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; 2nd April 2019 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.
Well, the last batch hasn't lasted very long (only a couple of days of it left), what with the Brazen churning 'em out for a bunch of Relos before, during and after Easter. Almost felt like a Cafe at times...
So, roasted up another batch of an almost identical blend as last time but replaced the Aceh DLT with Sumatra 'C'. Have used this combo before and liked it a lot. Used a slightly quicker profile this time in an effort to promote the fruitiness of the Ethiopian bean, which I really enjoy. Pulled and cooled at approx. 221C again, just before 2nd-Crack kicked in.
Post-roast photos attached with blend details listed below...
Eth. Biftu Gesha Sundried... 400g
Indonesia Sumatra 'C'... 200g
India El.Hills 'AA'... 150g
Roasted Weight... 635g
Moisture Loss... 15.3%
Thanks for the recent inspiration here Dimal and others...
Perhaps influenced by a recent cowboy coffee thread I dark roasted some Ethiopian Sidamo beans. Then some decaf WOW to FC for my wife and also some Indian Elephant Hills action to FC.
Iím interested to see how the dark roast turns out and what flavours are left.
I roasted some Panama Hartman Estate Maragogype. First time I've roasted 'elephant beans'. They are between 4 and 5 beans per gram. Huge, easy to roast and delicious.
Roasted 2 batches last night. Zimbabwe Chiminaminami and Rati Hartmann Black honey.
I'm enjoying The Zimbabwe beans, to me they are very clean and crisp with excellent acidity. kept the heat up a little longer this time (max heat to 125c i/o 110c i usually go to), also increased roast batch size from 165g to 200g, so it's probably just offsetting either way. Dropped early, excellent clean aroma in the bucket this morning, looking forward to drinking. These do well with a week's rest, however as an americano/LB they go pretty well immediately i find. Just noticed they are out of stock in beanbay.
I reckon i'll use the same profile with a 5c high load temp next time and maybe drop the batch size 10-20g:
Panama Rati Hartmann. Another i see is sold out, glad i bought 2 bags! I really enjoy this coffee as SO in FW, it's balanced and cuts through milk nicely. The main struggle i've had is the take off after FC. This time i used a bit of air flow management to try and extend the post FC development time, it seemed to work. I can fine tune the airflow to keep the ROR to around 5c/min which is about as low as i like to go (trying to avoid baking, not really sure it this works though as i'm useless at tasting). you can see the airflow adjustments in the ET temperature line. Again i kept the heat up longer at the start. They smell good, quite sharp as a dropped them to cool at a lower end temp than normal, but hopefully the slower development offsets this and i just get more flavour.
Sorry didn't weight or take photos as game of thrones was starting and i was in a rush..
ps. forgot to mention, have moved from a coffee table by the balcony doors, to roasting outside on a table. After buying an airpurifier with a PM2.5 monitor and seeing the pollution from the roaster inside i decided to roast outside going forward. I might even hook up a bit of pipe with a computer fan to try and direct the smoke out of the balcony. There was no visible smoke inside and the PM reading hit the limit very quickly each roast.
Another big batch of Peru Chirinos San Ignacio. This is the non organic certified coffee and is probably the nicer of the two this year.
Roasting time for many it seems
Just did 3x batches of an Ethiopian Sidamo Kilenso Mokanisa (natural). It's a new bean for me, and I had a feeling it may be a bit tricky. So just tried full heat from the start (dropping to 50% at rolling FC), stopping the first batch at SC just as a gauge of when it happens, and also whether this profile rolled too quickly from end of FC to start of SC.
Aaaand yep, SC happened a little too soon after the end of FC (was only about 40s between), so the second batch I dropped to 25% heat at RFC. WELL! It really stalled pretty bad (as you can see in the second graph), so for the third roast I tried an approach suggested to me a little while ago that worked then (thanks @LeroyC )
Third batch had the same 100% heat, but upon the first snaps of FC, cut the heat (0%), and when RFC starts, go to 50%. This seemed to help, it was still a slow rise through FC/RFC, but it seemed to work better than the other approaches.
I figure if that doesn't really work for future roasts, I can always start at a lower heat like 75%, have a more gradual slower roast.
Wasn't really sure when to end the second and third roasts, just when I felt it may be done.
Funnily the second and third roasts ended up at the same weight loss! Will see how they taste soon. Gonna barrel through the first darker roast (I don't think taking this bean this dark will be the nicest, so will drink that up while the others rest).
And none of the roasts look overly even do they haha, but I've found for naturals this tends to happen, and that it doesn't seem to have much negligible effect in the cup.
(Bean pic is only of the first batch, none of the photos turned out that good at all! The lighting outside must not be ideal photo conditions, you guys take way better photos!)
Cracked the Rati this morning, very happy. 2 days post roast and i'm detecting none of the roastyness i was getting previously, and it does have some nice acidity in the cup which i've been missing from this bean, and the flavour was nice and strong as expected with this bean. Early signs are encouraging me to think this is my best result yet with this bean, can't wait to see how it's drinking in a week or so. I guess a bit of airflow management to keep the roast increasing evenly doesn't hurt (i note the airflow changes I made were pretty small changes from my standard air setting and i only applied airflow management as i'd run out of options to control the roast using temperature setting), managed to flatten out the ROR post FC where these beans get difficult to keep an even roast going.
