I understand the roasting for SO shots you would want to keep the roast lighter to keep the flavor profile intact, what about Blends like Monkey, Moka Kadir or something you created yourself? How do most roast thier blends, i usually go FC+ to vienna -- "Good night, and Good Coffee"
I understand the roasting for SO shots you would want to keep the roast lighter to keep the flavor profile intact, what about Blends like Monkey, Moka Kadir or something you created yourself? How do most roast thier blends, i usually go FC+ to vienna -- "Good night, and Good Coffee" Full City+ to Light Vienna - I basically never go to rolling 2nd crack... Tom -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com
I guess I am willing to disagree with part of the premise. I don't agree with roasting "lighter to keep the flavor profile intact" as a rule. I understand the concept that each bean has a flavor profile, but I would elaborate that each bean has a range of flavor profiles, based upon roast level. I like mine a little darker, because "Bright" tastes almost "Green" to me. I also like more of the sugarry taste as the roasts go darker - not to Starbucks level, but darker than other people like them. Maybe it's a nit, and maybe I am nit-picking, but light roasted coffee is not all there is for Single Origin roasting... Regards, Brett On 7/10/06, Woody DeCasere wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman
I agree light for me is city+ to FC, less than that is underroasted to me. On 7/10/06, Brett Mason wrote: <Snip> -- "Good night, and Good Coffee"
I don't think it is nit picky. It is a very delicate balance. At least for me it is. I want the roast dark enough to not have sour notes - usually a 14-16 minute profile fully does this), but I have a great aversion to the caramelized levels. I won't add a color per so. Generally for low grown coffees I roast a little shorter then in comparison to HG. Regardless, about the deepest I ever take anything is 10 to 20 seconds into 2nd. Rarely is there any oil showing. But something that was pointed out to me at some time was just how deceiving external color is. By roasting on a longer profile, I am really attempting to roast the bean through out. I was shown a 12 minute roast rolling 2nd, and a 16 minute roast barely into 2nd. I was amazed at how different the ground coffee of two profiles were. The 12 minute showed lots of oil, but upon being ground, was lighter in color. Finally, being a user of a hand grinder, I notice the hardness of my beans. I like espresso roasts just where the bean is starting to soften. I do not like it "soft" not "hard". At 09:37 7/10/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
Well stated on the hand grinder and hardness of the bean. I hand grind all my pots at work, and a few at home, and find the same thing. I roast most often in my skillet, and slower roasting is the only way to get beans roasted through... BUT - has to be fast enough to not bake the beans... I find about 20 minutes for 2.5lb does me OK, usually to a FC or FC+ Regards, Brett On 7/11/06, Alchemist John wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman