Ethiopian Sidamo and Medium / Medium Dark Roast. 20g, 1.4 turns in Jx Pro, 46.4g out and took a little longer at almost a minute. The group was set 93C and the brew was set at 99C. Took 18s for the first drop into the cup. This is too long. I thought the cup isn’t going to be good. It was so good, I drank straight as an espresso. Fruity citrus and lemon grass for me. It will definitely benefit from loosening the grind. This bag will be very good for brewing for sure, which is what I will do later today. https://imgur.com/a/vTgy8Be

@"LMSC"#p1024 The beans look well roasted for a medium dark roast….who was the roaster?

@"DavecUK"#p1035 Clumsy Goat. They stated both the Peru and this Ethiopian are medium roast. I did not think so. I reckoned the Peru was medium dark / dark. That bag was ok; I was never happy with that Peruvian Bag. This Ethiopian is very good and sweet. I was erring more on the medium dark; I didn’t think it’s a dark roast, looking at the dark yellow / light brown colours at the crevice of the beans; I thought they may have been taken out just before the second crack, not at the second. Obviously, I lack a roasting experience and still learning to differentiate the roasts. 😊 You won’t call it as a dark roast, would you ? Thx

> @"LMSC"#p1039 You won’t call it as a dark roast, would you ? Thx I would call that medium dark…it's about as dark as I like to go, normally I'm in the medium or medium light camps. as my personal preference and that of my roast sharers. That roast was nowhere near 2nd crack and I would guess it's about 30-50 seconds after first…not roasted too fast because I can't see any oil and no charred chaff lines, indicating the burners going off before 1st crack and the roast allowed to coast into it. My guess for what it's worth…anyway, they did a good job.

Crown and canvas - first light Brazilian and colombian blend. Bag states dark chocolate, hazelnut and red berry and I have to say it delivers! Espresso 16g in 32g out: really rich dark chocolate and hazelnut (think greene and blacks) and a gentle acidity to finish. Lovely mouthfeel and long lasting. As a flat white everything’s sweetened up and it really pushes the hazelnut flavour. Delicious. Off to make another 😉

@"Baldrick"#p1770 Hadn't heard of Crown and Canvas before. Having looked at their website and following your positive recommendation I think I will be giving them a try.

@"Dumnorix"#p1793 very popular roaster and some great coffees by all accounts. If you check our commercial directory, you will find some good and reliable companies to use. https://coffeetime.freeflarum.com/d/52-commercial-members-list

@"DavecUK"#p1796 Many thanks for the link.

Origin Colombia Estate Café Granja La Esperanza Farm Potosi Varietal San Juan Process Natural Altitude 1,800-2,000 masl Harvest January - April I got it from my local shop. It's got a really nice sultana smooth taste. Currently brewing it in a Aeropress 1:15 and diluting up to around a 320g cup. Really enjoying it at cooler temps.

Crankhouse, Cordillera de Fuego, anaerobic natural Caturra & Catuai - Initially hesitant & bracing myself due to the pungent, farmyard aroma off the beans, but absolutely delivers in every aspect on the flavour in cup. Complex, good perception of sweetness. Delicious! Like a coffee equivalent to mulled wine. I'm not big fan of naturals, nor Cost a Ricans generally, but I love this. 13\.6g ground at 32 on Wilfa flat, V60 02 with can strainer, 40g every 40s (each pour taking about 13s), 1st 2 pours direct on to the coffee bed, last 3 via can strainer. Dry bed 3:15 for this brew.

Mikari AA (Washed) (Kenya) from Coffee by the Casuals - two ways. Moka Pot - really rich, lots of peach. Very smooth. Pre-boiled water and AP filter, but no 'bloom'. CCD - 18g + 300g - 32 on Niche. Still steeping, but based on brews this week, flavour is more balanced, not as in your face (as expected) - not much pineapple, but more acitidty alongside the peach.

What’s in your cup this morning ?

LeefromFoundryCR

mobius it reminded me that ‘roast level’ isn’t always an indicator of that aspect. Maybe I completely misunderstand what roast level should bring, which I guess is part of the overall problem.

I don’t think it’s necessarily lack of understanding as such. I suspect what you are picking up on is the complexity of the issue. Roasting ‘degree’ is of course important, but colour is only one way to measure that. For example, you can have very high levels of heat transfer at the beginning of a roast that will have much less impact on the colour than it would have done later in the roast. In that sense, colour is not necessarily going to tell you all you’d like to know about how developed the roast is. Add in the fact that there are varietals which often tend to have smoky elements in their flavour (especially some of the more recently developed varietals like Castillo for example), and it can get difficult to unpick what is responsible for what.

MWJB

LeefromFoundryCR I hear this from other roasters too (so please don’t think I am singling out Foundry, I am grateful to be having the discussion at all), but how then, as consumers, how can we determine whether we are buying something within our preferred range?

If you supplied a roast reading (because a - you have it anyway & b - it must be of some value to you) why not just share it on the website? Maybe with the caveats that this is a reading in the scale from your device and “130” is your idea of the lighter end, with whatever is the darker end for what you roast? (What other roasters think is irrelevant if someone has got to the point of adding to the basket on your site.)

I say this as I sit drinking a medium roast, listed as light, with little acidity (not from you), I honestly could have bought a coffee like this for half the price in Waitrose.

From my own personal perspective, whilst I have received a severely underdeveloped roast in recent weeks (but not that light to look at), I generally struggle to find light filter roasts, or determine from the notes listed which are light, or medium. Listed notes might suggest a bright, juicy coffee but on arrival that’s not the case. I’m close to giving up on UK roasters altogether, it’s mostly the shipping costs that keep me coming back to them.

