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Thread: Whats in my coffee roaster this week

  1. #2151
    Mal Dimal's Avatar
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    India El.Hills 'AA' witrh Eth. Biftu Gesha SunDried and_Indonesia Aceh DLT

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Blend Details...
    Ethiopia Gambella Naturals... 350g
    India El.Hills 'AA'... 250g
    Indonesia Sumatra 'C'... 150g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
    The results from my previous batch turned out to be very nice indeed. Right down to the last bean, even considering the "Seat of the pants." roasting job I had to do when the Laptop had a tantrum (all good now though)...

    Time for another Ethiopian variation today though, and one that knocked my socks off the last time I roasted it.
    The Biftu Gesha is definitely a favourite Ethiopian bean for us here so had to go with it again. Took the batch right to the cusp of 2nd-Crack at 223C at around 3:30 minutes past 1st-Crack, then dumped into the cooler where a few lazy snaps of 2nd-Crack could be heard. As always, the aromas coming off the cooler were mouth watering...

    As per usual, the blend details are copied below, along with the attached Profile and Post-roast photos...

    Mal.

    Blend Details...
    India El.Hills 'AA'... 250g
    Eth. Biftu Gesha SunDried... 300g
    Indonesia Aceh DLT... 200g
    Roasted Weight... 633g
    Moisture Loss... 15.6%

    Sorry about the slight blurriness in the photos - I forgot to switch from Landscape mode to Macro mode.
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  2. #2152
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by simonsk8r View Post

    Third roast, because there was such a little gap between end of FC and SC, I did P2 (25% heat) at rolling FC instead of the usual P3 (50%) to see if I could lengthen that gap. But it slowed to quite a crawl after end of FC.... (as you can see in that last profile graph...).

    Am a tad puzzled...

    If P3 (50%) at rolling FC meant it rolled a bit too quickly into SC, and P2 (25%) at rolling FC meant it slowed far too much to a crawl, does anyone have suggestions here? Perhaps maybe have a more gentle ramp up at the start so there isn't as much 'momentum'? Or drop the heat to P3 (50%) earlier, say when FC starts?

    I just did 100% from the start, it being quite a hard Ethiopian bean I thought it was better, but if anyone has any suggestions that'd be much appreciatedMG]
    Id try a couple of different things mate:

    1. Do everything the same except at the first snips if first crack hit P1 then go to P3 at rolling first crack. This should take the momentum out of it, but stop it stalling.

    2. Something Ive had success with when roasting smaller, more dense coffees is using P2 auto instead of P1 and even upping the batch size a little to get the same volume of coffee you would normally have with larger beans. When doing it this way I usually need to go to 100% power and double drum speed a minute before first crack to get some momentum, but then make sure I dont race through it too fast.
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  3. #2153
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by LeroyC View Post
    Id try a couple of different things mate:

    1. Do everything the same except at the first snips if first crack hit P1 then go to P3 at rolling first crack. This should take the momentum out of it, but stop it stalling.

    2. Something Ive had success with when roasting smaller, more dense coffees is using P2 auto instead of P1 and even upping the batch size a little to get the same volume of coffee you would normally have with larger beans. When doing it this way I usually need to go to 100% power and double drum speed a minute before first crack to get some momentum, but then make sure I dont race through it too fast.
    Brilliant, very helpful thanks mate. I'll definitely give that first option a go I think, it sounds simple enough and I think it'll help alleviate either slowing to a crawl or speeding too fast through. Cheers!

  4. #2154
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by simonsk8r View Post
    2. ETHIOPIA Yirgacheffe Aricha Gr3 Natural.
    ........

    The SECOND roast..... :'(. Good ol error/attendance message mayyy have been missed haha.. so it automatically cooled. It was just before FC even started too. So a fudge roast, but I'll still try it in filter. I even tried my best to get the roaster working again but it just refused. (Funnily I always set a timer reminder on my phone to pay attention, it came up, I reset it, did something else and just completely forgot about it! Also a message came up on the roaster it scrolled across saying 'Coffeesnobs' and 'Andy'! Not sure if anyone else has had that happen?)
    ...... so! Have tried out this stuffed up roast in filter from day 3 to today (day 5), and I am confused, shocked and surprised. It's actually really delicious! I thought for sure it'd taste underroasted, grassy, lips-pucker sour yuckiness, but I got little to none of that. Day 3 and 4 there was a hint of it, but today in V60 and Aeropress it was just delightful... sweet, peachy and juicy! Gorgeous subtle sweet aftertaste... I didn't even reach first crack with this one! And believe me I've had well underroasted coffee before so I'm certain this is not that.

