HomeRoast Digest


Topic: Uneven Horse? (10 msgs / 290 lines)
1) From: Scot Murphy
Well, gang, I roasted up some Horse Lot 30 tonight. Fourteen ounces,  
City +, 14 minutes ending around 480F (air temp), no second crack.  
Funny thing is how uneven the roast was! For the first time I decided  
to cull a roast, many of the beans being hardly roasted at all. It  
seems to me there was some comment on this list earlier about this-- 
is my memory accurate? Have others had their Lot 30 beans roast  
unevenly? (Boy, you should have seen the blend I had of Lot 30 and  
Yemen Sana'ani! It looked like crunched-up Oreos!)
Scot "the rock I found was a cinnamon roast" Murphy
---
"The idea of there being a, you know, a little mud hole and two  
mosquitoes get together and the next thing you know you have a human  
being is completely at odds with, you know, one of the laws of  
thermodynamics."
		-- South Carolina Gov. Mark Sanford

2) From: Brett Mason
---------- Forwarded message ----------
From: Tom & Maria - Sweet Maria's Coffee 
Date: Mar 17, 2006 12:55 PM
Subject: Re: +Horsey roasting...question..
To: homeroast
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Yes - very uneven roast on this batch - I would only cull the
absolute lightest beans. Actually, I really enjoy separating and
cupping, or even just eating these, Good or bad these "underripes"
show you what they are doing to the cup. Once again, I don't cull out
to make totally even color. You can seriously flatten out the Harar
flavor profile doing that...
Later this season, I have an experimental Harar that I arranged,
basically a Triple Pick. It's going to be different. I can't say
"better or worse" but different. All I know is this lot is early, a
surprise, and not a "middle harvest" lot. (Not REALLY early - I
passed on about 3 rounds of arrivals, about 15 lots, before finding
this one. The triple pick will be middle harvest.
Tom
--=
_
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com=
_
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.comOn 3/28/06, Scot Murphy  wrote:
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--
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

3) From: Woody DeCasere
as per Tom i didnt cull any and the coffee was great, he did say it might
flatten out the flavor so???
On 3/28/06, Brett Mason  wrote:
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--
"Good night, and Good Coffee"

4) From: Scott Miller
Scot Murphy wrote:
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Scot,
here are pictures of my first roast:
Green Harrar: http://img.photobucket.com/albums/v22/peechdogg/Coffee/roastedharrar.jpgJust out of curiousity, I measured 280 grams for this batch and found 2 ">http://img.photobucket.com/albums/v22/peechdogg/Coffee/greenharrar.jpgRoasted Harrar: http://img.photobucket.com/albums/v22/peechdogg/Coffee/roastedharrar.jpgJust out of curiousity, I measured 280 grams for this batch and found 2 
beans plus a peaberry that were defective... just like Tom's notes said 
I would (2.5 defects per 300 gr.). I also found a 2 inch strand from the 
burlap the beans were transported in and a tiny rock or fragment from a 
corn kernel. I'm thnking Tom somehow magically "planted" that sample at 
the top of my 5# bag. 
Post roast, there were 8 beans I would have removed if I were to cull 
out the nasty looking beans. I munched one and got some chocolate and 
earthy flavors, so threw the remaining beans back in.
In the image of the roasted beans, I did place a couple of those tan 
beans you see in the left-center of the image just so the contrast was 
easy to see. In the entire batch, there were ~ 6 beans of that tan 
color. Although the color of the roasted beans is all over the place, I 
did go completely through 1st crack and there was no sign of 2nd crack 
starting when I stopped the roast.
My second batch was roasted Tuesday afternoon; a bit smaller batch, but 
seems to have less variation in color of the final roast: fewer tan 
beans & only 2 of the nasty-ugly looking beans.
cheers,
ScoTTT -->BTW that quote from Mark Sanford cracks me up... He was a year 
ahead of me at Furman University... He's a nice guy... really. I used to 
date his sister.... I'll say no more since I will be in South Carolina 
tomorrow by noon and don't want State Goon Squads tracking me.

