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novasurf
01-23-2011, 01:15 PM
Guatemalan Limonar
Bali Blue Moon Organic
Beso Espresso
Negrita
Taina
Our house blend

What did you roast today?

BSB
01-23-2011, 01:23 PM
Nothing! Yesterday, IMV and El Sal Santa Josefita

mpd340
01-23-2011, 03:24 PM
Ethiopian Herrerra:tu

BSB
01-30-2011, 06:17 PM
Bali Blue Moon Organic
Panama Boquete Lerida - Las Chichicas

BSB
01-30-2011, 06:36 PM
I'm back on the road. Been drinking alone (me and George T :D) for the last 6 weeks. I'll be moving some coffee for the next 10 weeks. It's amazing how much you can make at $2 a cup "donation" :banger

Wanger
02-02-2011, 08:33 AM
Last thing we roasted was some Costa Rican on Saturday. :) Will be brewing up the first pot with it tomorrow. :)

novasurf
02-02-2011, 04:17 PM
Sweet Limmu for the masses.

x man
02-02-2011, 11:26 PM
Got enough for a couple weeks yet, if we get a warm day, maybe 45 or 50
i will roast again.

OLS
02-03-2011, 10:05 AM
My nards, by this heater.

x man
02-07-2011, 04:58 PM
Costa Rican, Panamanian, Timorian and Balinese, yesterday and today.
Actually i blended the roasts, the CR and Pan and then the Tim and Bali.
I figured they might blend well being from near latitudes.

Nathan King
02-07-2011, 05:06 PM
I roasted some wonderful Nicaraguan beans that will soon be ground and become the espresso in my lattes. It is quite delicious and even has a finish lightly reminiscent of plums.

novasurf
02-13-2011, 04:06 PM
Aricha 34

Wharf Rat
02-13-2011, 07:12 PM
Sweet Limmu for the masses.

Which, BTW, is quite tasty!

x man
02-16-2011, 12:04 PM
Roasted some JBM thanx to our uncle yummy
and today i roasted some Indian Malabar. yum

BSB
02-17-2011, 11:02 AM
Maui Blend and a Guatemala Peaberry

Mr B
02-17-2011, 11:34 AM
Last night:
El Salvadorian and Ethiopian.
These have been making a great blend.

ashtonlady
02-22-2011, 05:49 PM
Ethiopian Org Natural Yirgacheffe Aricha 14 from 2008 Vacume packed. THis seems to work well for holding on to coffee that I really like. I will know How it tastes in another day. I let my roast rest 2 days before brewing.

Mr B
02-22-2011, 06:00 PM
Sunday was:

Sumatra Grade 1 Mandheling / Vienna
Papua New Guinea AA Kimel / Vienna
Etheiopia & El Salvador Belnd / Full City

novasurf
03-02-2011, 03:49 PM
A lot.

ashtonlady
03-02-2011, 04:09 PM
A lot.

THat is a good thing.

Mr B
03-09-2011, 01:35 PM
On Saturday it was:

Papua New Guinea Baroida Plantation
Ethiopia Harar, Organic Dry Process, Biftu Genema
and Guatamala San Juan Sacatepaquez, Villa-Lupe

MarkinCA
03-10-2011, 10:37 PM
Ordered the 4lbs Sampler this evening from Sweet Maria's. Will find out more of what they choose for me to sample when it arrives:=:

ashtonlady
03-11-2011, 12:09 AM
Tonight it is Organic Hope Project from Tanzania. Roasting it to City +

MarkinCA
03-13-2011, 12:01 PM
Has anyone roasted the following:

Panama Las Flores De Boquete, or

Ethiopia Sidama Bonko?

Just curious if you have, what your thoughts were on the two varieties...

Mr B
03-14-2011, 01:59 PM
Ordered the 4lbs Sampler this evening from Sweet Maria's. Will find out more of what they choose for me to sample when it arrives:=:

My 4 lb sampler from S.M. had 4 very good samples in it. I was not dissapointed.

Mr B
03-14-2011, 02:01 PM
Has anyone roasted the following:

Panama Las Flores De Boquete, or

Ethiopia Sidama Bonko?

Just curious if you have, what your thoughts were on the two varieties...


I have not had those exact varities but the Ethiopia Wet Process Guji Oromo I got in my sampler was good.

Mr B
03-14-2011, 02:03 PM
On Friday I roasted up some Costa Rica Manantiales -Finca Fidel. (Vienna)
Very nice medium body. Notes of cream and nuts. Not quite as spicy as I like but very good.

x man
03-14-2011, 02:07 PM
I am done roasting for awhile, i have enough for maybe 2 months.
Then i plan to place an order with our Uncle.
Anybody have a source for Galapagos beans?:sh:confused:

MarkinCA
03-14-2011, 07:06 PM
My sampler from SM arrived today with the following:
http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-2.jpg

I ended up roasting two 4oz batches of the "Panama Finca La Camiseta"

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures008-1.jpg

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures011.jpg

We'll let em degass overnight and hopefully enjoy my first home roast tomorrow AM with a stogie:D

x man
03-14-2011, 10:42 PM
Nice lookin beans.

Mr B
03-15-2011, 01:47 PM
Nice Mark! That Sumatra Grade 1 Mandheling was very tasty. I like the spicyness of the Sumatrans.

Mr B
03-15-2011, 02:03 PM
Yesterday it was Colombia Los Galpones-Manuel Santacruz, Microlot. (Vienna)

http://im1.shutterfly.com/media/47a1dd34b3127ccefcca0186ee2100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

BSB
03-15-2011, 07:28 PM
I roasted Costa Rica Manantiales - Finca Fidel this morning. to just FC

MarkinCA
03-15-2011, 07:46 PM
El Salvador Molino de Santa Rita @FC/FC+. Still a learning curve matching bean color and roast:

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures012-1.jpg

Nice Mark! That Sumatra Grade 1 Mandheling was very tasty. I like the spicyness of the Sumatrans.

That's the word on the street Brent. Gradually working my way down to that bag:D

I roasted Costa Rica Manantiales - Finca Fidel this morning. to just FC

I couldn't get enough of Costa Rican coffee Bob when my wife and I were down that way for 3 weeks. Did a tour of the Cafe Brit plantation. What a great tour!

BSB
03-16-2011, 02:13 PM
PNG Baroida Plantation to FC. Lota quakers

Mr B
03-17-2011, 11:27 AM
Yesterday was:

Brazil Organic Fazenda Colina &
Guatemala San Juan Sacatepequez-Villa Lupe.

BSB
03-17-2011, 11:36 AM
Rwanda Remera Nyarusiza, just to FC

BSB
03-24-2011, 07:18 PM
Nicaragua Jinotega FTO Mancotal & Sumatra Blue Batak Tarbarita Peaberry. Both are supposed to have tastes of root beer.

Savor the Stick
03-24-2011, 07:45 PM
I just did a pound of Columbian Suprema beans.......:dr


I can't wait for a test cup tomorrow morning.

I'll go take a picture and load it if anyone is interested in some Coffee Bean Po**?

Savor the Stick
03-25-2011, 05:55 PM
This still needs to de-gas a few days but I had a cup this morning and it was Good!:noon

It'll get better.
http://i304.photobucket.com/albums/nn179/jonesie_007/PIF%20Shave%20stuff/Picture018.jpg (http://http://i304.photobucket.com/albums/nn179/jonesie_007/PIF%20Shave%20stuff/Picture018.jpg)


http://i304.photobucket.com/albums/nn179/jonesie_007/PIF%20Shave%20stuff/Picture033.jpg (http://http://i304.photobucket.com/albums/nn179/jonesie_007/PIF%20Shave%20stuff/Picture033.jpg)

Mr B
03-25-2011, 06:05 PM
Looks nice Kevin.



Last night I did:
Colombia Los Galpones Manuel Santacruz-Microlot. (FC+) &
Costa Rica Manantiales Finca Fidel (FC+)

BSB
03-26-2011, 11:40 AM
Looks nice Kevin.



Last night I did:
Colombia Los Galpones Manuel Santacruz-Microlot. (FC+) &
Costa Rica Manantiales Finca Fidel (FC+)

Looks like we are buying coffee from the same place :tu I really like the quality and the selection.

Mr B
03-29-2011, 12:42 PM
Looks like we are buying coffee from the same place :tu I really like the quality and the selection.


