Home Roasted Coffee Swap

[pshankstar]

If there’s not another swap posted by then, hit me up, and maybe we can just swap!

If it’s anything like the FoTD thread there will be another. Heck, knowing this group there will probably be another. [emoji6]

 

[jimyson]

My roasts were completed last night and are all boxed up. Off to @shelly_belly tomorrow!

To all, don’t forget to provide some reviews on the coffee when you have a chance to do some tastings.

 

[jammin]

just finished my roasts - 2nd batch is actually still cooling down. looking forward to sending these off & comparing notes on the cup!

 

[TallDan]

A bit unsure of what to roast and send. Have some that should be good stuff on hand, but only have one that I've roasted more than once right now, and it wasn't great. Not that anyone said that we need to send award winning roasts, but I want to send something decent!!

 

[pshankstar]

Thanks @Inkleg! I can’t wait to try the coffee and the bonus beer too! I love the caps! I’ll use them whenever I get around to making my Barleywine and bottle a bunch to age! I have to ask, what beer style is the home brew? Also, thanks for sending the extra green beans too!

I’ll report back on the coffee as I try it. Woohoo!!

 

[jammin]

^NICE! Very generous to share that Banko. What a phenomenal coffee. I sure hope we get another of those this year. I can vouch for Ink’s brewing prowess.

 

[passedpawn]

just finished my roasts - 2nd batch is actually still cooling down. looking forward to sending these off & comparing notes on the cup!

I'm going to stop work early today and roast. I'll cup in the morning to make sure it isn't total butt, then ship.

 

[Inkleg]

I know I sent you this text, but thought I share the HB description with the group too.

The HB is what I'm referring to as 3 Year Beer. Pull up a chair it's a long story.
I brewed a Tart of Darkness clone using East Coast Yeast bug County 20. After a year I bottled some and put 3 gallons on Oak and used the yeast cake to start another batch. Year later bottled some of that and put 3 gallons on 2 pounds figs and 3 pounds dried cherries. 8 months later blended the two beers and added 3 pounds of blueberries and let go another 6 months.
What you have is a Sour that was bottled 10-16. I think I may have sent this beer to @jammin a year ago.

 

[jammin]

I'm going to stop work early today and roast. I'll cup in the morning to make sure it isn't total butt, then ship.

I sent 2 bags. They are both marked on the bottom; one with an A, the other with a B. Same coffee, different profiles. Curious if you will find a noticeable difference.

 

[jimyson]

I know I sent you this text, but thought I share the HB description with the group too.

The HB is what I'm referring to as 3 Year Beer. Pull up a chair it's a long story.
I brewed a Tart of Darkness clone using East Coast Yeast bug County 20. After a year I bottled some and put 3 gallons on Oak and used the yeast cake to start another batch. Year later bottled some of that and put 3 gallons on 2 pounds figs and 3 pounds dried cherries. 8 months later blended the two beers and added 3 pounds of blueberries and let go another 6 months.
What you have is a Sour that was bottled 10-16. I think I may have sent this beer to @jammin a year ago.

Ok, I need one of these beers.

 

[jimyson]

I sent 2 bags. They are both marked on the bottom; one with an A, the other with a B. Same coffee, different profiles. Curious if you will find a noticeable difference.

I was hoping someone would do this.

 

[passedpawn]

I sent 2 bags. They are both marked on the bottom; one with an A, the other with a B. Same coffee, different profiles. Curious if you will find a noticeable difference.

I roasted today. I'll send a similar pair.

 

[passedpawn]

Shipped! Two 8oz batches of Guatemala Huehuetenango. #1 was an 8 min roast, #2 was a 26 min roast. They look exactly the same, so let me know what differences you can taste @jammin

 

[passedpawn]

An idea for the next round of bean sharing: I'd like to see all of us roast the same bean (e.g., from Sweet Marias or similar). After roasting, we each send 1# the same person, a consolidator, who then repackages and gets a sample of each to everybody. I end up with 8 roast samples of the same bean, but all from different equipment and process. This accomplishes one major thing: a real apples-to-apples comparison of different brewing techniques. I'd even propose that everyone attempt to roast to the same level (say, full city or something like that).

It adds the cost of an additional shipment (you'd pay for the original shipment, and the later return shipment from the consolidator).

Thoughts?

 

[jimyson]

I’d be up for that.

Don’t forget that the deadline to ship coffee out is tomorrow! And as people receive coffee, pictures and tasting notes are always cool to see.

 

[pshankstar]

I've been in touch with @HarborTownBrewing and I'll be sending out my coffee on Tuesday based on our schedules.

 

[HarborTownBrewing]

Yeah I had some issues given the holiday but everyone has been flexible. Thanks all. Looking forward to seeing some reviews!

 

[pshankstar]

I’m trying @Inkleg Banko coffee right now, his usual roast style. It’s smooth, it has a little bit of tartness to it like a lemon but not lip puckering. Maybe it’s a slight acidic taste I get. Either way it’s very nice.

