HomeRoast Digest


Topic: acidity in my coffee (18 msgs / 334 lines)
1) From: Dennis & Marjorie True
Ok so what do I do that creates or reduces the acidity in coffee? are 
longer roasts more or less acidic? I think I prefer less acidity in 
coffee but I am not really sure what makes it that way?
Thanks again for everything!
Dennis
"in search of the perfect cup one roast at a time.."

2) From: miKe mcKoffee
If you're referring to coffee acidity, as in brightness in the cup,
generally speaking faster roasts accentuate acidity and slower roasts
accentuate body.
If you're referring to acid stomach, that's a different issue, TUMS.
If you're referring to a biting or throat constricting sensation, which is
acridity not acidity, can also be tempered with slower roast profile.
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.
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3) From: Leo Zick
this is interesting... can you explain the acridity part more?  i  
think ive come across this on more than one espresso blend (not just  
my own, but from *other* online roasters)...
all it takes is slowing down the roast?
i just tried this on one of my beans (classic italian) by using a fan  
and turning the popper power on and off..  am i heading in the right  
direction to reduce acridity and bitterness?
- 4 minutes at 300F to 350F
- 2 minutes at 350F to 410F
- 3 minutes at 410F to 440F
one batch finished for around a minute more, totalling 10mins, and  
topped at 450deg.
the interesting thing is that i couldnt tell when the first crack  
ended and the 2nd started, i think b/c the first just got stretched so  
long. is this an ok thing?
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4) From: Dennis & Marjorie True
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Dennis & Marjorie True wrote:
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5) From: Eddie Dove
Dennis,
Sorry ... but I did laugh out loud!
As I understand things ... to reduce acidity ... slow the roast and roast
longer.
Hope your leg heals quickly!
Eddie
On 8/10/06, Dennis & Marjorie True  wrote:
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6) From: Dennis & Marjorie True
This is a multi-part message in MIME format.
Roast longer as in darker?  closer to Vienna?
And yes I have had a few laughs as well my burns so far are healing 
nicely just trying not to sweat
Dennis
 "in search of the perfect cup one roast at a time.."
Eddie Dove wrote:
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7) From: Eddie Dove
Yes, the closer you roast toward Vienna, the more you will subdue the
acidity and other varietal flavors.  At the same time, the roast flavors
will become more pronounced.  This does not mean that you have to roast
everything to Vienna, just more in that direction.  For example, some
coffees that I have roasted to City, really didn't suit my taste, but the
same coffee roasted to Full City, I really enjoyed.
Hope this helps!
Eddie
On 8/10/06, Dennis & Marjorie True  wrote:
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8) From: Dennis & Marjorie True
This is a multi-part message in MIME format.
Hey Jerry,
       What would you call the roast we did in the RK drum, Full City? 
trying to get a mental picture of where Full City is and where Vienna 
lies and then I already know of course the far end with Charbucks
Dennis
Eddie Dove wrote:
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9) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Dennis &
Marjorie True
	Sent: Thursday, August 10, 2006 8:19 PM
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	Roast longer as in darker?  closer to Vienna? 
	
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Actually no, roasting longer to reduce acidity and accentuate body does not
mean roast darker and which often obliterates varietal character. Roast
longer means just that, roast longer. Long time slower profile ramp but to
same final degree be it City, Fully City or whatever. 
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.

10) From: raymanowen
Just stick a Lead and a Lead peroxide electrode in your pot, connect the two
electrically, and you'll gradually reduce the acidity of the electrolyteXX,
uh, coffee.
To Big Sky country in a few hours -- ro
On 8/10/06, miKe mcKoffee  wrote:
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11) From: miKe mcKoffee
First off a 10 minute fluid bed roast is not long by commercial artisan air
roast standards, just may seem long by flakey home roaster appliance stock
norms. Typical Sivetz air roast 11 to 15 min IIRC. To really reduce acridity
I take roasts 15 to 16 minutes Rosto roasting, but still not beyond Full
City or even lighter degree of roast.
As far as acridity and bitterness though similar I was referring more to a
back of the throat contricting type acridity not bitter taste (as opposed to
sour). This isn't something I've seen very often in but a few beans. OTH
bitterness in an espresso shot can be commonly caused by over extraction
(often caused by channeling but also too coarse a grind) and or too high a
shot temp. Also too short rested shots tend more easily towards sharp and or
bitter. Typically 4 to 5 days rest best to 'start' using roasts for straight
shots IMO.
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.

