HomeRoast Digest

Topic: why are the beans we get from you always dry & the ones we get from the local roaster have a oily sheen? (6 msgs / 106 lines)
1) From: Laura Micucci
This is the question my neighbor asked me the other day.  Just wondering how
y'all would answer this question.  I use a popper or a drum on my gas
grill.  She (the local roaster) uses this big thing that looks a lot like
the one that Tom shows on his website.  The one he shows on his "roasted
coffee of the week" page.
Laura Micucci

2) From: Kevin
With out seeing the beans in question, I'd put my money on roast level. Oily
sheen sounds like Vienna, French or even a darker roast to me.  Whereas dry
could be anything from Cinnamon to Full City.
On 3/20/07, Laura Micucci  wrote:
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

3) From: raymanowen
First, Laura, you have made a certain basic erroneous assumption. You imply
that the local roaster knows his ",,,big thing that looks a lot like the one
that Tom shows on his website."
Maybe not- The Marque we favor in describing coffee roasting errors has
earned the monicker "Charbucks" for that very reason.
Cheers -RayO, aka Opa!
Just because a thing is heavily marketed and popular with a certain class of
people doesn't necessarily  justify it-

4) From: Laura Micucci
I usually target my roasts from C+ to FC+.  I know my neighbor likes dark
roasts so I will sometimes take it as far as 10 or 20 seconds into second
crack for him but I still don't get an oily sheen.  The local roaster is
competing against the Star Bucks that opened across the street from her so I
am guessing she is roasting dark to please the Charbucks community?
On 3/20/07, Kevin  wrote:
Laura Micucci

5) From: MichaelB
Point one. You are roasting the beans lighter so that the oil stays inside
where it can remain fresh until you grind the coffee. The local roaster is
choosing a darker roast, the oil is driven outside, getting rancid and stale
a lot faster than yours.
Point two. All the darker roasts from the local roaster will taste the same,
primarily the dark roast taste. Whereas what you roast will have more of the
taste of the bean origin than the roast. Each variety will have its own
unique taste.
Point three. Many of us started out thinking dark roast was the way coffee
should be consumed. All coffee. The more we learned the more we understood
that each coffee has its ideal sweet spot. Some of them may be best as
darker oilier roasts, but many of them are definitely more flavorful at the
lighter roast levels.
If your neighbor is willing, (and if you're willing), make her a few
bracketed roasts of the same coffee to try. One just right based on Tom's
recommendations, one a few degrees darker, one a few degrees lighter. Have
her try them and tell you what she thinks...
On 3/20/07, Laura Micucci  wrote:

6) From: Eddie Dove
This is how I would answer this question ...
Once migrated to the exterior of the bean, oxygen works quickly to turn that
flavorful oil rancid, thereby compromising the freshness of the coffee.  I
take great care when roasting coffee to achieve the perfect roast in order
to develop the maximum flavor of the bean while hopefully keeping as much
oil inside the bean as possible.  Given the enormous variety of beans, some
show oil more quickly than others.  Also, given enough time, most beans will
end up showing surface oil and decaf coffees will do so more quickly.  After
the period during the development of the flavors, time begins to work
against the freshness as well.
Hope this helps ...
Docendo Discimus
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/20/07, Laura Micucci  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/20/07, Laura Micucci  wrote:

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