Klatch Tanzania Zanzibar Peaberry

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
BoulderMike

#1: Post by BoulderMike »

I just roasted my first try at this and the results were, at least for me given my inexperience, excellent. Very mild, smooth and tasty. I hit first crack much earlier than expected on my Cormorant but the roasted beans look very evenly roasted, and again, the taste was excellent.

bicktrav
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#2: Post by bicktrav »

Nice job! Does it have a winey quality? I've had a few great Tanzanian coffees that have landed like bracing red wines. Really good stuff!

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BoulderMike (original poster)

#3: Post by BoulderMike (original poster) » replying to bicktrav »

I am not too sophisticasted on taste but I would say that it might have hints of a very smooth and mild Pinot Noir. So maybe mildly fruity, but mostly just creamy and mellow. Next time I see a Klatch coupon I am definitely ordering more.

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LBIespresso
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#4: Post by LBIespresso » replying to BoulderMike »

Klatch has a black friday sale where they sell gift cards at a 20%ish discount. I bought last year for the first time and my only regret was not spending more. I really like their offerings.
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LBIespresso
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#5: Post by LBIespresso »

BoulderMike wrote:I just roasted my first try at this and the results were, at least for me given my inexperience, excellent. Very mild, smooth and tasty. I hit first crack much earlier than expected on my Cormorant but the roasted beans look very evenly roasted, and again, the taste was excellent. image
What were your burner adjustments? Diffuser open or closed?
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BoulderMike (original poster)

#6: Post by BoulderMike (original poster) » replying to LBIespresso »

Can't say my notes are that precise. But I can say that I started with the diffuser pushed in (open) but did some opening and closing later before first crack. As to burner, I charged at 25, moved up to 35 to 40, then down to 10 when first crack started, then off about 30 seconds into first crack. My charge temp was ~410F. I turned the burner up from 25 to ~40 when I dropped. I think maybe I should delay increasing the burner a bit after drop as that might be why my TP is too high. Either way, the results were excellent.

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LBIespresso
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#7: Post by LBIespresso »

Personally I don't think it is a good idea to touch the diffuser during a roast. It makes for too large of a change without simultaneously changing the air and then you start getting into the territory of unrepeatable changes. I roast with it open or closed. Still working out which coffees do best with which though. For fun, try a roast (with crappy greens) where you don't touch anything but the diffuser and open and close it at different points to see how big a change it makes. It's pretty big.

I soak for 1 minute. Warm up and charge at 10mBar then hit the gas at 1 minute. I suggest you stick with 1 diffuser setting, a standard soak time, 1 air setting, and then just play with controlling the roast with the gas for now until you get a better feel for the machine. My 2 cents...

Limit your variables as much as possible and have fun!
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BoulderMike (original poster)

#8: Post by BoulderMike (original poster) » replying to LBIespresso »

Being a bit "dumb" here, when you say soak, can you explain what you mean? Are you referring to after you drop the beans or before? Johan says in his "getting started" tutorial to charge at 25mBar, are you saying you get up to drop temp at 10mBar? Basically, can you explain a bit more simplistically for a less experienced roaster like me what you mean by "soak for 1 minute, warm up, and charge at 10mBar then hit the gas at 1 minute"? I assume the last part is after drop, but not sure about the other parts. Sorry to be dense, I appreciate the input.

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LBIespresso
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#9: Post by LBIespresso »

No problem at all! Roasting is very jargony

Charge is when you put the green in the roaster. Drop is when you take the roasted coffee out when you're done. Soak is when you use little to no burner at the beginning of the roast. So here is my approch:

Warm up the machine at 10 mBar. Mine will get to well over 400 bt with the burner at 10 and air at 7.
Charge at target bt and wait until 1 minute mark
At 1 minute I hit the gas and move air to 8.

At bt of 310 I start to lower gas a little bit at a time to try to get that declining ror.

No gas adjustments just before or after fc.

I'm using 2mm tc's not rtd's

Does that help?

Fire away with any questions!
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BoulderMike (original poster)

#10: Post by BoulderMike (original poster) » replying to LBIespresso »

Again, I appreciate the help.
So, let me see if I am understanding correctly:

"Warm up the machine at 10 mBar. Mine will get to well over 400 bt with the burner at 10 and air at 7."
Meaning before I add the beans to the roaster/drum? I called this drop but what I mean is when I open the chute on the roaster and "drop" the unroasted beans into the drum. Is warm up as you refer to it referring to the time between turning on the gas and getting to the charge temp where you would then open the chute and let the beans into the drum? If so, next time I will try warming up at 10 mBar rather than the 25 mBar that Johan suggests.

"Charge at target bt and wait until 1 minute mark"
Is this then what you referr to as soak? Meaning after beans are added to drum up until the 1 minute mark, or do you mean that once you hit the target bt you wait a minute until putting the beans into the drum?

"At 1 minute I hit the gas and move air to 8."
Assuming that the "charge at target bt and wait until 1 minute mark" refers to after beans are in drum, which I guess is what you meant, at the one minute mark after putting beans in drum you up the gas to something like 25 to 40 depending on the roaster and the beans, then it seems the primary changes I would try next time are: (1) use a lower burner temp to get to the charge temp where I put the beans into the drum, (2) don't raise the burner temp until 1 minute after the beans are in the drum, and (3) increase my airlow a bit from what I have been doing which is mainly leaving at at 6 to 7 from before beans are in drum until drop at the end of the roast.

"At bt of 310 I start to lower gas a little bit at a time to try to get that declining ror."
This makes sense. I think you are saying rather than waiting until FC to lower the burner, you start doing this at 310.

Thanks again and sorry for the long post here.