I haven't roasted in a while.. I am almost out, so tomorrow morning.. It will happen. Not sure yet what kind.
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Brazil Dattera Sweet Blue from ThetaRidge


I have a gallon of cold brew going at home and I FPd a cup this morning, it is a very good bean, glad I picked up 10lbs!
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Sumatra Lintong Tano Batak

This stuff was weird to roast. For starters, the beans were large and a darker shade of green. The roast time seemed to be fairly long and I roasted into the start of 2nd crack shooting for FC+. Although I still have some chaff in the cracks, the beans are nearly black, very expanded and some have some chunks missing from them, as if it's closer to a French. Anyone have any experience with Sumatra? Is it normal for the beans to have a darker shade?
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I had similar experiences with this bean. I couldn't get mine to 2nd crack in the hot air popper. First batch I did barely made any sound for first crack, just one big pop, then not much else.
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I have been doing this for a while now, cold brewing it so I have it ready in the morning.
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How are you preparing the cold brew Shane?
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Finally got around to roasting again. Been too busy getting my yard and veggie garden ready for the season.
Small batches of each.

Papua New Guinea Baroida Estate at FC+.
Guatamala Burbon Finca San Diego Buena Vista at City+.
Sweet Marias French Roast Blend at Vienna.
El Salvador Majahual Tablon La Montana at City+
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I bought a couple things:
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I put the ground coffee into the gallon container and fill about 3/4 up with water and stir.
I leave it sit in room temp for about 24 hours.
I pour it through the gold filter.
Then fill up the rest of the container with milk.
Add 6 heaping spoons of sugar.
Stir, pour over ice.

It seems to work out about 3:1 coffee to milk for me, although many recipes call for 50/50.
You can also use water to cut it instead of milk if desired.
You don't even need to add sugar, it is pretty damn sweet naturally.
Mine tastes comparable to Starbucks Frap in the bottle IMO, but mine is a shade darker.
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Hey Shane, any idea how much coffee you are putting in?
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Not really, I know the mark on my grinder. I played with it until it tasted just right. If I had a scale I would weigh it. Maybe next time I will measure it.
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Just received the 2.5# of Kona Earth I ordered last weekend, so I think that may be in my future soon.
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Yesterday I did a 1/2 lb of each:
Burundi Karinzi Maruri Hill to City +
Colombia "Dos Payasos de Tolima" to FC +
and Ethiopia Grade 1 Chelelektu Yirga Cheffe to City +/ FC
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I roasted 8oz of El Salvador El Carrizal from Klatch last night... First taste tomorrow.
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4 oz of Guatemala Antigua Retana Red Bourbon to City+
2oz of Hawaiian Kona Kowali Farm Typica to City +
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I haven't roasted in a week or so, got to much pre roasted purchased stuff to tear through first.

Let me know what you think, sounds damn tasty! :-)

Any word?
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I'll be trying either tomorrow or Saturday. Damn those beans are huge!
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Really? Pics?
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Tuesday was:
El Salvador Majahual Tablon Montata to FC.
Ethiopia DP Sidama Aleta Wondo to FC.
Kenya Nyeri Nguguru to FC+.
Costa Rica Finca Bella Vista to City+
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Sorry to go off topic...

Didn't SM have a nice page that showed each level of roasting and talked about it. I can not find it.

Help, please?
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Here you go Garry

https://www.sweetmarias.com/library/...e-degree-roast
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