Roast and Learn Together - January 2016 - Page 2

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

#11: Post by GeneBean »

SAS,
I'd really like to see Ka'u coffee roasted and cupped here. I had a friend bring back their natural in green beans and I could not get a good roast from them. That was a few months ago and since I've been learning more about roasting and particularly developing the roast. I would like to learn what I was doing wrong. I even complained to the manager at Ka'u and he was gracious enough to send me not only a pound of the naturals but also the washed greens free for me to experiment with. I was able to obtain a very good roast with the washed but never could get the naturals to taste good. I'm looking forward to your experience with the naturals.
Gene

brianmch

#12: Post by brianmch »

GeneBean wrote:SAS,
I was able to obtain a very good roast with the washed but never could get the naturals to taste good. I'm looking forward to your experience with the naturals. Gene
I am having trouble getting a good roast from a low grown/soft bean Brazil. It's not the Minas Geras from the Nov/Dec RAL. Maybe the powers that be would consider this sort of thing in their bean-choice matrix? Or maybe they already do and I'm too dense to figure it out.

Back to lurking/newbie mode. Brian

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Boldjava
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#13: Post by Boldjava »

brianmch wrote:I am having trouble getting a good roast from a low grown/soft bean Brazil. It's not the Minas Geras from the Nov/Dec RAL. Maybe the powers that be would consider this sort of thing in their bean-choice matrix? ...
Brian, please feel free to come forward with a suggested bean and a vendor for a month this Winter. Glad to help you facilitate the discussion if you would find that helpful.
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day

#14: Post by day »

If we have a limited quantity of hb special green within posted range I would love to get a pound or two if possible and small quantities being distributed.

A correspondence with gcbc would be incredible imo.
Yes, i you per this on an iPhone

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TomC (original poster)
Team HB

#15: Post by TomC (original poster) »

Holidays are keeping all of us busy but we'll have a rotating group of authorized vendors doing RLT offerings. Stay tuned.

If something isn't listed by January, so be it.
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brianmch

#16: Post by brianmch »

It sounds like this may not happen in January so I'll keep my eyes open for a February offering. No biggie and no pressure. I'm sure that the folks that set these up have their hands full (TomC and Dan) with other stuff. I'm just glad there is a RLT. Having a Behmor makes it tough so if someone is wanting to sell their Huky, Quest, or equivalent so they can move up to another machine LMK!

I've got my hands full enough with my Brazil to keep me busy. I should just throw it out and roast something easy/good but I want to get better with it. A local roaster buddy said to try and go only in sequential 15 second increments 1c is over to try to alleviate the burnt flavors. My 30 sec roasts yesterday have been much better.

That said, I know that prevailing wisdom is for a longer development time but that just isn't working for this bean. Or, maybe put another way, I don't know how to find the sweet spot to extend it without burning it_or_ under developing it.

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Boldjava
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#17: Post by Boldjava »

brianmch wrote:... I've got my hands full with my Brazil troubles anyways!
If the post isn't appropriate for the Nov/Dec thread, post it separately and let's see if we can help you with it.
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Chargerswin

#18: Post by Chargerswin »

day wrote:If we have a limited quantity of hb special green within posted range I would love to get a pound or two if possible and small quantities being distributed.

A correspondence with gcbc would be incredible imo.
Thanks Day, would love to help in any way. :D
Sonofresco roasters are better than yours ;).

Chargerswin

#19: Post by Chargerswin »

brianmch wrote:I am having trouble getting a good roast from a low grown/soft bean Brazil. It's not the Minas Geras from the Nov/Dec RAL. Maybe the powers that be would consider this sort of thing in their bean-choice matrix? Or maybe they already do and I'm too dense to figure it out.

Back to lurking/newbie mode. Brian
Interesting consideration, A Colombian or washed Ethiopian would probably be the most predictable over the various roasting methods. Assuming the Chaff is not going to be excessive or fine like in a DP or Natural coffee.
Sonofresco roasters are better than yours ;).

brianmch

#20: Post by brianmch »

I'm a +1 for a Colombian that can be a SO spro or a decent cupper, would take 5 lb of an 85+. Nothing spectacular, just a skill honer. Since the Admins were asking. I appreciate what you all do here.