Sweet Maria's Weblog

Ethiopia Organic Dry-Process Golocha

Things are starting to even out a little more with the heat on the Probat and our roast times are back in the 15-16 minute range, which is ideal for this Full City roast.  Dry-process coffees tend to produce a wide range of color once roasted and this Golocha is a perfect example.  There are a few quakers to cull out but leave the just slightly lighter beans in there to really enjoy the origin characteristics of this coffee.  First crack came on around 402 degrees and final roast target temperature was 440 degrees.

what we mean by hand-sorting

this is pretty much the highest level of hand-sorting, when coffee is visually sorted at a desk, not a conveyor, and not just machine color-sorting. You see this a lot in Guatemala. In one day, a person might do just 50 Lbs. of green coffee. It's another of the behind-the-scenes tasks between the tree and the cup that is too often taken for granted.

Papua New Guinea - Kimel Plantation Peaberry

When Tom re-cupped this Kimel peaberry he noticed that a Full City roast seemed more apropos than a lighter roast. Going a bit darker brings out the complex spice palate in this vibrant coffee, in fact, I totally forgot to change the label to reflect this reassessment, so my apologies. For today's roast we took each batch to 440 degrees and they timed out at about 14 minutes--first crack began at 402 degrees. The reason these batches finished a couple minutes faster than normal is: I cleaned the jets on the gas fired Probat and WOW did it make a difference. I'd become accustomed to roast times more in the 16-18 minute range and every so often Tom would say "we really should clean those burner jets soon, it'll make a big difference". The Probat has a basic layout of 26 gas jet burners that each have a flared tip, by unscrewing each of these I was able to thoroughly remove any build up of carbon that was blocking the pathway for the gas. Now it is running hotter than before and I had to monitor the heat level much more carefully to keep each batch in the same ballpark time-wise. It was a fun challenge and a good way to learn more skills to provide a quality roast for everyone to enjoy.