Whats in my coffee roaster this week

[Dimal]

Those batches are definitely looking the goods mate....

Will be interested to read what the results in the cup taste like...

Mal.

[LeroyC]

That batch looks superb mate....

You'll have to come back with your impressions, in the cup, of this bean.
Would be good to compare with the Indian El.Hills we use this side of the ditch...

Mal.

That batch of Indian Kalledeverapura ended up being used mostly in the Aeropress Mal while I was at work and travelling. It was actually still fairly light, with colour around CS8 and suited the Aeropress quite well. It was fairly mild and may almost have been better as a pour over, but I never got around to doing one.

[LeroyC]

Those batches are definitely looking the goods mate....

Will be interested to read what the results in the cup taste like...

Mal.

This Indian is an interesting beast. It probably could've handled going a bit further to develop it a bit better. I've had a couple of fairly average attempts with it and this one is definitely the best of the lot, but is still on the lighter side for espresso. I've had to adjust my grinder 2 steps finer than where it was for the Latin American coffees I've been using lately to get a decent extraction. It's quite nice though, and is definitely unique. I traditionally enjoy the sweetness of South American coffee for espresso, but I quite enjoyed this one this morning. It’s a crema monster and has what I’d describe as rustic sweetness, definitely similar to a Sumatran, with just middle of the road acidity and reasonably good body. I don’t know how to cup so this is all based on espresso tasting. I know espresso usually leaves a lasting taste, but geez the finish on this one seemed to go on forever. It’s not bad with milk either and I think it might blend quite well into a milk espresso blend. We’ll see.

[MylesTeo]

I've recently have been given the opportunity to use a Behmor, and on my third roast, I decided to roast a batch of the latest Sidamo Ardi Naturals.

Roasted: 300g, first crack at about 11.30mins and pulled around 16.40mins. Before any sign of second crack. For future reference, I would like to lengthen the time to first crack and shorten the period from first to second, while keeping the overall roast time or increasing by a minute maybe.

Day 3, pulled a double ristretto:
The smell is amazing. Intoxicating. The kind of smell you want to greet you in the morning when you wake up.
The crema comes out thick and luscious, a mix between red berry fruit and blackberry. It is a fresh fruity taste, unlike the often mentioned raisins or sultanas. You get hit with fruit before it changes to a rich heavy spice but not overpowering. Along the lines of a fruit bread/cake made with fresh fruits and it has sweetened and intensified during the baking process. Its sweetness is akin to bittersweet toffee or caramel. It has one those thick dripping after taste that begs you for seconds or thirds. I've yet to sense any pinot noir or winey tones however, it is only day three and there is more to come.

As a side note, I find the main difference I find between the Behmor and Coretto is that the Behmor brings out a much livelier fruity coffee, while the Coretto still brings out the fruit, it is somewhat tame. The Coretto however does produce slightly more sweetness and chocolaty goodness. I am not saying one is better than the other but just merely noting my observations. I could be succumbing to my silly human instincts and simply creating reasons for why the differ for the sake of comparison. I would be interested to hear everyones thoughts on the matter.

As mentioned, it is still early days with roasting on the Behmor and my roasting life so there is a lot more to learn and experience.

Thanks

[LeroyC]

Did a batch of Colombian Excelso yesterday. I'll try this and the Timor as origins, but will have a go at blending them too.

[sprezzatura]

Those look great!

[DesigningByCoffee]

Another CJ Blend plus the latest Ethiopian Sidamo Ardi - roasted faster than usual to account for the small light beans (but could have even gone a hint faster - still slowed a little too much on my standard grind setting) but a lovely fruit and berry coffee with good acidity … mmmmm Sidamo!

[sprezzatura]

Costa Rica Miel SHB ready for tamp and the ROK

[sprezzatura]

Costa Rica Proces de la Miel SHB CS8/9 @ 10 days.

[Freelander]

Time for a taste?

[sprezzatura]

It's good: sweet. Slight cocoa taste back palate. Darn good! Excellent pour over!

[Dimal]

Ethiopia Gambella Naturals - Indo. Sumatra Aceh Wet Hulled

Time for some more pseudo Mocha Java...

Have roasted this blend before (not all that long ago) and it is a real beaut in the cup.
As per previous batches, taken to the very edge of the commencement of 2nd-Crack then dumped and cooled.

Some wonderful aromas on the approach to and past 1st-Crack so really looking forward to this one again.
No photos this time as it looks pretty well identical to the last batch of this blend but the profile is attached for reference...

Blend Details...
Ethiopia Gambella Naturals... 450g
Indo. Sumatra Aceh Wet Hulled... 300g
Roasted Weight... 638g
Moisture Loss... 14.93%

Mal.
P.S.
Mysterious Glitch struck again. Must be something very noisy in the neighbourhood. May have to switch over to a screened t/c at some stage...

[readeral]

Mal, is flying close to the second crack key to beans complementing each other in the mocha java? I roasted a similar (post) blend the other week, keeping it a bit lighter, but it didn't really produce much flavour unless my pour was pretty tight. Would love your thoughts. Al

[oliverm]

I also did a blend using the Ethiopia gambella. 50/50 with PNG Mt Ambra. Still getting the hang of adjusting heat input with the 2 stage heat gun I have so it is faster than I'd like in every stage, particularly between first and second. Photo of screen attached.

[Dimal]

Mal, is flying close to the second crack key to beans complementing each other in the mocha java? I roasted a similar (post) blend the other week, keeping it a bit lighter, but it didn't really produce much flavour unless my pour was pretty tight. Would love your thoughts. Al

G'day Al...

Well, for me anyway (and my eldest son as it happens) prefer the results in the cup when the roast batch is stopped about 1.0Deg.C before the first snaps of 2nd-Crack start. Sometimes if I'm a bit slow on the uptake, the first few lazy snaps of 2nd-Crack can be heard but the main thing for me, is to avoid heading into Rolling 2nd-Crack as this is definitely too far.

I have tried roasting a couple of batches a little lighter; one taken to 216Deg.C and another to 218Deg.C but the richness of flavour that the M-J is known for, just wasn't there. Never hurts to experiment of course but with the KKTO, that can mean an awful lot of coffee might not end up as you expected. Don't know if I've mentioned this before, but perhaps you could give some thought to acquiring a Popper to use as a test unit, to at least get you into the ballpark of what you want in the cup. That's what I do and it generally works out Ok... Unwanted results are just small bean losses and what you learn goes into the Roasting Record...

Mal.