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Topic: Contrary Drum Roasts (5 msgs / 133 lines)
1) From: Jeff Oien
I'm having a cup on Sumatra Lintong from last year.
I do a lot of 1/4 lb roasts for myself in the RK Drum.
Usual time to fist crack is 9:15-9:30, faster than
larger batches.
I did an intentionally slow roast of the Sumatra to
bring out body and earthiness. 1st crack was at 11:15.
(If I go much past 12:00 there won't be enough heat
for much of a first crack for any bean.) It was hard
to tell when first ended with Sumatras not having a
lot of first cracks but I had quite a bit of time
until I went a few snaps of 2nd at about 17:30.
So what did I get? The fruitiest Sumatra I've ever
had. (I haven't had Blue Batak or any of the unusual
ones.) And less earthy than my previous roast. It has
very strong plum flavor. There is a lot of body, probably
the only expected attribute.
I did a faster roast of last year's Brazil DP CoE #2
and it was flat. So maybe I'll try the long roast.
My first 3 lb roast was Mexico Chiapas which didn't get
to first until 18:00 or 19:00 minutes. I took it just
a little into second and it was the fruitiest Chiapas
I ever had.
Then again I've had some perfect City+ roasts of Brazil
YB and Sidamo DP at normal profiles.
I still don't get how this stuff works. All I know is
I like how drum roasts taste and will keep using it
and enjoying the variety.
Any comments welcome.
JeffO

2) From: Coffeenut
Jeff,
You can go years not understanding how it "all" works and declare victory as
long as you like the results.  I think that's one of the beauties of
grill-drum roasting.  It's fairly easy to do, yields large (or small)
quantities and produces very good results.
I have about a pound of the Lintong left and need to give it a farewell
roast.  I looooong for a return of a good "Sulawesi Aged Kalossi" to Tom's
List.  Haven't seen any since 2003, but that coffee was the "secret sauce"
to many wonderful blends in my home-roastery while it lasted.
Rick

3) From: Ken Mary
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In longer profiles, be careful not to bake the beans by spending too much
time in the 250 to 400F range. However, some of my drum roasts were
purposely slowed in this range and still made good coffee.
You can extend small batch profiles by starting with lower preheat or none
at all.
A greatly diminished first crack is a possible sign of baking.
"Normal" profiles for Brazils are unexciting for me. I have 2 "Brazil"
profiles, one is a long drum roast to bring out the chocolate flavors, and a
roast designed for my popper with an extremely fast ramp through the 250 to
400F range that emphasizes the brightness.
Although I do mostly drum roasts, I recently went back to the popper and
found some advantages. So do not abandon the popper. Use it for some beans
that may not do well in the drum. IMO some Kenyas are all brightness and a
popper will be best. While a drum with its inherently slow ramp capability
will reduce brightness and make an uninteresting cup.
--

4) From: Laura Micucci
Speaking of preheating, I was wondering what the advantage/disadvantage of
not preheating the grill but just putting the drum in and starting cold.
On 1/26/07, Ken Mary  wrote:
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-- 
Laura Micucci
www.freshroastedforyou.com

5) From: Ken Mary
Some preheat may be necessary in gas grill roasters due to the mass of 
grill, beans, and drum that has to be heated.
Commercial drum roasters use a preheat to save time in the drum, and very
likely there is a taste advantage. If the preheat ruined the taste of the
coffee, they would not be doing it.
I use an electric toaster oven and small lightweight drum that heats quickly
enough, so that most of my roasts start with everything cold.
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