HomeRoast Digest


Topic: Fondly revisiting an old addiction (41 lines)
1) From: Michael Dhabolt
With all the conversation about the high end auction winners
(appropriate conversation BTW), I thought I would revisit another
arrow in Tom's quiver of superb coffee skills: blending - - - Monkey!
For those who haven't been on the list for very long, I have this
'relationship' with this blend that never seems to get old.
So, this mornings roasting session is going along really well; the
fragrance of the COE 2nd and 3rd place winners is heady to say the
least.  I'm getting 'into' it.  I go to the stash and start pulling
out bags of various beans that will comprise my current espresso
blend......Lo and Behold - a two pound bag of Monkey falls into my
hands......why not!  All the other bags get re-stowed.
I do half pound (net) batches in the 'Ubber Popper', so this two
pounds should give me somewhat more than a pound and a half of roasted
beans.  I decide to go a little light on the net weight (8 oz of
greens) and do the Monkey as a mélange.  Recent list conversations
about double roasts etc. prompting a little experimentation.  And I've
always thought I should try it rested a little longer - - Monkey seems
to find its way through the grinder pretty quickly around here.  This
should last a week anyway.
I see 1st at around 405° F as a general rule, although the COE beans
came in 7 or 8° early.  Calling a temp for 2nd with a blend is an iffy
thing, but in my equipment I usually see it between 439 and 444° for
most beans.  The monkey - one batch pulled at 436°, one at 438°, one
at 440° and the last at 444° - - no obvious 2nd with any of the
roasts.  Bean munch tasted good but it isn't really indicative of the
roast with a blend, as well as a mélange.
Nice thing about Monkey is that the pulls are superb with only a days
rest.  I'm looking forward to revisiting the love affair tomorrow AM.
Mike (just plain)


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