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Topic: Roast Level (3 msgs / 89 lines)
1) From: Gerald and Beth Newsom
This is a multi-part message in MIME format.
Les, you wrote something that startled me the other day.  You said that =
you had roasted a batch of coffee to Full City which you described as a =
few snaps into second crack.  I think you went on to say that Full City =
+ for you was something like 20 seconds into second crack?  (Correct me, =
if I'm off here. )  I had thought that a Vienna roast was the equivalent =
of your Full City + roast.  I know that everyone has different standards =
for roast levels, but I wondered how many on this list had similar =
definitions to Full City and Full City +, as you?
The reason I ask is that I suspect I may be under-roasting my coffee.  =
It tastes great, but perhaps it could be tasting even better if I took =
the roasts a little further?
Gerald  

2) From: Ken Mary
Personal preference is important to how you roast. But it is also important
to do something different for a change. My latest roast is a case in point.
I prefer city roasts of any coffee, but as part of a new study on the drying
phase, I slowed the initial heatup, but accelerated the remainder of the
profile. The ramp going into first was 11C (20F) per minute, double my
normal rate. To make up for the very fast ramp, I ignored the target finish
temperature of 215C (419F). I decided about mid-roast that city level may be
underdeveloped, so I aimed for a near full city level. The same heat input
was maintained and the finish ramp was about 9C (16F) per minute and stopped
at 230C (446F) slightly higher than the normal start of second. There were a
few faint snaps of second as the drum was dumped.
I was surprised at the bright spicy flavors of this slightly darker but
faster profile. The added brightness was a very pleasant change of pace and
no overroast flavors were evident.
If increasing the roast level does not give you the desired flavors, then
experiment with the profile.
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City and Full City +, as you?
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a little further?
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3) From: Gerald and Beth Newsom
I did do an experiment yesterday with the Kenya Hiriga, Ken.  It is a coffee
that I haven't found a way to like yet.  Using a heat gun, I did a very slow
ramp to first crack, then continued the roast until a few snaps into second.
This morning's cup of that coffee has more roast taste than varietal taste,
but it is far better than the winey, sourish coffee I had been getting from
this particular Kenya.   I intend to continue playing around with slightly
darker roast levels just to compare to my former roast levels.  I haven't
done temperature profiles while using the heat gun.  I wonder if anyone else
has done that?
Gerald


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