"Generally speaking", very light roasts are less sweet than darker roasts,
up to a point before roast taste begins to overshadow. Also "generally
speaking" I've found Kenyas "as a class" most often benefit from an extended
finish profile stage. And if limited profile capabilities may likely benefit
gaining greater body and taming acidity from double roasting.
If I were attempting a double roast with an I-Roast I'd first use a fast
profile taking it up to City (1st fully developed), then cool to end of
tanning stage temp then immdediately begin roasting again (if possible to
control the cooling end point, it's what I've done with Rosto - cool to 300f
then kick the heater back on) Second roast would be a fast profile up to
start of 1st temp, then hit the heater breaks for a slower profile to end of
roast, Kenya likely FC or FC+ just a few snaps of 2nd.
I'd not try to directly follow the HotTop double roast timings, too slow for
an air roaster.
Just a few thoughts, YMMV.
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.
[mailto:homeroast-admin] On Behalf Of Steve Hay
Sent: Sunday, June 18, 2006 3:06 PM
Subject: +Sumatra Mandeling
I am having a simply amazing Sumatra Mandeling which I roasted to
full city, and brewed in a technivorm with about 2 1/4 oz of coffee for 8
cups. A bit strong, but the low acidity of this coffee really made it
possible. It is damn good. Adding milk, I might even say its even better,
if one is really going for the low-acid thing. The milk barely changed its
color. That's what I'm talking about.
I have to say at times, though I enjoy the acidity of a Kenya, I
think my favorite coffees are the ones with a lot of body and earthy roast
flavor. (Though the Yemen Moka Sadani(?) from SM this year seemed a bit
"muddy"? for me.. Still got some left and was going to try experimenting
with the profile or try some in this SC/TO I need to just get around to
building already) The origin character is a good icing on the cake. Some
of the Kenyas I've roasted (which may be roasting error) seemed like all
(lemon) icing. Maybe what it was missing was a natural sweetness.. Yeah,
the lighter-roasted Kenyas I've done up haven't been very sweet, but just
lemony-sour--turning me off a bit to them... Any suggestions on what to do
to roasts to enhance a coffee's sweetness?
Not much difference between today and yesterday in terms of rest. I
will have to roast more to get a better idea for days 3-5. Jury still out
on whether I like these longer 10 minute profiles with my iRoast2. I do
know its not doing anything too terrible to the beans.. I'm letting some
Kenya 54 rest a bit and will see how that goes. Strangely enough, I have
some Hondran Peaberry that is getting to Vienna in 10 minutes with the same
profile.. man you gottta be delicate with those peaberries sometimes...
Still, I'm "dumping" at 9 minutes to a FC+, where oil spots are showing on a
few beans coming out of the chamber, but I don't expect them to get really
hay.steve -AT- gmail.com
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