HomeRoast Digest


Topic: Post roast 1st thoughts > RE: +Freezing greens (3 msgs / 112 lines)
1) From: miKe mcKoffee
Just finished roasting 5 batches for Saturday, 4 & 5 being the two Moki's.
Started the session warming up with a batch of Monkey, followed by the last
of SRB Espresso, then was going to do an end of stash ISH but roasted Panama
Gesha instead (not this year's, last years Don Pachi auction Gesha kept vac
sealed). Just the roast smell of that stuff could be illegal in most States!
Now for the Moki's Kona. Decided to roast the room temp stored greens first.
While I always keep Kona roasted and have roasted a number of different 06
crop Konas, I hadn't roasted any of the Moki's 06 yet (finishing off the
last of 10# Moki's 05, couple batches left.) This first roast of 06 Moki's
further confirmed my previous statement that this year's Kona crop is the
best in the cup overall in a number of years. Moki's 06 kicks 05's butt.
(based on it's post roast bean munch)
Ok, what about that 1/2# Moki's that's been frozen for 6 months! First the
greens still weighed 227 grams. Gee that's good since they were vacuum bag
sealed and frozen!-) Second they hadn't turned to mush as some people
speculated they would looking and feeling fine. Smelled about the same as
the room temp vac bag stored, but I didn't think to direct compare the two
greens smell until the frozen batch was in the roaster so too late! Roast
progressed normally changing colors right on schedule. 1st crack began when
anticipated and sounded normal and smelled normal with an unmistakable
fantastic Kona acidity shining through, same as the non frozen batch. Can't
comment on 2nd crack 'cuz my Kona roasts don't go there! Not quite true,
I've been taking this year's Kona a tad darker to the verge of 2nd, and do
usually get an outlier or two of 2nd, and did with both batches. As an
aside, IMO a good "beginner's way" to roast any "special" bean like Kona, or
Gesha or whatever, is to simply roast to the very first 2nd outlier and kill
the roast and cool fast!
The frozen vs not frozen seemed to roast the same sight, sound and smell.
And post roast bean munches tasted the same, both excellent BTW! More will
be revealed in the cups later. But preliminarily the results are very
promising. I already know that vac sealing and freezing roasted beans works
very well for emergency roast stash and to have waiting for returning from
vacation etc. Tom has also confirmed this. Anyway, now I know that at the
minimum it appears vac sealing and freezing greens at home freezer temps
does not damage them. If the cuppings bear this out I'll be putting more in
the freezer for a multi-year storage test. And may well be trying to figure
out how to find freezer space for 150+ pounds of vac bagged greens! 
Have more roasting to do for next Saturday but it's way late so that's it
for tonight.
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>

2) From: Steve Hay
On 6/19/06, miKe mcKoffee  wrote:
<Snip>
I usually employ this method on the first batch of beans I roast of any
kind, unless I really think I know what I'm doing.  To me, a FC(very tiny)+
roast is pretty safe on most beans..  If Tom says something about taking a
bean to City+ only, I will sometimes back off on this a bit and try to hit
the (very elusive in my iRoast2 (hopefully that will change if my trials
extending the roast to 10 minutes are successful)) City+ roast level.
-- 
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."

3) From: Ed Needham
I know most seeds have built in resistance to damage from freezing, since it 
is critical for the propagation of the species in seasonal regions.  My gut 
instinct says that the high moisture beans would freeze and pop the fragile 
cell walls like a frozen water pipe.  If that were the case, then I'd expect 
the cracks to be less intense and the oil would likely escape faster and be 
more evident. But maybe the cell walls are more flexible than what I think, 
or there is a natural antifreeze in the bean that keeps that from happening. 
Your initial green and roasting observations don't seem to allude to any 
damage.
Only very careful blind three way (odd man out) cupping could reveal the 
differences, if any.
Please report back!  Interesting.
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************


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