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What's in Your Roaster This Week?
milknmycoffee
John - aargghhgh you are tempting me with another fabled coffee that I have heard so much about and yet never tasted....Ethiopia Organic Idido Misty Valley!!!

The Bonko will slide down a notch after I taste the Misty???? Wow that must be some amazing coffee!!! What roast level would you recommend for it - should I be lucky enough to find any? I normally roast at city - city +....

On a similar note...I just ordered some of SM's new Ethiopia Organic Shakiso Sidamo "Maduro"...has anyone had this coffee before? I ordered it simply because of the cupping notes...and the suggestion that it might appeal to fans of the Ethiopia Organic Idido Misty Valley (yes...I am a sucker LOL).
 
gene
Sitting here waiting for the rain to stop so I can go outside to roast(50 degrees). Want to share with my sis's this weekend in South Carolina.

Want to start with Milknmycoffee's Sulawesi Tana Toraja Ke'pe. She roasts this at FC and gets a peppery undertone. Unpleasant? What are you tasting when you taste pepper? Don't want to take this one deep.
Anyone have any experience please chime in.

Then I want to try Guatamala Antigua. Try to keep at C or C+?

Finally, hope I have time for Coasta Rica Don Mayo Ponderosa Bourbon at the end of the day.
Have to thank that sharpeyed Milknmycoffee for pointing out Don Mayo Farm is one of the three ingredients in Tom's Petite Bean Experiment coffee. I love the blend. Excited to roast one of the ingredients.

Thanks for input.
gene
 
seedlings
I'd recommend you take the Antigua to Full City+, just a few snaps into 2nd crack to get the sweet chocolate... mmm. Been a while since I had antigua.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
gene
Seedlings, I'm glad you chimed in.

Antigua has me concerned as Milknmycoffee's roasting notes say "This is far more delicate"(compared to roasting Los Luchadores and Maragogipe)

Hate to roast something and get the profile way off like I was tempted to do. Weather has gotten me bumfuzzled today.
Turns out too cold(45) and wet today. Channel 5 says high of 51 tomorrow. Absolutely have to roast outside in order to hear cracks.
Getting antsy.
Many Thanks!
 
milknmycoffee
Gene - I roast most of my Antigua's to City....but then that maybe why they end up tasting 'delicate'. I would be curious to see what you get at a FC+ roast :)

As far as pepper in the Sulawesi, it is not unpleasant nor super strong..more of a background note. The closest thing I can compare it to is the slight pepper tone in Starbucks espresso blend. Having said that, the Sulawesi does not in any other way resemble Starbuck's espresso blend. Roasted Full city it has a hint of caramel burnt sugar, barley-malt and a Sumatra like smokiness.

I think the pepper note is just a normal part of the flavor profile - especially at darker roasts. Tom even references it in his cupping notes. Here is the link for the archived review (second coffee down):

http://www.sweetm...y=Sulawesi

I got rid of it by only roasting to City but than the coffee tasted bland. So I have no advice to give you other than to follow Tom's suggestions and roast this FC to FC+. You may LOVE the pepper notes...please don't be put off by my aversion to them. This is for me-pepper notes aside- a nice coffee.

Hope the rain stops so you can get back to roasting!

Edited for working link
Edited by John Despres on 03/15/2010 9:53 PM
 
smatty1
Sulawesi Wet Process Toarco Flatbean:
Bright green shiny beans! Almost flourescent green during the drying/warming stage. Smells great off the roast. Cant wait to try this one:)
 
milknmycoffee
Smatty - tell me more roasting details about the Sulawesi Wet Process Toarco Flatbean. I am going to roast this one in the next few days. I would also look forward to your tasting notes too!!!
 
smatty1

Quote

milknmycoffee wrote:
Smatty - tell me more roasting details about the Sulawesi Wet Process Toarco Flatbean. I am going to roast this one in the next few days. I would also look forward to your tasting notes too!!!


I roasted using the following profile:
300 for 5 min
476 til C1
444 til end
2 min drum cool>>manual cool

C1 was @ 16.5
End of roast @ 13.1
(Counting down from timer on gene cafe starting @ 30 min mark)

I'll post the tasting notes...1st sampling monday morning:)
 
dja
nothing its snowing to much, and all I have left from the last roast is enough for about 1/2 a pot the way I make coffee, people irs not going to be a fun morning around my campfire in the morningShock
I pour Iron and roast Coffee BeansThumbsUp
If life seems normal your not going fast enough Mario Andrette
 
milknmycoffee
smatty1-thanks for the roasting notes. They inspired me to roast a little longer in the 420-428 range than I normally do for a City +.

