HomeRoast Digest


Topic: skunky roast (19 msgs / 488 lines)
1) From: john nanavati
Why is it that some of my roasts come out skunky?
I use SM's de-gassing bags after my roast. I push out the gas from the bag
to enjoy the sweet smells, but some roasts smell skunky. I also find this t=
o
be true for brewing – the skunky gas makes a skunky smelling brew.
For example,
Ethiopia Organic Dry-Processed Sidamo – City to Full City – sweet and
pleasant
Java Government Estate Djampit – roasted to Full City to Full City+ – s=
kunky
for two different roasts
I'd be happy to blame the bean but I'm wondering if it means that I'm doing
something wrong with the roast.
If it's the technique: I'm roasting with a HG. I typically warm up the bean=
s
on 550 for 5 minutes and then 1000 for the remainder of the roast. I averag=
e
FC around 12 min and complete the roast around 15ish minutes. I cool the
beans quickly in a downdraft pizza pan for 1-2 min.
Any thoughts are appreciated.
Happy New Year!! (Tomorrow)
I hope that the New Year finds your family and loved ones well.
John.
John Nanavati
Plainfield, New Jersey

2) From: Ed Needham
Hi John,
Just curious as to the type of roaster you're using.  How long does the 
roast take to get to second crack?  If it's a drum roaster, then the super 
high temperatures you are reporting could be the culprit.  1000F for most of 
the roast?  Either the thermometer is giving a false reading and your roast 
is finishing in the normal range of time between 15 and 20 minutes or the 
thermometer is right and the roast finishes in about 3-5 minutes to second 
crack.
If the roast is finishing fast, then lower the heat.  If it's 20 minutes or 
more for a large batch (3+ pounds) then increase the heat and shield the 
thermometer from direct heat so it gives a reading in the 470F range.
Some coffee is processed or shipped improperly and gives a skunky taste and 
smell.  I've never encountered this from Sweetmarias, but with other beans. 
Dirty wash water, poor drying, improper storage can all spoil the beans.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

3) From: Eddie Dove
Doing a search on the SM website for "skunky" may be helpful.  Tom has
written about that term relative to roasting and other things.
Eddie
On 12/31/06, john nanavati  wrote:
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-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

4) From: john nanavati
Thanks. I meant to do that and forgot.
On 12/31/06, Eddie Dove  wrote:
<Snip>
John Nanavati
Plainfield, New Jersey

5) From: Laura Micucci
I did and only got 4 hits.  All of them in cupping reviews or merchandise sales.  Nothing too definitive except to say that it happens when you "burn" a roast.  i'm wondering what "skunky" tastes like.  I've had sinus trouble since the beginning of November and when it's really bad I think the coffee tastes what I percieve as "skunky" but as my sinuses clears up the coffee tastes fine again.  
john nanavati  wrote:   Thanks. I meant to do that and forgot.
  On 12/31/06, Eddie Dove  wrote:   Doing a search on the SM website for "skunky" may be helpful.  Tom has written about that term relative to roasting and other things. 
Eddie
John Nanavati
Plainfield, New Jersey 
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

6) From: Eddie Dove
Go here and search for skunky: http://themeyers.org/HomeRoast/index.htmThis was conversed about not too long ago.  The first topic to come up
should be "skunky monkey" that might be what I remember.
Happy New Year!
Eddie
On 12/31/06, Laura Micucci  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

7) From: Laura Micucci
Thanks Eddie, that worked.  Happy New Year to you and everyone also!
Eddie Dove  wrote:  Go here and search for skunky: http://themeyers.org/HomeRoast/index.htmThis was conversed about not too long ago.  The first topic to come up should be "skunky monkey" that might be what I remember. 
Happy New Year!
Eddie
  On 12/31/06, Laura Micucci  wrote:   I did and only got 4 hits.  All of them in cupping reviews or merchandise sales.  Nothing too definitive except to say that it happens when you "burn" a roast.  i'm wondering what "skunky" tastes like.  I've had sinus trouble since the beginning of November and when it's really bad I think the coffee tastes what I percieve as "skunky" but as my sinuses clears up the coffee tastes fine again.  
john nanavati  wrote:     Thanks. I meant to do that and forgot.
  On 12/31/06, Eddie Dove  wrote:   Doing a search on the SM website for "skunky" may be helpful.  Tom has written about that term relative to roasting and other things. 
Eddie
John Nanavati 
Plainfield, New Jersey 
  Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

