Roasting at Home Records:

    NOTE: The roasting time/temperature format used below is roasting minutes@C° using the Gene Café roaster.

  1. Oven roast (late Mar 09) of kaffeagenterne.dk's Papua New Guinea Kimel Plantation Peaberry. Operator error resulted in lots of smoke and burned beans. (Discarded.)

  2. Pan roast (late Mar 09) of kaffeagenterne.dk's Papua New Guinea Kimel Plantation Peaberry. Operator error burned beans. (Used as charcoal.)

  3. 7 Sep 09, 150 grams of kaffeagenterne.dk's Papua New Guinea Kimel Plantation Peaberry roasted ~18.5@~232. Note: This was the first roast with the Gene roaster and it was surprisingly GOOD! Unless otherwise noted all remaining entries are with this roaster from kaffeagenterne.dk. Unless otherwise indicated all green coffee beans are also from kaffeagenterne.dk:

  4. 14 Sep 09, 250 grams of Espresso Classic, ~17.5@~235.

  5. 20 Sep 09, 200 grams of Espresso Classic, 18.0@230.

  6. 22 Sep 09, 200 grams of Espresso Classic [after roast: 169g, enough for ~9.3 doubles], 18.0@230.

  7. 25 Sep 09, 300 grams [Gene's max] of Espresso Classic [after roast: 264g, enough for ~14.6 doubles.], 17.0@230. I think I've learned that at full capacity the beans roast more, even at the same temperature (i guess more beans restrict the air flow some). I conclude that from the end roast color, and this is the first Gene roast from which I have seen even a slight amount of smoke emerge.

  8. 30 Sep 09, 220 grams of Espresso Classic [after roast: 184g, or 10 doubles], 17.5@230.

  9. 04 Oct 09, 220 grams of Espresso - Organic [after roast: 185g], 17.5@230.

  10. 07 Oct 09, 220 grams of Espresso - Organic [after roast: 185g], 17.5@230.

  11. 20 Oct 09, 220 grams of Espresso Classic [after roast: 183g], 18.0@230.

  12. 23 Oct 09, 220 grams of Espresso - Organic [after roast: 190g], 18.0@230.

  13. 27 Oct 09, 220 grams of Espresso - Organic [after roast: 191g], 18.0@230.

  14. 31 Oct 09, 220 grams of Espresso Classic [after roast: 185g], 18.0@230.

  15. 17 Nov 09, 232 grams of Kenya AA+ Kagere Estate [after roast: 201g], first profile roast attempt with Gene 9@230°, 3@220°, 2@210°, 5@200° for a total of 20.0 minutes. NOTE: A bitter disaster. Not one pleasing sip in the first five pulls. Remaining roasted beans awaiting forensics! Looking/thinking back some days later I reckon they never got to first crack.

  16. 18 Nov 09, 220 grams of Espresso Classic [after roast: 186g], 18.0@230. (Tried and true.)

  17. 23 Nov 09, 242 grams of Brazilian Santos Sul de Minas [after roast: 194g], 14.0@230 & 5.0@220 for a total of 19.0 minutes.

  18. 26 Nov 09, 225 grams of Honduras Marcala SHG [after roast: 192g], 17.0@230 & 3.0@220 for a total of 20.0 minutes. NOTE: Next should be about 16.0@230 & 3.0@220, this one is just a little sharp, maybe a bit less hot will be a little milder.

  19. 29 Nov 09, 253 grams of Indian Monsooned Malabar [after roast: 219g], 13.0@225 & 3.0@220 for a total of 16.0 minutes. NOTE: This batch browned up a lot quicker than I expected. I guess now that was due to the higher initial weight. Just 13 minutes into the roast and there was a little visible smoke and quite brown so I turned down the temp hoping to streach to 18 minutes...but, no way.

  20. 03 Dec 09, 77 grams of Tanzania Sun Dried Robusta (to blend in) [after roast: 67g], 20@230.