Ya, I just wish they wer'nt out of Sumatran :(

MarkinCA
03-29-2011, 08:37 PM
Nice looking Columbian Suprema Kevin...

:D...Speaking of Sumatra. Some Sumatra Grd 1 Mandheling this afternoon. FC+ - Vienna?

http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-4.jpg

Mr B
03-30-2011, 12:32 PM
Looks Good Mark!!!

BSB
03-30-2011, 06:27 PM
Colombia Los Galpones-Manuel Santacruz microlot, to just FC. Will rest it till Friday.

BSB
03-31-2011, 12:02 PM
BCT 100% Maui Red/Yellow Kaanpali Blend. Funny, this roasts up pretty good in my FR, but comes out uneven in the big Coffee Kinetics roaster. Needless to say, this was done in the FR to FC.
Gonna do something else, too. Prolly not drink much hot coffee this weekend, gonna be in the 90s on Sat and 80s on Sun.
Sure am looking forward to leaving this place.

BSB
03-31-2011, 12:37 PM
And India Mysore Nuggets Extra Bold, the last of it. I just love that name :r

CoreyD
03-31-2011, 12:45 PM
Indonesian Sulawesi stopped into the 2nd crack
http://i82.photobucket.com/albums/j260/sylence_2006/002-1.jpg

BSB
03-31-2011, 01:18 PM
Hmmm, not a very even roast. You attribute that to the coffee or your roaster. Whatta you using?

CoreyD
03-31-2011, 01:23 PM
Hmmm, not a very even roast. You attribute that to the coffee or your roaster. Whatta you using?
From what I read it will roast slightly uneven, as is true with most Indonesians. I stopped it half way throughg the 2nd crack because the kids were screaming it was to smoky and the mamma said stop so I couldn't fully do what I wanted with it. I use a FR 300

BSB
03-31-2011, 03:11 PM
Just curious, what level roast were you shooting for? I use the FR500

Mr B
03-31-2011, 06:41 PM
Possibly too many beans in the roaster? Overfilling will lead to uneven roasts too.

BSB
03-31-2011, 06:54 PM
Possibly too many beans in the roaster? Overfilling will lead to uneven roasts too.

That is very true. You prolly don't wanna go to much past 10 secs into 2nd crack, that will already be a Full City+ roast.
And if you are roasting indoors, I do it directly under the hood for the stove. You are gonna get a LOT of smoke, going deep into 2nd crack.

MarkinCA
04-04-2011, 10:37 PM
While working from home today, I did manage to sneak out to the patio around 5PM this evening (about 81*) and roast a couple of small 3.5oz batches of Ethiopia FTO Sidama - Shilcho Coop:

Without flash:
http://i250.photobucket.com/albums/gg271/markinca1953/Pictures003-1.jpg

With flash:
http://i250.photobucket.com/albums/gg271/markinca1953/Pictures004-5.jpg

Solid FC+ I think with each roast timed at 6min 30sec prior to cooling off... I sure enjoy popping a few beans in my mouth following the cool down while they are still room temperature for a sampling taste:tu

Mr B
04-05-2011, 10:48 AM
Lookin good Mark!
I'm placing an order today (S.M.).

Mr B
04-11-2011, 11:29 AM
Just in case you guys are interested there is a coffe pass going on.

http://www.cigarasylum.com/vb/showthread.php?t=44480

Mr B
04-11-2011, 11:31 AM
Saturday it was:
Colombia Finca Buenavistsa, Carlos Imbachi &
El Salvador Molino de Santa Rita

BSB
04-14-2011, 06:51 PM
Panama Las Flores de Bouquete to FC, came out a bit uneven with a few quakers. First batch on returning to 6,500 ft above sea level.

MarkinCA
04-17-2011, 09:55 PM
Roasted a batch of Panama Finca La Camiseta today @ FC+:tu

Mr B
04-18-2011, 11:14 AM
Yesterday was Guatamala Ojercaibal & Espresso Workshop #15, Les Baxterizer. I took both of these to Vienna.

BSB
04-20-2011, 10:09 AM
Ethiopia Beloya 25, to city+. This has been vacuum sealed and frozen for years, I thought I'd break it out for Easter. This was awesome coffee when fresh, tons of blueberry. Here's hoping

BSB
04-20-2011, 11:34 AM
There was about 30 grs. of the Beloya left, so I added some Yemen and some Java and roasted to FC+. Mocca Java Blend :dr

MarkinCA
04-23-2011, 06:22 PM
Yesterday afternoon, roasted a batch of "El Salvador Molino de Santa Rita" to FC+. Looking forward to drinking this on Sunday afternoon following an early Easter dinner:tu

Mr B
04-25-2011, 11:17 AM
Mark, I did a batch of the same on Saturday El Salvador Molino de Santa Rita. I took this one to Vienna.
I also did a batch of Colombia Finca Buenavista - Carlos Imbachi. Full City +

MarkinCA
04-25-2011, 11:27 AM
Mark, I did a batch of the same on Saturday El Salvador Molino de Santa Rita. I took this one to Vienna.
I also did a batch of Colombia Finca Buenavista - Carlos Imbachi. Full City +

Brent, good weather outside when I roasted the El Savador in the Poppery II.

I don't know about you, but I find with all of the beans I've roasted to date, there is a long lag-time between the end of the 1st crack and the almost slight beginnings of the 2nd crack. An almost eerie silence. At the end of the silence period, I'll hear a couple of 2nd cracks, but its not till later when the 2nd cracks actually pick up their pace.

So, I'm usually counting from around 10 to 20 seconds into the 2nd crack prior to pulling the plug on the Poppery II and cooling the beans.

In essence, at 7 min into roasting the El Salvador, the plug was pulled.

Nonetheless, we enjoyed some good coffee on Easter Day which all seemed to enjoy, which includes now as I write this...

Mr B
04-25-2011, 12:44 PM
Ya, every popper is different. Even within the same brand and model. I have some that get super hot but the blower fan is weak and I have to stir almost the entire time. Others have a strong blower but do not get hot enough so I put the popper in a box and run another popper, blowing hot air into the box to increas the temp in the other popper. It might sound like a pain but I have a system and it works. I like to alternate between poppers while one cools in front of a fan.

MarkinCA
05-01-2011, 04:18 PM
No roasting today, but...

Did place an order this afternoon with SM for 2lbs of the El Salvador Molina de Santa Rita (really enjoy this bean) and 2lbs of their Espresso Monkey Blend:noon

Mr B
05-05-2011, 06:02 PM
Monday it was Yemen Mokha Sana'ani Roasted to Vienna.
And Sumatra Grade 1 Mandhling Roasted to Full City +

germantown rob
05-06-2011, 11:11 PM
Panama Esmeralda Gesha - Mario Enero Lot 1lb to City and 1lb to City+ with 5min from start of 1st crack and end of roats for espresso.

MarkinCA
05-08-2011, 12:44 AM
Roasted a 7oz batch of SM Espresso Monkey Blend to FC+ this afternoon. Its currently degassing and will tighten the lid early tomorrow morning. We'll give it a go this coming Monday morning with a smoke:D

novasurf
05-11-2011, 02:57 PM
Brazil Peaberry Reserve, Media Luna, Beso Espresso, and 10 samples.

ashtonlady
05-11-2011, 10:11 PM
sounds good

Mr B
05-12-2011, 10:35 AM
Last night was Yemen Mokha Sana'ani to Full City+
and Papua New Guinea AA Kimel to Full City + / Vienna.

BSB
05-12-2011, 04:08 PM
I roasted a Rwanda FT Duhingekawa Women's Cooperative, yesterday. 2 batches, 1 to city+ and 1 fast roasted to FC. First taste test tomorrow morning.

MarkinCA
05-15-2011, 06:56 PM
For the upcoming week, a batch of El Salvador Molina de Santa Rita to FC+. Love chewing on these beans while they're still warm:tu

BSB
05-17-2011, 05:51 PM
Yemen Mokha Sana'nai from SM to FC+

Mr B
05-17-2011, 06:07 PM
Yemen Mokha Sana'nai from SM to FC+


I liked this one alot.

BSB
05-17-2011, 07:50 PM
Now I'm looking forward to it even more.

