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Topic: Gene Cafe & Liquid Amber (2 msgs / 84 lines)
1) From: Dan Bollinger
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I have roasted quite a bit of Liquid Amber (LA).  I use it for cappas.  =
Some of my guests like the Americanos I make with it, too.
I don't roast it into Vienna.  I did originally, and it will give you =
licorice flavors.  Back it off to Full City+ and you'll get chocolate.  =
Back it off to Full City and you'll have butterscotch.  I like to take =
17-19 minutes.
I prefer Full City+ and letting it rest 3 days.  It seems to peak at 5 =
days.
Since there are 5 beans in the blend, it does not roast evenly, so going =
by visual clues doesn't work.  Since all these different beans go into =
their second crack at different temperatures, going by cracks is tricky. =
 You willl notice that one bean will begin second crack and then go =
quiet. Slowly, other beans will begin second crack. Suddenly, second =
crack will begin in earnest. Let it roll for half a minute and you'll be =
at Full City+.
Your best bet is to roast by smell.  I dump the load when I smell a =
light walnut husk or deep violet aroma.
Dan

2) From: Scott Miller
This is a multi-part message in MIME format.
Dan Bollinger wrote:
<Snip>
Dan,
Thanks for the guidelines from your experience with roasting Liquid 
Amber. I purchased a pound that was the roastmaster's blend offered when 
I did a bean order a while back. I did this so I could get an idea on 
how Tom thought the roast should appear. That way if I buy the unroasted 
blend I have at least a visual cue on what the finished product would 
look like (plus my tasting notes). I did not order any of the blend on 
my last purchase because I'm having fun with some of my own blends for 
espresso, but may buy some in the future.
cheers,
ScoTTT


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