8) From: john nanavati
On 12/31/06, Eddie Dove  wrote:
<Snip>
I was able to find a listing by searching under "skunky" on SM for Nicaragua
Matagalpa Maragogype
*,,, Be warned; the Maragogype is a bit different in the roaster. In most
air roasters you need to cut back on the batch size by about 1/3 so the
coffee agitates properly. It's better to underload the roaster than overload
it, or the coffee will scorch or tip (burn in spots) during the roast, and
the cup will taste skunky! With a smaller batch size you will have different
roast times. I would set the roaster to a long roast setting, then stop it
manually. ...*
On 12/31/06, Eddie Dove  wrote:
<Snip>
this was also discussed at your link above.
anyhoo, this suggests that i may have scorched the roast. i checked the
smell and maybe it smells a little more ashy than skunky ... towards a
cigarette smell on someone's clothes.
it came out like what i understand to be a nice full city to full city +.
there is no oil on the beans and i stopped at the first sign of second
crack. the beans tastes nice (i'm one of those bean crunchers after
the roast) ... all told about 15-17 min.
using the heat gun, maybe the gun was too close?
i roasted on friday and am planning to let them rest until tomorrow or
tuesday. maybe i'll know more when i taste the results.
anyone else have this experience with the Java Government Estate Djampit?

9) From: Ron Wood
This is a multi-part message in MIME format.
Funny you mention the Ethiopia roast.  I roasted  my first Ethiopia DP =
Sidamo Decaf and it was the same thing.  I have never roasted a decaf, =
so I thought  maybe that was it's natural "aroma".  I was just going to =
stick with high-test in the future and leave the decaf alone, but maybe =
it's the coffee.
Ron

10) From: george
I did a search on the HomeRoast digest and found this entry:
Topic: "Cupping" terms (3 msgs / 113 lines)
1) From: miKe mcKoffee
Jim Schulman sent me this back in '03 following one of our roast comparison swaps... Text 
from taste wheel: AROMAS -ORIGIN FLORAL: jasmine, wintergreen, FRAGRANT: cardamum, 
caraway, basil, anise CITRUS: lemon, tangerine, apricot, melon BERRY: blueberry, raspberry, 
blackberry VEGETAL: onion, garlic, cabbage, alfalfa -SUGAR BROWNING NUT: peanut, 
almond MALT: corn, barley CANDY: toffee, praline SYRUP: honey, mollasses CHOCOLATE: 
dark, milk VANILLA: custard, white chocolate -DISTILLATES RESINOUS: pine, balsam, 
camphor SPICY: nutmeg, pepper, clove, thyme SMOKEY: tarry, tobacco, burnt, charred, ash 
TASTES -SWEET: MELLOW: delicate, mild, ACIDIC: nippy, piquant SOURNESS/ACIDITY: 
WINE: tangy, tart SOUR: hard, acrid -BITTER: MILD: warm, tannic, bitter-sweet PUNGENT: 
roasty, smokey, spicey HARSH: alkaline, caustic -SALT: BLAND: soft, neutral SHARP: rough, 
astringent DEFECTS (* desirable in small quantities from some origins) -ABSORBED TASTES 
BAGGY: mineral oil, fatty, MOLDY: cappy, starchy, yeasty MUSTY: *mulch, mildew, concrete 
-ABSORBED ODORS DIRTY: barny, grady, dusty GROUNDY: erpsig, raw potato, *mushroom 
EARTHY: humus, *wet soil, fresh earth -DEGRADED FATS SWEATY: soapy, lactic HIDEY: 
tallowey, *leathery, wet wool HORSEY: animal-like, *gamey -DEGRADED ACIDS 
FERMENTED: sauerkraut, acerbic, leesy RIOY: iodine, carbolic, acrid RUBBERY: rubber-glue, 
*kerosene, *alcohol -LOSS OF AROMATICS GRASSY: green, hay, strawy *AGED: full, round, 
smooth WOODY: wet paper, wet cardboard -IMPROPER ROASTING TIPPED: 
cereal, biscuity, skunky SCORCHED: cooked, charred, burnt BAKED: bakey, flat, dull 
Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer etc.
--------------------------------------------------
On 31 Dec 2006 at 19:37, Eddie Dove wrote:
Go here and search for skunky:http://themeyers.org/HomeRoast/index.htmThis was conversed about not too long ago. The first topic to come up should be "skunky 
monkey" that might be what I remember.
Happy New Year!
Eddie
On 12/31/06, Laura Micucci  wrote: 
    I did and only got 4 hits. All of them in cupping reviews or merchandise sales. Nothing too definitive 
    except to say that it happens when you "burn" a roast. i'm wondering what "skunky" tastes like. I've had 
    sinus trouble since the beginning of November and when it's really badI think the coffee tastes what I 
    percieve as "skunky" but as my sinuses clears up the coffee tastes fine again. 
    
    john nanavati  wrote: 
    Thanks. I meant to do that and forgot.
    
    On 12/31/06, Eddie Dove  wrote: 
    Doing a search on the SM website for "skunky" may be helpful.Tom has written about that 
    term relative to roasting and other things.
    