    Funny how things turn out :P.

  5. #2155
    Senior Member solace's Avatar
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    Well after getting the Arduino sorted with Artisan I had to have a quick play around just to make sure it was all working as expected. Two quick roasts on the KKTO, 500g ea of Costa Rica Dota Tarrazu Vara Blanca and Ethiopian Yirgacheffe Special Prep.

    Not sure what was going on with the BT probe in the Costa Rica roast, loads of interference but it settled down nicely for the Yirgacheffe roast.

    Have a serious case of man-flu at the moment, thus no taste buds. I tried of couple of beans fresh out of the cooler for both but all I got was coffee and some fruit. Will just let them rest for a few days then try as an espresso.

    Tarrazu Test_18-12-04_1521.alog.png
    Ethiopian Yirg Test_18-12-04_1551.alog.png
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  6. #2156
    Senior Member solace's Avatar
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    Today I finally managed to get a profile for the Decaf Wow I am happy with! Previous attempts have resulted in taking this bean too far, this is mostly due to being completely unable to hear any of the cracks in FC (or SC for that matter, if the roast is even going there) - does anyone else find the cracks are non-existent with this bean?

    This time I roasted by data from Artisan purely, I have marked FC start/end based on what I know to be the average temps for my KKTO.

    Tasting a few beans out of the cooler, this roast really is wow! Plenty of sweetness, decent amount of fruit, and some cocoa - will cup some in a few days to get a better idea.

    Also threw together a random blend of some left over Sulawesi Blue and Uganda Musasa Lower, figured the densities of these beans are relatively close so roasting together should be okay. I used a profile that is mostly akin to how I roast the Sulawesi but took some elements from what I did with my espresso roast for the 2018 home roaster comp which I thought worked well with the Uganda.

    Artisan profile data for both below.

    Decaf.png
    Sulawesi Blue Uganda Mussasa Lower Blend.png
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  7. #2157
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    This week I'm roasting the Costa Rica Dota Tarrazu. When I got the Behmor, this was my first batch of green beans I threw in. Needless to say I threw them away but now I'm back with a vengeance now to get it right

    I've been trying out using the auto profiles lately so these were done with 200/P2/B profile. Drum speed doubled at first signs of FC. Slowed down drum speed after 1min and couldn't hear a rolling FC with this one.

    https://imgur.com/a/FKQYo7m

    Also pretty excited about roasting my first blend this week, although a simple one : 50/50 India EH + Peru Ceja
    Same auto profile with 200/P2/B with double drum speed at first signs of FC. But only slowed down about 2 mins later.

    I'm trying to take my roasts a little further and darker this time around.

    https://imgur.com/a/pYUb2Kv
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  8. #2158
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    Quote Originally Posted by solace View Post
    Today I finally managed to get a profile for the Decaf Wow I am happy with! Previous attempts have resulted in taking this bean too far, this is mostly due to being completely unable to hear any of the cracks in FC (or SC for that matter, if the roast is even going there) - does anyone else find the cracks are non-existent with this bean?

    This time I roasted by data from Artisan purely, I have marked FC start/end based on what I know to be the average temps for my KKTO.

    Tasting a few beans out of the cooler, this roast really is wow! Plenty of sweetness, decent amount of fruit, and some cocoa - will cup some in a few days to get a better idea.

    Also threw together a random blend of some left over Sulawesi Blue and Uganda Musasa Lower, figured the densities of these beans are relatively close so roasting together should be okay. I used a profile that is mostly akin to how I roast the Sulawesi but took some elements from what I did with my espresso roast for the 2018 home roaster comp which I thought worked well with the Uganda.

    Artisan profile data for both below.

