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Thread: Whats in my coffee roaster this week

  1. #1851
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    Whats in my coffee roaster this week

    Something interesting Ive noticed is that the peak of the aroma of the coffee seems to be before the peak of the flavour.

    Today is the 5th day after roasting my last batch and day 3 the aroma was at its peak

  2. #1852
    Life-long Learner DesigningByCoffee's Avatar
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    Really enjoying some of last weekends roasts.
    A deep, rich chocolately blend of 80% IEH and 20% China, slightly slower roast dropped just before second crack. And a lighter, faster "Cherry Bomb" blend of 50/50 Panama Black Honey and Ethiopian Guji - sweet & fruity!

    They blend well together too …

    20180217-IEH-18amb-800g.jpg 20180217-Guji-BlackHoney-19amb-880g.jpg
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  3. #1853
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Janus View Post
    Something interesting Ive noticed is that the peak of the aroma of the coffee seems to be before the peak of the flavour.

    Today is the 5th day after roasting my last batch and day 3 the aroma was at its peak
    You could well be right Janus, never really thought about it.

    I imagine most of the CO2 would be released in the first few days, I bag my beans and expel as much air as possible, at the end of the first day I find the bag inflated like a balloon, never considered the relationship between aroma and drinkability.

  4. #1854
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    Do you go for a complete seal on the bag, or is it better to have a one way valve to release the C02? Ive always wondered if the specialty shops who use those white plastic drums seal the lids or leave them cracked..?

  5. #1855
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Janus View Post
    Do you go for a complete seal on the bag, or is it better to have a one way valve to release the C02? Ive always wondered if the specialty shops who use those white plastic drums seal the lids or leave them cracked..?
    One way valve bags every time, they exclude air (one of the enemies of roasted coffee) the valve allows excess CO2 to vent, never have had a bag explode.
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  6. #1856
    Senior Member WhatEverBeansNecessary's Avatar
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    First attempt at the Hawaiian Kona on the Behmor. Came out pretty well but maybe a tad under done. Had a lovely chocolate, caramel and maybe hazelnut flavour to it. It was probably the smoothest coffee I have ever had. I liked it a lot, but at $95/kg it's not an every day bean.
    20180209-Hawiian Kona.jpg

    Second attempt wanted to go a little darker, but I think i went slightly too far. Still smooth but getting a slight hint of ash now. I think as the flavour is subtle it's easy to over power it with that ashy/darker coco flavours. Slightly more coco notes this time and less caramel and hazelnut. Preferred the first roast a bit more.
    20180220-haw kona 2.jpg
    Attached Files Attached Files

  7. #1857
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Yelta View Post
    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.
    3 days after roasting! big improvement, the rough edges have been knocked off, reckon a couple more days and will be drinking nicely.

    Lots of chocolate and coffee flavours in this one, wish I could detect the fruit notes everyone discusses, I suspect my taste buds are way beyond it.

    It really is a crema monster.
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  8. #1858
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    As i've only used smaller % of Sulawesi in my morning blends, we've ended up with 3 bags of Sulawesi having used the other beans. Happy to report this morning's soy FW were excellent on the Sulawesi beans (had 20% Colombian in the brew which is now finished). Appears to me (for our taste) that these beans more than others need resting as we find the flavour within the first few days to not only be sharp but unpleasant in general, now 10 days in they are great in our soy based drinks, last night were even acceptable in an Americano (though not great).
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  9. #1859
    Senior Member simonsk8r's Avatar
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    I was finally down to the last dregs of green beans in PNG Mt Ambra and India Elephant Hills AA... so I ventured where I'd never ventured before.... I did my first blend ;D. Never really done one before, but seeing as I was down to the last 200-300 grams of each, thought I'd roast them up, mix em together and see how they go!

    Ended up being a 45/55 blend with PNG/India, very interested to see how it'll taste.

    And while I was there did a cheeky filter roast of Ethiopia Sidamo Ardi Naturals too (going lighter than I'd EVER gone before too... the previous roast tasted too darkish, so I literally went 5 seconds into Rolling FC... can't wait to try the potential victory/disaster!)


