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Thread: Whats in my coffee roaster this week

  1. #2201
    Mal Dimal's Avatar
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Yep, know that feeling too Yelta...
    Luckily we had enough left from my last roasting effort that I could eke out as much development time as I could handle. With Ismaili beans, worth the wait I believe.

    Mal.

  2. #2202
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    We shampoo'd our carpets yesterday, ended up exhausted (horrible job) and didn't get to roast as planned. On Saturday evening I finally put together a new bean cooler. Bunnings 200mm HPM fan, 11l bucket, and a sieve from across the road at Victoria's Basement. My aunt had a bone saw (aka. jigsaw) and drill, so i was able to cut some exhaust holes in the bucket. Will roast tonight, am looking forward to some super fast cooling, the airflow is impressive , should hopefully speed up my workflow.

    Have finished the last roast of Zimbabwe Chimanimani within 7 days of roasting. Will aim to roast enough to last 3 weeks this time and, then roast again in 10 days to try and keep a stock of beans.

    Mal, you have me wondering if i should buy some of the Elephant hills. I've made myself a promise not to purchase more beans until i get through the multitude of bags i have at home. My resolve is often tested.
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  3. #2203
    Mal Dimal's Avatar
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    Quote Originally Posted by Janus View Post
    Mal, you have me wondering if i should buy some of the Elephant hills. I've made myself a promise not to purchase more beans until i get through the multitude of bags i have at home. My resolve is often tested.
    Haha, mine too mate...

    I really do prefer the El.Hills as a Base Bean rather than the more usual Brazilian Beans most CSers probably use. It just seems to have all the characteristics that help pull other components of a blend together for me. Doesn't have to be the largest proportion to achieve this either. I've just bought some El.Hills Peaberry this time around to compare with the standard bean. Andy's description makes these sound like an interesting contender.

    Mal.
    Last edited by Dimal; 3 Weeks Ago at 12:12 PM.

  4. #2204
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Janus View Post
    We shampoo'd our carpets yesterday, ended up exhausted (horrible job) and didn't get to roast as planned. On Saturday evening I finally put together a new bean cooler. Bunnings 200mm HPM fan, 11l bucket, and a sieve from across the road at Victoria's Basement. My aunt had a bone saw (aka. jigsaw) and drill, so i was able to cut some exhaust holes in the bucket. Will roast tonight, am looking forward to some super fast cooling, the airflow is impressive , should hopefully speed up my workflow.

    Have finished the last roast of Zimbabwe Chimanimani within 7 days of roasting. Will aim to roast enough to last 3 weeks this time and, then roast again in 10 days to try and keep a stock of beans.

    Mal, you have me wondering if i should buy some of the Elephant hills. I've made myself a promise not to purchase more beans until i get through the multitude of bags i have at home. My resolve is often tested.
    Have to agree Janus, shampooing carpets is a bugger of a job, we have a bloke come in and do ours every now and again, even then moving furniture in and out is a pain, SWMBO insists on having it done though, if it were up to me probably wouldn't bother.

    Sounds like your bean cooler will do the job well, what you describe is very similar to mine, simple, quiet and very efficient.
    Last edited by Yelta; 3 Weeks Ago at 12:57 PM.

  5. #2205
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    My back's pretty sore today, however it was worth it.
    Our eldest is almost 6, so we've had kids spilling food on the carpet for a solid 5-6 years.
    It was definitely time, and the flooring looks significantly improved.
    Amazing how dirty the water is that the machine pulls out after wetting.

    Need to get back to roasting! Am not having great results with the Rati Hartmann, am thinking about buying a bag roasted from Andy so i can taste what i should be aiming for, i still have 3kg to get through.
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  6. #2206
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Yelta View Post
    SHMBO insists on having it done though, if it were up to me probably wouldn't bother.
    SWMBO, mate. SWMBO. Rumpole would turn in his grave
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  7. #2207
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Barry O'Speedwagon View Post
    SWMBO, mate. SWMBO. Rumpole would turn in his grave
    Cant say it was a typo, more like brain fade.

    Correction made.

  8. #2208
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Yelta View Post
    Cant say it was a typo, more like brain fade.

    Correction made.
    It's exactly why I would type in the first instance. The phoenetics are all 'wrong' with the 'right' acronym.