Nashi Coffee
05-19-2011, 12:42 AM
Roasted Some

Organic Colombian
Costa Rican Catimor
Brazil Yellow Catuai

BSB
05-20-2011, 11:14 AM
Costa Rica Chirripo Los Crestones - Finca Alaska

Nashi Coffee
05-20-2011, 10:39 PM
Roasted Some Santo Antonio Brazil Yellow Catuai.. Nice Strong Flavored Coffee With Fruity Notes, Very Unique N Well Rounded.

Mr B
05-25-2011, 11:50 AM
Monday night I did some Rwanda FT Dukunde Kawa Musasa to City + and also some Ethiopia Yirga Cheffe to Full City.

Wanger
05-25-2011, 08:10 PM
Just roasted a pound of Tanzania Mbinga Ruvuma. Should be tasty. Smells wonderful. :)

Mr B
06-02-2011, 11:10 AM
Sunday was India Monsooned Malabar AA to Vienna &
Kenya Kirinyaga AA Kabingara to Full City +

MarkinCA
06-13-2011, 08:12 PM
This afternoon, around 15oz of SM Espresso Monkey Blend knocking on Vienna roasts door. Those beans are shiny:D

Mr B
06-14-2011, 12:08 PM
Hopefully roasting tonight.

MarkinCA
06-14-2011, 03:24 PM
Hopefully roasting tonight.

:D...I don't want to hear that you've been buying Folgers Brent;)

Mr B
06-14-2011, 05:49 PM
Dude are you kiddin!!! Tasters Choice all the way

designwise1
06-29-2011, 11:08 PM
2 separate roasts tonight. Both purchased from Sweet Maria's (am I allowed to give them a plug?).

Honduras (USDA organic) Marcala - Cocosam Coop. Almost out of this one.
and
Guatemala Fraijanes - Finca Agua Tibia

Both roasted to full city +

designwise1
07-01-2011, 05:29 PM
today: Brazil Cerrado DP Fazenda Aurea (classic expresso base)
According to Sweet Maria's: low acid cup with creamy body, nutty in light roasts, chocolate in darker roasts. I'm roasting to FC+. We'll see how it turned out tomorrow morning.

novasurf
07-09-2011, 07:05 AM
Off to the races early this morning.

Negrita
Daterra Sweet Yellow
Dominican Fair Trade Baharona (Cafe Feminino project)
El Salvador Las Lajas
Puerto Rican Mountain Dry Process
Costa Rican Finca Genesis Honey Prep

Busy morning.

:ss

CoreyD
07-13-2011, 04:16 PM
roasted yesterday
Indonesian Balinese Blue Moon <FC+>
BCT Jumpstart <FC+>
BCT 100% Maui Red/Yellow kaanpali blend <City and a FC mix>
Panama Boquette Classico Right before <FC and a FC+ mix>
Ethiopean Natural Sidamo Gaji <between first and 2nd crack and a FC+ mix>

novasurf
07-16-2011, 05:23 AM
Media Luna
Brazil Peaberry
Kenya AA Kieni

Mr B
09-19-2011, 01:30 PM
Yesterday was;
Sumatra Dry-Hulled Aceh Bukit
Sumatra Tarabarita Peaberry
Ethiopia Dry-Process Yirga Cheffe

Mr B
09-26-2011, 11:27 AM
Saturday was:
Ethiopia Gr. 3 Dry-Process Yirga Cheffe
Kenya Murang'a AA Kangunu
Both to Full City +

floydpink
10-09-2011, 07:20 PM
Zambia Terranova Estate

germantown rob
10-12-2011, 04:48 PM
Panama Don Pachi for espresso.

Mr B
10-12-2011, 05:06 PM
Panama Don Pachi for espresso.

Got my first batch of Panama coming in the next few days

Ordered
El Salvador Santa Ana Naranjo
Nicaragua Mozonte - Un Ragalo de Dios
Panama Boquete Garrido Estate Lot 26-92
Ethiopia Yirga Cheffe Dumerso Coop
Kenya Nyeri Tegu

MarkinCA
10-13-2011, 11:29 PM
How's it going everyone?

Oct 2: Roasted the rest of my SM Monkey Espresso blend, and about 3/4 lbs of the El Salvador Molina de Santa Rita. I really enjoy this El Salvador brand. Really tasty stuff:tu

garryyjr
10-14-2011, 08:50 AM
Good to see all the different roast. I have been thinking about buying a roaster and getting into this as well.

Not sure where to buy the beans. The local spot only has a few to select from, Nothing like the list i have been seeing from all of you.

MarkinCA
10-14-2011, 09:46 AM
Not sure where to buy the beans. The local spot only has a few to select from, Nothing like the list i have been seeing from all of you.

Hello G, You can try the following web pages which are located just South of your location:

http://www.sweetmarias.com/index.php

http://coffeeproject.com/shop/magento/index.php

Sweet Maria's though has a great selection and background info on the green beans they carry...:tu

garryyjr
10-14-2011, 09:50 AM
Thanks. I will check them out street work.

replicant_argent
10-14-2011, 09:56 AM
Time to roast some Brazil and Columbian from CCM.
Gotta have beans for espresso this weekend.

Mr B
10-14-2011, 10:42 AM
Good to see you back here again Mark. I hope things are going well.

novasurf
10-15-2011, 09:49 AM
Santa Rita Natural
Media Luna
Tanzanian Peaberry
Negrita

In that order.

x man
10-15-2011, 12:15 PM
Ive been roasting lately.
Sumatran, Brazilian, Ethiopian Yir,
Costa Rican, Haitian[awesome].

MarkinCA
10-16-2011, 09:52 PM
Good to see you back here again Mark. I hope things are going well.

5x5 mi amigo:tu

Mr B
10-19-2011, 11:23 AM
Tuesday night was:
Nicaragua Mozonte-Un Regalo de Dios to Full City Plus.

Last Night was:
El Salvador Santa Ana Naranjo to Full City Plus.

Both of these smell fantastic. I had the Nicaragua yesterday w/ only about 15 hours rest. It was very tasty. I cant wait to try it w/ a couple of days on it.

I am about to have the El Salvador w/ only 15 hours on it also, in a few minutes. I like seeing how the flavors change over a couple of days rest.

kelmac07
10-19-2011, 11:28 AM
What? No chestnuts? :D

Mr B
10-19-2011, 12:43 PM
What? No chestnuts? :D

Closer to Christmas ;)

BSB
10-20-2011, 04:41 PM
Ethiopia Illubabor-Camp Cooperative to FC
Guatemala Bourbon-Finca San Diego Buena Vista to FC
Both of these for weekend consumption. First try for the Camp coop.

Mr B
10-20-2011, 06:14 PM
Ethiopia Illubabor-Camp Cooperative to FC
Guatemala Bourbon-Finca San Diego Buena Vista to FC
Both of these for weekend consumption. First try for the Camp coop.


I really liked the Guatamala Bourbon F.S.D. I roasted a few months back.

novasurf
10-20-2011, 08:19 PM
2006 natural Kello Yirgacheffe. It started it all for me.

ashtonlady
10-20-2011, 08:33 PM
2006 natural Kello Yirgacheffe. It started it all for me.

Glad to hear it is all for you.

Mr B
11-09-2011, 10:41 AM
Last night was:
Panama Boquete Garrido Estate Lot 26-92
Nicaragua Mozonte Un Ragalo de Dios
El Salvador Santa Ana Naranjo
all at Full City Plus

Savor the Stick
11-09-2011, 02:51 PM
roasting up 4 batches 1/2 lb of :

Guatemalan Antigua
Guatemalan Hunapu
Colombian Supremo
Sumatra Manhandling

Gonna do a little :sl:sl:sl

Mr B
11-09-2011, 02:57 PM
Nice!

x man
11-09-2011, 08:51 PM
Costa Rican
Sumatran
Brazilian
Ethiopian
should be good till after Thanx givin.

Blak Smyth
12-02-2011, 03:05 PM
I just purchased a roaster, french press, and what I now know is the wrong grinder.
I am looking forward to discussing different roasts with you all.
Is there a coffee roaster banter thread? This is the closest thing I could find although it is just called "What are you roasting today?".

jonumberone
12-02-2011, 03:10 PM
I just purchased a roaster, french press, and what I now know is the wrong grinder.
I am looking forward to discussing different roasts with you all.
Is there a coffee roaster banter thread? This is the closest thing I could find although it is just called "What are you roasting today?".

