What Green Coffee did you Buy or Roast Today?

They are calling for very cold weather and possibly snow so while it is still upper 50's I shoved the roaster outside and roasted 1/2 lb of sweet Maria's Sumatran Mandheling to city + and a 1/2 lb of sweet Maria's Classic espresso blend to Vienna (just into 2nd crack).

Don't want to run out of beans and have to buy some roasted from the local house after buying green from them

I've got 3 lbs of roasted so I should be able to last until the weather breaks and I can roast again.

I'm starting to enjoy this latest adventure.

hard_heart said:

So, I guess we can make this a "what are you roasting today thread" eh turtle?

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Yeah, I think we are seeing why the tortoise beats the hare. All that caffeine.

hard_heart said:

Tonight, I roasted 1lb of Columbian Supremo from Popayan. I let it go until about 2m past the first crack and I ended up with an amazing city+. A couple of pics.View attachment 387630View attachment 387631

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That is a nice looking roast.

Roasted tonight, it's cold and windy, but not rainy! Only incident was a pine cone fell off the tree and just missed going into the pot and instead landed on the burner. Gave it a bit of extra heat to power through 1st.

SM's Ethiopia Busa Bechane - through 1st, don't think I heard any 2nd.



You can see that the roasting method I use does produce the occasional charring on some of the beans. I've come to think of my roasts as covering the spectrum from City to FC+ all in one batch

-jim

hard_heart said:

So, I guess we can make this a "what are you roasting today thread" eh turtle?

Tonight, I roasted 1lb of Columbian Supremo from Popayan. I let it go until about 2m past the first crack and I ended up with an amazing city+.

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Oh yea, that was the ojective to see what everyone's "Today's Roast" is

Fine looking Colombian there. How do you intend brewing it?

gearchow said:

Roasted tonight, it's cold and windy, but not rainy! Only incident was a pine cone fell off the tree and just missed going into the pot and instead landed on the burner. Gave it a bit of extra heat to power through 1st.

SM's Ethiopia Busa Bechane - through 1st, don't think I heard any 2nd.

You can see that the roasting method I use does produce the occasional charring on some of the beans. I've come to think of my roasts as covering the spectrum from City to FC+ all in one batch

-jim

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I have been a "blending fool" for decades going back to when all I could find was grocery pre-grind to mix together to try to come up with something drinkable.

Today I blended in half of my 1/2 lb Vienna roast Colombian (from Thursday) with my already blended espresso mix in the Super Jolly hopper. Closed the bean gate on the SJ hopper. Pulled the hopper out. Poured in the Vienna roast then, holding the lid on and the gate closed rotated the hopper round and round to "blend" in this lighter (dark) roast into the heavy Italian / City + roast blend I already had in the hopper.

Completely different taste and lip smacking good.... Oh yea..... I like to blend....

Don't know about "today's" roast. But I just finished up three different bags of Katch expresso and liked them all - a lot. Just placed an order for three different bags of Equator expresso to see how they compare.

hard_heart said:

I do French press pretty much exclusively. The full flavor, lack of paper waste, and speed of the brew make it great.

I might do some cold brew french press as this stuff gets LIVE at room temp (let a cup sit while we went out on accident). I mean, the flavors just came popping out. Was downright amazing.

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I would encourage you to try cold brewing to see how you like it, but be aware that the flavor profile will be different than if you made a hot french press and let it cool down by waiting as you did or by pouring a concentrated brew over ice.

hard_heart said:

Katch or Klatch? I'm familiar with Klatch (award winning roastery) while not so much with Katch.

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Oops. You haven't tried Katch Coffee yet. Hmmm. World's Best, Belle, and their House were all great.

gearchow said:

Roasted tonight, it's cold and windy, but not rainy! Only incident was a pine cone fell off the tree and just missed going into the pot and instead landed on the burner. Gave it a bit of extra heat to power through 1st.

SM's Ethiopia Busa Bechane - through 1st, don't think I heard any 2nd.