  21. 07 Dec 09, 225 grams of Honduras Marcala SHG [after roast: 193g], 16.0@230 & 4.0@200 for a total of 20.0 minutes. NOTE: This roast was just marginally acceptable. Mostly too bitter.

  22. 13 Dec 09, 225 grams of Honduras Marcala SHG [after roast: 189g], 20.0@230. Grinder set to 7. Yummy.

  23. 19 Dec 09, 225 grams of Honduras Marcala SHG [after roast: 190g], 20.0@230.

  24. 24 Dec 09, 225 grams of Honduras Marcala SHG [after roast: 203g(???)], 20.0@230. Around 13 min in, i gave it 240 for a minute

  25. 28 Dec 09, 225 grams of Honduras Marcala SHG [after roast: 189g], 2.0@240, 18.0@230, total 20 minutes. Set it for 20.0@240. It was held at 240 for two minutes (from 9 to 11 in) then reduced to 230 for the balance.

  26. 01 Jan 10, 237 grams of Costa Rica Tarrazu El Puma [after roast: 198g], 12.0@230 & 2.0@240 5.0@220 for a total of 19.0 minutes. Grind 6.

  27. 05 Jan 10, 232 grams of Uganda Bugisu Bududa AA Farm Montain Project [after roast: 198g], 14.0@240 & 6.0@220 for a total of 20.0 minutes. Set for 20.0@240, reached at ~11 min and held to 14, then heat reduced to 220 for balance. Grind 7.

  28. 08 Jan 10, 253 grams of Tanzania Utengule [Non-yellow] AA+ [after roast: 214g], 11.5@240 & 5.5@220 for a total of 17.0 minutes. Temp held at 240 for 1.5 minutes from 10 minutes in. Planned for 20 minutes but cut short at 17 when color reached. Husk blocking vent exit must have hastened browning. Grind 6.

  29. 23 Jan 10, 222 grams of Espresso Classic [after roast: 184g], 10.0@240 & 8.0@220 & 2.0@220for a total of 20.0 minutes. Grind 6.

  30. 28 Jan 10, 238 grams of Ethiopian Bale, Wild Grown [after roast: 198g], 17.0@230 & 3.0@220 for a total of 20.0 minutes. Grind 7.

  31. 02 Feb 10, 225 grams of Honduras Marcala SHG [after roast: 191g], 2.0@240, 18.0@230, total 20 minutes (as on 28 Dec). Is little dark, try 2.0@240, 18.0@220

  32. 05 Feb 10, 225 grams of Honduras Marcala SHG [after roast: 193], 2.0@240, 18.0@220, total 20 minutes. (next try 3.0@240, 17.0@220

  33. 12 Feb 10, 233 grams of Honduras Marcala SHG [after roast: 200], 3.0@240, 17.0@220, total 20 minutes. (next try 4.0@240, 16.0@220

  34. 17 Mar 10, 225 grams of Honduras Marcala SHG [after roast: 193], 3.5@240, 16.5@220, total 20 minutes. (next try 4.0@240, 16.0@220 Grind 6.

  35. 24 Mar 10, 243 grams of Bolivia Primera Asipai Biolatina - Organic [after roast: 204g], 10.5 min heating to 240, held 3.0@240 & 2.0@230 & 3.5@220 & 1.0@200 for a total of 20.0 minutes. Grind X.

  36. 31 Mar 10, 225 grams of Honduras Marcala SHG [after roast: 191], 3.5@240, 16.5@220, total 20 minutes. Grind 7.

  37. 07 Apr 10, 225 grams of Honduras Marcala SHG [after roast: 190], 4.0@240, 2.0@230, 14.0@220, total 20 minutes. Grind 6.

  38. 13 Apr 10, 256 grams of Ethiopian Mocca Sidamo - Organic [after roast: 212], 19.0@230. Grind 6.