    Decaf.png
    Sulawesi Blue Uganda Mussasa Lower Blend.png
    Hey solace - I'm in the same boat and felt I might've not done my first 2 batches of decaf wow correctly. I've noticed pretty much no aroma coming from them. Not sure if that is usual for decaf ? However in the cup with milk it tastes just okay. I actually did a manual roast on the behmor with first batch, came out looking really dark. Figured I go a 2nd round and pull that earlier, actually it looked almost the same I had a laugh. Also I think I couldn't really hear the FC either. Looking at your profile it looks like you've marked FC at 9.54m. I'll see if I'll work around that range on my next decaf wow roast. I'm assuming this is for 200-300g charge too.

  9. #2159
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by skeevs View Post
    Hey solace - I'm in the same boat and felt I might've not done my first 2 batches of decaf wow correctly. I've noticed pretty much no aroma coming from them. Not sure if that is usual for decaf ? However in the cup with milk it tastes just okay. I actually did a manual roast on the behmor with first batch, came out looking really dark. Figured I go a 2nd round and pull that earlier, actually it looked almost the same I had a laugh. Also I think I couldn't really hear the FC either. Looking at your profile it looks like you've marked FC at 9.54m. I'll see if I'll work around that range on my next decaf wow roast. I'm assuming this is for 200-300g charge too.
    Decaf WOW are not hard beans to roast – but you do have to go by numbers, not colour (darker than most) or sound (not much noise). From what I've found, the best results come from using a pretty normal profile (like I would for a indo/indian type bean) but dropping a little earlier – I drop WOW at 219.5 rather than my usual 222.5-223-5.

    Well worth the results though
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  10. #2160
    Senior Member solace's Avatar
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    Quote Originally Posted by skeevs View Post
    Hey solace - I'm in the same boat and felt I might've not done my first 2 batches of decaf wow correctly. I've noticed pretty much no aroma coming from them. Not sure if that is usual for decaf ? However in the cup with milk it tastes just okay. I actually did a manual roast on the behmor with first batch, came out looking really dark. Figured I go a 2nd round and pull that earlier, actually it looked almost the same I had a laugh. Also I think I couldn't really hear the FC either. Looking at your profile it looks like you've marked FC at 9.54m. I'll see if I'll work around that range on my next decaf wow roast. I'm assuming this is for 200-300g charge too.
    Hi skeevs, even with my earlier roasts of the Decaf Wow I had a pretty impressive aroma off the grinder however this most recent batch the aroma is exceptional!

    As stated by DesigningByCoffee, this bean is one that is best to roast by the numbers (temp data). The data I supplied in the most recent roast is fairly close to my ‘standard’ profile for almost any bean. I wouldn’t get too caught up about when FC etc occurs in my roast as far as time is concerned, more so look at the temp(s) for each phase. My batch size is 600g.
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  11. #2161
    Senior Member simonsk8r's Avatar
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    Say what...? Roast day...? Well now... that is exciting...

    May be the last roast I can do in awhile as I'm getting a cast put on my ankle (fracture and partially torn ligament). Managed okay today, but when I'm full time on crutches it'll be a bit hard..

    ----------

    Anyway, first up I roasted 2x batches up of my other Colombian bean this time, a honey-processed Red Bourbon Honey Las Margaritas La Esperanza.

    Am pretty happy with how these came out.

    1st was 350g400P5manual. P3 C D at Rolling FC. Stopped 4 after end FC, 229. 15.86% weight loss, CS8-9.

    2nd with the same settings/profile, I decided to drop a tad earlier, stopped at the end of FC, 226. 15.14%, CS7-8.

    ----------

    Next up I tried the Brazil Sitio Baixadao Natural again, this time with the good advice received I had a slightly slower ramp up (to avoid too much momentum in FC), starting at 75% until I hit 120, then 100% (initially was gonna be at 100, but the RoR was still pretty good then, and only started slowing a fair bit coming up to 120).

    1st was 350g400P4manual (lower starting temp). P5 at 120. P2 C D at Rolling FC. Stopped 230. 16%, CS8-9.

    2nd was same settings/profile, stopped at same temp of 230 (which was end FC). 15.14%, CS7-8. Strangely this was a lighter colour and less weight lost even though it was the same settings and it finished at same temp... am a bit confused about this... :s.

    Perhaps it hovers a bit at 230 after end of FC, and this time I ended it early? Can't think of why else it had a different end, ambient temp was practically the same so something doesn't add up... was also a much quicker roast... maybe I need to really upload the old template over it while I roast and adjust heat so it stays pretty much the same..

