Roasting Competition by Mill City Roasters - Discussion Thread - Page 7
- yakster
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I noticed the same thing with my roasts, just cupped my six roasts of this coffee and picked one of them to send in. Now I've got five other roasts to drink, all of them noticeably different, especially the one where the circuit breaker tripped at full yellow and I had to start the roast again after cooling down the Behmor. (that one wasn't selected)cannonfodder wrote: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.
This was fun, forced me to experiment with profile tweaks on my Behmor Plus and break out the cupping spoons.
Thanks Mill City Roasters!
-Chris
LMWDP # 272
LMWDP # 272
- millcityroasters
- Posts: 253
- Joined: 9 years ago
No, thank you. We all love coffee, but it's much more fun when we've got someone to share it with.
Speaking of which, anyone else want to do t-shirt selfie? Maybe with your "I Roasted" sticker? They were Nick's idea and he feels left out.
Speaking of which, anyone else want to do t-shirt selfie? Maybe with your "I Roasted" sticker? They were Nick's idea and he feels left out.
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I definitely preferred the coffee using the shorter roast. I sent off my roast samples yesterday.rgrosz wrote: I did a head to head comparison against my current favorite Colombian, a 2013 Alto del Obispo from Huila. The Capa Rosa was very similar, but the Huila has a touch more acidity and nicer fruit. Next time I'll shoot for a drop at 2:10 after start of first crack, or temp of 1C+31 F.
LMWDP #556
Life is too short to drink bad wine - or bad coffee
Life is too short to drink bad wine - or bad coffee
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- Boldjava
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For those of you who haven't met Yakster, it is a must in this lifetime. This is a classic pose in a classic hat which has a storied history.yakster wrote:Here you go...
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To a good friend!
Dave
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LMWDP #339
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- TomC
- Team HB
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I'm really impressed with the majority of what we're seeing out of Colombia this past year. It seems to me to be moving at a pace greater than many other south American and Centrals. This coffee seems to represent an interesting challenge in that I'm also finding a great deal of variability in the results based on minor grind changes. I only have two shots at profiling it, and although I like the results of my first batch, I think I can massage another point/half-point with further tweaks.
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- roastimo
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