What roaster did you get?
i just purchased one, and am anxiously awaiting delivery
I got the behmor 1600

Blak Smyth
12-02-2011, 03:17 PM
I just grabbed a cheap Nesco Pro to start, got what i consider a great deal on it!:
http://img2.imagesbn.com/images/111920000/111922344.JPG

Yours looks pretty serious Domahawk!



I need to get a nice burr grinder though.
I didn't know the difference and just had my wife go pick-up a blade grinder.
Arghhh so many slopes around these parts. I am into cigars and coffee, I wanna get into pipes and home brewing also, and now wet shaving! agghhhh!

Mr B
12-02-2011, 05:27 PM
Dom, let me know, what are your thoughts on the Behmor 1600 please.

Mr B
12-02-2011, 05:59 PM
Last night was my last of my
Nicaragua Mozonte-Un Regalo de Dios
El Salvador Santa-Ana Naranjo
Panama Boquete Garriido Estate Lot 26-92
All roasted to Full City+. I found that blending the 3 after being roasted tasted better than brewing as a single country-origin.

jonumberone
12-02-2011, 06:58 PM
Dom, let me know, what are your thoughts on the Behmor 1600 please.

I'll let you know my thoughts, but this will be my first roaster of any sort, so take it for what it's worth. :)

Mr B
12-03-2011, 12:37 PM
I'll let you know my thoughts, but this will be my first roaster of any sort, so take it for what it's worth. :)


:tu

mastershogun
12-03-2011, 01:04 PM
Nicaraguan from a local shop that has a small selection of green beans

floydpink
12-03-2011, 06:20 PM
I'll let you know my thoughts, but this will be my first roaster of any sort, so take it for what it's worth. :)

Way to jump right in!

I am on my 3rd year of happy roasting on my Behmor and love it.

I had a brief stint with a Freshroast 8 but quickly realized it raosted too small batches for my needs.

Not much learning curve on the Behmor, just getting used to the sounds and smells for your likes.

Take it from my experience; NEVER walk away from your Behmor while it's roasting.

ashtonlady
12-03-2011, 09:01 PM
I have had my Behmor since it was introduced. I love it.

Mr B
12-04-2011, 09:48 PM
Where does the Behmor store the chaff?

floydpink
12-05-2011, 10:09 AM
Where does the Behmor store the chaff?

The Behmor has a pullout chaff tray that slides under the roasting drum.

The newer models improved the limited visibility the older models had by lowering the chaff tray.

Even so, it is a very good idea to remove the side panel periodically to clean off the impeller fan as it gets pretty dirty after 10 roasts.

Mr B
12-05-2011, 11:26 AM
Thanks Pete.

With the Behmor, are you able to hear 1st and 2nd crack?

floydpink
12-05-2011, 03:41 PM
Thanks Pete.

With the Behmor, are you able to hear 1st and 2nd crack?

Clear as a bell.

One of the things that took a while to get used to was when to start the cooling cycle.

If you start it at second crack, you are still hearing cracking for 20 seconds, so it's a matter of getting used to.

I also learned some tricks from other users like opening the door a bit to help cooling or prolonging a roast.

Blak Smyth
12-05-2011, 03:44 PM
Can anybody tell me if this was a bad purchase or not?
Anybody here ever use one? Any info or comments are appreciated.
http://img2.imagesbn.com/images/111920000/111922344.JPG

Mr B
12-05-2011, 04:57 PM
Thanks Pete.

jonumberone
12-08-2011, 07:47 AM
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/34071651.jpg?t=1323307194

All set to go.
In a move that surprised even my wife, I decided to read the manual first. :)
I plan to be roasting at some point today, and enjoying my first cup this weekend! :tu

Blak Smyth
12-08-2011, 07:54 AM
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/34071651.jpg?t=1323307194

All set to go.
In a move that surprised even my wife, I decided to read the manual first. :)
I plan to be roasting at some point today, and enjoying my first cup this weekend! :tu

Where did you get your beans?
That is a killer looking unit Dom!

floydpink
12-08-2011, 10:22 AM
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/34071651.jpg?t=1323307194

All set to go.
In a move that surprised even my wife, I decided to read the manual first. :)
I plan to be roasting at some point today, and enjoying my first cup this weekend! :tu

Congrats!

I remember when mine was that shiny.

FWIW, the best way to clean it is use a Shop Vac after the roast and be sure to run a roast without beans every 5 roasts to keep clean.

Every 10 roasts, spray some Simple green and you'll be amazed at what is coming off the insides. After Simple green is cleaned off, run a empty roast.

You're in for lots of fun and great coffee.

Mr B
12-08-2011, 10:22 AM
Right on Dom! I am jealous :D. Are you going to roast indoors with the Behmor? I dont know too much about the Behmor except what I have seen on the S.M. site.

Blak Smyth, the Beans look like they are form Sweet Marias.

Blak Smyth
12-08-2011, 10:40 AM
Right on Dom! I am jealous :D. Are you going to roast indoors with the Behmor? I dont know too much about the Behmor except what I have seen on the S.M. site.

Blak Smyth, the Beans look like they are form Sweet Marias.

:tu Thanks, that seems to be a very popular site!

Blak Smyth
12-08-2011, 10:47 AM
I just bought the 4 pound sampler from Sweet Maria to start out!

Mr B
12-08-2011, 11:26 AM
I just bought the 4 pound sampler from Sweet Maria to start out!

You will not be dissapointed. They have alot of great info on their site and they are great people.

jonumberone
12-09-2011, 06:35 AM
Right on Dom! I am jealous :D. Are you going to roast indoors with the Behmor? I dont know too much about the Behmor except what I have seen on the S.M. site.

Blak Smyth, the Beans look like they are form Sweet Marias.

Yes I will be roasting indoors.
Did my first batch last night, made the house smell like burnt microwaved popcorn. YMMV
All the smoke detectors went off as well.
Next time I will open the window in the kitchen and turn on the range hood exhaust.

Yes Shane, Got the roaster and beans from Sweet Marias. :tu

jonumberone
12-09-2011, 06:36 AM
When I got home last night, I couldn't wait to fire up the roaster

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/43d0144b.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/ecc6d335.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/c953d08b.jpg

Now being a total noob, I have some questions.

I thought the beans would look more uniform in color, is this a correct assumption?
I was shooting for a city roast and stopped after what I thought was first crack.
How subtle a sound is first crack?
The cracks I heard were very distinct, and immediately afterward the roaster started smoking like crazy.
I feel the roast is darker than what I was shooting for, but like I said, I stopped after what I thought was first crack.
Any chance I missed first crack and roasted to second?
I choose a 1/4lb to roast and eyeballed it.
Should I buy a scale and weigh precise amounts?

Thanks in advance

Blak Smyth
12-09-2011, 06:38 AM
Yes I will be roasting indoors.
Did my first batch last night, made the house smell like burnt microwaved popcorn. YMMV
All the smoke detectors went off as well.
Next time I will open the window in the kitchen and turn on the range hood exhaust.

Yes Shane, Got the roaster and beans from Sweet Marias. :tu

Nice, after hearing that I went on their site and bought the sampler.
Shipped out the same day, can't wait.

I did some research on my roaster and it sounds like it is an okay unit. It is decent for indoors, the catalytic convertor is said to work well. The downside is it doesn't cool well. The review I read recommends taking the beans out and using a fan on them in a colonder. They recommend a milder bean because there is a long time in between cracks, maybe too long. Well I will give it all a go and see what happens.

floydpink
12-09-2011, 10:49 AM
Dom,

From the look of the pictures, you have a nice roast that looks to be city plus, but it's hard to be positive.

First crack is similar to the sound of popcorn and second crack is more of a crackling sound, almost like rice crispies in a cereal bowl.

You should be able to hear first crack very clearly and it sounds different than second.

From my experience, smoke usually indicates you are in second crack.

I personally roast a bit darker for espresso but occasionally roast lighter and always wait for the first crack to nearly complete before cooling.

A scale as well as notes on your roasts is a very good idea in the beginning, although I know a big dixie cup is about 3/4 of a pound and I always scoop like that into the drum and haven't touched my scale in a long time.

Mr B
12-09-2011, 11:10 AM
X2. Well said Pete. My thoughts exactly.

jonumberone
12-09-2011, 12:48 PM
Thank you, Pete!

The sounds I heard were more like popcorn.
I will try to take the next batch to second crack.
Thanks for the input, fellas! :banger

floydpink
12-09-2011, 01:45 PM
Just curious, are you setting to P1?