    Pic of the 2nd Colombia roast. Profiles there too
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  12. #2162
    Mal Dimal's Avatar
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    PNG Mt.Ambra 'A' with Ethiopia Ghimbi and Indo. Sulawesi Blue

    Sorry to hear about your ankle mate...
    Can be very painful and empathise with your situation.

    It was our roast day too and as always, there's got to be some Ethiopian beans in the mix somewhere...
    After assessing the in the cup results from the last few roast batches, using (for want of a better description) a more traditional type of profile, we've all decided that overall, the coffee was more enjoyable with the original CBD style of profile, so that's what I did this time around and will probably continue to do.

    Taste buds don't lie - Well, most of the time.

    Took this batch a bit slower as that definitely seems to suit the Ghimbi much more but in general, the profile includes the Seattle Dip that Matt (DBC) introduced to us all, way back when. The batch was taken to the cusp of 2nd-Crack when loads of blue smoke started to discharge from the Corretto and dumped immediately to cool. A few lazy 2nd-Crack snaps could be heard, initially, in the bean cooler before it got going. As always, wonderful aromas coming off the cooler...

    Profile attached below as well as the usual post-roast photos. Blend details below also.

    Mal.

    Blend Details...
    PNG Mt.Ambra 'A'... 250g
    Ethiopian Ghimbi... 350g
    Indonesia Sulawesi Blue... 150g
    Roasted Weight... 637g
    Moisture Loss... 15.07%
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  13. #2163
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Sorry to hear about your ankle mate...
    Can be very painful and empathise with your situation.

    It was our roast day too and as always, there's got to be some Ethiopian beans in the mix somewhere...
    After assessing the in the cup results from the last few roast batches, using (for want of a better description) a more traditional type of profile, we've all decided that overall, the coffee was more enjoyable with the original CBD style of profile, so that's what I did this time around and will probably continue to do.

    Taste buds don't lie - Well, most of the time.

    Took this batch a bit slower as that definitely seems to suit the Ghimbi much more but in general, the profile includes the Seattle Dip that Matt (DBC) introduced to us all, way back when. The batch was taken to the cusp of 2nd-Crack when loads of blue smoke started to discharge from the Corretto and dumped immediately to cool. A few lazy 2nd-Crack snaps could be heard, initially, in the bean cooler before it got going. As always, wonderful aromas coming off the cooler...

    Profile attached below as well as the usual post-roast photos. Blend details below also.

    Mal.

    Blend Details...
    PNG Mt.Ambra 'A'... 250g
    Ethiopian Ghimbi... 350g
    Indonesia Sulawesi Blue... 150g
    Roasted Weight... 637g
    Moisture Loss... 15.07%
    Yeah bit of a bugger.. compared to the incredibly challenging year this is just a minor setback.. just trying to roll with it. Thanks heaps Mal. Roast looks delicious there!
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  14. #2164
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    I busted an ankle a few years back, gets a bit annoying being on crutches. No excuses that it will stop you roasting though
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  15. #2165
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Janus View Post
    I busted an ankle a few years back, gets a bit annoying being on crutches. No excuses that it will stop you roasting though
    Yeah, not really gonna be physically able to carry my roaster and all the equipment over to where I roast outside with crutches unfortunately, wish I could. It's doable if I got help with it I guess but very tricky moving and carrying things, see how we go hehe

  16. #2166
    Mal Dimal's Avatar
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    Maybe a shout-out to another CSer living close to where you are?

    Mal.
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  17. #2167
    Mal Dimal's Avatar
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    Thought this was interesting and maybe a bit cute...


    Mal.
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  18. #2168
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Maybe a shout-out to another CSer living close to where you are?

    Mal.
    Andy's just 2 minutes down the road so that might work
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  19. #2169
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Thought this was interesting and maybe a bit cute...


    Mal.
    That was so darn cool! Really well made! I actually thought he was going to send the roasted bean back to his friend to brew haha
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  20. #2170
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Thought this was interesting and maybe a bit cute...

    Mal.
    Excellent Mal.

