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  • #16
    Re: New to roasting

    Originally posted by 76797E637F74110 link=1322305136/14#14 date=1322918829
    both the peru and mexican are good with a 5-7 day rest,
    Ouch. That is some good advice but it does not go down well with my need for immediate gratification. :

    Ill need to work on my roasting schedules so I wont run out of rested browns again!

    Any bean you can recommend for immediate post roast consumption? Immediate being no longer than a couple of days.

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    • #17
      Re: New to roasting

      Oh my word - are they just!
      Roasted on the 3rd, enjoyed on the 9th.
      The Peru comes through with a bright orangy flavour, surprisingly mild (not sour at all) and deep with more underlying flavours than I can put my tongue on. A lovely liquorice aftertastes rewards for waiting the 6 days.

      The Mexican is altogether a bit darker, less fruity on the palate and I find less sweet going more toward the very dark chocolate.

      Of the two, the Peru is my favourite (for now). YUMM :P

      Now, somewhere on this site there was a thread discussing how many coffees a day can kill a horse...

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      • #18
        Re: New to roasting

        Originally posted by 322A2B2E31212A2E420 link=1322305136/16#16 date=1323391385
        how many coffees a day can kill a horse
        Which is only a problem if you plan on giving them to a horse.

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        • #19
          Re: New to roasting

          Great work on sharing your coffee journey philschl.
          Excellent topic to read.

          How do you handle the chaff roasting on the saucepan?
          Do you roast outside and run a fan to blow away the chaff?

          The roast on the right looks good to use for manual brewing like a plunger, aeropress or pour over.

          Grab your Hario, and change the setting to coarser

          Try it black, no milk. You may find the lighter roast reveals more origin/bean characters and can be quite enjoyable.

          Gary at G

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          • #20
            Re: New to roasting

            Originally posted by 38222F2E3C2A3238384B0 link=1322305136/18#18 date=1323454508
            Great work on sharing your coffee journey philschl.
            Excellent topic to read.

            How do you handle the chaff roasting on the saucepan?
            Do you roast outside and run a fan to blow away the chaff?

            Gary at G
            Hi Gary

            Thank you for your kind feedback. If there was any way to describe my roasting so far it would be manic.

            Since the first saucepan roasts, the last of which are quickly being consumed, Ive tried a popper and since this morning put three roasts through a behmor. However, I would recommend saucepan roasting to anyone. It is great to be do immediately involved with the process. And you get a good arm workout to boot

            Chaff was never a problem. I roast in a saucepan - thanks oldbeamer2 - on the gas stove in the kitchen. I dont even need to put the range hood on there is not much smoke. Except for the first roast which was totally bunt.

            Once finished I dump the load into a metal bowl. I take that and another metal bowl and cool the beans in the garage by tossing them between the two. Owls in front of a fan. Thats when the chaff makes a mess but in the garage I dont care.

            The popper is a garage only device as it spews chaff out the top all the time.

            The behmor is the opposite as it takes care of the chaff and even the cooling. However it is also the most removed from the process so the least fun :

            Hope that gives some idea.

            Ill upload a pic of the pan later.

            Phil

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            • #21
              Re: New to roasting

              Bowls not owls. Thanks iPhone spellcheck.

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              • #22
                Re: New to roasting

                Here the four roasts I did with the behmor yesterday.

                I find that the hardest part is to think 1 minute ahead, as that is how long it takes for the beans to stop popping once the machine has entered its cooling cycle.

                Perhaps its the summery temperatures here in Melbourne at the moment (not today though) that result in really long cooling times?

                Here the photos.
                All apart from the hue hue are darker than what I had intended. I read that some behmor users open the door when cooling begins. If I do that the house if full of chaff, which Id rather avoid. Maybe Ill try a session in the garage next, but that defeats the purpose of having a domestic roaster.









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                • #23
                  Re: New to roasting

                  Perhaps a quick note about the two saucepan roasts from the 3rd - Mexico yeni navan typica and peru ceja de selva. Whilst I like the espresso from the Peru for its liquorice, it drowns in milk. I made a couple of lattes today and was surprised that what tasted so good as espresso was quite boring as a latte. The Mexico however is a bit too strong as espresso (compared to the Peru) but works well as latte.

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                  • #24
                    Re: New to roasting

                    try pulling the peru as a double ristretto to pull some life out of it for a latte.

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                    • #25
                      Re: New to roasting

                      I tried a 50/50 post-roast blend of pan-roasted Peru and Mexico and made some very nice lattes with it. Certainly pulling a shorter shot helps keep the flavour together

                      On another note, the four roasts I did with the behmor on 11/12 turned out so-so. The Mexico, and particularly the two ethiopian beans, are covered in oils. The bags smell like a cats pissed in em. Sadly, they are grossly overdone. Im not even going to put them through my grinder. :-/

                      The Huehue is however very nice. Still a bit sharp after only three days rest, but already fully flavoured.

                      A note on the popper roasted beans - I found all of them somewhat lacking in body. They are all about CS8, had 16% weight reduction green to brown, and they all took about 6-7 minutes to roast.

                      I hope Ill get a grip on the Behmor before it costs me too much in burnt beans! Since todays a bit cooler Ill give it a go in the garage where I can open the door when the cooling starts.

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