Not much blending/roasting going on here!

by **coffee_joe** » Mon Feb 12, 2007 8:02 am

come on guys, I know it's the start of the year but are you all hibernating ??

by **CakeBoy** » Mon Feb 12, 2007 4:19 pm

What are you roasting this week Joe? Get us all going again. You are right, loads of people have been too busy to roast. Hopefully the status quo shall return soon

by **simonp** » Tue Feb 13, 2007 12:44 am

OK,

Roast 1 230g Brazilian Canario stopped just before 1st crack
Roast 2 equal parts of Sumatran Iskander Tripplepick, Etheopian Harrar & Guatamalan Hue Hue, taken 20 seconds into 2nd crack.

This is a recipe I found for an Illy (but fresh) style blend using 40% of roast 1 and 60 % roast 2.

by **bruceb** » Tue Feb 13, 2007 6:28 am

simonp wrote:Roast 1 230g Brazilian Canario stopped just before 1st crack

Is this really correct? The only times I've stopped before first crack the coffee was undrinkable. :shock:

by **simonp** » Wed Feb 14, 2007 12:32 am

bruceb wrote:
simonp wrote:Roast 1 230g Brazilian Canario stopped just before 1st crack

Is this really correct? The only times I've stopped before first crack the coffee was undrinkable.

No, that should of course be stopped just before 2nd crack!

by **wil** » Wed Feb 14, 2007 6:26 pm

Hi all

I'm having a great time experimenting with my Gene Cafe roaster.

The blend I'm currently enjoying is made up of 3 equal measures of the following:

Celebes Toraja Kalosi
Guatemala El Bosque Amatitlan Bourbonin
Brazil Fazenda Cachoeira Bourbon

Total weight prior to roasting 250gm

The last batch I roasted took just over 17mins. I set the temp. to max and the time for 18mins - I now only adjust the temp/time at the later stage of the roasting process.
I'm aware that the cooling method on the G.C is not well liked among serious roasters, but I've quite enjoyed the slight 'tension' I create for myself at the beginning of the 'second crack'. At this point, around 10 sec. into the second crack, I effect the cooling cycle on my G.C. So far I have predicted correctly when to stop the roast, allowing for an additional roasting period prior to the cooling cycle becoming a cooling cycle. This all adds to the pleasure of home roasting for me!

Anyway, back to the beans. Having let the beans cool, i then seal and degas them for a day. Have sampled both using drip and press method, I'm well happy with the results. ...I've even managed to cure my parents of instant coffee drinking using this very blend!

NB. Being a novice, I'm not confident in my ability to describe my favourite coffee using 'coffee speak'. All I can say is that like a coffees with plenty of body. My favourites to date, without being specific, are Guatemalan and Sumatran beans. :wink:

Thanks for your time.

by **wil** » Thu Feb 15, 2007 6:07 pm

...Con'd from above post.

Thanks Sarion, that 'taste wheel' from the sweetmaria's site is really useful.
I know this post ought to be with the thread "describing tastes" :oops:

However, it appears relavent to my last post too.

Being a novice, I'm not confident in my ability to describe my favourite coffee using 'coffee speak'.!

This may even cure my taste-lexia problem

by **Slimboyfat** » Fri Feb 16, 2007 10:30 am

OK
Dark Earth blend

40% MM
40% Indian Peaberry
20% OBJ

Taken well into a rolling 2nd crack - nice and oily!

Degassing since last night - will try them tomorrow and report back

Regards
Slimboy...

by **GeorgeW** » Fri Feb 16, 2007 10:33 am

Now I think that should be a powerful combination. I would bet that it's dark, loads of body and with buckets of flavour. I think it would be good in the Moka as a morning coffee.

by **Slimboyfat** » Fri Feb 16, 2007 10:37 am

Ah George - now what made me think that you'd be the first to respond to this

by **Walter** » Fri Feb 16, 2007 12:07 pm

GeorgeW wrote:Now I think that should be a powerful combination. I would bet that it's dark, loads of body and with buckets of flavour. I think it would be good in the Moka as a morning coffee.

A dark Mocca/Java blend is my absolute favourite for a Late-Night-Espresso, usually consumed way past midnight and as corretto. (Corretti, btw., are the only ones of my own espressi I use to take with a little - brown - sugar)...

Of late I've been mostly using a Matari together with an OBJ and must say I'm quite pleased. Once I replaced the Matari with an Toraja Kalossi and I liked that one a lot too.

Cheers,
Walter

P.S.: I wonder if all three of those go well together or if that would be already "overkill" ... gotto give that a try soon...

by **GeorgeW** » Fri Feb 16, 2007 12:27 pm

Walter...be brave and give it a go.

Not much blending/roasting going on here!

Not much blending/roasting going on here!

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