HomeRoast Digest


Topic: Continuing Roast a Few Weeks Later (12 msgs / 260 lines)
1) From: Jhava
Here's one for you.....a guy at work brought me some roasted beans and said
they were too light and asked me if I would roast them some more. These
beans were roasted at least a few weeks ago...what do I tell him? What will
happen if I subject them to a re-roasting? Doesn't sound like something I
want to do.
Thanks,
Jhava

2) From: Rich M
There have been others on this list who said they stopped a roast too  
soon and then re-roasted. Most people said it was an improvement over  
the under-roasted batch, but nothing to write home about. I think,  
however, that most of them re-roasted within a short time and not a  
couple of weeks. That said, if your friend doesn't like the beans the  
way they are and will either toss them or just not enjoy them, what's  
the harm in giving it a shot?
Rich M
On Mar 18, 2007, at 8:55 AM, Jhava wrote:
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3) From:
Jhava:
re roast for the fellow. did you originally roast them?
toss um in for a few minutes!
ginny
---- Jhava  wrote: 
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4) From: Brett Mason
Roast them and return them, best you can.
Then roast another 1/2 cup of beans and give them as well.  Explain that you
did what you could, but the couple weeks delay probably soured the beans.
Ask him to compare those with the new ones, and describe back to you the
difference in Fresh Home Roast vs. the other...
What a kind teacher you are!
Brett
  RWA
On 3/18/07, Jhava  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Leo Zick
They will get darker

6) From: Floyd Lozano
I agree with Leo.  It's not like painting a house.  If you stop and don't
cover the back wall, you can just start and then cover the back wall.  Had I
to guess, the 'profile' at which you start to apply heat to the bean starts
a number of chemical processes rolling which continue and or complete until
you remove heat and flash cool.  These chemical processes do not
necessesarily stand and wait for someone to come along and then start
applying the right level of heat any more, any more than the beans sit at
410 degrees waiting for someone to decide if they are roasted enough.   Your
beans will get darker, and they will roast some more, but you're not going
to get the same result you'd get if you'd done it all in one shot.  Maybe if
it was a steak and didn't have like 600 different components contributing to
the flavor.  But hey, maybe he can't taste the difference between chuck and
filet anyway, give it a whirl!
-F
On 3/18/07, Leo Zick  wrote:
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7) From: Leo Zick
This is a multipart message in MIME format.
Re roasting also makes the beans more mellow/less bright from what I
remember
From: Floyd Lozano [mailto:fplozano] 
Sent: Sunday, March 18, 2007 10:29 AM
To: homeroast
Subject: Re: +Continuing Roast a Few Weeks Later
I agree with Leo.  It's not like painting a house.  If you stop and don't
cover the back wall, you can just start and then cover the back wall.  Had I
to guess, the 'profile' at which you start to apply heat to the bean starts
a number of chemical processes rolling which continue and or complete until
you remove heat and flash cool.  These chemical processes do not
necessesarily stand and wait for someone to come along and then start
applying the right level of heat any more, any more than the beans sit at
410 degrees waiting for someone to decide if they are roasted enough.   Your
beans will get darker, and they will roast some more, but you're not going
to get the same result you'd get if you'd done it all in one shot.  Maybe if
it was a steak and didn't have like 600 different components contributing to
the flavor.  But hey, maybe he can't taste the difference between chuck and
filet anyway, give it a whirl! 
-F
On 3/18/07, Leo Zick  wrote: 
They will get darker

8) From: Kit Anderson
Roastus interruptus. Only one thing to so. Start over.
Kit
Jhava wrote:
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9) From: stereoplegic
actually, while shopping for an ibrik at local middle eastern grocers 
about two months ago, i found green coffee at a few of them. both places 
said they were colombian (why?). when i asked about yemeni coffee, one 
didn't have any. but the other said they had some half-roasted (pre-1st 
crack, i guess?), and that i had to finish the roast myself. they were 
at least $10/lb, so i didn't waste my time or money(@ least i got the 
ibrik). so i really can't tell you what to do in this case, but 
apparently it does happen.
jhava wrote:
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10) From: Ed Needham
One Arabic coffee custom is drinking coffee that is almost still green.  It 
is pale and very bitter, but I guess you acquire a taste for it.  My guess 
is that the coffee you saw that was 'half roasted' was to accommodate those 
that like the barely roasted taste.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

11) From: Angelo
It probably has quite a kick...
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 taste.
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12) From: Eddie Dove
In a performance worthy of an Oscar, march in with all the righteous
indignation you can muster, throw those beans in his/her own trash can,
uttering "How dare you request the I sully ..."  ... "Here are a list of
quality coffees worthy a being of being afforded temporary residence in my
roaster and I can cause the descension of Hades on any bean you choose.  How
many pounds of which coffee would you like or would you like to purchase my
sampler package?"
Eddie
-- 
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/18/07, Jhava  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/18/07, Jhava  wrote:
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