Hi all
I'm hoping to get some green bean (and roast profile?) suggestions from you guys.
I roast in a popper and husband and I drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket. We like slightly different flavours in our coffee - I like a fair bit of acidity, and he prefers less acid. We both like our doppios to have good body and it's a plus if it can be syrupy too.
We are currently drinking Peru Ceja de Selva Estate roasted to around CS8 & CS9.
We also liked the Colombian Volcan Galeras Supremo from our 2kg starter pack (roasted to second crack)
I liked the Ethiopian Gambella Sundried but it was too bright/acidic for Hubs (roasted to between FC & SC)
We've also had a Mexican roasted by Villino (Hobart) that we really liked too.
Thanks in advance!
I'm hoping to get some green bean (and roast profile?) suggestions from you guys.
I roast in a popper and husband and I drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket. We like slightly different flavours in our coffee - I like a fair bit of acidity, and he prefers less acid. We both like our doppios to have good body and it's a plus if it can be syrupy too.
We are currently drinking Peru Ceja de Selva Estate roasted to around CS8 & CS9.
We also liked the Colombian Volcan Galeras Supremo from our 2kg starter pack (roasted to second crack)
I liked the Ethiopian Gambella Sundried but it was too bright/acidic for Hubs (roasted to between FC & SC)
We've also had a Mexican roasted by Villino (Hobart) that we really liked too.
Thanks in advance!

I'm a bit nervous about going to 2nd crack because it's hard to hear over the noise of my popper - at least it is with this Peru. I tried roasting a couple of batches to different roast levels when we first got the 2.5kg Peru, but when I went to what I thought was 2nd crack it was burnt and revolting. I guess I could try adding a minute or two to my successful roast times
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