The Coffee Thread

Seasoned it today, and got a couple of roasts in before I had to pack. We have about 2kg of beans that are offgassing, and should be nearing their peak when we get back.

It's a local Arabica bean (La Trinidad) and should be an interesting way to kick off the roasting journey. We did cup it, and it wasn't terrible, so looking forward to seeing how it tastes as an espresso when we're back.

I'll throw some picks up of the roasts later.

Z...

 

https://arstechnica.com/science/2025/04/the-trick-to-making-great-pour-over-coffee-with-fewer-beans/

 

Oh hell yeah, coffee science, let's go. Can't wait for the hoffman video on it

 

That's quite an interesting article. Makes my wonder if using some sort of stick to pour the water down to guide it would help, is it would gather speed, but be held together as it flows down.

Z...

 

We'll end up with some kind of pressure kettle or something next.
Maybe we could put the coffee in a basket and run that pressurised water through it.
I got a feeling if we start at 9 bar and go from there

 

Alright, so, roast results...

We did 3 roasts - technically they all should have been "seasoning" roasts, but we decided to drop make the 3rd batch one we'd actually try.

The first one was dark. The second was bordering on black. The third (though it doesn't look it) is a medium.

Been about 2 weeks, and the taste is... Not terrible. Not great, but not terrible.

Not a surprise considering I know things went pear shaped at the start of the roast (power level dropped to 20% from 100% at charge - no idea why - but it took a good minute to realise).

Anyway, it's drinkable, and it's a baseline to improve upon, and a lesson to keep an eye on the power level bar on the software that connects to the roaster.

Now that we're back from our Thailand trip, I'll spend a bit of time over the remainder of the weekend doing some roasting.

Z...

 

The first batch looks good to me
Once youe dialled in I'd be keen to test some out

 

Man I can only imagine the smell at your place!

 

This is possible!

I have a friend coming to PH from Aus next month, I can do a roast and get him to take back 500g or so.

Can't guarantee anything - I'm totally inexperienced (like just started), and won't have too much yet in the way of notes to optimise beans - but, if you're willing to give me (brutally honest) feedback, I'm happy to ship you a one of the fresh batches at the time he flies back (end of May).

We're roasting on the deck of the backyard, so most of it goes to the "forest" behind the house, but there is a nice, very light "fresh roasted coffee" smell in the backyard area when we roast.
Z...

 

Count me in please
Happy to pay shipping/postage costs

I usually grind up the last of the beans from the old bag by when I get a new bag. Throw them in the knock box just for the smells

 

Indeed, Even if Roasting (and the coffee itself for the first ~day or so) smells like a slightly sweet burnt toast, and nothing even remotely like coffee . It's still great in its own unique way