I roasted the Sulawesi Wet Process Toarco Flatbean to City + almost to FC because I wanted to see if this would have good taste at a lighter roast..or taste baked like most Sulawesi's at this range. I delayed the first crack slightly by 20-30 seconds. Here is my roasting profile.

min/sec temp (F)
00:00:00 73
00:30:00 175
01:00:00 240 30 SEC REST
01:30:00 170
02:00:00 240
02:30:00 275
03:00:00 307
03:30:00 330 40 SEC REST
04:10:00 205
04:30:00 255
05:00:00 305
05:30:00 347
06:00:00 350
06:30:00 370
07:00:00 385
07:15:00 400
07:30:00 420
07:37:00 420 1ST CRACK
07:45:00 418
08:00:00 425
08:09:00 430 2 SEC REST- KEEP TEMP NO HIGHER 430
08:11:00 420
08:15:00 415
08:30:00 420
08:35:00 425
08:45:00 425
08:46:00 425 3 SEC REST - TO GET BELOW 425
08:49:00 418
09:00:00 415
09:10:00 418
09:11:00 418
09:12:00 412
09:15:00 410 1 SEC TO GET BELOW 410 RANGE
09:16:00 410
09:17:00 408
09:20:00 405
END 09:30:00 408 A FEW SNAPS AS LOAD DUMPED

Thanks again for sharing your roasting notes...they really helped inspire me on how to tackle this bean...especially since I have only roasted one Sulawesi before (and not liked it).

This one rested for 24 hrs...but I am being good and trying to post tasting notes in the appropriate thread ;)
 
milknmycoffee
Playing catch up on my roasting posts...all coffees from Sweet Maria's unless otherwise noted.

Rwanda Bufcafe Nyarusiza-Kigali Region-Epiphanie Mukashyaka Mill - from Gene. Wow Sumatra like smoke, meyer lemon, vanilla tea & green apple skin aftertaste. My sister & I LOVED this. Roasted for 9:20 min, hit first crack at 7:03 min. Thank you Gene....I have never had coffee from Rawanda before...what a treat!
Kenya Nyeri AA Gichatha-ini-spicy dark cherries, vanilla-oolong tea & wine. A hint of smoke. Yummy. Roasted 9:10 min, first crack at 7:15 min.
Ethiopia Organic Shakiso Sidamo "Maduro"-wine soaked blackberries & plums, earl grey tea & hint of citrus aftertaste. Fantastic. Roasted 9:30 min, first crack at 6:56 min.
Honduras Organic -Michelle Guevara Microlot-Golden raisin, honey & cereal-excellent. Roasted 9:10 min, first crack at 7:09.
Costa Rica El Indio Tarrazu-Coffee Bean Corral. Bourbon bean like smokiness with subtle candied Meyer lemon...very bold and deep bodied. Not your typical Costa Rica..yum. Roasted 9:15 min, first crack at 7:04 min.
Puerto Rico Yauco Selecto - AA-Coffee Bean Corral. Very mild & smooth. Slightly sweet & nutty like a Waialua -Hawaiian but with some smokiness. Very nice. Roasted 9:20 min, first crack at 7:06 in.
 
smatty1

Quote

milknmycoffee wrote:
smatty1-thanks for the roasting notes. They inspired me to roast a little longer in the 420-428 range than I normally do for a City +.

I roasted the Sulawesi Wet Process Toarco Flatbean to City + almost to FC because I wanted to see if this would have good taste at a lighter roast..or taste baked like most Sulawesi's at this range. I delayed the first crack slightly by 20-30 seconds. Here is my roasting profile.

min/sec temp (F)
00:00:00 73
00:30:00 175
01:00:00 240 30 SEC REST
01:30:00 170
02:00:00 240
02:30:00 275
03:00:00 307
03:30:00 330 40 SEC REST
04:10:00 205
04:30:00 255
05:00:00 305
05:30:00 347
06:00:00 350
06:30:00 370
07:00:00 385
07:15:00 400
07:30:00 420
07:37:00 420 1ST CRACK
07:45:00 418
08:00:00 425
08:09:00 430 2 SEC REST- KEEP TEMP NO HIGHER 430
08:11:00 420
08:15:00 415
08:30:00 420
08:35:00 425
08:45:00 425
08:46:00 425 3 SEC REST - TO GET BELOW 425
08:49:00 418
09:00:00 415
09:10:00 418
09:11:00 418
09:12:00 412
09:15:00 410 1 SEC TO GET BELOW 410 RANGE
09:16:00 410
09:17:00 408
09:20:00 405
END 09:30:00 408 A FEW SNAPS AS LOAD DUMPED

Thanks again for sharing your roasting notes...they really helped inspire me on how to tackle this bean...especially since I have only roasted one Sulawesi before (and not liked it).

