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Topic: oaxaca in-popper melange (3 msgs / 50 lines)
1) From: Edward Spiegel
Hi folks,
I am sipping the results of an experiment (inspired by another list member) in in-popper melange roasting of the oaxaca pluma hidalgo and I am very pleased with the results. Being too too lazy these days to roast a batch to city+ and a batch to full city+, I tried the following:
In a Poppery II (ambient temp: 65 F) which generally gets most beans to the verge of second crack in about 8 to 9 minutes with about 100 grams of beans, I tried the following:
1) Start the popper with a fairly heavy tilt
2) Pour in 60 grams of oaxaca pluma hidalgo
3) 2 minutes later, I added another 60 grams of the pluma (for a total of 120 grams)
4) Keeping the tilt fairly severe , I occasionally stirred the beans (about once every 30 seconds) to ensure that the beans at the very bottom weren't getting trapped.
5) Let the roast go until the very first snaps of second crack.
The result that is yielding a lovely cup of drip brewed coffee after two days rest. The cup has some bright notes and nice mellow body with a hint of chocolate. I had a cappa earlier this morning that was also very tasty.
I am liking this melange better than my earlier full city roasts. I both like the cup better and I was able to roast 120 grams (about 1/4 lb) at a time with a nice roast profile (if I had dumped the beans in at once it would have been to second in about 5 minutes).
Anyway, I thought I'd mention the results for any popper roasters that don't know about this technique.
Best,
Edward

2) From: Les
Good Job Edward!  I may have to get the popper out and give it a try.
Les
On Sat, 20 Nov 2004 13:07:24 -0800, Edward Spiegel
 wrote:
<Snip>

3) From: Edward Spiegel
At 1:07 PM -0800 11/20/04, Edward Spiegel wrote:
<Snip>
I forgot to mention that this roast got to the first couple of outlier snaps of second in about 9:30 (with 120 grams).
-Edward


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