  9. #2209
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    New cooler has definitely sped up the workflow, beans are cool in under a minute. Sensational!
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  10. #2210
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    6 batches with the new cooler last night, workflow much improved. Will be interested to see if cooling in a minute compared to 4-5 minutes makes a difference in the cup. The last roast of the night was a smaller batch (standard batch size i'm using is 200g, dropped it to 165g) of Yirgacheffe cooled as first crack stopped, aroma amazing and quite nice in a french press at work this morning. Plenty of good acidity.
    I took a slightly different approach this time using some beans i haven't roasted much, the Ceja De Selva, and the Santa Domingo. I roasted 2 batches of each, first to 209c and the second to 213c, look forward to comparing. I also roasted a batch of the Zimbabwe Chiminaminaminumnum slightly darker than the last few batches.

    Profiles, sorry forgot pictures of the beans, there were a few spikes in the measurements due to both the dishwasher and dryer running intermittently.

    Yirg (happy with this as i drink a french press at my desk this morning, hopefully the beans last long enough to de-gas):
    25.2.19 Yirg.PNG

    CDS:
    25.2.19 CDS.PNG

    Santa Domingo - these needed more heat than anticipated, quite a dense bean:
    25.2.19 Santa Domingo.PNG

    A roast session like this usually runs to midnight, however with the ability to cool the roaster sooner due to not needing to use the roaster's cooler, i was able to finish roasting an hour earlier.

    On another note, i purchased a Xiaomi air purifier, it has a sensor which reads PM2.5. Initially i was a little disappointed to find the reading at only 2 or 3, i left the air purifier running nearby where i roast and following FC the reading maxed out at 600. This is without any noticeable smoke in the apartment. So for all wondering about fumes from roasters, it may be worthwhile rigging up an extraction system to vent fumes. i'm now thinking about getting some ducting with a PC fan at the end to draw the smoke further from the doorway to our balcony.
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  11. #2211
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    Haha, mine too mate...

    I really do prefer the El.Hills as a Base Bean rather than the more usual Brazilian Beans most CSers probably use. It just seems to have all the characteristics that help pull other components of a blend together for me. Doesn't have to be the largest proportion to achieve this either. I've just bought some El.Hills Peaberry this time around to compare with the standard bean. Andy's description makes these sound like an interesting contender.

    Mal.
    Too true. Sometimes there are beans that sneak through without fanfare and then knock it out of the park!
    I reckon some of the Chinese & Vietnamese beans Andy has brought in recently have been some of the nicest milk-based blending beans I've had. Just did a roast of 70/30 China Di Muang with India Monsoon. Took it a little into second crack (225.5) and both beans really come alive. Huge rich, thick sweet cocoa bomb
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  12. #2212
    Mal Dimal's Avatar
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    Yes mate, totally agree...

    Always comes back to "So many beans to try and so little time."

    Mal.

  13. #2213
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    My 140g of roasted Yirgacheffe isn't making it to Thursday at this rate, seems the office people can tell the difference between pods and something fresh, am getting requests.
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  14. #2214
    Senior Member solace's Avatar
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    Quote Originally Posted by Janus View Post
    The last roast of the night was a smaller batch (standard batch size i'm using is 200g, dropped it to 165g) of Yirgacheffe cooled as first crack stopped, aroma amazing and quite nice in a french press at work this morning. Plenty of good acidity.
    Apparently that smaller batch size really suits your roaster, that Yirg profile looks spot on for what I would class as a ideal profile for that bean - nice work!

  15. #2215
    Senior Member solace's Avatar
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    Quote Originally Posted by solace View Post

    Today I completed my first profile of a new Brazil Catuai natural from farmer Guilherme Franco at Sitio Biquinha within the Mantiqueira de Minas region. Taken to just the end of FC on a fairly steady ramp up, Im looking for this to be super fruity and massively complex - time will tell...
    Well, time has told.... profoundly good even if I do say so myself! Getting notes of mandarin peel, dried papaya, dark chocolate, and raisins. Going to go slightly shorter total roast time and drop at same temp (209) as there is another fruity element teasing its way through currently which I am pretty confident I can tweak out to the front of the pallet.
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  16. #2216
    Mal Dimal's Avatar
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    Sounds like a beauty Solace...