This one rested for 24 hrs...but I am being good and trying to post tasting notes in the appropriate thread ;)


Happy to share:) That's what makes this community awesome.
 
Jimbo
Today it's Bali Blue Moon. Can't wait to try this. Really excited.

Will follow that up with SM's Brazil "Raisin" coffee. I really like this one. I have become a fan of the Brazilians.
 
smatty1
Ethiopia DP Haile Selassie Sidamo:
Really looking fwd to tasting this! Been a while since I've had a new batch of Ethiopian. Roasted FC attempting to get in the middle between fruit and spices.....
 
smatty1

Quote

smatty1 wrote:

Quote

John Despres wrote:
If there's one thing in abundance around here, it's opinions so here's my suggestion.

Stay at City or City +. I know Tom says Full City is OK, but keep it light and you'll be rewarded!

This is a watch and pay close attention profile. It also follows CHAD's suggestion for the most part

Preheat your roaster to 300?F

Warm the beans at 300?F until they begin to yellow (about 6 to 7 minutes), then bump to 465?F until 1st.

Once 1st has started (2 or 3 snaps in quick succession) immediately drop to 444?F. I imagine first will come about 12:30-ish.

First will end in about 2 minutes, so once 1st has ended, drop to 440?F or 438?F if you like.

Wait 2 more minutes at 440?F/438?F, drum cool for 1 minute and end the roast.

Tell us all about it!

Which Panama Esmerelda Geisha lot are you going to roast? I bought a pound of each of the 4 lots.

I hope this helps.

John



Roger!
This is the Garrido Geisha collection that came in a few wks ago. It contains a half lb of DP and a half lb of WP.


Just roasted the other (WP)half of the Geisha collection! Ready for a nice relaxing wknd of fine coffee drinking:)
Edited by smatty1 on 03/30/2010 9:20 PM
 
milknmycoffee
smatty1 - thanks again for sharing your roasting profile. I am always inspired by seeing other roasting profiles...helps me to 'roast outside' the box of my own making :)

What has been in my roaster - a lot! I was offline for almost a week because my satellite internet service died. A broken wire inside a cable... go figure. My poor husband had a horrible time convincing customer service that it was not a router problem...but something wrong with the satellite dish.

In any case, I have been alternating between roasting and gardening this week. I have to say that I am a roaster..which is not saying much.

All coffees from SW's unless otherwise noted:

Java Kajumas Organic Wet-Hulled- wonderful caramel sweetness, smoke, earthiness, & a hint of hummus. This has become a favorite of mine...I roasted 3 catches this week. I was inspired to roast it slightly darker since Indonesians seem taste better darker. I was also inspired by Gene's dark roasted Guatemalan that he sent me. I roasted the Java for 10:20 min, first rack at 7:38 min.
Indian Monsooned Malabar - Coffee Bean Corral Wow why did I wait so long to try this. Wonderful sweet wet straw, baggy (but good), nuts, & a hint of hummus. Roasted long - 10:22 minutes, first crack at 7:58 min.
Java Estate - Blawan - Coffee Bean Corral milkd coco, hummus, & smoke. Good but overshadowed by Java wet hulled and Monsooned Malabar. Roasted for 10:20 min, first crack 7:29 min.
Colombia Planadas Tolima Roberto Rojas Microlot-honey, pears, apples, & golden raisin. Roasted for 9:10 min, first crack at 6:58 min.

The following was roasted for my sister..so I did not get to taste them:
Brazil Alta Mogiana-from JB Horen on the SW's forum-Roasted 9:43 min, first crack at 7:40 min.
Kenya Kiambu Nyaga Peaberry-Roasted 9:03 min, first crack at 7:12 min.

That's all for now. I sure have missed you guys...maybe the hardest part of not having internet-aside form no e-mail. I really get a lot of inspiration from this forum and its members.

Now if anyone has any advice on growing heirloom sweet corn I am all ears (ha ha pardon the pun)....
 
jerry43
Nicaragua Pacamara Mama Mina Microlot. This one arrived today and it is a very large bean and roasted up huge. My drum roaster was covered in pollen and the propane tank hooked up to the grill so I used my FR8. The beans were so heavy I had to agitate the roaster till they got lighter. Took the full 8 minutes to hit first crack. Added two more minutes to the timer and then dumped them at FC. They look bigger than the Sumatras I have done lately. My grinder is going to be kicking these around I bet. I'll let these sit till Sunday morning.
 
smatty1
Organic FT Peru El Palto
Costa Rica El Indio Tarrazu(for my customer)

Excited about the Peru. Smells good off roast. Usually a good sign:)
 
Koffee Kosmo
Roasting a lot off beans as samples

But the roast I did for home / personal use is
600 gr of Indian Monsooned

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
seedlings

Quote

Koffee Kosmo wrote:
Roasting a lot off beans as samples

But the roast I did for home / personal use is
600 gr of Indian Monsooned

KK


How long do you let the Monsooned rest? A month? :|

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
RichC
Did 3 roasts last night...

