Roasters, what are your top beans to roast or fav coffees, if roasting, roasting notes tips welcomed
- Thread starter R7photo
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Panama Paso Ancho Carmen Estate (Panama Red) has been a favorite here. Most that has had it really like it.
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- #3
Most Ethiopian beans are very forgiving.I prefer Natural process to Washed process, but Washed has more wiggle room to the dark side IMO.
I used to stop the roast when first crack was done popping for a baseline roast, and adjust my roast time from there. Lighter can give you more floral notes, but you run the risk of vegetal or grassy notes. Darker is still good, to a point. I hate the bitterness that comes from scorched sugars, but it's more drinkable than wood tea.
If you're into darker stuff, Guatemala Huehuetenango is one of my favorites. I don't usually take it dark for myself, but I have a lot of friends that like it darker. Great with cream. My uncle likes it black and super dark & oily.
My favorite I've roasted was a Guatemala Acatenango Gesha. 2/3 of the roasts were absolutely divine. It was the lightest I've roasted anything, and I typically lean light. I don't recommend roasting Gesha coffees until you get very comfortable with your roaster. They are pricey and easy to mess up. They're killer when you nail it though!
I used to stop the roast when first crack was done popping for a baseline roast, and adjust my roast time from there. Lighter can give you more floral notes, but you run the risk of vegetal or grassy notes. Darker is still good, to a point. I hate the bitterness that comes from scorched sugars, but it's more drinkable than wood tea.
If you're into darker stuff, Guatemala Huehuetenango is one of my favorites. I don't usually take it dark for myself, but I have a lot of friends that like it darker. Great with cream. My uncle likes it black and super dark & oily.
My favorite I've roasted was a Guatemala Acatenango Gesha. 2/3 of the roasts were absolutely divine. It was the lightest I've roasted anything, and I typically lean light. I don't recommend roasting Gesha coffees until you get very comfortable with your roaster. They are pricey and easy to mess up. They're killer when you nail it though!
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- #5
Thx you, very useful information
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I've been wondering what that stuff was you drink all the time. Heading to Google right now.
It’s good stuff. I buy it at RhoadsRoast
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No thanks, I’ll pass
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My current and long-time favorite is the Moka Kadir espresso blend from Sweet Maria's. My advice on that one is to slow it down a little (but just a little) and be prepared for a long first crack. The blend contains a pretty wild mix of beans that crack at different points. I like it best when dropped when it is right on the very edge of second crack (maybe get a tick or few as it drops). That preserves a little dark fruit from the Ethopian while letting the cocoa light up in the Yemeni. Any more than that, and it starts to get too much unsweetened chocolate. I do roast for espresso.
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- #11
Sounds delicious
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Last green buy I got 40 pounds of Casa La Minita. Season to season it's always tops
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