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Thread: Inter-Roasters cupping notes...

  1. #1
    Senior Member Dennis's Avatar
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    Inter-Roasters cupping notes...

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Thats nice Jason, but are you enjoying them? I can always do with the feedback...good or bad!

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    Re: Whats in my grinder and cup today?

    I loved the Tiger Mountain Dennis, it dissapeared very quickly with friends at home. I spent some time with the world blend at work, I loved the mouthfeel, big body and finish (a good wholesale blend I imagine?) but the flavour was a little lost with milk. (I will send you an email) One of my baristas said it reminded him of an aromas blend he works with at another job. I had 1 vac-pot of the Ethiopian and have left the rest for the espresso machine after it settles a bit. It certainly is nice to have your coffee though.

    Interested in your thoughts too. Our Heritage is our most popular coffee, both retail and wholesale, but the Mocha Java is my favorite. Have you tried th eBin 478 yet? Probably best as a brewed coffee.

  3. #3
    Senior Member Dennis's Avatar
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    Re: Whats in my grinder and cup today?

    Grinder: Pioneers Heritage Blend
    Cup: Espresso

    I really enjoyed this and was surprised at how sweet it was as it hit the front of my tongue and palate before slowly moving toward the middle area, then seemed to stop there. I can still taste tangello/orange...like a subtle fruit tingle!

    Am pretty amazed that the Heritage has so much citrus, given the colour of the beans. I think I prefer the Heritage over the Mocha Java, which has a smoky aroma and more bang for your buck.

    Looking forward to trying the BinXXX tomorrow.

    One thing this exercise has taught me - its good to try other peoples roasts. It makes me put my thinking cap on, question the way I do things, and strive to do better!

  4. #4
    Senior Member Dennis's Avatar
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    Re: Whats in my grinder and cup today?

    Quote Originally Posted by Pioneer Roaster link=1192703585/180#187 date=1222748322
    I loved the Tiger Mountain Dennis, it dissapeared very quickly with friends at home. I spent some time with the world blend at work, I loved the mouthfeel, big body and finish (a good wholesale blend I imagine?) but the flavour was a little lost with milk. (I will send you an email) One of my baristas said it reminded him of an aromas blend he works with at another job. I had 1 vac-pot of the Ethiopian and have left the rest for the *espresso machine after it settles a bit. It certainly is nice to have your coffee though.

    Interested in your thoughts too. Our Heritage is our most popular coffee, both retail and wholesale, but the Mocha Java is my favorite. Have you tried th eBin 478 yet? Probably best as a brewed coffee.
    Thanks for the feedback Jason. The WB is the blend I use for wholesale and the most popular cuppacoffee (people whinge if its not in the grinder). I use a 21gm basket to combat the milk thing and though Ive toyed with the idea of roasting a little darker, Im under threat of a slow and painful death from the regulars who like it the way it is! ;D


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    Re: Whats in my grinder and cup today?

    Quote Originally Posted by Dennis link=1222728526/0#3 date=1222759343
    The WB is the blend I use for wholesale and the most popular cuppacoffee (people whinge if its not in the grinder). *I use a 21gm basket to combat the milk thing and though Ive toyed with the idea of roasting a little darker, Im under threat of a slow and painful death from the regulars who like it the way it is! * ;D
    I wouldnt go darker Dennis. I had a similar problem when first going from a Probat to the Diedrich, that the body of the coffee was really subtle. At first I tried to combat this with the origins I was using as a base and a darker roast. After about 2 years of experimenting I came to the conclusion it was my airflow profile. Traditionally airflow is used at certain stages of the roast to blow chaff away and change the heating parrameters. The Diedrich roasters are renowned for using too much airflow, mainly because the fan at "cooling" setting is actually 80% cooling/20% roaster. I spent ages tasting the effects of using less airflow to maximise body in the middle stages of the roast. One day I tried using more airflow earlier in the roast. My theory was that at least this way I would be able to be in charge of my airflow, rather than complaining about it (fire with fire so to speak). Although this is not a traditional approach I think I have managed to achieve 2 important things with it. 1) I am finally getting the body I expect in my coffees, 2) I am able to roast darker while still maintaining a good level of acidity in the bean (as you tasted in the Heritage) while getting a more even inner-bean colour.

    If you would like to know specifics in order to play around with this I can happily email them to you.


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    Re: Inter-Roasters cupping notes...

    Thanks Jason, that would be great. Have sent you an email.

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    Re: Inter-Roasters cupping notes...

    Tried the Bin478 today as a piccolo and through the AeroPress. Too mild for me as a piccolo, but much better through the Aero. With no additional water added its still what Id term as mild and has a pleasant nutty flavour.

    An easy going, quaffing coffee. :)

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    Re: Inter-Roasters cupping notes...

    I wouldnt go darker Dennis. I had a similar problem when first going from a Probat to the Diedrich, that the body of the coffee was really subtle. At first I tried to combat this with the origins I was using as a base and a darker roast. After about 2 years of experimenting I came to the conclusion it was my airflow profile. Traditionally airflow is used at certain stages of the roast to blow chaff away and change the heating parrameters. The Diedrich roasters are renowned for using too much airflow, mainly because the fan at "cooling" setting is actually 80% cooling/20% roaster. I spent ages tasting the effects of using less airflow to maximise body in the middle stages of the roast. One day I tried using more airflow earlier in the roast. My theory was that at least this way I would be able to be in charge of my airflow, rather than complaining about it (fire with fire so to speak). Although this is not a traditional approach I think I have managed to achieve 2 important things with it. 1) I am finally getting the body I expect in my coffees, 2) I am able to roast darker while still maintaining a good level of acidity in the bean (as you tasted in the Heritage) while getting a more even inner-bean colour.

    Hi Pioneer,

    I am looking at buying small shop roaster. I am looking at Diedrich, Petroncini, Probat, Has Graniti. Your comments above make me think, and worry about the ability and complicated nauture posibbly of the Diedrich. People, obviously the salespeople for each roaster say that they have the best technology in there equipment and that their machines roast the best coffee for body and profile. From what I have found out Diedrich and Petroncini are the best?? But your last comments getting a more even inner-bean colour I have heard before. I have been told by Diedrichs competition, of course, that the inside of the coffee bean doesnt roast evenly and fully with the outside on the Diedrich. And that the technogly that Diedrich uses with their IR is not great compared to traditional Petroncini roasters. Is is true that the Diedrichs are very complicated to use due to its 20%/80? etc roasting settings and that there is mroe range which makes it harder to roast.

    Thanks for your time and expertise in the matter.

    Coffeeholic.

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    Re: Inter-Roasters cupping notes...

    I would say that for whatever roaster you buy, your roasting style will develop and grow to suit the kind of coffee you like and the roaster you use.

    I have worked on Probat, Petroncini and Diedrich and the Diedrich is by far my favorite.

  10. #10
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    Re: Inter-Roasters cupping notes...

    Ive been using the Diedrich for a year now and every day I find myself learning more. I havent used other roasters, though dont expect they would be any more or less complicated to use. Its simpler than learning chess. The basics are simple. Though going past the basic principles and perfecting what you do is another matter - that part is entirely up to you.

    In addition to the above, if in your situation, Id be weighing up what I like and dislike about each brand, eg. technology, servicing, price, etc. and also as its going in your shop, what will look good too.

    Try getting some hands-on time on the roasters your considering. If you happen to be in Sydney Id be happy to assist with this.



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