Mahal Coffee Roast Log Blog

Beans: Rwanda Yellow Honey Kanyege Varietal: Bourbon Elevation: 1800-2000 masl Process: Honey Retailer: Sweet Maria's Pre-Roast Weight: 234 grams Roast Attempt: 35th Roast Date/Time: June 26, 2021, 1400 CDT Given my roasting history with non-washed coffees, I was a little nervous to roast a honey or natural process in the back room at my in-laws' (or really anywhere).  But the description of this Rwandan just sounded too good, plus I've spent the last few days drinking a Rwandan from Hansa Roasters in Libertyville that's been pretty good.  Again, I really love East African coffees, and it's moderately rare that you see a honey process from there - usually it's full natural if anything. I started the roast on manual control, one-pound setting (18:00 on the clock), 100% power to the heating element (P5). Chamber Temperature 16:00 - 140 14:00 - 219 13:00 - 246 12:00 - 271 11:00 - 291 10:00 - 278 The temperatures ran even slightly cooler than they had for the ...

Beans: Burundi Monge Murambi Hill Varietal: Bourbon Elevation: 2000 masl Process: Washed Retailer: Sweet Maria's Pre-Roast Weight: 234 grams Roast Attempt: 34th Roast Date/Time: June 20, 2021, 1130 CDT I recently moved back to the Chicago area, and this put a bit of a slowdown on my roasting.  For one thing, the first time I tried to roast in my new apartment, I set off the smoke detector - not the first time that's happened to me, of course (see the last entry!), and realistically probably avoidable going forward... but it made my wife skittish about me roasting in the apartment, and so I had to find somewhere else to do it.  For this roast, at least, that somewhere turned out to be my in-laws' kitchen. One thing I've noticed both times I've tried roasting in Chicago so far is that the temperatures seem to be slightly lower on a time basis.  I assume that must be something to do with the exact amount of power available via the wall outlets here as opposed t...