HomeRoast Digest


Topic: Extending Roasts, Baked? (6 msgs / 167 lines)
1) From: Steve Hay
Hey all,
Just got done roasting up some Kenya Lot 54 (yeah, I still have some of that
left around) and some Sumatra Classic Mandeling.  I tried something new on
my iRoast2, which is to say something I've tried before and wasn't sure of
the results.  I've managed to program a profile that puts on full heat until
first crack (for most beans its about 0-30seconds into first crack) and then
cranks the fan on and maintains temperature more or less constant (the TC
reads that temp goes down about 5 degrees).  The effect this has is that my
whole roast takes about 10 minutes from beginning to the start of second
crack. (Strangely, I think I hear the beans crinkling on the cooldown
cycle).  The coffee from this technique (I've had it unrested and one-day
rested) tastes pretty good, but the aroma of the beans is almost
nonexistant.  They smell like toast.  Very odd...  I got a bit more aroma
from my Colombia Hulio done the same way but not much..
10 minutes seems still like a fairly short roast time and my usual 6-7
minute roasts have sometimes tasted bad-sour (as opposed to lemony citrus,
etc).  The smell has been much better in this batches though.
Right now, I'm drinking the SCM and it is very smooth and good, but doesn't
have too much flavor.  Granted, I've not rested this coffee I'm drinking.
Still, anyone have thoughts on whether I should be trying to extend my
roasts further, or perhaps another method to try to get more out of 1st->2nd
crack?  With my 'extended' method I get about 4 minutes.  Before, I was
getting 1 minute, 2 tops.  (Damn, as this Sumatra cools, its getting
smoother.  I'm not sure there is any acid in this stuff... I bet it could go
darker with good effect.)
Of course, with all of these thoughts, the coffee is still TASTES better
than anything I've had in a green cup.
The other thing interesting was that the Sumatra I had was darker than most
greens, as if wet.  They were DP though.  In the early stages of roasting,
the color was very uneven.  Had some tan tips rattling in there for a
while.  As the roast progressed, I had dark and light tan whole beans coming
around, then all of them became really spotchy, all the way into first crack
and what I am guessing was City+..  If I had stopped there, the surface of
the bean would have been very splotchy and uneven.  Is this typical of SCM?
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

2) From: miKe mcKoffee
Not to sound like a broken record since I've said this many times, but I
wouldn't really judge any coffee roast until tasted AT LEAST 4 days rest.
Not saying it can't or won't be "good" before then, but I've done many many
tests tasting different coffees 1,2,3,4,5,6,7 days rest and very often a
seemingly boring bland ho-hum coffee at 1, 2 or even 3 days rest can start
exploding with a complexity of flavors 4 days rest and beyond. I'm a firm
believer coffee can be too fresh roasted to be at it's best. For a long time
I've scheduled my roasting so I virtually never touch a roast until 3 day
rest bare minimum. Does this sometimes mean I may be missing some exciting
flavors some coffees may exhibit short rested, yup.
Kona Konnaisseur miKe mcKoffee
Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

3) From: Barry Luterman
I have to agree with Mike. Plus for espresso I find it needs at least 5 days 
and sometimes even 6.

4) From: raymanowen
Play it again, miKe- I first heard the "On the Trail" movement of Grofe's Grand
Canyon Suite over 50 years ago. Just like the Nectar of the Beans, I always
appreciate something new each time I sample it- even if it's the same vinyl
33 or a SACD. ["Cloudburst" on the latter is worth tearing up the lease.]
I agree with- "...like a broken record since I've said this many times, but
I wouldn't really judge any coffee roast until..."  The Horse had been gone
within a week until I read a note from Ginny about "10 days." I'm not the
MCP, but the woman was right on!
But the cuppers have to correctly nail it with scant few seconds' rest,
don't they? Otherwise, how would one know that their sample wasn't Rabbit
crap just outside the cupping period?
Cheers -RayO, aka Opa!
On 6/17/06, miKe mcKoffee  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita WurliTzer- 1976

5) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of
raymanowen
	Sent: Sunday, June 18, 2006 8:01 AM
	I agree with- "...like a broken record since I've said this many
times, but I wouldn't really judge any coffee roast until..."  The Horse had
been gone within a week until I read a note from Ginny about "10 days." I'm
not the MCP, but the woman was right on! 
	
	But the cuppers have to correctly nail it with scant few seconds'
rest, don't they? Otherwise, how would one know that their sample wasn't
Rabbit crap just outside the cupping period?
	
<Snip>
Good question I've pondered myself, which I have no answer for. Further when
a cupping competition judging hundreds or even thousands of different lots,
how much would when roasted versus cupped skew the results since impossible
for all the lots to be roasted at the same time and hence could possibly
have widly varying degrees of rest. Mostly applicable I'd think in the finer
degrees of cupping when narrowing down the best. Glaring defects would be
present any stage of rest me thinks, but the little differences might not be
so noticable. I suspect part of the answer might be experienced cuppers are
able to extrapolate a short rested cupping test to a better rested taste.
Kona Konnaisseur miKe mcKoffee
Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

6) From: jim gundlach
I agree with Mike that letting coffee rest till day four does  
maximize quality flavor.  However, I still just have to know what new  
coffees taste like on the way to day four.
On Jun 17, 2006, at 7:07 PM, miKe mcKoffee wrote:
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