HomeRoast Digest


Topic: 2nd crack phobia > was RE: +back to roasting for espresso (76 lines)
1) From: miKe mcKoffee
Brett, I agree. 
When I first started roasting with a stock Rosto attaining fully developed
roasts lighter than FC (a bit into 2nd) was very difficult if not
impossible. Since from the git go Konas were in my roasting arsenal tried
time and again roasting pre-2nd, usually with undeveloped grassy tastes.
Once being led to split wired dual voltage control profile roasting fully
developed light roasts was no longer a problem. So began my exploration of
light roasts including cinnamon. When you have control of you roaster
cinnamon won't be under developed! No problems grassy tastes any roast
level. Went well over a year roasting nothing to even barest 2nd crack,
nada. City to light Full City at the darkest was the range for everything.
I'd developed a 2nd crack phobia fearing destroying varietal characteristcs,
seriously. Second crack had become the sound of coffee death!
Fortunately did things like roast exchanges with other home roasters and
then 3 years ago hosted the first PNWG with "tons" of different coffees and
roasts brought by various people and realized I was missing many potential
flavors for many many greens. Which led to returning to exploring a much
greater range of roasts using various profiles since roasts now
controllable. While I still virtually never taken anything to a rolling 2nd,
many coffees seem better balance and sweeter a bit into 2nd FC+ or so. Even
Kona I find I like better about light Full City just before 2nd (11 to 12min
roast). Lighter City Kona not quite as sweet or balanced a cup. 
IMO a crucial part of exploring roasts is being able to fully control the
roaster. Just never could with stock Rosto.
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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
	Sent: Monday, July 10, 2006 9:38 AM
	
	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: 
		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" 
	-- 
	Regards,
	Brett Mason
	HomeRoast 
	   Zassman


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