What Coffee are you roasting this week

beanflying · October 2012

5 roasts this afternoon over a leisurely few hours with Jonty having a play with my roaster too. Rwandan COE 500g Filter Costa Rican La Pira Geisha 500g Filter Nicaraguan ?? 1kg Roasted by Jonty. Nice even looking roast for a first bash at a different roaster. 1kg of some other rubbishy COE that some here reckon is awesome :stir finished off with 750g of Mysore Nuggets (hoping Jonty won't get some for being home late :rofl: ) Also dropped of were 3 cleanskin Reds so a good day :thumb: Lots of choices coming up in the next week or so.

Kelsey · October 2012

Over the weekend I did a 400g/200g mix of Finca el Carmen and Ethiopian Yirg Gr 2. Roast took 19mins to get to the start of R2C when it was pulled. Very even, quite happy with the way this one looks. Ran out of beans today, so gave it a try. It needed the tightest grind available to me and a reasonably hard tamp for it to not be a gusher. Really good stuff. Strong flavour, hint of brightness that I don't mind and lingering full-bodied chocish vibe.

Koffee_Kosmo · October 2012

I am posting as I roast on the KKTO Today's roast is some beans from sponsor Mycuppa 600 gr of Brazil Monte Alegre Estate Premium

borat123 · October 2012

Another kilo of Brasil Daterra organic. This bean roasts so evenly... I might try it as a blend with some Yemen to add more body.

Lacehim · October 2012

I roasted 600gm of Kelsey's blend today. 400gm Finca el Carmen and 200gm Ethiopian Yirg Gr 2. Not the best roast I've done because I was wandering around the yard checking my new veggie patch and WFO (I know, naughty me), but fingers crossed that really was SC that I pulled them at around 19mins! :rofl: We shall see how they go. I didn't want to test out 3rd crack if it wasn't! :laugh:

UNM · October 2012

108 gram Monsoon Malabar 40 gram each of Costa Rica San Isidro, Yirgacheffe Special Prep, Nicaragua Finca San Ramon Maragogype Roasted quick to around 185, then ease off heat. Slow rise to 2c, but it still went off rapidly and dump 25 sec in just at rolling second. Looks uneven, unsurprisingly. Will taste how it went in two weeks

borat123 · October 2012

1kg locally sourced Harrar. Time for some sweetness.. Gave away half of the Brasil organic, so back roasting again already. At least its a little cooler outside in the evenings now.

Jonty · October 2012

Well it is a light drizzle outside and I have been doing a few chores (painting\washing). Anyway time to forward plan my roasts for next week as I get back to reality and work! Today's effort on the Behmor: 250g Guatemala - Cup of Excellence Lot 28 Capetillo y Anexos (rate it higher than Hons El Fino COE :stir) 250g Tanzania Uru Jonty

Brett H · October 2012

on 1347602447:

And you know what... I've never had it! Yep, that's right... never had it. Other than the Andy F's shop is there anywhere I can get this? Not too worried if I can't but if everyone is raving I too want to dance like it's 1999!

Last Saturday fortnight I roasted the Peruvian Ceja del Selva that Jonty very generously gifted me. I have enjoyed this bean in a range of styles from espresso through to French press and cappuccino. Thank you Jonty. What a joy this bean was to roast and the extractions from the espresso machine looked glorious... however:

on 1347623668:

Brett, don't stress you are not missing out on anything extraordinary. I can think of many other coffees that would be on my bucket list. Perhaps with this bean, it could be a case of urban legends growing legs. Most of the southern Americicans are very easy to roast and at the same time produce unbelievably consistent roast depth and color. For this very reason they are well regarded by those new to roasting and perhaps this helps fan the fire of intense affection, albeit infatuation. In general terms, Peru beans are quite mild and somewhat one dimensional in character being primarily used as blenders given the relatively high ratio of Organic - they provide an economic filler for certified coffees. Yes, they develop plenty of choc and reasonable body which for most people will completely satisfy their personal requirements.

I am thankful to Jonty that I was able to experience first hand this bean and moreover experience and understand everything that Jeff has so beautifully articulated above. Thanks guys... The journey continues.

