Getting Christmas roasting done.
At midday here in Melbourne, 36° outside, a cool 21° in the kitchen where I've roasted (air conditioner not needed yet).
200 grams of Ethiopia Bensa Sagara and 400 grams of Rwanda Nyungewe A blended. The 600 grams yielded 506 grams, a little darker than they appear here.
They'll be ready next week, but in the meantime we have 400 grams of blended yirgacheffe and Brazil bourbon yellow to keep us going.
Sad to see green turn to brown turn to dust...and to live with water restrictions.
We went through it in Melbourne over 10 years ago. No grass anywhere.
Conversely, we drove around most of Europe and the UK in May/June this year, and lush green grass everywhere.
400g of Honduras El Guisayote to start the new year.
I pulled it before 2nd crack and ended up with 335g net.
Be interested to see what you think of these beans as ordered the same bean but not roasted them yet. What do you roast on? If Behmor what profile did you use?
Tried the Brazil first........ ....... was a little dark for my liking XD. Probably cos it got away from me really quickly after FC somehow, ended up a much darker roast than anticipated. So the whole time extracting it I was trying to nullify any harshness or burnt flavours, going for a much faster pour and ALSO cutting the ratio to about 1:1.5 to avoid overextracting. Ended up still enjoying the result sometimes, some nice chocolatey flavours coming through. But have always had trouble roasting this Brazil bean.
Next up... Colombian honeybunny! Turned out quite delicious!! It took a little tinkering, and this is one of those cases where a semi-lighter roast doesn't always like a slower pour, depends on the bean. So I found it was a little harsh with a slow pour, so I opened it up a bit, went coarser and tried hitting 1:2 around the 25 second mark or so. Really really nice, sweet raspberries, and just creamy creamy creamy. Unfortunately didn't have much of this batch so ran out when it was starting to get real good!
Today I've just tried the Ethiopian.... boy oh boy... even opening the bag was an absolute delight... Florals and berry aromas abound!
The extraction through the naked was one of the best I'd ever seen... and it tasted delightful! It still surprised me though, I expected to be smacked in the face with flavour but it was actually alot more held back!
Very subtle and not overpowering, light smooth body, clean, floral, blueberries, little spicy kick... was a real treat.
This was only the first shot of this bean (a random guess on the grinder, and got 22g in, y42.4g in 36s), so I might try another at this setting but let it run a liiittle bit longer, then after open it up a bit more. Even as uneven as the roast looks which I always tend to find with naturals, it was yum!
That shot looks absolutely delightful Simon...
Looks as good as it tastes.
Roasted a batch of a Peru Chirinos microlot yesterday. It seemed to go ok and I’m hoping it’ll work for soft brew.
Roasted 600g of Ethiopian Limmu a few days ago, took the roast to 14C past the start of first crack.
I did a ristretto shot today, it oozed into the cup with a thick rich chocolate appearance, tasting this shot was amazing with a rich cocoa/choc taste explosion with a super viscous body I could almost chew!
This is the first time I had roasted Limmu for espresso and was blown away with the result.
...I have a commercial customer that swears by that Limmu as a major component in a blend. It's a lovely, versatile coffee.
Did a roast to use up some older stuff, the Sidamo again, and 2 batches of Colombian Supremo Popayan.
Was halfway through the Sidamo roast, and the Behmor shut off!!! Had no idea what was going on, and realised it had too much going along the series, and it just cut out. Usually I use an extension cord to a whole separate wall plug for the Behmor but this time I thought "ah nah I'll just plug it in the same line that the fan and laptop are plugged into." BAD idea, and was obviously too much for it. Learned my lesson!
It'd reached about 170° before shutoff, so had to bring it riiiight back to a lower temp before I could start another roast. Wasn't sure what to do, so just looked left, looked right.... and pretended like this all never happened XD.
Just started the roast again and hoped for the best. End result looked okay but not great... much more uneven than it usually would be, some beans were so dark I had to chuck them along with some others, but will see how it turns out! Not expecting much!