    Anyone contemplating roasting would do well to study it in detail, the process is all there, simply multiply the single bean by whatever quantity you intend to roast, it's all there.
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  21. #2171
    Senior Member solace's Avatar
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    Quote Originally Posted by simonsk8r View Post
    2nd was same settings/profile, stopped at same temp of 230 (which was end FC). 15.14%, CS7-8. Strangely this was a lighter colour and less weight lost even though it was the same settings and it finished at same temp... am a bit confused about this... :s.
    Looking at your log data, your second roast of that bean was 1:10 shorter. So even though you dumped at the same target temp you have spent less time developing the beans which (in basic terms) == less colouring and accounts for the reduced weight loss.

    It is most likely you got to the target temp earlier, even though using the same settings, as the thermal energy within your roasting device was greater and therefore more efficient. I would also guess your environment temp changed between those roasts which is another attribute for the shorter time to target temp.

    Definitely use a previous log as a guide and adjust your parameters accordingly so as you reach target temp by the desired time.
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  22. #2172
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by solace View Post
    Looking at your log data, your second roast of that bean was 1:10 shorter. So even though you dumped at the same target temp you have spent less time developing the beans which (in basic terms) == less colouring and accounts for the reduced weight loss.

    It is most likely you got to the target temp earlier, even though using the same settings, as the thermal energy within your roasting device was greater and therefore more efficient. I would also guess your environment temp changed between those roasts which is another attribute for the shorter time to target temp.

    Definitely use a previous log as a guide and adjust your parameters accordingly so as you reach target temp by the desired time.
    Awesome, thanks solace. I think you're absolutely right, it must be residual heat within the roaster and its elements, and perhaps I didn't leave enough time between roasts. I can even see in the second roast the line clearly goes above that first 'intersection' point, whereas in the first it goes below, so the second was obviously faster from the get-go.

    I usually leave a full cooling cycle (plus a couple of minutes extra) in between roasts, perhaps this isn't enough time. Maybe two cooling cycles worth haha? Ambient temp was practically the same from roast to roast (25.5 in the first, 25.8 in the second), so unsure if 0.3 would make the difference... but I do think it may have been that the roasts were too close together..

    I'll scour the Behmor threads to see how long others leave between roasts, but may be an idea exploring uploading the old template and trying to match it. A new avenue for me! Thanks heaps for that
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  23. #2173
    Senior Member solace's Avatar
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    Trying my hand again at the 2018 Home Roaster comp bean (Uganda Musasa Lower) and also the Costa Rica Miel. For both roasts I wanted to try with a higher than normal charge temp given the density of both and also to combat an unusually humid day here in SA.

    I really struggled with air flow for both roasts - the KKTO always presents a challenge in this respect however the 'burp' technique I have found to be quite effective, today that technique was adding a substantial amount of moisture back into the system given the humidity.

    Not really sure what to expect with the Costa Rica but I feel it was taken too long post FC and charged too high, time will tell. The Uganda, on the other hand, will likely be quite lively (citrus) and fruity.

    Artisan logs below:

    Costa_Rica_Miel_29-12-2018.png
    Uganda_Musasa_Lower_29-12-2018.png

  24. #2174
    Senior Member solace's Avatar
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    And to follow up from my last post, as suspected the Costa Rica was charged too high and has internal scorching:

    CCE88396-1636-4AD6-92BE-682D19F530BF.jpeg

    The Uganda, however, is pretty much spot on. Might just slow it down a little in the 190 to FC phase as the blueberry flavour I am getting is a little overwhelming (I never thought I would complain about too much fruit in my coffee).

  25. #2175
    Senior Member solace's Avatar
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    First roasts of 2019!

    Just experimenting with slower ramp up and shorter development time.

    Again the Costa Rica Miel and Uganda Musasa Lower were thrown into the KKTO, this time with much more familiar charge temps.

    With the Costa Rica I killed the heat at charge until 2 mins post charge then cycled the power off for 15 seconds and back on every 2 mins after drying phase up to just before FC.

    For the Uganda I killed the heat at charge until 1:30 post charge then 'burped' at 7 mins, 9 mins, and just before FC.

    Ignore the weird spikes of the BT right at the end, this is the wires on my Arduino Uno moving around as have not yet been bothered to solder them.

    Artisan profiles below:

    Costa_Rica_Miel_01-01-2019.png
    Uganda_Musasa_Lower_01-01-2019.png

  26. #2176
    Mal Dimal's Avatar
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    India El.Hills 'AA' with Eth. Biftu Gesha Sundried and_Indo. Aceh DLT

    Just had to roast another batch blended with Ethiopia Biftu Gesha Sundried.
    Love this coffee...

