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Hi, my name is Andrew and Im addicted to roasting

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  • Hi, my name is Andrew and Im addicted to roasting

    Hi, my name is Andrew and Im addicted to coffee, and in particular roasting..

    Its been over a month since I purchased my last bag of roasted beans, but today I had a relapse...

    I inadvertently ran out of roasted beans and had to go to my dealer for a bag of Brown.....

    I felt ashamed and embarrassed, but once I walked in and smelt my dealer roasting... I started to lose it. I rushed up to the counter, whispered quietly my desire, payed my $$$$ and ran out...

    I pretty much ran all the way home, then realized I had driven to the shop...

    Once home I opened the bag dialed in the grinder and fired off a few shots..... Initally I was giddy with the beautiful aroma, and the syrupy pour, but after the intial high I tasted the demon and realized it wasnt what I was after...

    It wasnt my own....

    So I fired up my I-Roaster from my dealer ( thanks to Jack from Sorrentina  ) ...

    And roasted a batch (or 3) ..... Now for the wait and the horror of lookingin the cupboard and waiting..

    ...waiting for my next hit of my own glorious roasted beans   

  • #2
    Re: Hi, my name is Andrew and Im addicted to roasting

    hehe

    Actually I find some of the more acidic/fruity beans are palatable even in just a few (3-6) hours.. a typical Kenyan seemed ok.

    Depends on what youre roasting, I wouldnt roll the dice on the Monsooned Malabar that early

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    • #3
      Re: Hi, my name is Andrew and Im addicted to roasting

      I had roasted up some malabar gold and had it on the same day as an espresso and flat white, I thought it tasted quite good!

      Cheers

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      • #4
        Re: Hi, my name is Andrew and Im addicted to roasting

        be impatient with your roasts and trying them I dare you

        plenty of beany goodness to be had on the same day with many beans ive found (either from curiosity or running out and having no choice... lol)

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        • #5
          Re: Hi, my name is Andrew and Im addicted to roasting

          Yep, that is usually my problem, out of roasted beans and need some coffee! Also, worth trying the same beans every day from early on to 3 weeks plus, its amazing how the flavours change and develop in some beans.

          Cheers

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          • #6
            Re: Hi, my name is Andrew and Im addicted to roasting

            Artman,

            To be honest MMG was one of the beans I roasted many times before I got something good but it is amazing at its best.

            Im curious what your typical profile is to compare notes

            If you wouldnt mind, what roaster and R1C/R2C/dump time/temp?

            PS Ive read most of the MM threads, from what I saw usually the trend was slow/prolonged roast

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            • #7
              Re: Hi, my name is Andrew and Im addicted to roasting

              Hi insomnispresso

              I use a corretto to roast, and the profile is below.  The profiles dont change too much between beans, they are all quite similar.  I normally get a slower rate of temp increase post first crack, but I just realised my JPGs havent been saving since I upgraded to Roast Monitor 2.39, must check it out, obviously a setting somewhere, and I havent got JPG profiles of other roasts of the IMMG.

              Cheers





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              • #8
                Re: Hi, my name is Andrew and Im addicted to roasting

                Hi artman, what heat gun do you use with the corretto? Is it a covered corretto system? I find some days I get a smooth-ish rate of temperature/profile and other days are a struggle.

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                • #9
                  Re: Hi, my name is Andrew and Im addicted to roasting

                  Thanks Artman, I see you have a 13.5min R1C and 18.5 R1C - I typically dont do durations like this (hottop) but youve inspired me to have a go at a similar roast with whats left of my malabar!! XD

                  Probably this is the case because mostly I roast very light for espresso to maintain acidity, though I havent done a lot of experimentation with longer roasts.. my assumption is that acidity would definately be muted but on the malabar obv its not a concern. Any comments? Further wisdom? =)

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