HomeRoast Digest


Topic: Making Sense of Scents (2 msgs / 44 lines)
1) From: Al Williams
I'm curious!
I just roasted some Costa RIca La Minita in my iRoast2, and I just 
love the aromas.  There are two in particular that I like: the warm 
bread-like smell and then the chocolaty (or is it nutty?) scent. 
Part of me wants to stop the roast right there, hoping that it will 
taste as good as it smells.  But, the color is still very light!  (I 
know I should just stop a batch here and try it.  But...)
I am unable to hear cracking and so have to use sight and aroma to 
determine when to end the roast.  I never stop here and the aromas 
that some later are never as pleasant smelling.
What is the relationship between this smell and the first crack?  Is 
it reasonable to stop the roast at this point even though the bean is 
still so light?
Thanks!
Al

2) From: Eddie Dove
Al,
In my experience, the baked bread smell, which I too find pleasing, is prior
to 1st crack and too soon to stop the roast.  When you get to the chocolatey
and nutty smells, I would stop it and see how you like it in the cup over
the next few days.  You may find a new favorite.
Hope this helps!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/1/07, Al Williams  wrote:
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