Hi all I'm hoping to get some green bean (and roast profile?) suggestions from you guys. I roast in

LinkBack LinkBack URL About LinkBacks   Bookmark & Share Digg this Thread! Add Thread to del.icio.us Bookmark in Technorati Tweet this thread Thread Tools Show Printable Version Email this Page… Subscribe to this Thread…
Hi all I'm hoping to get some green bean (and roast profile?) suggestions from you guys. I roast in a popper and husband stemless wine glasses and I drink doppios/ristrettos made with a Rancillio Silvia with an 18g VST basket. We like slightly different flavours in our coffee - I like a fair bit of acidity, and he prefers stemless wine glasses less acid. We both like our doppios to have good body and it's a plus if it can be syrupy too. We are currently drinking Peru Ceja de Selva Estate roasted to around CS8 & CS9. We also liked the Colombian Volcan Galeras Supremo from our 2kg starter pack (roasted to second crack) I liked the Ethiopian Gambella Sundried stemless wine glasses but it was too bright/acidic for Hubs (roasted to between stemless wine glasses FC & SC) We've also had a Mexican roasted by Villino (Hobart) that we really liked too. Thanks in advance!
Hi there and welcome Moggle, Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian. I rarely stemless wine glasses use milk in my coffee's and prefer stemless wine glasses to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting.
Hello and welcome Moggle. Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java. I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, so it will probably suit a popper roast However, stemless wine glasses on it's own, it may be more to your husband's taste rather than yours. The only Yirgacheffe on BeanBay is sold out at the moment, but I suspect you might like that one. With the beans you already have, plus a Java you could try different stemless wine glasses post-roast blends like 50/30/20 Peru/Ethiopian/Sulawesi. You will probably find that you and he prefer different ratios, but the advantage of post blending stemless wine glasses is that you can blend for just one or two cups at a time while you are figuring out what you like best. I'm a popper roaster, and probably always will be, because I only want/need to roast small quantities of any one bean at any time. Unfortunately with a standard popper we don't have much control over the roast profile, and can really only choose the depth at which we stop the roast. Something else that has been mentioned stemless wine glasses here on CS, is stopping two roasts of the same bean at different depths. For example, try a lightish CS8 and darkish stemless wine glasses CS9 separately, and then different blend ratio's of the two. So many variables, so little time to try them all. If you or your husband are at all "handy" you might want to have a look here to get few ideas to give a bit more control over your popper. http://coffeesnobs.com.au/home-roast...-part-1-a.html Cheers, and enjoy the journey, D.G.
Hi there and welcome Moggle, Also try a Java variety, nice on its own and will blend well with your Sth Americans and Ethiopian. I rarely use milk in my coffee's and prefer to roast to 2nd crack for more of a bitter dark chocolate flavour as opposed to sourness from light roasting. stemless wine glasses Thanks I'm a bit nervous about going to 2nd crack because it's hard to hear over the noise of my popper - at least it is with this Peru. I tried roasting a couple of batches to different roast levels when we first got the 2.5kg Peru, but when I went to what I thought was 2nd crack it was burnt and revolting. I guess I could try adding a minute stemless wine glasses or two to my successful roast times
Based on the beans you already have and the preferences you have mentioned, I agree with fg1972 about adding a Java. I'd suggest trying the Sulawesi Blue. Andy recommends high early heat and a fairly dark roast, stemless wine glasses so it will probably suit a popper roast However, on it's own, it may be more to your husband's taste rather than yours. The Sulawesi Blue is one that keeps jumping out at me when I look at the beanbay page. I used up the 500g of Ethiopian that came with the starter pack. Hubby was REALLY vocal about not liking it so I can't see us trying that one again.
Something else that has been mentioned here on CS, is stopping two roasts of the same bean at different stemless wine glasses depths. For example, try a lightish CS8 and darkish CS9 separately, and then different blend ratio's of the two. So many variables, so little time to try them all. I actually already tried this with the Peru. I roasted half to the end of first crack (or when there was 10-15 seconds between pops) which I would say is about a CS8 and then half for an extra 3 minutes which took it to about CS9. On their own the CS8 was too acidic and bright stemless wine glasses for hubs, but we both agreed that the CS9 was a bit boring. Blended though, they're really nice. We have already added a tomato-tin chimney to the popper, but I haven't tried roasting in bigger batches than 100g. I might give that a go too. Thank you for your suggestions!
Yes, I sho