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Thread: Whats in my coffee roaster this week

  1. #2101
    Mal Dimal's Avatar
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    Wow! That's a lot of coffee 'gm'...

    Mal.
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  2. #2102
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    Busy Sunday on the KKTO:

    450g Decaf Wow
    450g Of a Columbian given to me by another roaster (sourced from melb Coffee Merchants)
    4 x 450g batches of the 2018 Home Roast Comp bean
    +1 trip to for a new turbo oven (fan circuit fried my old oven)
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  3. #2103
    Mal Dimal's Avatar
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    Looks like a day for BIG roasts...

    Mal.
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  4. #2104
    Senior Member simonsk8r's Avatar
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    My turn for a big(ish) roast today

    Did 4x350g batches (1.4kg all up) all for espresso. First two were Colombian Supremo Popayan (washed) again, the next two I gave the Brazil Sitio Baixadao Naturals a go!

    All of them for the first time ever I attempt 100% manual roasts on the Behmor, no auto profiles!

    Colombian:
    1. 350g400P5manual. P3 C D at Rolling FC. Stopped at 224°. 16.29% loss, CS8-9.

    2. 350g400P5manual. Tried to extend maillard phase (which I've been reading about, and know only little about, but just thought I'd give it a crack!)
    Reached 150° then hit P3 for 50% heat, but it stalled and backtracked a faaaair bit, had to switch to P4 75% until 170°, in which I went back to P5 100%. I meant to originally extend it to 180° before full heat, but it was too slow a crawl.... P3 C D at Rolling FC. Stopped at 224°. 16% loss, CS7-8.

    Brazil:
    1. 350g400P5manual. P3 C D at Rolling FC. (Although FC blended too much into SC...) Stopped at SC 235°ish 16.57% loss, CS10.

    2. 350g400P5manual. 25%P2 (as there was no proper gap in the transition from FC to SC in the last roast..) C D at Rolling FC. Stop 230°. 15.57%, CS8.


    All in all very happy how this lot turned out! I wanted to try and replicate the good Colombian roast from last time, and also play around with this "Seattle Dip" with the maillard reaction phase hehe, but just as an experiment. Am still learning with the software and temps so it may be a bit premature to play with that.

    And as for the non-gap in the first Brazil roast, next time I may instead of waiting until Rolling FC to drop the heat, I may just drop to 50% at the start of FC. Not sure...
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  5. #2105
    Senior Member greenman's Avatar
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    [QUOTE=simonsk8r;639846]My turn for a big(ish) roast today



    Brazil:
    1. 350g400P5manual. P3 C D at Rolling FC. (Although FC blended too much into SC...) Stopped at SC 235°ish 16.57% loss, CS10.

    2. 350g400P5manual. 25%P2 (as there was no proper gap in the transition from FC to SC in the last roast..) C D at Rolling FC. Stop 230°. 15.57%, CS8.




    And as for the non-gap in the first Brazil roast, next time I may instead of waiting until Rolling FC to drop the heat, I may just drop to 50% at the start of FC. Not sure...[IMG]https://uploads.tapatalk-

    The Brazil's need a gentler heat compared to centrals as they have less density, I always use a lower charge temp for Brazil roasts and watch rate of rise near first crack so that they don't run away on me!

  6. #2106
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    They are some nice looking roasts simonsk8r!

  7. #2107
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by greenman View Post
    The Brazil's need a gentler heat compared to centrals as they have less density, I always use a lower charge temp for Brazil roasts and watch rate of rise near first crack so that they don't run away on me!
    Ahhh of course, that'd explain it! I was initially considering starting with lower heat and slower overall rampup (maybe 75%?) but as it was my first time doing roasts fully manually, I wanted to just simplify and stick with 100% and see how that tracked. Now that I know that's probably why it rolled right through that may be an idea!

