What Coffee are you roasting this week

texx

today , all chucked in together . ceja de selva ..................120gr costa rica las pavas............100 gr ugandan masaba AA...........160 gr Indonesian Sumatran Gayo.120 gr. held it after first crack between 205 and 216 for about 5 minutes whipped it out before second crack at 218c find out what its like in a few days i suppose . johno

Gra

Yesterday 600g Peru Cjay De_Selva Estate pulled at the end of first crack C8 Love this bean.. 600g PNG Wahgi AA C8 also pulled at the end of first crack .. First crack at !0:00min then removed the TO after the end of rolling F/C and finished off roast with bean mass heat total roast time 15:00min. Gra..

mycuppa

Standout from the last few days would be a very interesting Costa Rica Terazzu - melon, stone fruit, apple and surprise, surprise ginger. makes for an interesting blend with some wild dry processed Ethiopian. berry and ginger - tart and sour - messing with my mind

Rider

300g Ethiopian Kuza 300g Tanzanian Rononi 450g Brazil Pulped Natural 450g Peru Ceja de Selva Estate

UNM

Sunday: 150g Java Ijen sundried 150g monsoon malabar Tonight/tomorrow depending on time 160g malawi nyika (destined for cold process) 150g yirgacheffe special prep (for next weeks ristrettos

RichardM

Not roasted by me, but this week I'm drinking: 250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites. 250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean. Both these were roasted by Jeff (mycuppa).

mycuppa

RichardM wrote:

Not roasted by me, but this week I'm drinking: 250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites. 250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean. Both these were roasted by Jeff (mycuppa).

Thanks Richard. The Tiger is an intense bean - I've collected a long list of people who won't drink anything else as they are the sort of folk who are looking for a Mike Tyson type hit. When stocks of this are low, it's surprising how a Tiger fan will sit on the fence and wait for it to become available again. My personal opinion, Tiger is a great blending bean as it plays well with others - think inky strong infusion. There is a very well known (famous) Italian brand that uses the trusty Tiger in it's quality blend..........yes, we are talking about Illy. Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

RichardM

mycuppa wrote:

Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Not yet. Looking at my supply, I'll be opening that bag most likely on saturday/sunday. Will be sure to let you know how it goes.

Lacehim

Roasted the last of my Mexico Yeni Navan Typica with the last of my Brazil Sundried Naturals today. A 5/1 mix, totaling just over 600gm. Gave the KKTO a good preheat 10mins+ and they roasted really nice pulled on the first snaps of SC at 18mins. Pretty amazing considering I was roasting outside and it was a nippy 15 degrees. Well nippy for SE QLD. 🙂 Down to 3-4kg of beans... must order more next week. Any suggestions?

RichardM

mycuppa wrote:

Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe. It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount. The missus really enjoyed her morning cup today too 🙂 On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit. Also roasted 300g Monsoon Malabar.

mycuppa

RichardM wrote:

Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe. It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount. The missus really enjoyed her morning cup today too 🙂 On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit. Also roasted 300g Monsoon Malabar.

Yes RM - Yirgy, as with most of the fruity Ethiopians have a significantly different bean structure and thus will require quite dramatic adjustment of the grinder. I usually end up with having to use a significantly finer grind. Once dialled in though, it will perform very well as you note. Yirgy has a more vibrant acidity than other Ethiopians (partially due to the washed process and the way the coffee is graded at origin) making for a very clean cup. It's bright and refreshing. It is milder than other Ethiopians, but what it lacks in punch it makes up for in smooth, refined and very classy lingering finish. I'm surprised you are picking up dark cocoa (which generally come associated with a slight bittersweet taint) - I tend to get stone fruit (melon), honey and lemon through milk. Personally, I like to extract the Yirgy at a lower temp, say 91 to 92. Higher temps tend to affect some notes. I'd probably recommend Yirgy is best used straight without milk - such is it's superb sup profile. Back on topic - FAIRTRADE ORGANIC DOMINICAN REPUBLIC BARAHONA from the well respected FEDECARES COOP (now, that's a bean with tons of cocoa!)

Gra

Yesterday I roasted 300g Yemen Sanani Mocca to the end of first crack not a even roast but this is the first time I have roasted under 500g in the TO. The first 600g that I roasted to just before second crack I open on day 4 to start trying must say I did not enjoy it at all hope this lot's better.. Cheers Gra..

RichardM

Today I did a 300g green blend. 80g Bolivia 60g Nicaragua La Gloria Las Brisas 80g Rwanda Gisenyi 80g Java Ijen Sundried Should be a great blend 🙂

Koffee_Kosmo

Today on the KKTO I have roasted the last of my Kuza 750 grams of Ethiopian Kuza Normally I roast this bean well past second crack But this lot was pulled short at barely at second crack See how this goes down after a few days degassing KK

SniffCoffee

Today I roasted 250grams of Monsoon Malabar, followed by 250grams of Yemen Talk about a difference in bean size? From boulders to pebbles! The Yemen I'll try in a week, and by the time I've finished that the MM will have been in the bag for two weeks, which, from my reading here, seems to be a good amount of time to let it rest before drinking. Sniff

Koffee_Kosmo

Today on the KKTO I roasted 2 kg of beans These are beans sourced from the Koffee Kosmo shop and intended for use this Saturday on the Bezzera Strega HX Lever try out day at Barazi Bezzera http://www.bestcafes.com.au/forum/index.php?topic=1645.0 1 kg of COLUMBIAN SUPREMO "BACHUE" 1 kg of NICARAGUAN SHG EP "Pola" GREEN These were roasted as 600 gr Light Roast of Colombian 600 gr Medium Roast of Nicaraguan 800 gr as a mixture of the 2 at past second crack and bordering on a dark roast KK

borat123

The Flores Gunung Inerie is almost gone, so out to shed again in 12degs wintery weather. 1kg of Nicaragua La Gloria Las Brisas. Think this one may be quite chocolatey. Can already smell the aroma in the bag right after cooling. The new vac / exhaust fan cooler worked a treat.

Dry_bean

Allowed my supply of brown to dwindle to zero, used the last this morning :-[ so out to the shed and roasted 750 grams of 50/50 Monsoon Malabar and Columbian Supremo. No option other than to start drinking it immediately with a degas period of about 6 hours, will be an interesting exercise. :-\

shape_shifter

Hopefully this will make sense, I thought people might be interested in the consecutive roasts I did tonight. F is the fan and H is the heat. Ghimbi 1 2 mins F H 22 degrees 34 degrees - start temps of temp probe in chamber 0-8 7 4.5 176 182 8-10 7.5 4.5 188 193 1C 9.3 190 10-12 190 193 12-15 8 4.5 199 1C 12.3 193 203 did hear a single crack at 12, rolling 1C maybe 15-18.2 8 4 212 2C 17.4 15-16.3 212 2C 16 Cool down still in chamber 19.2 0 10 58 17.3 58 20.2 0 10 40 18.3 40 21.2 0 10 36 19.3 37 green 80.04 g green 80.05 g brown 66.93 g brown 67.25 g 1st roast lost 16.38% 2nd roast lost 15.99%

Gra

Thursday I roasted My Sore Nuggets extra bold 600g taken to first snap off second crack. PNG Wahgi AA 600g pulled this at the end of first crack both clean even roasts. Gra..

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