A friend gave me three pounds of ElSalvador this week. Hope to get to them soon.
What's coming out of YOUR roaster?
- Thread starter joel
- Start date
I have been home roasting for years with a DIY breadmachine/heatgun roaster and I love being able to roast just enough for 2 or 3 weeks and always have freshly roasted coffee.
Last roast I did three different coffees and I've been alternating between them, pulling SO espresso shots with a different one each morning:
Colombia Inzá Veredas Vecinas
Guatemala Atitlán Agricultores Santiago (I bought a lot of this way back in 2021 - still roasting up really well though)
Ethiopia Organic Yirga Cheffe Chelbesa Danche (also from 2021)
Here's a picture of the Colombian that I roasted on March 12 - really delicious coffee but I only have enough of it left for about 4 or 5 double espressos so it's time to roast again so I can have my morning espresso in April.
I like my home roasts best when they have rested about a week after roasting - it is interesting how the flavor changes over time post roast. I have these three green coffees waiting for me - it'll be my first time roasting these so I have no idea what to expect:
Colombia Organic Alianza Granjeros
Burundi Dry Process Kibingo Station
Mexico Organic Lagunilla Coop
Last roast I did three different coffees and I've been alternating between them, pulling SO espresso shots with a different one each morning:
Colombia Inzá Veredas Vecinas
Guatemala Atitlán Agricultores Santiago (I bought a lot of this way back in 2021 - still roasting up really well though)
Ethiopia Organic Yirga Cheffe Chelbesa Danche (also from 2021)
Here's a picture of the Colombian that I roasted on March 12 - really delicious coffee but I only have enough of it left for about 4 or 5 double espressos so it's time to roast again so I can have my morning espresso in April.
I like my home roasts best when they have rested about a week after roasting - it is interesting how the flavor changes over time post roast. I have these three green coffees waiting for me - it'll be my first time roasting these so I have no idea what to expect:
Colombia Organic Alianza Granjeros
Burundi Dry Process Kibingo Station
Mexico Organic Lagunilla Coop
4 batches of Guatemala Antigua last night. No pics again.
I have to roast outside and get best results when the temp is above 65° - so it's not roasting season yet in NY. I sure am looking forward to it though. I usually go with Ethiopian, Costa Rican and Yemeni (when something decent is available, I miss the pre-war days).
First batch came in at 15.5% on loss
Second batch came in at 14.7% on loss
Last roast of the night came in a bit over 16% on loss. A bit darker than normal, got caught up talking to the wife.
4 batches of Guatemala Antigua
First roast of the day. Came in at 14% on loss
Second batch came in at 15.5% on loss
Third roast, loss at 15.7%
Fourth and final roast for today. It came in right at 13% loss
I recently roasted that bean at a 15.1% loss. It is way more fruity than I'd expected from a Huehue. Smooth body, cocoa aftertaste. How was yours?
The fruitiness surprised me. I was aiming for unscorched cocoa, and that usually makes my fruit notes disappear. This one might be drinkable to me a bit darker!
Haven’t tried it yet
I didn't read the post date!
Well, when you DO try it, I wanna hear about it please!
Well, when you DO try it, I wanna hear about it please!
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