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Thread: Whats in my coffee roaster this week

  1. #1801
    Life-long Learner DesigningByCoffee's Avatar
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    Some Aceh Danau for this week, taken a little darker to 220į, just before second crack. Good acidity and tang, thick body and big, gelatinous crema as a doppio this morning, with plenty of 'grunt' due to the slightly darker roast…

    20180205-AcehDanau800g25amb.jpg
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  2. #1802
    Mal Dimal's Avatar
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    Details...
    Ethiopia Biftu Gesha SunDried... 400g
    Indo. Aceh Danau Laut Tawar... 350g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
    Tried a quick brew today just to see how this combo is travelling.
    In a word - Fantastic!!!

    It is so sweet and fruity, it is astounding to be honest.
    Initially, loads of a rich amalgamation of muscatels, raisins and juicy sultanas then topping out with a peachy, nectarine hit that is quite intense. Huge body and impressive acidity that tingles across the palate, completed by an extended finish that is very reminiscent of the wonderful Cote d'Ivoire Red African Cocoa we bought from BeanBay a while ago - So rich and (dark) chocolatey.

    There was a hint of the soft spices too (cardamom, cinnamon and a touch of nutmeg) which I'm sure will become more predominant as the flavours further develop. Can't wait.

    Highly recommend this as a blend for anyone who appreciates the flavour traits I have described above. You won't be disappointed...

    Mal.

  3. #1803
    Senior Member Yelta's Avatar
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    Roasted 750 grams of Brazil pulped natural this AM, usual roast, quite dark.

    Pulled a shot straight out of the roaster, bit harsh, mobs of crema, I'm sure it will settle down and drink nicely over the next few days.

    Wish I had the descriptive/poetic ability of Omar Dimal, I tend to use simple terms - I like it and its crap seem to cover a lot of territory.
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  4. #1804
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Tried a quick brew today just to see how this combo is travelling.
    In a word - Fantastic!!!

    It is so sweet and fruity, it is astounding to be honest.
    Initially, loads of a rich amalgamation of muscatels, raisins and juicy sultanas then topping out with a peachy, nectarine hit that is quite intense. Huge body and impressive acidity that tingles across the palate, completed by an extended finish that is very reminiscent of the wonderful Cote d'Ivoire Red African Cocoa we bought from BeanBay a while ago - So rich and (dark) chocolatey.

    There was a hint of the soft spices too (cardamom, cinnamon and a touch of nutmeg) which I'm sure will become more predominant as the flavours further develop. Can't wait.

    Highly recommend this as a blend for anyone who appreciates the flavour traits I have described above. You won't be disappointed...

    Mal.
    Sounds..... a......... maaaaaazing haha

  5. #1805
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Sounds..... a......... maaaaaazing haha
    And... I was truly amazed by the complexity and huge flavours on offer...

    Mal.
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  6. #1806
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Yelta View Post
    Roasted 750 grams of Brazil pulped natural this AM, usual roast, quite dark.

    Pulled a shot straight out of the roaster, bit harsh, mobs of crema, I'm sure it will settle down and drink nicely over the next few days.
    Been meaning to ask Yelta, you often pull shots straight from the roaster, how do you find them flavourwise? Do you find it still comes through ok? Obviously it develops better over time, but just wondering how it pulls up straight outta the roster?

  7. #1807
    Senior Member Yelta's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Been meaning to ask Yelta, you often pull shots straight from the roaster, how do you find them flavourwise? Do you find it still comes through ok? Obviously it develops better over time, but just wondering how it pulls up straight outta the roster?
    Usually pretty harsh Simon, I just cant help myself, they improve out of sight after degassing for a few days.
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  8. #1808
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Yelta View Post
    Usually pretty harsh Simon, I just cant help myself, they improve out of sight after degassing for a few days.
    Haha yeah fair enough, I have to hold myself back haha

  9. #1809
    Mal Dimal's Avatar
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    Details...
    Ethiopia Biftu Gesha SunDried... 400g
    Indo. Aceh Danau Laut Tawar... 350g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
    This really is developing into a most wonderful combo...