Guatamalan Antigua Peaberry - roasted 5 minutes at 300dgf to dry, then 480dgf until FC, then 1.5 minutes at 460 until the roast was ended, This is a C+, maybe just entering FC.

Sumatra Wahana Estate - roasted 5 minutes at 300dgf to dry, then 475dgf until FC, followed by 3.5 minutes at 455dgf just until the first few sanps of SC.

Sulawesi Toarco Torajya Peaberry - roasted at 474dgf until FC, followed by 455dgf until the edge of SC (3 minutes from the start of FC).

Has anybody else roasted these beans and had some success? If so, can you share some thoughts about the overall approach? 12+ hours after the roast, these coffee's are still developing...:|
Gene Cafe, Kyocera Hand Grinder, Baratza Vario, Aeropress
 
smatty1

Quote

RichC wrote:
Did 3 roasts last night...

Guatamalan Antigua Peaberry - roasted 5 minutes at 300dgf to dry, then 480dgf until FC, then 1.5 minutes at 460 until the roast was ended, This is a C+, maybe just entering FC.

Sumatra Wahana Estate - roasted 5 minutes at 300dgf to dry, then 475dgf until FC, followed by 3.5 minutes at 455dgf just until the first few sanps of SC.

Sulawesi Toarco Torajya Peaberry - roasted at 474dgf until FC, followed by 455dgf until the edge of SC (3 minutes from the start of FC).

Has anybody else roasted these beans and had some success? If so, can you share some thoughts about the overall approach? 12+ hours after the roast, these coffee's are still developing...:|


My standard wait across the board is 3 days now. It has been my experience that sumatras and sulawesis peak somewhere between 4 to 7 days. Guats should be great on day 3 or 4....
 
Koffee Kosmo

Quote

seedlings wrote:

Quote

Koffee Kosmo wrote:
Roasting a lot off beans as samples

But the roast I did for home / personal use is
600 gr of Indian Monsooned

KK


How long do you let the Monsooned rest? A month? :|

CHAD


Its nice around @ 8 days of degas & rest

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
bvwelch
2# Uganda Bugisu Crop to Crop (GCBC - Chad S.)
1# Brazil Moreninha Formosa "Raisin" Coffee (CHAD's)
 
milknmycoffee
A lot of beans have been through my roaster-including many repeats of those posted previously here. I will just post the new ones not previously posted.

The following are from Sweet Maria's unless otherwise noted:

Yemen Mokha Sharasi-Sweet wet straw & subdued milk chocolate notes. As this aged the straw notes became very strong-almot like a Monsooned Malabar. Roasted 10:20 min, first crack at 7:42 min.
Java Kajumas Organic Wet-Hulled-OK I lied about the repeat...I think I already posted this one..but this time I was roasting it to blend with the Sharasi to make the classic Moka-Java blend. Wow this is excellent as both a SO and a blend. On its own it has loads of hummus, caramel, earth, smoke & a hint of smoke. Roasted 10:24 min, first crack at 7:45 min.
Colombia Tolima Merediano Microlot -Lovely white peach, honey, golden raisin, hint of apple, and hazelnuts. Roasted for 9:20 min, first crack at 7:15 min.
Colombia Tolima Misael Garzon Microlot-Can you tell I am on a Tolima roll. Very similar to the Merediano but less sweet & more hazelnuts to balance fruit. Also has a slight yummy bittersweet nut/apple skin under taste. Roasted 9:15 min, first crack at 7:26 min.
Ethiopia FTO DP Sidamo Shoye Union-Blackberry syrup sweetness w/ raspberry citrus aftertaste. A little cinnamon clove wood flavor. Similar to Kenya AA Nyeri Tambaya but slightly less clean profile (which is still lovely-just different) & a hair less syrupy. roasted for 9:20 min, first crack at 6:48 min.

Ethiopian Harar - Longberry-Coffee Bean Corral-loads of wine soaked plums w/ Oolong tea notes underneath. Wine plums gets even more intense at 9 days. Roasted 9:15 min, first crack at 7:14 min.

Well that's all for now. I will try and post more often so as not to do posts with these long lists....just been busy gardening (no not coffee plants...veggies and fruit).


 
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