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
---------- Forwarded message ---------- From: Tom & Maria - Sweet Maria's Coffee Date: Mar 17, 2006 12:55 PM Subject: Re: +Horsey roasting...question.. To: homeroast <Snip> t <Snip> e <Snip> beans <Snip> they <Snip> 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: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
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: <Snip> <Snip> <Snip> -- "Good night, and Good Coffee"
Scot Murphy wrote: <Snip> 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.
On |Mar 29, at 12:50 AM|Mar 29, Scott Miller wrote: <Snip> 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
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
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: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
<Snip> 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
<Snip> anything around like the aged Sulawesi? ginny <Snip>
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: <Snip>