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Thread: beans to roast together

  1. #1
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    beans to roast together

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I use Columbian supremo as a base and buy 25 lbs green. I tried roasting Kona with the Columbian using a heat gun and dog bowl. I am much happier roasting them separately, then blending. I will go through a cup of the green Kona in a week and 3 cups of Columbian.

    I am working on a Coretto set up. I just modded a bread machine so that it does not stop kneading after 15 minutes. (I took it apart and connected the power directly to the motor with electrical tape around the connectors that usually attach to the circuit board and I removed the circuit boards so it kneads as long as it is plugged in) No thermocouple yet.

    What bean will roast well with the Columbian and add more flavor? I am in the USA and I order five pounds of green Kona at a time. A bean to add to the Columbian alone or with the Columbian and the Kona.

    Nick Berg, Delaware USA, Bunn thermocarafe, Gaggia burr grinder, Coretto in progress.

  2. #2
    Senior Member greenman's Avatar
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    Re: beans to roast together

    Welcome to CS Nick, its great to see you are building a Corretto, its a great way to roast, get the thermocouple its a great asset.
    Using the Colombian as a base, the African beans can add some choc/fruit --Ethiopian Harar, Kenya AA, Malawi Panwamba. Indonesian and PNG are great to add to a blend.
    Experiment and find what you like, personal tastes vary, everyone has their favourite style of coffee.
    Keep us posted on your progress.................................gm

  3. #3
    Mal Dimal's Avatar
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    Re: beans to roast together

    Gday Nick,

    Welcome to CoffeeSnobs mate..... [smiley=thumbsup.gif]

    We have quite a few of your compatriots among the membership and Im sure they will be able to advise you about specific bean types that are readily available in your neck of the woods.

    From the little I know about Kona (High quality varietals), I think you may be better off using this as a Single Origin coffee rather than blend it with others that may overcome the subtle flavours of this bean. I think it usually cups better with brewing methods other than espresso too so it might be beneficial to try Drip, Vac. Pot(Syphon) or Plunger(French Press) coupled with a roast that doesnt take the beans beyond a Medium Roast.

    On the other hand, the Colombian is a great bean to use as a gutsy base for all manner of blends with beans from other regions. One of my favourites is 50% Colombian, 30% Indonesian(Mandheling or Sulawesi) and 20% Ethiopian or Yemen. The Indonesian beans add earthiness and body, while the N.E. African beans add high notes such as Dried Fruits(Peaches, Date), Spiciness(Cardamom, Nutmeg, Cinnamon) and maybe hints of wild berries, some sweet red wine notes, Citrus(Sweet Orange, Manderine, Tangerine) and most often, a beautiful deep, dark and rich chocolate finish. What sorts of flavours you actually pick up in the roast depends a lot on the beans origin but hopefully this gives you a bit of a guide.

    With regard to roast profiles for these beans, Id take it quite gently with the Colombian and aim to reach Rolling First Crack not before 10 minutes and maybe as far as out as 12 minutes, slow the heat down a bit after RFC has got a real move on(but not so much as to stall the roast or even worse, start a falling temperature gradient) and then remove the beans and immediately cool after another 3 minutes or so and definitely before SC starts. If SC starts before 3 minutes has elapsed, then stop the roast immediately and cool down. The aim is to stretch the time to where SC would start but not actually get there.
    Indonesian Mandheling or Sulawesi Toroja will need a little more heat than the Colombian (usually) so aim to have RFC happening at around 10 minutes, reduce the heat(with the same provisos as above) so as to reach the first few snaps of SC at around 5-6 minutes after the start of RFC.... Allow the roast to percolate along like this for 10-20 seconds but try to avoid SC getting a real roll on. As before, pull the roast and immediately cool the beans.
    Its very difficult to generalise a roast profile for N.E. African beans as a whole but if you managed to grab some Ethiopian Harrar Longberry for example, you could try the following... Use a similar profile up to the start of RFC as you used for the Colombian, then reduce the heat such that you reach the first few snaps of SC about 6-7 minutes after RFC and allow it to progress slowly through to the start of Rolling SC and after about 10 seconds of this, pull the roast and immediately cool down.

