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Thread: Whats in my coffee roaster this week

  1. #1601
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    Just purchased an entry to the home roaster's comp. I've got a long way to go before i'm able to get the best out of beans for my taste, however it'll be fun to roast some up and have them judged, hopefully there is more to the feedback than just numbers. Comments from professional judges will be gladly received, who else is having a crack (excuse the pun)?

  2. #1602
    Senior Member simonsk8r's Avatar
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    Ah good on ya mate, it's a great idea to enter things like that not only for the experience, but to get some feedback and be able to learn more is always great. Entered a martial arts tournament recently and also earlier in the year even though I'd never previously been interested in that sort of thing, but thought it would be a great learning experience and also just being a part of it with fellow likeminded individuals was great to share. May not be entering this one but at some stage I probably will give it ramping hot rolling crack! ;D
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  3. #1603
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    Roasted up tonight Yirgacheffe, Aceh, Sulawesi and PNG. Moisture loss 13%, 12.34%, 13.57% and 13.71%. Are these low loss? I gave the PNG and Sulawesi in particular a solid roast, 15-17 min so surprised if the moisture loss is low? These beans are only a few months old too..

    Aceh roasted way too fast at the start and stalled late methinks, proof will be in the pudding:
    20171016-140gAceh.jpg

    PNG again i let it take it's time, aroma is good straight after cooling (though i'm learning that means squat). For some reason the RM software regularly is unable to open templates, i forgot to save the jpg, went to re-open it and it's already giving me the found 20 columns looking for 19 error..

    Sulawesi, gave these a bit longer too, they heat up a touch faster than the PNG and have more momentum, see how they go:
    20171016-140gSulawesi.jpg

    Yirg, tried to drop these to cool a little earlier, again the saved csv doesn't load so i can't grab a jpg, photo of the first three without the Sulawesi (as it was still roasting:

    16th Oct Yirg.PNG.Aceh.jpg
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  4. #1604
    Mal Dimal's Avatar
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    The Aceh profile doesn't look too bad mate; can't see where it may have stalled...
    As you say, proof will be in the cup.

    Mal.

  5. #1605
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    Sulawesi success!
    Having a pour over right now, Black, itís got a nice rich aroma and is sweet and smooth. Happy days, I really struggled with this bean. Aftertaste is a bit burnt flavored though, however itís pleasant in the cup
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  6. #1606
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    Sulawesi success!
    Having a pour over right now, Black, itís got a nice rich aroma and is sweet and smooth. Happy days, I really struggled with this bean. Aftertaste is a bit burnt flavored though, however itís pleasant in the cup
    Ah they look good mate, great to hear! Yeah the moisture loss does seem a little on the low side, but it can vary from roast to roast i guess depending on different conditions. Mine are usually round the 14.5-16.5% mark depending on for filter or espresso, but try tasting and see how it turns up! I'm not entirely sure how important moisture loss is in brewing and in the effects on flavour, I'd love to understand that a bit better.

    And YEAH I've had that! Nice sweetness and great flavours, but a bit burnt/harsh in the aftertaste... does anyone have any thoughts as to what accounts for this? Strange..

  7. #1607
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    I'm not entirely sure how important moisture loss is in brewing and in the effects on flavour, I'd love to understand that a bit better.
    Has been covered over the years...
    Here's a link to an earlier post in this thread that may help you out.
    coffeesnobs.com.au/home-roasting-tips-tricks-ideas/27607-whats-my-coffee-roaster-week-31.html#post615157

    Mal.
    Last edited by Dimal; 20th October 2017 at 11:29 AM.

  8. #1608
    Senior Member simonsk8r's Avatar
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    Cheers Mal, the link seems to just bring me back either to page 1 of the thread (tapatalk) or back to this last page (CS site), all good I'll have a search.. cheers

  9. #1609
    Mal Dimal's Avatar
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    Works Ok on Firefox...

    Perhaps if you just copy the link and paste the url into your browser.
    Should work...
    It's post #1542

    Mal.

  10. #1610
    Senior Member simonsk8r's Avatar
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    Ah cool it works now hehe, thanks Mal!

    "Moisture loss can tell you a lot about a coffee that roast color, or time, or temp cannot. This is because you can produce a fairly light roast, yet still have a higher moisture loss which will affect the brightness, body, sweetness, and overall impression of the cup."

