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Thread: Whats in my coffee roaster this week

  1. #2301
    Senior Member solace's Avatar
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Quote Originally Posted by flynnaus View Post
    |

    As the turbo oven has a built in fan, could you control the speed of that to vary air flow? Obviously you will need to make it go faster than its default speed.
    Certainly could, and in fact that is another mod I will look to implement soon.

    The idea of this external fan mod is to introduce cool air into the system, something that doesn’t happen with the turbo oven fan. This will assist with some temp control whilst also increasing convection. I plan to attach a second fan and hose/pipe to pull air from the system, mostly to rid the chamber of smoke.

  2. #2302
    Senior Member solace's Avatar
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    I know I only posted in here a couple of days ago, but I couldn’t help myself and my supply of Yirg is getting very low...

    So today the KKTO was fired up again to roast a few batches of the natural (sun dried) Yirgacheffe, this has fast become my favourite bean on BeanBay currently!

    The profile I have been playing around with for this superb bean lately is a winner: 400g charged at high temp with a vigorous FC between 9:00 and 9:30 then dropped toward the last few cracks of FC giving a DTR of between 8-10%

    Now to try and wait for the roast to rest for a few days!

    653A9E83-435E-4A5E-BA3C-F2B14910EA91.jpg
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  3. #2303
    Mal Dimal's Avatar
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    Sounds like you're having a lot of fun Solace...

    Mal.

  4. #2304
    Mal Dimal's Avatar
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    Kenya Ntrls 'AA', Eth.Biftu Gesha S'dried, India El. Hills 'AA' and Indo.Sumatra 'C'.

    Went for a "Bag-end" combo this time...
    Proportions indicated in the Blend Details are indicative only but close enough.

    Pushed through on a slightly quicker profile, mainly to enhance the attributes of the Kenya and Ethiopia beans which I love - No secret . Pulled just before the onset of 2nd-Crack and immediately dumped into the cooler. As always, entrancing aromas coming from the cooler during this phase. Never get tired of it...

    Details of the blend below as always with the roast profile and post-roast photos attached.

    Mal.

    Blend Details...
    Kenya Ntrls 'AA'... 200g
    Eth.Biftu Gesha S'dried... 200g
    India El. Hills 'AA'... 150g
    Indo.Sumatra 'C'... 200g
    Roasted Weight... 640g
    Moisture Loss... 14.67%

  5. #2305
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    Went for a "Bag-end" combo this time...
    Proportions indicated in the Blend Details are indicative only but close enough.

    Pushed through on a slightly quicker profile, mainly to enhance the attributes of the Kenya and Ethiopia beans which I love - No secret . Pulled just before the onset of 2nd-Crack and immediately dumped into the cooler. As always, entrancing aromas coming from the cooler during this phase. Never get tired of it...

    Details of the blend below as always with the roast profile and post-roast photos attached.

    Mal.

    Blend Details...
    Kenya Ntrls 'AA'... 200g
    Eth.Biftu Gesha S'dried... 200g
    India El. Hills 'AA'... 150g
    Indo.Sumatra 'C'... 200g
    Roasted Weight... 640g
    Moisture Loss... 14.67%
    Love a good bag-end roast, looks like it'll be a juicy combo!
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  6. #2306
    Mal Dimal's Avatar
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    Yep, they're always a bit of a surprise package...

    Mal.
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  7. #2307
    Life-long Learner DesigningByCoffee's Avatar
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    Frustrating how endless months of profile tweaking can sometimes be trumped in the cup by a ramdom chuck-it-all-in-and-hope-for-the-best blend!
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  8. #2308
    Mal Dimal's Avatar
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    Haha, yes indeed Matt...

    I have a sneaky suspicion that this one's going to do exactly that.
    The aroma coming out of the degassing valve is to die for so far so can't wait to try them.

    Will report back in a few days,
    Mal.
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  9. #2309
    Mal Dimal's Avatar
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    Yemen Ismaili with Indo. Sumatra 'C' and India El. Hills 'AA'

    Impossible to have Yemen Ismaili sitting in the back of the cupboard and not roast some up, so here's another batch to look forward to...

