HomeRoast Digest


Topic: Who put fresh peach pits in my grinder! (19 msgs / 339 lines)
1) From: miKe mcKoffee
Just brewed an Americano of 3 day rested City+ roasted DP Yirgacheffe for
the first time. I swear a strong smell of fresh peach pits wafted from the
grinds, what a fragrance! And I don't mean hints of peaches, you'd a thunk
getting ready to can a bunch of peaches. Now this cup I be a drinkin' while
a typin', roasted and brewed literally hundreds of different greens over the
years and can't say I've ever had a cup even close to it, quite unique.
Quite interesting. Not a lot of body but not too thin either. This City+
roast rendition I seem to be getting the canned peaches rather than dried
fruits in the cup. As the cup is approaching room temp flavor kind of malted
peaches. I see what Tom means about a bit of a "dry finish" with a lighter
roast, especially as it cools. But not unpleasing or overly tight, just
similar to a semi-dry wine mouthfeel. One of the most delightfully different
cups I've had in years! Yum. Thanks Tom.
And to think I almost ground and brewed Gesha which I also roasted Monday,
but was not a cup choice mistake, I've had Gesha a number of times! (The new
Esmerelda Gesha arrived from SM with the DP Yirg' & Yellow Bourbon Brazil
Monday morning but the Gesha I roasted was last years Don Pachi, YBB got
roasted yesterday.)
Oh man, this is gonna make one killer 'Peach Brandy' ristretto:-)
Definitely nothing like a citrusy floral wet process Yirg'. 
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.

2) From: Lynne
Now, is this the Ethiopia FTO Yiragacheffe Dry Process?
I roasted some last night - one bought a pound of it, roasted half when 
I got my first greens (and I was green, too).
Wish I had posted some questions first, because it seemed to roast very 
quickly (and at a lower temperature) - hope
I didn't ruin it.
Lynne
miKe mcKoffee wrote:
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3) From: Tom Bellhouse

4) From: miKe mcKoffee
Yes, FTO DP Yirg'. It's very chaffy bean which can rapidly fill chaff
collectors and hence reduce air flow resulting in a fast roast if not
compensated for somehow.  Even with dual voltage control my roast started
running away, didn't back heater voltage down fast enough, ended up a bit
"quick" 10:30min City+ instead of 11:30 I'd targeted. (Here's where Mike's
(just plain) PID control would have likely compensated far better than
manual control even with 4 years manual profile control experience) This
bean would likely be a challenge for an I-Roast because of the high chaff.
Next roast I'm gonna beat the heck out of the greens first to try and knock
off some of the silver skin pre-roast. 
Don't think the apparent fast roasting actual lower bean temp.
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>

5) From: Lynne
So is a 3 day rest best? I don't have any more (besides this 8 ounces), 
so I don't want to waste any... (I roast
with my trusty Whirly-Pop.)
Lynne (hoping for peaches in my coffee cup)
miKe mcKoffee wrote:
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6) From: miKe mcKoffee
I have no idea what the "best rest" is, 3 days just my normal minimum rest I
give for my type of roasting my type of vacuum sealed mason jar roast
storage. Did I miss some explosive 2 day vacuum rested flavor? Don't know
but my experience says likely not. Will 4 days or 5 days rest be even
better? Don't know yet, that's tomorrow and the day after!
Hmmm, actually seemed to roast a bit slower than a typical WP (wet
processed) Yirg to me. But WP Yirg does typically seem to roast faster than
majority of other beans! And since my air flow was screwed up do to high
chaff tough to say for sure. While restricted air flow pushes the temp up
faster it simultanesouly also reduces heat transfer efficiency to the beans.
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>

7) From: Leo Zick
what does a vaccuum sealed mason jar look like? where do you find  
them?  i thoguht mason jars vacuum seal on their own b/c of the 2  
piece lid system..
this sounds like an interesting addon to my tomato sauce making, which  
is coming up in a few weeks!
Quoting miKe mcKoffee :
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 I
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n
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s.
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t
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e.
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8) From: Brett Mason
Mason jars seal due to contraction of contents while cooling.
Vacuum attachments for jars are made for some food vacuum systems.
The homeroaster is likely to hook a variac to a foodsaver (with PID), place
an empty jar inside a plastic bag, and seal the thing...
On 8/17/06, Leo Zick  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

9) From: Rich Adams

10) From: Leo Zick
Thank YOU Mr Mason
:o
Quoting Brett Mason :
<Snip>
e
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11) From: Leo Zick
so its safe to assume that most here dont boil their coffees when done  
roasting? lol
Quoting Rich Adams :
<Snip>

12) From: Lynne
I'll usually make a cup, because I can't stand waiting. Unless (as of 
late) I'm roasting at 1 - 2 am (made some people in the house REALLY 
mad, about the Whirly-Pop noise & all). But this last time I roasted two 
(or was it three - maybe I did need another cup to wake me up...) 
different varieties. When I tasted the Yirg bean, I thought it was 
really kinda bitter, so I decided to wait (hoping that would improve).
I do have a seal-a-meal, so I'm thinking maybe it would improve my 
coffee if I used it to vacuum seal these mason jars...
Lynne
Leo Zick wrote:
<Snip>

13) From: Brett Mason
I can only speak for MASON jars - sorry.
My son is at the Air Force Academy.  Technically, he is a Mason Jar Head ...
Brett
On 8/17/06, Leo Zick  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

14) From: Steve Hay
On 8/17/06, Brett Mason  wrote:
<Snip>
I thought that mild epithet was saved for Marines?
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

15) From: Brett Mason
Yeah, but he's my son!  (and I love him... poetic license?)
OK, he's not a marine (the few, the proud).
I have seven sons - not few, but definitely proud...
Sorry for the distraction all!
Brett
On 8/17/06, Steve Hay  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

16) From: George Birchard
miKe mcKoffee wrote:
<Snip>
The I-Roast handles it just fine.  I bought 5 lbs of the DP Yrg. I lower 
the temp settings a bit and do a second chaff run to clean it up.

17) From: Michael Wade

18) From: George Birchard
Michael Wade wrote:
<Snip>
I clean the chaff collector and replace the top. I then hit the roast 
button immediately followed by the cool button. (Just don't burn 
yourself on the hot lid.) This practice hasn't killed my machine.  It 
has lasted a year now with slightly more than recommended use.
If I don't do the second pass the coffee is mixed with chaff.  I don't 
like cutting the size of the run to reduce chaff.  The temperature of 
the roast profile is adjusted for the chaff amounts.

19) From: Michael Wade
Got it, thanks.  Another trick to have up my sleeve...
Michael


HomeRoast Digest