    Ah right, doesn't specifically say what changes will occur in terms of which of those variables go up or down (eg producing a same colour roast but higher moisture loss results in more brightness, less sweetness or whatever etc), but the main takeaway I get is the aim to maintain consistency in roasts. I'm wondering what would happen taking a roast darker but if it ended up having the same moisture loss as a previous lighter roast, what effects it would have (Or whether all characteristics are the same)... interesting!

  11. #1611
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Ah right, doesn't specifically say what changes will occur in terms of which of those variables go up or down (eg producing a same colour roast but higher moisture loss results in more brightness, less sweetness or whatever etc), but the main takeaway I get is the aim to maintain consistency in roasts. I'm wondering what would happen taking a roast darker but if it ended up having the same moisture loss as a previous lighter roast, what effects it would have (Or whether all characteristics are the same)... interesting!
    Experimentation is the name of the game mate, and lots of record keeping.
    Moisture loss can also be effected by the bean density too I've found, i.e. if you're not careful, they can dry out more than you would expect for a particular profile. And the thing is, even though we call it "Moisture Loss", it's not just referring to water content; volatile oils can also be driven off and this does effect the results in the cup...

    Mal.
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  12. #1612
    Senior Member simonsk8r's Avatar
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    True that! Thanks heaps, yeah I've always recorded moisture loss but never really paid much attention to it, and yeah interesting about bean density..


  13. #1613
    Senior Member LeroyC's Avatar
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    Second batch of PNG HOAC FTO last night. I didnít get to try the first batch properly, but Iím thinking this will be quite a nice coffee. This batch hit 2nd crack just as it was coming out. Itís not too dark, but I think itíll be more for espresso than manual brew.




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  14. #1614
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    Fascinating discussion about moisture and it appears obvious ex-post. I was wondering why my pan roasting gave so much more flavourful (but flawed, due to scorching which I now believe is unavoidable with the pan) roasts over the popper. Larger loads in the popper "feel" heavier by the handful afterwards (maybe time to break out the scale?) and it may simply be that less airflow keeps the moisture in the bean.

  15. #1615
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by apicius View Post
    Fascinating discussion about moisture and it appears obvious ex-post. I was wondering why my pan roasting gave so much more flavourful (but flawed, due to scorching which I now believe is unavoidable with the pan) roasts over the popper. Larger loads in the popper "feel" heavier by the handful afterwards (maybe time to break out the scale?) and it may simply be that less airflow keeps the moisture in the bean.
    Thatís probably only part of the story. Theyíre completely different types of heating/roasting as well which will have something to do with it. Conduction v. Convection.
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  16. #1616
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    My last roast session (6 days ago, 4 lots) was broadly disappointing, the Sulawesi was probably the closest to good flavour, and i still don't particularly like it.
    6 days on and this morning's coffee was about the most palatable yet, the previous days have all yielded poor flavour (I've tried pour over SO, SO latte and blend latte).

    Steve82 has graciously offered some specific advice on the quest as he's owned one, his suggestion to roast just 1 bean until i can nail the roast on it is the direction i'm thinking i'll go from here, the Yirg is a great bean, might start doing multiple Yirg roasts in sessions, then move onto the next bean once i've finished the bag. Might change to a different software too, give the Artisian a go, I don't know why, but the templates often wont load on RM, i've tried a few different options/fixes after reading the thread on here, but it's just not happening. Start a notebook too so we can log thoughts on taste each day for each roast.

    Planning to do a first roast of the competition beans tonight, will report back once done

  17. #1617
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Janus View Post
    My last roast session (6 days ago, 4 lots) was broadly disappointing, the Sulawesi was probably the closest to good flavour, and i still don't particularly like it.
    6 days on and this morning's coffee was about the most palatable yet, the previous days have all yielded poor flavour (I've tried pour over SO, SO latte and blend latte)
    I recommend trying a longer rest time.
    I started drinking my current roast (PNG Mt Ambra) 10 days post-roast. It tasted so underwhelming I thought I had stuffed up the roast or the beans were too old - bought 3.5 years ago. I persisted until on day 12, the brew I made was sensational - lovely sweet berry flavours that cut through milk. Even better as a short black later that day. Still drinking the same batch 14 days after roasting and it is still good.
    I nearly always rest at least 8 days but I have had the occasional roast that was excellent after less than a week's rest.
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  18. #1618
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    Tonight's roast', thought i'd try a couple of different roast levels on the same bean, both loaded at 210c.
    Cooled first at 212c, 15.02% moisture loss, 14 minute roast
    Cooled 2nd at 220c, 16.06% moisture loss, 15 minute roast

    Uber chaff on these bad boys.

