HomeRoast Digest


Topic: Harar Lot 19 ... where did I go wrong? (15 msgs / 689 lines)
1) From: James House
Well I roasted a half pound of this about 10 - 20 seconds or so into second
crack which took about 14-15 minutes (first crack was around 10-11).  Endin=
g
temp on the beans was around 465-475 I think.  I let it sit in a valve bag
for a day, had some this morning.  I noticed a little oil starting to
develop on the beans, but the roast was fairly even (SC/TO).
A tad finer than what I would use in Drip/FP, and pushed a double through m=
y
Aeropress.  No blueberry at all, and left an ever so slight burnt aftertast=
e
for a couple of hours.
Where did I go wrong?  Roasted too long, should I pull before second
starts?  Did I let the SC/TO reach too high an ending temp?  Should I give
it another day or two of rest?  Maybe it's my grind or the AP?  I used abou=
t
170-180 f water in the AP.
Thanks,
james

2) From: Barry Luterman
This is a multi-part message in MIME format.
Way too dark. City roast do not allow it to go into 2nd.

3) From: Woody DeCasere
I'm not surre of LOT 19 but with Lot 30 i roasted a batch top full city +
and still got WOW blueberry.
On 5/15/06, Barry Luterman  wrote:
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"Good night, and Good Coffee"

4) From: Don Cummings
This bean thrives at City and City +, at FC you start to lose the high end
(where the fruity overtones reside) and replace them with deeper cocoa and
wine undertones (personally, I love the balance in the cup at this point in
the roast.) At FC+, fruit is very hard to find. At Vienna and beyond (where
you ended up) it is time to go back to the drawing board.
You should start considering dumping when you are sure 1st is complete and
try to never hear the 1st pops of second.  (This is like the start of one o=
f
those bad jokes: "when you hear 2nd crack, turn around, you've gone too
far.")
Don
On 5/15/06, James House  wrote:
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5) From: James House
Ok I'll roast some after work on these suggestions.  I don't think there is
any hope for this weekends batch...
Thanks team!  ;)
On 5/15/06, Don Cummings  wrote:
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6) From: Barbara Leazier
I am fairly new to roasting and my first batch of what I thought was City R=
oast was awful.  It tasted like hay or grass.  I ended up throwing it back =
in the roaster (IRoast 1) only to burn it and I threw it in the trash.  SIn=
ce this experience I am very leary about roasting so light.  I do not want =
to ruin any my of my precious green beans.  
 
Even when I was grinding it in my Zass it smelled grassy and I thought perh=
aps the it would taste better brewed and it did not!
 
Do you think lighter roasts are an acquired taste?  How can I get myself to=
 overcome this fear?
 
Thanks for your input.
 
Barb ( not willing to hit the cool button on IROAST 1 for fear of ruining m=
y beloved coffee)
From: lutermanb001: homeroast:=
 Re: +Harar Lot 19 ... where did I go wrong?Date: Mon, 15 May 2006 07:35:17=
 -1000
Way too dark. City roast do not allow it to go into 2nd.

7) From: Tom Ogren
The vast majority of roasts that I have stopped before the first snaps
of 2nd crack tasted grassy to me. I have every reason to believe the many
others on this board who note good flavors prior to 2nd crack, but of cours=
e
they are using different roasters. I use a West Bend PopperyII and my roast
curve (temperature over time) is undoubtedly very different from theirs. I
suspect if I were able to slow the temperature rise in order to prolong the
post-1st-crack endothermic period of the roast (after 1st, before 2nd), my
coffees might lose that grassiness (perhaps even long before 2nd) and be
delicious. As it stands though, I usually need to hit 2nd crack to achieve =
a
brew I enjoy.
~TO
On 5/15/06, Barbara Leazier  wrote:
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8) From: Barry Luterman
This is a multi-part message in MIME format.
For I-roast 1 city try
325 for 2 min
375 for 3 min
435 for 5 min
Hit cool button after first crack ends
We all wasted coffee until we got there. Don't worry the learning curve =
is steep