    Tried again today in the Brazen, as a pour-over and as an espresso via the Flair.
    From the instant the beans were being ground, the entire kitchen exploded in the most exotic dark berry aromas, mainly boysenberry to my senses, coupled with a super rich dark chocolate aroma. And if that wasn't already enough, these 'heady' aromas hung around for more than half-an-hour afterwards...

    In the cup(s), these were then further increased in complexity with the addition of loads of soft spices, mostly cardamom and cinnamon. Then, while sipping the resulting brews and sitting the cup beside me, the chocolatey boysenberry aromas continued to be discharged from the cup into the immediate atmosphere around me.

    Talk about a wonderful coffee experience; one of the best I've had for a long, long time...

    Mal.
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  10. #1810
    Senior Member LeroyC's Avatar
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    Couple of batches this week.

    Tuesday was a batch from a Kenyan microlot sample pack that I won in a competition- ĎKenya Karatu AB microlotí. Havenít got a photo of it sorry. I was concerned that Iíd hit it with a bit too much heat, but after trying it in the Aeropress today Iím fairly happy with it. Maybe I havenít realised itís full potential with this particular roast, but it was certainly good enough to keep me happy.
    From memory it went something like:
    250g batch
    200-P1 auto
    P3, C & D at first crack which was around the 10min mark.
    Cooled at around 11:30 I think (sorry, donít have my notes with me)
    Moisture loss - 13.6%


    Todayís roast was Peru San Ignacio. The last batch was beautiful and Iíve managed to replicate it today so Iím pretty confident this will be a good one too.
    250g-200-P1auto
    P4 & D at 10min
    P3 & C at first crack (about 10:30)
    P2 at 11:30
    Cool at 12:15
    Moisture loss - 14.2%


  11. #1811
    Senior Member WhatEverBeansNecessary's Avatar
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    Did a roast of Kona Fancy from this months Bean Bay offering. Was a little surprised by the amount of heat needed to get it going but once I hit first crack it was a bit quick for my liking. More like rice bubbles popping then nice roll of cracks every half second or so.
    Yet to try it. Hopefully tomorrow morning!

  12. #1812
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    Mal, i have both these beans, am going to give the same ratio a go tonight, will report back

    Quote Originally Posted by Dimal View Post
    This really is developing into a most wonderful combo...

    Tried again today in the Brazen, as a pour-over and as an espresso via the Flair.
    From the instant the beans were being ground, the entire kitchen exploded in the most exotic dark berry aromas, mainly boysenberry to my senses, coupled with a super rich dark chocolate aroma. And if that wasn't already enough, these 'heady' aromas hung around for more than half-an-hour afterwards...

    In the cup(s), these were then further increased in complexity with the addition of loads of soft spices, mostly cardamom and cinnamon. Then, while sipping the resulting brews and sitting the cup beside me, the chocolatey boysenberry aromas continued to be discharged from the cup into the immediate atmosphere around me.

    Talk about a wonderful coffee experience; one of the best I've had for a long, long time...

    Mal.
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  13. #1813
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    Whats in my coffee roaster this week




    The Dimal blend, dropped at 218c to cool.

    And a batch of Yirgacheffe special prep, because well, how can you not?... such a great bean.
    Last edited by Janus; 12th February 2018 at 09:51 PM.
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  14. #1814
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post


    The Dimal blend, dropped at 218c to cool.
    Hehe the Dimal blend! Patent pending, patent pending!

    Looks great
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  15. #1815
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    Whats in my coffee roaster this week

    Itís the darkest Iíve taken a roast so far, took the Yirg to 217 too, looking forward to sampling in a few days.

  16. #1816
    Mal Dimal's Avatar
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    Will be very interested to discover what your take on this blend is Janus, especially as you use a drum roaster, there's bound to be differences...

    Mal.

