Anyone having trouble roasting the Brazil YB? I don't seem to be able to rely on cracks, but have to go mostly on color or I end up too ashy. It just doesn't seem to have a really good first crack and then all of a sudden it sounds and looks like 2nd crack. I tried slowing down the roast, coasting, but most of the time I don't know where I am in the roast except by color. I have to stop before too many beans get really dark. Any hints? Thanks, Ann
Ann, I've only wok roasted this one for this very reason. If you can watch the color of the chaff caught in the beans' seams. When that chaff starts to darken in more than half your beans, you are where I like to stop this one. It is actually where first crack is about to end and second has started. It has been my experience that this one does not give a pause. Pecan Jim On Dec 10, 2006, at 4:16 PM, an iconoclast wrote: <Snip>
On 12/10/06, jim gundlach wrote: <Snip> Thanks, Jim. I don't feel so bad if Pecan Jim is having the same problem! I thought I was losing my touch. I keep thinking, OK, next time I'll figure it out. Every variety of bean is certainly has it's own characteristics. Makes it interesting. Take care, Ann
On Dec 10, 2006, at 6:02 pm, jim gundlach wrote: <Snip> I've only roasted one batch so far (to FC+), in a Hottop, and don't recall this [the issue of cracks and pauses, or ashiness] being a problem. On the other hand, I've found that, for me at least, most Brazils (and I haven't tried a large number of them) do best with a lot of rest, as much as 5 days before even starting to consume them, and not just for espresso use. There was a thread on this back on November 13, where MM advocated 4+ days (96 hours) rest for this coffee, so maybe I'm not completely out in left field. John Blumel
I was having the problem but it's all gone (the yellow bourbon) now. You'll find it a lot easier to control if you slow the ramp to first and target a lower temperature than normal. Still tough to keep it from rolling right into second unless you drop the temperature a small bit. I know that sounds a bit contrary to traditional wisdom but it works and the flavor is still outstanding.
On 12/10/06, Tom Ulmer wrote: <Snip> I did two 2 lb batches today. The first one got a little darker than I like, so I did slow down the ramp on the next, but then had a hard time keeping it at least cracking a bit. I tasted a couple of beans afterwards and it was still right without being over roasted. I used the lighter one in the Zigzag Blend I'm sending to Brett and then did a melange with the rest of the YB. I agree with John this bean deserves a nice long rest. I've still got 65 lbs left and I just can't ration it. I like it too much. I roasted the new Guatemala FTO Quiche-Maya Ixil today as the Central in my Zigzag blend and I think I'm going to like it. I actually brewed a pot of this blend directly after roasting and it was quite good without a rest. I didn't want to send crap to Brett. I remember something about him liking lighter roasts...I hope. Thanks for the reassurance. Ann
This is a multi-part message in MIME format. Roasting in Hottop the cracks were clear. Although I thought it took = little longer for first crack to get going (from first sound to active = cracking). Normally use a variance to slow down roast near end of first = crack which I did with this bean too. Found that more days rest was = needed like others have mentioned. The only other difference noticed was the skins when they came off while roasting. There has been = a lot of skins fall off right after dumping beans in roaster. Plus, = bunch of skins falling off long before first crack. By the time first = crack is under way there hasn't been much falling off. This seems odd = any reason why this occurs with this bean? Mark
<> On 12/11/06, an iconoclast wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com