HomeRoast Digest


Topic: Forget I said that! (32 lines)
1) From: Ken Mary
In a previous thread (bean size-length of roast) I mentioned that coffees 
should not be forced to do something they are not able to do, like getting a
Kenya brightness from a Brazil.
Well, I did just that (almost) with Brazil Monte Carmelo in a popper. The
heatup was sort-of linear at reduced power to about 140C IR bean surface at
7 1/2 minutes, then full power to the finish at 230C at 12.5 minutes with a
fast in-popper cooling. The first crack was tremendously loud with frequent
pops and ran from 210 to 225C. The ramp approaching first was about 25C per
minute. The endothermic effect of first crack combined with the popper's
stalling effect produced a mid-first to finish ramp of about 5C per minute.
The higher than normal first crack temperature is due to the fast approach
ramp and reading the bean surface with IR.
The brightness was not the in your face front of the tongue impact of a
Kenya or Colombian, but certainly bright for a Brazil. And a Kenya-like dry
wineyness was definitely there. It was startling enough to make me rethink
my approach to roasting. Too many times I have said that you can not or
should not do something to a coffee and later proved myself wrong.
Some additional drying time for the Monte Carmelo may enable a faster ramp
through first and maybe some additional brightness. Some tailoring of the
finish ramp and temperature may create a more balanced (toward the rear of
the tongue) cup profile. It is certainly worth a few more roasts.
--


HomeRoast Digest