221°. In the cup, it was much more bitey, with greater acidity, less gummy fruits, but some good poke at the top end.

    And together – they complement each other greatly!
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  33. #1583
    Senior Member LeroyC's Avatar
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    This is a Peruvian that I got from the little roastery in my town. They're called Three Llamas and only roast Peruvian coffees that the owner sources direct from the co-ops and imports himself. Most are from the Cajamarca area or San Ignacio. The last lot I had was an organic certified coffee, this one is not. Apparently this ones a bit more balanced, still quite sweet if roasted well, but lacks the bright acidity of the San Ignacio organic apparently. Will be interested to see what it's like.

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  34. #1584
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    The last of my Rwanda Buf Remera Gitantu. I managed to follow the profile of the last batch of this that I roasted. That turned out nicely so hopefully this one is just as good.

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  35. #1585
    Senior Member speleomike's Avatar
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    Hi all

    Over the last few weeks I have been really impressed with the Costa Rica Cafe Hermosa. Have done two blends; Costa Rica Cafe Hermosa 1 kg + Indonesian Sumatra 300 gm + PNG Wahgi 300 gm and the other blend was Costa Rica Cafe Hermosa 1 kg + Rwanda Nyungwe 0.5 kg. Both are just exquisite.

    Mike
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  36. #1586
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    Behmor Coffee Roaster
    The Sulawesi has performed much better this time around (and no oil on the surface), might try a 10c lower charge temp and slightly longer drying on the next batch to see how it goes. The Yirgacheffe has these amazing citrus notes that you can easily lose if you take it too far (still good when you've moved past the citrus though), also the Aceh wasn't as great as before, lost some of the spiciness to the darker roast, the PNG will be my next focus after i figure the sulawesi out.
    Trying to lock down the temperature the Yirg needs to roast to, to maintain the citrus, but not be too bright. Had a Campos superior coffee the other day, swear i could taste a very similar citrus note in the cup.

    Have been away for a few days, so the last roasts are still being consumed, ended up combining them all, this morning's coffee was good, but i'm thinking the coffee has already peaked as the flavours seemed a bit muted.

    Mucking around with the Pullman pressure gauge trying to re-calibrate pressure on my Gaggia Classic, seems to be working better now, a bit less spitting with the naked filter, have to post it off tomorrow. The coffee production is another saga of learning isnt' it.. am able to taste more in pour over as there's less chance of me stuffing up the brew method.
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