Sounds wonderful Simon...
Shout out to @Di_Bartoli, these Colombian Supremo Popayans have become a favourite, and so easy to roast.
Gonna crack open the Brazils I roasted soon, see how they turned out!
Another week down , no better way to relax on a friday afternoon but to have a roasting session .
First Up . PNG Wahlgi AA taken just onto second crack as are nearly all my roasts. Came out of the roaster smelling like a choc caramel bomb. Love the smell!!!!
20190329-PNG Wahlgi AA 300 g.jpgIMG_1753.jpgIMG_1754.jpg
Next up You guessed it . Couldn't hold out much longer Yemen Mocha Ismalli 2019 batch. Taken the very first instance of second crack, tried to extend the time from my normal roast as per people experiences. Happy with the results by the look of it and it smelt a treat. I will give this 10 days minimum to rest up before getting into this one. May be another order for Yemen coming your way Andy!!!
20190329- 300 g Yemen Mocha Ismalli.jpgIMG_1755.jpgIMG_1756.jpg
Both of those batches, once again, look pretty darn good NJD...
If you can hang out for 10 days before trying the Yemen, you're a better man than me Gunga Din.
I've had some good results lately, a few changes to my variables:
1. I've found that a 165g batch size seems perfect when i want a faster ramp up to FC, there's enough mass to coast near the end, but not too much that i can't build momentum quickly after loading. Previously using 200-225g.
2. Loading temp, i've dropped this considerably. Previously i was at or over 200c, now i'm loading at 150c on a moderate heat setting and within 15 seconds i turn the heat up to maximum, i maintain this setting to around 110c when i move back to a moderate/high heat setting and then start adjusting the heat down from 160c depending on the bean.
3. Drying phase (in my mind from loading back to 100c) is anywhere from 2:30 to 3 min.
4. F/C is between 9:30 and 10:30 on average.
5. Ending temp around 15c past FC seems a good level for FW for us, takes about a week before the coffee starts tasting really good.
6. New home made bean cooler is cooling the beans in under a minute.
7. Filter roasts i'm ramping hard up to FC, as soon as FC hits i turn heat off and max fan, as soon as FC ends i drop to cool. It's timing it so the beans aren't undercooked, but if i get it the aroma and flavour in the cup is very good.
Long way from knowing what i'm doing, but i'm happy that locking in pretty close range' on a few of the variables appears to have resulted in success in the cup.
Few roasts from last night, all 165g, all roasted for FW. computer errored out and i lost the profile from the CDS batch, and the Columbian i forgot to press start so haven't uploaded. i took the Columbian darker, around 20c past fc.
Rati Hartmann, finally tasting good again (really excited as these are delicious when good), FC at 192, dropping to cool 18c later, could probably drop a touch earlier based on aroma however wait and see how they go. This bean's a rocket ship after FC, strap in and feel the G's:
Please don't ever get hung-up on other peoples specific numbers, variables can include probe placement, probe accuracy and airflow around the beans.
What's important is that Janus can repeat the process.
This week is 1kg Peru Ceja de Selva AAA (April 2018 batch) plus 200 grams of India Monsoon Malabar Gold (Aug 2018 batch) plus 150 grams of Indian Monsoon Robusta (May 2018). All mixed together and roasted to the start of 2nd crack.
It's nice and earthy, good body and a slight cocoa at the end. I have mine as a double ristretto and the wife has it as a doppio.
Last edited by Dimal; 3 Weeks Ago at 03:14 PM.
Also Andy is right that you have to be careful when talking about what temperatures things should be happening at on different roasters. When you see how much 1st crack can vary on a single commercial roaster you realise itís often pointless comparing with others. The only reason I mentioned it was that my friend with the Quest routinely hits 1st crack between about 198 and 203. Heís using it as a sample roaster for his business and is a bit of a perfectionist so accuracy is important to him. Thatís the only reason I thought 192 sounded odd. At the end of the day repeatability for you is the most important thing so donít stress about it if youíre managing things well in that regard.
All good thanks for the feedback, that cooler looks nice, the cooler I built with the Bunnings extraction fan and bucket is working remarkable well and only cost $50, however if someone were looking for a more professional finish the one you posted up certainly looks like a great option.
