A real lucky dip this week!
I decided to use the remains of some almost empty bags I had left over;
Ethiopian Gambella Naturals.
Java Blawan Estate WP1
Kenya Kagunyu AA
Indian Monsoon Malabar AA
I have no idea how old some were.
They all added up to 625 grams, so I ended up with a little over 500 gm of roasted.
Smelled really good at the end of the roast.
Don't ask me the ratios, there was more of some less of others.
It could either be horrible or a good blend, who knows, I'll find out in 5 or so days.
I'm looking forward to trying some espresso's and ristretto's to test the final result, if it doesn't taste so good, then it will be mixed with milk.
It's not the first time I've mixed the "dregs of whats left" most have been really good, with one exceptional one (I wish I knew what was in that blend)!
I don't normally roast blends, most of the time I roast single origins to explore the tastes of "the world".
I'll let you know what the end result is.
This week: PNG Wahgi AA - v.nice, mildest tasting coffee I've ever had, perfect for my "please make it even weaker" friends. Kenya AA, a staple, although it's not as good lately I think. Yirgacheffe, always good. Harar longberry, not quite as good but still way up there. Indian Elephant Hills, a top notch bean, alone or improve pretty much any other bean, my favourite for the month. China Dai Muang Lem, every time I make a coffee from this my wife says "extraordinary", surprisingly good. Nimbin Mountain top special reserve, pretty good, nice looking bean too. Nimbin Mountain top peaberry, not as good. Myanmar Maymyo, a good blender. OK I just got the Behmor so I went a bit over the top...
It... has... been... too... LONG! My first roast in long time! Reflux stuff just doesn't seem to be coffee related (hooray!) so did a quick roast for filter of a Colombia Red Bourbon Honey Las Margaritas La Esperanza (honey processed).
I also FINALLY got the updated control panel for my Behmor (which took me quiiite a while to fit on, as the screws holding on the top cover were all distorted so I had to leave the top cover on and maneuver the panel in the side) so am looking forward to exploring it, just did this one on 400P1A, pushing P3 (50%) and D (double drum speed) when first crack started, and roasting 350 grams. Although very strangely first crack didn't occur until 15 minutes... that's not normal usually...
It's possible because it was quite cold outside this morning and I also didn't do any preheat like usual so that's possibly the culprit... I would have thought P1 would have zipped it fast..
Perhaps lower the weight of beans for next time do you guys reckon?
But I have missed roasting very much. Something so nice about it, being outside and it being a really relaxing process
Lookin' good though Simon...
I have an Hiatic Hernia (genetic) and have to be particularly careful about what goes past my teeth - Several foods mainly but coffee has never been a culprit.
The "blend" is great, I don't know what it's like with milk, but I have been enjoying some great espressos the last 4 days!
The one I'm drinking now has some great flavours through it and it's uncannily sweet!
It's a real crema monster though, could be the Monsoon Malabar in the blend!
I should have taken notice of the percentages I threw together!
Haven't roasted for a while (been a bit too crook unfortunately) but back at again now...
Thought I would clean out a batch of nearly empty bags of Ethiopian varieties and couple that with some of Andy's excellent Indonesian Sumatra 'C'.
Was a bit cold outside this morning (13.0C) and from previous efforts with ambient conditions like this, I needed to push the batch through faster than I normally would in order to maintain control over the profile. Also had to take into account the 'shift' in the reported temperature coming from the t/c-DMM combo. Temp's were being reported about 4.0C lower than in warm weather in relation to the start of 1st-Crack.
The batch turned out pretty decently I think and the aromas coming off the cooler were mouth-wateringly enticing. Looking forward to the first brew...
Ethiopia "End Of Bag Mix"... ~500g
Indonesia Sumatra 'C'... ~250g
Roasted Weight... 638g
Moisture Loss... 14.93%
Copy of Profile and post-roast photos attached below...
Yes mate, temperature gradient is a very important criterium to monitor. Always pays to keep on top of all the other criteria too, as you mention with using the trier.
The reason for the disparity in temperature reporting between the warmer and cooler months is an error caused by the temperature compensation circuitry in the DMM for the Zero Junction of the potentiometer bridge used with t/couple temperature measurement. I understand that Andy's newer Heatsnob uses a more sophisticated design to counteract such discrepancies - Might be worth considering an upgrade to one of these for use with the Drum Roaster... Not a big issue for we casual home-roasters.