    IMG_2117.jpgIMG_2116.jpg

    Wondering if i've been easing on the heat and cooling too early, and that's why the results haven't been so great. The darker of these roasts (hard to see under kitchen lighting) already has a much more appealing aroma than the lighter, which is a bit surprising as the lighter roasts usually have a better aroma immediately once cooled in my limited experience. See how they develop.

    Started a book tonight too; preheat time and heat setting, load temp, temp when dropping to cool, and moisture loss, with room for tasting notes. Any other information i should note, please let me know

  19. #1619
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    Ok, day 7 and the roast' appear to have come good, this morning's latte was enjoyable. Could it be true that a really good bean, ie. a bag of beans roasted by a high end roaster, would be tasty within a day or two and continue improving, whereas a more average bean might take some time to turn drinkable? Trying to work out how coffee from Campos has such great aroma and flavour straight up.. guess they roast it to perfection, and the beans are very high end to start with. They had 250g bag of Panama La Esmeralda estate beans for $48 a bag the other day, wowwowow.
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  20. #1620
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    I am currently drinking some beans that were rated a 90 on the Qcup score. They were very nice after 2/3 days but right now at about day 7 the flavours are totally different and I am enjoying them a lot more. There is more complexity now with a chocolaty/caramel flavour that was not there a few days ago. Of course now that they are drinking magnificently I am about to run out. Will need to roast a double batch next time.
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  21. #1621
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    Started a book tonight too; preheat time and heat setting, load temp, temp when dropping to cool, and moisture loss, with room for tasting notes. Any other information i should note, please let me know
    With your roaster, Turning Point Temperature, Time to 1st-Crack, Time from 1st-Crack to end of Roast, Development Ratio...
    There may be others that some of the Pros use but that would cover everything I do.

    Mal.
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  22. #1622
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    Thanks Mal.
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  23. #1623
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    PNG Mt.Ambra 'A' with Indonesia Aceh Danau Laut Tawar

    The results of the last roast (India El.Hills 'AA' with Guatemala Jacaltenango SHB) were just wonderful in the cup so trying out the other b'day bean "Indonesia Aceh Danau Laut Tawar" combined with "PNG Mt.Ambra 'A'" this time around. Tried a similar blend ratio in the popper a couple of weeks ago and it too was pretty darn wonderful in the cup; with loads of temperate fruit sweetness and acidity, coupled with red berry notes and a huge lingering finish of sweetish cocoa.

    Sticking to my slightly quicker profile being used of late but with a slight modification up to 130C before ramping up at 160C. Roast was taken to just under 220C at a couple of degrees before the onset of 2nd-Crack at which point the batch was dumped and cooled. Aromas emanating from the cooler were lovely, I might add...

    Copy of the blend details below with Profile and Post-Roast photos attached...

    Mal.

    Blend Details...
    PNG Mt.Ambra 'A'... 400g
    Indonesia Aceh Danau Laut Tawar... 350g
    Roasted Weight... 637g
    Moisture Loss... 15.06%

  24. #1624
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    First time roasting a blend (and only my 4th roast in the Behmor).

    This one just uses up the beans I have (I don’t know the particular beans, just the origin — they all came free with some purchases):

    Brazil (50%)
    Peru (25%)
    Nicaragua (19%)
    PNG (6%)
    Moisture loss 15.71%

    I roasted a 350gram batch and started at P1, which I think was a mistake because I saw some puffs of smoke too early (am thinking now maybe it was because some small beans got stuck in the drum). Tried to compensate by going to 50% power and then back up to 75% but my temps never got higher than 174C (or they probably did after I pressed Cool). I will get another go at roasting the blend on the weekend and I think I might try starting on P3 as recommended by the manual. It is a bit difficult being a newbie and not knowing what the beans are...

    I am thinking now that my next beans should be the Peru Ceja that everyone loves. I still have 2kgs of the mystery PNG so I might roast 50/50 PNG/Peru. My partner also likes the Ethiopian Yirgacheffe so that might go as an SO for the Brazen.

