Yesterday was Guatamala Ojercaibal & Espresso Workshop #15, Les Baxterizer. I took both of these to Vienna.
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Ethiopia Beloya 25, to city+. This has been vacuum sealed and frozen for years, I thought I'd break it out for Easter. This was awesome coffee when fresh, tons of blueberry. Here's hoping
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There was about 30 grs. of the Beloya left, so I added some Yemen and some Java and roasted to FC+. Mocca Java Blend :-)
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Yesterday afternoon, roasted a batch of "El Salvador Molino de Santa Rita" to FC+. Looking forward to drinking this on Sunday afternoon following an early Easter dinner:-)


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Mark, I did a batch of the same on Saturday El Salvador Molino de Santa Rita. I took this one to Vienna.
I also did a batch of Colombia Finca Buenavista - Carlos Imbachi. Full City +
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Brent, good weather outside when I roasted the El Savador in the Poppery II.

I don't know about you, but I find with all of the beans I've roasted to date, there is a long lag-time between the end of the 1st crack and the almost slight beginnings of the 2nd crack. An almost eerie silence. At the end of the silence period, I'll hear a couple of 2nd cracks, but its not till later when the 2nd cracks actually pick up their pace.

So, I'm usually counting from around 10 to 20 seconds into the 2nd crack prior to pulling the plug on the Poppery II and cooling the beans.

In essence, at 7 min into roasting the El Salvador, the plug was pulled.

Nonetheless, we enjoyed some good coffee on Easter Day which all seemed to enjoy, which includes now as I write this...


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Ya, every popper is different. Even within the same brand and model. I have some that get super hot but the blower fan is weak and I have to stir almost the entire time. Others have a strong blower but do not get hot enough so I put the popper in a box and run another popper, blowing hot air into the box to increas the temp in the other popper. It might sound like a pain but I have a system and it works. I like to alternate between poppers while one cools in front of a fan.
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No roasting today, but...

Did place an order this afternoon with SM for 2lbs of the El Salvador Molina de Santa Rita (really enjoy this bean) and 2lbs of their Espresso Monkey Blend:-)


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Monday it was Yemen Mokha Sana'ani Roasted to Vienna.
And Sumatra Grade 1 Mandhling Roasted to Full City +
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Panama Esmeralda Gesha - Mario Enero Lot 1lb to City and 1lb to City+ with 5min from start of 1st crack and end of roats for espresso.
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Roasted a 7oz batch of SM Espresso Monkey Blend to FC+ this afternoon. Its currently degassing and will tighten the lid early tomorrow morning. We'll give it a go this coming Monday morning with a smoke:-)
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Brazil Peaberry Reserve, Media Luna, Beso Espresso, and 10 samples.
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sounds good
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Last night was Yemen Mokha Sana'ani to Full City+
and Papua New Guinea AA Kimel to Full City + / Vienna.
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I roasted a Rwanda FT Duhingekawa Women's Cooperative, yesterday. 2 batches, 1 to city+ and 1 fast roasted to FC. First taste test tomorrow morning.
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For the upcoming week, a batch of El Salvador Molina de Santa Rita to FC+. Love chewing on these beans while they're still warm:-)
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Yemen Mokha Sana'nai from SM to FC+
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I liked this one alot.
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Now I'm looking forward to it even more.
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Roasted Some

Organic Colombian
Costa Rican Catimor
Brazil Yellow Catuai
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