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**fatboy_1999** · 24 September 2020, 07:15 PM

Dominican Republic El Cibao Altura at day 15 post roast.
Been drinking it from day 6 post roast and must say it seems to be hitting peak flavours right now.
Drinking as a latte/flat white.
My ability to describe flavours of coffee is much like my ability to describe wine. Woeful.
However, both drinkers of coffee in the house agree, it's yummy!

**Dimal** · 5 October 2020, 01:01 AM

Another Sunday, another roast...

Heading back to the Ethiopia Shakisso Estate once more, with Brazil Pulped Natural and some additional Indonesia Sulawesi Blue this time.

Staying with the extended Maillard Reaction Phase profile and a little slower than last time.
Took the batch to the edge of 2nd-Crack but not into it as such, just as the copious volumes of blue smoke started to emanate from the Corretto.
Dumped and cooled immediately, then bagged up and sealed for the very near future...

Batch details with roast profile and post-roast photos attached below.

Batch Details:
Ethiopia Shakisso Estate - 400g
Brazil Pulped Natural - 200g
Indonesia Sulawesi Blue - 150g
Roasted Weight - 633g
Weight Loss - 15.6%

Attached Files

**FNQ** · 5 October 2020, 10:33 AM

Mal, looks good on paper and in the flesh.

**Dimal** · 6 October 2020, 01:31 AM

The aroma coming off the beans towards the end of the roast was mouth-watering.

Love the Shakisso Estate beans...

Mal.

**Dimal** · 20 October 2020, 01:26 AM

Another Shakisso Estate blend batch, sans the Indonesian, this time...

The addition of the Sulawesi Blue seemed to mute the fruitiness and acidity somewhat, so decided to stick with the simpler blend using the Brazil Pulped Natural.
Took it to the edge of the start of 2nd-Crack, as is my preference, then dumped and immediately cooled. Our youngest son commented that the resulting aromas wafting over in his direction were very, very nice

. Hope the results in the cup stand up to previous excellent results.

Blend details and post-roast photos below...

Mal.

Batch Details:
Ethiopia Shakisso Estate - 400g
Brazil Pulped Natural - 350g
Roasted Weight - 632g
Weight Loss - 15.7%

Attached Files

**simonsk8r** · 21 October 2020, 07:04 PM

Did some roasts with some new beans yesterday, very exciting! Only for one of the Colombians, both batches I did... at FC there were only a few pops, and this didn't last long, so no RFC, and it just sort of fizzled out. But it reached SC somehow! (Could certainly hear SC...) And this was on full heat the whole time. I had planned to go to 50% heat when RFC came around, but it never did. The other bean I roasted was normal FC + RFC, so it must have been the bean. Really strange... will start a thread on this perhaps...

**Westy5** · 21 October 2020, 10:48 PM

I’ve been playing around with Colombia Volcan Galeras Supremo. I tend to roast on the lighter side and was disappointed in my first batch which had a very mild taste and all but disappeared in a milk based drink.
My second roast I took a fair bit darker and it resulted in the strong and bold slap in the face I was hoping for from this bean. I really like the strong flavour profile and subtle spicy background.

**wirecutter23** · 22 October 2020, 02:24 PM

I’ve been roasting a 50/50 blend of Colombian Vulcan and Brazil Pulped Natural from bean bay. I roast both beans very similarly with basically a linear roast profile except i typically let the Colombian bean roast a little darker (10% development Brazil, 15-20% development for Colombian). I’ve found this really brings out some chocolatey flavours whilst also giving you the slight fruitiness of a CS8-9 Brazil bean in a milk drink.

**Westy5** · 2 November 2020, 04:58 PM

I thought I’d have a crack at a 50/50 blend on Yirgacheffe and Colombia Vulcan. 150g of peach and the final batch was 264g.
I’m hoping the Yirgacheffe’s fruitiness will still show through while the Colombian might add a bit more body.