  17. #1817
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    Unfortunately i don't have your eloquence, nor ability to differentiate flavours. I'll certainly let you know if we enjoy it or not I think more the feedback will be how we enjoy the darker roast' as until now i don't think i've gone much past 210-212c. The beans certainly look nice, and no oils appearing on the surface which is a good start. My nose a little blocked last night so wasn't able to get much of the aroma.

  18. #1818
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    My nose a little blocked last night so wasn't able to get much of the aroma.
    Ah, bugger...

    Hope you get your nose back soon.

    Mal.

  19. #1819
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    Whats in my coffee roaster this week

    Just made a couple of iced latte (ice cubes, milk and coffee) with the MalBlend(TM). The wifeís comment was ďif you can make coffee like this consistently, you can open a coffee shop, beautiful coffeeĒ. Definitely enjoyed the blend and the darker roast. Looking forward to our regular Bonsoy FW tomorrow morning.

    One side point was I noticed it was much easier to grind using my ROK grinder than more lightly roast beans, itís an easy machine to use for any roast level, but these beans were very easy to grind. Wondering if I need a new grinder though, would like to be able to go even finer, Iíve got the ROK dialed up pretty tight already..

    One question Mal, do you get a small amount of oil on the surface or just showing sometimes at the tips with the darker roasts?
    The blend tonight after a few days sitting, very little oil, couple of spots though:
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  20. #1820
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    One question Mal, do you get a small amount of oil on the surface or just showing sometimes at the tips with the darker roasts?
    The blend tonight after a few days sitting, very little oil, couple of spots though:
    G'day Janus...

    Probably get a few beans with little spots of oil after 4-7 days resting. Nothing significant though, even as we approach the bottom of the bag.

    Mal.

  21. #1821
    Senior Member WhatEverBeansNecessary's Avatar
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    To add to Mal's comments, I find that it happens more in iced coffees - particularly when you pour straight onto ice. I find it also happens if I haven't warmed the cup with some hot water as well. Thinking maybe some of the oil cools and groups together away from the water (the whole polar/non-polar mix) but not sure if this is really a thing!

  22. #1822
    Senior Member LeroyC's Avatar
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    A batch of Timor CCT FTO today. Managed to get the profile spot on so should be as good as last time hopefully.

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  23. #1823
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    Whats in my coffee roaster this week

    This morning's Bonsoy FW was received as "too strong", I'll drop the temperature on the brew slightly, and maybe cut the shot shorter.. the brew pressure didn't hit the peak zone, so maybe i need to grind a touch finer, pack more in or pack it harder to reduce the volume over the brew time.
    I'm using a VST basket, they really do require a finer grind.

    We also use a very small cup, might be time for some actual coffee cups?
    Last edited by Janus; 15th February 2018 at 05:54 PM.

  24. #1824
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Janus View Post
    One side point was I noticed it was much easier to grind using my ROK grinder than more lightly roast beans, it’s an easy machine to use for any roast level, but these beans were very easy to grind.
    Yup. Darker roasts tend to be softer, quieter and easier to grind (unless you counter the added time it takes to darker them, by roasting faster!). It's a bit scary, but these days I can actually hear the difference with a harder/softer bean/roast as it goes through the Robur
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  25. #1825
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    Day 4 and both the MalMix(tm) and the Yirgacheffe are coming into their own, very very nice. More oil on the Yirgacheffe beans than the DimBlend(tm), however doesnít seem to effect flavours negatively.
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  26. #1826
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    Quote Originally Posted by DesigningByCoffee View Post
    Yup. Darker roasts tend to be softer, quieter and easier to grind (unless you counter the added time it takes to darker them, by roasting faster!). It's a bit scary, but these days I can actually hear the difference with a harder/softer bean/roast as it goes through the Robur
    It seems to lubricate the grind set too, the grinder runs smoother with the beans in it that without any beans at all where you can feel the grind set running.

  27. #1827
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    Sunday roast session, Rati Hartmann, Colombian Vulcan Galeras, Sulawesi Blue (2 roasts, wasn't happy with first).