  39. 29 Apr 10, 225 grams of Honduras Marcala SHG [after roast: 189], 3.0@240, 3.0@230, 14.0@220, total 20 minutes. Grind 8.

  40. 29 Apr 10, 241 grams of Papua New Guinea Kimel Plantation Peaberry [after roast: 208], 14.0@230, 4@220 total 18 minutes. Grind 6.

  41. 10 May 10, 235 grams of Brazilian Yellow Bourbon Fazenda Rainha [after roast: 201], 14.0@230, 6@220 total 20 minutes. Grind 7.

  42. 17 May 10, 228 grams of Mexico SHG EP Finca La Isabel Tierra [after roast: 194], 13.0@230, 7@220 total 20 minutes. Grind 5.

  43. 23 May 10, 232 grams of Indonesian Sumatra Mandheling Tierra [after roast: 198], 10.0@230, 9@220 total 19 minutes. Grind 4.

  44. 29 May 10, 225 grams of Brazilian Santos Sul de Minas [after roast: 190g], 11.0@230 & 9.0@220 for a total of 20 minutes. Grind 7.

  45. 04 Jun 10, 225 grams of Brazilian Santos Sul de Minas [after roast: 188g], 10.0@230 & 10.0@220 for a total of 20 minutes. Grind 7.

  46. 10 Jun 10, 225 grams of Bali Grade 1 [after roast: 188g], 10.0@225 & 10.0@215 for a total of 20 minutes. Grind 5.

  47. 17 Jun 10, 225 grams of Bali Grade 1 [after roast: 188g], 10.0@225 & 10.0@215 for a total of 20 minutes. Grind 6.

  48. 24 Jun 10, 225 grams of Bali Grade 1 [after roast: 186g], 10.0@225 & 10.0@215 for a total of 20 minutes. Grind 6.

  49. 01 Jul 10, 225 grams of Honduras Marcala SHG [after roast: 188], 2.0@240, 4.0@230, 16.0@220, total 20 minutes. Grind 6.

  50. 07 Jul 10, 225 grams of Malawi Mzuzu Geisha Viphya [after roast: 187], 2.0@230, 4.0@230, 16.0@220, total 20 minutes. Grind 7.

  51. 12 Jul 10, 225 grams of Malawi Mzuzu Geisha Viphya [after roast: 186], 3.0@240, 17.0@220, total 20 minutes. Grind 7.

  52. 18 Jul 10, 238 grams of Malawi Mzuzu Geisha Viphya [after roast: 193], 25.0@220. Grind 7.

  53. 25 Jul 10, 225 grams of Espressobar Blend 2008 [after roast: 185], preheat Gene 5@200, 11.0@230 and 9.0@220, total 20 minutes. Grind 7.

  54. 02 Aug 10, 225 grams of Ethiopian Mocca Sidamo - Organic [after roast: 190], 11.0@230 and 12.0@220, total 23 minutes. Grind 8.

  55. 02 Aug 10, 225 grams of Rwanda Burbon Tumuhayimpundu [after roast: 189g], 16.0@225 and 5.0@220, total 21 minutes. Grind 6 (with robusta).

  56. 11 Aug 10, 116 grams of Tanzania Sun Dried Robusta (to blend in) [after roast: 99g], 22@220.

  57. 13 Aug 10, 225 grams of Ethiopian Bonga Forest, Wild Grown [after roast: 188g], 21@220. Grind 5.

  58. 19 Aug 10, 225 grams of Honduras San José Microlot 1 SHG [after roast: 187g], 20@220, 2@200, total 22 minutes. Grind 6.

  59. 24 Aug 10, 225 grams of Panama Boquete SHB [after roast: 187g], 20@225. Grind 5.

  60. 28 Aug 10, 225 grams of Honduras San José Microlot 1 SHG [after roast: 18xg], 18@230, 2@220, total 20 minutes. Grind 6.

  61. 03 Sep 10, 225 grams of El Salvador Diamante [after roast: 181g], 17.0@230 & 3.0@220 total of 20.0 minutes. Grind 6.

  62. 08 Sep 10, 225 grams of Indonesian Aged Sumatra Mandheling [after roast: 18xg], 17.0@230. Grind 5.

  63. 15 Sep 10, 225 grams of Ethiopian Mocha Djimmah grade 4 [after roast: 180], 13.0@230 & 4.0@225 3.0@220 for a total of 20.0 minutes. Grind 4.

  64. 21 Sep 10, 225 grams of Brazilian Santos Sul de Minas Ny 2/3 SCN 17/18 [after roast: 182g], 13.0@225, 3.0@230 & 4.0@220 for a total of 20.0 minutes. Grind 5.

  65. 25 Sep 10, 225 grams of Brazilian Santos Sul de Minas Ny 2/3 SCN 17/18 [after roast: 183g], 9.0@230 & 9.0@225 for a total of 18.0 minutes. Grind 5.

  66. 01 Oct 10, 225 grams of Papua New Guinea - Organic [after roast: 184g], 14.0@225 & 8.0@220 for a total of 22.0 minutes. Grind 5.

  67. 06 Oct 10, 225 grams of Indonesian Aged Sumatra Mandheling [after roast: 184g], 10.0@225, 1.0@230 & 9.0@220 for a total of 20.0 minutes. Grind 5.

  68. 06 Oct 10, 125 grams of Tanzania Sun Dried Robusta (to use in blends) [after roast: 115g], 10@225 & 10@220 for a total of 20 minutes. Grind 5.

  69. 11 Oct 10, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 181g], 12.0@230, 9@225 total 21 minutes. Grind 5.

  70. 17 Oct 10, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 181g], 13.0@230, 7@225 total 20 minutes. Grind 5.

  71. 22 Oct 10, 235 grams of Ethiopian Bonga Forest, Wild Grown [after roast: 191g], 20.0@225 Grind 5.

  72. 28 Oct 10, 225 grams of Espressobar Blend 2008 [after roast: 182g], 19@225. Grind 5.

  73. 04 Nov 10, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 183g], 13.0@230, 7@225 total 20 minutes. Grind 5.

  74. 10 Nov 10, 225 grams of Papua New Guinea - Organic [after roast: 187g], 14.0@230 & 6.0@225 for a total of 20.0 minutes. Grind 5.

  75. 15 Nov 10, 225 grams of Ethiopian Mocha Djimmah grade 4 [after roast: 185], 3.0@230, 16.5@225 Grind 5.

  76. 20 Nov 10, 250 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 202g], 11@230 & 5@225 & 4@220 (total 20 min.) Gifted.

  77. 21 Nov 10, 225 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 186g], 9@230 & 8@225 (total 17 min.) Grind 6.

  78. 27 Nov 10, 225 grams of El Salvador Diamante [after roast: 189g], 13.0@230 & 7.0@220 total of 20.0 minutes. Grind 6.

  79. 03 Dec 10, 225 grams of Rwanda Bourbon Tumuhayimpundu [after roast: 188g], 15.0@225, 1@230 and 4.0@220, total 20 minutes. Grind 6.

  80. 07 Dec 10, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 186g], 12.0@230, 7@225 total 19 minutes. Grind 6.

  81. 13 Dec 10, 225 grams of Ethiopian Mocca Sidamo - Organic [after roast: 191], 20.0@225. Grind 8.

  82. 18 Dec 10, 225 grams of Panama Boquete SHB [after roast: 189g], 20@225. Grind 7.

  83. 24 Dec 10, 225 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 190g], 15@225 and 2@220 Grind 7.

  84. 31 Dec 10, 225 grams of Indonesian Aged Sumatra Mandheling [after roast: 195g], 12.0@225, 5.0@215. Grind 5.

  85. 07 Jan 11, 225 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 192g], 12@225 and 8@220 Grind 7.