This has turned out to be a real beauty - Not surprising really with a bunch of excellent Ethiopians in there...Blend Details...
Ethiopia "End Of Bag Mix"... ~500g
Indonesia Sumatra 'C'... ~250g
Roasted Weight... 638g
Moisture Loss... 14.93%
Lots of berries, loads of dark cocoa and plenty of interesting soft spiciness.
Gotta love these "surprise blends"...
Haven't posted in a while.
I'd reduced the charge temp with excellent results.
Then i increased the batch size with poor results (too much chaff in the cooler meant the beans took 5 minutes to cool)
last night i had the vacuum handy, and cleaned out the chaff collector before cooling, this had me back to cooling in around 2 minutes on a 220g (green) batch.
Also on consultation (thanks Oldmate), i used a higher heat setting coming into turnaround. My preheat was to take it to 200c and then turn the heat off, waiting until it hit 148 and then apply moderate heat, loading the beans when the temperature reached 155c. Coming into turnaround, i applied a maximum heat setting (5.6 instead of my normal max of 4.8) which made a huge difference in getting the roast moving and had FC closer to 10 min after load. Wait to see how the beans taste:
I've got a few thoughts on the profile, however i'll wait and see how they taste. The faster ramp resulted in a much stronger first crack, i accidentally turned the fan off instead of the heat after FC, corrected it after 30 seconds when smoke started coming out of the load chute.
Also roasted Colombian Vulcan Galeras and Sulawesi Blue, both with a faster ramp. No photos sorry. Also forgot to weight for weight loss.
Last edited by Janus; 17th July 2018 at 09:17 AM.
Ah nice Janus .
Did my first roast for espresso with the new upgraded plus panel for my Behmor. Was... how shall I say...... a debacle! One of my worst roast sessions haha.
Roasted three lots of Honduras Montana de Comayagua (had to use it up). I used a lower batch size this time, as my last 350g roast just went too long.
So my first roast was 300g400P2A (planned on pushing P3 C D when first crack hit). First crack happened at 16mins 30s, I pushed P3 to lower to 50% heat output, and rolling first crack NEVER happened! Have never faced this before, so I'm assuming I needed to maybe wait until rolling first crack before lowering the heat and increasing drum speed. Don't even really know when first crack ended, was so weird...
Second roast was 300g400P2A (planning now on pushing P3 C D when ROLLING FC occurs). So I waited.... and waited...... and it never ramped up into rolling first crack! So my thought was that maybe the P2 setting dropped the heat early on it's own, and it didn't get enough 'oomph' to push it into rolling.
Third roast was 274g400P1A. Here I ran out of beans, hence 274g, and I decided to try P1 setting, which doesn't drop the heat on its own. Also decided to do a 2min preheat, and the same plan of P3 C D on ROLLING FC.
Yyyyuss! This roast went much faster, with first crack at 13m10s, and rolling occurred about 13m40s! It was at this point I lowered the heat, and things seemed much smoother for this last roast.
I'm still puzzled as to the incredibly long roast times for the first two... and lack of rolling FC... even though we're in the middle of winter, I actually decided to roast inside as it was crazy wind and rain outside. So the ambient temp hovered around 17-20įC.
My theory is:
-P2 perhaps was still just not a fast enough heat rise (and also did the auto heat drop on its own at a time when it wasn't necessary)
-Still too high a weight for this bean and winter temps (maybe 200-250g?)
-the third roast worked better due to the initial preheat, slightly lower bean weight, and also the P1 profile which ramps up faster I think (and doesn't drop heat until I go manual mode).
Would love to hear your expert thoughts here guys! Appreciate any advice.
P.s. maybe won't roast inside again in this new house, low ventilation and I set the smoke alarms off every time!
Combined the lower charge temp with a higher heat setting coming into turnaround, and vacuumed the chaff to ensure good airflow in the cooling tray (Quest m3 - to cool you put the dump tray into the chaff collector).
Good results, all beans tasting better and none of the surface oil I was getting at higher charge temperatures.
Actually, one of last weeks roasts was a Mocha Java style blend;
100gm Yemen - Bani Ismaili.