    Mal.

  17. #2217
    Mal Dimal's Avatar
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    India El.Hills Peaberry with Guatemala Jacaltenango SHB and Indonesia Sumatra 'C'

    First roast batch in a while that doesn't contain an East African bean...

    Bought some El.Hills Peaberry for a change, to see how this differs from the normal bean offering in a blend. Blended with Guat. Jacaltenango SHB and a small amount of Sumatra 'C' for a little earthy contribution. Also bought a new shielded t/c from Andy in an effort to reduce the EMR interference that I've been experiencing lately. Seems to work a treat.

    Used a gentle profile once again, mainly because of the different bean densities involved and to get them starting 1st-Crack at more or less the same time. Pulled the batch and dumped into the cooler at roughly 219C in an effort to keep as much of the beans' intrinsic flavours as possible. Wonderful aromas wafting over from the cooler were definitely whetting the appetite.

    Blend details appear below with the Profile and Post-roast photos attached as per usual.

    Mal.

    Blend Details...
    Guatemala Jacaltenango SHB... 350g
    India El.Hills Peaberry... 250g
    Indonesia Sumatra 'C'... 150g
    Roasted Weight... 636g
    Moisture Loss... 15.2%
    Last edited by Dimal; 2 Weeks Ago at 10:08 PM.

  18. #2218
    Senior Member solace's Avatar
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    Yesterday I was playing around with the Columbia Galeras, targeting a profile that is specifically for pour over. Today when I cupped this roast there was an incredible surprise, a massive hit of blueberries - so much so that (had it not been for the elephant sized beans sitting before me) I thought I was tasting an Ethiopian bean!

    There is still a little room to improve with this roast, I want to try increasing charge temp by 5 degrees next time as there is a rapid drop in RoR half way through drying which (to me) suggests the beans were taking too much energy from the drum (can you call it a drum on a KKTO?). Also note the old tick and flick coming into FC, a classic case of me going crazy on the airflow. Very intrigued to see how this roast tastes after some resting but also to see what comes of it when I correct the two aforementioned issues.

    Here is pretty graph for you all to dissect:

    col_galeras_pour_over.png

  19. #2219
    Senior Member solace's Avatar
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    Recently I had the pleasure of sampling an incredible Yirgacheffe roast from another local roaster. This particular roast had everything right, a wonderful balance of acidity and sweetness, with the most distinct blueberry note I have had in a coffee!


    I wanted to see if I could get even remotely close to this roast, Yirg has always been a favourite bean of mine but never have I come close to the sublime blend of notes mentioned above.


    For this attempt I upped the charge temp and lowered the charge weight from my previous profiles with this bean. I was trying to get drying to under 5min however this did not occur, I feel that charge temp should have come up slightly more again.


    Maillard was pretty much spot on to what I had planned though I came into FC with a little too much aggression and then slightly overcompensated with airflow which almost stalled the roast during development time.


    Overall I am feeling pretty good about the direction of the profile and really looking forward to cupping this in the next day or so!


    Artisan profile attached + pic of finished product:




    88F9578C-5845-4070-8EB8-8266B0F29877.jpg
    FA752666-1614-4431-B0DB-659530B837A1.png
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  20. #2220
    Mal Dimal's Avatar
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    Certainly achieving excellent granular control with your setup now Solace.
    Has to be one of the best I've seen with a KKTO design...

    Mal.
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  21. #2221
    Senior Member solace's Avatar
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    Shucks, thanks Mal!
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  22. #2222
    Senior Member ozscott's Avatar
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    Quote Originally Posted by solace View Post
    Recently I had the pleasure of sampling an incredible Yirgacheffe roast from another local roaster. This particular roast had everything right, a wonderful balance of acidity and sweetness, with the most distinct blueberry note I have had in a coffee!


    I wanted to see if I could get even remotely close to this roast, Yirg has always been a favourite bean of mine but never have I come close to the sublime blend of notes mentioned above.


    For this attempt I upped the charge temp and lowered the charge weight from my previous profiles with this bean. I was trying to get drying to under 5min however this did not occur, I feel that charge temp should have come up slightly more again.