    Blend all three thoroughly and then bag in 1-Way Valve bags and store in a cool, dry, dark, well ventilated cupboard somewhere (never put em in the fridge or the freezer). Try to leave it alone for 2-3 days as a bare minimum but preferably as long as a week or so.... Try to resist the temptation to open the bag and have a sniff ;); its hard I know ::). Anyway, this should provide you with an end result that is very complex in the cup, very sweet(but not cloyingly so), great body to carry the flavours over the palate and a wonderfully lingering bitter-sweet dark chocolate finish. If you do manage to grab this combination of beans(or any combo for that matter) and roast them, dont forget to come back and let us know how it turned out. All the best mate and happy roasting..... 8-)

    Cheers, :)
    Mal.

  4. #4
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    Re: beans to roast together

    Hi nickjberg

    Try a mix of 1/3 Colombian, 1/3 Kenyan AA, 1/3 Brasil Santos

    Works a treat at my house.

    Mal

  5. #5
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    Re: beans to roast together

    Thanks for the help.

    So, I should NOT mix the green beans and roast them together because the RFC and SC will be at different times?

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    Re: beans to roast together

    From my point of view i dont think so, what i blend appears to reach FC and SC at the appropriate times, no bean appears roast more than another. The roast is very consistent and i generally pull the roast about 30 sec into SC

    Mal

  7. #7
    Senior Member greenman's Avatar
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    Re: beans to roast together

    Generally when I roast a blend I combine them pre-roast and tend to get nice even roasts, I usually do the smaller beans (peaberry) separate as they tend to roast at a faster rate than AA size.

  8. #8
    Mal Dimal's Avatar
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    Re: beans to roast together

    Yep, thats all fine guys if youve been roasting for a while and have an appreciation for each varietals distinctive cupping profile. When starting out, I still think its better to roast each S.O. separately to get a handle on how to get the best out of each bean.

    I pre-blend a lot of my roast batches too but I also roast a significant number of them separately because its impossible to get the best out of some varieties unless you treat them to their own roast profile. For example, I would never roast any N.E. African bean in with any South American varietal I have ever tried..... They are just too different and deserve to be roasted individually so that you can ultimately extract the best out of them. Thats always been my goal anyway.... extract the best that the bean has to offer. 8-)

    Of course, I realise that probably not all CSers are quite as obsessed with the quality in the cup that I am, quite a few are though and I reckon if youre going to start off in this terrific hobby on the right foot, one should at least try to do the best you can.

    Cheers,
    Mal.

  9. #9
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    Re: beans to roast together

    I have ordered a V&A Auto/Manual Ranging Digital Multimeter with USB Interface, VA18B, and it should come by the end of the week. *I will keep roasting my columbian with out it and will post fotos when I am hooked up. *I will try the Coffee Snobs software but I know that the DMM is different and it may not work.

    Thanks for you help and I will order some beans and let you know how it turns out

  10. #10
    Mal Dimal's Avatar
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    Re: beans to roast together

    Good to hear Nick.... 8-)

    Will look forward to your impressions of the first few roasts you do, and those piccies too of course ;).

    Im not too sure what the deal is with CS members outside Australia but here in Oz we get a CS Membership Card that has a simple graduated roasting colour scale that a lot of us use to compare the degree of roast of identical beans. It comes in very handy for this purpose as colours in images collected by cameras then transferred to PC monitors, etc is very difficult to use accurately for comparison purposes. It might be worth your while to ask Andy about getting one of these over to you (if you dont already have one) so that we can help you, to get your roasts as close to ideal as possible?

    Its a bit trickier with regard to the DMM Software. I suppose theres only so many ways to collect data from DMMs and then manipulate it in useful ways. Cant hurt to try though and you may be very pleasantly surprised. Lots of help at the top of Andys thread re: the Roast Monitoring Software something may be able to be worked out. Anyway mate, all the best and Happy Roasting.... :)

    Cheers,
    Mal.