  86. 13 Jan 11, 225 grams of Panama Boquete SHB [after roast: 192g], 20@225. Grind 7.

  87. 25 Jan 11, 225 grams of Yemen Mocha Grade A [after roast: 191g], 12@225, 8@220. Grind 7.

  88. 31 Jan 11, 225 grams of Brazilian Daterra Bruzzi Espresso [after roast: 189g], 13@230, 7@225. Grind 8.

  89. 05 Feb 11, 225 grams of Uganda Bududa Peaberry [after roast: 191g], 12.5@230 & 3.0@225. Grind 5.

  90. 16 Feb 11, 225 grams of Kenya AA FAQ [after roast, 189g], 12.5@230 & 6@225. Grind 6.

  91. 19 Feb 11, DDR Secret Blend One [After roast: 193g] 19@225. Grind 6.

  92. 01 Mar 11, 225 grams of Bali Grade 1 [after roast: 186], 10.0@225 & 9.0@220. Grind 6.

  93. 07 Mar 11, 225 grams of Papua New Guinea - Organic [after roast: 195g], 13.0@230 & 5.0@225. Grind 5.

  94. 13 Mar 11, 225 grams of Espressobar Blend 2008 [after roast: 196g], 17@225. Grind 6.

  95. 18 Mar 11, 225 grams of El Salvador Pacamara [after roast: 191g], 17@225. Grind 5.

  96. 24 Mar 11, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 190g], 13.0@230, 4@225. Grind 6.

  97. 30 Mar 11, 225 grams of El Salvador Pacamara [after roast: 190g], 12@230 & 7@220. Grind 5.

  98. 04 Apr 11, 225 grams of Nicaragua Las Morenitas [after roast: 187g], 12.0@230, 5@225 & 3.0@220. Grind 5.

  99. 08 Apr 11, 150 grams of Tanzania Sun Dried Robusta (to blend in) [after roast: 127g], 20@225.

  100. 09 Apr 11, 225 grams of Blend 2: 100g Honduras Marcala SHG + 125g Indonesien ages Sumatra Mandheling [after roast: 191g], 17.0@225. Grind 5.

  101. 15 Apr 11, 225 grams of Guatemala Huehuetenango [after roast: 190g], 19.0@225. Grind 8.

  102. 20 Apr 11, 225 grams of Colombia Excelso Huila [after roast: 191g], 18.0@225. Grind 5.

  103. 26 Apr 11, 225 grams of Blend 3: 125g Indonesian Aged Sumatra Mandheling & 100g Panama Boquete SHB [after roast: 191g], 18.0@225. Grind 5.

  104. 04 May 11, 225 grams of Nicaragua Las Morenitas [after roast: 190g], 18.0@225. Grind 5.

  105. 18 May 11, 140 grams of Panama Boquete SHB & 85 grams of Espressobar Blend 2008 [after roast: 192g], 19@225. Grind 5

  106. 23 May 11, 225 grams of Etiopien Mocca Sidamo [after roast: 193], 18@225. Grind 7

  107. 31 May 11, 225 grams of Honduras San José Microlot 1 [after roast: 189], 19@225. Grind 6

  108. 31 May 11, 125 grams of Tanzania Sun Dried Robusta (to blend in) [after roast: 107g], 20@225. Grind 7.

  109. 08 Jun 11, 225 grams of Rwanda Bourbon Tumuhayimpundu [after roast: 189g], 18.0@225. Grind 5.

  110. 17 Jun 11, 235 grams of Ethiopian Bonga Forest, Wild Grown [after roast: 187g], 11,0@230, 8.0@225 Grind 4.

  111. 26 Jun 11, 225 grams of Brazilian Daterra Bruzzi Espresso [after roast: 186g], 12.5@230, 4.5@225. Grind 6.

  112. 03 Jul 10, 225 grams of Bali Grade 1 [after roast: 187g], 11.0@230 & 5.0@220 for a total of 16 minutes. Grind 5.