5) From: Scot Murphy
On |Mar 29, at 12:50 AM|Mar 29, Scott Miller wrote:
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Hey, that roast looks familiar!
Well, I didn't cull the Sana'ani/Lot 30 blend, so maybe I'll be able  
to tell what I missed by culling those beans. Then again, maybe I can  
search my roasting area for those missing beans, amongst the dropped  
green beans, the loose semi-roasted and fallen roasted beans, the old  
beans from last week, the piles of chaff...
Scot "might wanna clean that up sometime" Murphy
---------
"We cannot choose freedom established on a hierarchy of degrees of  
freedom, on a caste system of equality like military rank. We must be  
free not because we claim freedom, but because we practice it."
	-- WILLIAM FAULKNER

6) From: Cheryl Alexander
Uneven roast? Indeed YES, but I was expecting that, from Tom's review. Still, I did make it all the way through first crack, no sign of second. 
Tried it in the Scandi this morning with the same result: tastes like a fine tea. Didn't really taste any blueberry either. Come to think of it, the blueberry in the dry aroma is gone mostly, as well. 
Sigh.
Overall, still not a bad coffee. But I will experiment with different roast levels next time.
 
cheryl, who does to does not like Oreos
 
so many pens...so little time... 
 http://www.gcwr.org/
----- Original Message ----
From: Scot Murphy 
To: homeroast
Sent: Tuesday, March 28, 2006 10:25:41 PM
Subject: +Uneven Horse?
Well, gang, I roasted up some Horse Lot 30 tonight. Fourteen ounces,  
City +, 14 minutes ending around 480F (air temp), no second crack.  
Funny thing is how uneven the roast was! For the first time I decided  
to cull a roast, many of the beans being hardly roasted at all. It  
seems to me there was some comment on this list earlier about this-- 
is my memory accurate? Have others had their Lot 30 beans roast  
unevenly? (Boy, you should have seen the blend I had of Lot 30 and  
Yemen Sana'ani! It looked like crunched-up Oreos!)
Scot "the rock I found was a cinnamon roast" Murphy
---
"The idea of there being a, you know, a little mud hole and two  
mosquitoes get together and the next thing you know you have a human  
being is completely at odds with, you know, one of the laws of  
thermodynamics."
        -- South Carolina Gov. Mark Sanford

7) From: Les
Nice pictures Scott.  What roast method do you use?  My roast was more
even than yours and I didn't have as many dark beans.  I am using an
RK drum.   I did a 16 minute roast first crack ending at 12 min. and
went with a 4 minute stretch  dumping before second crack.  I am 6
days out and still getting nice blueberry.  It is a mellower and more
complex cup.  I am not sure which I like better.  Thanks for sharing
the pictures.
Les
On 3/28/06, Scott Miller  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

8) From: Tom & Maria - Sweet Maria's Coffee
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It is going to be interesting when we get our "special prep" Harar 
lot in May or early June to compare roast evenness, defect count and 
cup quality. Can you prep the character out of a Harar - definitely. 
Just like sumatra- you lose something by cleaning it up too much, I 
think, and yet there are cases of really high quality coffee WITH 
special prep that seem to retain excellent origin character - 
Iskandar comes to mind (BTW- new crop arrived today, probably on the 
list tomorrow), as well as this new Sulawesi Wet-Process Toarco I am 
raving about. They are not the same as their standard 
semi-dry-processed brothers at all, but they are both, in their own 
way, very Indonesian. I think you can take that same idea and apply 
it to Ethiopia. On the same note, pre-ship samples of Dry-Processed 
Yirgacheffe (yes, you read that right) have been great, with arrival 
due in April-May.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

9) From:
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anything around like the aged Sulawesi?
ginny
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10) From: Scott Miller
Les,
I used HGDB which is for me best with small batches like that. I think 
the lighting made the beans appear a bit darker than they really turned 
out. First crack started around 8 1/2 minutes and I ended the roast with 
1st crack completed and about 2 minutes continued roasting & stirring.
I use a hot plate on very low setting for about 6 minutes at the 
beginning of the roast since I use a standard mixing bowl and not a dog 
bowl that has sides which would retain some heat. I only use the hot 
plate when there's wind or it's below about 50 degrees.
That roast is now 7 days old and the beans have a blueberry aroma.
I did another roast on Tuesday that was a bit lighter and got blueberry 
aroma sooner. Tonight I'll do a couple side by side cups and see what's 
up with the flavor comparison.
cheers,
ScoTTT --> lovin' the Harrar; hatin' that I have to work this afternoon.
Les wrote:
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