HomeRoast Digest


Topic: Cold smoked coffee > RE: +PNWG V espresso blending play (6 msgs / 208 lines)
1) From: miKe mcKoffee
Alchemist,
No I haven't been able to tweak the Traeger for true "cold smoking", using
more like luke warm smoking ~100f dome temp for cheese smoking. Relatively
short smoke times 1.5 to 3 hours depending on the cheese. While I'm an avid
fan of all kinds of smoked foods (dang those hickory/maple/apple smoked
babybacks were tasty for dinner last night:-), not so sure about
adulterating coffee with hardwood smoke. That said, IF I were to buy into
your latest insanity, my gut intuition says it would be most effective post
roast smoked. Bring the roasted bean you want to try smoked, and could we
could give it a whirl PNWG V day! OTH if you really really want to compare
smoking greens to smoking the roasted bean, suppose could do that too. Send
me a pound of chosen bean and I'll greens smoke 1/2#, then roast it and the
1/2# unsmoked greens same day the week before PNWG V. Ok, now what smoke
would you want to try: alder, apple, hickory, maple, mesquite or pecan?
(I've simplified a bit and quit stocking oak & cherry pellets;-)
Speaking of smoking coffee comparisons, who's bringing a bong, hookah,
chillum...
(Don't want no paper taints with our smoked coffees;-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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2) From: Patrick S. Harper
Hand over the ribs and no one will get hurt

3) From: jim gundlach
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On Apr 13, 2007, at 9:52 AM, miKe mcKoffee wrote:
<Snip>
I would recommend against the mesquite.  When I tried it I ended up  
with coffee that tasted like it had salt added to it.
    Pecan Jim
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On Apr 13, 2007, =
at 9:52 AM, miKe mcKoffee wrote:

 Ok, now what smoke

=

would you want to try: = alder, apple, hickory, maple, mesquite or pecan?

(I've simplified a bit and = quit stocking oak & cherry pellets;-)

=
I would recommend against = the mesquite.  When I tried it I ended up with coffee that tasted like = it had salt added to it.
   Pecan = Jim= --Apple-Mail-4-613382799--

4) From: Alchemist John
Insanity :O  Me?  I have no clue what you are talking 
about.  Innovative,  yeah yeah, that's the ticket!
That said, my first gut intuition is oak.  Alas, you say you don't 
have oak.  Nix the mesquite via Pecan Jim.  IMO, nix the apple and 
maybe even the maple for too mild.  I think that leads to alder and 
maple, neither of which I know much about.  I think maybe I lean to 
the alder.   I lean toward "in your face, not 'wussy like a central', 
but not thrash you with a 2x4 about the head and shoulders 
(mesquite)" Your opinion?
And IF you buy the bridge I'm selling, I definitely would go for a 
comparison.  Three way even.  Non-smoked, pre-smoked, and 
post-smoked.  I guess I shouldn't bring up the final option of double 
smoked, pre and post, just to complete the matrix? :P
So, now which coffee?  I would NEVER suggest a Kona.  Of course I 
lean toward a nice sweet brazil, although a Panama might be nice 
too.  Then again, I have (had) a 20 of Idido, I know it's profile, 
and it is a good sturdy coffee.  "Smokey Valley"
Thoughts?
At 07:52 4/13/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: miKe mcKoffee
Alchemist,
Ok, if you're willing to sacrifice 2# Idido to the Coffee gods I'm game for
the full 4x1/2# Matrix. Hey, I never claimed to be sane myself! (But what
about the name I coined "Smoke in the Mist" versus "Smoky Valley"!?:-)
If this is something you want availabe for the cups at PNWG V I'd have to do
the roasting since I'd also be doing the smoking. Since I also have Idido in
stash you could just bring "replacement greens". While I've no don't you've
got Idido roast profile dialed in right nicely not sure how we'd swing me
doing the smoking and you the roasting.
Back to the which smoke to use. I fully agree and never thought mesquite
would be a good candidate, way to aggressive and sharp. But not so sure
about Alder, seems to be a rather mild different smoke I seldom use for
other the fish. Agree don't want too mild and sweet a smoke like apple or
maple. Now hickory maybe, but also might be too aggressive. Pecan isn't as
aggressive as hickory or as sweet as the fruit woods so could be a good
option. But then again indeed oak tends to be a smooth rather than mild and
not too aggressive or too sweet smoke. So since I'll highly likely be
needing to re-supply pellets between now and PNWG no biggy bringing Oak back
to the smoke arsenal.
Of course the next pondering is smoke time! Thinking maybe an hour 2 at
most. (Dem beans be rather small, would be spread out in single layer. But
they also be rather hard, hmmm. FWIW Traeger smoking isn't nearly as intense
as a sealed type smoker where it's very easy to over smoke.) Then there's
the question would the double smoke batch be half the smoke time twice or
full time twice...
Hey, wanna smoke some cacao while were at it?! Never mind, for that I might
want to switch try a sweeter smoke fruit or nut wood:-)
miKe
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6) From: Alchemist John
I think we have a go.  I definitely want it available at the PNWG 
V.  I am sure I will need a reminder about replacement greens, but 
that will work fine.  I will bring replacements.  I think the only 
practical way for this is if you do the roasting.  Do you think you 
can bring yourself to roast smoked beans in Frankie?  So far, I have 
made the roasts around 13 minutes at 445-450 F.  1st about 10-11 
minutes.  Initial temperature no greater than 350 F.  That seems to 
bring out the blueberry nicely for me.  Regardless, consistency in 
roasts would be the most important thing IMO, regardless if it 
matches mine or not.
Smoking wood - of your in stock woods, I would go with the Pecan I 
think, but if you are willing to go with "new", oak would be my first 
choice.  Now for time, we are at an interesting position.  Remember 
that comment you made about my heat tolerance (or lack there of) - I 
have never met a smoked food that was too smokey.  I think 2 hours at 
a minimum for the raw beans.  I doubt 3-4 hours would be too long for 
those.  As you say, those are hard little guys.  Now, tester that you 
are, you are welcome to do a couple pre-gathering test batches.  I 
would agree that 1-2 hours would be fine for the post roast 
group.  Much softer.
Hrm, cacao you say.....it would have to be as nibs, and all things 
considered, post roast is how I would do those.  If I get you a pound 
or two, we could have smoked chocolate ready and waiting at the 
gathering, in addition to some of the nibs for tasting and comparison.
At 10:12 4/14/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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