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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?
BoldJava
Tomorrow? Fresh Konas for my daughter to take back to MN. 6 lbs of this years crop from A'ama Farm came this afternoon.

B|Java
http://sidewalkmystic.com
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
Koffee Kosmo
A few of days ago I roasted a lovely South American Bean

Nicaragua Ramacafe Fine Estate RFA

Today's roast is yet to be determined as I am spoilt for choice I have over 20 SO,s to choose from
Decisions Decisions

Edit - this is what I chose
As its Easter time
I decided to do a back to back roast & roasted

500 gr of Honduras La Central SHG (first time I have roasted this bean)
500 gr of Ethiopian Yirgacheffe

All roasted superbly

KK
Edited by Koffee Kosmo on 04/11/2009 7:21 AM
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
Clifford
I will also be doing my Easter roast today. I am not sure what I will be roasting, but my choice wull include a pound which I will take with me as a gift to the family that invited me over for Easter dinner. Because o some "good news" I received this week I will roast 1/2 pound of the Panama Gesha -- my more expensive one. I am afraid of roasting it because of the price I paid for the coffee. I will post later and let everyone know what coffees I have chosen to celebrate Easter(Spring Equinox). Grin
May the Force be with your cup
 
Clifford
Phase I of my Easter roast os complete. 1/2# of each: Panama Gesha Lot 5, Rwanda Bourbon,and Chad's Ethopian for blueberries. Still to go, 1/2 # of Guatemalan Antigua Pastoral BIG CHOCOLATE.

On Easter morning I will make a cup of blueberry cobbler/chocolate bar . I won't have to buy any other Easter candy Grin

I will take a pound to my friends who invited me over for Easter Dinner
May the Force be with your cup
 
smatty1
Bolivian FTO. FC roast. Smells pretty good:)
 
www.shop.com/johnbytell
jlyon10
Ethiopian sidamo, really sweet

Jim Lyon
Jim's Coffee Beans
 
http://www.jimscoffeebeans.com
seedlings
I just dehydrated 2 pounds of Bolivian for 12 minutes in my would-be new roaster. Still work to do.
:@

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
smatty1

Quote

seedlings wrote:
I just dehydrated 2 pounds of Bolivian for 12 minutes in my would-be new roaster. Still work to do.
:@

CHAD


ouch! Maybe you should buy some of that goo goo muck from SM:)
 
www.shop.com/johnbytell
GVDub
Just roasted a 1/2 pound each of Yemen Mokha Sharasi and Java Kajumas Curah Tatal. The Yemen about 15 seconds into second and the Java about 20 seconds shy of second. Gotta let it rest until Monday, at least. I've got a half pound of each left, so it's time to start planning on more.
---------
"We all agreed that your theory is crazy. The question which divides us is whether it is crazy enough to have a chance of being correct."
Niels Bohr - Quantum Physicist speaking to a colleague
 
BoldJava
Today:
^ Braz Cup of Excellence, #11, fresh in from Mercanta http://www.cupofexcellence.org/Countr...fault.aspx
^ Braz from friend
^ Timor Maubisse, finally, 3 roasts levels for learning/cupping practice later this week
^ Timor Maubisse, Vienna level for practice/blending with Yemen
^ Yemen Harasi
^ Bolivian Cafe Yolanda, national table winner http://www.invalsa.com/index.php?cPat...1fc65e7b17

Tues - early disappearing act from office (for Sat cupping)
^ 3 Hula Daddy Konas: DP, pulp natural and #1WP
^ 2 Rusty Farm's Ka'u: WP and pulp natural
^ 1 A'ama Org Kona

Should hold me a while.

B|Java
Edited by BoldJava on 04/19/2009 1:22 PM
http://sidewalkmystic.com
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
cfsheridan
Colombia Coe 2009 samples. Almost there....
Great way to nail down profiles for consistent sample roasting...

Oy--only 4 of 27 to go.
No Quarter Coffee Blog

[url=www.noquartercoffee.com]No Quarter Coffee[/url]
 
smatty1
Mysore nuggets! Loved em the 1st time. They smell even better this time. Cant wait!:)
 
www.shop.com/johnbytell
GVDub
Just picked up 10# each of the Brazil Moreninha Formosa and Ethiopian Yirgacheffe Koke as well as 5# of the Harrar Ayinage. Roasted a 1/4 lb. of each Friday evening for cupping this morning. I'm not yet particularly good at traditional cupping language, but the Brazil had a nice body with chocolate and nut notes. Seems like it will be a good espresso base and a pretty decent SO espresso in its own right. The Harrar is chock full of berry notes. To me the dry fragance had strong strawberry notes, and in the cup it was strawberry/raspberry fading into blueberry as it cooled. Also chocolate. The Yirgacheffe was all chocolate and nuts with a little stone fruit and citrus thrown in for good measure and a creamy mouth feel. Seems like 50% Brazil, 25% Yirg and 25% Sumatra might make a nice espresso blend. So, I'll be roasting that this week. I'm also planning on doing 1/2# of the Ipanema Tree Dried as an SO espresso. Trying not to get too far ahead of myself, or I'll have stale roast.
---------
"We all agreed that your theory is crazy. The question which divides us is whether it is crazy enough to have a chance of being correct."
Niels Bohr - Quantum Physicist speaking to a colleague
 
BoldJava
Sounds like you visited the Stubbie Brazilian tree. It is superb in espresso blends. Bean works beautifully.

B|Java
http://sidewalkmystic.com
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
GVDub

Quote

BoldJava wrote:
Sounds like you visited the Stubbie Brazilian tree. It is superb in espresso blends. Bean works beautifully.

B|Java


Indeed I did. A comment that JonR made on a CG thread steered me in that direction. Now I want to get some of the SM Raisin Dried version of the same and compare them.

I'm torn between blending this with the Yirg and some Sumatra or using a Central instead of the Yirg. I've got some of that Costa Rica Herbazu Red Honey that it might set off nicely.
---------
"We all agreed that your theory is crazy. The question which divides us is whether it is crazy enough to have a chance of being correct."
Niels Bohr - Quantum Physicist speaking to a colleague
 
BoldJava
The Formosa will work nicely in many directions. I like it because it doesn't get ashy as you move towards 2nd crack.

B|Java
http://sidewalkmystic.com
Dave Borton
Milwaukee, WI
 
http://sidewalkmystic.com
seedlings
Just roasted small batches of El Salvador SHG Bourbon, City roast, 12:00 to 420F - and Burundi Bwayi, City+, 14:00 to 435F. Each roast had first crack about 10:00 into the roast.

Now, to wait.
CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
brownroaster
Doing some Columbian Huila and Kenyan AA
 
Marshall_S
Hi all:

I just recently ordered my first greens from Invalsa and roasted a half pound of their Cumbre (AAA) Bolivian right up to the second crack- this coffee is exactly as they describe - I brewed it in my French Press and it is a combination of dark chocolate and red wine. They recommend a dark roast (I assume FC+) and I got to second crack in about 17 minutes.

Still finding it hard to hear second crack on my Gene Cafe and going more with time, sight and smell. I usually get real close to second crack about 4 to 41/2 minutes after C1.

Anyhow, it's a rich brew and will most likely make some sweet espresso in a couple of days-
Edited by Marshall_S on 04/23/2009 4:34 PM
Marshall Schmidt
Foxboro, MA
 
seehad
Ordered from ourcoffeebarn and roasted up a small batch of Ethiopian FTO Sidamo. Definately smelled the blueberries when I hit first crack (9:30 @ 402F) and pulled it at 14:30 @ 425F. Can't wait to try it in an espresso blend.
 
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