    Used a template that has yielded the best results in the cup of the various profiles I've tried before, but ended up taking it one degree higher due to canine friends distractions. It happens but they love to help...
    Anyway, took the batch to the cusp of 2nd-Crack then dumped and immediately cooled. As always, fantastic aromas coming from the cooler.

    Blend details copied below with Profile and Post-Roast Photos attached.

    Mal.

    Blend Details...
    India El.Hills 'AA'... 250g
    Eth. Biftu Gesha Sundried... 300g
    Indonesia Aceh DLT... 200g
    Roasted Weight... 634g
    Moisture Loss... 15.47%
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  27. #2177
    Senior Member solace's Avatar
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    After last weeks roasts with longer times between end of drying and FC then shorter development times I returned to the roaster this week to do pretty much the exact same thing.

    The Uganda from last week is up there with some of the best shots I have had in my life, the profile was near perfect for my tastes with lashings of blueberry, black current, raisin and delicious salted caramel crema for the finish. Lingered for what felt like days with juicy yet full mouthfeel - I am salivating just at the thought of those coffees!

    This week the Uganda again gets a run and also the Decaf Wow. 2 x 600G batches of the Uganda and 2 x 600G batches of the Decaf.

    For the Uganda I shortened the total roast time from last week by 20 seconds but followed the same curve and drop temp from last week, the time decrease was made through a slightly more aggressive attack in the development stage and slight increase in charge temp. I am aiming to tweak acidity.

    The decaf profile is my standard profile for this bean, taking the roast just past FC - this time I actually heard the cracks, which is a first for me as I really struggle to hear them on the KKTO for this particular bean!

    Artisan profile data below - only one screen of each bean type as the two roasts for each bean were identical:

    uganda_9012018.png
    decaf_09012018.png
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  28. #2178
    Mal Dimal's Avatar
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    Sounds great Solace...

    Mal.

  29. #2179
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by solace View Post
    After last weeks roasts with longer times between end of drying and FC then shorter development times I returned to the roaster this week to do pretty much the exact same thing.

    The Uganda from last week is up there with some of the best shots I have had in my life, the profile was near perfect for my tastes with lashings of blueberry, black current, raisin and delicious salted caramel crema for the finish. Lingered for what felt like days with juicy yet full mouthfeel - I am salivating just at the thought of those coffees!

    This week the Uganda again gets a run and also the Decaf Wow. 2 x 600G batches of the Uganda and 2 x 600G batches of the Decaf.

    For the Uganda I shortened the total roast time from last week by 20 seconds but followed the same curve and drop temp from last week, the time decrease was made through a slightly more aggressive attack in the development stage and slight increase in charge temp. I am aiming to tweak acidity.

    The decaf profile is my standard profile for this bean, taking the roast just past FC - this time I actually heard the cracks, which is a first for me as I really struggle to hear them on the KKTO for this particular bean!

    Artisan profile data below - only one screen of each bean type as the two roasts for each bean were identical:

    uganda_9012018.png
    decaf_09012018.png
    Uuuuuugh this Ugandan bean is sounding amazing... I love those sort of flavours and body.. think you may have convinced me to grab some XD
    solace likes this.

  30. #2180
    Senior Member solace's Avatar
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    Behmor Coffee Roaster
    I had a mammoth 3 hour session this week on the home roaster, making up the three parts that combine as my go to blend for which I needed 3kg's of for the weekend.

    The blend consists of Indian Elephant Hills, Columbian Volcan Galeras Especial, and Costa Rica Tarrazu however this time I changed the Costa Rica for the Miel (same region, different processing method).

    For the Costa Rica, I decided to run a similar profile as that I used two weeks ago. It has resulted in a wonderful sticky and syrupy cup that is full of life on the tongue.

    I am really starting to feel as one with my roaster, so much so that I comfortably replicated the profiles I had created for the Columbian and Indian EH on a commercial 5kg gas drum roaster. These profiles yield a sweet and balanced cup for the India EH and fruit salad with a hint of almond for the Columbia (I forgot how much I love this bean).

    Artisan profiles below:

    india_eh_17012019.png
    columbia_17012019.png
    costa_rica_17012019.png



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