View attachment 387642

You can see that the roasting method I use does produce the occasional charring on some of the beans. I've come to think of my roasts as covering the spectrum from City to FC+ all in one batch

-jim

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Do you roast in a colander on the stove top?

Yesterday it warmed up enough to roast once again so I did 1/2 lb of Colombian (Santa Barbara Estate) to mid 2nd crack (Vienna dark) and 1/2 lb of Tanzanian Peaberry to just before 2nd crack (city to full city)

No pics of the roast in progress (roasting coffee is just a little less boring than watching paint dry, except for the note taking part)

Ground a small sample (18g) of the Tanzanian for the 3 cup Chemex this morning and all I can say is..... I think I've found my everyday coffee. This stuff is spankin good.....

Pic of the Tanzanian Peaberry: Green and roasted

jzuzphreek said:

Do you roast in a colander on the stove top?

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gearchow said:

Roasted tonight, it's cold and windy, but not rainy! Only incident was a pine cone fell off the tree and just missed going into the pot and instead landed on the burner. Gave it a bit of extra heat to power through 1st.

SM's Ethiopia Busa Bechane - through 1st, don't think I heard any 2nd.


You can see that the roasting method I use does produce the occasional charring on some of the beans. I've come to think of my roasts as covering the spectrum from City to FC+ all in one batch

-jim

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No, our stove is not outside sitting under a pine tree. we got indoor plumbing and electricity.

I have a propane burner I roast on top of under the old pine tree. I'm thinking of putting up a tarp shelter. the darn tree leaks.

-jim

Here's my roaster View attachment 390042

Took some Colombia Santa Ines and Ethiopia Sidamo Dry Process "Ardi" to a potential customer today. We'll see how that pans out.

And roasted a blend of Brazil and Guatemala for some local folks.

Sunday night roast

One on the left is SMs Ethiopia Grade 1 Dry-Process Aramo and on the right SMs Sumatra Mandeling-Aceh Triple Pick



I mix them 50/50 in the grinder, it's really nice.

-jim

Yesterday, it got up to almost 50 degrees here in northern Indiana! I grabbed my Turbo-crazy roaster, tables, box fan, steel mesh bowls and power strip, ran to the sunny side of the house and set up. Oh, also a larger cardboard box to place the roaster in to keep away some of the wind. Hey, ya gotta take advantage of the weather when you can!

I did four pounds of Peruvian Chanchamayo Highland and two pounds Costa Rican Tarrazu. Letting them de-gas for a couple days. Some went as Christmas gifts.

Today it's down into the twenties again. Yesterday may have been my last chance for a few months. No garage.

Hard Heart, those last two roasts look awesome! Nice!

I admire you guys for roasting your own beans. You make it look real tasty. I would think that the final product tastes even better knowing that you created it. Considering I have a mini science lab in the kitchen I might take that next step.

hard_heart said:

Thank you! The Guatemalan was so good I drank it all in like 4 days (the whole pound).

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And you haven't slept since

hard_heart, what do you roast for your espressos?

hard_heart said:

It's a lot easier to roast than you might think and get great results.

This is what I use and if you order it from here you get 5lbs of coffee to start roasting with They're available on Amazon for the same price but you don't get 5lbs of free coffee there.

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Thanks for pointing me in this direction. The price is pretty reasonable. I may take that leap. Do you recommend any roasting websites or reading material?

DudeAbides said:

Thanks for pointing me in this direction. The price is pretty reasonable. I may take that leap. Do you recommend any roasting websites or reading material?

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To slightly over simplify, I recommend roasting 1/2 pound on profile number 1 with extra time added and/or using a few ounces short of 1/2 pound. Letting it go until the start of second crack and smoking pretty well so you start to get a feel for the different stages the coffee goes through. Your first few roasts will be a learning process.

Sounds pretty self explanatory. Thanks for your help. I hope to post up something drinkable once I figure it out.