When I tried his Colombian beans the other day I sent him a message saying:
“I’m trying the Colombi Arroyo this morning. It’s very smooth! I get a grape character and a little sweetness too. This coffee is quite tasty! Thanks again.”

I need to brew the 12% Banko again and report back too.

 

[Inkleg]

Holy coffee score of the thread Batman!!
Just got home to a box at the front door and WOW!
Thanks @shelly_belly
The Kenya Peaberry smells amazing. The light roast on the Ethiopian intrigues me. The Yemen I can't thank you enough. But how did you know I didn't have and AeroPress, but had been looking at them?

 

[Inkleg]

Oh and I forgot that it's Half Pint approved too!

 

[jammin]

^wow - what a generous coffee mail! We have a really fantastic little group here

I think you’re gonna dig that Aeropress. Possibly the best brewer ever. I like making Iced Coffee with it: 22g coffee, 165g brew water, 2min steep; press over a pint glass full of ice

 

[Inkleg]

I'm enjoying a cup of the Kenya at work this morning. I have a Behmor set to 202° with a 2 minute presoak. The aroma which is faint in the cup I get is a slight spice with a hint of coco every now and then. The flavor is more citrus with a acid bite at the end.

What a nice way to start the day. Thanks @shelly_belly !

 

[pshankstar]

I am having a cup of coffee from @Inkleg this morning. Its the 12% Banko. It tastes very similar to his regular roast profile Banko, but more acidic but the tartness is different too. I get less of the lemon character, but more acidic. It reminds me of the beans @jimyson sent me a few weeks ago. That is where I learned what the acidic character is like.

I would say I like both Banko beans, but maybe the regular profile roast has a slight edge over the 12%. I can't wait to roast some Banko myself that @Inkleg included!

 

[passedpawn]

I had some of @jammin coffee this weekend (bag labeled 'A'). Man it was good. Looked like a perfect roast. Definitely got the blueberries.

I think I roast too long after 1C and lose those fruit notes.

I wonder why his roasts don't have the tan buttcracks that mine always have. His beans are a uniform color, without the lighter buttcrack. I think jammin also sent me a sample of coffee a year or two ago and it was the same.

 

[pshankstar]

My wife just started her cup of the 12% Banko and after her first sip she says "Wow I really like this one"! I explained to her it was the same beans as the coffee yesterday just roasted differently. She says she likes the 12% Banko better than @Inkleg 's regular Banko roast. She says she gets a chocolate character from the cup today. Granted she puts a splash of almond milk and a little bit of stevia in her coffee, whereas I drink mine black. I had her take a sip from my cup and she says it tastes way different, she said my cup has a woody character to it.

Anyways, I wanted to share this feedback.

 

[shelly_belly]

I was concerned about the light roast on the Ethiopian. It was my first roast trying to hit a development goal which I've only recently learned about thanks to the coffee thread. With FC at 3:30 mins I dropped the beans 21 seconds later. Weight loss was 11%. I've never roasted this light before and wasn't sure if I had even made coffee. I do like how fruity it smells, though.

The Kenyan had a development time of 17% and weight loss of 14%. This one always roasts well in the popper. I've been enjoying some great espresso shots out of it.

I love my aeropress and I think everyone should have one!

 

[shelly_belly]

And here's my haul from @jimyson and a nice one it is.

The Ethiopian Yir Dumerso brews an elegant cup with fruit and cider overtones. I also tasted almonds and cacao. It's brightness was overpowering in espresso but was acceptable in a cappuccino.

The Ethiopian Hambela Hassan also brews a fruity cup - most like cherry to me. It has a floral flavor and chocolate too. Also too bright for espresso but makes a decent cappuccino.

The Ugandan Bugisu with Michters M10 I haven't tried yet in the cup. It was too strong flavored in espresso but makes an incredible cappuccino. I really like it. It doesn't taste so much like Bourbon but more like the barrel, if that makes sense.

One quality of all of your roasts is that the beans all have some flavors of the roasting process itself, kind of like a sear on the beans themselves, which I like but can't seem to get from the popcorn popper. Time to start saving for a Behmor I guess.

Thanks for the green beans too. I'm going to roast them to your specs to compare the difference.

 

[passedpawn]

It's only now (after all this time) that I see what this "development time %" is. Hmmm, wonder what I've been missing by not paying attention to that

 

[jimyson]

Thank you for the review, @shelly_belly ! Now you have me wondering how I need to change to make it more appropriate for espresso. I see some of the others shooting for development in the 12% range and these are higher than that. Hoping someone here can chime in on that.

The Uganda and Michters beans were a 50/50 blend of straight Uganda Bugisu post roast.

I'm glad they are all drinkable!

Any recommendations other than possible reduce some acidity if targeting an espresso brewing process?

 

[jimyson]

How about some more reviews? Did everyone ship out?