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Topic: Update on smokier roast (43 lines)
1) From: Peter Zulkowski
Am now trying to drink a cup of Monsooned Malabar with a distinctive 
ashy taste :(
It was better when it was hot, but as it cools.. yuck.
Here is what I did:
Roasted in my PGR 80 Gr to just into second crack.
Since it was only 80 Gr it went very quick to 350 so I crept it slowly 
from 350 to first crack.
All this time I had the lid propped open ( let it rest on the side of a 
nail) so the smoke could escape.
Much easier to hear crack this way also.
When first crack started I cut the heat but I had to nudge it up to 
second, because it was open to the air I guess.
All in all, from start to cool down it took 9 minutes, even with the 2 
minute delay between first and second.
So the roast should be brighter than a slower roast.
A couple of things to note. Eighty grams of beans do not give all that 
much smoke anyway, and between first and second I took the CO off  a 
couple of times to let everything escape. This roast was quicker than my 
usual roast, so any smoke had contact with the beans for a lesser amount 
of time.
It smelled good while roasting.
When it was still warm I ground 66 grams of the result to make a 10 cup 
Melita pot.
Conclusion:
You can't leave Monsooned Malabar beans in an environment that may get 
up to 125F for weeks at a time. That will wreck them!
I will continue testing other beans in this manner, to try to see if 
smoke trapped in the roaster really does have a great effect on taste.
Could not tell with this test. I suspect different beans will be 
affected differently.
PeterZ
mIke mcKoffee wrote:
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