Now that I have the RK Drum, I cannot roast enough coffee. I needed some more practice with this new setup this evening and decided it was time to quite being a sissy and roast the Guatemala Cup of Excellence #1 - El Injerto among other coffees. First up was the Sumatra Mandheling "Blue Batak". The profile went just as planned and the smell that is now filling the house, and the bean munch is intoxicating. The India Mysore Nuggets Extra Bold went the same way. Now to roast the Bolivia Caranavi and I can't get the temperature to go just the way I want, but the bean munch is very promising. Since it was a very long and trying week, and adult libations were in the vicinity, it took me a bit to figure out that the gas was running low. Wife pulls up in driveway, "I need gas!", wife backs out of driveway with son in tow (Wyatt, he is 4). Connect the new bottle and prepare for the Guatemala Cup of Excellence #1 - El Injerto. Removed half of the heat diffusers to improve response time. I had thought about doing a Les Albjerg Cinnamon Roast for the Guatemala Cup of Excellence #1 - El Injerto. Being new to the RK Drum, I figured I would shoot for something really bright and come what may. The first "rifle shot" of 1st crack was at 6:40 and the full onset of 1st crack was at 7:00 minutes; this was faster than I had planned. The roast was quickly terminated at 9:30 while there was just a bit of 1st crack left. The smell and bean munch was great" I think this this profile was a bit fast, but I really did want something bright. I hope it turns out well. Any thoughts? I love the RK Drum! Eddie -- Docendo Discimus Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
Eddie, Keep those results coming. I am too new at the drum to try new profiles. I have been following the basic profile of preheat to 480 install cold drum with 2lb coffee, let temp ramp back to 480 (on my grill temp gage) (my grill ramps back in about 4-5minutes without changing the knobs) hold 490 until 1st crack (12-14 minutes total to 1st) reduce temp to 440 until 2nd or 3minutes which has varied from 2 to 3 minutes. I like the results so far. Now that I have this new level of control I may try some City roasts, I have not had much luck with them in the I-Roast. Ross
It looks like Eddie has gone wild! Just make sure you give that Injerto a good 4 day rest. I know it will be hard, but you have some other great coffees to occupy yourself with. I like the Nuggets with a 12 hour rest and the Blue Batak should be good after a two day rest. So don't short yourself on the Injerto. It sounds like you hit it just right. You forgot to mention how ugly the Injerto bean is. But OH the taste, I wish I could drop down for a cup, but it is a bit far. Les On 4/20/07, Eddie Dove wrote: <Snip>
" I hope it turns out well. Any thoughts? I love the RK Drum!" Yes. The coffee is now aging and you are just looking at the Guat CoE #1 E. I. How long are you going to look at it before you decide you need a base young Guat CoE #1 E. I. -whatever- roast from the RK Drum on which to start making aging notes? You're blowin' it if you don't keep daily notes from Day One- Cheers -RayO, aka Opa! Help this hopes.
The aroma of the Blue Batak was just too much and I had to brew a cup ... oh my. I checked and the Injerto beans are ugly, wrinkly, mottled ... but they sure do taste good being ground and brewed in my mouth! Like I said in another post I just submitted, I really do ignore the color of the bean until after the fact and these beans are ugly. I am certain I am going to have to brew some one-cups along the way to the fourth day! Eddie -- Docendo Discimus Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/20/07, Les wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/20/07, Les wrote: <Snip>
What exactly (or generally) do you mean by bright? A sub-ten minute-stop at first-roast would be interpreted as sour to my taste buds and coffee sour is not one of my favorite flavors. A few blood oranges would be more to my liking for sour. As well, I never developed the fondness for the Idido that others have and just pulled a shot of Sassandu that I found to be superb. I have done some fifteen minute-stop at first-roasts that were excellent additions to a blend.
Tom, You know, when I mention bright, I know exactly what I mean, but I am sitting her having great difficulty describing it. While I have had bright and sour roasts, I do not equate bright to sour. The Idido Misty Valley was one of my favorites and I preferred it at a light roast. Many enjoyed the blueberry, but I really enjoyed the Meyer Lemon. By bright, I mean that I want to accentuate those types of flavors in the coffee, the high notes, the floral, fruit, etc. I attempt to achieve brighter roasts with a faster temperature ramp to first crack without cauterizing the outside of the bean. I was shooting for 9 minutes to 1st crack, but this one went faster than I had planned, which concerned me and I hope it comes out nice. I was not aiming for sour, I was aiming for bright. But, if it turns out sour, then I learned something, which I am desperately trying to do as quickly as possible on the RK Drum. I was really comfortable with the Gene Cafe and even though it is fixed, I have not touched it since I got the RK Drum into production. Clear as mud? I love the RK Drum! Eddie -- Docendo Discimus Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/21/07, Tom Ulmer wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/21/07, Tom Ulmer wrote: <Snip>
I know what you mean. I tend to associate sour with underroasted (that is the absolute level of roast achieved), but bright with quickly roasted (that is the rate at which the roast proceeded). So I can easily create sour by cutting the Zach & Dani's roast short (mine, unlike some that have been discussed recently, really does not do dark roasts well at all). And my popper, one that runs hot, is the machine that does a great bright roast. --MikeW On 4/21/07, Eddie Dove wrote: <Snip> -- "Sometimes the appropriate response to reality is to go insane." -- Philip K. Dick
Much better explanation than mine. Eddie On 4/21/07, Michael Wascher wrote: <Snip>
But it really isn't an explanation. It's more of a description of an experiment to achieve sour & bright! On 4/21/07, Eddie Dove wrote: <Snip> -- "Sometimes the appropriate response to reality is to go insane." -- Philip K. Dick
I certainly wish you the best results with the El Injerto. One of the things that appeals to me about the taste of coffee is its complexity. In my opinion for that complexity to be complete it has to be a "whole mouth" experience. Previous attempts to accentuate the "front of the mouth" or "bright" flavors typically end lacking the depth of flavor that I crave. Similarly, an a cappella performance can initially be quite astounding but unless it is truly exceptional or hosting a depth of voice I tire quickly in appreciation. Quite possibly there are shortcomings of technique, equipment, or of the bean itself in my earlier evaluations so my interest in your results remains high.
One of my early attempts at roasting in a popcorn pumper was an ethiopian harrar Horse that Tom had in May '03 (lot 4333). At the time I really didn't know what I was doing and I stopped one of the roasts earlier than I probably would now. The brewed coffee from that roast was very likely what got me hooked on home roasting: it was bright and complex with leather and tobacco notes. I remember thinking at the time that it was the sort of coffee one could drink all the time and not get tired of it. The key to this, I think, is that the deep, earthy flavours were balanced with the bright, acid flavours of a short roast. Brightness in a coffee can be great, but I think that it has to have some bass notes for balance (and vice versa). The really good coffees provide both aspects, the rest benefit from blending to provide the balance. Cameron On 4/21/07, Tom Ulmer wrote: <Snip> -- ceforde