    Thanks heaps @greenman appreciate it

  8. #2108
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by solace View Post
    They are some nice looking roasts simonsk8r!
    Cheers! Yeah happy with how they came out, can't wait to see how they taste (I haven't tried the Brazil as espresso before). And curious to see the Colombian extended-portion/stalled roast to see if the flavours are enhanced XD
    Last edited by simonsk8r; 1 Week Ago at 08:40 PM. Reason: Change of emoji ;)

  9. #2109
    Super Moderator Javaphile's Avatar
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    Simonsk8r, in case you hadn't noticed yet emoji tags don't work here.


    Java "No moji" phile
    Toys! I must have new toys!!!

  10. #2110
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Javaphile View Post
    Simonsk8r, in case you hadn't noticed yet emoji tags don't work here.


    Java "No moji" phile
    OH really haha, no I had no idea! They certainly show up properly in Tapatalk! I'll try and remember that XD

  11. #2111
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    Couple of trials of the competition beans this evening, smelling good off the roaster. 2 goes at a filter roast.

    I finished the session with a batch of PNG Waghi, 14.5% Moisture loss:
    PNG Waghi 1.11.18.PNG
    PNG Waghi 1.11.18.jpg
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  12. #2112
    Mal Dimal's Avatar
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    Roast batch looks like a good'n Janus...

    Don't forget to come back with in the cup impressions.

    Mal.

  13. #2113
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    I need to work on that part “tastes good, good coffee” probably doesn’t quite cut it
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  14. #2114
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    Haven’t sampled yet Mal, but it’s smelling a bit roasty in the container 3 days post roast. Will try a brew on Wednesday.
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  15. #2115
    Mal Dimal's Avatar
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    Ethiopia Gambella Naturals with_India El.Hills 'AA' and_Indo. Sumatra 'C'

    Well, had a bit of a mini-drama roasting today...

    Got about five minutes in and the Laptop bit the dust. Had to revert back to "Old School" using Temperature and Time only. The end result should be Ok but isn't the profile I set out to do. Ah well, will be a bit of a surprise roast so will be interesting to test the outcome in a few days time.

    You know that saying, that "When at the beach, sand just gets into everything!"
    It also applies to chaff when roasting coffee. I always diligently vacuum over the keyboard and all the other possible entry points for chaff to gain entry. What I have never checked though, is the battery recess. It was chocablock full of very fine chaff that had worked its way into the battery connection socket, from somewhere? A quick vacuum and brush out in there, soon cleaned things up and the laptop is good to go again. Phew!...

    Anyway back to the roast batch - Tried to maintain a gradually decreasing gradient that resulted in 1st-Crack occurring at 198C, after which the batch was pulled at 221C indicated roughly four minutes later for a total roast batch time of ~18 minutes. Smelled pretty good when the beans were in the cooler.

    The blend details are listed below along with a couple of post-roast photos attached as per usual.

    Mal.

    Blend Details...
    Ethiopia Gambella Naturals... 350g
    India El.Hills 'AA'... 250g
    Indonesia Sumatra 'C'... 150g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
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  16. #2116
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Well, had a bit of a mini-drama roasting today...

    Got about five minutes in and the Laptop bit the dust. Had to revert back to "Old School" using Temperature and Time only. The end result should be Ok but isn't the profile I set out to do. Ah well, will be a bit of a surprise roast so will be interesting to test the outcome in a few days time.

    You know that saying, that "When at the beach, sand just gets into everything!"
    It also applies to chaff when roasting coffee. I always diligently vacuum over the keyboard and all the other possible entry points for chaff to gain entry. What I have never checked though, is the battery recess. It was chocablock full of very fine chaff that had worked its way into the battery connection socket, from somewhere? A quick vacuum and brush out in there, soon cleaned things up and the laptop is good to go again. Phew!...

    Anyway back to the roast batch - Tried to maintain a gradually decreasing gradient that resulted in 1st-Crack occurring at 198C, after which the batch was pulled at 221C indicated roughly four minutes later for a total roast batch time of ~18 minutes. Smelled pretty good when the beans were in the cooler.

    The blend details are listed below along with a couple of post-roast photos attached as per usual.

    Mal.