9) From: Brian Kamnetz
When I started roasting I was using too many beans in my popper and
the roasts tended to "race", with first crack blending into second
crack. The results was that the beans were burned on the outside and
underroasted on the inside, nearly undrinkable. If I could have found
moderately good already-roasted coffee at that time I might not be
roasting today! With the help of Sm list members I learned how to
roast. But, like you, it took me a long time to get over the memory of
those grassy roasts! Only recently have I been able to get myself to
stop prior to hearing the first snaps of second crack. Frankly, the
Huehue etc I'm using now is better to my palate if taken into second,
so you don't (or at least I don't) necessarily benefit from lighter
roasts.
Keep at it, keep experimenting in small increments, keep writing down
what you do and how you like the results. Rome wasn't built in a day.
Brian
On 5/15/06, Barbara Leazier  wrote:
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10) From: Jim Sheets
This is a multi-part message in MIME format.
Try toggling the on/off switch to maintain temps.  I've gotten pretty
consistent longer roasts by getting the timing down on my PI.  I can toggle
it on/off without moving the thermometer very much.  I can lengthen any
roast this way.  I've roasted about 3lbs of LOT 30 this way and I get a lot
of blueberries.
Good Luck!  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tom Ogren
Sent: Monday, May 15, 2006 4:30 PM
To: homeroast
Subject: Re: Re: +Harar Lot 19 ... where did I go wrong?
The vast majority of roasts that I have stopped before the first snaps of
2nd crack tasted grassy to me. I have every reason to believe the many
others on this board who note good flavors prior to 2nd crack, but of course
they are using different roasters. I use a West Bend PopperyII and my roast
curve (temperature over time) is undoubtedly very different from theirs. I
suspect if I were able to slow the temperature rise in order to prolong the
post-1st-crack endothermic period of the roast (after 1st, before 2nd), my
coffees might lose that grassiness (perhaps even long before 2nd) and be
delicious. As it stands though, I usually need to hit 2nd crack to achieve a
brew I enjoy. 
 
~TO
On 5/15/06, Barbara Leazier  wrote: 
I am fairly new to roasting and my first batch of what I thought was City
Roast was awful.  It tasted like hay or grass.  I ended up throwing it back
in the roaster (IRoast 1) only to burn it and I threw it in the trash.
SInce this experience I am very leary about roasting so light.  I do not
want to ruin any my of my precious green beans.  
Even when I was grinding it in my Zass it smelled grassy and I thought
perhaps the it would taste better brewed and it did not!
Do you think lighter roasts are an acquired taste?  How can I get myself to
overcome this fear?
Thanks for your input.
Barb ( not willing to hit the cool button on IROAST 1 for fear of ruining my
beloved coffee)  
From: lutermanb001
To: homeroast
Subject: Re: +Harar Lot 19 ... where did I go wrong?
Date: Mon, 15 May 2006 07:35:17 -1000
Way too dark. City roast do not allow it to go into 2nd.

11) From: Sandy Andina
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Barb,
	Here is the profile I use for Harar on the iRoast 1 (on the 2 I use  
Preset 2 and hit "cool" as soon as first crack stops and there are no  
more "blond" beans):  345 for 3 minutes, 380 for 4, and 405 for 5--I  
usually hit "cool" about a minute and a half into stage 3.  Never  
ruined a Harar yet.  Of course, my iRoast runs hot, so I use a long  
extension cord.  Also, give it at least a day for the blueberry to  
develop.
	ALWAYS take even the lightest City roasts all the way through first  
crack!  Should you still find pale stragglers after dumping, you can  
winnow them out and finish them off in a skillet or wok (be sure to  
keep agitating them as they roast).
	Finally, if you still get baked instead of roasted beans, try  
roasting 1 cup (2 level scoops, not 160gm) at a time--larger bean  
mass will retain more heat. But watch it like a hawk.
On May 15, 2006, at 3:04 PM, Barbara Leazier wrote:
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Sandy
www.sandyandina.com
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Barb,	Here is =
the profile I use for Harar on the iRoast 1 (on the 2 I use Preset 2 and =
hit "cool" as soon as first crack stops and there are no more "blond" =
beans):  345 for 3 minutes, 380 for 4, and 405 for 5--I usually hit =
"cool" about a minute and a half into stage 3.  Never ruined a Harar =
yet.  Of course, my iRoast runs hot, so I use a long extension cord.  =
Also, give it at least a day for the blueberry to =
develop.  	ALWAYS take even the lightest =
City roasts all the way through first crack!  Should you still find =
pale stragglers after dumping, you can winnow them out and finish them =
off in a skillet or wok (be sure to keep agitating them as they =
roast).	Finally, if you still get baked =
instead of roasted beans, try roasting 1 cup (2 level scoops, not 160gm) =
at a time--larger bean mass will retain more heat. But watch it like a =
hawk.
On May 15, 2006, at 3:04 PM, Barbara Leazier =
wrote:

I am fairly new to roasting and my first batch of what I = thought was City Roast was awful.  It tasted like hay or grass.  I = ended up throwing it back in the roaster (IRoast 1) only to burn = it and I threw it in the trash.  SInce this experience I am very = about roasting so = light.  I do not want to ruin any my of my precious green = beans. 

