<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Steve, Welcome to the world of home roasting! If you pay a little more attention, I think you'll like the aroma of roasting coffee as the roast expels moisture from the beans, up until the first crack. Heavenly, like the smell of fresh baked coffee bread! During the first and second cracks, the smell becomes more burnt, a smell that some folks (like my wife) find objectionable. Find a way to exhaust the fumes, such as a range hood or roasting in your fireplace. If that fails, stick a plug in your nose for a few hours. The next day, when you're drinking the best coffee you ever had, it will be worth it. Again, welcome to the list! Hugh Solaas P.S. Reroasting coffee is generally not recommended. For the few cents worth of coffee you
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Hi all, I'm Stephen Starling, new to the list and to homeroasting. I just got my Precision today. Roasted 2 batches of Guatemalen Atitlan El Quiche. Started the 1st batch with the Precision set for 4.75, as Sweetmaria's instructions suggest. These finished the 1st crack. The roast appears very light. I'm going to give it a 6 hr rest before I try it. But if I decide I'd like it darker, can I put them back in the roaster and roast them a little longer? The second batch I set the roaster for 6, and this batch was completing the 2nd crack when it went into cooling. Smelled a bit better too. Which leads me to my second question. I kept reading about wonderful aromas during roasting? HuH? My wife and I agree that the smell is unpleasant, but barely tolerable. Any comments? Thank you!
Steven Starling asked whether he could put underroasted beans in for a bit more roasting. I think this is pretty much frowned upon by experienced roasters, though I guess it couldn't hurt to try. It's not likely to yield tasty coffee though. The orthodoxy is that any reheating of the beans or loss of temperature during roasting is a no-no. Steven also opined that the roasting aroma is "barely tolerable". I think it's less awful than that. Me at the end of a hot day when I forgot to apply deodorant is barely tolerable. Roasting aromas are comparatively delectable. The smell of roasting coffee does take some getting used to. The most interesting part is the range of scents during the roasting process. I really enjoy the aroma when the beans are getting to a golden yellow color. Hard to describe but really wonderful to my nose. Then you get the smokey, tarry, smells around second crack, which are also quite interesting. The smell of roasting coffee has grown on me over time. The part I find to be "barely tolerable" is the next day after roasting in a closed environment. It's sickly sweet to me. I always roast outside now. Regards, Jim Slaughter Slaughter & Slaughter, LLP js Phone: 949-721-9091 Fax: 949-721-9844
Sephen, With those beans that were roasted lighter than you wanted: do two things: 1) brew some of them into coffee, and 2) put the rest back into the roaster and darken them. You may or may not like the results of 1), and I can assure you you will not like the coffee brewed from 2) It will have what some called a "baked" flavor (or non-flavor!). But you will have learned some basic lessons in homeroasting. As for the aroma of roasting coffee, I can't help you there. Most folks love it, but a significant number don't like it all. I expect, thought, that the results you are going to get ffrom homeroasting will more than compensate you for the smell of the smoke. -Bryce
Stephen, Several list members have reported pretty good success when continuing interrupted roasts. Certainly worth a try. Your mileage may vary, though. As for the smell during roasting: it is an acquired taste, no question. It doesn't smell like roasted coffee from the beginning. My experience has been that the aroma does not fully develop until I have let the roasted beans rest for at least overnight. But I have come to appreciate and like the smells during the roast. Actually, smell is one of the indicators I use for knowing when the roast is done. And, the grassy smell you get at the beginning of the process is something I kind of like now. Regards, Rafael
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Re: + A couple of roasting questions. Welcome Stephen, and please inform us of your progress. I have made only one roast of the El Quiche so far and it was stopped at the end of first crack. This was not planned but first crack seemed to run too long compared to other beans, so I stopped at a normal total roast time. The brew made the next morning was very good. I under-roasted some Brazil Cerrado and was unimpressed with the flavor. The next day I reroasted the same beans taking them to the beginning of second crack. I had no idea how long to time them so I used second crack to stop. The flavor was better but there was a slight over-roast taste. So I suggest that you re-roast and manually stop when you hear second crack. You have nothing to lose. When I first got my Melitta Aromaroast, and was just learning the mechanics of the process, I set the air control at low (for high temperature) to speed up the very slow roast time. Of course I did this in the kitchen. I was using the 15 year old beans that came with the