HomeRoast Digest


Topic: Post Roast Munching (16 msgs / 283 lines)
1) From: Tom Maynard
I've begun munching a single, randomly selected bean after the roast and cooling
has completed -- just to see what I've produced.  It's purely unscientific, but
I do enjoy the early "fruit of my labor" to see what I've done.
How many of you chomp a freshly roasted bean to see how closely you've hit your
mark?
And, if so, what do you look for in the taste?
t.

2) From: Eddie Dove
Tom,
Most of us do.  I look for indicators of what is to come when I brew the
coffee.
Eddie
On 11/14/06, Tom Maynard  wrote:
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3) From: Michael Wascher
Always!
I usually check for the texture of the bean, if it is too hard then it is
underdone. I haven't gotten much sense of the origin flavor, but the roast
flavors come through well.
--MikeW
On 11/14/06, Tom Maynard  wrote:
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-- 
"In theory, there is no difference between theory and practice; In practice,
there is."
  - Chuck Reid

4) From: an iconoclast
On 11/14/06, Michael Wascher  wrote:
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That's what I check for, too.  I have reroasted a few times when I
didn't get it right.  Last week it was raining so hard, I couldn't
hear the cracks, so reroasted one batch.
Take care,
Ann

5) From: Larry English
Munch-a-bean?  Sometimes - usually when looking for over- or
under-roasting.  Uneven roasts are different - I'll usually munch a couple
of lighter ones to see whether or not to cull - e.g., Horse Lot 30.
Larry
On 11/14/06, an iconoclast  wrote:
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6) From: Dave Ehrenkranz
The few times (twice at the most) I have reroasted or stopped and  
then quickly restarted roasted beans it has been a disaster. I assume  
it just doesn't work. Have others found re-roasting beans that were  
under-roasted is worth the effort.
dave
On Nov 14, 2006, at 7:29 PM, an iconoclast wrote:
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7) From: Sandy Andina
--Apple-Mail-170-576325564
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I will sometimes munch a few on the road if I really need the  
caffeine and there is nowhere available that serves a palatable  
delivery system.
On Nov 14, 2006, at 9:45 PM, Larry English wrote:
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Sandy
www.sandyandina.com
www.sass-music.com
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I will sometimes munch a few on =
the road if I really need the caffeine and there is nowhere available =
that serves a palatable delivery system.
On Nov 14, 2006, =
at 9:45 PM, Larry English wrote:
Munch-a-bean?  Sometimes - usually when looking for = over- or under-roasting.  Uneven roasts are different - I'll usually = munch a couple of lighter ones to see whether or not to cull - e.g., = Horse Lot 30. Larry On = 11/14/06, an iconoclast <an.iconoclast> = wrote: On 11/14/06, Michael Wascher <wascher> = wrote: > Always! > > I usually check for the texture = of the bean, if it is too hard then it is > underdone. = That's what I check for, too.  I have reroasted a few times = when I didn't get it right.  Last week it was raining so hard, I = couldn't hear the cracks, so reroasted one batch. Take = care, Ann = homeroast mailing list http://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to = http://=sweetmarias.com/maillistinfo.html#personalsettings Sandywww.sass-music.com
= = --Apple-Mail-170-576325564--

8) From: miKe mcKoffee
I almost always munch a couple beans after they're cooled just before mason
jar vac sealing 'em. Been doing it for years. I find it to be a rather good
indicator of what's to come in the cup. 
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>

9) From: Sheila Quinn
I never used to, but now I always munch on a bean or two. It's usually 
pleasant, but I couldn't handle any more than that because I'm not a 
huge fan of eating whole beans - for instance, I can't stand chocolate 
covered coffee beans. I think they're nasty.
Sheila

10) From: Larry English
Yes, I've completed roasts that were heavily under-roasted, twice, both
times because of roaster failure prior to 1st crack.  Both turned out really
well, roasted to Full City level.  But I don't do it as a matter of course -
my tendency is to roast a little past the target point rather than to stop
short.
Larry
On 11/14/06, Dave Ehrenkranz  wrote:
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11) From: Jon Rosen
Like a number of other people here, I do it to test the roast. A  
"flavorful" bean indicates a good roast, or at least, a pretty good  
roast.
Jon
On Nov 14, 2006, at 9:50 PM, Tom Maynard wrote:
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12) From: Dave Ehrenkranz
I simply like the taste of a freshly roasted bean.
dave
On Nov 15, 2006, at 4:51 PM, Jon Rosen wrote:
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13) From: Ed Needham
I chomp beans.
Taste would differ for each bean type and roast level, but my favorite beans 
give me the same flavors as a good stout beer...chocolate, caramel, coffee, 
roastiness, a long lingering mellow finish, and some dried fruity 
liveliness.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

14) From: Ed Needham
True cold brewing...at 98.6F.

15) From: Barry Luterman
No cold cupping

16) From: scott miller
Or dry cupping ...
On 11/16/06, Barry Luterman  wrote:
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