LeefromFoundryCR

MWJB If you supplied a roast reading (because a - you have it anyway & b - it must be of some value to you) why not just share it on the website? Maybe with the caveats that this is a reading in the scale from your device and “130” is your idea of the lighter end, with whatever is the darker end for what you roast? (What other roasters think is irrelevant if someone has got to the point of adding to the basket on your site.)

Yep, I don’t have any issues with that at all and it’ll be a start at least. I like the idea of ‘this number is as light as we go, this one is as dark as we go’ - as it’ll help people see where a coffee is within our range. Hopefully people will find it useful to be able to reference a coffee they are thinking of buying with one that they’ve had before too i.e. if they want to go lighter or darker than before.

Will crack on with it this coming week - thanks for the suggestions.

Cuprajake

It’s an interesting subject, but I don’t think it’s just UK roasters. I want too impressed with the amoc coffee I had, it was better as a filter, didn’t shine as espresso for sure.

LMSC

LeefromFoundryCR Will crack on with it this coming week - thanks for the suggestions

Thx for adding the roast colour. A great start. 👏

Cuprajake

Ooohhh you can have a coffee bean icon of various shades of brown with a number in it.

Higher the number darker the bean

LeefromFoundryCR

Cuprajake yeah, regardless of whether you are joking or not, I highly suspect that’s where we’ll end up. Except that the higher the number, the lighter the colour - which always seemed counter-intuitive to me. 😊

Cuprajake

Not joking, just thought it would be an easy way to do it, that scale reminds me of camera lenses. Totally backwards haha

mobius

This morning is the North Star Brazil Fazenda 7 Cachoeiras. If nothing else, it’s the best psychological marketing ever, with “just like snickers” as having opened the bag, I could smell that and now can’t ‘unsmell’ it 😆

First shot was terrible. I used the same grind setting on the C40 that I’ve been using for previous beans, each giving around 25-30 secs for 40g… and this one just gave me nothing. Completely clogged, which surprised me a lot.

However, I’ve learned how to dial-in on this and so 2 (red) clicks coarser gave me 36g in 45s, and a drinkable shot that absolutely has hints of snickers, even for me in my post-covid state. My wife (independent taste test) also complained that she could also taste it, but it was because I mentioned it. Shot was a little hollow and dry though.

Next (and final) shot for today was 2 clicks coarser again, and gave 38g in 21s. Much better mouthfeel, although still a bit of a dry finish. Tomorrow will start 2 degrees cooler (started at 94 on PID), and hopefully that helps polish things a bit better.

Overall, very happy with the bean (thanks for the recommendations) and I have the rest of 1Kg to refine it now 😁

SurreyAlan

You’re showing your age or should that be youth, they will always be Marathon.

mobius

SurreyAlan

You’re showing your age or should that be youth, they will always be Marathon.

I’m definitely old enough to remember Marathon bars 😅 I must admit I’ve adapted to the name change over the years and never really think of the original name now. Sad, but true.

LeefromFoundryCR

LMSC Thanks to the forum for the suggestion!!

LMSC

@LeefromFoundryCR You might want to consider indicating just the roast colour to your mystery beans! I know you wouldn’t know what’s in the bag! 🤣

Cuprajake

LeefromFoundryCR

If you get chance and if you want I’d love to see some behind the scenes of your roastery.

Tbh I should get off my arse and try to visit as I have family in pennistone.

LeefromFoundryCR

Cuprajake yeah - we do need to do more of that stuff. We ran a couple of open days a while back and it was pretty good fun.

DavecUK

LeefromFoundryCR Regarding roast colour, a simple solution I have suggested before to roasters is to get a proefssional printer to print shades of brown from light to dark on something like a business card…possibly a bit bigger (with your details on it) and a colour scale down the long side.. The scale is numbered 1 to n

When you do a roast use the card against the roast, note the number that is the closes match and then put that number on the website. When anyone buys coffee from you, send them the card as well.

Pantone spec means repeat print ruins of the cards will be the same and customers will have the same direct visual reference unaffected by the computer monitor. Think paint swatches…works for paint

Beverast

Did a test roast of Cafe Granja La Esperanza’s Anaerobic Natural this morning on the Kaffelogic. A quick cupping and it really is a “fruit bomb”. Nice pineapple acidity, good sweetness and some creaminess to its texture. Look forward to drinking this after a little rest.

Cuprajake

looking good, does the Kaffelogic give you graphs and readouts etc? set profile or one of your own, interested to see how you roasted, batch size roast time etc, i know they dont translate to other machine directly but its good info to share.

LMSC

Cuprajake does the Kaffelogic give you graphs and readouts etc?

Giphy - get ready boss GIF by Bounce 😁

Beverast

Cuprajake See the logs below. 1st log is the first batch and second log is a 2nd batch. 1st log is the Raost V4 profile which is a quicker roast and the 2nd log is the Adaptive Raost profile which extends the roasting time a bit - both profiles are user added profiles that don’t come with the machine. I tend to always roast 80gram batches and do 4 lots of them. Both roasts around 14% weight loss. Don’t pay too much attention to my 1st crack times - for me the cracking was very “soft” so I found it rather difficult to determine the exact time. Third photo is the second batch - shot taken outside so quite a lot of light.

Cuprajake

So continuing the home roast theme I’ve opened the el Carmen

Now I didn’t notice but rave sell this one roasted and they go med dark with it, mines med for sure.

In the cup there’s a mild acidity, but both the caramel and chocolate come through, but with this it’s more dark chocolate.

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