Fuji Acros in Caffenol-C-M

A few weeks ago I blogged about the Caffenol Cookbook & Bible and how keen I was on trying it; well, this weekend I gave it a go and got some very impressive results.

Fuji Acros 100 at EI 200, developed in Caffenol-C-M for 12 minutes. Agitation: 3 inversions every minute.Fuji Acros 100 at EI 200, developed in Caffenol-C-M for 12 minutes. Agitation: 3 inversions every minute.
Fuji Acros 100 at EI 200 in Caffenol-C-M for 12 minutes.

The first hurdle was to collect the ingredients, there was no problem in finding instant coffee, but none of the supermarkets I checked had any washing soda and I was going to check the local pharmacy to get some vitamin-C powder. However, all of a sudden Andres came to the rescue and donated me the caffenol ingredients he had used himself for his experiments. Long story short, all of a sudden I had the ingredients and was ready to get going. The recommendations I received for a first experiment were to push Acros 1 stop (hence the EI 200) and to start of with a development time of 12 minutes with 3 inversions every minute. You’ll find the results above, I am pretty impressed myself! I now wished I had exposed a 2nd roll and developed it in Rodinal or HC-110 to see the difference. The negatives came out quite dark, I’m not really sure yet if I’ll expose the next film at EI 100 and keep the development time the same or develop 1 or 2 minutes longer while staying at EI 200.

The Caffenol Cookbook & Bible

Just a quick post to let you know that after reading this online book, I’m now very keen on experimenting with Caffenol. Another valuable resource I was referred to is this blog. Please add a comment if there are any other resources you could recommend for me to get started. Can’t wait to get hold of some instant coffee and vitamin-C! Smile

Fuji Acros 100 at 200 in Rodinal 1:200

I tried Fuji Neopan Acros 100 at 200 stand developed in Agfa R09 One Shot 1:200 for two hours with 1gr borax and two inversions after one hour, see here. The results were not great, the highlights were overdeveloped, yet the shadows too dark. But somehow it gave me results that seem to be favoured by people using black and white conversions from DSLR images, fancy that. Smile

Mutton Curry

A repost from one of my retired weblogs and a favourite in my family.


700-800g boneless lamb shoulder in cubes
1 tablespoon of ghee or olive oil
500g of leaf spinach
2 tomatoes
1 cup of tomato juice or replace tomatoes and juice with one can of peeled tomatoes.
1 tablespoon of curry powder
1 teaspoon of masala
2 large onions
4 or 5 green finger chillies
4 or 5 gloves of garlic
Coriander seeds


Cut the onions, peel the garlic, remove seeds from the chillies if you don’t want it to be too spicy and peel the tomatoes. Fry the onions, garlic and chillies in ghee until they start to colour, cut the heat and put onions, garlic, tomatoes, tomato juice, half of the spinach, chillies and coriander seeds in a blender and puree. Pour the puree in a big pan and add the meat without frying it first. Add curry and masala powder. Cook the meat in the puree until done and the ghee comes to the surface. Stir occasionally. Add the rest of the spinach leafs and let it cook for a little longer. Add salt to taste. Serve with rice or bread.


Use chicken thighs or beef if you prefer this over mutton and use real butter if you don’t have any ghee.