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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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    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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  22. #2322
    Senior Member simonsk8r's Avatar
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    Been awhile, but trying out this ol Ethiopia Sidamo Kilenso Mokanisa natural, has proved tricky. This time as suggested I went a bit gentler and did a slower ramp up, starting the roast at P3 (50%) for the first 2 minutes, P4 (75%) for 3 minutes, and then P5 (100%) (the 5 minute mark at this point).

    Seemed to work well, ended up being a fairly long roast though (the longest being about 19 minutes :s ) but still had a little trouble round the FC/RFC phase... always with this bean hehe.

    I knew that it really takes off fast around the end, so I tried P2 (25%) at FC, then P3 (50%) at rolling FC so it didn't stall. Ended up still slowing riiiiight down! Even on my third roast I lowered the batch weight a little to see if it helped this but it still almost stalled.

    I actually reckon that maybe dropping to P2 at FC and P3 at rolling FC isn't needed because of the slower ramp up... and there's less "momentum", so next time I might just go straight to P3 at FC. (My first time roasting this bean it went way too fast when I did P3 at FC, but for those roasts I did full heat from the very start).

    That's my theory anyway haha. The beans still look really nice! Uneven-ish but expected that for these naturals. Supposed to be for espresso, they're relatively light (15%, 15.29% and 15.54% weight losses), so see how they taste in about a week.

    Cheerio!
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  23. #2323
    Mal Dimal's Avatar
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    As always, the proof will be in the cup...
    They look pretty good though and will be interesting to read your taste impressions.

    Mal.

  24. #2324
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by Dimal View Post
    As always, the proof will be in the cup...
    They look pretty good though and will be interesting to read your taste impressions.

    Mal.
    Absolutely! Can't wait to try them...

    Consistency in roasts is always something I've struggled with, but harder with beans which can easily have either extreme happen around FC!

    I'm taking more notes than I ever have though haha, and also making a point as soon as I've finished my roasts, to write down exactly what steps or changes I can make for next time. Just little tweaks
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  25. #2325
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    India Monsoon Malabar Gold

    4 separate batches on the popper, combined for a total of 280g


    Beans in the colander, for some comparison some CS roasted beans on the right & P&R Porto on the left
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  26. #2326
    Senior Member solace's Avatar
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    It’s been quite a while since I’ve posted in here! There have been roasts since my last post and some modifications to the KKTO.

    In the roaster today was a Colombian from Hacienda Casablanca in Santander. A lovely washed Castillo that is full of sweetness and spice. Was just mucking about to find a good ‘can be brewed any old way’ profile and filter specific profile to later move into production roasts.

    Using a new airflow mod on the KKTO, I have attached a 120mm 12v fan to a controller where I can adjust the speed of the fan as well as turn it on/off. The fan is pushing external air into the
    top of the drum body with the idea that the turbo oven fan then pushes that cool air down onto the beans.

    Seemed to work really well and partners perfectly with the death switch (switch that bypasses the turbo oven thermostat allowing me to turn the element on/off at will).

    As for the roasts themselves, the filter was taken to almost the end of FC with a drop at 209 and 12% DTR whilst the espresso (pictured) I pushed to somewhere between FC and SC with a DTR of 18%.

    3A4F3E7E-6E06-4912-83A1-5113B902A621.jpg8BA01B8B-D79C-4CBD-A30A-B5AF26BD1CA0.jpg76A9D499-CDF2-4EA9-BB1D-C44DE758201D.jpg603A7048-E30D-41B7-ABFF-030F4B2792C9.png
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  27. #2327
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by shauno View Post
    India Monsoon Malabar Gold

    4 separate batches on the popper, combined for a total of 280g


    Beans in the colander, for some comparison some CS roasted beans on the right & P&R Porto on the left
    Beans look great mate! And awesome to see some popper action here too, I quite enjoyed my popper sessions back in the day
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  28. #2328
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    Quote Originally Posted by simonsk8r View Post
    Beans look great mate! And awesome to see some popper action here too, I quite enjoyed my popper sessions back in the day
    Yeah I thought Iíd give it a go for a few weeks/months & see if itís something I want to do long term, before getting a Behmor or similar
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  29. #2329
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Been awhile, but trying out this ol Ethiopia Sidamo Kilenso Mokanisa natural, has proved tricky. This time as suggested I went a bit gentler and did a slower ramp up, starting the roast at P3 (50%) for the first 2 minutes, P4 (75%) for 3 minutes, and then P5 (100%) (the 5 minute mark at this point).

