Roasting Competition by Mill City Roasters - Discussion Thread - Page 6
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- Posts: 9
- Joined: 10 years ago
Hello, are there any more kits left?millcityroasters wrote:We've got 8 kits left. 61 participants so far.
Thanks!
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- Posts: 23
- Joined: 10 years ago
Do both bags need to contain coffee from the same roast, or can they be two completely different roast profiles?
- Boldjava
- Posts: 2765
- Joined: 16 years ago
4 kits left and then we are plumb out. They will be up on the website this afternoon.rodanjosef wrote:Hello, are there any more kits left?
Thanks!
BoldJava
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LMWDP #339
LMWDP #339
- Boldjava
- Posts: 2765
- Joined: 16 years ago
Same roast, please.Do both bags need to contain coffee from the same roast, or can they be two completely different roast profiles?
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LMWDP #339
LMWDP #339
- roastimo
- Posts: 76
- Joined: 9 years ago
Thanks for setting up the competition Steve and Dave. Tasting 4 roasts, more fruit than fish.
- cannonfodder
- Team HB
- Posts: 10507
- Joined: 19 years ago
Had a couple other home roasters try it out and gave it a thumbs up so tonight I roast and post.
Dave Stephens
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- Posts: 3
- Joined: 9 years ago
Thanks so much to the Mill City Roasters team for sponsoring this competition!
I was lucky enough to scoop up one of the last packets and just got started with my roasting this week. I'm kickin' it old school with an un-modded SR500; roasting by sight and smell. The results are sure to be interesting (perhaps Steve and Dave will offer some prizes for most uneven roast; most extreme roast? I wonder if I could sway the judges by including some chocolate covered roasted Columbia Cauca Alto Capa Rosa beans with my entry?).
With humidity in the 80%+ range, roasting in the Mid-Atlantic is certainly more challenging than expected this week. I've only just cupped my first attempt and quite enjoyed the balance - particularly the dark sugars against the sweet fruit. Very delighted to have 3.80 pounds of beans left as it will take some time to get to awesome perfection.
A question for the group: What are your thoughts on the ideal time from roast to packaging the beans for shipment?
I was lucky enough to scoop up one of the last packets and just got started with my roasting this week. I'm kickin' it old school with an un-modded SR500; roasting by sight and smell. The results are sure to be interesting (perhaps Steve and Dave will offer some prizes for most uneven roast; most extreme roast? I wonder if I could sway the judges by including some chocolate covered roasted Columbia Cauca Alto Capa Rosa beans with my entry?).
With humidity in the 80%+ range, roasting in the Mid-Atlantic is certainly more challenging than expected this week. I've only just cupped my first attempt and quite enjoyed the balance - particularly the dark sugars against the sweet fruit. Very delighted to have 3.80 pounds of beans left as it will take some time to get to awesome perfection.
A question for the group: What are your thoughts on the ideal time from roast to packaging the beans for shipment?
- Boldjava
- Posts: 2765
- Joined: 16 years ago
It is our pleasure to have this opportunity to engage with homeroasters. Thank YOU for joining in.beanpop wrote:Thanks so much to the Mill City Roasters team for sponsoring this competition!
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I have only sample roasted this bean but your use of the word "balance" was precisely what I experienced with the bean when I evaluated this green among 8 Colombians. I immediately selected it and jumped to the phone and reserved 4 bags with the broker.I've only just cupped my first attempt and quite enjoyed the balance - particularly the dark sugars against the sweet fruit. Very delighted to have 3.80 pounds of beans left as it will take some time to get to awesome perfection.
As an informational post only, early entries are kept in a chest freezer until we get to evaluating the coffee. If we need to freeze a coffee, I will take it out of the freezer the night before we evaluate it.... for the group: What are your thoughts on the ideal time from roast to packaging the beans for shipment?
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LMWDP #339
LMWDP #339
- cannonfodder
- Team HB
- Posts: 10507
- Joined: 19 years ago
In the mail. It was an interesting one to work with. Depending on the profile I got everything from darker fruit to bright acidity and citrus. Trick was balancing the acidity while bringing out more of the body and developing the sugars without burning out all of the acidity.
Dave Stephens