    Blend non-flash/blend flash/Sidamo
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  10. #1860
    Senior Member greenman's Avatar
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    Roasted 400g CS Kenyan AAA Bold on Monday for filter, as usual this amazing bean never disappoints, the citrus and floral notes coming from the grinder were amazing!!
    Also roasted 400g of Ethiopian Guji Shakiso Oromia Red Heirloom natural for filter brewing, wow this is a stunner, the aroma coming from the beans fresh out of the roaster brought a smile to my face. V60 brews have been super tasty with heaps of strawberry jammy notes, today I did a long black which was so intense, creamy mouthfeel with jammy berry notes and a lingering aftertaste.
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  11. #1861
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    Guatamala Jacaltenango SHB with India Elephant Hills 'AA'

    Roast time again...

    Really enjoyed a batch from a little while ago, where I added the Jalcantenango as a highlight bean to the blend.
    Thought that this time, will give the bean more prominence with a touch of the El. Hills added for a little extra bottom end. Will be interesting I think.

    Basically used the standard profile with minor tweaks here and there, then dumped the beans into the cooler just as they reached 218C. Absolutely wonderful aromas coming off the cooler with this batch. Going to be a ripper in the cup, I reckon.

    Blend details appear below and post-roast photos are attached. Will report back in a few days on how they turned out...
    Accidentally turned off the DMM before I stopped Roast Monitor; reason for the sharp finish of the profile.

    Details...
    Guatamala Jacaltenango SHB... 500g
    India Elephant Hills 'AA'... 250g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
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  12. #1862
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Roast time again...

    Really enjoyed a batch from a little while ago, where I added the Jalcantenango as a highlight bean to the blend.
    Thought that this time, will give the bean more prominence with a touch of the El. Hills added for a little extra bottom end. Will be interesting I think.

    Basically used the standard profile with minor tweaks here and there, then dumped the beans into the cooler just as they reached 218C. Absolutely wonderful aromas coming off the cooler with this batch. Going to be a ripper in the cup, I reckon.

    Blend details appear below and post-roast photos are attached. Will report back in a few days on how they turned out...
    Accidentally turned off the DMM before I stopped Roast Monitor; reason for the sharp finish of the profile.

    Details...
    Guatamala Jacaltenango SHB... 500g
    India Elephant Hills 'AA'... 250g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
    Nice even looking batches Mal, were they both roasted in your Corretto?

  13. #1863
    Life-long Learner DesigningByCoffee's Avatar
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    3x 800g batches Friday, a batch PNG Waghi and then China to blend into the CJ Blend, roasted gently to just on second crack. I forgot to save the Waghi profile unfortunately.

    20180302-China-30amb-800g.jpg

    And then I did a Mocha Java roast, and pushed it even harder than usual to see what happened. Certainly had the acidity and some fruit, but lacked sweetness of the Guji and body of the Sulawesi, though I'll see how it develops over time.

    20180302-MochaJava800g30amb.jpg (as compared to my 'usual' Mocha Java / Sidamo style roast…) 20171215-Sidamo-Guji-25amb-800g.jpg
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  14. #1864
    Mal Dimal's Avatar
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    Quote Originally Posted by Yelta View Post
    Nice even looking batches Mal, were they both roasted in your Corretto?
    Indeed they were Yelta...
    Hard to beat a Corretto isn't it?

    Mal.
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  15. #1865
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Indeed they were Yelta...
    Hard to beat a Corretto isn't it?

    Mal.
    Have never used another system Mal so cant make comparisons, however I cant image anything much simpler than a corretto.
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  16. #1866
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    Roasted a blend last night:
    Yirg 33%
    Colombian Galeras 28%
    Aceh 22%
    Sulawesi 16%