    Here is a photo of the (failed?) first roast.
    Attached Images Attached Images
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  25. #1625
    Mal Dimal's Avatar
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    Great first effort mate...

    So as not to wade through my bean stash too quickly, when I'm experimenting with ideas for a new blend combo, I head back to my faithful Popper and roast small batches of about 80g each. Then, blend the various bean varietals in ratios that I think may work afterwards, adjusting the proportions of each accordingly.

    Nice and quick, little to no wastage and generally very good at determining future results from my Corretto setup...

    Mal.
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  26. #1626
    Senior Member speleomike's Avatar
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    Hi all

    This morning I roasted 1 kg Costa Rica Cafe Hermosa plus 300 grams of Indian Elephant Hills Monsooned. The monsoon adds a nice bit of extra body and earth to the wonderful Hermosa. I can see that both are sold out on the Bean Bay and I can understand why - they are both great coffees.

    Mike
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  27. #1627
    Senior Member simonsk8r's Avatar
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    Ah nice combo!

    Currently roasting up some PNG Mt Ambra A, it's been a long time, didn't realise I had so much of the greens left! Changed how I end my roasts and how I record them, instead predicting some 'projected' SC (which may or may not have been accurate), I'm just ending roasts based on time after end of FC. I never take roasts to SC anyway, so thought this would be far more consistent (it's not a massive change, but for consistency sake it really should be! Will see how it goes anyway)

    I'm also changing how I approach subsequent roasts when done in a row. If the second/third roast is a bit longer before FC etc occurs (eg FC or end of FC occurs 15s later than prior roast), I'll extend the roast 15s later than the usual planned end time (so instead of exactly ending the roast 1m after end of FC, end at usual PLUS add the difference, ie end at 1m15s). Just to try avoiding some inconsistencies I've had with back to back roast moisture levels (and btw, not based on anything, just giving it a first crack XDXDXD). Dunno if that was coherent haha.

    Did 3x300g roasts in the Behmor (1lbP3C), ended all roughly 1 minute after the end of FC, moisture losses: 15.16%, 15.16% (not a misprinted, STOKED with that haha) and 15.33%.
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  28. #1628
    Mal Dimal's Avatar
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    Looking good there mate...

    Mal.
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  29. #1629
    Senior Member LeroyC's Avatar
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    Another batch of this very nice Peruvian. Looks like Iíve nailed it again. Hereís hoping.

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  30. #1630
    Senior Member simonsk8r's Avatar
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    Hahaha as per the 'Resting Coffee' thread, whipped out the ol popper to roast up a 100g batch of Ethiopia Sidamo Ardi Naturals to tide me over whilst my PNG beans rest, it had been soooo long since I've used the popper, I'd forgotten how I did it haha! Nevertheless, the roast was veeeerrry uneven, although naturals tend to be, this was all over the shop haha! Gonna leave the beans out for a few hours, then tomorrow grind some up to leave for about 10 minutes or so before brewing in filter.

    Moisture loss 16.2%! :S
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  31. #1631
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    Comp beans, tried a slightly faster roast with a lower drop for cooling temp than last time for pour over, 13.75% loss. Look ok, will taste in a few days:


    Costa Rica Lalapa, loaded 210c, dropped for cooling at 215c, moisture loss 13.9%:

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  32. #1632
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    Both beans smelling great this morning. Realised for espresso most beans I enjoy closer to SC. The 1 exemption so far is the Yirgacheffe which blended in at 10-15% at a lighter roast retaining the citrus notes we find really pleasant. Cleaned our Gaggia Classic properly too last night, this mornings 10 day post roast mix of Yirg (too dark for citrus) PNG Waghi and Aceh (roasted a touch too light) is really smooth and tasty.

    Fun fun.
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  33. #1633
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Janus View Post
    Realised for espresso most beans I enjoy closer to SC. The 1 exemption so far is the Yirgacheffe which blended in at 10-15% at a lighter roast retaining the citrus notes we find really pleasant.
    What'll really do your noodle is when you realise you can keep the great Yirg citrus zing & get the body, depth and espresso bite of nearing second crack!