100gm Sumatra - Blue Lintong.
100gm Sumatra - Mandheling Mystic TP.
~250gm at the end of the roast, taken about 5-10 seconds into second crack.
Had a couple of espressos - double ristretto during the day (7 days post roast), it was great!
If it doesn't put lead in your pencil, nothing will.
I havenít roasted quite as much on my Behmor over the last couple of months as Iíve been learning how to use this thing-
Still got a lot to learn.
I gave the Behmor a deep clean yesterday and Iíve put four batches through it over the last few days. Iíve done two lots of Kenya Kinyari (one for espresso one for filter), a batch of Costa Rica La Orquidea Montanas from Nordic Approach and today was some Brazil Swiss Water Decaf. I havenít done decaf since last year so that was a bit overdue. Iím mostly happy with the results, but Iím yet to taste any of them properly.
This is the Kenya filter roast-
This is the Brazil Decaf-
Leroy, what sort of roaster is that? Interested to hear your thoughts on moving to a larger commercial sized roaster.
He's gone pro people!
Very nice Leroy, profile on the laptop looks to be good too
Did a new blend on the weekend which I think is promising, tried it yesterday, it was very nice but I think will improve even more in the next few days:
Taken to 222įC, a bit before second crack.
Produces a ton of crema, but as espresso nice choc flavours, dry peppery/spice, earthy but sweet. Nice body, and really pleasant aftertaste. Drinking as a latte at the moment and it's a tad harsh but still quite nice.
Lesson: never count out a roast you think you COMPLETELY messed up haha ;D. Sure it's not perfect, and I think next time I'll lower the weight more or just stick with the P1 ramp up on the Behmor, but I think it's a matter of working around the roast that you've got (if it wasn't the most 'optimal'), finding ways to brew and enjoy it despite the armies of insurmountable odds against you!
(Okay, this post is getting a tad dramatic)
I do quite like the earthier/spicier beans, and don't mind the odd darker roast. May have rekindled an interest in doing these darker roasts
I'm curious how the other two batches taste, but I'll finish through this lot then move onto them.
Wasn't blowing smoke mate, that could have been the best shot of coffee i've had. No bitterness and i enjoyed the mouth feel/taste from it the entire way home.
Sounds pretty accurate Agrajag. I haven’t got the Yirg or Kenyan but I’m familiar with the Peru. It’s a very smooth, well rounded taste which is ideally suited as a base. Beans with more distinctive characteristics can then be used to live up the blends.
The Peru is one I’d recommend for anybody looking to make up a home roaster ‘starter pack’ on Beanbay.
Trying to stretch out the last of my beautiful Kenya Naturals 'AA'...
Blending with the tried and true India El. Hills 'AA' should allow the Kenyan to shine through while providing a for a rich and sweet base to the Kenyan's fruity acidity. That's the theory anyway...
Took the batch to the threshold of 2nd-Crack but not into it. Dumped and cooled immediately which resulted in wonderful rich aromas wafting all around me. Gotta love roasting coffee at home...
Blend details below with Profile and Post-Roast photos attached as per usual.
India El. Hills 'AA'... 500g
Kenya Naturals 'AA'... 250g
Roasted Weight... 636g
Moisture Loss... 15.2%
Looks good as always Mal.
ps. Mal what do you use for cooling beans?
Last edited by Janus; 30th July 2018 at 02:08 PM.
First roast of a new bag of Yirg, very happy with the results in a pour over 1 day post roast.
The profile is a comparison i wanted to do between the previous bag and this new bag. I tried to roast them the same however the older bean ROR slowed slightly compared to the newer so i adjusted the heat slightly which resulted in a bit more momentum than i wanted and so i had a higher cooling temp but shorter development. So i guess the comparison wont be a fair one..
I just use the ubiquitous fan in a bucket that lots of CSers use, with a 12 Inch OD 3.2mm Grading Screen sitting on the top (got one cheap). I have it setup so that the fan sucks cool air through the bean mass; it's more efficient this way than the other way around.
Well, itís not actually my roaster, but I was driving it.
Lots of roasts required for this week.