    Blend Details...
    Ethiopia Gambella Naturals... 350g
    India El.Hills 'AA'... 250g
    Indonesia Sumatra 'C'... 150g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
    Ah yikes, sorry to hear about the laptop, good recovery though! I never actually considered vacuuming the laptop, I've found chaff on the keys at times (just blow it off usually), but didn't think the finer stuff would get in... thanks for the reminder! Hope the blend turns out a stunner still
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  17. #2117
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    I had a great day of coffee yesterday, got together for a roast day with another forum member who very kindly hosted and taught me a lot about coffee and roasting. He quickly worked out the best settings and operating range for my roaster including batch sizing using a range of measurements. 8 roasts of Gambella back to back, HEAPS learnt. Exciting to see the progression from first roast (starting with my old roast settings/parameters) through to the final roasts where we honed in on the roasts at a few different depths, and talking about how the flavour of the bean is affected at different ranges. The drink in the cup was night and day, my first roast was horrible, thereafter with new settings the improvement was significant and even straight off the roaster were some of the best coffee I've had from my roaster. I now know what Gambella is meant to taste like, done right it is bang for buck an amazing coffee.

    A few comments/learnings:
    1. Coffee can taste great straight off the cooler, i had a delicious soy FW with no harshness and the grounds were still warm from the roaster. In espresso which i don't drink and usually find way too strong, i had difficulty differentiating between a 2 week old roast and one just done (a reflection on my palate), both shots had excellent body.
    2. Fine tuning is certainly that, we determined that the range of adjustment i need to make for airflow with a range of 1 to 9 on my machine is between 1.2 and 1.8. I've been using zero, then 3 then full blast without having looked at how much air is actually being pulled into the drum. I've also been compensating for too much heat applied by increasing air flow. I think a good piece of advice to any drum roasters out there who are learning, would be to chose a low air setting, and learn to roast by adjusting your heat settings without touching the air initially, I think with this approach you're more likely to see if you're using too much heat or not enough and get close to good roasting parameters, than if you adjust both variables straight from the get go. I could be wrong on this and am happy to be disproven.
    3. ET (environmental ie. heat applied to the drum outside the drum if that makes sense) is a great piece of data for seeing what's happening overall. My BT and exhaust probe readings differ enormously from the ET. It allowed us to work out what heat setting was needed for the roaster, without it I would have continued throwing darts in the dark.
    4. I need to work on consistency in brewing, it's very difficult to cup and compare coffee' if you're dealing with brew defects. The forum member who hosted me made a consistent brew every time, measured coffee in, measured and timed coffee out. Without cupping and comparing roasts, and making subsequent adjustments to future roasts, rinse and repeat, improvement is going to be very difficult to accomplish.
    5. Development and roast depth are not the same thing. I had the belief that an espresso roast would need to be dark to smooth it out, however I can see this is not necessary. One of the best shots we tried from yesterdays roasts was dropped to cool only 8c after first crack. I now think roast depth is more about taste preference and body preference.

    Ahh, better get to work.

  18. #2118
    Mal Dimal's Avatar
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    Nothing like getting some lessons from someone who knows what they're doing...

    Good one Janus.

    Mal.

  19. #2119
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    Hi Janus,

    Which roaster are you using?

    Excellent observations and advice for a newbie like me. I have definitely picked up a few tips to try out next time I roast.

    Cheers

  20. #2120
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    I'm using a Quest M3s roaster.

  21. #2121
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    I had a great day of coffee yesterday, got together for a roast day with another forum member who very kindly hosted and taught me a lot about coffee and roasting. He quickly worked out the best settings and operating range for my roaster including batch sizing using a range of measurements. 8 roasts of Gambella back to back, HEAPS learnt. Exciting to see the progression from first roast (starting with my old roast settings/parameters) through to the final roasts where we honed in on the roasts at a few different depths, and talking about how the flavour of the bean is affected at different ranges. The drink in the cup was night and day, my first roast was horrible, thereafter with new settings the improvement was significant and even straight off the roaster were some of the best coffee I've had from my roaster. I now know what Gambella is meant to taste like, done right it is bang for buck an amazing coffee.