    loaded at 200c, dropped to cool at 216.5c, very nice aromas this morning from the bag
    07.03.2018 Blend Roast 180g.JPG
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  17. #1867
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Yelta View Post
    Have never used another system Mal so cant make comparisons, however I cant image anything much simpler than a corretto.
    Hmmmm, the above is not quite true, pic below is one of my first roasting attempts about 9 years ago, I quickly progressed from the flower pot/dog bowl setup to my current Corretto.
    A bit of quick calculation tells me I've now roasted approaching 200 kg in it, same bread maker, heat gun etc, I'm on my third DMM, bought the first two, Chokkidog kindly gave me his old one late last year, a reliable method of monitoring temp makes life a lot easier as well as giving greater control over the roasting process.
    DSC_7630.jpg
    Last edited by Yelta; 8th March 2018 at 09:44 AM.
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  18. #1868
    Senior Member LeroyC's Avatar
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    Roasted up the last of my Philippines Liberica last night. This has been an interesting coffee and Im glad I tried it as I like trying different things. Wont be rushing back to buy more though. Partly due to the flavour, but also at the price the supplier is charging theres better alternatives at better prices from my usual suppliers.

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  19. #1869
    Mal Dimal's Avatar
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    Details...
    Guatamala Jacaltenango SHB... 500g
    India Elephant Hills 'AA'... 250g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
    Not sure about this one yet...
    First few brews have been very acidic and with little to differentiate it from other more garden variety beans.

    Will give it a few more days and see what develops. If this flavour profile persists, then next time I will roast a little deeper to 220-221C before dropping and cooling. Can't hurt...

    Mal.

  20. #1870
    Senior Member greenman's Avatar
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    Quote Originally Posted by Dimal View Post
    Not sure about this one yet...
    First few brews have been very acidic and with little to differentiate it from other more garden variety beans.

    Will give it a few more days and see what develops. If this flavour profile persists, then next time I will roast a little deeper to 220-221C before dropping and cooling. Can't hurt...

    Mal.
    Perhaps try a 50/50 ratio Mal

  21. #1871
    Mal Dimal's Avatar
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    G'day 'gm'...

    I was really trying to tease out the flavours that Andy described in his notes in BeanBay.
    If I dilute the bean proportion down too much, I'm not really going achieve the above I don't believe.

    Will see how it goes over the next few days anyway...

    Actually, I've just discovered some roasting notes for this bean used by a co-op who sells a lot of it. They suggest taking it closer to 2nd-Crack than I did, so think I will try that next time.

    Mal.
    Last edited by Dimal; 9th March 2018 at 12:20 AM.
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  22. #1872
    Senior Member speleomike's Avatar
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    Hi all

    Just getting close to the end of my blend of Costa Rica Cafe Hermosa (1kg) and Indian Monsooned Malabar (200 gm) that I roasted early February. That will be finished in a week so today I did the last 1 kg of PNG Wahgi with 300 gms of Indian Elephant Hills Monsooned. I roast the blend together to at least the start of SC. That way I reduce the brightness of the PNG and the significant fraction of Monsooned adds a nice body and earthiness. I find it's a nice blend at this roast depth for ristretto and dopio. Looks like I missed out on the Wahgi this month. It's always been very nice.

    Mike
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  23. #1873
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Yelta View Post
    Just finished roasting 625 grams Indian Elephant hills monsoon with 125 grams of Magundi robusta.

    As usual right up to SC @ 225 C, quite a bit more Robusta than normal, will be interesting to see how it turns out.
    As a final word re this roast/blend.

    I'm right down to the last, it was OK, nothing to write home about, I suspect a little heavy handed with the Robusta, I'm drinking a brew as I type, has never really completely lost the harsh edge.

    Learning all the time.
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  24. #1874
    Mal Dimal's Avatar
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    Quote Originally Posted by Yelta View Post
    Learning all the time.
    As are we all mate...

    Mal.
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  25. #1875
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    As are we all mate...

    Mal.
    Was even contemplating a blend with a much higher percentage of Robusta perhaps as high as 50/50, have now given up on that line of thought.
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  26. #1876
    Senior Member LeroyC's Avatar
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    Just roasted the last of my Timor CCT FTO. I was aiming for the same or slightly more development than the last batch as I was very happy with those results. It made as good an Aeropress as it did an espresso. This lot will be mostly for my morning cappuccino so a good level of development was required. Looks good.