    Seemed to work well, ended up being a fairly long roast though (the longest being about 19 minutes :s ) but still had a little trouble round the FC/RFC phase... always with this bean hehe.

    I knew that it really takes off fast around the end, so I tried P2 (25%) at FC, then P3 (50%) at rolling FC so it didn't stall. Ended up still slowing riiiiight down! Even on my third roast I lowered the batch weight a little to see if it helped this but it still almost stalled.

    I actually reckon that maybe dropping to P2 at FC and P3 at rolling FC isn't needed because of the slower ramp up... and there's less "momentum", so next time I might just go straight to P3 at FC. (My first time roasting this bean it went way too fast when I did P3 at FC, but for those roasts I did full heat from the very start).

    That's my theory anyway haha. The beans still look really nice! Uneven-ish but expected that for these naturals. Supposed to be for espresso, they're relatively light (15%, 15.29% and 15.54% weight losses), so see how they taste in about a week.

    Cheerio!
    Nnnnnope nope nope... tried today (day 7 postroast), just don't think it's ready yet hehe. Taste was quite underwhelming (but I am pleased the first roast wasn't too lightly roasted, didn't have any sour/grassy notes), but going a full notch finer on my grinder for the second shot yielded pretty much the same output, which usually happens when a bean is still too fresh and volatile. Loads of crema.

    Will try on day 11

    Just curious, how long do you guys find for an Ethiopian natural to settle in terms of taste and consistency after roasting?

  30. #2330
    Senior Member solace's Avatar
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    Quote Originally Posted by simonsk8r View Post

    Just curious, how long do you guys find for an Ethiopian natural to settle in terms of taste and consistency after roasting?
    For the Yirgacheffe natural, 3 days post roast and it is settled and consistent.

    Much the same for a Sidamo natural that I have.

    Would have thought after 7 days you roast would well and truly have settled down, but the large volume of crema you describe suggests otherwise.

    Perhaps this is a bi-product of your lengthy roast times which are way too long IMO, can you try shortening by half of the current time? I find Ethiopian naturals are optimal in quick roasts and really shine when DTR is somewhere around 10-14%

  31. #2331
    Mal Dimal's Avatar
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    Really depends on many variables Simon...

    Some Ethiopian beans, that are more dense, seem to benefit from a slightly quicker profile (for my palate) while those that are a bit softer seem to do better if the profile is more gentle. Only way to know if you're nailing it, other than how it tastes, is to check whether a random sample of roasted beans reveals an 'even' roasting result throughout the bean. I do this with any batch that hasn't produced the results I was expecting and then adjust the profile to suit...

    Mal.

  32. #2332
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by solace View Post
    For the Yirgacheffe natural, 3 days post roast and it is settled and consistent.

    Much the same for a Sidamo natural that I have.

    Would have thought after 7 days you roast would well and truly have settled down, but the large volume of crema you describe suggests otherwise.

    Perhaps this is a bi-product of your lengthy roast times which are way too long IMO, can you try shortening by half of the current time? I find Ethiopian naturals are optimal in quick roasts and really shine when DTR is somewhere around 10-14%
    Quote Originally Posted by Dimal View Post
    Really depends on many variables Simon...

    Some Ethiopian beans, that are more dense, seem to benefit from a slightly quicker profile (for my palate) while those that are a bit softer seem to do better if the profile is more gentle. Only way to know if you're nailing it, other than how it tastes, is to check whether a random sample of roasted beans reveals an 'even' roasting result throughout the bean. I do this with any batch that hasn't produced the results I was expecting and then adjust the profile to suit...

    Mal.
    Thanks guys. I was purposely going by advice that Ethiopian naturals I need to go a bit more gentler, and the last time I roasted it faster it shot through FC etc too quickly. Usually I would think it was a fairly dense bean and needed a higher heat/faster roast.

    Not really sure how to halve the roasting time without applying too much heat, lower the batch weight maybe..my roasts have been fairly long for awhile now anyway, it's been cleaned regularly, maybe time for another clean up anyway..

