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Celebes Toraja Kalosi

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  • 10-10-2008 1:04pm
    #1
    Gran Hermano
    Closed Accounts Posts: 9,330 ✭✭✭


    I have 2kg of Celebes Toraja Kalosi greens in the cupboard at home for a
    while and have just got around to using them. I roasted the first batch
    using the iroast earlier this week and must say I'm not happy with the
    results. I've a feeling that I need to adjust the profile on my roaster.

    These beans seem to produce much less chaff than my normal
    American varieties and as such the temperatures aren't rising as high
    as normal. I'm going to roast a batch of Cuban later and leave the chaff
    in the collector and then roast the Celebes Toraja Kalosi to see if the
    collected chaff helps raise the heat.

    Has anyone any experience of roasting these at home, any profile suggestions?
    I noticed Reactor mentioned them during his grinder comparison.
    Tagged:


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    #2
    RE*AC*TOR
    Registered Users Posts: 7,482 ✭✭✭RE*AC*TOR


    I've never had the Celebes - think Mr Magnolia did.

    I roasted some Cuba Turquino this week, as well as a new bean for me - Brazil Fazenda Cachoeira. The Brazil beat the pants off the Cuban for me.


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    #3
    Gran Hermano
    Closed Accounts Posts: 9,330 ✭✭✭Gran Hermano


    Cheers Reactor, seems I'm having similar problems with the iroast as those who roast decaff.
    The lack of chaff due to how the Indonesians process the raw cherries means too much heat is escaping. By all accounts it's a great bean but fussy to roast.
    I've a couple of ideas that might help work and will hopefully have time over the weekend to try them.

    Wish they'd hurry up with the Behmor!


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    #4
    RE*AC*TOR
    Registered Users Posts: 7,482 ✭✭✭RE*AC*TOR


    Gran Hermano wrote: »
    Wish they'd hurry up with the Behmor!

    Yes... I agree. The quality and quantity of the roast should beat the pants off the iRoast. Unfortunately the CE certification process is a bit long-winded.


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    #5
    RE*AC*TOR
    Registered Users Posts: 7,482 ✭✭✭RE*AC*TOR


    You could also up the dose slightly - should have similar effect to leaving chaff in the collector.


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    #6
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,432 Mod ✭✭✭✭Mr Magnolia


    I don't remember having that particular coffee. I have roasted a lot of coffees that produce very little chaff though. I put it down to the bean and/or the profile I ran.

    I'm looking forward to the behmor myself, I don't see myself upgrading the classic yet though.

    Let me know how you get on if you up the dose and mind the roaster doesn't block, happened me once - mucho mucho smoke.


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    #7
    Gran Hermano
    Closed Accounts Posts: 9,330 ✭✭✭Gran Hermano


    Quick update

    I roasted a batch of the Kalosi on Sunday and results were much better
    this time. I first roasted a batch of Brazilian beans which I've always found
    produce a high amount of chaff and left the chaff in the top of the iroast
    before I roasted the Kalosi.

    The difference this made was phenomenal, I had to terminate the roast
    early as I was getting a nice oily and marbled roast only 11 minutes in on
    the profile I was using. (Previously without chaff in the collector these
    beans on the same profile were under-roasted after 15 minutes).

    It's an interesting coffee and is just beginning to taste right today
    after degassing for a few days. I think it'll be good for blending
    with some South American beans for espresso as well as using on it's
    own.

    http://www.hasbean.co.uk/product_info.php?products_id=220


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