HomeRoast Digest


Topic: A couple of things (5 msgs / 123 lines)
1) From: Scot Murphy
Last time I roasted some Matadakad, I was surprised to hear only two 
cracks in first. I was worried that somehow I was baking the beans, 
even though the temperature was high enough and everything seemed fine. =
After the roast, though, I checked out the beans, and every one of them =
I looked at was properly cracked--the "seam" was split apart, if only a =
little, and there were splits at the ends of the seams. They had 
definitely cracked! So why didn't I hear it happening? My SC/TO is 
quieter than the Poppery I used to use, and I used to get loud first 
cracks with that. Anyone know why this is?
Also--I am frustrated! While going through a box of stuff, I found a 
cotton bag with a pound of unidentified beans. I have no idea how old 
they are, what variety, or even what region, really. But I decided to 
roast them up anyway last night, just out of curiosity. When they were =
roasting, I got a strong, winey aroma, something like a Kenya, but I 
couldn't be sure. Anyway, I tried it this morning, and...wow! Smooth, 
buttery, rich! Not terribly deep, no brightness, no spiciness or 
complexity, but a nicely simple, soft, sweet cup. Trés yummy! AND I 
HAVE NO IDEA WHAT IT IS!!!
I guess I just mark it up to a lucky find and enjoy it while it lasts.
Scot "like a Democratic strategy" Murphy=

2) From: James House
Oh man, you should have never roasted the unknown bag.  I hope you can slee=
p
tonight.  :)
I notice that on some beans I only get a crack or two, or C1 will stretch
out, where it might take another minute or two before I start getting a few
more cracks.  On others it seems to almost jump to a rolling C1.  I have
been taking a new approach where I am ramping the temp up more slowly which
seems to have an effect on the crack.  If there is a temp drop around C1
(you lifted and stirred or whatever) expect it to be drawn out and might
take a few minutes to build back up.  That is my experience so far.
Was this your first Matadakad roast?  I will try to roast some tonight or
tomorrow and let you know how mine turns out.
-james
On 5/19/06, Scot Murphy  wrote:
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3) From: Scot Murphy
On May 19, 2006, at 2:54 PM, James House wrote:
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can 
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Not if I keep drinking the coffee!
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the 
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tonight 
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Nope, I've gone through a few pounds of it already. I have pretty much =
the same roast every time. I don't really have much control over the 
speed of ramp-up, though I can maintain certain levels for as long as I =
need. There were no temp drops at all. All of my Matadakad roasts have =
very quiet first cracks, though they all seem to crack completely. I 
guess I am just wondering why I'm not hearing the cracks.
By the way, I am guessing yours will turn out excellently. I'm psychic =
that way. :)
Scot "I see...I see...coffee" Murphy

4) From: Don Cummings
I have roasted 2 batches of the Matak. Both were amazing, both had a very
quiet 1st, and both were lighter at FC+ than I have seem on other beans.
Kind of like that picture of your MG, James.  More golden brown than the
dark brown I was used to.  Amazing caramel and nut in the cup and smooth
full body. Excellent!
I did the CoE Brazil earlier today.  Hit a nice City +/ FC with little
effort.  I cycled the heat off for one minute towards the end of 1st and
otherwise kept the thermostat dial at 390 for the entire roast.  1st petere=
d
out at 14 and I dumped at 15 30.
Don
On 5/19/06, James House  wrote:
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ew
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ch
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-- 
Don

5) From: Paul Sack
On Fri, 2006-05-19 at 14:31, Scot Murphy wrote:
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I roasted some Matadakad a few weeks ago. I was tinkering in the
basement for a minute and not paying attention and I run outside and the
coffee is cracking through 2nd crack and smoke is pouring out the grill.
I immediately dumped the coffee. It made an awful burnt drip coffee, but
as a low temp ristretto it was fantastic. It had a great spicey taste
and good body. (So I ordered 10 lb more of it.)


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