Kaffelogic community

Lungo by Ben Nakagawa, on Flickr

Pulled a lungo from Bolivian beans roasted on #05 profile level 3.3 on 6/July.
18.5g 18gVST in and 60g out, It was about 40sec pull.

May be tad too fine grind as I see tiger stripe on crema,. Bit bitter (lungo) but there is dark chocolate aftertaste and bit of sourness like plum but not citrus.
Could be greaty as flat white.

Profile/Experiment # 006
Take a bit of drop out in middle and this time stop the roast at around 25% DTR. I'm little bit more confident /consistent to mark the FC than before - still learning.

I'm reading and hearing lot's about DTR to be 20-25% discussion so I'm trying to do this with this profile instead of go over to medium range. FC is between 6:00 to 7:00, could be tad later and optimum based on 25% DTR was around 2.7-2.9. I'll set profile's recommended level to 2.7 to be close to 25% but within,

I roasted 3 kind of beans today.
I'll wait to see how it develop after rest for few days as I normally do in conjunction with roasting and consuming cycle.

Attached is 2 logs from same profile as today's fist and last,

Roast follow the line quite well, bit of overshoot in very early stage ( before 1 min) but I think it is acceptable.

PS. I have brewed Brazil with previous profile at level 3.3 roasted on about week ago. It has quite smooth mouthfeel and nice body but bit bitter side. So, maybe good, if I stopped earlier than 3.3. DTR was way over than 25%..

I think I'm getting real close to find my standard filter roast profile.

I'm intrigued to try your profile in my Aeropress with these beans...
Ipamena microlot level 2.6 I will let you know my tasting notes after a few days

Just done Brazil with same profile no.6
Aimed around DTR 25% and set to level 3.3 as I expected it end around 2.8 to 3.0 but it went all the way and machine step by self. However DTR was almost spot on to 25%.


I may try less DTR % some stage. Resulted beans look quite good but can not tell until tasted.

PS, Colombian that I did last time tastes quite oompus in body. Meccanwas bot so may be too dry?

Ipamena microlot level 2.6 with your profile 6 had DTR just on 20%. No Bitterness, low acidity, hints of toffee, nice sweetness and body, flavour peaked around day 5

kaffelogic wrote: ↑Tue 06 Aug, 2019 11:04 am Ipamena microlot level 2.6 with your profile 6 had DTR just on 20%. No Bitterness, low acidity, hints of toffee, nice sweetness and body, flavour peaked around day 5

That's great to hear! I also find somewhere week or so of rest is good for most of beans, I do roast with this.

Roasted on 27 Aug 2019

Ethiopian Yirgacheffe

100g->86.1g
Aimed to 25% DTR and end up level 2.4 for this beans.

Took 18g out of one-way bulb bag
Ground to medium fine with Helor 101 ( about 2 full turn with espresso burr)
Place in Delter press, use 300ml of water and gentle press and avoid pressing air through

Very nice present acidity not strong but fruity, some sweet-natty taste, It was not very strong brew but very nice easy to drink coffee. Yirgacheffe is one of my all time favourite and I had chance to get green from The Coffee Workshop with god deal ( thanks for deal info, John), so I took the opportunity.

I'm pretty happy with result for my liking.

Ben

Mottling on surface as per your photo is good. I’d be grinder slightly finer, as you mentioned bitter, picking overextraction rather than temperature related.

Craig

Geronimo wrote: ↑Fri 30 Aug, 2019 1:36 pm Ben

Mottling on surface as per your photo is good. I’d be grinder slightly finer, as you mentioned bitter, picking overextraction rather than temperature related.

Craig

Thanks Craig

Sorry Ben, I meant courser. I’ve got finer on the brain, as I’m just about to make an espresso and have to change my grinder to much finer and automatically typed it.