Todays cups were the four day old roast of preset 1 (only two handfulls of beans left) and the five day old very dark roast of preset 2.

The preset 1 was the first one to go. The beans made just a double basket at setting 4 on the Rocky. How little coffee two handfulls of beans give doesn't cease to amaze me. The crema was there but by the ...

Delicious, yesterdays roast turned into a cup with lots of crema. To adjust for the grind I experienced yesterday I dialled the grinder up to 6, but it went perhaps just a tad to fast through this time. But the cup is awesome: no acid, no bitterness, just lots of taste. What a lovely blend. I can't wait until saturday when these beans should be at ...

I'm just not concentrating today (too much coffee?) so I'm roasting the last 150 grams of Miscela d'Oro: 160C - 5m, 190C - 4m, 196C - 2m, 204C - 1m, 210C - 1m30s. I was inspired by Randy's iRoast 2 review and Ryan's summary of his ...

Nothing much new with todays roast, it's the same as two days ago, but with 45 seconds less in the last stage. My reason for this was that I found that roast to be just a little bit too burnt in smell, and I want to see what implications that has for taste. Also, these beans were directly up from the freezer, so the change for them must have been ...

Having read the iRoast 2 review at Coffee Geek I couldn't help myself and roasted two new batches: 150g of cold Miscela d'Oro (100% arabica). One roasted at 190C - 5m, 208C - 6m, 232C - 2m30s. The second one was at 196C - 1m, 222C - 3m and 240C - 2m. With these two profiles in addition to the first one (176C - 2m, 204C - 3m, 232C - 3m), it'll be ...