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Topic: DonkeyBlend roasting questions (3 msgs / 64 lines)
1) From: French Lewis
Hi Everyone,
I'm looking for some help/guidance on roasting Donkey
Blend for espresso.    When I roast at either FC (1 or
2 snaps of 2nd) or to light vienna (15-20sec into
rolling second) and pull shots on my La Pavoni I never
get any 'fruity' flavors.    When I pull shots of a
blend roasted by the local roaster I can get these
flavors.    I was wondering if anyone had any
suggestions.   Currently I am roasting in a HotTop
roaster, the roasts are taking between 16:30 and 18:30
(normally very consistant, but I don't have my roast
long with me to give a tighter time).    I do get a
'dark chocolate' flavor, which is really nice, but
would like to know if fruity is possible and where to
start altering roast time to try to get it.   
thanks,
French
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2) From: miKe mcKoffee
Have you varied the shot temps? Trying a degree of two higher may help.
You'll know if temp too hot, shot will start getting harsher and bitter. If
you can on a LP that is, don't rightly recall!
Kona Konnaisseur miKe mcKoffee
URL 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: Don Cummings
I'm not personally experienced with Donkey Blend (is it known for fruit?)
but FWIW I have found that slow roasts tend to mute the higher ends of some
beans.  Since those elusive fruit tones tend to reside in the higher end of
the spectrum I might suggest that you try for a slightly faster roast
profile.
Also, for a basis of comparison you might try a slightly lighter roast since
acids diminish with roast depth.
Don
On 6/28/06, French Lewis  wrote:
<Snip>
-- 
Don


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