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  27. #1877
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Got lots of requests this week, so a few roasts to do.
    Two yesterday - Panama Honey (sweet, smooth brew this morning!) and some Sidamo Guji. Both 800g, roasted quite quickly, slowed after first crack and dropped earlier at 216 for the Guji and 218 for the Panama - around 5-7 sooner than my baseline profile.
    I'm getting lovely results from the faster roast / lighter drop. I would have thought it would increase sourness/acidity too much, but with these beans it doesn't seem to. I wonder if the greater temperature input actually gives more energy for 'cooking' the beans right through sooner…

    Attachment 18184 Attachment 18185
    This batch/blend was one of the first where I have got truly rave reviews from all friends & family who sampled them, from a whole range of snobbery levels and brew methods – (a brother who's a fellow home roaster & snob who was moving house and couldn't roast, local mate with Rocket R58 & Fausto, plus friends who I grind for and they use a plunger) – all of them raved about "that Cherry Bomb blend"…

    So, I'm trying to match it, see if I can pull it off a second time! 50/50, roasted separately. Slightly faster and earlier drop for the Guji at 216, slightly slower and later for the Panama at 219.5. Got pretty close in matching profiles I reckon

    First this morning is looking pretty promising! Super nectarine like sweetness from the Panama with the berry zing from the Guji. No bitterness or sourness – just all fruity goodness!

    20180313-PanamaBlHoney28amb800g.jpg 20180313-SidamoGuji800g28amb.jpg
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  28. #1878
    Mal Dimal's Avatar
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    Well done mate...

    Gotta love just how interesting this pastime is, don't you.

    Mal.

  29. #1879
    Life-long Learner DesigningByCoffee's Avatar
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    Too true – just when you think you have it nailed…
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  30. #1880
    Senior Member Yelta's Avatar
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    Yesterday was roast day.

    550 grams Uganda Kisoro

    200 grams Ethiopian Limmu

    From cold 14 mins to FC then another 4 mins to the first pops of SC, 226C stopped the roast at this point.

    Already drinking very nicely, very chocolaty can only improve from here on, I do like beans of African origin.
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  31. #1881
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    Agree on the African beans, roasted my first batch of Gambella sundried yesterday, this morning it was already delicious.
    Roasted a batch of the Rati Hartmann too, both to 216c (FC round 195), having my third morning coffee with the Rati now, very nice

    Gambella Sundried, 139.93g --> 116.9g (16.5%)
    Loaded at 210c, FC at 196c, cooled at 216c
    20180317-140gEthGambella.jpg
    IMG_3510.jpg

    Rati Hartmann:
    140g --> 116.66 (16.7%)
    Loaded 210, FC 195, cooled 216
    20180317-140GRatiHartmann.jpg
    IMG_3512.jpg
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  32. #1882
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    The Rati Hartmann i find tricky near and after first crack, it flattens and jumps up without me doing anything, have been trying to adjust ahead of these to counter but still happens.

  33. #1883
    Mal Dimal's Avatar
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    There are quite a few beans that do this in an alarming sort of way.
    Pretty well all beans do it to some degree or another but some you need to watch like a hawk.

    Looks good though Janus.

    Mal.
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  34. #1884
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    Still hanging on my Oscar parts arriving from Italy so without a machine to work on I threw 600g of Ethiopian Limu into the Corretto the other day. Decided to drop before SC this time rather than my usual of right on SC (normally around 223). I dropped at 217 and was really happy with the smell.
    I couldnt wait any longer than 24hrs and was amazed at the flavour so short after roasting. I would go so far as to say that it actually tasted better when compared with now which is 4 days in. The flavours now seem quite muddied whereas they were really crisp and pronounced early on. It could well be that Im pulling the shots on a Saeco Via Venezia, hence my eagerness to get the Oscar up and running.
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  35. #1885
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    Have never had the urge to holiday in Africa, however the quality of the coffee from Ethiopia is giving me a fresh perspective.

    Im amazed by the quality and price Andy can offer, its like someone whos chosen some really great inexpensive Australian red wine, there are so many cheap wines out there, you really have to know your stuff to find and offer the good ones.

