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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?
Koffee Kosmo
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
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
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
 
Koffee Kosmo
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
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
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


beach
 
allenb
First time for Costa La Magnolia

http://www.happymugcoffee.com/central...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
 
Koffee Kosmo
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
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
turtle
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.

i1066.photobucket.com/albums/u414/turtle-web/food/coffee/roasts/artisan_graphs/9-2-2015_guat_zps4codqbdt.gif

i1066.photobucket.com/albums/u414/turtle-web/food/coffee/roasts/artisan_graphs/9-2-2915_HM_etheo_zpsoquxcjqv.png

[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: Behmor 1600 +
Grinders: Modified Super Jolly - 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
 
ChicagoJohn

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....
 
ChicagoJohn

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.youtube.com/watch?v=Sdgbh...e=youtu.be


That is super cool !!! (nice cart too) forum.homeroasters.org/images/smiley/grin.gif

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! forum.homeroasters.org/images/smiley/forumsmiley2696.gif
So many beans; so little time....
 
turtle
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.

i1066.photobucket.com/albums/u414/turtle-web/food/coffee/bunn/bunn_3-1-2015_zpswokmbprg.jpg
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: Behmor 1600 +
Grinders: Modified Super Jolly - 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
 
jaywoo
home roast 51 - 400g PNG Okapa Highlands AA 2015 in my BM roaster
c1.staticflickr.com/1/644/21044343494_1059ca23ed_o.png
 
https://www.flickr.com/photos/jaywoo/sets/72157644
turtle
Yesterday's roast of some Guatemalan Acatenango in the SF-1

Looks good on paper. Taste good in the cup

i1066.photobucket.com/albums/u414/turtle-web/food/coffee/roasts/artisan_graphs/9-23-2915_HM_guat_zpsz5fsmguf.png
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: Behmor 1600 +
Grinders: Modified Super Jolly - 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
 
oldgearhead
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...
 
GaryatGala
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.
 
Bodka Coffee

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
 
Www.bodkacoffee.com
JETROASTER
Wonderful stuff from Shrub. Java Malabar.
http://www.coffeeshrub.com/shrub/coff...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
 
Koffee Kosmo
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
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
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
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
allenb
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
 
mkane
Roasted a Guat from Sweet Marias
mkane attached the following image:
sundays_300g_guat.png

Always learning
 
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