  33. #2333
    Senior Member LeroyC's Avatar
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    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.
    Well I canít really give a definitive report on this roast as Iíve had a ripper ear and sinus infection for the last couple of weeks so the taste buds have been a bit subdued. Iíve had a few brews of it and none of them have been bad, but I havenít really been able to discern if thereís been much else going on. However I had an Aeropress of it today that definitely displayed a bit more sweetness and fruitiness. The mouthfeel was quite juicy actually considering I used a paper filter, but I did sense just the hint of over extraction. Iíll see if that shows up again cause if it does then Iíve probably just given the coffee a nudge too much development. Itís still really enjoyable though and might be worth a try as an espresso I reckon.
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  34. #2334
    Senior Member solace's Avatar
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    Quote Originally Posted by simonsk8r View Post

    Not really sure how to halve the roasting time without applying too much heat, lower the batch weight maybe..my roasts have been fairly long for awhile now anyway, it's been cleaned regularly, maybe time for another clean up anyway..
    Decreasing batch size will do the trick for reducing the roast time.

    Naturals in general, I find, require a little finesse with heat application in drying phase. The Ethiopian naturals I have roasted have taken a belting of heat after a short soak and this seems to be a winning formula thus far on my setups. Behmor’s are a world of their own so that formula may not work out - worth a crack though
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  35. #2335
    Mal Dimal's Avatar
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    Quote Originally Posted by LeroyC View Post
    Well I can’t really give a definitive report on this roast as I’ve had a ripper ear and sinus infection for the last couple of weeks so the taste buds have been a bit subdued. I’ve had a few brews of it and none of them have been bad, but I haven’t really been able to discern if there’s been much else going on. However I had an Aeropress of it today that definitely displayed a bit more sweetness and fruitiness. The mouthfeel was quite juicy actually considering I used a paper filter, but I did sense just the hint of over extraction. I’ll see if that shows up again cause if it does then I’ve probably just given the coffee a nudge too much development. It’s still really enjoyable though and might be worth a try as an espresso I reckon.
    Bugger re: the Sinus troubles mate, hope you're completely over that soon. My lovely lady gets sinus troubles quite a bit and it really knocks her around so I can empathise with your situation.

    Regarding the outcome, that sounds really promising mate and I guess if you had to err re: development time, slightly over always seems better to me than not enough. Certainly gives you room to play with it a bit...

    Thanks for the feedback Leroy, appreciated.

    Mal.

  36. #2336
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    The weekend started with a quick 200gm of Ceja De Selva (Peruvian) as I wanted to give it to a friend who is visiting on the weekend, it wont be ready to drink for a few days, however they are travelling and wont be home until med week, so should be just about ready when they get home
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  37. #2337
    Senior Member LeroyC's Avatar
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    Spent a couple of hours at the cafe yesterday roasting some delicious Peru Chirinos San Ignacio. I brought some of the medium roast home to try. Looks good-

    Dimal and solace like this.

  38. #2338
    Member skeevs's Avatar
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    First order of them delicious Colombian Volcan Galeras beans that went into the Behmor on Sunday. Just roasted slightly past rolling first crack. Feels like I have high expectations of these beans. Can't wait to crack the bag open in a few days
    Dimal, IrisGanache and solace like this.

  39. #2339
    Life-long Learner DesigningByCoffee's Avatar
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    Howdy all.

    I haven't posted for a while – not too much new to report! But out of interest, the last few weeks I've done a number of roasts minus the 'Seattle dip' (dropping to 5-6į/m RoR between 150-160į) plus added a slightly faster ramp over all (50į steps instead of 40į on the gun at 75/100/125/150į points).

    These roasts have been nicely flavoured, not underdone as I thought might happen with the shorter time overall. I guess the higher, more consistent temperature input 'cooks' them through more aggressively.

    But holy smokes I've had trouble dialling them in! Choke, then too fast, fresh bean gushers, channelling — back and forth and round and round. To put this in context – I've hardly varied the grind of the Robur more than 5mm in the last 5 years, no matter what the beans were. Very, very consistent. But these last few have been an absolute nightmare.

    So, I'll be heading back to my happy-place profile next time I reckon!

    Have a great weekend

    Matt


    (a couple of profiles for those interested)

    20190803-TanzKili-5amb-830g-2155drop.jpg 20190803-SulBlue-830g-5amb-2155drop.jpg 20190803-Gambella-830g-5amb-2215drop.jpg 20190725-YirgPB2185drop.jpg
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  40. #2340
    Mal Dimal's Avatar
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    Hiya Matt...