Kelsey · October 2012

on 1349510223:

I roasted 600gm of Kelsey's blend today. 400gm Finca el Carmen and 200gm Ethiopian Yirg Gr 2. Not the best roast I've done because I was wandering around the yard checking my new veggie patch and WFO (I know, naughty me), but fingers crossed that really was SC that I pulled them at around 19mins! :rofl: We shall see how they go. I didn't want to test out 3rd crack if it wasn't! :laugh:

19 mins has been about right lately. Tonight did back to back of the above blend and a 300g Columbian Baucho, 220g Kuda Mas, 80g MM blend. Both were pulled right as they hit R2C. In tonight's chilly weather, the first took nearly 21mins, the second 19. Both looked nicely even and smelled amazing. Which is a good thing, as I'll need to start in on them tomorrow!

GaryatGala · October 2012

KKTO. 700gm Peru Des Selvas. First crack 12.50 min. Pulled at 17.10. C9. Just before second crack. 700gm Ethiopian Ghimbi. First crack 12.35min. Pulled at 17.05 C8-9 before second crack. 700gm Mexico El Typica. First crack 13.15 min. Pulled 18.45 C10 Into second crack. 700gm Indian Elephant Hills. First crack 12.30 min. Pulled 17.30. C9 Before first crack. Post blended. Ordered beans from Bean Green and is en route. Monte Alegre Estate - Natural, Costa Rica La Lapa , Ethiopian Sidamo Haile Selassie - Gr 3 Naturals and Indonesian Sumatran Mandheling ' Kuda Mas.

Koffee_Kosmo · October 2012

In the KKTO a large roast as I am drinking it to fast A blend just mixed together with bits of left over beans 400 gr of Brazil Monte Alegre Estate Premium

mycuppa · October 2012

on 1350106642:

In the KKTO a large roast as I am drinking it to fast A blend just mixed together with bits of left over beans 400 gr of Brazil Monte Alegre Estate Premium

Koffee_Kosmo · October 2012

on 1350110031:

KK - the Monte Alegre is still called Natural, but noted with the text "Raised Bed" - it has to do with the drying method. here is a pic of the actual MENRB on the special raised beds.......

Thank you for the follow up information KK

RichardM · October 2012

Just roasted up half a kilo of Honduras COE...which was a happy time after some emergency repairs to the Behmor.

beanflying · October 2012

Roasting. Going to pull out my magic dartboard for one of them, anything at or under 1kg has to go most likely for Espresso. For the others 500g of La Perla Geisha and I think 500g of Basmati Rice for filter. :coffee2:

askthecoffeeguy · October 2012

Desperate for fresh coffee after my return from Bali I turned to the popper today and roasted some India bold Mysore nuggets (true story) and some Nicaragua San Juan Rio Coco Roasted the nuggets to a lighter style suitable for filter, and the Rio Coco closer to espresso roast - and cooled them both down with the cooling cycle from a hair dryer Drank the Mysore coffee pretty much straight away as a pour over, and it smelt and tasted great with savoury / spicy notes on a buttery palate And I'm sitting on the Rio Coco until I get my Rancilio Epoca espresso machine back - hopefully tomorrow - from having custom build stainless sides made for the machine, to replace the crapy plastic original ones that keep falling apart !

LaSanMarcoMelb · October 2012

Hi All Long time lurker, first time poster. Just roasted a Kenyan Murangan AA+ to 1st snaps of 2nd crack in the Behmor. Good looking beans. Also an El Salvador La Guachoca roasted around the same. Looking forward to trying both!! Currently on some Yirg and Colombian Volcans....... I'm fairly new to the roasting caper (15 roasts)..... I am so hooked it's not funny. Have just started thinking about a Lever for home thanks to a lot of what I've read on here.... you guys are gonna cost me!! Tim

FreshCoffee2 · October 2012

Welcome to Crema. You have some nice coffees there, all quite different to eachother so a great source of appreciation of all things coffee. Why dont you also try some blending with them? Re your comment re wanting to get into a lever machine. No need to answer but....Why? Lever machines are the fad of the moment in some of the forums. Suggest you think about what you are looking for in a coffee machine. There are lots of reasons people participate in the forums, and you should take note that they have a tendency to wind people up and then move on to the next "thing" of the moment. Not that lever machines havent been around for a long time, but they are just another type of coffee machine and are very common in the southern parts of italy so they never went out of production in a commercial sense. They are however currently in vogue in forums amongst home users. Juts dont forget however...they are just another type of coffee machine...nothing more, and nothing less, and the things people say about coffee machines in forums can be very seductive, and some people are really interested to experience the differences between some coffee machine types. others arent.....and just want a good cup of milk coffee. In which case, to go from a good pump driven coffee machine, to a good lever coffee machine, may not deliver the reality of the seductive picture that has been painted in the forums, especially if there is a vast cost differential in the change over. If you already have a good coffee machine, think about it. What is it that you expect, from changing over to a lever? Do you drink black or milk, are you a coffee "head", or someone that just likes a nice cuppa, and.....can you taste the difference or do you care? Just another perspective to help you along

