HomeRoast Digest


Topic: Double roasting > RE: +Post Roast Munching (10 msgs / 442 lines)
1) From: miKe mcKoffee
Double roasting used to be a normal practice in Italy IIRC. I believe
primarily for roasts targeted for espresso brewing. Makes for a smoother
cup. Not done so much anymore do to additonal time/cost though some still
do. 
I've played with double roasting some but don't find it really necessary
with total profile control.
Curious, how were your double roast attempts a disaster?
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>

2) From: Dave Ehrenkranz
It has been quite awhile but as I remember I was roasting some Kenya  
AA (my favorite bean at the time) and for some reason my Zach and  
Dani (I now have an iRoast2) stopped. After awhile I started it back  
up. I can't remember the details of what was wrong with the beans  
other than I didn't like the result. The double roast was not planned  
and was an accident the resulting bean I think had a bitter taste but  
it was probably about 2 years ago.
dave
On Nov 14, 2006, at 9:22 PM, miKe mcKoffee wrote:
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3) From: george
On 14 Nov 2006 at 21:22, miKe mcKoffee wrote:
<Snip>
I have done a few double roasts when the first roast was 
way too light for what I wanted.  When I was getting used 
to my Bravi, a few times I went to about city+ to Full 
City when I wanted FC+ or a tad more.  A couple of times 
I reroasted immediately in the Bravi, a couple of times I 
used my Z&D to finish all or part of the larger batch.  I 
havent had that problem with my GeneCafe as of yet.
Over all, I did notice a bit smoother and less bright 
roast.  A friend of mine that buys coffee from me also 
noticed that and loved it.  For a while I was afraid he 
would insist on double roasts.
George the MadHemi roaster from CNY

4) From: Tom & Maria - Sweet Maria's Coffee
You can use it to "flatten out" the cup profile of a really acidic 
coffee, perhaps if you want to use it in espresso. In terms of the 
chemistry of roasting, it makes little sense because you are going to 
create volatile oils, aromatic oils, in the first roast, they will 
migrate from their little cell pockets in the bean to the surface, or 
within the "cracked" bean structure, and then in the second roast you 
will likely destroy them. (That's just my theory here, no proof). But 
of course, to "save" a ridiculously light roast from becoming part of 
the compost pile, and just out of curiousity, it is always 
interesting to try re-roasting.
Any of you remember the "coffee re-roaster" from a few years ago? An 
attempt at a home machine to "freshen" roasted coffee.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

5) From: Alchemist John
I recall that.
flashback
shudder
'nuff said
At 09:26 11/15/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Les
Yes I remember!  Yuk!  I even knew someone that tried it. (Not me or anyone
on this list.)
Les
On 11/15/06, Alchemist John  wrote:
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7) From: Sandy Andina
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I will re-roast the "quakers" (aka pale stragglers) in a batch that  
has stopped the i-Roast midstream. I usually re-roast in a wok with a  =
whisk--works nicely. Any beans that have made it all the way to  
French normally go into the "sink shots" jar (for the first couple of  =
cleansing shots after a backflush), but just for spits and giggles I  
bought some roasted chicory from Tom & Maria to do New Orleans-style  
cafés au lait with French roast. A few times I've let any beans short  =
of pure carbon stay in the colander--and the result was a complex  
mélange roast.
On Nov 15, 2006, at 11:26 AM, Tom & Maria - Sweet Maria's Coffee wrote:
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Sandy
www.sandyandina.com
www.sass-music.com
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I will re-roast the "quakers" =
(aka pale stragglers) in a batch that has stopped the i-Roast midstream. =
I usually re-roast in a wok with a whisk--works nicely. Any beans that =
have made it all the way to French normally go into the "sink shots" jar =
(for the first couple of cleansing shots after a backflush), but just =
for spits and giggles I bought some roasted chicory from Tom & Maria =
to do New Orleans-style cafés au lait with French roast. A few times =
I've let any beans short of pure carbon stay in the colander--and the =
result was a complex mélange roast.
On Nov 15, 2006, at =
11:26 AM, Tom & Maria - Sweet Maria's Coffee wrote:
You can use it to "flatten out" the cup profile of a = really acidic coffee, perhaps if you want to use it in espresso. In = terms of the chemistry of roasting, it makes little sense because you = are going to create volatile oils, aromatic oils, in the first roast, = they will migrate from their little cell pockets in the bean to the = surface, or within the "cracked" bean structure, and then in the second = roast you will likely destroy them. (That's just my theory here, no = proof). But of course, to "save" a ridiculously light roast from = becoming part of the compost pile, and just out of curiousity, it is = always interesting to try re-roasting. Any of you = remember the "coffee re-roaster" from a few years ago? An attempt at a = home machine to "freshen" roasted coffee. Tom On 14 Nov 2006 at 21:22, miKe = mcKoffee wrote: =  Double roasting used to be a = normal practice in Italy IIRC. I believe primarily for roasts targeted = for espresso brewing. Makes for a smoother cup. Not done so much anymore = do to additonal time/cost though some still do.  I've played with double = roasting some but don't find it really necessary with = total profile control. Curious, how were your double = roast attempts a disaster?  Kona Konnaisseur miKe = mcKoffee URL to Rosto mods, = FrankenFormer, some recipes etc: http://mdmint=.home.comcast.net/coffee/Rosto_mod.htm Ultimately 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. = I have = done a few double roasts when the first roast wasway too light for what I wanted.  When I was getting = usedto my Bravi, a few times I went = to about city+ to FullCity when I wanted FC+ or a = tad more.  A couple of = timesI reroasted immediately in the = Bravi, a couple of times Iused my = Z&D to finish all or part of the larger batch.  Ihavent had that problem with my GeneCafe as of = yet. Over all, I did notice a bit smoother and less = brightroast.  A friend of mine that buys = coffee from me alsonoticed that and loved = it.  For a while I was = afraid hewould insist on double = roasts. George the MadHemi roaster from CNYhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = --                   = "Great coffee comes from tiny roasters"       =     Sweet Maria's Home Coffee Roasting  -  Tom & Maria        =               http://www.sweetmarias.com      =         Thompson Owen george_at_sweetmarias.com    Sweet Maria's Coffee - = 1115 21st Street, Oakland, CA 94607 - USA            = phone/fax: 888 876 5917 - tom_at_sweetmarias.comhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-175-629169047--

8) From: miKe mcKoffee
Yeah, and it was called "Smiles" Coffee at that, but sure made me frown:-)
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: miKe mcKoffee
This is a multi-part message in MIME format.
Oh yes, a couple of us on the List did try their free sign-up in the name of
science, me included. Turned out to be very BAD science!
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
Sent: Wednesday, November 15, 2006 11:28 AM
Yes I remember!  Yuk!  I even knew someone that tried it. (Not me or anyone
on this list.)
 
Les
On 11/15/06, Alchemist John  wrote: 
I recall that.
flashback
shudder
'nuff said
At 09:26 11/15/2006, you wrote: 
<Snip>
_ 
<Snip>
 
<Snip>
_
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

10) From: Zara Haimo
Jeffrey Pawlan demonstrated a precisely controlled double roast on his
computer controlled HotTop a year+ ago at one of the SF Bay area gatherings.
He says he does this for many/most of his roasts.
I've only done it for roasts that came out way too light.  The results are
good, but flatter than the beans would have come out in a single roast.


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