    Rati Hartmann: Loaded at 200c, FC at 194c ,cooled at 215c. 16.3% moisture loss. Smells amazing and sweet, best aroma i've had straight after cooling. For the temperature i dropped for cooling this is visually the darkest roast of the evening:
    Rati Hartmann 18.2.18.jpg
    20180218-140gRatiHartmann.jpg

    Colombian Vulcan Galeras Special: Loaded at 193c, FC at 197c, cooled at 216c. 15.92% moisture loss. The lightest overall roast visually (very consistent colouring). Smells amazing off the roaster too, very sweet.
    Colombian Vulcan 18.2.18.jpg
    20180218-140gColombianVulcan.jpg
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  28. #1828
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    Sulawesi blue: I haven't been happy with any of my roasts on this bean, they have an unpleasant aroma, and nothing impressive in the cup. On my new found darker roasts after trying out Mal's blend, i figured i'd try again with a darker roast. This first roast the beans had a very woody aroma after cooling, it's not pleasant. loaded 200c, FC 200c, cooled 215c. Moisture loss 14.66%. Also the colouring was still a bit mottled, there were a lot of lighter areas on the beans.
    Sulawesi 1st roast 18.2.18.jpg
    20180218-140gSulawesiBlue.jpg

    Having such strong woody aromas, decided i'd have another go (1st Sulawesi roast above was my 2nd for the night, followed by the Colombian). I figured that maybe i'm rushing the beans on the drying phase as the moisture loss for the first roast was only 14.66%, where the Rati Hartmann beans had 16.3% at the same temperature (the Rati are a smaller bean). So, i loaded 10c lower at 190c, i used lower heat and i used more air, then i took the beans 4c higher to cool at 219c. This resulted in a 15.6% moisture loss, there's still some woodiness in the aroma just after cooling, however much less than the first roast. Colouring better on the 2nd roast Look forward to comparing.
    Sulawesi 2nd 18.2.18.jpg
    20180218-140gSulawesiBlue2.jpg

    I'll see how these go, i might try pushing them even further and keeping the ramp up slow and cool around 221-222c if the results from the above roasts aren't to our liking.

    If anyone has comments on my thought process with the Sulawesi this evening, i'd appreciate any ideas from the group

    Edit: Sorry not sure why all the photos ended up sideways.

  29. #1829
    Mal Dimal's Avatar
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    Don't get too hung up on the overall appearance of Indo. beans.
    They can look very mottled, as you say, but that won't normally detract from the result in the cup.

    It's always going to be difficult to translate what I do with my Corretto to the multitude of variations you can try with your small drum roaster. What I have found worked well with the Sulawesi Blue, was to accelerate the gradient up to about 14-15C/Minute from the end of the Maillard phase of the roast until just before 1st-Crack started and then revert back to 4-5C/Minute after 1st-Crack gets a roll on. Overall roast time was around 18 minutes.

    I found it to be a very nice, rich and almost savoury addition to Ismaili and some Ethiopian blends. Great to use in a typical Mocha Coffee blend...

    Mal.

  30. #1830
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    Whats in my coffee roaster this week

    Thanks Mal, Iíll see how these taste later this week and report back. The woody smell did dissipate after 30 minutes or so in the kitchen bowl.

    Iím excited to taste the Panama and Colombian, if the initial aromas are anything to go by they will both be delicious.

    Have gone back to the regular stock basket, the VST Iím sure are excellent however I think they need a more capable grinder, seems the coffee needs to be ground very fine to get best results.
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  31. #1831
    Mal Dimal's Avatar
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    Never used the VST baskets myself.
    After grabbing a couple of EP Precision baskets from Chris at Talk Coffee, that was it for me - Perfect...

