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 What's in Your Roaster This Week?
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| Koffee Kosmo |
Posted on 09/02/2015 10:54 PM
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 Administrator  Posts: 1621 Joined: December 31, 2008 |
I have roasted quite a few times since my last entry All were 1 kg All were blending experiments to get the mix right with 2 beans I have most amounts on hand This is the best blend 400 grams Tanzania South 600 grams Indian Plantation AA 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. |
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| turtle |
Posted on 09/03/2015 11:18 AM
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 1 1/2 Pounder  Posts: 652 Joined: November 06, 2013 |
Yesterday I did 2 back to back roasts of 400 grams First was some Guamanian Acatenango that I sourced from Happy Mug charged at 250 degrees and roasted to 425 degrees Second was some Ethiopian Yirga Ceffe Aricha dry processed from Sweet Marias, charged at 300 degrees and taken to 420 degrees.   [video]https://www.youtube.com/watch?v=Sdgbh4TkLXI&feature=youtu.be[/video] Edited by JackH on 09/03/2015 2:58 PM Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee" Roaster 1: San Franciscan SF-1 Roaster 2: Hottop B-2K+ Roaster 3: 2 kilo Chinese drum Grinders: Mazzer Major - Forte BG (x3) Pour over: Hario - Bee House - Chemex - Kalita - Bodum Drip: Bunn CWTF15-1 & CW15-TC (commercials) Espresso: Pasquini Livia 90 auto Vacuum: Cona - Bodum Press: Frieling - Bodum Colombia |
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| ChicagoJohn |
Posted on 09/03/2015 12:31 PM
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 Pounder  Posts: 513 Joined: June 15, 2015 |
Quote turtle wrote: Yesterday I did 2 back to back roasts of 400 grams First was some Guamanian Acatenango that I sourced from Happy Mug charged at 250 degrees and roasted to 425 degrees Second was some Ethiopian Yirga Ceffe Aricha dry processed from Sweet Marias, charged at 300 degrees and taken to 420 degrees. WOW! I absolutely LOVE your data collection and presentation! Super!! I'm thinking "DE" stands for "Drying End" and FCs stands for start of 1C? At your final temperature were you into 2C? Hopefully I'll be able to see the video, but it didn't seem to come through with your post. Great stuff!! So many beans; so little time.... |
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| ChicagoJohn |
Posted on 09/03/2015 2:57 PM
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Pounder Posts: 513 Joined: June 15, 2015 |
Quote turtle wrote: Here is a link to the video (only 60 seconds long but it has some interesting audio from the roaster). https://www.youtu...e=youtu.be That is super cool !!! (nice cart too)  That development time fits with what I've been reading. I roast 1/5 lb at a time so I find myself experimenting more from one to another. Can you comment on what I think I've been seeing pretty generally across virtually every sample -- that is, when I start to get over 410F/210C, I seem to note loss of the "high end" volatiles that give more of the floral, fruity, citrus tones and wind up with what I think of as a "flatter" result with the lower end but missing the higher end, so to speak; the bass but not much treble to use a music metaphor. Definitely so 420F/216C. Although your process and mine are quite different in terms not only of batch mass but also mechanism of heat transfer, your 1C is right about the same temperature as most of mine; 192-196C or 378 - 385F, so I believe there is at least some communality in temperature measurements. So I am wondering what your perceptions are of product you make that you drop at around 205C/401F versus product you drop at 215C/419F? Also (and this could be a salient factor) how do you brew? Roast on! 
So many beans; so little time.... |
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| turtle |
Posted on 09/03/2015 3:22 PM
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1 1/2 Pounder Posts: 652 Joined: November 06, 2013 |
I normally charge the roaster at 250 degrees after about a 20 minute warm up time to get to that point (25% burner to get there). When I get to around 240 +/- I run the burners up to 80% then add the beans to the hopper, when it reaches 250 I open the damper and let the beans fall in, keeping it closed until I start to get to the beginning of the dry stage (yellowing) then I drop the burner down to 50% and open the damper until I feel dry has completed which is 325-340 for most of the beans I have roasted. At the end of dry I go back to 80% and close the damper until I reach first crack which is normally around 370 +/- then I drop to 35% and full open damper until I start to hear the end of first crack then I will drop burner more or sometimes even off depending on how fast things are developing. sometimes I hit second crack but most times 425 is below that stage (just below) I drop the roast at around 425 which is a medium "American" roast. I like the flavors from a roast at this stage. I do about 80% of my brewing in a commercial Bunn CWTF-15 which is a 12 cup brewer. 
