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snwcmpr
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· 04/08/2020 7:42 AM
daniboy... You will best get an answer if you post in the forum. And the reply will be available afterwards, also.

daniboy503
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· 04/05/2020 10:37 PM
i need wiring modification for westbend poppery I that has AC fan with rotary dimmer and AC fan speed control switches Thank you!

allenb
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· 04/02/2020 4:50 AM
Morning Ed, I haven't done any green coffee hoarding yet but am hoping the supplies don't end up like the toilet paper isles!

snwcmpr
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· 03/31/2020 2:53 PM
Hey Ed. Thanks. roar

homeroaster
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· 03/31/2020 11:21 AM
Hey quarantined home roasters! I hope you have great coffee! If they have a run on coffee, I hope you're set with your great home roast! Find me on Facebook! Ed Needham

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What's in Your Roaster This Week?
jaywoo
Roast #32; 350g Rwanda Nyungwe A in my HG/BM setup.
farm8.staticflickr.com/7589/16938727736_f482548c79_b.jpg
I loaded the previous roast of this bean up as the background. This time 1st crack finished earlier than last time. The heat setting on the gun was very similar.
 
https://www.flickr.com/photos/jaywoo/sets/72157644
Koffee Kosmo
Easter Friday roast on the KKTO

Today's roast is a Mocca style blend that I use regularly but with similar beans from those regions

400 grams of Tanzania South AA
600 grams of Sumatra organic

Roasting started when it was fine and sunny and finished in a downpour or rain ( such is the weather today )

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
JackH
I recently bought 10 pounds of Guatemala Huehuetenango which is my favorite. This is not the typical Guat and I read that it is grown in higher elevations than other Guats and borders the Mexican Chiapas mountain range .

Roasted 650g yesterday and tried a cup this morning after only setting overnight and it is very good.
---Jack

KKTO Roaster.
 
boar_d_laze
Costa Rica Las Lajas Alma Negra (sourced from Bodhi Leaf), a natural process coffee, and not cheap.

I'm fooling around with the ideas from Rob Hoos's new book, Modulating the Flavor Profile Of Coffee, with a shorter Dry, and longer Ramp than my usual natural profile. I roasted three charges on Sunday with different variations, but haven't had a chance to cup, much less brew. I'm really looking forward to seeing how the Alma Negra did.

Rich
USRC 1lb Roaster, Chemex+Kone, Espro, Various FPs, Royal Siphon Vacuum, Yama Ice Drip Tower, Bunnzilla, La Cimbali M21 Casa, Ceado E92.
CookFoodGood
 
Omega
Today I roasted a pound of Java Blawan. It's a bean that can be roasted dark, so I took it 30 seconds into 2nd crack. It didn't turn out terribly dark, but it will surely have quite a bit of oil on it in a day or two.

Also in the roaster today, 1-1/2 pounds of Costa Rica El Conquistador. With a name like that, and not the usual origin designation, I suppose that it's generic. It's OK coffee, but I'm roasting it for people that like my coffee, but use cream or flavoring in the coffee, so top shelf coffee with complexity and character would be a waste. The way I see it, if I were served this coffee somewhere, I would be thrilled to drink it, so it's not too bad.

A couple of days ago, I roasted 19 oz. of Ethiopia Harrar Natural. This time was a darker roast (first couple of pops into second crack) and it turned out very good. I did the previous roast of this coffee according to the seller's recommendation. That roast was lighter and finished at a slightly lower temp, but it was too fruity and sweet for my taste. The slightly longer roast time brought out more body and character, yet retained a very slight sweetness.

Also roasted on the same day was two batches, 19 oz. each, of Guatemala Huehuetenango. I roasted one batch for the neighbors across the street. They owned a coffee shop and are into quality coffee. They LOVED IT. I did too. It's smooth and complex with layers of flavor that amaze us.

There have been lots of really great coffees coming out of the home built roaster for many months now. And it only gets better!

MIA Barry
 
JackH
Good to see you back Barry. That Huehuetenango is great isn't it?
---Jack

KKTO Roaster.
 
Omega

Quote

JackH wrote:

Good to see you back Barry. That Huehuetenango is great isn't it?


Hey Jack, the Huehuetenango is really top shelf coffee. My wife was blown away with it. I like it, too. ThumbsUp

Barry
 
woodchuck
Hey Barry, I have been using the La Conquistador as a base for my espresso blend. 80% Costa Rican La Conquistador and 20% Ethiopian Amhara Natural. Nice body, fairly sweet, some fruit and lots of chocolate.

Cheers

Ian
Roasters: TJ-067, Hottop with TC4C and RAF Mods
Espresso: LaSpaziale VII/Macap M4 Grinder
Pour over: Bonmac Pro Cone
Press: Bodum
 
Omega
Last night I was surprised to find that I was running low on roasted coffee. (That's what happens when a neighbor comes over and buys a pound unexpectedly!) So today was roasting day.

I roasted 19 oz. each of the following:

First up was Guatemala Acatenango. A typical high quality Guatemalan coffee, one that I really like. Slightly different than Huehuetenango, but excellent.

Next, Costa Rica El Conquistador. Supposedly produced by the same company that offers La Minita, it's a good coffee, but not as refined as La Minita. It's been a hit with everyone that has gotten it from me, so it must be well above average.

