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Topic: New Technique(s) (64 lines)
1) From: AlChemist John
***Sending this again, didn't make it through this morning for some reason, 
apologies if it shows up multiple times***
No problem.  Just clarifying.  Now onto my one all inclusive post about my 
recent escapades in roasting.
I tried the HG/DB(MB) roasting yesterday for both cocoa beans and coffee 
beans.  Maybe not the best day to try out a new technique as it was 100F, 
but I figured, what the heck, why not.  I tried out 1 lb of cocoa beans, a 
1000 F heat gun and a mixing bowl (MB).  Lots of first observations.  Whoa, 
that bowl gets HOT!  Also, next time have mitts handy and a wooden instead 
of metal stirring spoon.  Knowing I only needed to reach 300 F for the 
cocoa is why I really upped the quantity.  As it was, with the HG 4-5 
inches way, the roast was still a little fast for my taste.  Only 5 
minutes.  I really wanted 8-9 minutes but I did get some nice cracks.  Next 
time I think I will try two pounds.
Considering how well and fast the cocoa beans went, I threw caution to the 
wind (along with chaff, husk etc), pulled out a pound of calibration coffee 
beans and dumped them into the milk bucket (MB :-) and started the roast, 
hoping for around 16 minutes.  Well, whoever said it was too deep was 
right.  After 10 minutes I was only hitting the straw stage so I dumped 
them into my mixing bowl (MB :-) (damn, why did I not grab mitts, that 
bucket it HOT), and kept going.  The HG was only about 1" away but finally 
the roast finally started progressing.  With such a long unintended ramp to 
1st, 1st was very subdued but around 19 minutes.  By this point I am 
really  not liking this method as I am hot, have chaff legs (sitting cross 
legged on the ground) and this HG is way heavy so I am having to switch 
hand every couple of minutes.  Anyway, I persevered and finish up a 2nd 
crack (I also did not like not having my benchmark thermometer, luckily I 
AM a coffee roaster so I can judge the stages without it to a degree) at 
around 23 minutes.  I expect it to be a pretty flat roast, but I will see 
how it is in a few days.
This morning I roasted up the 10% water Ugandan that I wetted yesterday 
morning.  Pulled out 19g from my 190g prewetted weight so I was still 
roasting 190 grams.  They still did not move quite like I am used to and 
should have pulled out an extra 5-10 g.  They drying stage took a little 
longer than normal.  Remember, I am Zen roasting, so that means I load what 
the roaster can handle and roast along a "natural" profile.  Yes, MM, if I 
was variaced I could have forced the profile, but that is just me.  That 
said, usually it takes 3 minutes to get to 300, this time it took 4.5 
min.  Regardless, 1st crack occurred about 8.5 (very vigorous due to the 
extra water) and just shy of 2nd at 12, right where I wanted it.  Final 
weight was 146 g. About 24% water reduction.  Definitely a little more 
weight than if I had just roasted them unwetted.  Interesting.
Now you are wondering what about those 19 grams of beans.  I HG/MB roasted 
them with no stirring.  1st crack, 3 minutes, 2nd crack 5 minutes.  15 
grams final weight.  Just a little light for a shot but I will give it a 
pull with the other tests about in a few days.
Taste reports in a few days.
Sometime around 09:06 AM 7/24/2004, Lesley Albjerg typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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