HomeRoast Digest


Topic: double roasting (5 msgs / 126 lines)
1) From: Daniel Sortwell
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

2) From: Gary Bennett
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>

3) From: Daniel Sortwell
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

4) From: Jeffrey Pawlan
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

5) From: raymanowen
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!!


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