HomeRoast Digest


Topic: Its beginning..the taste (3 msgs / 74 lines)
1) From: Leo Zick
I roasted a mohka java blend earlier this week, some sumatra iskandar, and
harar green stripe.  Also roasted some la minita.
Mixed em together this morning, about 60% harar/sumatra, and 40% la minita.
It's the first time I didn't add milk to brown coffee. Man, it was nice to
actually taste the sweetness and complexity in a coffee!  It wasn't the
best, tasted flawed a bit, b/c I think I overroasted a touch, but still.. So
much better than what one would expect from a brewed cup..
And so, it begins...  Its going to be a long road. :)

2) From: Dave Ehrenkranz
Leo (and others),
I get the impression many folks on this list are roasting much more 
coffee in a week than I roast. Since I only want to roast enough to 
last 5 - 7 days I am curious if you are actually drinking that much 
coffee or roasting for others. Are you storing the roasted beans for 
longer periods (which I thought was not adviseable)?
dave
On Oct 7, 2006, at 6:56 AM, Leo Zick wrote:
<Snip>

3) From: Leo Zick
I don't roast much at all. I roast 1, maybe 2 times a week, and in a popper,
so small quantities. Typically 2 1/4 lb bags at a time. For the brown coffee
described, it was a lot of work, like 4 sessions in a now, so about 1.5
hours of total roasting. Its much easier roasting espresso blends, but I
want to bring brown coffee beans to work, so am making an effort to branch
out to them. Personally, its harder, b/c the proper roast levels seem to be
in a smaller range for brewed than espresso..
This batch was actually the first time I increased the size of the popper by
adding a can on top. It was really hard to control the roast with double the
amount of beans.. :/


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