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 What's in Your Roaster This Week?
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| Koffee Kosmo |
Posted on 06/07/2015 12:03 AM
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 Administrator  Posts: 1620 Joined: December 31, 2008 |
Another fine Autumn day in Brisbane Australia folks, and again it's a perfect time for a roast, Its blending time again - only this time with a remixed 4 bean blend on the KKTO Total green weight is 1000 grams The blend is 300 grams of Ethiopian Djimma 100 grams of Sumatra Organic AA 300 grams of Indian Plantation AA 300 grams of Tanzania South AA Hope this blend is the chocolate in a cup I blend for 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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| Omega |
Posted on 06/08/2015 10:26 PM
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 1/4 Pounder  Posts: 132 Joined: June 13, 2014 |
My most recent roasts have been: Colombia Antioquia Peru Cafe' Succhia 728 grams per batch. Roasted to just into second crack for the Colombian and just short of second crack for the Peru, Both have rested for 4 days and turned out very well. Barry |
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| Koffee Kosmo |
Posted on 06/20/2015 9:36 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
Another beautiful Brisbane winters day today, and again it's a perfect time for roasting coffee I am blending again - only this time slightly altered with one bean type from the previous 4 bean blend on the KKTO Total green weight is 1000 grams The blend is 300 grams of Ethiopian Djimma 300 grams of Indian Plantation AA 300 grams of Tanzania South AA 100 grams of Guatemala Antigua 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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| ginny |
Posted on 06/21/2015 8:12 AM
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 Founder  Posts: 3476 Joined: October 24, 2005 |
a lovely Burundi, roasting third batch in Hot Top this am. about 300 grams per batch, City to Full City as I like the differences in overall taste from lighter to darker over the week of drinking. all used for cafe cremas, wonderful cups all. ginny  |
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| allenb |
Posted on 08/22/2015 8:24 PM
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 Administrator Posts: 3859 Joined: February 23, 2010 |
First time for Costa La Magnolia http://www.happym...nolia.html I've stayed away from many centrals for a couple of years due to so-so results but this one is a pleaser! Doesn't require standing on your head to get great results out of your roaster. 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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| Koffee Kosmo |
Posted on 09/02/2015 10:54 PM
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Administrator Posts: 1620 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: 1780 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: 1620 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: 1620 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: 3859 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: 3859 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: 3005 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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