    The Gambella is blowing me away, maybe I just got really lucky with the roast, but 1 day in the flavour was already amazing, and improving daily!

    Happy camper.

    Mal I have to thank you for that blend which got me kicked off on roasting a bit darker too, unless Im roasting for pour over I dont see myself cooling before 214ish now..
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  36. #1886
    Mal Dimal's Avatar
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    You're most welcome Janus...

    Mal.

  37. #1887
    Mal Dimal's Avatar
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    Details...
    Guatamala Jacaltenango SHB... 500g
    India Elephant Hills 'AA'... 250g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
    Not sure about this one yet...
    First few brews have been very acidic and with little to differentiate it from other more garden variety beans.

    Will give it a few more days and see what develops. If this flavour profile persists, then next time I will roast a little deeper to 220-221C before dropping and cooling. Can't hurt...

    Mal.
    Well, this a new experience for me...
    It has taken this extraordinary amount of time for the acidity to balance well with the appley sweetness to the stage where the Jacaltenango is finally pleasant to drink. Never had to wait this long before but I must admit, it is worth it now.

    Next time though, I will definitely be taking the end point to a slightly darker place at around 222C, just before 2nd-Crack. Always learning as Yelta said above.

    Mal.
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  38. #1888
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    Another roast night getting ready for an Easter weekend away with the family.

    First roast of the Ceja De Selva, stalled so had to drop for cooling early at 211c, 16.6% moisture loss. Larger lower density beans definitely need more heat and don't coast well:
    20180321-140gCeja.jpg
    IMG_3524.jpg

    2nd roast of the Ceja, cooled at 218c, 16.7% moisture:
    20180321-140gCeja2nd.jpg
    IMG_3525.jpg
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  39. #1889
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    Ethiopian Gambella, tried cooling 1 degree lower this time at 215c at 17% moisture loss, see how it goes
    20180321-140gGambella.jpg
    IMG_3526.jpg

    Yirgacheffe, cooled slightly lower too at 214.5c, some nice citrus notes in the aroma, 16% moisture loss:
    20180321-150gYirg.jpg
    IMG_3527.jpg
    Last edited by Janus; 21st March 2018 at 10:40 PM.
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  40. #1890
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    First roast of the Ceja De Selva, stalled so had to drop for cooling early at 211c, 16.6% moisture loss.
    I don't think the Peru CdS has really stalled you know, looking at the chart.
    Might turn out to be really nice as a filter coffee.

    Mal.
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  41. #1891
    Senior Member greenman's Avatar
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    Quote Originally Posted by Dimal View Post
    I don't think the Peru CdS has really stalled you know, looking at the chart.
    Might turn out to be really nice as a filter coffee.

    Mal.
    Agree with Mal, just a lighter roast.
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  42. #1892
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    Thanks Gents.
    Will be interesting to see how they develop side by side, maybe i should have cooled the 2nd CdS roast at 211c too, for a direct comparison just to see how longer development and possible baking would effect flavour. I didn't as i've been enjoying beans taken past 215 too much on the espresso machine to go back to lighter roasts.

    I assumed it had stalled as the ROR went to zero for about 30 seconds so i put heat back into it, and the end result was that development time from 196c to 211c was longer than i usually see when trying to extend development from 192 to 216. I have no ability to taste roast defects, so it'll be a case of us liking the beans or not.
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  43. #1893
    Mal Dimal's Avatar
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    Ethiopia Gambella Naturals with_Indonesia Sumatra 'C'...

    Back to some lovely Ethiopian coffee this week...

    Really works well with Indonesian beans and this time it's the Sumatra 'C', which I find to be richly earthy, sweet and plenty of body. Took to the cusp of 2nd-Crack where the batch was dropped and cooled just as it hit 221C. As always, lovely aromas coming off the cooler make the end result very enticing indeed. Should be a good'n...

    Copy of blend details below with the Profile and Post-roast photos attached.
    A few glitches in the chart this time, not sure what's doing it but doesn't detract too much from what's happening in the Corretto.

    Mal.