Should be just like a double-roasted duck... right? Right?? Unless I've stumbled onto a revolutionary new technique
The Colombians went well. First batch for espresso, second for filter. First batch strangely alot more weight loss than expected (17.43%).. but still looked fine.
(Pics only of Colombians XD, and ignore that first graph of the Sidamo!)
SimonsK8r, that seems strange.
Are you saying your fuse box circuit breaker was triggered.? If so, the load from those 3 would be 6.6 Amps for the Behmor, say 0.2 for the laptop, same for the fan. So about 7 amps. Well under the very least 10 amps needed to trigger your fuse box circuit breaker.
Or did the Behmor itself shut off while the circuit stayed live? Equally strange but I'd doubt if the other 2 small loads would have been the cause.
I went along and checked each plug and the little safety button thingo had popped out on one of them down the line (not even on the main switchboard), so had to push it in to get it all working again. And it all worked again after I did that.
Yeah it didn't seem as though it would be too much, especially as the fan wasn't on at the time (still switched on at wall), and laptop was plugged in and in charge mode. But it is quite an old house, so who knows how old these outlets are! I don't know enough about electrical stuff to know what happened, but I will still probably plug the Behmor in on it's own outlet in the future (like I usually do anyway ugh...).
Power-board sounds like it might be dodgy; time for a new one perhaps?
Great looking roast! I’ve recently installed a couple of heatsnobs on my behmor and am finding my way around Roast Monitor and RML. I notice your profiles that you post record details of the FC time and temperature etc in text next to the graph. I don’t see that in most other profile shots posted on the forum. Any tips on how you set Roast Monitor up to do that? I like the idea of having those stats there for quick reference when looking at a previous roast profile.
Ah yes, this isn't actually within Roast Monitor itself, what I do is:
-During the roast I have a clipboard with paper next to me, and as they happen I'll quickly scrawl down those temps and times. I've found this much easier than typing them in on the Roast Monitor as I go, as I want to be focused on the roast and any heat changes that need happening. I found when I tried typing as I did all that it was tricky (especially as my 'S' key doesn't work!). And sometimes numbers (when it records automatic temp drops) would overlap the text I write and it would be hard to read.
-After the roast, I save the JPG, go to the file, right-click and go 'Edit'. It'll open in Paint or Photo Editor or something, and I make a text box in that and write down all the handy info as a good reference
But yeah otherwise, scrawl down quickly on paper as you go, and just input it all later at a more relaxed time. And also gives the roaster a chance to cool down for your next roast. Still trying to figure out what's optimal for rest time between roasts for the Behmor though hehe.
Wasn't great initially at much slower longer pours, tasted just really woody, almost grassy but just off. Weiirrrrd flavours, but gradually going coarser it's actually not half bad.
The Colombian just too dark, ugh.. doesn't look like it's too dark but weight loss shows otherwise (and taste of course). Think it stalled a bit post FC and I left it too long there. Ah well.
A pity re: the Colombian bean but at least the compensation of the Sidamo means it's not a complete loss...
I just roasted the last 400g I had of Honduras El Guisayote. Keeping in mind it is the only origin I have roasted, I must say this is a fairly simple bean to roast. Each of the batches I have done went to about 15 minutes in the Corretto and have produced delicious espresso. I just started brewing some V60 filter as well. These roasts are 'okay' as filter but the roasts I have done are definitely best as espresso.
It is time...... with bated breath...... infernos of heat... drums a'rollin...... crackles and snaps searing through the air like two knights fighting with valour for the integrity of the kingdom.... sweet aromas enlivening the atmosphere..... colours deepening like the rich sunset's dawning presence....
ROAST DAY!!! (yesterday however..)
Roasted up my new Cuban Serrano (washed) green beans I got recently... very exciting! Did 2 batches. Had no idea how to approach them, so just did 350grams, 400, P5 (100%) manual. P2 (25%) C D at FC, P3 (50%) at RFC.
