I was wondering what a professional roaster might use to produce a shiny bean. I'm not talking about the oil from the bean, but more like a shiny hard shell. Something that gives the bean a very shiny sheen on the surface that doesn't leave hardly any residue when rubbed between your fingers. I usually stop most of my roasts when I see the first hints of oil so my beans are quite dull in comparison to the aforementioned beans. Of course they get a little more oily as they degas, but nothing like I saw on these particular professionally roasted beans. Anyway, I was just curious. Thanks!
Hail, What kind of roaster do you use? You won't get the sheen with a hot air roaster. I often get the nice sheen (polished look) with my drum roaster. The beans have time to polish themselves and the go round and round. Les On 6/25/06, HailSeeszer wrote: <Snip>
The shiny beans were from Coffee Wholesalers, roasted to a French roast. = I currently use a Gene Café, but within two weeks or so I will = receive my new Diedrich one pound sample roaster. Maybe I'll get a = sheen with the Diedrich... :-)
Hail, A French roast is going to have sheen because of all the oil extracted from the bean! You don't just get a few drops of oil with a French Roast! A great way to ruin good beans in my opinion. Les On 6/25/06, HailSeeszer wrote: <Snip> I currently use a Gene Café, but within two weeks or so I will receive m= y new Diedrich one pound sample roaster. Maybe I'll get a sheen with the D= iedrich... :-) <Snip> .sweetmarias.com] On Behalf Of Les <Snip> y <Snip> y <Snip> w <Snip> scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
<Snip> Years ago when I roasted very fast in a modified hot air popper, the beans would come out with a very shiny/glossy dry surface. When I say fast that means less than two and a half minutes total roast time from cold beans to second crack. The beans expanded a lot more than with a normal profile, usually about double the original volume. Some of those fast roasted coffees were the best I have ever tasted to this day. But the results were unpredictable, a few seconds too long and the roast was ruined. Usually the sweetspot was missed and I drank a lot of boring, bland coffee, but the beans looked fantastic. --
Les, what roast level are you taking it to when you get your polished sheen. I'm curious because I've had a "medium" roast Kenya from a pro roaster in the Anapolis, MD area. It tasted and had the bean color of a City+ to Full City roast but the beans sparkled and glistened with what appeared to be oil. My thought was always that they did something unnatural because I only get that glisten with my iRoast at Vienna stage for my darker espresso roasts. Dave
This is a multi-part message in MIME format. Dave, It's possible that the beans were more than a couple of weeks old. I = have found that non-oily beans become oily after a while. Maybe that's = the difference. Tom in GA
Oh my, I forgot my thermocouple and timer! But, I still need COFFEE so I tried it anyway. After all, I have been roasting for over two years. I should be able to do this by the seat of my pants.. or zen through it. Right?? Scooped 3 hands full of Horse into my PGR. No TC, no timer, why use a scale? Put the beans in from the get go. In very few minutes, it seamed, smoke was coming out :) I looked and the beans were gently browning.. In a few more minutes, lots of smoke still, and lots of noise! First crack? Second crack? Both together! WOW! Shiny glistening beans! Cooled them anyway, with the hair drier, and tasted one. hmmmm... not burnt tasting... Should I dump them? I really hate dumping horse... Decided to keep the batch. We had it this morning. WOW! Shiny beans or not. Quick roast. combine first and second crack. Tasted wonderful. Smooth.. rich.. love that harrar horse #30.. PeterZ HailSeeszer wrote: <Snip>