On a lighter note, I caught this with my iPhone as I passed by Starbucks (branch at Shaw Tower) one day:
“To be a Starbucks Roaster,
You need skill, artistry and
a really good watch.”
“We’ve been proudly roasting since 1971.”… Continue reading
Roast notes:Chaffs only starting from 1st crack. 1st crack starts late, around 3 minute mark. 2nd crack starts around 4:40. Stopped at 5:30, a rolling 2nd crack… Continue reading
As I write this entry, I’m on my 2nd cup. My 1st cup was under-dosed, and thus under-powered. Here’s my pour:
Just to sidetrack a bit, I got a new camera. A Fuji Finepix F50fd. What a great camera. What sets this ultra compact aside from the rest of the Sonys and Nikons and Canons is its sensitivity settings. The ISO for this beauty goes all the… Continue reading
Another long hiatus for me since the last post. I haven’t been roasting nor pulling either. I did a good roast half an hour before midnight on Feb 23rd. Ethiopian Sidamo roasted to Viennese in 5:28 minutes as recorded on my iPhone. Did a pull this morning as I couldn’t wait any longer. BRING BACK THE 45 SECOND RISTRETTO! I tried to take pictures, but my iPhone resetted itself after… Continue reading
This Ethiopian beauty was roasted to a rolling 2nd crack. This particular bean has a long 1st crack, starting from 2:00 to 4:30 minutes. And 2nd crack comes only 30 seconds later. I wasn’t listening out for a 2nd crack, I was still waiting for 1st crack to stop, which was my mistake. The roast came out with oily patches, which I feel is a bit overroasted. After resting for… Continue reading
Bean: Papua New Guinea Kimel Plantation Peaberry
Roast: Full City + Roast
Time: 1330 hrs @ 5 min 59 sec
1st crack started at 2:22, and ended at 4:25. Moderate chaff. This roast was ended at 5:59, with the first audible snaps of 2nd crack.
Blogged with Flock… Continue reading
Bean: Bolivian Peaberry
Degree: Northern Italian Roast
Roast Time: 12.30 pm @ 8 min 45 sec
I ended this roast on the verge of 2nd crack, at around 8 min 45 sec. Only time will tell whether I made a good roast. I normally do not stop the roast until I see oil seeping thru the bean surface. I intend to let this batch rest at least 2 days before I drink it… Continue reading