  113. 11 Jul 11, 150 grams of Tanzania Sun Dried Robusta (to blend in) [after roast: 126g], 20@225.

  114. 11 Jul 11, 158 grams of Jamaica Certified Blue Mountain Wallenford [after roast: 136g], 18.0@225. Grind 6.

  115. 15 Jul 11, 225 grams of El Salvador Diamante [after roast: 188g], 13.0@230 & 4.0@220. Grind 5.

  116. 21 Jul 11, 225 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 188g], 11@230 and 6.5@220 Grind 5.

  117. 27 Jul 11, 225 grams of Kenya AA FAQ [after roast, 185g], 12.0@230 & 7@220. Grind 5.

  118. 03 Aug 11, 225 grams of Ethiopian Mocha Djimmah grade 4 [after roast: 184], 12.5@230, 4.5@220 Grind 5.

  119. 09 Aug 11, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 188g], 12.0@230, 8@225. Grind 5.

  120. 15 Aug 11, 225 grams of Yemen Mocha Grade A [after roast: 183g], 12@230, 7@220. Grind 5.

  121. 21 Aug 11, 225 grams of Papua New Guinea - Organic [after roast: 187g], 12.0@230 & 8.0@225. Grind 5.

  122. 23 Aug 10, 225 grams of (Gift) Pia's Bali Grade 1 Blend (205 Bali and 20 Robusta) [after roast: 186g], 11.0@230 & 6.0@220.

  123. 27 Aug 11, 200 grams of Panama Boquete SHB blended with 25 grams of Tanzania Sun Dried Robusta [after roast: 181g], 20@225. Grind 5.

  124. 01 Sep 11, 225 grams of Bali Grade 1 [after roast: 183], 11.0@230 & 8.0@220. Grind 6.

  125. 07 Sep 11, 225 grams of Uganda Bududa Peaberry [after roast: 189g], 11.0@230 & 7.0@225. Grind 5.

  126. 14 Sep 11, 225 grams of El Salvador Pacamara [after roast: 184g], 11@230 & 7@225. Grind 5.

  127. 21 Sep 11, 225 grams of Bali Grade 1 [after roast: 1xx], 11.0@230 & 7.0@225. Grind 6.

  128. 28 Sep 11, 225 grams of Guatemala Huehuetenango [after roast: 186g], 11.0@230 & 7.0@225. Grind 8.

  129. 06 Oct 11, 225 grams of Espressobar Blend 2008 [after roast: 180g], 18.0@230 Grind 7.

  130. 12 Oct 11, 200 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 & 25g Tanzania Sun Dried Robusta [after roast: 181g], 15@230 and 4@225 Grind 5.

  131. 19 Oct 11, 200 grams of Nicaragua Las Morenitas & 25g Tanzania Sun Dried Robusta [after roast: 182g], 18.0@230. 2@225. Grind 5.

  132. 24 Oct 11, 235 grams of Ethiopian Bonga Forest, Wild Grown [after roast: 183g], 14,0@230, 5.0@225 Grind 4.

  133. 05 Nov 11, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 181g], 14.0@230, 6.0@225. Grind 5.

  134. 12 Nov 11, 225 grams of Honduras San José Microlot 1 [after roast: 185], 17@230 3@225. Grind 5

  135. 17 Nov 11, 225 grams of Colombia Excelso Huila [after roast: 188g], 13.0@230 5@225. Grind 5.

  136. 23 Nov 11, 225 grams of Bali Grade 1 [after roast: 177], 1?@230 [forgot to turn it down, FAR too dark--burned taste].

  137. 23 Nov 11, 230 grams of Rwanda Bourbon Tumuhayimpundu [after roast: 190g], 14.0@230 5.0@225. Grind 5.

  138. 01 Dec 11, 225 grams of Brazilian Daterra Bruzzi Espresso [after roast: 184g], 12.0@230, 5.0@225. Grind 6.