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee" Roaster 1: San Franciscan SF-1 Roaster 2: Hottop B-2K+ Roaster 3: 2 kilo Chinese drum Grinders: Mazzer Major - Forte BG (x3) Pour over: Hario - Bee House - Chemex - Kalita - Bodum Drip: Bunn CWTF15-1 & CW15-TC (commercials) Espresso: Pasquini Livia 90 auto Vacuum: Cona - Bodum Press: Frieling - Bodum Colombia |
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| jaywoo |
Posted on 09/24/2015 12:30 AM
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 Newbie  Posts: 12 Joined: July 30, 2014 |
home roast 51 - 400g PNG Okapa Highlands AA 2015 in my BM roaster
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| turtle |
Posted on 09/24/2015 9:09 AM
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1 1/2 Pounder Posts: 652 Joined: November 06, 2013 |
Yesterday's roast of some Guatemalan Acatenango in the SF-1 Looks good on paper. Taste good in the cup 
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee" Roaster 1: San Franciscan SF-1 Roaster 2: Hottop B-2K+ Roaster 3: 2 kilo Chinese drum Grinders: Mazzer Major - Forte BG (x3) Pour over: Hario - Bee House - Chemex - Kalita - Bodum Drip: Bunn CWTF15-1 & CW15-TC (commercials) Espresso: Pasquini Livia 90 auto Vacuum: Cona - Bodum Press: Frieling - Bodum Colombia |
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| oldgearhead |
Posted on 09/27/2015 9:16 AM
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 1 1/2 Pounder Posts: 1128 Joined: February 10, 2011 |
Chocolate lovers listen up! It smells like baker's chocolate. It's very smooth going down and it's got that Swiss chocolate aftertaste. What is it? It's the current crop of Kenya AA from Theta Ridge..roasted exactly 90 seconds past first-crack..yumm
No oil on my beans...
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| GaryatGala |
Posted on 10/21/2015 8:16 AM
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 Newbie Posts: 34 Joined: December 05, 2011 |
Last weekend was a 5 kilogram roast for friends and a accounting company. Good to know it's employees are addicted to their coffee breaks. This weekend I,m facing a 7.5 kilogram roast. PNG Sigri, Tanzanian, Brazilian Monte Alegre naturals and Colombian Pilatilo is on the line up. So far the twin HG/BM and the KKTO is still going strong. Really need to find a bean supplier who can supply whole bags.... Another member of the KKTO rider's club, together with coretto, FZ-RR700 Baby Roaster and a sad sack of less than 20 kilograms of greens.
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| Bodka Coffee |
Posted on 10/21/2015 4:07 PM
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 Newbie Posts: 33 Joined: November 17, 2013 |
Quote GaryatGala wrote: Last weekend was a 5 kilogram roast for friends and a accounting company. Good to know it's employees are addicted to their coffee breaks. This weekend I,m facing a 7.5 kilogram roast. PNG Sigri, Tanzanian, Brazilian Monte Alegre naturals and Colombian Pilatilo is on the line up. So far the twin HG/BM and the KKTO is still going strong. Really need to find a bean supplier who can supply whole bags.... It's easy to find a supplier. Cafe Imports, Olam, Interamerican... USRC 5 kg
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| JETROASTER |
Posted on 10/21/2015 4:22 PM
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 Administrator Posts: 1782 Joined: March 06, 2010 |
Wonderful stuff from Shrub. Java Malabar. http://www.coffee...ng-haruman Slow and steady is the way to go. Fantastic all the way through the range. Not a fruity bean, although some citrus notes at City. This is cocoa and herbal, with Full City coming in like bittersweet chocolate. (I did not see it on the Sweet Maria's list yet) Cheers, -Scott |
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| Koffee Kosmo |
Posted on 01/02/2017 10:15 PM
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Administrator Posts: 1621 Joined: December 31, 2008 |
A New Years roast blend Rotated a 1 KG batch 300 Grams of Burundi Cafex 300 Grams of Guatamala Los Volcanos 300 Grams of Indian Plantation AA 100 Grams of Sumatra Wahana 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. |
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| Koffee Kosmo |
Posted on 01/18/2017 5:57 PM
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Administrator Posts: 1621 Joined: December 31, 2008 |
I roasted another 1kg blended bean batch 600 grams of Burundi 300 grams of Guatamala Los Volcanos 100 grams of Sumatra Wahana 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. |
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| allenb |
Posted on 08/14/2017 7:14 PM
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 Administrator Posts: 3915 Joined: February 23, 2010 |
Honduras Cual Bicicleta Natural Just arrived in the mail today from Happy Mug. Roast details in 1lb gas drum: Charged 14 oz at 375 F internal drum temp, killed burner for one minute, re-lit and held at 35 degrees/min for two minutes and descended to 24/min by the time it hit yellow (minute 5:30), at 6:30 down to 22/min, 19/min by first crack which happened at 405 F compared to my usual 395 F just like Matt mentioned in his write up. By the time 1C was well underway, RoR down to 7-8/min, after 2 minutes, drop. Like many naturals, bean color is a bit darker than normal. Cupped 15 minutes after roasting. Grind fragrance: chocolate covered cherries and sangria. Cupping notes: Same as fragrance except I got a little raspberry thrown in. Matt mentioned the coffee rating an 89 but I think it tops that by a couple of points. Allen 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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| mkane |
Posted on 12/22/2019 5:23 PM
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 1/4 Pounder  Posts: 151 Joined: October 23, 2017 |
Roasted a Guat from Sweet Marias
mkane attached the following image:
Always learning
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| BobbyS |
Posted on 12/23/2019 12:33 AM
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 1/4 Pounder Posts: 179 Joined: July 02, 2011 |
Colombian Supremo five 3lb batches |
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| BeanPoet |
Posted on 12/31/2019 6:35 PM
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Newbie Posts: 3 Joined: December 30, 2019 |
It's Ethiopian and it's good. The place where I buy my green coffee doesn't give a lot of specifics! Just a brown paper bag with "Ethiopian" scrawled on the front. I should probably inquire further at some point.
