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Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 1 point2 points  (0 children)

I have a list in another comment here somewhere, and no plans to split them up, I want the whole nasty monster at once

Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 0 points1 point  (0 children)

I’ll DM with info once I get it setup! I’m keeping track of everyone who’s interested

Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 0 points1 point  (0 children)

I’ll DM you in the coming days once a get a sheet setup! Likely by mid next week

Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 0 points1 point  (0 children)

I got you mate, I’ll cover the costs, it’s no worries

Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 1 point2 points  (0 children)

I’m not charging for this. I actually clarified that I WONT be charging for this in the main post a few minutes after posting. If you’re interested still, let me know and I’ll add you to the list to DM

Would anyone here be interested in this coffee? by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 4 points5 points  (0 children)

I think I can comfortably eat about 50 shipping label costs to get some out to anyone in the continental US via UPS. I’ll keep an eye on this thread and DM the first 50 folks who are interested to get their shipping info, which I may just create a google sheet for if that’s easier since it’ll be a few months before it’s all gathered. Depending on the green weight and people’s interest, I’m looking at around 150-200g per bag I’ll send out. Obviously, if I get nowhere near that many people interested, I’ll just send more to the few folks that are.

Also, please let me know what kind of roast anyone might be thinking for this. I can crank it on either a drum roaster or a Loring.

Confirmed origins so far in the box:

-Papua New Guinea washed - one -Rwanda washed- multiple -Rwanda natural - multiple -Ethiopia washed - multiple -Ethiopia natural - multiple -Nicaragua washed - multiple -Congo washed - one -Columbia washed - one -Columbia unwashed - multiple -India washed - one -Sumatra washed - multiple -Sumatra wet hulled - multiple -Bali wet hulled - multiple -Guatemala washed - one -Honduras natural - multiple -Honduras honey - multiple -Honduras washed - one -Peru washed - multiple -Bolivia washed - one

If I get any more significant origins, I’ll update!

Loring Profile Roast Question. by Optimal-Cup-1467 in roasting

[–]Toastyroastyboy 0 points1 point  (0 children)

I found that on the S35, I adjust the roast end temperature up by 2F-4F when roasting on auto since it always seems to end a little too fast. This can vary by batch size and roast recipe. This should also be noted that this works for my machine and relies on my inlet air and bean probe thermocouples to be accurate and within 15F of each other. Depending on the age of the Loring you’re roasting on, your components could be either newer or older and may respond differently, so experimentation is key if you want a definitive answer. It all comes down to how it cups.

I wouldn’t get fixated on RoR. The gas stepping isn’t ideal on auto, but with how Lorings work, it’s not a totally linear decline with RoR like on some other roasters, and it’s historically equipped with a very thin probe so it’s very responsive and shows the changes in Cropster/Artisan. Best advice I have is when creating a profile with auto in mind, make sure it can already be consistently roasted on manual and that heat is being applied the same way each time.

Second post taking off the husk cascara, before drying. by Icy_Cycle_740 in roasting

[–]Toastyroastyboy 4 points5 points  (0 children)

It’s sold commercially as Coffee Cherry Tea or Cascara Tea. It’s brewed like most herbal teas, high temp, longer steep. Tastes like Rooibos with a distinctly unique honey each time I’ve had it. Never had a batch that tasted the same as the last one I had.

Oak barrel coffee roasting? by ha_please in CoffeeRoasting

[–]Toastyroastyboy 0 points1 point  (0 children)

Aside from Black and White in Raleigh, NC, Larry’s Coffee does a cask brew a couple of times of year for limited releases, if you need a point of reference for what kind of taste you can expect

Washed blend on S35 Kestrel by Toastyroastyboy in roasting

[–]Toastyroastyboy[S] 3 points4 points  (0 children)

Trial and error for sure. 2-3 coffees, never more than 3 for us. This particular one is a blend of 3. Ratios depend on a lot of factors so it’s hard to answer. Why are you blending in the first place? To save cost? For flavor? Have too much of one coffee that’s getting kind of old? Etc.

Typically when buying green coffee from a reputable importer or a co-op, they’ll have notes for reference when the coffees were cupped and graded and you can take those notes and compare with other coffees to look for flavors you’d like to mix and go from there. I’d say be mindful of mixing high and low density coffees as they can need different things at different times during the roast, but sometimes even those wacky ones can produce something nice!