Planned on stopping the roast about 3° or 30s after end of FC. First batch went okay, sorrrrt of stalled a little around the end, but wasn't too bad. The end result looks incredible, but strangely was a weight loss of 13.86%!! That's really light compared to when I've stopped other roasts... but colour looks great so will see.
Second batch I did exactly the same but planned to stop it a little later, getting it a little darker. Ended up stalling quite bad...! Had to up it to P4 (75%) then. It did still end up a tad darker, weight loss of 14.14%.
My graphs just never look pretty at all like some others' XD. But I guess I'm limited with probe placement, especially as the Behmor engages the fan at around that midpoint, hence the strange dip there.
Lesson/steps to take with this bean: maybe instead of 25% at FC then 50% at RFC, will just go straight to 50% at FC, and ride it out.
Also roasted up a sample of a mystery pack I ordered from this supplier, an Ethiopian Sidamo G2 (washed). Did pretty much the same setting, and this one stalled as well. Still looks good.
Using them for espresso. All of them smell AMAZING... cannot wait to try them... especially the Cuban as it's a new one for me. I'll give them a good 7 days rest I gueeeess... but will report back
Until next time! Ad astra per aspera!
Roasted the last full batch of the pea-berry I bought from Mountain Top Coffee last night. Looks like it’s come out ok. Might have had a bit too much development to suit filter brewing, but could be quite good for espresso. I’ll try it most ways, but could be a few good short and long blacks in it.
Wasn't sure how they'd turn out, especially as their weight loss was strangely quite lighter than my usual espresso roasts. But it didn't result in any sense of grassiness or sourness that I thought it would.
First up the Cubans, first setting I tried was pretty ballpark so just had to tweak only a little. Straight off the bat it was earthy, full of choc, rich, sweet, and a really nice sweet spicy herbal aftertaste!
Tried it finer and a slower pour, and it actually came out rather a bit TOO sweet and rich if that's possible.. Backed it off a little and it balanced out a bit.
As strange as it may be, I'm trying to find ways to mute the choc flavours a bit and bring out the more earthy, herbal flavours, as I'm interested in exploring that. Found that a coarser grind tends to do that but will have more of a play. And of course probably may come down moreso to the roast profile itself.
But truly a delicious bean, first time roasting Cubans so very very pleased with both batches! Even after finding out that the Serrano grading is apparently one of the lowest grades of it, I'm very pleased!
The sample Ethiopian bean I've been trying the last couple of days, and it's been delightful! First shot was a little slower (hit 1:2 in 36.4s), and flavourwise it was nice but a bit mellowed. Went coarser, had a nice body, jammy, apricot-like flavours, and juicy sweet aftertaste.
Went a little coarser and it completely opened up more! Alot more fragrant, floral, and had a delicate quality to it. Still nice sweetness, juiciness, and lingering aftertaste. (Dosing 23g in 46g out in 26s)
I'm finding that a nice way of dialling coffees in now. Some people suggest starting coarser and going finer and finer, but I'm liking starting finer and gradually opening it up more and more and seeing what happens. Easier to adjust coarser too.
Been awhile that I've been pleased with all roasts!
I've often wondered about the term "juiciness" and exactly how it pertains to coffee, surely all coffee by its very nature is juicy, seems a strange descriptor to me.
"Definition of juicy. 1 : having much juice : succulent."
"I think of juicy as a "wet" sensation, so I would agree that astringency is likely the opposing characteristic. Juicy necessitates, to me, other fruity attributes as well (I wouldn't consider an overly earthy or chocolaty coffee juicy by nature), so acidity plays a big part too. The overall sensation is a light-medium body, everywhere-at-once mouthfeel, with a clean profile, and only a lingering aftertaste, as if it washed itself away."
"Up to a medium weight and "splashy." *Finds all corners of the palate. Has a crisp, fruit edge that invites a chew."