Another thumbs up for the Niche grinder, so easy to dial in. i find depending on beans and how many days post roast, i can need to vary the grind setting by up to 5 stops. have also moved back to a non name basket from the VST, which seems a little more forgiving. Vst are tricky baskets to get good results consistently, i can imagine in a cafe setting where you can waste some shots dialling in they are fine, but for a home user it's tough to get a pour on point with a VST basket straight up. my second crack
Last edited by Janus; 3 Weeks Ago at 11:01 AM.
Really do love this Ethiopian bean in a blend...Blend Details...
Eth. Biftu Gesha Sundried... 400g
Indonesia Sumatra 'C'... 200g
India El.Hills 'AA'... 150g
Roasted Weight... 635g
Moisture Loss... 15.3%
Huge blueberry hit in aroma, flavour in the cup. Pretty amazing as it's almost as though we're sitting in a blueberry muffin bakery, floods the whole house in this wonderful aroma.
Going to try to make this last a bit longer than the last batch; won't be easy...
Sounds good Mal. I think i'm in the minority people who don't like blueberry in the cup, maybe i had a bad experience as a child or i've had a coffee which combined blueberry and funk, but for me it's not a flavour i chase. I also don't like berries and chocolate together, maybe there is something wrong with me.
I'm thinking of a blend for my next session, wondering what you think:
Ethiopia Yirg 40%
Pre blend the CDS and Sumatra, roast to a medium level. Separately roast the Yirg in a light roast, then blend in.
Hoping to get the smoothness of the CDS, the earthyness of the Indo and the floral and hopefully citrus of the Ethiopian.
Not sure on the ratio's, a penny for your thoughts.
Never know unless you try
Vive la difference, eh Janus...
I take it that Yirg is a washed coffee rather than a naturally processed one?
I tend to go for natural process Ethiopian beans myself or beans that are identified as having the flavour traits similar to those of a natural processed bean. Not particularly keen on citrusy outcomes.
Aside from my personal preferences, I'd say that your bean selection will definitely target what you're aiming for. The Sumatran bean will tend to balance out the citrusy edge of the Yirg so I would use this bean as a method to control the outcome in the cup, to your flavour preference. The Peruvian bean also has a prominent acidity so you may want to adjust the roast profile of this one to control the ultimate result in the cup...
Lots of possibilities mate.
Yep the Yirg is washed.
I haven't caught the acidity of the CDS, but i've generally roasted them a bit darker which is probably why, should probably roast some lighter to see.
Maybe i'll go with 30% CDS and 40% Sumatra then as the Yirg should add enough acidity to the blend without needing much more.
There's a great cafe on my way to work which only roasts Indonesian coffee, their coffee is fantastic. I remember the owner/roaster saying that he did a lot of amateur roasting, and based on all his testing he reckoned most of the traditional wisdom around roasting is wrong. Got the idea he roasts his beans differently to most, pity he wasn't willing to share how, be interested to know.
Finally made the effort to walk into a local grocer and picking up a bag of Ethiopian Sidamo. Have read a few older posts about light roasts on these to get notes of berries. We usually make lattes at home so wasn't sure how far I should take this roast to. But did attempt to keep the roast a tad shorter than I usually do.
Results seem to look more even than roasting the Gambellas. Looking forward to taste what's in the cup in a few days.
Last edited by skeevs; 1 Week Ago at 09:34 PM.
Roasted last week a blend of my old favourite PNG Wahgi (1 kg) plus Indian Monsooned Malabar Gold (300 gm) plus Indian Monsooned Robusta (200 gm). The Malabar and the Robusta give it a bit more body and zing :-)
Roasted this combo the other day to boost supplies for a Relo visit this Friday...
Naturally, I had to sneak in some Ethiopian beans as part of the blend.
A little quicker profile for these and taken to the edge of 2nd-Crack commencing. The 'blip' on the profile at the five minute mark was down to me, had to remove and quickly refit the temp. probe. Interesting to note the time taken for the probe to reach the temperature of the beans; some nice damping makes for a smoother appearing profile chart.
Anyway, dumped and cooled at the indicated temperature of 225C which was reading roughly 4-5C higher than usual, thanks to the really cool morning we had up this way. Was only about 6.0C ambient when the roast was started, even the beans were warmer...
Copy of blend details below with profile and post-roast photos attached as per usual.
Ethiopia Sidamo Guji... 400g
India El.Hills 'AA'... 200g
Indonesia Sumatra 'C'... 150g
Roasted Weight... 646g
Moisture Loss... 13.87%
Always pays to note the temperature when 1st-Crack starts to get a handle on the variation at play.
Great to roast early in the morning though, when it's so nice, crisp and clean...
Cracked it today and was already very good at day 8 but expecting it to improve even more over the next week.
Yep, endless possibilities Steve and your combo sounds like a good one...
Guatemala Finca Los Pinos in the Behmor today. Aimed for a lighter roast for soft brew using the modified technique that I had success with on the Burundi Yandaro. All seemed to go ok so Iíll be very interested to see what itís like.
(Itís not quite as dark to look at as it seems in the photo. The light was just playing tricks).
This week I tweaked the profile for the Yirgacheffe natural process.
My first roast with this bean was just shy of 9:30 with a vigorous FC in which the beans climbed to 219c over a very short period (45 seconds). The resulting cup was big in blueberry, lovely syrupy body, but a hint of burnt toffee which I didn’t really enjoy.
The tweaked profile extends total roast time out by approx 1min and decreases the drop temp.
After resting for 24 hours the blueberry smell is dominant, there is also a hint of cinnamon.
Can’t wait to brew in a few days!