HomeRoast Digest


Topic: A Rather Challenging Bean! -- SOLVED! (4 msgs / 117 lines)
1) From: John N. Alegre
I said I would post the results of my continued attempts at roasting the 
Sumatra Decaffe KVM bean I obtained in Hayward Wisconsin from u-roast-em.com.
I am not getting good flavor out of this bean.
I want to thank all those on the list, especially Les, who made positive 
comments and even have no hard feelings for that individual who exercised his 
commendable vocabulary to exemplify his less then stellar level of human 
kindness.
In summery, I think that this bean is lower in quality then any other bean 
that I have ever purchased from u-roast-em.  I do not purchase more then 
about 10 percent of my beans from there and probably will not purchase even 
that level in the future.  The establishment is down the road from the home 
of my mother in law so it makes pick up somewhat convenient.  Paying SM the 
shipping is clearly worth it.
I have got a good roast from the Sumatra Decaffe KVM bean.  I see the problem 
as being a combination of extreme dryness and the KVM Decaffe just being 
chaff free.  This lack of chaff has a profound effect on the iRoast.
I did note the comment about leaving the iRoast with the chaff from a previous 
roast not cleaned out of the chaff collector.  I choose not to use this 
method, although I have the highest respect for the source, mainly because I 
strive in all my roasting to achieve a level of consistency consistent with 
scientific method and I did not see leaving chaff in the collector as 
reproducible.
In the end what worked was a much higher temp roast profile in the iRoast 
combined with Less tip of adding moisture to the beans.  Here are the 
details.
I soaked 10.4 oz of the beans for exactly 5 min in water at 100 degree F.  
After 5 min I tossed the beans in a strainer, shook out all excess water, and 
drained on paper towel till zero surface moisture could be seen.  The beans 
where then put in a zip lock bag at room temperature overnight.  The 
following morning they where taken out of the bag and again placed on clean 
paper towel for one hour.  The increase in weight due to moisture was noted 
as 10.6%.  Two 5.2 oz weights where collected and the remaining moisturized 
beans where tossed.  Each of the two 5.2 oz amounts where roasted in an 
iRoast with the following parameters 330:3,410:3,460,5 1/2.  This gave a good 
Vienna roast with full body and good varietals.  I feel this bean is as good 
as any Sumatra Decaffe I have ever roasted but that is not a very large lot 
as most of what I use is regular coffee.
I hope this comments will prove helpful to others.
john

2) From: DEchelbarg
In a message dated 2/2/2005 6:14:29 PM Eastern Standard Time, 
lists writes:
I did note the comment about leaving the iRoast with the chaff from a 
previous 
roast not cleaned out of the chaff collector.  I choose not to use this 
method, although I have the highest respect for the source, mainly because I 
strive in all my roasting to achieve a level of consistency consistent with 
scientific method and I did not see leaving chaff in the collector as 
reproducible
John,
In order to have reproducible results, you could also block 1/2 of the chaff 
collector with alluminum foil -- that works too.
Glad you have gotten to the bottom of it.  Thanks for sharing the info.
Dave E

3) From: Les
Thanks for the detailed report!  When I lived in Wisconsin I bought my
beans from U roast-em because they were the only place I could get
green beans.  They have been in business for over 25 years.  Before
the internet, getting greens was tough.  I would encourage everyone to
look at Tom's cupping log.http://www.sweetmarias.com/cupping-log/CuppingSampleLog.htm This is
what I am paying for getting my greens from Sweet Marias.  In the past
3 months I have had several grateful tamper customers send me greens
in appreciation of their tampers.  Only one of those beans was worth
the roast!  Another friend of mine is starting a small commercial
business.  He asked me to cup his Bugisu purchase.  It is the best I
have ever had!  He did well in the crap shoot of buying without
cupping.  Tom goes through a lot to bring us very very very good
coffee at a very good price.  If he didn't care so much he could just
sell us better than average coffee and we would never know it.  There
are a lot of places to get greens.  I could buy my greens from a local
roaster, but I want coffee that has been screened by a good cupper. 
With Tom we get coffee screened by an excellent cupper.  Thanks Tom!
Les
On Wed, 2 Feb 2005 17:13:40 -0600, John N. Alegre  wrote:
<Snip>

4) From: John N. Alegre
Dave,
On Wednesday 02 February 2005 21:24, homeroast-request 
wrote:
<Snip>
This is a great idea.  Standard and reproducible.  I will incorporate it. 
Thanks
john


HomeRoast Digest