Hard for me to explain but these come close. Mouthfeel like biting into a juicy plum or orange. "Invites a chew" is just gold haha and is the most accurate!
Roasted up a batch today...
Mostly roasted this batch up to suit Cold Brew but the last batch I did, made a very nice espresso too.
The Profile image looks a bit daggy but that's down to me not attaching the Optical/USB cable properly - It was nearly falling out of the meter's socket.
Anyway, took this batch to the very cusp of 2nd-Crack where a couple of lazy snaps could be heard when I dumped the batch into the cooler. Have upped the Robusta portion to about twice what I normally use; definitely gives the Cold Brew a nice edge. The Robusta was roasted separately about 2-weeks ago, well into Rolling 2nd-Crack and then mixed in with the Arabica beans prior to bagging.
Roast Profile with some post roast photos attached below.
India El. Hills Peaberry - 250g
Guatemala Jacaltenango SHB - 200g
Ethiopia Ghimbi - 150g
India Madikeri Robusta - 150g
Roasted Weight - 642g
Weight Loss - 14.4%
Last edited by Dimal; 2nd March 2020 at 01:14 AM.
Also roasted today Mal, must've been the day for it!
Did 2x batches of Colombia El Mirador (washed), a new bean! Buggered up at the start though, the lid on the drum wasn't closed properly, so about 30 grams of beans spilled out over time until I finally noticed! Stopped the roast (wasn't too far in), topped it back up and just started again.
1st: 350g400P5manual. P3 C D at FC.
Aimed to stop 3° or 30s after end FC.
15.86%, CS8-9. Stopped 219° (30s after End FC)
2nd: 350g400P5manual. P3 C D at FC.
Aimed to stop 5° or 1m after end FC.
16.57%, CS9-10. Stopped 224.5° (5° after end FC).
Both sorrrrrt of stalled at end of FC, so may go to P3 at rolling FC next time.. hmmm......
Also roasted up another sample, this time Peru Organic G1 (washed).
305.6g400P5manual. P3 C D at FC.
Aimed to stop 3° or 30s after end FC.
15.58%, CS7-8. Stopped 226.5° (2.5° and 30s after end FC).
This turned out beautifully, no stalling at all!
Have to come back and let us know how they went in the cup Simon...
Still pretty warm up this way so Cold Brew is still a winner.
On the odd cooler day, the Flair is put into service so works out very nicely...
My latest batch in the Corretto is the Sumatran Mandheling from Bean Bay and it is amazing as espresso. This is a close as I have got so far home roasting to my 'grail' bench mark of espresso roasts which is Andy's Espresso WOW.
Pulled at 220C just into 2nd crack around 17mins in the Corretto. It's a delicious mix of cocoa, spice and dark chocolate to me.
Not a roaster as yet, but have been following this thread from time to time. I note Dimal and a few others include a robusta in some blends, and i presume separately roasted and post blended. My question relates to small batch sizes and in this instance an inclusion of 10% robusta( but having a look at some of the more technical blends this could be 5 % or 10 % of BEAN A,B or C.
I am in the process of working through what type of roaster would be best suited. I am mostly an espresso drinker. I 'think' i prefer separate roasting and then post blending ( but if it tastes good in the cup then i wont need to go this extent). I tend to like the taste of darker roasts- but not exclusively. Would the roast size of a 100gram Kaffelogic be feasible for robusta blends ( eg 45/45/10 - so 2 roasts at 100gr and a 50gm roast of robusta would last me two cycles.....Or would the soon to be available BehmorAB be a better allrounder? I appreciate the sharing of blends and roast profiles here and i know it would come in handy if I went the Behmor route. Any and all comments appreciated. Moderator if i have overstepped the mark in this thread please feel free to move to another. Cheers Darryl
Spent a couple of hours roasting at the shop this week. In that time I actually worked with three different coffees and three different roast profiles. Pictured here is the standard medium roast profile for our organic offering, but roasted using a micro-lot that was also sourced through Chirinos.
