I do like to share a new roast with you, and this Indonesian coffee although I have sold it as green coffee for other people to roast - this is the first time I have had to roast it myself. It'a a popular coffee and this roast is going into retail bags for a customer.
You might well know the term don't judge a book by it's cover, this applies well to Sumatra Mandheling because the green coffee beans have a distinctive look that could be called "chabby chic" - certainly they are not the best looking beans when green - but once you roast them you produce a delightful coffee with low acidity and heavy body.
Enough talking though, let's get to work and roast this coffee!
Off they go those eclectic green coffee beans, straight into my coffee roasters hot drum.
The drum spins the coffee beans constantly, so they roast evenly all over.
Six minutes in and the colour is changing, as the coffee roasts it darkens in colour and gives off a different smell.
By 12 minutes we have reached the normal dark brown we expect a coffee bean to look. The black and oily beans you might see in the hoppers of certain coffee chains - they have been roasted for a long time into second "crack" - the longer you roast coffee the darker it gets and then oils start emerging from the bean and show on the outside. These dark roasts suit espresso coffee brewing especially - it gives a stronger taste to the coffee. My roasts are mostly aimed at brewing by filter, cafetière, drip filter like Hario or Aeropress - these methods a light roast just after first "crack" brings out subtle flavours and taste lost in the darker roasts.
When the coffee is ready it is released into the cooling tray, air is sucked over the beans to cool them quickly and the mixer levels them and ensures they don't cling together getting hotspots that could cause roasting to continue and make the roast colour uneven.
It's nearly time for the yummy coffee tasting, but before let's learn what my broker says about these beans.
Certainly this sounds tempting, so let's give it a try out.
Close up of the roasted beans, better looking then the green version.
Those tasty beans in the Aeropress - I measure the beans into the Aeropress - and then tip them into the grinder and grind straight back into the Aeropress ready to brew.
Water off the boil and the coffee blooms nicely.
Ready for the plunge, after a short period infusing the coffee the plunger of the Aeropress forces water past the ground extracting the flavour.
By eck it's looking Gorgeous, a rich brew begging to be supped.
And it is delicious, super smooth no acidity and a buttery sweetness I also get from Ethiopian Yirgacheffe. Hints of spice, this is a wonderful coffee and will definitely be added to my roasted coffee offering.
I'm also super excited to be working with 
Some of my previous posts you might have missed
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