    I've found (especially obvious with Ethiopians including Yirg and Harrar IMHO) that a slightly faster ramp to first crack and then dropping just at the first pops of second crack will give a big, light, zingy, bitey espresso shot. If you do a slightly slower ramp to first crack with the same beans, but drop say 4-5į earlier (lighter) the results will be smoother, thicker, sweeter but lighter in intensity - less impressive in milk.

    And then blend both of these – Amazing!
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  34. #1634
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    Thanks! Iím really feeling my way around in the dark still, results vary considerably. Will try as youíve said. I have noticed a higher ROR has resulted in the citrus notes previously on these beans.
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  35. #1635
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    2 weeks post roast and my last round of Yigacheffe, Sulawesi, Aceh and PNG are tasting amazing, rich and smooth latte in the mornings. Coming from having been seriously disappointed in the results for the first week, i need to start resting my coffee a lot longer before consuming..
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  36. #1636
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    2 weeks post roast and my last round of Yigacheffe, Sulawesi, Aceh and PNG are tasting amazing, rich and smooth latte in the mornings. Coming from having been seriously disappointed in the results for the first week, i need to start resting my coffee a lot longer before consuming..
    Yeah I'm really finding the resting aspect to be so important now.. perhaps a key variable amongst the others. Trying it too early and I think I've stuff up the roast which leads to a WHOLE chain of logic trees haha (maybe I roasted it too long, too much weight, heat, maybe too hot ambient conditions etc etc), when all it needed was rest. Trying it a little later and all that fretting and doubting was needless in the end haha.

    Still good to note the changes day by day and that's a great learning experience, but it can make it sort of hard to properly evaluate if tried too early, almost like it needs a baseline, and it just takes a bit of time for that base to be established so only from that point on can it be looked at.

    But still each coffee is different (not to mention roasting platform, green bean age, ambient local conditions, particular crop of green bean etc), so that can shift the baselines, that's why sometimes other people's advice just isn't applicable, and you really have to explore for yourself and your situation what will yield the best results. Which I reckon is really cool, it keeps us honed in and learning so much more, too much conflicting advice can really throw us in a loop at times!

    And by the way, am really loving your posts, it's great to see the different approaches and all the different changes you make to your roasts, and even though my roasts don't go into as big a depth with not as many variables i can change, I'm still learning from your posts
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  37. #1637
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    What'll really do your noodle is when you realise you can keep the great Yirg citrus zing & get the body, depth and espresso bite of nearing second crack!

    I've found (especially obvious with Ethiopians including Yirg and Harrar IMHO) that a slightly faster ramp to first crack and then dropping just at the first pops of second crack will give a big, light, zingy, bitey espresso shot. If you do a slightly slower ramp to first crack with the same beans, but drop say 4-5į earlier (lighter) the results will be smoother, thicker, sweeter but lighter in intensity - less impressive in milk.

    And then blend both of these Ė Amazing!
    I've always wondered about blending 2 different roast depths.. do you find that extractions are pretty even? I would imagine the water would freak out when passing through the coffee haha, "which way is gonna be easier!!" XD

    I know blends are done all the time, just two different roast depths I'm not sure how the water would react with the oils present and moisture level as well. But have always thought that would definitely be a best of both worlds...

  38. #1638
    Super Moderator Javaphile's Avatar
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    The blending of different roast depths of the same bean has been discussed a number of times on here going all the way back to the beginning of CS. Do some digging and you'll no doubt find those discussions. Some have blended 3 or possibly even more roast depths of the same bean looking for that perfect cup.


    Java "Blend what?" phile
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  39. #1639
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Javaphile View Post
    The blending of different roast depths of the same bean has been discussed a number of times on here going all the way back to the beginning of CS. Do some digging and you'll no doubt find those discussions. Some have blended 3 or possibly even more roast depths of the same bean looking for that perfect cup.


    Java "Blend what?" phile
    Yep! the same applies to most things coffee, after a few years using Coffee Snobs I realised it's a cyclic thing, people join, gain a little expertise, feeling they have just discovered the wheel, begin to offer (expert) advice, the previous crop of experts abandon ship and the cycle reboots.

    As Javaphile suggests, learn to make use of the search feature and all will be revealed.

