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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; 2nd April 2019 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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    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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  22. #2272
    Mal Dimal's Avatar
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    Eth. Biftu Gesha S'dried with Indonesia Sumatra 'C' and India El.Hills 'AA'

    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...

    Mal.

    Blend Details...
    Eth. Biftu Gesha Sundried... 400g
    Indonesia Sumatra 'C'... 200g
    India El.Hills 'AA'... 150g
    Roasted Weight... 635g
    Moisture Loss... 15.3%

  23. #2273
    Senior Member matth3wh's Avatar
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    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.


  24. #2274
    Mal Dimal's Avatar
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    Quote Originally Posted by matth3wh View Post
    I’m interested to see how the dark roast turns out and what flavours are left.
    Will be interesting to read your thoughts on the results in the cup; I would expect that cocoa will dominate the flavour spectrum...

    Mal.
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  25. #2275
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    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.
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  26. #2276
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    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:
    Zimb 29.4.19.JPG

    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.
    Rati 29.4.19.JPG

    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.
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  27. #2277
    Senior Member LeroyC's Avatar
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    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.

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  28. #2278
    Senior Member simonsk8r's Avatar
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    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!)
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  29. #2279
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by simonsk8r View Post
    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!)
    Yeah you need to treat Ethiopian naturals a bit more gently mate. Iíd suggest P2 auto from the start. You do want to make sure youíve got enough heat to generate a robust first crack, but itíll very easily get away from you if you donít wind things back when first crack crack starts.
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  30. #2280
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by LeroyC View Post
    Yeah you need to treat Ethiopian naturals a bit more gently mate. Iíd suggest P2 auto from the start. You do want to make sure youíve got enough heat to generate a robust first crack, but itíll very easily get away from you if you donít wind things back when first crack crack starts.
    Awesome, yeah I remember you said another tactic was to use P2 auto instead of P5 manual, I'll have to give that a go next time.

    I just figured Ethiopians were harder beans and needed a more aggressive approach. Thanks mate appreciate that

  31. #2281
    Mal Dimal's Avatar
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    Quote Originally Posted by simonsk8r View Post
    I just figured Ethiopians were harder beans
    Some are, and some aren't...
    Depending upon the region they originate.
    And, not all Ethiopian beans do best with a 'one profile fits all' either.

    Mal.
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  32. #2282
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Some are, and some aren't...
    Depending upon the region they originate.
    And, not all Ethiopian beans do best with a 'one profile fits all' either.

    Mal.
    Hehe very true, will keep that in mind for sure, cheers

  33. #2283
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    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.

  34. #2284
    Mal Dimal's Avatar
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    Blend Details...
    Eth. Biftu Gesha Sundried... 400g
    Indonesia Sumatra 'C'... 200g
    India El.Hills 'AA'... 150g
    Roasted Weight... 635g
    Moisture Loss... 15.3%
    Really do love this Ethiopian bean in a blend...
    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...

    Mal.
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  35. #2285
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    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%
    CDS 40%
    Sumatra 30%
    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

  36. #2286
    Mal Dimal's Avatar
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    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.

    Mal.

  37. #2287
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    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.
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  38. #2288
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    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.
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  39. #2289
    Senior Member speleomike's Avatar
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    Hi all

    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 :-)

    Mike
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  40. #2290
    Mal Dimal's Avatar
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    Ethiopia Sidamo Guji with India Elephant Hills 'AA'and Indonesia Sumatra 'C'...

    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.

    Mal.

    Blend Details...
    Ethiopia Sidamo Guji... 400g
    India El.Hills 'AA'... 200g
    Indonesia Sumatra 'C'... 150g
    Roasted Weight... 646g
    Moisture Loss... 13.87%
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  41. #2291
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post

    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...
    Amazing the lag you can get Ė I'm constantly adjusting my technique to deal with the local ambient swings!
    Sounds like a nice blend though
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  42. #2292
    Mal Dimal's Avatar
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    Indeed Matt...

    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...

    Mal.
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  43. #2293
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Dimal View Post

    Blend Details...
    Yemen Ismaili... 400g
    Indonesia Aceh DLT... 200g
    India El.Hills 'AA'... 150g
    Roasted Weight... 642g
    Moisture Loss... 14.4%
    Roasted a batch of this on May 8 but used Eth Gambella rather than Yemen (I do have Yemen but the Gambella was bought in 2016 so needed to be used up). I also used Sulawesi Blue (the only Indo bean I have) instead of Aceh but stuck to the same proportions as Mal for a batch size of 450g. The aroma given off during the roast gave me a hint that I had nailed it
    Cracked it today and was already very good at day 8 but expecting it to improve even more over the next week.
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  44. #2294
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    Yep, endless possibilities Steve and your combo sounds like a good one...

    Mal.

  45. #2295
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Dimal View Post
    Yep, endless possibilities Steve and your combo sounds like a good one...

    Mal.
    Well it's your combo thanks, Mal. I just changed beans to similar ones
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  46. #2296
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    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).

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  47. #2297
    Senior Member solace's Avatar
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    Behmor Coffee Roaster
    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!

    F8983C54-8CA3-49C4-9168-5B66FF5E4900.jpg6FC42CAE-7C0B-4D2F-AC8C-897E0EB89916.jpgC222247F-7FF8-479C-AFE1-22C3EE726CFA.png
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