    Maillard was pretty much spot on to what I had planned though I came into FC with a little too much aggression and then slightly overcompensated with airflow which almost stalled the roast during development time.


    Overall I am feeling pretty good about the direction of the profile and really looking forward to cupping this in the next day or so!


    Artisan profile attached + pic of finished product:




    88F9578C-5845-4070-8EB8-8266B0F29877.jpg
    FA752666-1614-4431-B0DB-659530B837A1.png
    What program have you used for your chart...Very cool.

    Cheers

  23. #2223
    Senior Member solace's Avatar
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    Quote Originally Posted by ozscott View Post
    What program have you used for your chart...Very cool.
    I am using Artisan, as of v1.3 ‘Themes’ have been introduced (set within the Config menu) and have also customised my graph colours (not sure which version allowed that option)
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  24. #2224
    Senior Member Yelta's Avatar
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    Quote Originally Posted by solace View Post
    Recently I had the pleasure of sampling an incredible Yirgacheffe roast from another local roaster. This particular roast had everything right, a wonderful balance of acidity and sweetness, with the most distinct blueberry note I have had in a coffee!


    I wanted to see if I could get even remotely close to this roast, Yirg has always been a favourite bean of mine but never have I come close to the sublime blend of notes mentioned above.


    For this attempt I upped the charge temp and lowered the charge weight from my previous profiles with this bean. I was trying to get drying to under 5min however this did not occur, I feel that charge temp should have come up slightly more again.


    Maillard was pretty much spot on to what I had planned though I came into FC with a little too much aggression and then slightly overcompensated with airflow which almost stalled the roast during development time.


    Overall I am feeling pretty good about the direction of the profile and really looking forward to cupping this in the next day or so!


    Artisan profile attached + pic of finished product:




    88F9578C-5845-4070-8EB8-8266B0F29877.jpg
    FA752666-1614-4431-B0DB-659530B837A1.png
    Morning Solace, I agree with others, very nice graph and easy to read, however, no one has mentioned the elephant in the room.

    The roast its self looks very uneven, I would be less than pleased if a batch of any single origin turned out like this, seems you are roasting for pour over rather than espresso, regardless, evenness and consistency are desirable outcomes, see the pics of Dimals roast in post #2217, also quite a light roast but very even

    I have never roasted with a KKTO so cant offer hands on advice.

    Please don't take this as criticism, simply well meant observations, if the roast result is what you were trying to achieve please disregard this post.
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  25. #2225
    Mal Dimal's Avatar
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    It'll come down to the particular varietal and estate I'd reckon mate.
    I've roasted a couple of Yirg's over the years that turned out looking like this too, but the result in the cup was wonderful...

    Mal.

  26. #2226
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    It'll come down to the particular varietal and estate I'd reckon mate.
    I've roasted a couple of Yirg's over the years that turned out looking like this too, but the result in the cup was wonderful...

    Mal.
    Have never experienced this Mal, hence my comments.
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  27. #2227
    Senior Member solace's Avatar
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    Thanks Yelta, agree that the roast looks uneven though a portion of that is also my really poor photography skills! Another part of the uneven appearance is the reasonably low DTR and, as Mal has suggested, these beans themselves.

    I cupped this roast today, it is super sweet with notes of mango, strawberry, and vanilla with a tongue tingling acidity. Hugely syrupy body and wonderful mouthfeel - but not the blueberry note I was hoping for... There is a little bit of a blueberry note but nothing near what I tasted from the other local roaster.

    These beans are from Bean Bay, the local roaster sources his green Yirg from a farm direct so I am not really doing an apples for apples comparison here!

    Here’s another pic of the roasted beans, you can still see the roast is not even by a long shot but still looks much better than my original pic I had a laugh!

    As for brew method, the roast is intended for both espresso and pour over - I am one of those hipster types that likes my roasts waaaay on the lighter side (normally not even getting close the SC)

    2B404F44-40A2-4887-AA87-954ACCD87779.jpg
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  28. #2228
    Senior Member Yelta's Avatar
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    Quote Originally Posted by solace View Post
    Thanks Yelta, agree that the roast looks uneven though a portion of that is also my really poor photography skills! Another part of the uneven appearance is the reasonably low DTR and, as Mal has suggested, these beans themselves.