I usually prefer roasts taken to just before 2nd-Crack for most of my roast batches. Gives me flexibility on which brew method to use on any particular day. Don't usually exceed 15% of Robusta in most of the blends I use it in and most often it's between 10-12%.
Use a Breville 'Big Loaf' bread-maker as the basis for a Corretto roaster and unfortunately, batches below 350-400g don't roast all that well. Means that most of the roast batches are 600g and above. For the Robusta component of a blend, this is roasted at anything from a week to two weeks beforehand using a popcorn popper since the batch sizes are so small, and then blended with the Arabica beans on the day of that batch roast. It means that the Robusta makes its presence known right from the first cup instead of at the end of the last bag for just a few cups.
I reckon the KaffeLogic roaster would work extremely well with the bean weight numbers you have nominated, given the wide range of programmable roasting profile options that are possible. Also, given the ability of the KaffeLogic to be very repeatable, once you've found a preferred roast profile for a particular bean, you can just call up that profile and easily replicate the results in the cup. If you want to head into larger batch sizes, then the Behmor will certainly deliver on that score without an issue. Lots of very happy Behmor home roasters here...
Thanks Mal, i do like your idea of giving the robusta a head start by roasting ahead. Looking at Leroys work roast, reminded me i visited First Batch Coffee Roasters in Noosa awhile ago.
They do a fluid airbed roaster rather than a probat or similar and are extremely friendly and welcoming. Scroll down to see the airbed.
Last edited by Javaphile; 4 Weeks Ago at 03:10 PM. Reason: Commercial link removed
You will have to remove that commercial link mate, contravenes the Site Sales and Posting Policy...
Apologies for the error, thanks for fixing it
Huge, dare I say "juicy", and bold flavours right across the flavour spectrum.
Plenty of fruity sweetness, mainly citrusy but some really nice berry flavours towards a very clean finish.
Not a lot of chocolatiness as such but nevertheless, plenty of body to carry the flavours right across the palate. And of course, some Robusta bite to make things interesting...
......... first bean...... the Colombian........
..................... wow. This turned out absolutely stunning, and honestly I'm not joking when I say that this may be my absolute favourite bean. Big call! But I am blown away by it. First batch I much much preferred, really floral, berries, orange, sugary sweet, candy apple aftertaste... just wonderful. So rich, complex and multidimensional.
I tried it in milk and thought... even though this is delicious in milk, it feels like a waste, as you lose all the things which makes the bean great. Even served it to a friend as a double espresso and she said this may be the best coffee she's ever had which is so wonderful to hear.
The second batch (slightly darker) was delicious too, but it lost alot of good stuff. Still really beautiful and sweet, darker fruits maybe if that means anything, my best way of describing it, but much prefer the first.
It seemed the initial roasting stuff-up and the slight stalling at the end had zero negative effects on the taste. I guess the beans themselves aren't stalling but just whatever the temp probe was gathering at the time and place...
The ONLY thing for some reason, this is the messiest bean I have ever ground up haha. Soooo much static, and some previous Colombian beans have has the same issue. It must be a Colombian thing!
And the Peru bean was fantastic too! Sweet chocolate and caramel, great body, and if I dare say so quite juicy!
Batch 1: Congo Virunga Park 800 gm + India Monsooned Malabar 200 gms.
Batch 2: Indonesian West Java 800 gms + India Monsooned Malabar 200 gms.
Did this a week ago. Already tried the Congo + Malabar. Quite mild and smooth in either Moka Pot or in the Ponte Vecchio lever.
As I work my way through several different bags of Greens from BeanBay I roasted my first lot of Brazil Yellow Bourbon.
500g of greens in the Corretto over 20mins. Produced more chaff than other beans I have roasted so far.
Espresso was delicious! It didn't translate well as filter but that is not what I roasted it for so I stuck to espresso drinks and enjoyed every one of them.
Brazil pour.jpgBrazil Roast.jpg