**Dimal** · 15 November 2020, 12:47 AM

Nicaragua Datanli el Diablo Natural Process.
Well, had to get a roast batch in of these beauties. Such a gorgeous aroma arising from the green beans, can't wait to try them roasted to just before 2nd-Crack.

Used a more or less standard profile, just a smidgen quicker and stopped just on 220C, then immediately dumped and cooled. The roasted beans end up being quite large and very uniform in size too. As Andy hinted at, loads of chaff going everywhere, almost like a mini snow storm.

Fantastic aroma emanating from the cooler, hinting of much joy to come I'm sure...

Didn't blend with anything this time around as it's been a long time since trying a bean from this region, so wanted to enjoy them, 'as is'. Batch details and post-roast photos attached below.

Mal.

Batch Details:
Nicaragua Datanli el Diablo - 750g
Roasted Weight - 634g
Weight Loss - 15.5%

Attached Files

**greenman** · 15 November 2020, 10:33 AM

Great looking roast Mal, looking forward to my order arriving!!

**LeroyC** · 16 November 2020, 04:52 AM

The last of the Mexican Chiapas GRAPOS FTO-

Attached Files

**Dimal** · 29 November 2020, 12:50 AM

Batch Details:
Nicaragua Datanli el Diablo - 750g
Roasted Weight - 634g
Weight Loss - 15.5%

These beans are just terrific.

Have been consuming them mainly as Cold-Brew (been bloody hot lately) but also sneaking in a few Espresso, Pour-Over and AeroPress brews for the short cooler periods in between.

Glorious aromas coming from the grinder that creates a lot of anticipation for what is going to end up in the cup.
A lovely clean mouthfeel that has moderate acidity (lime to me), and such a wonderful and complex, sweet fruitiness that is even more pronounced than my initial impressions. Didn't really shine for me as Espresso, not as much fruitiness apparent with a shortish finish of about 30 minutes that is very much a caramel/milk chocolate sensation and not overly sweet.

To me at least, this coffee (with the profile I used) really shines with the various brew methods we tried. The AeroPress brew was really nice and rich with plenty of mouthfeel compared to an Espresso. Going to have to roast up another batch before too long...

Mal.

**Yelta** · 29 November 2020, 06:26 PM

Originally posted by Dimal View Post

G'day Yelta...

I use about 100g per litre for most brews, about the maximum that a Hario Cold Brewer can accommodate. Grind to just a little finer than filter and leave in the fridge overnight.

Results in a very tasty and enjoyable brew, either hot or cold for that matter. Also have a smaller Hario Cold Brewer that delivers about 650ml but use the same sort of ratio as above to produce a similarly tasty brew. Thing about Cold Brew though, is that it is very easy to just keep drinking it and suffer the consequences later....

Thanks Mal, thought I was being heavy handed at 80 grams, obviously not, will up the dose next batch.🙂

**Dimal** · 1 December 2020, 12:29 AM

Got up early last Saturday morning to get a roast batch in before the forecast ~40C ambient made its presence known.

Anyway, headed back to our staple Ethiopian bean blend. Definitely go into withdrawal if I don't get an Ethiopian hit every couple of weeks... Headed back to the "Ethiopia Guji Wamena Gr.1" as the main blend component coupled with the ubiquitous "Brazil Pulped Natural". A simple but very enjoyable combo.

Used a gentle-ish profile this time in the hope that the mouthfeel is enhanced a little but still retaining the intrinsic flavours of this bean. Batch was taken to the cusp of 2nd-Crack (Medium Roast) again then immediately dumped into the bean cooler and brought down to ambient temp. in about a minute. As always, loved the beautiful aromas coming off the cooler, even woke our youngest with his nose twitching in anticipation.

Batch details with Profile and Post-Roast photos attached below...

Mal.

Batch Details:
Ethiopia Guji Wamena Gr.1 - 400g
Brazil Pulped Natural - 350g
Roasted Weight - 635g
Weight Loss - 15.33%

Attached Files

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