    Mal.
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  32. #1832
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    Whats in my coffee roaster this week

    4 days post roast havenít tried the beans yet, however Iím glad to report the Sulawesi have a very nice aroma now, the woody smell is completely gone. The Colombian may be the best smelling bean Iíve roasted to date. Aroma from the Rati Hartmann has mellowed but still pleasant. Anyone else find their coffee consumption went up dramatically with roasting? Iím having a long Black most nights now after dinner... Yirgacheffe this evening, some of that nice citrus in the cup, so good.
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  33. #1833
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    4 days post roast havenít tried the beans yet, however Iím glad to report the Sulawesi have a very nice aroma now, the woody smell is completely gone. The Colombian may be the best smelling bean Iíve roasted to date. Aroma from the Rati Hartmann has mellowed but still pleasant. Anyone else find their coffee consumption went up dramatically with roasting? Iím having a long Black most nights now after dinner... Yirgacheffe this evening, some of that nice citrus in the cup, so good.
    Ah that's great to hear

    Yeah sometimes I get some very odd aromas straight after roasting some beans, even described some as KFC chicken smell! But after a few days it definitely changes XD

    Yeeeeep coffee consumption definitely went up hehe

    Ohhh wish I could drink coffee at night, there seems to be a cutoff for me how caffeine affects me after a certain time, although... I haven't tried testing that out in awhile...
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  34. #1834
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    Its been a few weeks since I have posted in here, finally received my USB data logger and had to purchase a new thermocouple. Have just been finding my groove with the KKTO and attempting to get some meaning behind the data with relation to flavour development.

    Most recent roast was today, Ethiopian Limmu. This particular profile I first roasted 3 weeks ago and have have focused on replicating the results (medium roast which has been sensational as both espresso and in the french press).

    21022018_limmu_espresso.png
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  35. #1835
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    Whats in my coffee roaster this week

    Quote Originally Posted by simonsk8r View Post
    Ah that's great to hear

    Yeah sometimes I get some very odd aromas straight after roasting some beans, even described some as KFC chicken smell! But after a few days it definitely changes XD

    Yeeeeep coffee consumption definitely went up hehe

    Ohhh wish I could drink coffee at night, there seems to be a cutoff for me how caffeine affects me after a certain time, although... I haven't tried testing that out in awhile...
    Might be time to revisit? I used to assume coffee after dinner would keep me awake, however recently i drop off to sleep quickly after having drunk a coffee only hours before (worn out by young children and the never ending demands of parenthood! )

  36. #1836
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    Hi Mal,

    I finished the bag of your blend this morning, along with half Yirgacheffe as there wasn't enough for a full shot, it was excellent and we thoroughly enjoyed it. Like previously mentioned i'm not much good at picking flavours, and our morning coffee is a soy FW so it's harder to differentiate tastes than in a straight black coffee. The evening long black is the best opportunity for us to give a blend a proper taste, and this one ticked all our boxes, smooth and good flavour, a combination of beans which married well into a cohesive experience.

    I have an idea for a blend, Yigacheffe 35% , Colombian Galeras Supremo 50%, and Aceh 15% (or Sulawesi - waiting to try the recent roasts before deciding), thinking you'd get the really pleasant citrus notes from the Yirg, then the smoothness of the Colombian, and the punch of the Indo, unsure if they'd require post roast blending or pre, probably try both. I'm also looking forward to playing around with the temps i run to before cooling, seems like 215-220 you're getting some very nice aromas and rich flavour in the cup, be good to hone in.

    I must say Mal, trying your blend has opened my eyes, am looking forward to playing around with the roast temps up to 222c to see where we're at, we've thoroughly enjoyed coffee roasted to about 216-217, more than we were the lighter roasts though in pour over the lighter roasts were very clean. I assume a degree up or down can have an impact in the cup too.
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  37. #1837
    Senior Member Yelta's Avatar
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    Just finished roasting 625 grams Indian Elephant hills monsoon with 125 grams of Magundi robusta.

    As usual right up to SC @ 225į C, quite a bit more Robusta than normal, will be interesting to see how it turns out.

  38. #1838
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    Might be time to revisit? I used to assume coffee after dinner would keep me awake, however recently i drop off to sleep quickly after having drunk a coffee only hours before (worn out by young children and the never ending demands of parenthood! )
    Yeah it would be really nice to have a long black or latte at night.. I may experiment

  39. #1839
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    how long do you rest the beans Yelta?