If so, that is the profile that starts and ends on full roast and 1st and second crack can almost blend into one.

I personally stick with P3 because it is a longer roast and has some "flat" or times when the burners aren't on.

I'd say that by the 3rd or 4th roast, you'll be understanding the roaster a lot better.

jonumberone
12-09-2011, 08:45 PM
Just curious, are you setting to P1?

If so, that is the profile that starts and ends on full roast and 1st and second crack can almost blend into one.

I personally stick with P3 because it is a longer roast and has some "flat" or times when the burners aren't on.

I'd say that by the 3rd or 4th roast, you'll be understanding the roaster a lot better.

I used the p3 setting.
I pushed 1/4, p3,C, start.
Pressed the cool button with about 20 seconds left on the timer.

I think as I use it more, I will definitely understand it more.
Which is why asked about the cracking sounds.
I understand it will be trial and error at the start.
I appreciate your help with my learning curve! :tu

floydpink
12-10-2011, 09:33 AM
that's very close to the roast setting I use, except I always set to 1lb, D as you can always hit cool early but can't always add enough time to finish a roast if the 1/4 lb setting shuts down before the desired roast is finished. (safety setting allows 1.5 minutes to be added max once roast begins)

Just to add to the excitement, once you get dialed in on a roast, you'll try another blend that behaves differently.

Enjoy!

jonumberone
12-10-2011, 09:49 AM
I roasted my second batch last night.
I roasted a 1/2 pound, since I all but used the first 1/4 I roasted

1/2,p3,D, start

I now fully understand the sounds of first crack and second.
Very distinct difference.
I also now understand what smoke is :r
What I thought was a lot of smoke from my first roast was nothing compared to last night, even with the range hood on!!
The hood did keep the smoke detectors from going off, so that's a plus.

Question:
The manual says to never roast 10 seconds past second crack.
Is this 10 seconds after the first sounds or 10 seconds after the sounds stop?

Thanks again!

BSB
12-10-2011, 10:07 AM
Ethiopia DP Sidama Aleta Wondo, roasted to just FC. 2 batches in the FR. Tons of chaffe, not many quackers, roasted up nice. Looking forward to this one.

Mr B
12-10-2011, 12:25 PM
I roasted my second batch last night.
I roasted a 1/2 pound, since I all but used the first 1/4 I roasted

1/2,p3,D, start

I now fully understand the sounds of first crack and second.
Very distinct difference.
I also now understand what smoke is :r
What I thought was a lot of smoke from my first roast was nothing compared to last night, even with the range hood on!!
The hood did keep the smoke detectors from going off, so that's a plus.

Question:
The manual says to never roast 10 seconds past second crack.
Is this 10 seconds after the first sounds or 10 seconds after the sounds stop?

Thanks again!

Remember to give the beans some time to rest. I leave them in trays for a few hours after cooling. Then I move them to bags but I do not zip the bag all the way closed. I leave them sit overnight, in the bag (slightly open) to allow gases to escape. The next day I extract the air, seal the bag and let them sit for at least 24 hours before using.
The darker the roast, the longer they should rest. Dark roasts like Vienna and French can take a good 3 days to settle into their own.

They mean 10 seconds after 2nd crack starts. Once 1st crack (loud popping) slows down, I get real close to the roaster and listen very carefully for 2nd crack to begin. Like mentioned before, 2nd crack is much quieter and sounds like Rice Krispies in milk. You will need to experiment how long into 2nd crack you prefer to roast. Litterally count. I know with my Air poppers, I like to go 15-20 seconds into 2nd crack. With my equipment, this gives me a good Full City + / Vienna, which I prefer.
Different beans will take different times. Different types of beans are different sizes and need different times too. This is a good reason to blend different beans after roasting instead of roasting them together.

You asked above if the handful of inconsistant beans were normal. Yes. Look at them before you raost. They are already different shades, some lighter than others. I imagine its because not all beans can be picked at the eaxct same ripness, leading to different shades.
If you can slow the roast down a bit, it might even out the shades a bit.

Take a look at this page https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

This was very helpful to me when I first started out.

:cf2

floydpink
12-10-2011, 06:13 PM
I roasted my second batch last night.
I roasted a 1/2 pound, since I all but used the first 1/4 I roasted

1/2,p3,D, start

I now fully understand the sounds of first crack and second.
Very distinct difference.
I also now understand what smoke is :r
What I thought was a lot of smoke from my first roast was nothing compared to last night, even with the range hood on!!
The hood did keep the smoke detectors from going off, so that's a plus.

Question:
The manual says to never roast 10 seconds past second crack.
Is this 10 seconds after the first sounds or 10 seconds after the sounds stop?Thanks again!

After they start. 10 seconds after they stop will be a fire and charcoal for beans

Blak Smyth
12-12-2011, 09:15 AM
Just got my first bag of green beans from a friend:
Columbian Excelso

Savor the Stick
12-12-2011, 12:11 PM
Nice, after hearing that I went on their site and bought the sampler.
Shipped out the same day, can't wait.

I did some research on my roaster and it sounds like it is an okay unit. It is decent for indoors, the catalytic convertor is said to work well. The downside is it doesn't cool well. The review I read recommends taking the beans out and using a fan on them in a colander. They recommend a milder bean because there is a long time in between cracks, maybe too long. Well I will give it all a go and see what happens.

Hey Shane How I cool my beans is I use 2 hand held metal strainers and more the beans back and forth over a fan.....

BUT FIRST because the beans are still cooking even after they are out of the roaster- I sprits some distilled water on them to aid cooling, it brings the temp down quicker and evaporates (steam) very fast.

When the steam is gone and the beans are still HOT to the touch(but not burning the skin hot) I move to over the fan until cool to the touch.

I then spread them out for an hour in a large SS roasting pan, bag and leave unzipped for 18-24 hrs.

That's what I do---Just remember that after roasting you want to cool the beans down as quickly as possible. :tu

ashtonlady
12-12-2011, 12:26 PM
I use 1lb, p-2 for Costa Rican. I agree. I would rather have a longer time then not enough.
How much diffrents do the Letters A,B,C,D make in your roast?

Blak Smyth
12-14-2011, 06:53 AM
Well I tried my first roast last night and think I needed to roast longer.
Thoughts and advice please! I am thinking maybe I should have gone another minute.

http://farm8.staticflickr.com/7163/6510366199_924d0ace88.jpg
http://farm8.staticflickr.com/7031/6510365207_65c4ca80c0.jpg
http://farm8.staticflickr.com/7175/6510365771_aa52dd5d70.jpg

floydpink
12-14-2011, 09:19 AM
Totally up to you.

Looks like a lighter roast, maybe city, but many love it that way.

BSB
12-14-2011, 11:30 AM
Roasting up a few pounds for present. Ethiopian, Colombian and my "special" blend :D
Then I'll do a couple small batches of Guatemala Retiro de Quisayal from Klatch.

Blak Smyth
12-15-2011, 12:36 PM
Well I pressed my first batch I roasted up Tuesday and I definitley beleive it was way underdone. I will try again tonight maybe.

Savor the Stick
12-16-2011, 02:51 PM
I just roasted up some Colombian Supremo, and next up is going to be Ethiopian YC.

I am liking my roaster very much, it a Freshroast SR 500, very fast, easy to get uniform color on beans, and I can do it right in my kitchen in 15 min...BUT...the batch size is not as large as I would like, I'm drinking more coffee with the new roaster, and I am a little concerned about the life of the unit.

Oh I WAS roasting on a SCCO (Stir Crazy Convection Oven) and I could do a lb at a time, but the roast color was not that uniform...and the machine didn't like getting as hot as I needed.

well there is neg's in all systems I guess.....any advice or opinions out there?

Maybe a Behmore (sp?) ?

Blak Smyth
12-25-2011, 11:49 AM
I am gonna try my second roast today, haven't decided which bean. Maybe I'll do the same beans I did my first batch with so I can do a fair comparison. The wife gave me a bodum French press for Xmas, now I don't have to bring mine home from work every week. I love my wife.

deadrise
12-25-2011, 12:29 PM
I got a 8.5 pound rib roast in the roaster does that count?