Attilio very first Crema sie sponsor

LaSanMarcoMelb · October 2012

Thanks for the welcome Attilio I absolutely understand where you are coming from. I recently upgraded to HX E61 setup however I use a LSM Leva at work (if only we sold a single group) and there is something about the coffee from it. I also love the silence that comes with no pump, especially for that before work coffee that doesn't wake the kids. I just reckon they are a piece of art!! Don't get me wrong, the coffee I'm making at home with my current setup are some of the nicest I've tasted (both wife and I are hooked on the Yirg). Grand dreams of finding an old Leva and restoring......after building a wood fired oven....... and a deck.....and etc. etc.

Jonty · October 2012

Tonight, 1. 225g of Peru CDS 2. The Kelsey blend (almost!), with 150g El Salvador Finca El Carmen and 75g of Ethiopian Sidamo Haile Selassie - Gr 3 Naturals

beanflying · October 2012

on 1350294929:

Thanks for the welcome Attilio ...... Grand dreams of finding an old Leva and restoring......after building a wood fired oven....... and a deck.....and etc. etc.

We won't assist in your corruption MUCH only have 4 commercial levers in my collection :laugh: welcome too

Finished up roasting some more Mysore Nuggets for Espresso and some of WoTB's Basmati bagged beans for Siphon.

GaryatGala · October 2012

Everytime i read about someone roasting their Sore Nuggets, i have to chuckle quietly... :laugh: Can always count on my colleagues turning their heads when i mention Mysore Nuggets are in the blend mix. Then i say ahh, you guys are paying attention...

Koffee_Kosmo · October 2012

Just finished a 900gr roast on the KKTO A blend of 600 gr of Colombian Andes Santa Rita 300 gr of Ethiopian Gambala Naturals KK

beanflying · October 2012

884g of Monsooned Malabar 1000g of Honduran La Central SHG (Strictly High Grown) The bit of extra green left over is going to be roasted and added to a little of this weeks MM and maybe some PNG Peaberry to clear up a few bag ends.

beanflying · October 2012

Dropped a kg of Jiwaka Peaberry to see how many get caught in the holes of the roaster drum and to use as a prop for a talk about coffee ??? Answer not to many :thumb:

GaryatGala · October 2012

After a long trip around this fine brown land of ours, the beans from Bean Green finally arrived, and I promptly roasted 700gm each of the Brazil Monte Allegre, Costa Rica La Pala, Sumatran Mandelhing Kuda Mas and the Ethiopian Sidamo Haile Selassie Naturals, to full city + for the restaurant and own consumption. Roasted in the mighty KKTO, all done in 2 hours easy. After a few days rest, i'm looking forward to trying it out. :thumb:

Lacehim · October 2012

Well today I roasted 1.2Kg of Jeff's Harrar Longberry, 500gms is a leaving pressie for my wife's friend. Also roasted 600gm of that last of my Laos Dong Hua Sao (remember that one RM?). So that leaves me with 1Kg of beans to play with the new machine. That should last me a week eh? Both roasted into 2nd crack, and in 600gm lots, that's 3 back to back roasts. The KKTO never skipped a beat, and all 600gm roast hit 2C in under 20mins. Sweet.

Koffee_Kosmo · October 2012

Did a big roast yesterday on the KKTO Testing new batch of green beans from or soon to be added to the KKTO shop Attachment not found.

ericshum · October 2012

Very excited about our new found blend: - Guatemala, PNG and the Peru - Cikay and I tasted it over the weekend and thought it was decent. - Waiting for the Peru to arrive (ordered from CS) and we'll roast another batch. We're hoping to reproduce a similar tasting result. Would anyone from Melbourne like to taste and provide some feedback?

frame

Howdy, Stranger!

Howdy, Stranger!

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social

frame

Howdy, Stranger!

Howdy, Stranger!

Quick Links

Categories

In this Discussion

What Coffee are you roasting this week

Comments

foot

Policies

Social