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  • Uganda/Colombian/Tanzanian

    Hi all
    Roasted a blend of 62% Ugandan Mt Elgon, 30% Colombian Excelso Huila, and 8% Tanzanian Southern Highland in a covered Corretto, total start weight 650g, down to 541g postroast(17% loss). 20 minutes total, slow ROR between FC and start of 2nd crack, slowed down between 150 and 165 Celsius as well.
    Rested for 7 days. Tasted it as a flat white. Lots of crema, very sweet, decent body, no bitterness. On a Sunbeam EM0480 and EM6910. Not a sophisticated describer of coffee, but it was fantastic! Probably close to the 2nd best coffee I have had, with the best in a cafe in Mt Cook, NZ some years ago(forget the brand of beans).
    I have been really lucky with my roasting, thanks to all the advice on this forum.
    Cannot see myself not roasting my own for the foreseeable future.
    Cheers
    Rob

  • #2
    Sounds great Rob
    Love it when a plan (and a roast!) come together!
    Matt

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    • #3
      Originally posted by DesigningByCoffee View Post
      Sounds great Rob
      Love it when a plan (and a roast!) come together!
      Matt
      Thanks Matt. And thanks for all your help with the BB280!
      The input on the thread " Corretto Heat Input Adjustments" has been very informative.
      It is astounding how many coffees that have been purchased outside that , in retrospect, now that I know what is achievable, have been well short of the mark.
      Flat, lacking flavour, too hot, too cold, too foamy, not enough foam, etc.
      When you get the roast, grind, tamp, and frothing technique as close to "correct" as possible, it is amazing what you can achieve. It has been extremely satisfying, to be able to say.."I can". I think that is what drives so many on this forum to home roast, to say that they were able to do it.
      Now, to find out how to tame Robusta.

      Comment


      • #4
        Originally posted by deco0028 View Post
        Thanks Matt. And thanks for all your help with the BB280!
        The input on the thread " Corretto Heat Input Adjustments" has been very informative.
        It is astounding how many coffees that have been purchased outside that , in retrospect, now that I know what is achievable, have been well short of the mark.
        Flat, lacking flavour, too hot, too cold, too foamy, not enough foam, etc.
        When you get the roast, grind, tamp, and frothing technique as close to "correct" as possible, it is amazing what you can achieve. It has been extremely satisfying, to be able to say.."I can". I think that is what drives so many on this forum to home roast, to say that they were able to do it.
        Now, to find out how to tame Robusta.
        Always a pleasure. It's great being able to throw around ideas with a group of likeminded people! And great to hear when they achieve results at home that surpass their expectations. I've got a great blend in the hopper at the moment - 50/50 Indian Monsoon Malabar and 'various end of bag africans' and it has been a sweet cocoa explosion! Haven't actually tried a robusta yet seriously … need to add that to the list
        Happy roasting!

        Comment


        • #5
          Originally posted by DesigningByCoffee View Post
          Always a pleasure. It's great being able to throw around ideas with a group of likeminded people! And great to hear when they achieve results at home that surpass their expectations. I've got a great blend in the hopper at the moment - 50/50 Indian Monsoon Malabar and 'various end of bag africans' and it has been a sweet cocoa explosion! Haven't actually tried a robusta yet seriously … need to add that to the list
          Happy roasting!
          Have tried a PNG Robusta roast on its own, and have been adding a little to some of my roasts as a postblend. Slight hint of bitterness with the crema, but very nice addition to the body/fullness. It was hard to roast, I suspect it needs a higher temperatures overall to achieve the same colour at the end. Using similar roasting profiles to Arabicas yielded a lighter roast, despite a smaller volume. Go figure.
          Cheers

          Comment


          • #6
            There are some very nice Robusta coffees around, that's for sure.

            Den from CuppaCoffee sent me a single origin Robusta to try out a couple of years ago, and it was absolutely superb. Can't remember where it was from but it (Robusta) is definitely something that home roasters should try at least once. Don't write them off until you've actually had a chance to sample for yourself.

            Mal.

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