Blak Smyth
12-27-2011, 07:13 AM
http://farm8.staticflickr.com/7034/6581074675_d93c08341f.jpg
My second roast attempt. I think it is better than my last one but still not as dark as I like it.

garryyjr
12-27-2011, 07:36 AM
My wife got me a roaster for Christmas.. I have some store bought beans to finish before I try my first roast.

http://i4.photobucket.com/albums/y139/niSssEanR/roaster.jpg

Along with that, I got 2 pounds of Nicaragua and Sumatra Mandheling green coffee beans.

Blak Smyth
12-27-2011, 07:48 AM
My wife got me a roaster for Christmas.. I have some store bought beans to finish before I try my first roast.

http://i4.photobucket.com/albums/y139/niSssEanR/roaster.jpg

Along with that, I got 2 pounds of Nicaragua and Sumatra Mandheling green coffee beans.

That's the one I am using. Make sure you watch some youtube vids before using it. The factory setting is 20 on the screen but I am finding I must go much longer than that. The image above was set at 26.
The last 5 minutes is a cool down mode so the time you set is actually 5 minutes less. This unit requires much more time to roast than most others.

You can add or subtract minutes during roast but if you let it hit the 5 minute mark it will jump into cool down mode and then it is too late to add another minute.

garryyjr
12-27-2011, 07:50 AM
humm.. I do like mine dark. I will have to research this one more before I use it and make sure it is one I want then.

Thanks for the heads up.

Blak Smyth
12-27-2011, 07:53 AM
humm.. I do like mine dark. I will have to research this one more before I use it and make sure it is one I want then.

Thanks for the heads up.

I think it will get them dark, it just takes some time. If you use less beans they will get darker quicker. You will see the glass has two levels on it, the dark roast and the full line. Mine was at the full line.
Watching the youtuvbe videos it seems people have all different times that work for their roaster, so I think it requires some playing aorund with.
I would suggest setting it for 25 and watching it closely. If it hits 6 minutes remaining and is still too light in color hit another minute and repeat until it is the darkness you prefer. It always comes out lighter than it looks in the roaster IMO. If it gets dark enough sooner just hit the cool down button when ready.

garryyjr
12-27-2011, 08:09 AM
I will for sure watch some videos and see about it while I am finishing the store bought coffee I have.

MarkinCA
12-27-2011, 10:01 AM
My wife got me a roaster for Christmas...

http://i4.photobucket.com/albums/y139/niSssEanR/roaster.jpg



That's a nice looking roaster Garry and very popular one too. Looks like you're gonna have a lotta fun roasting coffee beans in 2012. A bump for the wife:tu

garryyjr
12-27-2011, 10:09 AM
Looking forward to it. Little nervous for the first roast...

novasurf
12-27-2011, 01:21 PM
Looking forward to it. Little nervous for the first roast...You have to be brave. :D

novasurf
12-27-2011, 01:22 PM
Negrita....a lot of it.

Garbandz
12-27-2011, 04:32 PM
Malabar,Maui,and some Sidamo..........
I tried roasting a blend that turned out wonderfully, Rwanda and Honduras, to full city.I call it Rwanduras,makes a lovely espresso,and is stellar in a drip unit.Rich, full low notes,nutty middle flavors,silky body and lingering finish...........Toss in some Antigua for a citrus snap.........

garryyjr
12-31-2011, 10:33 AM
What do you store the roasted beans in?

Blak Smyth
12-31-2011, 06:23 PM
What do you store the roasted beans in?

I put them into a zip lock freezer bag. I leave the bag open for 24 hours then seal it up.

Also I finally got my roaster working better. I had to only fill it up to the dark roast line and I run it for 27 minutes total including cool down. Time may vary on each unit and each type of bean.

Blak Smyth
12-31-2011, 06:26 PM
Today I'm roasting:
http://i1088.photobucket.com/albums/i325/Minecraftaholics/b75bd9d9.jpg
The results:
http://i1088.photobucket.com/albums/i325/Minecraftaholics/eb5d812f.jpg

Savor the Stick
12-31-2011, 06:36 PM
Today I'm roasting:
http://i1088.photobucket.com/albums/i325/Minecraftaholics/b75bd9d9.jpg
The results:
http://i1088.photobucket.com/albums/i325/Minecraftaholics/eb5d812f.jpg

That's looking pretty good. Let us know how it brews up.:tu

Blak Smyth
12-31-2011, 06:45 PM
That's looking pretty good. Let us know how it brews up.:tu

Will do. It looks darker in person than in the pic. I'm really looking forward to it. If it is good you'll be receiving a little sample!!!

garryyjr
01-01-2012, 07:11 PM
First roast ever and in the new roaster.
http://i4.photobucket.com/albums/y139/niSssEanR/Coffee/IMAG0146.jpg
Package says, Sumatra Mandheling Triple Pick Select.

Also, enjoying a Diesel Shorty for the first time as well. Fat little sucker.

Blak Smyth
01-02-2012, 12:31 AM
First roast ever and in the new roaster.
http://i4.photobucket.com/albums/y139/niSssEanR/Coffee/IMAG0146.jpg
Package says, Sumatra Mandheling Triple Pick Select.

Also, enjoying a Diesel Shorty for the first time as well. Fat little sucker.

What setting did you do and how did it turn out?

garryyjr
01-02-2012, 12:33 AM
I did it for 35, so 30 of roasting. Doesn't seem to look as dark as I like it. I will try it tomorrow morning. See how it taste.

garryyjr
01-02-2012, 09:46 AM
Can you roast beans that have already been roasted?

Mr B
01-02-2012, 10:47 AM
Yesterday was:
El Salvador Montanita Pacamara to City +
Guatamala Bourbon Finca San Diego Buena Vista to Full City
Rwanda Kibuye Gites to Full City +
and Sumatra Tarbarita Peaberry to Full City +

Blak Smyth
01-03-2012, 12:16 PM
I did it for 35, so 30 of roasting. Doesn't seem to look as dark as I like it. I will try it tomorrow morning. See how it taste.

I don't think you can reroast. If it isn't dark enough for you, try less beans on your next roast.

BSB
01-03-2012, 12:33 PM
Roasted some Bolivia Beneficio Buenaventura yesterday to city+ - FC

garryyjr
01-03-2012, 02:07 PM
I don't think you can reroast. If it isn't dark enough for you, try less beans on your next roast.

I will do some more tonight. Any advice on back to back roasting? Should I give the machine a cool down in between? or 2 roast back to back good enough?

Blak Smyth
01-03-2012, 03:08 PM
I will do some more tonight. Any advice on back to back roasting? Should I give the machine a cool down in between? or 2 roast back to back good enough?

I haven't done any back to back without cleaning it first. My machine leaves so much chaff behind I don't wanna use it again without cleaning it first. When I remove my chamber there is much chaff down on the heating element it may very well be a fire hazard to run back to back.

Mr B
01-03-2012, 05:22 PM
Hey Garry, use those lighter beans to blend in w/ your darker roasts. I do it all the time. Put 10-20% of the lighter beans in w/ 80-90% darker beans in the grinder. Its a nice way to add back in some of the Fruity, Berry, Citrus, floral notes that get roasted away in the darker roasts.

garryyjr
01-03-2012, 07:20 PM
Hey Garry, use those lighter beans to blend in w/ your darker roasts. I do it all the time. Put 10-20% of the lighter beans in w/ 80-90% darker beans in the grinder. Its a nice way to add back in some of the Fruity, Berry, Citrus, floral notes that get roasted away in the darker roasts.

I have no light left, Used the rest this AM. But, I shall do.

garryyjr
01-03-2012, 09:53 PM
Roasted the same stuff again tonight. Looks darker this time. Try it tomorrow or so..

Blak Smyth
01-04-2012, 06:11 AM
Well I had a good comment from SteelCityBoy about my last roast, maybe it is starting to come together. I have not been happy with it yet though.

SteelCityBoy
01-04-2012, 09:30 AM
Well I had a good comment from SteelCityBoy about my last roast, maybe it is starting to come together. I have not been happy with it yet though.

I am no coffee expert for sure but I drink plenty of it and I can tell you that your roast sample you gave me was very good! Here is the best description I can offer:

I used a coffee press on the first bit I brewed last evening. It was very dark almost tar-like. Very velvety and smooth texture. Not bitter at all. Had a great smooth flavor profile that just tasted great! I would love to try some of this with an LP9! :dr

I thought it was very well done Shane! Take it for what it is worth though as this is the first time I have ever tried home made coffee roast.