    Roasted a little quicker than the previous batch of Yemen to see if I could eek out some more of the fruitiness. Took it to the same end point though at just on the cusp of the start of 2nd-Crack at ~223C. For some strange reason though, the bean mass temperature moved around a hell of a lot more than usual, which made it tricky to maintain the profile. Don't know if it was the DMM or something else but may have to consider upgrading to a HeatSnob in the not too distant future to see if that calms things down a bit.

    Anyway, fantastic aromas coming from the cooler after the beans were dumped and really whet the appetite with anticipation for these wonderful beans, in the cup. Copy of blend details below and post-roast photos attached as per usual.

    Mal.

    Blend Details...
    Yemen Ismaili... 400g
    Indo.Sumatra 'C'... 200g
    India El. Hills 'AA'... 150g
    Roasted Weight... 632g
    Moisture Loss... 15.73%
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  10. #2310
    Mal Dimal's Avatar
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    Blend Details...
    Kenya Ntrls 'AA'... 200g
    Eth.Biftu Gesha S'dried... 200g
    India El. Hills 'AA'... 150g
    Indo.Sumatra 'C'... 200g
    Roasted Weight... 640g
    Moisture Loss... 14.67%
    As suspected, this turned out to be a real beauty in the cup. Loads of sweetness, huge body, plenty of berry overtones coupled with a little pinot noir and maybe cherry towards the finish. Lovely extended very chocolatey finish after that. Very, very moreish...

    Mal.
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  11. #2311
    Junior Member Wineslave's Avatar
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    Saturday I needed to roast as the supply was getting far to low for comfort.
    so a 450 gram batch of PNG Wahgi AA and Ethiopian Gambella roasted probably around CS9 and then I had 300 grams of Yerg that got to about CS8 or better.
    The cunning plan will be to expertly blend to make an excellent cup....however it may not work as well as i plan for i can't get my hands on an expert..

    by the way 450 grams roasted separately
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  12. #2312
    Junior Member Wineslave's Avatar
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    I agree that Yirg is blueberry!! "Blueberry Muffins" was the description i suggested to my wife.
    Quote Originally Posted by solace View Post
    Spent some time on the KKTO this morning working out how to implement a mod for airflow (120mm fan connected to a controller to adjust RPM which will feed air into the system via a hose or pipe - havenít worked that bit out yet, used a hose this morning but it isnít rated for constant high temps).

    In my test roasts I roasted up 500g each of India Pea Berry, Costa Rica Tarrazu, and Columbia Galeras with all taken to a development time ration of 18% to 20%. These beans make up my go to blend.

    Below is the final blend of all three roasts:

    Attachment 22376Attachment 22377

    Oh oh and that Yirg sundried roast from the other week - brilliant! Incredible amount of blueberry and vanilla!
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  13. #2313
    Senior Member LeroyC's Avatar
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    Whats in my coffee roaster this week

    Spent a few hours at the cafe roasting today. Was mostly just production batches of our dark roast as seen here-



    However the last batch I did before I left was our lightest roast which we stop at a BT of 215deg. The roast went well so Iíve brought some home to try. As usual itís from the Chirinos coop in the Cajamarca region of Peru. This particular coffee is from some growers in a different valley and theyíre calling it ĎChurupampaí. It seems slightly more dense so itíll be interesting to see how it turns out.

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  14. #2314
    Senior Member LeroyC's Avatar
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    I ran a batch of Peru Chirinos San Ignacio Organic through the Behmor yesterday for espresso. Pretty happy with how it went so should be good.

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  15. #2315
    Senior Member LeroyC's Avatar
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    Guatemala Finca Los Pinos


  16. #2316
    Mal Dimal's Avatar
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    Looks to be a fairly light roast Leroy.
    What sort of profile did you use?

    Mal.

  17. #2317
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by Dimal View Post
    Looks to be a fairly light roast Leroy.
    What sort of profile did you use?