    Details...
    Ethiopia Gambella Naturals... 500g
    Indonesia Sumatra 'C'... 250g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
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  44. #1894
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    Looks good as always Mal.
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  45. #1895
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    The CdS is a tasty bean, very happy with the flavour. Blending with some Gambella, Yigacheffe (and the occasional stone), it's producing a smooth FW.

  46. #1896
    Life-long Learner DesigningByCoffee's Avatar
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    Some China Lijuang and Aceh Danue.

    China was taken gently to just into second crack, dropped at 225.5 (2 higher than I'd normally go.) Good cocoa, but perhaps a little flat – I'd leave the drop temp the same but shorten the overall time next batch…

    But the Aceh is the real winner this round. Holy Toledo, Batman! Thick, oily crema monster (out of the triple basket I poured around 70-80ml visually, with thick, meringue like crema, which settled to around a 25-30ml doppio ) with lovely salted caramel toffee flavours, leathery aroma, heavy body but still really punchy acidity on the back of the throat. Very potent later in a flat white too, blended with a Panama/Guji blend. This bean is a real surprise!

    20180323-ChinaLijuang.jpg 20180323-AcehDanau26amb.jpg
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  47. #1897
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Some China Lijuang and Aceh Danue.

    China was taken gently to just into second crack, dropped at 225.5 (2 higher than I'd normally go.) Good cocoa, but perhaps a little flat I'd leave the drop temp the same but shorten the overall time next batch

    But the Aceh is the real winner this round. Holy Toledo, Batman! Thick, oily crema monster (out of the triple basket I poured around 70-80ml visually, with thick, meringue like crema, which settled to around a 25-30ml doppio ) with lovely salted caramel toffee flavours, leathery aroma, heavy body but still really punchy acidity on the back of the throat. Very potent later in a flat white too, blended with a Panama/Guji blend. This bean is a real surprise!

    20180323-ChinaLijuang.jpg 20180323-AcehDanau26amb.jpg
    Its happening slowly, but theres some much better coffees starting to come out of Indonesia. The Kokowagayo I had recently was far and away the best Indo Ive roasted at home. Also Ive got a bag of a honey processed Indonesian coffee arriving from a Sydney roaster in a few days that is apparently very nice so looking forward to trying that too.

    My roast today was the first batch of a new coffee from the far east of the same archipelago- a fully washed FTO coffee from the Unen Choit coop in PNG. Its a very good looking coffee, both green and roasted, so Im hoping it tastes as good as it looks. The roast seemed to go ok. Took a little longer to hit first crack than expected, but it was a good robust rolling first crack and I hit cool about 30secs after it had finished. Moisture loss was about 15.2% and it looks ok I reckon.

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  48. #1898
    Mal Dimal's Avatar
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    Yep, that Aceh Danau is a real gem and we also love it around here.
    Have only ever taken the batch to between 220-221C for an all up profile of about 18 minutes (with my setup) before dumping and cooling.
    Just superb in the cup...

    Mal.
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  49. #1899
    Senior Member LeroyC's Avatar
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    Another new one for me today, from another coop. This is the Honduras CONCAFCAL. Theyre a coop made up of 800 small holders and have gone out and got themselves just about every certification you can think of - FTO, RFA, UTZ, Kosher even!!! The list goes on. Grown at relatively moderate altitudes for Central America of 1000-1500m its a fully washed coffee made up almost exclusively of Typica and Colombia varieties.
    The roast went well and I think the results will be good. Im not expecting to be blown away by this coffee, but it should be well rounded and suit most applications.

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  50. #1900
    Senior Member Yelta's Avatar
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    Behmor Coffee Roaster
    Ethiopia Sidamo Ardi Naturals.

    Just finished a batch of 750 grams.

    First crack @ 14 mins <> 200C.

    Second crack 19 mins @ <> 225C, stopped at this point.

    Tried a brew (espresso) hot off the press, a bit fresh but not bad at all really, should improve markedly over the next few days.

    Time certainly fly's, just checked the invoice, bought these with my last order in May 2017, almost time to top up again.
    Dimal, simonsk8r and Janus like this.

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