Blak Smyth
01-04-2012, 09:33 AM
I am no coffee expert for sure but I drink plenty of it and I can tell you that your roast sample you gave me was very good! Here is the best description I can offer:

I used a coffee press on the first bit I brewed last evening. It was very dark almost tar-like. Very velvety and smooth texture. Not bitter at all. Had a great smooth flavor profile that just tasted great! I would love to try some of this with an LP9! :dr

I thought it was very well done Shane! Take it for what it is worth though as this is the first time I have ever tried home made coffee roast.

:tu Thanks for the review!

garryyjr
01-07-2012, 02:47 PM
Roasted some Nicaragua... stuff. I guess I roasted to a French Roast.. (Dark)

House smells so good.

http://i4.photobucket.com/albums/y139/niSssEanR/Coffee/IMAG0151.jpg
http://i4.photobucket.com/albums/y139/niSssEanR/Coffee/IMAG0154.jpg
http://i4.photobucket.com/albums/y139/niSssEanR/Coffee/IMAG0153.jpg

Sorry for the pics, Taken with phone.

Blak Smyth
01-07-2012, 02:51 PM
Garry what settings did you use on that French roast?

Tonight I'm making a couple batches:
http://i1088.photobucket.com/albums/i325/Minecraftaholics/db5a6118.jpg

garryyjr
01-07-2012, 02:52 PM
I think total roast time was 23-25. Filled to right about even with the dark line or slight below.

Blak Smyth
01-07-2012, 02:56 PM
I think total roast time was 23-25. Filled to right about even with the dark line or slight below.

Damn you got that dark. Maybe because I bought my roaster used but I fill to the dark line everytime now and set it for 30 and it never gets that dark. Maybe My roaster is tired.

Blak Smyth
01-07-2012, 02:57 PM
Last batch
http://i1088.photobucket.com/albums/i325/Minecraftaholics/42babde8.jpg

garryyjr
01-07-2012, 03:00 PM
I like it dark. I want to try more and different levels, but am scared. I have never been a fan of light coffee, So I do not want to waste it.

Blak Smyth
01-07-2012, 03:04 PM
I like it dark. I want to try more and different levels, but am scared. I have never been a fan of light coffee, So I do not want to waste it.

The image I showed above is about as light as I like it, I was very good in fact. The next roast I did was a different bean and seemed to get a little darker.

garryyjr
01-07-2012, 03:11 PM
I will experiment some more.. As time goes on.

Mr B
01-09-2012, 11:50 AM
Lookin Good Shane. What are you roasting with?

Blak Smyth
01-09-2012, 12:04 PM
Lookin Good Shane. What are you roasting with?

Same as Garry, the Nesco.

BSB
01-10-2012, 11:16 AM
Costa Rica Los Nacientes to FC, yesterday morning. Cupping tomorrow. From SM

Mr B
01-10-2012, 12:19 PM
Same as Garry, the Nesco.


Very even color. Looks nice. Good job.

Blak Smyth
01-10-2012, 01:00 PM
Very even color. Looks nice. Good job.

Thanks, I think I have finally got the hang of it.

The only draw backs to this roaster so far are:

Cons:
A) takes longer to roast than most roasters
B) takes 5 minutes to cool
C) low capacity
D) doesn't seperate chaff well

Pros:
A) easy to clean
B) easy to opperate
C) remembers the last roast time setting
D) has a good aggitator that helps even roast
E) inexpensive

Savor the Stick
01-10-2012, 05:28 PM
Can you roast beans that have already been roasted?

NO!

I don't think you can reroast. If it isn't dark enough for you, try less beans on your next roast.

You're right!:tu

Last batch
http://i1088.photobucket.com/albums/i325/Minecraftaholics/42babde8.jpg

Looking really, really good, very even roast. Most of the chaff is roasted off--maybe (like you said later) a longer roasting time will cause those beans to open up a little more.

Thanks, I think I have finally got the hang of it.

The only draw backs to this roaster so far are:

Cons:
A) takes longer to roast than most roasters
B) takes 5 minutes to cool
C) low capacity
D) doesn't separate chaff well

Pros:
A) easy to clean
B) easy to operate
C) remembers the last roast time setting
D) has a good agitator that helps even roast
E) inexpensive

Yep sounds like it. I like my roaster it has a fan knob that I can slow down the fan, or speed it up if I want to speed up the roasting process. Also has a very good chaff collection process.:tu

But I have forever ruined you for 7-11, AM-PM mini mart, etc. coffee. Once you've had the best, can't handle the rest. :D:D

BSB
01-12-2012, 09:45 AM
El Salvador El Carrizal to FC

ApexAZ
01-12-2012, 10:30 AM
I just had my first cup of home roasted sweet marias espresso blend Gneiss (#20) and WOW, what a good cup of coffee!

I made a keurig drip with it first followed by an aeropress americano at work and dang, it's really good. It's especially good from the aeropress.

Anyone want to buy a used Keurig? :)

Blak Smyth
01-12-2012, 11:08 AM
I just had my first cup of home roasted sweet marias espresso blend Gneiss (#20) and WOW, what a good cup of coffee!

I made a keurig drip with it first followed by an aeropress americano at work and dang, it's really good. It's especially good from the aeropress.

Anyone want to buy a used Keurig? :)

:r My Keurig is an expensive hot water maker now:tu

Blak Smyth
01-12-2012, 12:41 PM
Ordered some more beans today:
(1 Lb each)

El Salvador Finca La Montanita Bourbon
Espresso Monkey Blend
Moka Kadir Blend

Mr B
01-12-2012, 01:41 PM
Sounds good Blak.

Blak Smyth
01-12-2012, 01:57 PM
Sounds good Blak.

I have no idea what I am ordering, haha. I just picked a couple of cool sounding names:tu
Who wouldn't order Monkey Blend? Really!

garryyjr
01-12-2012, 02:05 PM
I have no idea what I am ordering, haha. I just picked a couple of cool sounding names:tu
Who wouldn't order Monkey Blend? Really!

Exactly. I seen that name, and thought. I must check that out as soon as I get home.. and 99.9% sure I need to order it.:tu:dr

Blak Smyth
01-12-2012, 03:02 PM
My last batch came out nice, dark & oily:
http://i894.photobucket.com/albums/ac146/sevans105/2012-01-12_14-39-30_394.jpg

garryyjr
01-12-2012, 03:09 PM
That looks good!

BSB
01-12-2012, 04:23 PM
Looks WAY too dark! I believe recommended roast is to City - FC and I found it more true to description at City+ Dang, that's gotta be close to French roast, all you are gonna taste is the roast when it's that dark.

Mr B
01-12-2012, 04:45 PM
I completely disagree. That looks like a good Full City +, maybe creeping toward Vienna.
Remember, roast how you like it. Nobody should tell you what cigars you should like and no one should tell you what roast you should like.

Enjoy it Blak.

Mr B
01-12-2012, 04:47 PM
Remember Blak, the darker the roast, the longer you should let it rest. give that at least 3 days before trying. it may be better in 4-5 also.

ApexAZ
01-12-2012, 05:43 PM
I have no idea what I am ordering, haha. I just picked a couple of cool sounding names:tu
Who wouldn't order Monkey Blend? Really!

I got some of that in my 4 lb sampler. It's next on my list once I exhaust the Gniess.

This raises a question for me. Should I expect a less uniform roast from the espresso blends? I noticed I have some variance in bean color; some darker, some lighter, etc. Is this due to the fact that it's a blend, or is it something I did wrong? I used a stovetop popper.

Mr B
01-12-2012, 05:46 PM
There will be some variation on color. Sometimes 3-4 different beans in the blend. Different sizes also roast at different speeds. Wet Hulled / Dry Huled, this will all come into play while roasting.

BSB
01-12-2012, 05:59 PM
I completely disagree. That looks like a good Full City +, maybe creeping toward Vienna.
Remember, roast how you like it. Nobody should tell you what cigars you should like and no one should tell you what roast you should like.

Enjoy it Blak.

But it sure doesn't hurt, when someone tries to guide you in the right direction.
The whole idea behind buying the high quality coffee, like we get from SM, is to fully experience what coffee has to offer. The darker you roast the coffee, the more the varietal flavors disappear and the roast flavors tend to dominate.
I suggest looking for Kenneth Davids' "Home Coffee Roasting, Romance & Revival" An excellent reference for the home coffee roaster.

