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Topic: More Newbie questions (3 msgs / 83 lines)
1) From: Michael Schinasi
This is a multi-part message in MIME format.
I continue experimenting with different roasts.  Tonight I tried the
Huila decaf that I roasted up a couple of nights ago.  They roasted
pretty quick—about 4.5 to 5 minutes in my popcorn popper--but came out =
a
rather light chocolate color with some speckled tan one them.  When I
put them through the grinder they came out the color of cinnamon.  I
guess they got scalded on the outside but were pretty lightly roasted
inside.  When I made a pot of it, it looked very light; I could
practically see through it.  At first it tasted very week to me and I
figured it was a total loss.  But as I drank it, it grew on me; it
tasted rather sweet, but still pretty bland; almost tastes light a tea.
Maybe this is why they say American commercial coffee uses very light
roasts; at least for my taste it is so bland it probably will not
terribly offend anyone, though I also think you lose a lot of coffee
taste and interest.  So here is my first question; is this how a very
light roast is supposed to taste (or is this how it tastes to other
people?)
Second question is, can I re-roast the remaining beans and get them
darker?  
Tomorrow night I will try my very, very long and dark roast.  
 
 
 
"When life itself seems lunatic, who knows where madness lies?... Too
much sanity may be madness, and maddest of all is to see life as it is
and not as it should be."
 

2) From: Ken Mary
Last year's Huila decaf tasted bland to me at any roast level. You can 
reroast a too light decaf but be careful, it will hit second very quickly.
The dark surface color on decafs can be misleading so timing and/or
temperature is important, unless you roast into second where the crack sound
will tell you when to finish.
--
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people?)
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3) From: Andy Thomas
[Comments interspersed below:]
--- Michael Schinasi 
wrote:
<Snip>
Good call. This is common with fast roasts. Not
necessarily a bad thing -- sort of a built-in melange
roast (that is, a blended light and dark roast).
<Snip>
Yes. Underroasted coffee tastes that way to me, too.
<Snip>
Yes, IMO.
<Snip>
Can't hurt to try. I did just that recently with a
batch of Sumatra Triple-Pick that I accidently
under-roasted. It did improve the flavor, but it
probably would have been better if I had gotten it
right the first time. 
<Snip>
...and let us know how it turns out?
Andy
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