Home Coffee Roaster Competition 2018

[solace]

Ah cr@p! Completely forgot to do this, even had the bags in plain view of my packing area! Guess I will just have to drop them off to Andy when I am through that way in a few months.

[nickR]

Don't forget, you can squeeze a few empty cotton bags to return to Andy in your parcel (they are about 40g each, don't put too many in, if you lodge in person at the post office you may have to sweet talk your way to getting it sent !!! Not talking from experience or anything....)

[Janus]

Roasted last night, will post tomorrow.
9 batches, 3 for each profile. (1am finish, feeling it!). I have about 80-90g left of each to try over the coming weeks.
Roasted the latte beans first as i figured a milk drink would hide more in my roasting as i was figuring out how to manage the roast, the first few i had some pretty big temperature fluctuations from FC which took a few roasts to get control of. I think I managed to tame the beans for the filter and espresso roasts however i haven't tried them so will wait for feedback from the judges to see how it went. The trial roasts last week for filter were horrible, i've changed the parameters significantly following some learning on Sunday so hopefully the result in the cup is ok.
I definitely gave the filter roast a decent amount of development this time (probably too much), hopefully no "grassiness" feedback

Good fun, and good luck to all.

[rusty888]

Posted off today. Away for the latter of this week.

I struggled with the first two batches.

So will be interesting to see.

[Mb21]

Pretty sure it's not a coffee for dragging out during / after first crack regardless of drink category....

Okay now I’m reallly lost! Took it close to 2nd crack and to me too far (but could be my profile) second roast better and more between 1st and 2nd. Third roast closer to 1st crack and will be trying it tomorrow.....

[Steve82]

I can also see why the east Africa meets Central vibe and could very well be new PNG, they can have some interesting fruity characteristic like African coffee with the crisp acids of a Central.

Agree it definitely is at it best at lower drinking temps, I found 50 down to 45°C most interesting for filter / V60.

Pretty sure it's not a coffee for dragging out during / after first crack regardless of drink category....

I am going to say Burundi.

[trickydicky2]

Got the clever dripper out and tried my filter roast. I think this bean suits a filter roast very well. I can see where the East Africa meets central America comments are coming from... I'm getting pink grapefruit and raspberry notes plus a bright acidity. It's one of those coffee that improves as it cools in the cup

Not getting the Indo thing though, an origin I normally associate with woody and black tea flavours in a filter roast. There is a bit of brown sugar and spice in there however.

Getting on less well with this coffee in espresso roast levels though. Maybe it will come together with a few more days aging

I still think it's Wahgi PNG

Brew ratio was 12g of coffee in 180g water at 95C, 2 mins infusion

[solace]

After trying my samples from across the various brew methods I am now more confused than ever when it comes to this beans origin! Roasts like an East African, tastes like an Indo with some hints of a Central. This has been a very challenging yet eye opening exercise which has really made me think about how hung up I can get when roasting for a particular origin, effectively basing my roast purely on the preconception of the origin.

I’m all done with my final entry roasts and look forward to getting some feedback. Good luck to all the other home roasters!

[trickydicky2]

I was circumspect with my guess of the origin of this bean earlier in the thread. I think I'll just blurt it out now... I think it's new season PNG Wahgi!

I'd put money on it. Especially if it was somebody else's!

Did all my roasts last night. For filter I took a gamble on one roast profile, all in

For espresso and milk, two roast depths to tinker with some blend options once the beans have aged a week. Hopefully something drinkable comes out of it

[solace]

I went for a vastly different profile last weekend which, on a taste test last night, has turned out to be a wonderful espresso! Filter, with this bean, is now my biggest challenge and certainly has me thinking outside of the box.

[Mb21]

The test toast turned out reasonable for latte but rather unpleasant as espresso!

I thought the same of my try at this, another try on Friday and cross fingers

[solace]

I didn’t think of the Tarrazu initially but now it has been mentioned I do see the relation, very similar size and density - will have to look at some of my profiles for the Tarrazu and compare with the test run for this comp bean.

Definitely needed a good amount of heat after drying phase, almost stalled the roast with my test run but at least have a good idea on how to extend maillard when I roast for the submissions.

The test toast turned out reasonable for latte but rather unpleasant as espresso!

[DaveD]

I'm waiting to try my test roast to see what the flavours are like relative to the roast depth. The green beans smelled quite fruity and seemed to need quite a bit of heat to get them into first crack. It made me wonder if they were Costa Ricans from the Tarrazu region like some if the offerings we've had in Beanbay before.

Or it could be the Uganda Mannya that Andy has in the roasted coffee section in Beanbay..............?

[nickR]

That is a very nice bean indeed. Toffee was the flavour I was trying to name earlier. It’s not too bold, not too fruity, a good all-rounder.

[rusty888]

Just roasted the first lot.

I’m without a machine as my new one arrives Tuesday/Wednesday next week.

Only started roasting around 3-4 months ago and have really just tried a few beans and found something my house likes.

Thought why not jump in the deep end and hear some thoughts on my beans. Not sure where to send the apologies to the judges for having to taste my beans:-)

Must admit as a rookie I struggled to picture how to roast to the styles. I understand the outcomes I’m looking for but not sure how to get the end result as a difference between filter and espresso for example.

My thoughts were to roast 6x400g in the behmor

First two are done now.

3 for the comp and one left as safety net. The three for the Comp should allow me to try at least one drink from the comp beans.

First two roasts went one darker than normal and the other around normal. Not came out darker than I’m use to.
Wait and taste end of next week and go again for the comp beans

Poorly lit picture.