Threnody Roasting

Mar

Took a shot at the Tanzania last night… and sadly I think I’ll have to throw this batch away. We’ve had some electrical issues at the house and I suspect there is a lingering voltage deficiency. Of course, working for an electrical contractor I have some inside trade knowledge of these things.

At any rate I tried roasting 1/2 lb. at the 1/2 lb. setting (I roast on a Behmor 1600) at the max possible time. Unfortunately I was only just starting to enter first crack when the safety override timed out and kicked the roaster into cooling mode.

I roasted another batch this afternoon that turned out much better (I used the 1lb. setting to make sure I had enough time). I took it right up to second crack. Hopefully this brings out the jammy fruit notes without introducing too much bitterness.

11 years ago Short URL Comments

Mar

Roasted batch #001 if the Monsoon Malabar. Most resources I consulted suggested roasting to a medium roast as taking it too dark compromises the unique fermented character of the beans. Monsoon Malabar is one of my favorite coffee’s and I am excited to start my own experiments with it!

11 years ago Short URL Comments

malabar/medium roast/monsoon

Mar

Just ordered some new green coffee’s:

– Indian Monsooned Malabar

-Tanzanian Natural Sundried Mbozi AA

– Ethiopian Natural Sidamo Guji

Should get here in about a week or so!

11 years ago Short URL Comments

Mar

I cupped the Bolivian this morning for a second time – this time I did both french press and pour over. I did not care for the french press as I detected unpleasant ‘green’ coffee notes as if it hadn’t been roasted long enough. However the pour over was very interesting – medium mouth feel, big nose of cherry, and tasting notes of cherry, dark fruit and tobacco. This is one of the better pour overs I’ve had from my home roasting and I’ll be keeping this one on file. I’m guessing the difference between the french press and pour over has something to do with the amount of time the hot water is in contact with the beans and the associated oils/aromatics.

11 years ago Short URL Comments

coffee/home roasting

Mar

Been a couple weeks since the last roast, but back in the swing tonight with a nice Bolivian roasted 15 seconds into second crack for a nice rounded full city profile.

11 years ago Short URL Comments

Feb

Roasted another batch of the Brazil this weekend, this time quite a bit lighter – I’d say a City roast. It turned out excellent! Nutty, fruity, yet still with the subtle tobacco notes that the darker roast had.

11 years ago Short URL Comments

Feb

Well, the Guatemala didn’t end up as dark as I was aiming for but has been quite delicious anyway. Detecting subtle berry notes with a little toffee, hoping to roast more tonight!

11 years ago Short URL Comments

Feb

Last night’s batch was the first for a single origin Guatemala – roast time was about 17 minutes and went well into second crack. Hopefully will turn out to be a nice Vienna roast.

11 years ago Short URL Comments

coffee

Jan

Roasted an Ethiopian over the weekend with a friend who was visiting – his cupping notes said it was ‘smooth, some fruit and when it cools a little citrus.’ He pegged it at a medium roast. I’ll try taking the next one deeper into second crack to see what happens.

11 years ago Short URL Comments

Jan

Roasted a Brazilian and an Ethiopian this weekend. The Brazil was roasted well into second crack for an Italian roast and the Ethiopian was roasted up to a Full City. The Brazil had some nice fruit and tobacco notes, but was overall a bit disappointing. Hoping the Ethiopia cups better!

11 years ago Short URL Comments

coffee