 

Even when I was = grinding it in my it smelled grassy and I thought = perhaps the it would taste better brewed and it did not!

 

Do you think lighter roasts are an acquired taste?  How = can I get myself to overcome this fear?

 

Thanks for your input.

 

Barb ( not willing = to hit the cool button on IROAST 1 for fear of = ruining my beloved coffee)

From: lutermanb001<= /SPAN>
To: homeroast= s.com
Subject: Re: +Harar Lot 19 ... where did I go = wrong?
Date: Mon, 15 May 2006 07:35:17 -1000

Way too dark. City roast do not allow it to go = into 2nd.----- Original = Message -----From: James = HouseTo: homeroastSent: Monday, May 15, 2006 7:18 AMSubject: +Harar Lot 19 ... where did I go wrong?
Well I roasted a half pound of this about 10 - 20 seconds = or so into second crack which took about 14-15 minutes (first crack was = around 10-11).  Ending temp on the beans was around 465-475 I = think.  I let it sit in a valve bag for a day, had some this morning. = I noticed a little oil starting to develop on the beans, but the roast = was fairly even (SC/TO). A tad finer than what I would use in Drip/FP, and pushed a = double through my Aeropress.  No blueberry at all, and left an ever so = slight burnt aftertaste for a couple of hours. Where did I go = wrong?  Roasted too long, should I pull before second starts?  Did I = let the SC/TO reach too high an ending temp?  Should I give it another = day or two of rest?  Maybe it's my grind or the AP?  I used about = 170-180 f water in the AP. Thanks, james = = = --Apple-Mail-38--230799821--

12) From: Don Cummings
Tom and Barbara,
I've had a couple grassy tasting coffees form batches that I thought were
darker than they turned out being.  So I know what you are talking about.
Trust me this is not a flavor that those of us who love lighter roasts have
acquired a taste for.  Nasty nasty nasty.  I will say this, the beans that
had this flavor were ones that I had roasted very quickly and had a dark
appearance.  The grassy flavor came from the raw innards of the bean.
I have not achieved a very good City + roast in less than 11 mins. The slow
rampup ensured that the entire bean cooked at the same rate and was uniform
throughout. 1st started at about 9 1/2 - 10 mins and I pulled the roast
about 1 min after the stragglers stopped.
The way to get over grass-ophobia is to do a very slow rise to 1st crack.
Then, when you are sure that 1st is completely finished you can be pretty
comfortable pulling at any time without fear of an undercooked bean.
So far I have undercooked at least two batches ( I strongly suspect that I
just got finished ruining another batch minutes ago in my first test roast
on my new SC/TO. Help, James!!!) The occasional ruined batch is well worth
it with the victorious efforts.
To answer your question Barb, I think roasting light is an acquired skill
but not an acquired taste. Hit the right bean right and you will love it.
Don
On 5/15/06, Tom Ogren  wrote:
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13) From: dechelbarger@hughes.net
Barb,
Be sure to let light roasts rest longer than dark roasts before deciding they are grassy.  In my experience, if I use the wrong roasting profile, I can end up with grassy beans.  So, it may not be the roast -- it could be the profile; or the rest.  Just some more info for you.

14) From: Les
Barbara,
Grassy isn't first crack it is before first crack.  You were a good
3-4 minutes before you could even say light city.  My suggestion is to
follow the profiles on Tom's I-Roast instructions.  Take some UGH
beans and follow them through 1st and 2nd crack all the way to char
bucked and then you will know what you are doing.  Roasting when you
are afraid of going to far isn't fun!  Roasting isn't that hard to do
hey I can do it!
Les
On 5/15/06, Barbara Leazier  wrote:
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15) From: Scott Miller
I'm also finding that I like the results I get when the time to 1st 
crack is a bit slower so that the exterior of the bean is not way ahead 
of the interior. Getting a light roast done properly takes practice, 
practice, practice (at least for me).
I just did a roast of an organic Peru and was a bit quick getting to 
first crack. It's a drinkable roast, but I'm hoping the next batch will 
be an improvement; definetely good beans hampered by operator error :(
cheers,
ScoTTT
Don Cummings wrote:
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