    I cupped this roast today, it is super sweet with notes of mango, strawberry, and vanilla with a tongue tingling acidity. Hugely syrupy body and wonderful mouthfeel - but not the blueberry note I was hoping for... There is a little bit of a blueberry note but nothing near what I tasted from the other local roaster.

    These beans are from Bean Bay, the local roaster sources his green Yirg from a farm direct so I am not really doing an apples for apples comparison here!

    Heres another pic of the roasted beans, you can still see the roast is not even by a long shot but still looks much better than my original pic I had a laugh!

    As for brew method, the roast is intended for both espresso and pour over - I am one of those hipster types that likes my roasts waaaay on the lighter side (normally not even getting close the SC)

    2B404F44-40A2-4887-AA87-954ACCD87779.jpg
    All good Solace.

    The only person you have to please is yourself, as far as lighter roasts are concerned, if that's your preference, who am I to judge.

    I've always had a preference for robust flavours and take my roasts close to, or, even just past second crack.

    Perhaps the mark of a desensitised palate.
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  29. #2229
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    Am back up and 'running' again so I can roast with ease .

    Did a 2x 350g batches each of the Colombian Supremo Popayan washed and Brazil Sitio Baixadao Naturals yesterday, super duper pleased with how they came out!

    For the Colombians I tried again to upload the old profile and match it as best as I could, was orinlginally going to end the toast at 224 like the uploaded one, but stopped at 222 as this was a slightly slower roast than the uploaded one, thinking it would be at roughly the same level if I dropped a few degrees cooler. Think it worked out well!

    The second batch was a little faster/hotter than the prior, but it matched the curve of the uploaded profile almost perfectly! Still dropped at 222.


    Brazils were interesting... but I think they'll be nice. Still did a slower heat application. First batch came out alright. It was always a bit fast between FC and SC, so I tried at the first snips of FC to hit P1 (0% heat), then go to P3 (75%) at RFC. I'm not sure if that dampened things too much though... looks like a dip in the graph there so it might have been too big a change in heat. Will probably stick to just 25% heat at RFC now.

    Second batch was ok, a little slow, so I got it doing a little dance around the uploaded graph hehe. Strangely a weight loss of 14.86%! That'll be interesting in espresso haha..



    Have also been trying keeping the curve just sliiightly above the uploaded curve, that way if I need to lower the heat I can, whereas if I'm below the curve and at 100% heat, I've got nowhere else to go haha.

    Also changed how I record things, instead of scrambling to write significant events (FC etc) on the graph as it's roasting, I'm just scribbling it down on paper quickly and entering it in afterwards. Feels like it's less frantic that way, dunno how to explain it XD. I now only record changes in heat application on the graph as they happen.
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  30. #2230
    Mal Dimal's Avatar
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    Looking good Simon...

    Mal.
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  31. #2231
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    Just roasted up a couple of batches before the rain has started to drizzle. Tough afternoon.

    First batch of Ethiopian Gam SD which is my favourite bean right now . This roast is for a work colleague that I supply with beans. 300 gram load of greens which gave me 250 grams roasted exactly. This came out a treat just on second crack Nearly need to keep for myself . Any comments feel free I'm sure the more experienced have some tips on the profile.

    IMG_1742.jpg20190316- 300 grams Ethiopian SD Gam.jpg

    Next up was the roast for myself to drink . I always try to roast a batch that my girlfriend chooses what the roast will be . So not sure if anybody has tried this blend before I'm sure someone has . Green 200 g Tanzania Tanganyika AA with 100 g Sulawesi Blue taken just on second crack . Once again I have 250 g roasted in the bag for later enjoyment hopefully. Anyone tried this Blend ??? What can I expect?? Again any tips fire away. Love roasting on the weekend afternoons it is super relaxing.

    IMG_1740.jpg20190316- 200g Tanzania TanganyikaAA 100 g Saluwesi Blue.jpg
    Last edited by NJD; 1 Week Ago at 05:27 PM. Reason: incorrect graph attached
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  32. #2232
    Mal Dimal's Avatar
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    Profiles look to be excellent mate, as do the beans...

    Gambella is one of my go-to beans too, love 'em.
    Re: the Tanzania blended with Sulawesi Blue, should be really nice in the cup with great body, heaps of sweetness and a gentle acidity followed by some wonderful cocoa in the finish. Have tried similar combos in the past but with different Indo. beans; always makes a terrific brew...

    Mal.

  33. #2233
    NJD
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    Thanks for the info Mal. It gives me some confidence I'm on the improve with positive comments from your experience. I was happy with how they come out and am finding much more consistency with the heat snob and being governed by temperatures during the roast. Just have to not reach for them in the pantry this morning as they smell amazing.
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  34. #2234
    Senior Member simonsk8r's Avatar
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    Ohhhhhhhhh is THAT what the heat slider at the bottom does..... plots the heat application on the graph.... I do not know how I missed that, also must not have read the manual thoroughly haha, that will make things easier...

    Oh how I didn't know that baffles me, ah well, good to know now!

    Happy roasting!
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  35. #2235
    Senior Member solace's Avatar
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    Quote Originally Posted by NJD View Post
    Just have to not reach for them in the pantry this morning as they smell amazing.
    The struggle is real! I often can’t help myself and, beyond cupping, give the fresh roasts a crack in the espresso machine - 9/10 times you know you are into a winner even in those early stages of resting!
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  36. #2236
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    Quote Originally Posted by simonsk8r View Post
    Ohhhhhhhhh is THAT what the heat slider at the bottom does..... plots the heat application on the graph.... I do not know how I missed that, also must not have read the manual thoroughly haha, that will make things easier...

    Oh how I didn't know that baffles me, ah well, good to know now!
    I think with a flashy setup (Like Andy's!) that slider can also control the roaster. But for me, I just use it to log what temp I change the gun to (56 slider = 560 on the gun). Helps me to remember what I did! The buttons above also allow you to mark first crack etc - just click on them and they will add a not in for you
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  37. #2237
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    I think with a flashy setup (Like Andy's!) that slider can also control the roaster. But for me, I just use it to log what temp I change the gun to (56 slider = 560 on the gun). Helps me to remember what I did! The buttons above also allow you to mark first crack etc - just click on them and they will add a not in for you
    Cheers DBC! Yeah was aware of the other buttons but was always unsure what the heat slider did, very cool I'll make use of that

  38. #2238
    Senior Member solace's Avatar
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    Another attempt at getting that blueberry hit from the Yirg, this time I upped the charge temp significantly which got me very close the drying in under 5 mins, hit FC with good pace and controlled it nicely for the most part. And taking on board Yelta’s comments from my last roast I stetched out DTR to try and even up the colour.

    Fresh out of the cooler I am definitely getting that big blueberry hit, will see how this one settles down.

    0CD72C61-4F23-4E57-A756-EF2045A6C8F7.jpg
    6758E3E9-BB73-4DF8-8009-29AFEC6B8428.png
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  39. #2239
    NJD
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    Todays roast Zimbabwe Chimanimani AA (well I think that's how you spell it ) taken to just on second crack come out smelling a treat that's for sure. Cant wait to put this one in the grinder. 20190323- 300g Zimbabwe ChimanimaniAA.jpgIMG_1743.jpgIMG_1744.jpg
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  40. #2240
    Mal Dimal's Avatar
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    This batch looks to be pretty good too mate...
    How did your previous batches go, tried them yet?

    Mal.

  41. #2241
    Senior Member LeroyC's Avatar
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    Peru Peru Peru. Peru is all we do.



  42. #2242
    NJD
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    I'm not the best with all the flavours to make the description of a coffee sounds interesting but it was beautifully smooth bold with a nice acidic kick at the end . I would definitely roast this again . Sweet up front though just as you described Mal. Just about to pull another for the afternoon espresso ..The Gam was given to a work colleague and he was blown away by it compared to the roasted coffee he currently buys from online. He was wanting another bag at my next roasting session.

    Quote Originally Posted by Dimal View Post
    This batch looks to be pretty good too mate...
    How did your previous batches go, tried them yet?

    Mal.

  43. #2243
    Senior Member simonsk8r's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by LeroyC View Post
    Peru Peru Peru. Peru is all we do.


    Wow.. would so love to Peruse that roaster...
    LeroyC likes this.



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