HomeRoast Digest


Topic: Aged Sumatra and expansion of beans (11 msgs / 253 lines)
1) From: Demian Ebert
I got a pound of the Aged Sumatra from SMs with my last order. Tonight was
the first roast. I weighed out 150 gms like I always do for my iRoast.
Tossed them in and off we went. First crack came and went in relatively
normal fashion. Stage II ended and we went into the final push to second
crack. That's when I noticed that the beans had REALLY expanded. To the
point that they weren't circulating well anymore. I picked up the iRoast an=
d
started turning it in an off-axis circle to help things move. I set it back
down briefly to note the end temperatures and hit the cool button at 11:10
in at FC++ to Vienna. The beans still didn't move under the full force of
the fan on cool, so I picked it back up and started spinning it again. Not
wanting to do this for 4 minutes, I turned on the fan in the cooling box I
built for the SCTO, dropped in the sieve, and realized just how much smoke
had filled the laundry room as the fan started moving the air around. It wa=
s
darned thick in there. I haven't put out that much smoke in any of my roast=
s
to date. Then I dumped the beans and iRoast lid into the sieve and set the
iRoast down to continue the cool cycle empty. The cooling box worked like a
charm and the beans were soon cool to the touch. Disaster was averted. We'l=
l
see what they taste like later this week.
So what the heck's up with the Aged Sumatra? Have other folks run into over
expansion issues with this bean? Are all aged beans like this?  I went to
read Tom's review in case there was a warning and found none. Regardless, I
think I'll try 125 grams next time.
Demian

2) From: Sandy Andina
I get that with Monsooned Malabar and El Salvador Pacamaral.
On Feb 27, 2006, at 9:52 PM, Demian Ebert wrote:
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3) From: Sandy Andina
I get that with Monsooned Malabar and El Salvador Pacamaral.
On Feb 27, 2006, at 9:52 PM, Demian Ebert wrote:
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4) From: Michael Dhabolt
What Sandy said
Mike (just plain)

5) From: Larry English
I got the same result with my first 150g load, Demian, and performed the
same unnatural acts, except that I didn't wait quite as long to hit the Coo=
l
button, stopped at 9:00.  Got a FC roast which has turned out to be very
nice after 2-3 days rest.  Next try will be 125g, as you suggested.  I
really like this bean as an afternoon wake-me-up before teaching my night
classes, especially nice today with the wind and rain and otherwise foul
weather.
Larry
On 2/27/06, Demian Ebert  wrote:
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6) From: Michael Wascher
I bought a bag on my last order, and made exactly one roast in my Poppery.
Volumes of smoke & it smelled like a trash fire. I did this in the garage,
on a table by the open door, on a windy day. Hours later Jean got home,
asked what the stench was. I'm surprised you didn't notice the smoke earlie=
r
-- heck, I'm surprised you didn't rush your iRoast outside! I saw some bean
expansion, but not to the degree you noted.
This roast was for the recent bean swap. Jeff seemed to like it, I kept
enough beans for one pot, ended up dumping the pot. Like Tom said, it isn't
for everybody. The remainder of the greens, and of the Monsooned Malabar,
went to Jeff.
On 2/27/06, Demian Ebert  wrote:
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--
"Life is just one damned thing after another."
  - Elbert Hubbard

7) From: Brett Mason
One of the great features of home roasting is the personality of
tastes.  I like to hear what everyone likes, but at the end of the
day, we roast and brew what tastes best to us...
Maybe I like this place cause there's room for everybody!  Even Oluf
and Kona Mike (Two distant ends of the wisdom spectrum) - Wow, even
for me!  You know I never liked the Monsooned or the Sumatra...
Cheers!
  Brett
On 2/28/06, Michael Wascher  wrote:
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Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

8) From: Michael Wascher
Yes. I tried both of these beans and made one roast of each. Both were for
the bean swap. I kept just enough for a pot of each bean.
The roasting process for both of these beans was disagreable, thoug the Age=
d
Sumatra ws the worst. Smoky, smelly, I didn't enjoy roasting at all. They'd
have had to been the best coffees ever for me to want to bother roasting
them again. After rest the beans smelled better, and I did brew them. As it
is, I don't like either of them.
Which is good, since I really don't want to roast any more of them!
On 2/28/06, Brett Mason  wrote:
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"Life is just one damned thing after another."
  - Elbert Hubbard

9) From: Demian Ebert
This was a first for me, so we'll see how it tastes in a couple of days. I'=
m
sure that if it's that bad (bad being a relative term of course) I can find
someone to take the remaining off my hands. So far I haven't run across any
that I just didn't like but there are some that I like more than others.
I didn't notice the smoke cause the fan in the laundry room was off, it was
the end of the day, and my brain was probably wandering. The smell was
certainly different. Not necessarily bad, but different. I probably would
have run the iRoast outside except it was pouring and the cord was too
short. Oh well, another layer of coffee smoke to the laundry room.
Demian

10) From: Bill Morgan
Mileages vary indeed!  I don't recall anything striking about my Aged
Sumatra roast last week, though the MM was indeed a weird roast due to
the huge size and pale color of the beans.
I love both of them, especially in blends but even straight up.  If
anyone's considering dumping their supply of greens let me know, and
I'll send you my address.
Bill
On 2/28/06, Michael Wascher  wrote:
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11) From: Rick Copple
I roasted this bean just yesterday as well. Since I roast in a wok, I 
didn't have expansion problems. They did seem to expand some, maybe more 
than usual.
I did have one question though. Tom on his description of this bean says 
that they roast to a "golden brown" I think was his description. Since 
he recommends FC+ or Vienna, I'm assuming it looks "golden brown" at 
that roast level instead of the usual darker blackish color. But I 
didn't see any notes especially mentioning that these roast up 
differently and not to depend on the color of the bean.
So I thought I would just make sure I'm reading it right. I roasted and 
could hear second crack going, even though the beans looked closer to a 
C+ roast as far as color. The crack said I was in FC+, maybe even going 
into Vienna. The color says I have C+. Is it everyone's experience that 
this bean looks like a lighter color at the right roast level and you 
shouldn't go by color?
Thanks.
-- 
Rick Copple
Marble Falls, TXhttp://blog.copple.us/?sectionid=5


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