    The sad thing is many of our very knowledgeable members of past years are no longer posting or have moved on, progress!
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  40. #1640
    Senior Member simonsk8r's Avatar
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    Thanks guys. I am aware of the search function, I do think it's nice when topics come back though and it can be discussed again, especially in light of people offering more of their current observations of how they apply something or how it works for them, and how it may have changed since them original threads. Sometimes I feel like things are brought up and people are often stopped dead in their tracks by saying use the search function, and it doesn't allow for open conversation sometimes which is why we come to the forums I guess. I know it might have been discussed ad nauseam and I certainly am a fan of searching through the forums before posting new threads/posts to see if it has been answered, and not aiming to insult or cause a fuss, it's just nice for some topics to come back, especially with the new crop of people with different experiences of it which may be able to offer a different perspective/approach

  41. #1641
    Life-long Learner DesigningByCoffee's Avatar
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    Couple of pre-roast blends – Sulawesi + IEH and Eth Guji + Gambella Sundried – to then be post-roast blended into a Mocha Java type arrangement. Slightly faster ramp on the Ethiopian, both taken to just the first hints of second crack.
    Sampled independently, the first is smooth & zingy with masses of thick gloopy crema and with the earthy Indo flavour present, while the Ethiopian blend gives good acidity and lovely fruitiness.
    Yum!

    20171104-IEHSulBlue17amb780g.jpg 20171104-GambellaGuji790g18amb.jpg
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  42. #1642
    Senior Member simonsk8r's Avatar
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    Behmor setup... check.

    Profitec fired up... check.

    Grinder hopper full of beans... check.

    Delicious long black made with PNG Mt Ambra A... check.

    Ethiopia Yirgacheffe Aricha Gr3 Natural greenies... check.

    Muse's Origin of Symmetry album playing in the background... check.



    ........ I think it's roasting day.....
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  43. #1643
    Senior Member Yelta's Avatar
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    Take care you don't double roast em Simon.

  44. #1644
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    Hi DesigningByCoffee
    what ratio or weights did you use for the finished mocha java blend?

  45. #1645
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Yelta View Post
    Take care you don't double roast em Simon.
    Haha, is that cos the greenies are already a fair darker colour? (Or because that album is a bit trippy, and mixed with coffee consumption I may lose track of life's events? XD)

  46. #1646
    Senior Member simonsk8r's Avatar
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    The Yirgs came out okay, did three batches, the first two 350g1lbP2A, the third at 350g1lbP3C.

    With the first two my aim was to pull the first one about a minute and a half after the end of FC, and the second batch a minute after it to see which I preferred. The only thing is the second batch everything happened a bit sooner (30s roughly):

    1st batch FC/Rolling FC: 13/13:15
    2nd batch FC/Rolling FC: 12:30/12:45

    1st batch end of FC: 14:40
    2nd batch end of FC: 14:10

    Was wondering if anyone had any advice with something, obviously this time I was wanting to pull the roasts at different times, but if I was wanting to get consistent roasts and get that second roast to the exact same depth (and moisture loss) as the first, what could I do? Even if I pulled both roasts a minute after the end of FC, they wouldn't be the same would they, because the roasts happened at different speeds... ?

    I don't have any temp probe, but if that's probably the best way to measure it I may have to consider that hehe

    Thanks in advance

  47. #1647
    Senior Member Yelta's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Haha, is that cos the greenies are already a fair darker colour? (Or because that album is a bit trippy, and mixed with coffee consumption I may lose track of life's events? XD)
    Nope! because you originally double posted # 1642 this thread.

  48. #1648
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Yelta View Post
    Nope! because you originally double posted # 1642 this thread.
    OH did I haha whoops! That didn't show up in Tapatalk, maybe the mods deleted it, will be more aware of how many times I hit "Post" next time XD

  49. #1649
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by simonsk8r View Post
    ...maybe the mods deleted it...
    Now who would do a thing like that?!?


    Java "Gazing at the sky tunelessly whistling" phile
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    Toys! I must have new toys!!!

  50. #1650
    Life-long Learner DesigningByCoffee's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by Mb21 View Post
    Hi DesigningByCoffee
    what ratio or weights did you use for the finished mocha java blend?
    Hi Mb21
    I go with 50/50 Ė makes weighing and blending nice and easy!
    I must admit I struggle with the "29.5g of this to 37.8g of that." I don't know how much difference it really makes at the end of the day when you consider how many other variables there are in the rest of the process of roasting, grinding and brewing!
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