  139. 11 Dec 11, 225 grams of Brazilian Santos Sul de Minas NY 2/3 SCN 17/18 [after roast: 182g], 12@230 and 6.0@225 Grind 5.

  140. 21 Dec 11, 225 grams of Kenya AA FAQ [after roast, 188g], 12.0@230 & 7@225. Grind 5.

  141. 30 Dec 11, 225 grams of El Salvador Diamante [after roast: 191g], 12.0@230 & 4.0@220. Grind 5.

  142. 06 Jan 12, 225 grams of Mexico Finca La Isabel Tierra SHG EP - Organic [after roast: 188g], 14.0@230, 6.0@225. Grind 5.

  143. 12 Jan 11, 225 grams of Panama Boquete SHB [after roast: 1xxg], 12@230 & 6@225. Grind 5.

  144. 18 Jan 12, 225 grams of Ethiopian Mocha Djimmah grade 4 [after roast: 189], 11.0@230, 7.0@220 Grind 5.

  145. 25 Jan 12, 225 grams of Uganda Bududa Peaberry [after roast: 193g], 12.0@230 & 6.0@220. Grind 5.

  146. 31 Jan 12, 225 grams of Yemen Mocha Grade A [after roast: 190g], 12@230, 7@220. Grind 5.

  147. 08 Jan 12, 200 grams of Bali Grade 1 25 grams of & Tanzania Sun Dried Robusta [after roast: 191], 11.0@230 & 5.0@220-225. Grind 6.

  148. 17 Feb 12, 225 grams of Guatemala Huehuetenango [after roast: 190g], 10.0@230 & 8.0@225. Grind 6.

  149. 27 Feb 12, 236 grams of El Salvador Pacamara [after roast: 195g], 11@230 & 8@225. Grind 6.

  150. 04 Mar 12, 225 grams of Nicaragua Las Morenitas [after roast: 189g], 20.0@230. Grind 6.

  151. 13 Mar 12, 185 grams of Yemen Mocha Grade A blended with 45 grams of Ethiopian Mocha Djimmah [after roast: 196g], 12@230, 6@220. Grind 5.

  152. 19 Mar 12, "Clean the Shelf Blend" (57 grams of Brazilian Daterra Bruzzi Espresso; 25g El Salvador Diamante; 15g Ethiopian Bonga Forest, Wild Grown; 10g Honduras San José Microlot 1; 103g Nicaragua Las Morenitas; 20g Tanzania Sun Dried Robusta [230g total before and 195g after], 13.0@230 & 6.0@220/225. Grind 5.

  153. 27 Mar 12, 225 grams of Guatemala Huehuetenango [after roast: 192g], 10.0@230 & 8.0@225. Grind 6.

  154. 02 Apr 12, 225 grams of Etiopien Mocca Sidamo [after roast: 189g], 12@230 & 6@220. Grind 7

  155. 12 Apr 12, 225 grams of Colombia Excelso Huila [after roast: 192g], 13.5@230 5.5@220. Grind 6

  156. 19 Apr 12, 225 grams of Panama Boquete SHB [after roast: 189g], 14.0@230 & 6.0@220-225. Grind 6.

  157. 26 Apr 12, 225 grams of Uganda Bududa Peaberry [after roast: 190g], 11.0@230 & 8.0@225. Grind 6.

  158. 03 May 12, 225 grams of Colombia Excelso Huila [after roast: 196g], 12.5@230 5.5@225. Grind 6

  159. 10 May 12, 225 grams of Panama Boquete SHB [after roast: 188g], 13.0@230, 3.0@225 & 3@220. Grind 6.

  160. 18 May 12, 160 grams of Kenya AA FAQ, plus 60 grams of Panama Boquete SHB and 5 grams Brazilian Daterra Bruzzi (a true clean-out-the-shelf blend!) [after roast, 190g], 12.0@230 & 8@225. Grind 5.
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