    What does the Robusta do for the blend, i haven't used it before?

  40. #1840
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    Report back, if your post is sometime between midnight and 4am, we'll know it's a fail.

  41. #1841
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Janus View Post
    how long do you rest the beans Yelta?
    What does the Robusta do for the blend, i haven't used it before?
    Ideally a minimum of 3 days, having said that, I will try this batch this afternoon, it's interesting to try it early then daily thereafter, gives a different perspective to ageing, as well as being quite educational.

    Using a percentage of Robusta is big in Italy, they tend to give a very Italian flavour when roasted for espresso (dark roast, to second crack) they also give the crema quite a boost.

    I don't use Robusta in every roast, it is nice for a change.
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  42. #1842
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    I must say Mal, trying your blend has opened my eyes, am looking forward to playing around with the roast temps up to 222c to see where we're at, we've thoroughly enjoyed coffee roasted to about 216-217, more than we were the lighter roasts though in pour over the lighter roasts were very clean. I assume a degree up or down can have an impact in the cup too.
    G'day Janus...

    Glad to hear that you enjoyed that combo as much as I did. Definitely a keeper...
    Yes, with some bean varieties and depending on the roast level, a (brew temperature) degree one way or the other can make a very noticeable difference on the palate. All part of the fun of course...

    Mal.

  43. #1843
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Yelta View Post
    Ideally a minimum of 3 days, having said that, I will try this batch this afternoon, it's interesting to try it early then daily thereafter, gives a different perspective to ageing, as well as being quite educational.

    Using a percentage of Robusta is big in Italy, they tend to give a very Italian flavour when roasted for espresso (dark roast, to second crack) they also give the crema quite a boost.

    I don't use Robusta in every roast, it is nice for a change.
    7 hours post roast! pretty harsh, if served it in a cafe would complain.

    I'm sure it will improve over the next few days.
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  44. #1844
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    Report back, if your post is sometime between midnight and 4am, we'll know it's a fail.
    (Yes... seveeeeerely off topic I know haha)

    Oh Janus... what has become of me... a doubleshot latte? At 8pm??? Madness!!!

    I feel like it's a dare now haha, well... challenge accepted! We so wild us CSers XD giggled like a schoolgirl... will report back, hopefully not in the wee hours!

  45. #1845
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    Whats in my coffee roaster this week

    Dude Iím more impressed by the latte art, my coffee looks more like a frog fart through yogurt..

    That is impressive.
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  46. #1846
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    Quote Originally Posted by Dimal View Post
    G'day Janus...

    Glad to hear that you enjoyed that combo as much as I did. Definitely a keeper...
    Yes, with some bean varieties and depending on the roast level, a (brew temperature) degree one way or the other can make a very noticeable difference on the palate. All part of the fun of course...

    Mal.
    Thatís another element to consider, I was referring to the max roast temp before cooling.. lots of variables.

  47. #1847
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Janus View Post
    Dude I’m more impressed by the latte art, my coffee looks more like a frog fart through yogurt..

    That is impressive.
    Must be an interesting set of standard templates you use for evaluation.
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  48. #1848
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    Quote Originally Posted by simonsk8r View Post
    Yeah it would be really nice to have a long black or latte at night.. I may experiment
    I love an espresso sitting in front of the TV after dinner. Even more special if the winter olympics is on. Makes me feel (wish) I was there.
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  49. #1849
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by simonsk8r View Post
    (Yes... seveeeeerely off topic I know haha)

    Oh Janus... what has become of me... a doubleshot latte? At 8pm??? Madness!!!

    I feel like it's a dare now haha, well... challenge accepted! We so wild us CSers XD giggled like a schoolgirl... will report back, hopefully not in the wee hours!
    .................................................. .................................................. ..................................................

    ...... tick, tock..... tick, toooock...........


    ........ epic fail......

  50. #1850
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Another batch of Peru San Ignacio. Developed it a little more this time for a more versatile roast and Iím pretty happy with the results.

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