Currently enjoying some Panama Black Honey (slow roast and a slightly lighter drop to build a good body yet keep the fruitiness), Sidamo Guji with a little Harrar to make up the weight (forgive the freaky profile - the probe got pushed out a little I think!) and some Ethiopian Limu (faster Ethiopian Harrar-like profile with slightly higher drop as per Andy's suggestions)…
20180814-PanamaBlHoney.jpg 20180814-GujiHarrar.jpg 20180814-EthLimmu-2215-15amb-800g.jpg
Is the Ethiopian Sidamo Guji part of your older stock or a recent addition? On of the best tasting SOs I've had the pleasure of working with. Even the greens had an impressively fruity nose like opening a bottle of red. Thanks.
Last edited by noonar; 17th August 2018 at 08:56 AM. Reason: typo
Love Limu. It was my first roast and I keep coming back to it. I like dropped at around 117 but a number of friends prefer the extra body that comes with dropping it at 222/3. I can see the merit in Andyís suggestion of blending the light and darker roast depths.
Back in Australia, seems like just as with Canberra some new stuff has landed...
Long story short whilst I was a bit nervous putting Kona in a popper Andy is right that it is a terribly easy roast. I've got a cupboard full of other origins and this is by far the tightest, most machine gun like first crack yet. $20 worth has been roasted and we shall see how it develops... amazing that there isn't a thread on it yet!
Yesterday afternoonís roast session.
Post roast today;
500gm Ethiopian Harrar Longberry.
250gm India Elephant Hill AA grade
250gm Uganda Kisoro AA
Last night 4 batches, have reduced the size from 220 to 180g. I found the Rati Hartmann pretty difficult to slow down once it's taken off again following the first crack dip. figured a smaller batch size might help (not much help though..)
I'm also hoovering the chaff tray following FC as the volume of chaff was limiting airflow.
Recently started using Artisan to see how it goes as i've been reading a lot on ROR management (Scott Rao style, figure worth a try) and the Artisan software appears to give a better info on this. What i miss from the RM software though is the ability to easily make roasting notes along the curve, i find this invaluable when trying to repeat. Artisan might have that functionality, however i haven't found it yet, there are a lot of options in the software so it will take some time to work out.
1st roast Yirgacheffe special prep, 12% moisture loss.
I love this bean, am trying to bring out the acidity with some sweetness, have had some really great pour overs with it. It's a bit of a struggle keeping the cooling temperature down without under developing and ending up with grassyness. the last roast i did a week ago has been good, this one i managed to cool at a slightly lower temperature with decent development so i'm hopeful it will be good. An earlier roast it was grassy and underdeveloped, is fun trying to hone in anyway.
28.08.2018 Yirgacheffe 180g.jpg
2nd Roast Zimbabwe Chiminamani, 13% moisture loss, really lovely aromas once cooled:
Third roast Rati Hartmann, 14% moisture loss.
This really takes off after the dip following first crack. Was listening to a youtube video this morning where a roaster said it's more a reading anomaly caused by moisture release from the beans, rather than the beans themselves slowing and then speeding up, lots of opinions out there.. Scott Rao claims he can taste it in the cup if the crash and flick like this happens. I'm not sure what i taste in the cup most of the time good coffee, average coffee, bad coffee. NOTE** i missed marking FC, it actually started around 194c, so development time should be more like 20%.
2nd Rati Hartmann attempt (didn't measure moisture loss), tried to slow it down a bit hoping to have a longer development with cooling before 210c, unfortunately i stalled it out. Pretty sure this is baked, will do some side by side comparisons over the coming nights. Good learning anyway, it's a lot trickier to manage the development portion of the roast with this bean compared to my staple the Yirgacheffe.. I backed right off the heat and went to full fan around 7-10c before FC on this one. I'm hopeful based on the aroma of the first roast of this that the 1st attempt will be nice, wait and see.
Last edited by Janus; 29th August 2018 at 09:55 AM.
A cheeky little 150g roast of my last dregs of Ethiopia Sidamo Ardi Naturals (sad face...). Roasted it up for filter (am doing my usual filter phase in between espresso phases).
Just smashing a straight-up P1 profile, dropping about 5-10 seconds into rolling FC, quite light (CS5 maybe?), but am loving how amazing these roasts taste...
Still was quite slow for that profile and weight of beans... perhaps I'll do a full internal clean and see if that helps...
Last edited by simonsk8r; 29th August 2018 at 06:20 PM.