I roasted some incredibly good tasting coffee by chance about six months ago using what I now see is a double roast. I have been trying to get close to its flavor for six months using a single roast without success. I used a pre-blend of 50% Kenya AA Auction Lot 211 Kiamabara and 50% Nicaragua Cup of Excellence El Regeso, both from SM. I roasted 62 grams of this blend in FR that I had been using for two years. I figure that the heating element had been getting hotter with age because the heat shut off after about five minutes (most likely the thermal limit switch tripping). I continue to roast and noted that the heat went on and off sporadically for the next ten minutes. I didn’t taste this coffee until three days after roasting but when I did (brewed with french press), it was incredible, with winey and dried fruit aromatic notes that I could still taste hours later. Since the fan motor continued even though the heat kicked out, the coffee was cooled between roasts. Who knows, maybe it was a triple or quadruple or quintuple roast. Anyway, we’ll never know because I threw away the old FR and bought a new one, which has of course has never yielded anything close to the same flavor as the old one. Maybe all I have to do now is turn the heating element on and off a few times, after splitting the control. Regards, Dan Sortwell
Dan, Similar story here. A couple of months ago my heat gun cut out in the middle of a roast. (It was more than likely a 1-1-1 ratio of Brazil Yellow Bourbon, Kenya Masai and Yemen Ismaili). The roast had cleared first crack but was nowhere near enough for espresso. After a few minutes of fiddling and waiting to see if the heat gun would start again, I finally put the beans into my Imex and completed the roast. I'm guessing there was a 5 minute delay between the two. That particular roast had a depth of flavour and smoothness that I'd love to replicate. I've tried stretching the roast out between cracks, but nothing as drastic as a 5 minute hiatus. Maybe something for the weekend. Regards, Gary On 6/30/05, Daniel Sortwell wrote: <Snip>
Looking further into the chance double roast achieved with the FR+, the heating element would have gotten cooler with age, not hotter. I believe what happened was simply that the thermal limit switch was cutting in and out for some reason. This commercial roaster claims that double roasting results in "increase in perceived body" and "development of unusual fruity and spicy flavor notes":http://www.matthewalgie.com/find_out/lab-roastit.htmlRegards, Dan Sortwell
I happened upon double roasting several years ago by accident when I under-roasted a batch of fine beans and didn't want to consign them to the trashcan. I thought I had invented something until I researched it. Not only was this a common practice in Italy until time and profit were more important than quality, but it is being used today in Europe by a few. There are two roasters in Ireland and London who specialize in it. Plus while I was at the SCAA conference this year I spoke to a European businessman who is responsible for most of the commercial coffee distribution for all of the EU. He told me that Illy has begun to use double roasting again for a new gourmet espresso blend they will sell. He was doubtful if their package label will say how they are doing the roast but he has been inside of their roasting plant and watched it being done. They may not want this to be advertised because of the contraversy. Jeffrey Pawlan
I was muddling over just how I would actually use the soon-to-be-rolling RKDrum to roast samples for comparison brewing/ cupping. Multimode roasting was the solution. I brew in a 10 cup Technivorm, so that's how I would test. I will roast a 1# sample to the lightest roast level in the notes- hopefully until the beans start turning a nice even brown after 1st Crack, and cool it. Depending on the notes, I might brew a 50g sample at that light roast level, or stick it in the Fresh Roast and nurse it further- to the outliers of 2nd crack, cool-age 24- brew a pot, etc. If I happen to find the suggestion of a sweet spot, I'll drum roast 5degrees lower, then try to hit it reliably in the air roaster. I'm a chicken, and there's no backing a roast down. Maybe that's why I'm paranoid about slamming on the brakes when I think I'm done. In the vernacular of my kids, it seems rather anal to abandon a roast to its own devices and let it acvance on its own after a certain point, coasting in , as it were. I'd rather drive it home and park it in the garage with the parking brake set. Cheers -RayO, aka Opa! Kyle Anderson is a Prince! Solis and Baratza are back on the list!!