Coffee roasting at home is both rewarding and frustrating
What's in your roaster this week

Just thought I would post a new topic for home roasters
To catalogue the roasting habits of home roasters from around the globe

This week I roasted
700 grams of Nicaragua del Cielo Cup of Excellence


KK

300 grams each of:

Sulawesi Tana Toraja Ke'pe
El Salvador Matalapa "El Mirador"
Rwanda Gkongoro Nyarusiza
Ethiopia Gr 3 DP Yirga Cheffe, the one Tom says might be IMV but no one knows for sure

This is pretty typical for me - 3 or 4 coffees from pretty far-flung places, with very different flavors. I like a little variety in my life.

What is new is that I did them all in my brand spankin' new Quest M3, which is freakin' fantastic! I'm just amazed at the difference in flavor in coffees done in the Quest as compared to the Behmor. There's just something to be said about using a drum roaster, being able to control the profile and streeeeeetch that 1C out. I just did them yesterday and already the Yirga Cheffe is most excellent, with great fruit in the aroma and cup. It will be even better when I get some thermocouples and with them the ability to profile even better.

These were all roasted on the 17'th, so its what we're currently drinkin'

Ethiopian Gr.3 Dp Yirg
Costa Rica Helsar De Zecaro
Costa Rico Don Mayo, La Ponderosa Bourbon
Costa Rica Genesis, "Meil" Process

All 170gr batches on the Hottop B. These four coffees were the first time I dropped the batch size down, and I must say.. I like it.. the roast responds quicker, and I feel more in control of it. The Yirg and Helsar are City+, and the Genesis/Bourbon are a tad darker, but nothing went to second crack.

That, and the coffees came out absolutely phenomenal. The Helsar in particular, is just amazing. Im really, really proud of myself, and very happy with the Hottop. I never thought Id get such results from home roasting, but, now Im hooked!

these are all for brewed coffee... I haven't begun to roast my own espresso yet.. I gave up a while ago, but, with results like these.. Ill be giving it another try.

Well, this week I am roasting two different types of coffee.

The first one is a new espresso blend. This is a 4-part blend with a Brazilian base.
The second one is a three part blend with Sumatra/Sidamo/Costa Rica - I have had quite a few people say they enjoy its deep base!

Just this morning I roasted
Sumatra Blue Batak
2 x 500 grams for a business friend going camping

KK

Two espresso roasts:
Yemen Hamai
and a blend of Brazil 5oz., Ethiopian Sidamo 2oz., and Nicaragua 2oz.

Roast on!

Sidamo Shilcho, from Klatch, first pops of second for espresso
FVA Tree Dried, from SM, C/FC for espresso (yeah, really light, so it stays peachy)
Mix of Vienna roast old Kenyas and C/FC, old pulp natural Central sweeteners for cappas (Kenyas are the ultimate dark roast, coffee with cream, bean. Good use for them if they taste gamey or are past crop)
SM's nice Rwanda, Light City, for brewing.

From a couple days ago:
Sumatra Takengon Classic (dark!)
Braz. Moreninha Formosa Raisin (65%) + Ethiopia Misty Valley (35%)
Peru Cusco Canelon
300g of our house espresso blend

I might roast up an El Salvador tonight, or more of that awesome Peru.

In the past week I've roasted:
El Salvador Los Luchadores Pacamara (City+)
Nicaragua Limoncillo Pacamara (1st pops of 2C)
Kenya Nyeri Peaberry/Mutwewathi (City+)
Yemen Mohka Haimi (Full City/no 2C)
All from SM/227g batches/roasted for vac pot