HomeRoast Digest


Topic: Question about Monkey Blend (8 msgs / 213 lines)
1) From: Michael Wisniewski
Hi!
    I roasted some of the Monkey Blend Monday night. I roasted it to
right about the second pop.  When I look at the beans now, they have a
spot of oil on them; if even that.
     I tried the beans last night and this-morning, and they taste
kind of like when you get old coffee/bad coffee from starbucks.  I'm
also making a double shot of espresso, and the extraction time is
approximately 24 seconds.
    I was wondering...are the monkey beans suppose to taste this way?
The only other beans that I've used so far was the Black Cat from
Intelligentsia.  When I used those beans, I didn't detect a bitter
taste to it.
    I also just cleaned my machine last night, thinking that maybe it
might be some rancid oil on the PF or the screen itself, but that
didn't really help either.
Thanks!

2) From: David Rolenc
I always roast my Monkey well into the second crack, and get no bitter 
taste. Maybe try roasting a little longer.
-Dave
Michael Wisniewski wrote:
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3) From: MichaelB
In my experience Monkey Blend is not bitter within the City+ to Vienna range
that I typically roast. There can sometimes be some bittersweetness mixed in
with the pungency, and the many fruity-spicy tastes mingling together; but
that's it.
Espresso made within the first couple of days of roasting can exhibit some
sharpness and astrigency (not bitter but can be unpleasant) that fades away
and is completely gone by day three and beyond. And day four is the magical
day when shots are the best they get, although there is a prolonged peak of
excellent output till the beans run out...
BTW, in your comparison of Monkey vs Black Cat, did you roast the Black Cat
or did Intelligentsia? That factor may be more of a determinant of the
difference in taste than the blends themselves.
On 4/18/07, Michael Wisniewski  wrote:
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MichaelB

4) From:
Hi Michael:
I love the monkey blend.
I first had Tom's roast? Super stuff.
If I recall my first roast  it was just before 2nd. I was using the Hot Top and I had to push it to get dark enough.
I think maybe a longer rest may be best. A bit back on the roast.
ginny
---- Michael Wisniewski  wrote: 
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5) From: miKe mcKoffee
I'd suggest "resting" not "roasting" longer. I find 4 to 5 days minimum rest
best for straight shots. OTH may benefit from "roasting" longer too (but not
necessarily darker). What's your roast method, time from start of roast to
tanning, tanning to start of 1st, start of 1st to end of roast?  
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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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6) From: Michael Wisniewski
THanks for all the help.  I'm using the HG/DB (heat gun/dog bowl)
method.  I'm not really timing it; just going by looks, sounds, and
smells.
For the first batch, I roasted right up to the first sounds of the
second crack.  I roasted this batch Monday night, and on Thursday
morning, the shot still tasted bad.  The beans rested for probably
about 60 hours.
For the second batch, I just roasted last night.  I did a smaller
quantity, just so I don't waste the beans.  :-)  I roasted the second
batch well up into the second crack.  I'm going to let these beans
rest for a few days and give it a shot.
Also, would pictures help?  If I post some pics, could somebody give
me some suggestions on if i'm roasting too long or not long enough?
Thanks in advanced!!!!
Mike
On 4/18/07, miKe mcKoffee  wrote:
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7) From: MichaelB
There are too many unknown variables to make a good determination of your
specific problem. Before blaming the beans or the roasting process I would
want to know if you've ever roasted any blend or SO that has not tasted
bitter as espresso? Is it just Monkey or a pervasive problem in your system?
Also, for beans that taste bitter as espresso, have you brewed them any
other way? French press? FiIter? Whatever? Are those bitter too? More so
than other roasts brewed that way?
On 4/19/07, Michael Wisniewski  wrote:
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--
MichaelB

8) From: Tom & Maria - Sweet Maria's Coffee
How long is the roast taking? When you grind it, does the ground 
coffee look considerably lighter than the surface of the whole bean 
roasted coffee?
There are too many unknown variables to make a good determination of 
your specific problem. Before blaming the beans or the roasting 
process I would want to know if you've ever roasted any blend or SO 
that has not tasted bitter as espresso? Is it just Monkey or a 
pervasive problem in your system?
Also, for beans that taste bitter as espresso, have you brewed them 
any other way? French press? FiIter? Whatever? Are those bitter too? 
More so than other roasts brewed that way?
On 4/19/07, Michael Wisniewski 
<wiz561> wrote:
THanks for all the help.  I'm using the HG/DB (heat gun/dog bowl)
method.  I'm not really timing it; just going by looks, sounds, and
smells.
For the first batch, I roasted right up to the first sounds of the
second crack.  I roasted this batch Monday night, and on Thursday
morning, the shot still tasted bad.  The beans rested for probably
about 60 hours.
For the second batch, I just roasted last night.  I did a smaller
quantity, just so I don't waste the beans.  :-)  I roasted the second
batch well up into the second crack.  I'm going to let these beans
rest for a few days and give it a shot.
Also, would pictures help?  If I post some pics, could somebody give
me some suggestions on if i'm roasting too long or not long enough?
Thanks in advanced!!!!
Mike
On 4/18/07, miKe mcKoffee 
<mcKona> wrote:
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