roaster, so I did not care if I messed up. The beans just sat there without moving around and soon there was the roasting smoke that everyone mentioned so I said so what. I dumped the roast soon after the smoke appeared, and cleaned up. Later as I walked through the house, there was a blue-grey smoke in every room, along with a burnt coffee smell. The smoke soon cleared, but the odor lingered for 3 days. It was very unpleasant and gave me a headache. It was similar to the events of maybe 10 years ago when there were brush fires during a dry Spring which burned for days. The offensive smell was inescapable for almost a week. That lesson taught me to make sure that the beans are always moving around and mixing up. I have never had any smoke or odor problem since, and I continue to roast in the kitchen. -- Ken Mary - Aromaroast - whirlyblade - French Press ---------- From: "Stephen Starling" <starling> To: <homeroast> Subject: + A couple of roasting questions. Date: Wed, Apr 19, 2000, 5:13 PM Hi all, I'm Stephen Starling, new to the list and to homeroasting. I just got my Precision today. Roasted 2 batches of Guatemalen Atitlan El Quiche. Started the 1st batch with the Precision set for 4.75, as Sweetmaria's instructions suggest. These finished the 1st crack. The roast appears very light. I'm going to give it a 6 hr rest before I try it. But if I decide I'd like it darker, can I put them back in the roaster and roast them a little longer? The second batch I set the roaster for 6, and this batch was completing the 2nd crack when it went into cooling. Smelled a bit better too. Which leads me to my second question. I kept reading about wonderful aromas during roasting? HuH? My wife and I agree that the smell is unpleasant, but barely tolerable. Any comments? Thank you!
Okay, Thanks to all for such a quick response! Here's what I've decided to do. Unless and until I acquire a liking for the aroma, I'm going to do my roasting in the basement laundry room. It's a small room with a door and an exhaust fan. That ought to do the trick! Oh, and I know that I shouldn't store coffee in there, wouldn't want those various chemicals in there to penetrate my precious coffee! (Oh, and I checked, as far as I can tell, I AM using plain text, not html, uh, i think.)
Stephen Starling wrote about some supposedly underroasted Guatemalan, and I figure that as long as it went past first crack, it's fine. Some coffees need more, but not that one. ;B -- Eric Bear Albrecht ebear http://www.newmex.com/ebear Tired of the same old crap? Note that crap, gore, and bush are all four-letter words. Want to see anything change? Vote for Nader. Anything else is just more insanity. Two-party system? HA!!
<Snip> In trying to describe the smell to friends, I liken it to a wood fire in which someone is burning something unusual and slightly disturbing. It's an interesting smell, but not one you want hanging around the house for a long time. Nonroasters always think that roasting coffee must smell like the finished stuff does after twelve hours or so, and that's not true at all. Note that in an earlier thread, many posters claimed that after late-night roasting sessions, they were unable to sleep, possibly because of what they inhaled in the smoke. --PR
You are now but you and Ken both had HTML attachments to your previous posts. ******************************************** Stephen Starling wrote: <Snip>
Stephen, A while ago there was a discussion on this list regarding reroasting stale coffee beans and revitalizing them to a certain extent. I have taken underroasted bland tasting beans that were brought to me as a gift from Colombia and reroasted them to get a much better flavor. No baked flavors were present either. Thus, if the roast of your Guatemalan is really too light for your taste, it shouldn't hurt too much to reroast them a bit. Let us know how it turns out if you do! Kuyler Doyle On Thu, 20 Apr 2000, cationic wrote: <Snip>
In the days when I was not much of a coffee drinker( I still only have two cups a day), I would drive out of my way to avoid the "aromas" emanating from a coffee roaster in Bklyn... It was sickening.. I find that the smell of my own roasting, however, to be much more enjoyable. I especially like the smell in the house which greets me after I've stepped out for a while. Sorta like that smell you get in a country house that has a fireplace.... Ciao, Angelo <Snip>
Thats exactly how I would describe it, in fact friends that come over to my house a few hours after I have roasted always comment about how good it smells. Mick At 12:28 PM 4/20/00 -0400, you wrote: <Snip>
<Snip> <Snip> though. <Snip> I did this for the first time and was greatly surpised of the improvement- bean'wild!
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Mike re "My wife and I agree that the smell is unpleasant, but barely tolerable. Any comments?" The Rancilio bloke who sold me the S24 pops round from time to time to see what I am up to. He often gets visably transported back to his past living in PNG when he smells this smoke. He becomes reminiscent and I suspect, remembers why he services and sells machines and is involved with coffee in the first place. IOW, smells can jolt you into remembering why are where you are at. -bean'blissed!