12) From: Dennis & Marjorie True
ROFLMAO!!!!!!!
raymanowen wrote:
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13) From: Jerry Procopio
Dennis,
The roast we did was FC.  We stopped a few seconds into 2nd crack, which 
  with some beans would be FC+, but these were all hard beans and in the 
RK Drum take a little longer to get to FC+ and Vienna.
For those of you that are wondering, I did a RK Drum demo roast for 
Dennis last week when he visited me.  It was about a 2 pound roast which 
was 60% Guat Antigua, and equal parts of Kenya AA, Sulawesi Toraja, 
Ethiopian Harar (lot 30) and Yirgacheffe Oromia comprising the other 
40%.  If I recall correctly it was about a 16 minute roast, just barely 
into 2nd, then cooled rapidly in my turbobeancooler.  This is a blend 
that my few customers seem to like and ask for the most.
JavaJerry
RK Drum roasting in Chesapeake, VA
Dennis & Marjorie True wrote:
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14) From: Lynne
Dennis -
Ah, the perils of working in the kitchen. My years of cooking brought so 
many burns (usually on my hands, which, along with the cuts I got from 
clumsy knife work, took forever to heal - constant contact w/water). 
Plenty on my arms from the oven, too. Got some questionable looks from 
people, folks who did not understand the hours I put into cooking - or 
just how clumsy I can be. Bet they thought they were the result of 
someone abusive in my life - ha, it was me all along!
So I am staying with my trusty Whirly-Pop, at least for now. I was 
thinking of trying a heat gun, but with my reputation (ha!), I'd be 
afraid I'd sent myself, or at least the porch, on fire...
Now, I am quite new to this, but others have guided me to extend the 
roasting time. I also do not like any acidity in my coffee. This doesn't 
mean to roast into the second crack stage (that ends up dark, French 
roast  which is fine, if you like that  I don't).
With the Whirly-Pop, I lowered the temperature and am now roasting about 
15  16 minutes total. I don't like French or Vienna Roast coffees, so 
(I am learning) I'm trying to take it off the heat just when it reaches 
the first crack, or even right before.
It takes practice. I've 'ruined' a few batches (and by 'ruined', I mean, 
not what I want, but way more drinkable than anything I'd buy in the 
stores.)
Practice, practice, practice  just don't get too wired from the caffeine!
Lynne
Dennis & Marjorie True wrote:
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15) From: Lynne
Eddie -
Isn't the length of time important, too? Because I found that with a 
higher temperature, I was roasting too quick - and my roasts were darker 
and more acidic. Now that I've managed to extend it to a good 15 
minutes, I stop right before the second crack, or just at it, and my 
coffee isn't bitter at all.
Lynne
still learning...
Eddie Dove wrote:
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16) From: Dennis & Marjorie True
I am making a cup of your blend right now....BTW you really can taste 
the blueberry in the Harar lot 30... anybody have any extra they want to 
part with? I would love to get my hands on some!!!!
Dennis
Jerry Procopio wrote:
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17) From: Dennis & Marjorie True
Ok I have made three half pound batches(I seem to work more comfortably 
with a 1/2 pound size in the Dog Bowl)  1 peaberry and 2 regular  I am 
getting consistent results first crack at 10 min and pulling at the 
first hint of second crack right at 14:30 I will know in about 2 days 
how well they have come out...
Learning is a lifelong experience if you quit learning you quit living!
Dennis
Lynne wrote:
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18) From: Dennis & Marjorie True
Actually I think you hit the nail on the head I started to look at the 
coffee right after I ground it (great way for me to really see what I 
have or don't have) and I noticed the grounds had a bit of a 
rusty/orangish tint versus a milk chocolaty color that I have seen with 
other roasts I think I may have pulled it just a little but soon...
thanks again for everything!!!!!
Dennis
*replying to the group in order that others may gain something.......
Sweet Maria's Coffee wrote:
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