FC will happen anywhere from 192 up to 196 on my machine depending on the bean. I try to talk in ďdegrees past FCĒ to give a bit more relevance to my ending temperatures. At this stage as Andy says, the roasts are repeatable. Even day 2 the Rati are tasting great.
Another day, another Yirgacheffe roast chasing a big, bold, blueberry note!
My last roast was close, really close. In the cup there was a distinct blueberry note right at the front but then it faded, quickly, to mango and strawberry and ended with spice (like hot cross buns).
This time I shorten the drying phase and ramp up even further but extend out DTR by about 8%.
Tasting a few beans out of the cooler, it’s pretty much the same flavour profile as last roast. I’m reasonably confident it will develop the same way after resting.
I feel as though I’m chasing a ghost, and maybe I am! For anyone that recalls, this effort stemmed from sampling another local roasters Yirg which was literally like having a handful of blueberries. But I’m not using the same greens, the processing on my greens (washed) is probably different from the other guys (he didn’t say, I haven’t asked).
I have pushed this particular Yirg as far as I possibly can, I’m coming to terms with knowing I’m not going to get precisely what I’m chasing with the beans I have on hand and that’s okay - I have had some incredible coffee from these attempts regardless.
Now, time to get a different processed Yirg and try again!
[QUOJust an update on this roast. This probably the best coffee I have had behind my Ethiopian SD Gam . The dark choc notes of this is too bloody morish really. I struggle to stop at 1 coffee with this 1. Highly recommend this bean taken onto second crack . Another winner for me Coffee snobs !!!!
TE=NJD;648438]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. Attachment 21699Attachment 21700Attachment 21701[/QUOTE]
I wonder if these originate from a computer program or thereís actually a person registering to just post spam?
This I'm going to Peru for my caffeine kick!!! Peru CDS looks really good out of the roaster and smells a treat. Love how uniform this bean roasts , I know its just a visual thing but eat/drink with your eyes they reckon?? Taken this roast to just before second crack heard with this roast , as some people posts seem to say this is better before second so though I would give it a crack.
IMG_1764.jpgIMG_1765.jpg20190406- Peru CDS AA 300 g.jpg
PS the Yemen from last roast is going in the grinder this morning . Slightly excited to see how this goes !!! Sunday morning coffee , How can it be anything but Glorious ??
Well, time for our "In between Yemen" roast batch...
Substituted the wonderful Ethiopia Biftu Gesha Sundried for the Yemen this time, as it's another one of my (many) favourites from the CS Green Bean Bank. As previously, have used a gentle profile with a slight increase in temperature gradient towards 1st-Crack and then slowed down until the batch was ready to be pulled and cooled at approx. 221C. As always seems to be the case, wonderful aromas coming off the cooler prior to bagging and sealing.
Blend details appear below along with attached Post-roast photos. Can't wait...
Eth. Biftu Gesha Sundried... 400g
Indonesia Aceh DLT... 200g
India El.Hills 'AA'... 150g
Roasted Weight... 638g
Moisture Loss... 14.93%
You know on reflection, over the years there have been very few greens I have purchased from Andy that I have not enjoyed, seems they are all good, very good or excellent.
Never had anything but excellent beans from CS.
If Andy doesn't like 'em, we don't get 'em...
A busy day on the KKTO today with 2x600g India (Elephant Hills), 2x600g batches of Brazilian (Sitio Biquinha Lot 3), 2x600g of Costa Rica (Tarrazu SHB Miel), 2x600g of Columbia (Volcan Galeras Especial), 2x600g of Costa Rica (Tarrazu SHB Miel), and 1x500g Ethiopia (Yirgacheffe washed).
All roasts (except the Ethiopian) taken to just after FC, the Ethiopian was dropped part way through FC as hit 12% DTR that I was chasing quicker than I aimed for.
The first pic here is of the last batch of Burundi Yandaro that I roasted a couple of weeks ago. I tried a totally different approach and was aiming for a nice light filter roast. I thought Iíd stuffed it, but it actually ended up being the best roast of this coffee Iíd done so far. It was good through every device, but was at its best through the Oomph. Nice and sweet with medium body and berry fruit notes. I just finished it the other day and it was good to the bottom of the bag.
This morning I roasted a large batch of Peru Chirinos Organic. I was aiming for a medium roast to mostly use for espresso. It seemed to go ok, so Iím hoping Iíll be enjoying it in a few days time.