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**sp0rk** · 1 December 2020, 11:07 AM

I roasted on Saturday as well
400g of Ethiopian Limu, I had intended on dumping it a bit short of 2nd crack to see what a lighter roast was like
Then despite me asking Mrs sp0rk for half an hour uninterrupted so I could concentrate, she decided to come bug me constantly and unfortunately I didn't end up dumping until rolling 2nd crack had just started
I noticed a little oilyness, but fingers crossed it's not too bad

**greenman** · 4 December 2020, 09:09 PM

I roasted 400g of Nicaragua Datanli el Diablo Natural process two days ago. 10 minute roast to vigorous first crack and then into the cooler. The aroma coming off the beans was full of fruit and smelt amazing. Today I did a brew with my Clever Dripper and mesh cone, 35g beans, 300g water at 88C steep for 2 minutes. After letting it cool down a little I could smell the fruit and berry aroma emanating for the cup, took a sip and had an explosion of fruit and berries, smooth, clean and super tasty--WOW!!!!!

**Dimal** · 19 December 2020, 01:12 AM

Completed the Christmas 'Cold Brew' blend today...

Also went with the gorgeous "Nicaragua Datanli el Diablo", blended with Brazil Pulped Natural to stretch out the enjoyment of this terrific bean.
Went with a lighter roast today as this blend will be consumed primarily as Cold Brew with the odd Brazen and AeroPress brews on cooler days.
Stopped and immediately cooled at ~216C this time, using a fairly gentle profile. Don't worry about noise at the start of the profile, that was me bumping the data stream button...

As always, wonderful aromas coming off the cooler, promising another mouth-watering series of brews over Chrissy.

Copy of batch blend details below, with roast profile and post-roast photos attached.

Mal.

Batch Details:
Nicaragua Datanli el Diablo - 450g
Brazil Pulped Natural - 300g
Roasted Weight - 644g
Weight Loss - 14.13%

Attached Files

**LeroyC** · 20 December 2020, 05:35 AM

First roast of a new coffee for me last night. This is PNG Iwaki AX roasted for espresso. Seems to be a fairly dense coffee, but it roasted ok so hopefully the results are good.

Attached Files

**Dimal** · 22 December 2020, 12:45 AM

Batch Details:
Nicaragua Datanli el Diablo - 450g
Brazil Pulped Natural - 300g
Roasted Weight - 644g
Weight Loss - 14.13%

Having a really hard time waiting to crack a bag open of this wonderful coffee.

The aromas coming out of the 1-Way Valve are to die for, with an overriding predominance of very sweet pineapple, would you believe...

Mal.

**LeroyC** · 27 December 2020, 03:20 PM

A pre-roast blend of Peru Chirinos and PNG Iwaki AX for espresso duties this week:

Attached Files

**Dimal** · 6 January 2021, 12:48 AM

Roasted up another Ethiopian blend over the weekend...

This time, Gambella Sundried blended with Sumatra Mandheling Triple Sort. The last batch of this one was a real beaut.
A gentle profile was used once again and taken to ~216C then dumped and immediately cooled. The end results both looked and smelled great so going to have to use restraint once again before cracking a bag open.

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

Mal.

Batch Details:
Ethiopia Gambella Sundried - 450g
Sumatra Mandheling Triple Sort - 300g
Roasted Weight - 639g
Weight Loss - 14.8%

Attached Files

**Garyh** · 6 January 2021, 11:51 AM

Originally posted by Dimal View Post

Roasted up another Ethiopian blend over the weekend...

This time, Gambella Sundried blended with Sumatra Mandheling Triple Sort. The last batch of this one was a real beaut.
A gentle profile was used once again and taken to ~216C then dumped and immediately cooled. The end results both looked and smelled great so going to have to use restraint once again before cracking a bag open.

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

Mal.

Batch Details:
Ethiopia Gambella Sundried - 450g
Sumatra Mandheling Triple Sort - 300g
Roasted Weight - 639g
Weight Loss - 14.8%

What’s the flavour profile mate?

**Dimal** · 11 January 2021, 01:25 AM

Batch Details:
Ethiopia Gambella Sundried - 450g
Sumatra Mandheling Triple Sort - 300g
Roasted Weight - 639g
Weight Loss - 14.8%

Well, this is another real ripper of a coffee blend, thanks mainly to the Gambella.

Tried as a Cold Brew, Pour-over and Espresso. Haven't tried in the AeroPress as yet.

Has an overall very sweet rich, dried fruit flavour which to me tastes mainly of Muscatels with a bit of a Currant piquancy just after swallowing, huge body that you nearly have to chew through, some lovely soft spiciness that is reminiscent of cardamom and a touch of cinnamon, and some quite noticeable earthiness and umami courtesy of the Mandheling that is then overtaken by a lovely, lingering sweet dark chocolate finish.

Highly recommend this combo...

Mal.

**hippyjonny** · 15 January 2021, 12:24 PM

Not sure if I've just lucked onto a good home roast or the latest Gambella is a really tasty bean. Have also roasted the latest Sidamo Ardi and perhaps the opposite situation seems to be the case. Time will tell perhaps.
Gambella as a single flat white with my latest roast is even more enjoyable than recent Shakisso Coffees. I think that is a pretty big wrap on my part.

Have just copied your blend but roasted individually.

**hippyjonny** · 15 January 2021, 01:38 PM

Sure, I'll be back in about 7 days.

**Shano592** · 16 January 2021, 03:32 PM

Today, I finally dug out the KKTO, at the threat of some fine weather.

Roasted so far 2.5kg of Brazil Yellow Bourbon to CS7-8, and 2.5kg of Ethiopia Yirgacheffe to CS10-11, as per the attached image.

**hippyjonny** · 25 January 2021, 06:20 PM

Didn't think I was going to be this punctual but there you go.
So I've pretty much spent the last week drinking flat whites, a 50/50 blend of Shakisso and Sulawesi blue. Was camping so used a Flair and this small coffee plunger thing to 'texture' the milk. Which worked surprisingly well.
Using my limited descriptive vocabulary for coffee flavours I can say that the blend was a very satisfyingly rich cocoa but consistently so. Then the last sip had added complexity that I assume was coming from some sediment of the solids.
So Dimal, I am now drinking a flat white of the Gambella, Mandheling blend as I write so I could try a bit harder to taste and describe it. Unfortunately I think I need to tighten the pour or some other variable from roasting to cup has conspired to ruin my little project. The flavour isn't what it should be and the whole cup as I've just finished it was a bit disappointing. Tomorrow morning will be a different experience I'm sure.
As I believe you are drinking espresso shots and I'm drinking flat whites of course I will never get the complexity of the coffee that you would experience. That said I know from the experience of both of those coffees that it will make a great flat white. But once I sort out my issue for the sake of science I will attempt to taste what you have described by having a short one.
I'll be back.

**Dimal** · 26 January 2021, 12:56 AM

Another roast completed over the weekend, for Cold Brew/Pour-Over/Drip etc...

Sticking with the gentle profile and an Ethiopian bean blend (of course).
Took this batch to a little higher finishing temp. at ~218C in the hope of producing a slightly more rounded flavour profile.
Dumped and cooled immediately with the end result looking quite promising and smelling wonderful...

Blend detail below, with Profile and Post-Roast photos attached.

Mal.

Batch Details:
Ethiopia Shakisso Estate - 450g
Brazil Pulped Natural - 300g
Roasted Weight - 635g
Weight Loss - 15.33%

Attached Files

**hippyjonny** · 26 January 2021, 07:28 AM

Ok, do you pour a shot into a cup of hot water?

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