Cheers,
Erik |
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| allenb |
Posted on 12/31/2019 8:14 PM
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Administrator Posts: 3915 Joined: February 23, 2010 |
Quote BeanPoet wrote: It's Ethiopian and it's good. The place where I buy my green coffee doesn't give a lot of specifics! Just a brown paper bag with "Ethiopian" scrawled on the front. I should probably inquire further at some point. During my first few years of roasting, I primarily bought from local artisan roasters and like you mention, a kraft bag with grease pencil stating country of origin was all I got and really all I cared to know. I pretty much disregard most articulated descriptive blather as it very rarely conveys any useful information for me and most of the time I scan down to the last couple of sentences stating whether it is great or mediocre greens. 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
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| renatoa |
Posted on 01/01/2020 12:39 AM
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Administrator Posts: 3254 Joined: September 30, 2016 |
This is my "end of the world" refill order for the next 6 months, a total of 14 kg greens: Guatemala El Potrero Genuine Antigua Ethiopia Guji Gr 1 Dimtu natural Costa Rica El Pilon natural El Salvador Finca Los Pirineos Tanzania Blackburn Estate (washed) "end of the world" because my source for the last 4 years was an UK company, and with the brexit will cease buying from them, unfortunately :( |
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| jqaman |
Posted on 01/01/2020 12:27 PM
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Newbie Posts: 14 Joined: January 01, 2020 |
Coffee bean direct Estate Java Indonesian bean, low bitterness, low acidity at all roasts however lacks good flavor at lighter roasts so I usually take it to almost French roast... |
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| jqaman |
Posted on 01/09/2020 8:58 AM
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Newbie Posts: 14 Joined: January 01, 2020 |
Just ordered 5 pounds of Papua New Guinea from coffee bean direct. It will be a new bean for me, I haven't tried this one before. Also, I don't work or have any vested financial interest in any site I recommend, just trying to pass on the word when I find a good site. Orders over $35 are free shipping and I don't live wherever they are so I don't pay any sales tax either. I also buy from Burman Coffee but they charge shipping which runs the cost of the coffee up. |
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| jqaman |
Posted on 02/03/2020 10:47 AM
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Newbie Posts: 14 Joined: January 01, 2020 |
Just roasted a pound of Sulawesi Kalosi in my Behmor 1600 (Behmor is 16 or 17 yrs old). Can't wait to try it later this weekend after it gets some aging to it. I roasted a pound of the PNG and it was amazing. Ordering some more. Also, I did some comparing of prices between Burman and CoffeeBeanDirect (CBD) and Burman has competitive good prices. So my settings for this SK lb, B, P3 and 22 minutes...john |
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| DrHenley |
Posted on 02/03/2020 12:41 PM
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 1/4 Pounder Posts: 70 Joined: February 03, 2020 |
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AeroPress, Capresso On The Go single cup drip, Moka Pot DIY Gas Fired perforated drum using TermoPro meat probe as bean probe (very accurate), Aillio Bullet R1 V2 A morning without coffee is like a marriage without a honeymoon. |
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| TeddyJ |
Posted on 02/29/2020 12:55 PM
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Newbie Posts: 3 Joined: April 18, 2007 |
Costa Rica La Magnolia Tres RIos Roast to full city for lattes. |
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| brianmch |
Posted on 03/02/2020 3:16 PM
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Newbie Posts: 2 Joined: October 08, 2019 |
Colombia El Condor. Narino region blend of Castillion and Caturra. Roasted to medium. Mild grapefruit/orange marmalade acidity. Buttery/velvety body & mouthfeel. Bittersweet cocoa/some herbiness. Brown sugar to caramel/toffee sweetness. |
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