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Thread: Whats in my coffee roaster this week

  1. #2251
    Senior Member simonsk8r's Avatar
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Quote Originally Posted by simonsk8r View Post
    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 224į like the uploaded one, but stopped at 222į 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 222į.

    Faarrrr out, these Colombians have turned out incredibly... so happy with this roast! Seems a straight up 100% heat, then drop to 50% and double drum speed at RFC is perfect for them. Both roasts even though slightly different weight loss are just delicious, and I cannot explain this aftertaste except that it's like a lingering minty fresh aftertaste. Anyone else had this? A nice brightness, blackcurrant, orangey and caramel flavours, creamy body.

    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!
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  2. #2252
    Mal Dimal's Avatar
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    Sounds wonderful Simon...

    Mal.

  3. #2253
    NJD
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    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
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  4. #2254
    NJD
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    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
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  5. #2255
    Mal Dimal's Avatar
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    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.

    Mal.

  6. #2256
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    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:
    Rati 31.03.19.JPG
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  7. #2257
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    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:
    Rati 31.03.19.JPG
    I fully understand that everything is relative and every roaster is different, but to me first crack at 192 just seems too low and Iím guessing youíre probe isnít giving you very accurate readings. If you can work with it then itís not really too much of a problem as long as youíre aware of it.
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  8. #2258
    CoffeeSnobs Owner Andy's Avatar
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    Quote Originally Posted by LeroyC View Post
    first crack at 192 just seems too low
    192C first crack actually sounds pretty accurate. Arabica will crack at 196C internal temperature so the 192C measured is certainly close and more importantly repeatable with his equipment.

    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.
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  9. #2259
    Senior Member speleomike's Avatar
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    Hi all

    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.

    Mike
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  10. #2260
    Mal Dimal's Avatar
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    Quote Originally Posted by Andy View Post
    Arabica will crack at 196C internal temperature so the 192C measured is certainly close and more importantly repeatable with his equipment.
    As it happens, with the new t/c I bought from Andy, the first few roasts I've done using it, 1st-Crack starts bang on 196C...

    Mal.
    P.S.
    I offset this +4.0C in the config file though so that it appears to occur at 200C. Easier for me to see...
    Last edited by Dimal; 3 Weeks Ago at 03:14 PM.
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  11. #2261
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Janus View Post
    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:
    Rati 31.03.19.JPG
    A friend of mine has a Quest. He bought one of these cooling trays off AliExpress for it and says itís awesome. Iím not saying thereís anything wrong with whatever youíre using now, just another option for you and anyone else out there thatís interested-




    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.
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  12. #2262
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    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.
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  13. #2263
    Senior Member solace's Avatar
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    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!

    A2B3EAC7-515F-4FDD-841B-DF13A9FCFD2E.jpg
    E6FBE30C-D5EC-4B43-93EF-41B806C05412.png
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  14. #2264
    NJD
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    [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]
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  15. #2265
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    I wonder if these originate from a computer program or thereís actually a person registering to just post spam?
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  16. #2266
    NJD
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    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 ??

  17. #2267
    Mal Dimal's Avatar
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    Eth. Biftu Gesha Sundried with India El.Hills 'AA' and Indonesia Aceh DLT

    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...

    Blend Details...
    Eth. Biftu Gesha Sundried... 400g
    Indonesia Aceh DLT... 200g
    India El.Hills 'AA'... 150g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
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  18. #2268
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    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...

    Blend Details...
    Eth. Biftu Gesha Sundried... 400g
    Indonesia Aceh DLT... 200g
    India El.Hills 'AA'... 150g
    Roasted Weight... 638g
    Moisture Loss... 14.93%
    Must be the time of year Mal, a few days ago I roasted a batch of 500 grams Biftu Gesha with 250 grams of Rwanda Nyungwe A, just tried them today, as usual very good.

    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.
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  19. #2269
    Mal Dimal's Avatar
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    Never had anything but excellent beans from CS.
    If Andy doesn't like 'em, we don't get 'em...

    Mal.

  20. #2270
    Senior Member solace's Avatar
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    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.

    45726B9A-5CED-4BE1-833D-4507963AD999.jpg
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  21. #2271
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    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.

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