    Eddie
John Nanavati
Plainfield, New Jersey 
Laura 
Making the world a better place one bean at a time. 
www.freshroastedforyou.com 
--
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

11) From: Laura Micucci
my experience was with the African Highlands decaf.  I wonder if it's something to do with the way you roast decaf?  Anyone?
Ron Wood  wrote:          Funny you mention the Ethiopia roast.  I roasted  my first Ethiopia DP Sidamo Decaf and it was the same thing.  I have never roasted a decaf, so I thought  maybe that was it's natural "aroma".  I was just going to stick with high-test in the future and leave the decaf alone, but maybe it's the coffee.
   
  Ron
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

12) From: Eddie Dove
Laura,
During roasting, everything happens more quickly with the decafs.  Just need
to be very attentive and and know that times, etc are going to be less than
the regular.
Eddie
On 1/1/07, Laura Micucci  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

13) From: Laura Micucci
Thanks Eddie, I will keep that in mind the next time I roast decaf!
Eddie Dove  wrote:  Laura,
During roasting, everything happens more quickly with the decafs.  Just need to be very attentive and and know that times, etc are going to be less than the regular.  
Eddie
  On 1/1/07, Laura Micucci  wrote:  my experience was with the African Highlands decaf.  I wonder if it's something to do with the way you roast decaf?  Anyone?
Ron Wood < rmwood1> wrote:     Funny you mention the Ethiopia roast.  I roasted  my first Ethiopia DP Sidamo Decaf and it was the same thing.  I have never roasted a decaf, so I thought  maybe that was it's natural "aroma".  I was just going to stick with high-test in the future and leave the decaf alone, but maybe it's the coffee. 
   
  Ron
  Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

14) From: Eddie Dove
Laura,
I promise you the decafs are awesome!  I keep several on hand and fool
people with them all the time.  My wife's long-time, best friend has rosacea
(sp?), cannot drink regular coffee and pretty much gave up on coffee.  Now
she is thrilled when my wife brings her some of our home-roasted Sweet
Maria's Decaf.
Let us know how it goes ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/1/07, Laura Micucci  wrote:
<Snip>

15) From: George Birchard
The Java has a sweet vanilla note when properly roasted to about C+ to 
FC. It gets ruined by overroasting. It sounds like you burned it.
Ed Needham wrote:
<Snip>

16) From: john nanavati
humph. i thought the bag suggested a FC+. i have two more pounds on order.
i'll have to try roasting it lighter.
thanks for the information.
On 1/1/07, George Birchard  wrote:
<Snip>

17) From: Eddie Dove
John,
I roasted it to Full City+, and posted the following description ... rested
8 days:
The thick, oily body of this coffee coats and caresses the entire mouth and
throat in warm, soothing bittersweet chocolate ... almost like drinking a
melted chocolate bar with just barely a pinch of spice to make it
appropriate for the holidays.  This is an amazing cup and feels oh so good
on a sore throat.
Disclaimer:  These statements have not been evaluated by the Food and Drug
Administration
Maybe it was just scorched.
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/1/07, john nanavati  wrote:
<Snip>

18) From: Laura Micucci
Thanks Eddie, I will.  I probably will roast more decaf on or before the next weekend.  Thanks for your help!
Eddie Dove  wrote:  Laura,
I promise you the decafs are awesome!  I keep several on hand and fool people with them all the time.  My wife's long-time, best friend has rosacea (sp?), cannot drink regular coffee and pretty much gave up on coffee.  Now she is thrilled when my wife brings her some of our home-roasted Sweet Maria's Decaf. 
Let us know how it goes ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
  On 1/1/07, Laura Micucci  wrote:  Thanks Eddie, I will keep that in mind the next time I roast decaf!  
Eddie Dove < southcoastcoffeeroaster> wrote:   Laura,
During roasting, everything happens more quickly with the decafs.  Just need to be very attentive and and know that times, etc are going to be less than the regular.  
Eddie
  On 1/1/07, Laura Micucci < lauramicucci> wrote:   my experience was with the African Highlands decaf.  I wonder if it's something to do with the way you roast decaf?  Anyone? 
Ron Wood < rmwood1> wrote:     Funny you mention the Ethiopia roast.  I roasted  my first Ethiopia DP Sidamo Decaf and it was the same thing.  I have never roasted a decaf, so I thought  maybe that was it's natural "aroma".  I was just going to stick with high-test in the future and leave the decaf alone, but maybe it's the coffee. 
   
  Ron
  Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
  Laura
  Making the world a better place one bean at a time. 
  www.freshroastedforyou.com
Laura
  Making the world a better place one bean at a time.
  www.freshroastedforyou.com

19) From: john nanavati
actually, your description was the reason that i ordered the beans.
I've let it rest now for 4 days and noticed that the skunky and ashy smells
have diminished. i'm probably going to let it rest another day, because i'm
in a glut of roasted beans that i need to use up ;- ). maybe i'll try a cup
tomorrow or wed just to see how it's doing.
but i'll have to be a little more gentle next time.
happy day,
john.
On 1/1/07, Eddie Dove  wrote:
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