    A few comments/learnings:
    1. Coffee can taste great straight off the cooler, i had a delicious soy FW with no harshness and the grounds were still warm from the roaster. In espresso which i don't drink and usually find way too strong, i had difficulty differentiating between a 2 week old roast and one just done (a reflection on my palate), both shots had excellent body.
    2. Fine tuning is certainly that, we determined that the range of adjustment i need to make for airflow with a range of 1 to 9 on my machine is between 1.2 and 1.8. I've been using zero, then 3 then full blast without having looked at how much air is actually being pulled into the drum. I've also been compensating for too much heat applied by increasing air flow. I think a good piece of advice to any drum roasters out there who are learning, would be to chose a low air setting, and learn to roast by adjusting your heat settings without touching the air initially, I think with this approach you're more likely to see if you're using too much heat or not enough and get close to good roasting parameters, than if you adjust both variables straight from the get go. I could be wrong on this and am happy to be disproven.
    3. ET (environmental ie. heat applied to the drum outside the drum if that makes sense) is a great piece of data for seeing what's happening overall. My BT and exhaust probe readings differ enormously from the ET. It allowed us to work out what heat setting was needed for the roaster, without it I would have continued throwing darts in the dark.
    4. I need to work on consistency in brewing, it's very difficult to cup and compare coffee' if you're dealing with brew defects. The forum member who hosted me made a consistent brew every time, measured coffee in, measured and timed coffee out. Without cupping and comparing roasts, and making subsequent adjustments to future roasts, rinse and repeat, improvement is going to be very difficult to accomplish.
    5. Development and roast depth are not the same thing. I had the belief that an espresso roast would need to be dark to smooth it out, however I can see this is not necessary. One of the best shots we tried from yesterdays roasts was dropped to cool only 8c after first crack. I now think roast depth is more about taste preference and body preference.

    Ahh, better get to work.
    Some awesome tips in there Janus, thanks heaps for sharing! And yeah there's nothing like roasting with someone who knows their stuff!

    Also: I must try pulling a shot straight from the cooling tray beans haha, don't know how to control that fizzy monster of a shot but I'll grind much finer hehe

  22. #2122
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    Quote Originally Posted by Dimal View Post
    Blend Details...
    India El.Hills 'AA'... 200g
    Ethiopia Sidamo Guji... 350g
    Indonesia Sumatra 'C'... 200g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
    This roast batch hasn't worked as well as the previous batch using this profile.
    I think taking it to the start of 2nd-Crack was a couple of degrees too far. Will keep a much closer eye on the gradient approaching 1st-Crack next time and pull it at around 221C...

    Basically, there is very little of the beans' intrinsic flavour nuances coming through. Loads of dark chocolate, body and sweetness but acidity is severely diminished and the finish is quite short. Still very drinkable but was hoping for more...

    Mal.
    Think I may have sold this combo short...
    As time has marched on, the results in the cup just kept getting better and better with a noticeable improvement in acidity. Still loads of cocoa with a touch of caramel, plenty of soft spices and a more extended finish. Altogether a very nice result still...

    Mal.
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  23. #2123
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Think I may have sold this combo short...
    As time has marched on, the results in the cup just kept getting better and better with a noticeable improvement in acidity. Still loads of cocoa with a touch of caramel, plenty of soft spices and a more extended finish. Altogether a very nice result still...

    Mal.
    I love when that happens, sometimes time to breathe is all it needs
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  24. #2124
    Senior Member greenman's Avatar
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    Quote Originally Posted by simonsk8r View Post
    I love when that happens, sometimes time to breathe is all it needs
    it is interesting following a roast over a few weeks and noticing the subtle changes that develop over a period of time!
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  25. #2125
    Mal Dimal's Avatar
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    Haha...

    I'll wait a bit longer before describing the outcomes of a roast batch next time around...

    Mal.
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  26. #2126
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Another new coffee tonight. Burundi Yandaro Washed. A seriously dense coffee that made for an interesting roast.

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