What are you roasting today?

HarveyMushman

I know we’ve got a few home/pro roasters here so thought I’d start a thread to see what greens you are dropping into the drum today!

I’m roasting the last of the Banko Gotiti for espresso and Blue Ayarza for brew. My two favourite coffees of the past twelve months.

Also redesigned my packaging with coloured labels to designate filter/espresso roasts.

As a bonus, I now have an extractor hood so no more freezing cold kitchen while roasting.

mathof2

If I may stretch the question to what I roasted yesterday, I can report that I roasted 100g of Yemen Mocha Matari and another 100g of Brazil Santos (both from Pennine Tea & Coffee) to a medium-dark level on my 50g Home Ikawa. I then mixed them together and put them in an Airscape container to rest for a few days.

HarveyMushman

Nice idea to blend the Yemen! I’ve not tried anything too fancy on the Ikawa yet but got something pretty special on the way.

Dan

The best I’ve roasted recently has been the pennine Yirgacheffe. Lots of peachy sweetness and balance. I understand however that since 2018, 90% of Ethiopian beans go through a central exchange, which means following provenance is difficult and so consistency can be problematic. I understand Ethiopian beans have gone downhill recently too?

I’d like to branch out to some of the central and south American beans, so interested in any suggestions. Any fruity beans, or outstanding washed clean beans would be interesting!

HarveyMushman

I’ve got some Panama Gesha on the way so we’ll see how that goes. Going to be a very very expensive experiment if I don’t get a few decent cups out of it!

Dan

Blimey, where are you sourcing it from?

HarveyMushman

It’s obscenely priced but I had some store credit to use up on Ikawa’s shop so I thought why not.

https://ikawahome.com/collections/wse-2021-coffee-accessories-collection/products/finca-la-milagrosa-panama-300g

InfamousTuba

Roasting some natural colombian castillo, really nice tropical fruit notes

prezes

Just roasted a batch of washed Colombian caturra from Pennine. Still under kitchen extractor as waiting for the weather to improve.

HarveyMushman

prezes

What roaster are you using there?

prezes

HarveyMushman it’s a Korean roaster called BocaBoca 250g model. Owned it just over a year now

prezes

Todays roast was a washed Indonesia Java from Pennine

Dan

I roasted a few things this weekend.

The last of the Yirgacheffe from pennine, which I think is great and very easy to roast.

Some more of the Castillo from green coffee collective (less of a fan) l.

And a very fermented Costa rican which has some interesting marmite, soy flavour.

I’m about to buy a few new bags of coffee. So far, there are two I would repeat, the Yirgacheffe and a rocko mountain (also pennine). Id appreciate a few more suggestions from the suppliers in the UK, there’s an interesting Nicaragua pineapple candy from pennine, but do others have suggestions? I’m only looking for 1 to 2 kg of each.

Doram

Dan but do others have suggestions?

Not sure if you already tried it, but at least one or two people here mentioned this Rwandan from Pennine, which I thought was excellent:

https://www.pennineteaandcoffee.co.uk/products/rwanda-washed-ab-plus-inzovu-arabica-green-coffee-beans-1kg

HarveyMushman

Gesha roasted and bagged. Roasted a little darker than I’d expected but still fairly light. Looking forward to tasting it in a week or so.

At ~£100 a kilo it better be good 😅

MediumRoastSteam

HarveyMushman - Irrespectively of whether the coffee will taste of soya or grass - the picture lighting / colours / contrasts / composition etc look fantastic. 👍

LMSC

HarveyMushman Gesha roasted and bagged. Roasted a little darker than I’d expected but still fairly light. Looking forward to tasting it in a week or so.

I know you liked this coffee as a filter. From the picture, that looks very nice and light.

Glad, you enjoyed the coffee. 👏

prezes

Doram @Dan i had this one as well and can recommend

Dan

Thanks Doram, will give it a go!

Dan

I roasted the Rwanda today, nice and even roast, pretty straightforward, but I slowed it too much after 1c. The chaffiest coffee I’ve roasted so far I must say.

I also roasted a decaf Colombian, which was a very interesting process. Maillard phase was hard to identify given the beans started brown and I’ve got no idea whether I took it far enough beyond 1c as was difficult to identify. I roasted for much longer than usual (17 minutes rather than a usual 14) will have to see how it goes…

HarveyMushman

LMSC I know you liked this coffee as a filter. From the picture, that looks very nice and light.

Glad, you enjoyed the coffee. 👏

Thanks, yes very enjoyable and quite unique in its flavour.

I’ve since noticed it appears to have a very narrow sweet spot window after roasting. Around day 5 it was fantastic but I’m now on day 10 and it’s certainly lost its complexity.

I didn’t get round to trying it on a flat-burr grinder which is a shame but it’s been interesting enough to make me want to try another Gesha in future.

Worth the price? For me it’s a no, but only because in terms of overall enjoyment, I can get equally good coffee for a fraction of the price.