    Your results replicate my impressions using this sort of profile (a while ago) and is also why I've gone back to the Seattle Dip.
    End results are much more consistent in the cup; but one has to experiment, I believe, to ensure that what one is doing still satisfies the final criteria of taste.

    Ditto re: your weekend too mate...

    Mal.

  41. #2341
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dimal View Post
    Hiya Matt...

    Your results replicate my impressions using this sort of profile (a while ago) and is also why I've gone back to the Seattle Dip.
    End results are much more consistent in the cup; but one has to experiment, I believe, to ensure that what one is doing still satisfies the final criteria of taste.

    Ditto re: your weekend too mate...

    Mal.
    Too true - never give up on testing! There’s always an exception to the rule somewhere
    True of this moment - I’ve never actually roasted while the snow is falling! Another dynamic to add to my knowledge-base
    Dimal likes this.

  42. #2342
    Mal Dimal's Avatar
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    Haha...

    I was going to ask you on the effects of blizzard roasting mate....

    Mal.
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  43. #2343
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by Dimal View Post
    Haha...

    I was going to ask you on the effects of blizzard roasting mate....

    Mal.
    The ice cream melts very quickly making a right royal mess!


    Java "DQ!" phile
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    Toys! I must have new toys!!!

  44. #2344
    Mal Dimal's Avatar
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    Well, if anyone on CS knows anything about roasting with a blizzard raging outside, you would mate...
    "Java - 10 degrees below zero? That's a warm day where I come from - Phile."

    Mal.

  45. #2345
    Mal Dimal's Avatar
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    Yemen Ismaili with Indonesian Sulawesi Blue and India El. Hills 'AA'

    Time for some more Yemeni goodness...

    So far, the tastiest results in the cup are associated with a more gentle profile for these little gems, so have gone back to the original. Even though this isn't a straight S.O. Yemeni batch, very little of its impact is lost when combined with the other beans in this blend. Overall, a very satisfying outcome...

    Took to the very edge of the commencement of 2nd-Crack, just as voluminous clouds of blue smoke started to exhaust from the Corretto, and then immediately dumped and cooled. Wonderful aroma coming from the cooler during this stage of the roast.

    Also roasted an Ethiopian blend a little while back and have included the blend details and profile chart for these too. Produced a wonderfully sweet coffee with touches of stone fruit, mild acidity, loads of mouthfeel and a very extended dark cocoa finish. Terrific beans, these...

    Blend Details and some Post-Roast photos included below...

    Mal.

    Yemeni Blend Details:
    Yemen Ismaili... 400g
    Indonesia Sulawesi Blue... 200g
    India El. Hills 'AA'... 150g
    Roasted Weight... 635g
    Moisture Loss... 15.33%

    20190810-YemenIsmaili_Indo.SulawesiBlue_IndiaEl.Hills'AA'.jpg YemenIsmaili_Indo.SulawesiBlue_IndiaEl.Hills'AA'_No-Flash.jpg YemenIsmaili_Indo.SulawesiBlue_IndiaEl.Hills'AA'_W-Flash.jpg

    Ethiopia Blend Details:
    Eth. Gambella Naturals... 400g
    Indonesia Sulawesi Blue... 200g
    India El. Hills 'AA'... 150g
    Roasted Weight... 628g
    Moisture Loss... 16.26%

    20190722-Eth.GambellaNtrls_IndiaEl.Hills'AA'_Indo.SulawesiBlue.jpg Eth.GambellaNtrls_IndiaEl.Hills'AA'_Indo.SulawesiBlue_No-Flash.jpg

  46. #2346
    Life-long Learner DesigningByCoffee's Avatar
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    Yesterday's roasting conditions

    IMG_2290.jpg
    Andy, Dimal, flynnaus and 7 others like this.

  47. #2347
    CoffeeSnobs Owner Andy's Avatar
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    You need to adjust for that!

  48. #2348
    Senior Member Lukemc's Avatar
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    Quote Originally Posted by DesigningByCoffee View Post
    Yesterday's roasting conditions

    IMG_2290.jpg


    I feel you! The view from my roastery window yesterday morning

  49. #2349
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Andy View Post
    You need to adjust for that!
    Yes indeed …

  50. #2350
    Super Moderator Javaphile's Avatar
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    Behmor Coffee Roaster
    Nice light frost y'all got going there!


    Java "" phile
    Toys! I must have new toys!!!



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