    Mal.
    A slightly experimental profile actually Mal. Iíll see if I can explain it-
    Iíve found in the past that itís easy to give coffee too much heat at the start in the Behmor (on my 220v version anyway. I believe the 110v actually struggles to get hot enough a lot of the time). This rarely leads to scorching, but it can often lead to an uneven roast where the beans are quite dark on the outside, but still barely developed on the inside. Iíve tried lots of different things to avoid this and found that itís very dependent on the coffee. So for anything thatís a slightly higher density like this Guatemalan I now start on the P2 auto profile which gives a good amount of heat, but doesnít just crank itís way up to full power ASAP like the P1 does. I then let it do itís thing until one of two things happen - I either sense that itís heading towards first crack quite nicely on itís own OR itís going to take too long and needs a little help to get there. Either way I enter manual mode by about a minute before first crack so that I can double the drum speed (which increases both conduction and convection) and I set the power level to either 75 or 100% depending on how much help I think it needs. As soon as first crack starts I reduce power to 25%. Halfway through rolling first crack I usually drop the drum speed back to low and if itís a bigger batch and/or an espresso roast Iíll increase power to 50%. For a filter roast like this Guatemalan I usually hit cool pretty much as soon as first crack ends, but again this depends on the coffee and batch size. The other slightly different thing I did for this one was I started with 300g of greens, but used the 400g setting on the Behmor. This was because it was quite a cold wintery day here so I wanted to make sure I had enough heat at the start. I really donít know if this approach has worked. The proof will be in the tasting in a few days time.
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  18. #2318
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by LeroyC View Post
    A slightly experimental profile actually Mal. Iíll see if I can explain it-Iíve found in the past that itís easy to give coffee too much heat at the start in the Behmor (on my 220v version anyway.
    When I was using my Behmor last year, I worried about the fast ramp at the start of the profile as well so I tried a more gentle approach using Manual mode. Start on P1 then hit P3 straight away. Run at 50% power for 1 minute then hit P4 (75% power) for another minute before hitting P5 and continue at full power until FC. I guess you could play around with the timing of those phases or other variations and even hitting P4 when the beans start to yellow (Maillard effect) but the Behmor light makes it very difficult to detect this.
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  19. #2319
    Mal Dimal's Avatar
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    Quote Originally Posted by LeroyC View Post
    A slightly experimental profile actually Mal. I’ll see if I can explain it
    Thanks very much for that mate, very interesting and makes a lot of sense...
    You'll have to come back now with your 'in the cup' impressions....
    From what I've been able to find out about the beans, you should end up with a very sweet and jucy result, with wonderful acidity, especially with that profile.

    Looking forward to reading your impressions...

    Mal.

  20. #2320
    Senior Member LeroyC's Avatar
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    Quote Originally Posted by flynnaus View Post
    When I was using my Behmor last year, I worried about the fast ramp at the start of the profile as well so I tried a more gentle approach using Manual mode. Start on P1 then hit P3 straight away. Run at 50% power for 1 minute then hit P4 (75% power) for another minute before hitting P5 and continue at full power until FC. I guess you could play around with the timing of those phases or other variations and even hitting P4 when the beans start to yellow (Maillard effect) but the Behmor light makes it very difficult to detect this.
    Yeah Iíve tried similar power profiles. Iíve also tried things like P4 manual and double drum speed pretty much right the way through. It can work quite well sometimes, but generally the sort of coffee I usually buy works best with an approach along the lines of what I used for this Guatemalan.

  21. #2321
    Senior Member LeroyC's Avatar
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    Behmor Coffee Roaster
    Quote Originally Posted by Dimal View Post
    Thanks very much for that mate, very interesting and makes a lot of sense...
    You'll have to come back now with your 'in the cup' impressions....
    From what I've been able to find out about the beans, you should end up with a very sweet and jucy result, with wonderful acidity, especially with that profile.

    Looking forward to reading your impressions...

    Mal.

    I will be sure to report back next week Mal.
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