  11. #11
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    Re: beans to roast together

    Quote Originally Posted by Mal link=1217341305/0#2 date=1217399992
    Id take it quite gently with the Colombian and aim to reach Rolling First Crack not before 10 minutes and maybe as far as out as 12 minutes, slow the heat down a bit after RFC has got a real move on(but not so much as to stall the roast or even worse, start a falling temperature gradient) and then remove the beans and immediately cool after another 3 minutes or so and definitely before SC starts. If SC starts before 3 minutes has elapsed, then stop the roast immediately and cool down. The aim is to stretch the time to where SC would start but not actually get there.
    I just tried this and it sure did the trick (after a couple of very ordinary attempts of my own with the Colombian from the recent bean bay).

    Is there a good source/guide of roast profiles for origins (in addition to your post)?
    With so many different coffees out there, cant beat starting from a tried and tested profile.

  12. #12
    Mal Dimal's Avatar
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    Re: beans to roast together

    Gday yoma.....

    Quote Originally Posted by yoma link=1217341305/0#10 date=1225920141
    I just tried this and it sure did the trick (after a couple of very ordinary attempts of my own with the Colombian from the recent bean bay).
    Glad to hear it. Dont stop there though, experiment a bit with different gradients to First Crack(FC) and Second Crack(SC); also different rest times, e.g. sample your roasts from day one onwards until you find the point that really hits the spot for you. Were all different and though this generic profile worked well for you, you may discover that doing things slightly different will set you taste buds alight. Experimenting is the name of the game and so long as you keep good records of each and every roast you do, including cupping impressions, then youll slowly build a compendium of knowledge that will be worth its weight in Gold. 8-)

    Quote Originally Posted by yoma link=1217341305/0#10 date=1225920141
    Is there a good source/guide of roast profiles for origins (in addition to your post)?
    With so many different coffees out there, cant beat starting from a tried and tested profile.
    If you do a "Search" through the Forum using the name of the bean(s) as a key word, you will turn up a lot of quite useful information, in a generic sense, that should help you to get started. Failing that, try searches for beans from the same region as yours and use that info as a starting point. Sweet Marias is a great site with a wealth of info about beans from regions all over the world and is as good a place as any to locate info on roasting them.
    http://www.sweetmarias.com/

    Hope this helps a bit... :)

    Mal.

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    Re: beans to roast together

    Quote Originally Posted by 0F22262A274B0 link=1217341305/2#2 date=1217399992
    On the other hand, the Colombian is a great bean to use as a gutsy base for all manner of blends with beans from other regions. One of my favourites is 50% Colombian, 30% Indonesian(Mandheling or Sulawesi) and 20% Ethiopian or Yemen. The Indonesian beans add earthiness and body, while the N.E. African beans add high notes such as Dried Fruits(Peaches, Date), Spiciness(Cardamom, Nutmeg, Cinnamon) and maybe hints of wild berries, some sweet red wine notes, Citrus(Sweet Orange, Manderine, Tangerine) and most often, a beautiful deep, dark and rich chocolate finish. What sorts of flavours you actually pick up in the roast depends a lot on the beans origin but hopefully this gives you a bit of a guide.

    Hey Mal

    Was looking for inspiration today, so am adjusting your recommended blend slightly.

    50% Brazil Alterosa
    30% Sulawesi
    20% Yemen

    Looking forward to trying this one!

    Rgds
    Ben

  14. #14
    Mal Dimal's Avatar
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    Re: beans to roast together

    Excellent Ben,

    Looking forward to your cupping impressions in a few days... 8-)

    Mal.

  15. #15
    Senior Member redzone121's Avatar
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    Re: beans to roast together

    Post Roast Blend

    Yemen Bani Ismail 100gms Day 10
    Sulawesi Torajah 100gms Day 6
    Guatemalan Huehue 100gms Day 11

    Aeropress: really enjoyed this as i usually only use SOs
    Double flat white, fairly earthy brew, wouldnt say chocolatey but still good and my wife was pleased with her doppio, will see what tomorrow brings :)

    Chris



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