Last, a batch of Rwanda Inzovu. Talk about a rich coffee! It's like dessert for breakfast. Very satisying.

All of these coffees were roasted into the first few pops of second crack and, on my fluid bed roaster, a temperature reading of 450*F. This gives a nice medium roast with oil on just a few beans. I don't go much beyond this roast level, unless specifically requested by a friend.

I'll probably roast again on Saturday, if time permits, since most of the coffee I roast goes to friends and those wanting to buy a pound or two. It seems to go away very quickly!

I surely have a lot of fun roasting coffee!

Barry
 
Omega
More coffee roasting today!

First up, Ethiopia Harrar Natural. For my taste, this is best just before second crack. Any lighter and the fruitiness is a bit too much.

Next, Burundi Kayanza Bwayi. A great African coffee, very rich, lots of body and complexity. Medium roast on this one. This was the "end of the bag" for the Burundi, so it wasn't my normal roast size (19 oz.), just 12 oz.. So, all of the normal settings for fan and gas pressure wouldn't work. I had to be careful, since such a small batch could react too quickly, due to the small thermal mass.

I had to set up my outdoor roasting arrangement to keep out of the sun. It got up to 81*F and being in the sun for 40 or more minutes wasn't the issue, it was seeing the liquid crystal displays on the timer and thermocouple reader. The direct sun made it very difficult to read them.

Anyway, it was fun as usual.

Barry
 
Koffee Kosmo
Today's roast on the KKTO is a 3 bean mix to experiment on the blend
A little change to tweak the previous roast

Mixed green beans total = 1000 grams and then roasted

400 grams of Sumatra Organic
300 grams of Tanzania South AA
300 grams of Guatamala Antigua

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
Omega
Sunday was another day to roast some coffee.

On the list was:

Ethiopia Harrar Natural

Guatemala Huehuetenango

Costa Rica El Conquistador

All of these coffees were bought from Happy Mug. All are very, very good.

Total roasted: 5.5lbs.

I've been edging up on the batch size recently, currently up to 26 oz. per batch. The homemade roaster seems to take this amount in stride.

The roaster: http://forum.homeroasters.org/forum/v...ad_id=4210

Barry
 
Captain Dunsil
My son and daughter in-law were in the Hawaiian Islands last week and toured a coffee 'farm' on Kauai. He bought a couple bags of green beans. He brought me some peaberry and he kept the regular. They were described as originating in Brazil and were called Yellow Catuai. He paid $15 for each one pound bag. The beans were particularly small, even for peaberry, and they didn't expand a whole lot in the roaster.

trunct.com/images/gallery/KAUAITourSign.jpg

I roasted half of it and waited a couple days for it to degas. I brewed half a pot this evening. The Yellow Catuai brewed up a very pleasant cup. Medium body, low acidity, kind of a sweet nutty fragrance AND taste, and pleasant aftertaste.

We're going to trade what's left in each bag and I'll try the regular beans next.

trunct.com/images/gallery/KAUAICoffee.jpg
 
Koffee Kosmo
Today as I type I am experimenting with a 5 bean blend on the KKTO

Total green weight is 1 kg

The blend consists of
300 grams of Tanzania South AA
100 grams of Ethiopian Djimma
200 grams of Sumatra Organic AA
200 grams of Brazil Durat Special
200 grams of Guatamala Antigua

KK
 
http://koffeekosmo.com.au
Koffee Kosmo
Roasting on the KKTO again
I have altered the above blend from my last roast of 5 beans to a 4 bean mix due to limited stocks

Still blending for chocolate in a cup flavour
Total green bean blend is 1 kg

This blend ratio is
300 grams of Tanzania South AA
200 grams of Ethiopian Djimma
200 grams of Sumatra Organic AA
300 grams of Indian Plantation AA

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
jaywoo
Roast #37; 325g Brazil Natural Pulp in my HG/BM setup.
After reading and following a post on another site RE Hoos new book, I created a background for roasting to in Artisan. I've now started logging cooling too, though it just the time taken not the actual temperature.
farm6.staticflickr.com/5342/17700616839_27e1c0832e_b.jpg
 
https://www.flickr.com/photos/jaywoo/sets/72157644
Omega
A couple of days ago I roasted:

Guatemala Huehuetenango
Rwanda Inzovu
Guatemala Acatenango

More coffee is on the way! I ordered the following from HappyMug:
Columbia Antioquia La Arboleda
Peru Cafe' Succhia
Guatemala Huehuetenango
Honduras Capucas

I ordered a total of 32 pounds, which should last a month or so.

Barry
 
Koffee Kosmo
I am blending again - only this time with a 6 bean blend on the KKTO

Total green weight is 1050 grams

The blend is

150 grams of Ethiopian Djimma
150 grams of Sumatra Organic AA
300 grams of Tanzania South AA
150 grams of Brazil Durat Special
150 grams of Guatamala Antigua
150 grams of Indian Plantation AA

I am just fortunate that I have lots of choice of beans for my blends


KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
Koffee Kosmo
If anyone is wondering about the thought process of my blends

Both my wife and I enjoy bold earthy flavours with chocolate notes.
For that reason I blend for chocolate notes as the dominant flavour

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
ginny
Paul:


I have ot done too many blends but I am going to try with the new coffee I just ordered from Sweet Maria...


Will let you know how they c0me out.

This am I am having some 3 day roasted African...

-g
 
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