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.
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: <Snip>
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: <Snip> -- "In theory, there is no difference between theory and practice; In practice, there is." - Chuck Reid
On 11/14/06, Michael Wascher wrote: <Snip> 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
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: <Snip>
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: <Snip>
--Apple-Mail-170-576325564 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed 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: <Snip> Sandy www.sandyandina.com www.sass-music.com --Apple-Mail-170-576325564 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 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:
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>
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
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: <Snip>
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: <Snip>
I simply like the taste of a freshly roasted bean. dave On Nov 15, 2006, at 4:51 PM, Jon Rosen wrote: <Snip>
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) *********************
True cold brewing...at 98.6F.
No cold cupping
Or dry cupping ... On 11/16/06, Barry Luterman wrote: <Snip>