Mr B
01-12-2012, 06:26 PM
I hear ya.
Before I started roasting my own, I thought all I liked was French Roast. Now, all I drink is roasted to city + to Full City +. If I accidently go beyond that, lets say Vienna, I dont toss it out by any means. I either used it to blend with other lighter roasts or give it to someone who I know will enjoy that darker roast.

Its amazing to see how many people get basically converted from "all I like is French" to "Wow" that lighter roast is great".

But dont be afraid to brew up those darker roasts to see which beans can handle it better than others.
Sometimes you cant get those "chocolates" to come out until you reach that Full City / Full City+ or even Light Vienna ranges.

BSB
01-12-2012, 07:57 PM
I roast almost evrything FC-FC+. I LOVE the chocolate flavors and you are right, you gotta go dark enough to get them.
When I said "too dark", I was speaking specificly to that coffee, the Bolivia Beneficio. I just roasted it last week to FC-FC+ and it wasn't what I expected. Went ahead and roasted another small batch to city-city+ and it hit the mark.

garryyjr
01-12-2012, 09:41 PM
I like them dark.. for now. I still have so much to learn it is overwhelming. I do not want to try light roast cuz I am scared I will not like them.

I do not understand this city+, full, vienna... I am so lost at this right now.

ApexAZ
01-12-2012, 10:02 PM
I like them dark.. for now. I still have so much to learn it is overwhelming. I do not want to try light roast cuz I am scared I will not like them.

I do not understand this city+, full, vienna... I am so lost at this right now.

Sweet Marias has pretty good info that you should look at. They have an extensive library of information.

But basically, the city, city +, full city, full city +, light Vienna, Vienna, French, etc are all different degrees of roast in that order starting at first crack. Where I get confused is when each starts and ends. I know city roast is around first crack, but is it when first crack just begins, or when it ends?

garryyjr
01-12-2012, 10:05 PM
Ordered some more beans today:
(1 Lb each)

El Salvador Finca La Montanita Bourbon
Espresso Monkey Blend
Moka Kadir Blend

Where did you order from? I really want to check out the monkey blend.

garryyjr
01-12-2012, 10:07 PM
Sweet Marias has pretty good info that you should look at. They have an extensive library of information.

But basically, the city, city +, full city, full city +, light Vienna, Vienna, French, etc are all different degrees of roast in that order starting at first crack. Where I get confused is when each starts and ends. I know city roast is around first crack, but is it when first crack just begins, or when it ends?

I have been trying to study this.

https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

ApexAZ
01-12-2012, 10:09 PM
If he's talking of the same monkey blend I just got, it comes from sweet Maria's.

ApexAZ
01-12-2012, 10:11 PM
I have been trying to study this.

https://www.sweetmarias.com/library/content/using-sight-determine-degree-roast

Try this: http://www.sweetmarias.com/instructions.php#nutshell

Edit: I actually answered my own question by reading that again :)

garryyjr
01-12-2012, 10:13 PM
Oh, I like that.. I didn't get there yet. Thanks!

Blak Smyth
01-13-2012, 06:48 AM
I completely disagree. That looks like a good Full City +, maybe creeping toward Vienna.
Remember, roast how you like it. Nobody should tell you what cigars you should like and no one should tell you what roast you should like.

Enjoy it Blak.

I think it did hit Vienna because there where a couple small fragments off the bean.

But it sure doesn't hurt, when someone tries to guide you in the right direction.
The whole idea behind buying the high quality coffee, like we get from SM, is to fully experience what coffee has to offer. The darker you roast the coffee, the more the varietal flavors disappear and the roast flavors tend to dominate.
I suggest looking for Kenneth Davids' "Home Coffee Roasting, Romance & Revival" An excellent reference for the home coffee roaster.

I appreciate the tips. I will pay more attention to the recommended roast stages on the beans from now on. I just hate seeing the chaff inside the bean so I go darker. I will check Barnes and Nobles for that book this weekend.

If he's talking of the same monkey blend I just got, it comes from sweet Maria's.

Yes that is the one:tu

garryyjr
01-13-2012, 08:42 AM
What do you guys store your roasted beans in?

Blak Smyth
01-13-2012, 08:50 AM
What do you guys store your roasted beans in?

That is a good question, I currently put them in freezer bags and put that inside of a Crown Royal bag to shield from the light.

Mr B
01-13-2012, 10:24 AM
What do you guys store your roasted beans in?

I only do small amounts (about enough to get me through the week) and I usually make 3-4 kinds so I can have a variety. I keep them in Zip-Lock bags inside of a small box to keep them from the light.

BSB
01-13-2012, 10:31 AM
I use stainless steel canisters with the clamp down seal. Also, just before Christmas, I got some pretty cool de-gassing canisters from Sweet Maries. They are cheap, but seem to work well and cost under $5 each. Don't know if they still have them, but if they do, I recommend.

ApexAZ
01-13-2012, 03:39 PM
I roasted the last of my SM Gneiss espresso blend. I used the remainder of the bag (about 11 oz) and I think it may have been a little too much.

I was shooting for Full City. I think I came close. Some Full City+/Light Vienna on some of it though. The blend makes it hard to get a uniform roast, or I'm still just learning. Maybe a little of both.

Would you say this is Full City? Sorry for the poor iPhone quality.

http://farm8.staticflickr.com/7010/6691625773_78a496a70e_z.jpg

Mr B
01-13-2012, 04:29 PM
Looks to me like City + to Full City. But closer to City +. At least from what it looks like on my screen.

BSB
01-14-2012, 11:24 AM
Really hard to tell, but from the color, I'd say city+, too.
When I roast, I don't really even look at the coffee, I stay tuned into the sound. 1st crack begins, 1st crack ends, then I'm right on top of it, 2nd crack begins, switch to cool. This varies depending on the roast I'm shooting for. But mostly this will give me a very nice Full City roast.

ApexAZ
01-14-2012, 12:06 PM
Thanks. The beans are actually a little darker than the photo. I went about 1 minute past the end of 1st crack.

BSB
01-15-2012, 10:39 PM
El Salvador Matalapa - Tablon El Naranjo
I kinda screwed up the roast on this. I thought I stopped the 1st batch, just as 2nd crack started, but it came out lighter than I thought it would. On the 2nd batch, I waited till I was sure 2nd crack had started and it was quite a bit longer than the 1st batch went. So, I let the 2nd roll into 2nd crack pretty good. What I got is 50-50% city+ and FC+ Should be interesting, as SM description says from city+ to Vienna is the range for this coffee. Cupping on Tuesday :cf2

Blak Smyth
01-16-2012, 09:17 AM
I roasted the last of my SM Gneiss espresso blend. I used the remainder of the bag (about 11 oz) and I think it may have been a little too much.

I was shooting for Full City. I think I came close. Some Full City+/Light Vienna on some of it though. The blend makes it hard to get a uniform roast, or I'm still just learning. Maybe a little of both.

Would you say this is Full City? Sorry for the poor iPhone quality.

http://farm8.staticflickr.com/7010/6691625773_78a496a70e_z.jpg

Looks to me like City + to Full City. But closer to City +. At least from what it looks like on my screen.

I would say city+ as well. I don't like to roast this light because I hate to see so much chaff on the bean. This is something I am trying to overlook so I can make a roast that is best for the bean. I have roasted mostly to vienna or just under. It is hard to judge with my machine beacuse you can't hear the cracks. Thanks for posting pictures, It is helpful to see what your beans are looking like guys!

garryyjr
01-16-2012, 09:18 AM
Blak Smyth, What machine do you use?

Blak Smyth
01-16-2012, 09:26 AM
Blak Smyth, What machine do you use?

Same as you I believe, the Nesco!

garryyjr
01-16-2012, 09:28 AM
Yep. It is hard to hear the crack. I heard a few yesterday while roasting.

BSB
01-16-2012, 09:37 AM
WOW! Roasting, without hearing the cracks, is incomprehensible to me.

Blak Smyth
01-16-2012, 09:39 AM
WOW! Roasting, without hearing the cracks, is incomprehensible to me.

Yah I try to hear it but it is hard. I have to run a fan to keep my house from stinking to bad, that and the roaster are just too loud to hear the crack. Unless my ears are aging and I just can't hear it. I wouldn't recommend the Nesco but I don't regret buying it for the price. I do seem to get a very even roast, just have a hard time hitting the perfect roast mark. I almost have to get lucky.