HomeRoast Digest


Topic: SM Colombian Organic too acidy? (10 msgs / 373 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Randall Nortman
First time posting -- been roasting for a few months now.  I've got
some of this Colombian Organic Narino - San Lorenzo from Sweet
Maria's, and I'm trying to like it, but I really don't.  I'm wondering
if I'm not roasting it properly -- it's coming out unpleasantly tart
to my taste.  It could also be that I'm roasting it perfectly, and
that particular sort of brightness doesn't appeal to my tastes.  But
for comparison, I've absolutely fallen in love with the late harvest
Yirgacheffe (no longer available) and the decaf Yirg, both of which
which I would describe as having strong bright/acidy flavors, but not
in the unpleasant way this stuff does.
I roast in a modded WB Poppery I with the heater circuit on a 1500w
dimmer and the fan running full bore.  I have tried various profiles,
from a quick 6-minute roast to a 15 minute roast that I took rather
slowly the whole way.  The most recent roast, which has resulted in
the most drinkable cup so far, was my new favorite profile: Take it to
400-415F as quickly as possible (usually 3-4 minutes), then back way
off and bring it to slowly to completion in 8-10 minutes, trying never
to let the temperature drop.  In this case, completion meant a bean
mass temperature (as measured with stem thermometer) of about 440F.
To my inexpert eye, that's about a C+ or FC -- well done with 1C but
no signs of 2C.
I brew in an Aeropress using 175F water, true espresso grind (almost
turkish, sometimes) with my Zassenhaus + cordless drill.
Any ideas?  Am I doing something wrong, or do I just not like this
bean?  If the latter, should I assume that I also won't like Costa
Ricans, since Tom compared the brightness of this bean to a CR?
TIA,
Randall

3) From: Les
Randall,
Try raising the temp of your brew water to 200 degrees.
Les
On 4/25/07, Randall Nortman  wrote:
<Snip>

4) From: miKe mcKoffee
Couple things I'd try before deciding it wasn't for me. First bring the
roast up to tanning stage slower hitting ~300f bean temp in 3:30 to 4
minutes, next stage fast ramp to just before start of 1st (as fast as will
evenly change colors likely 25 to 30f/min ramp)likely 3:30 to 4 minutes this
stage, just before anticipated start of 1st slow the ramp (back off the
heat/voltage) shooting targeting even ramp of about 4 minutes start of 1st
to end or roast. (I usually back off 4 to 5 volts to heater just before 1st
but of course this will vary by setup, followed by very gradual increase as
needed.) You might also take it a tad darker to a first "touch" of 2nd to
further tame the acidity, but not kill it. Followed by quick cooling. Total
roast time 11:30 to 13 minutes range excluding cooling. Also make sure you
give a good 4 to 5 days rest for body development to catch up with the
acidity.
That said I'm often not particularly found of the acidity in "Cats" so
didn't buy that particular bean. For instance while others raved about the
Panama Carmen Estate, I never cared for it trying various different degrees
of roast and profiles. But I believe my dislike was more from the Catuai
than Caturra.
If the above profile doesn't work you might do what I did with the Panaman
Carmen Estate, gave it away to another home roaster who liked it.
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/
<Snip>

5) From: miKe mcKoffee
This is a multi-part message in MIME format.
Les,
I thought of possible brew temp problem too, but if brewing a nice bright WP
Yirg' successfully ruled it out as likely, though still of course possible.
 
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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
Sent: Wednesday, April 25, 2007 12:56 PM
Randall,
Try raising the temp of your brew water to 200 degrees.  
 
Les

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7) From: Les
Mike,
I found that with the Centrals and my Areo Press, a good hot brew is
essential, but with the Dry Processed coffees or the Africans, I have more
latitude.  I think your roasting notes are right on.  Like you I also try to
avoid the "Cat" coffees especially the catuai.  The last blend of Panama
Carmen Estates must have had more catuai in the blend.  My daughter and
son-in-law enjoyed it.  My guess is he will find a whole new layer of
complexity in his WP Yirg if he gets that temp up to about 200 too.
Les
On 4/25/07, miKe mcKoffee  wrote:
<Snip>

8) From: Randall Nortman
On Wed, Apr 25, 2007 at 12:56:18PM -0700, miKe mcKoffee wrote:
[...]
<Snip>
4 to 5 days?!  Isn't this heresy?  I think I remember reading in the
Sweet Maria's "library" that coffee can really only be considered
fresh for 3-4 days after roasting.  I rest all my coffees 24 hours,
then consume over the next few days.

9) From: Larry Johnson
Hardly heresy. The 3-4 day "rule" may be a good rule of thumb, especially
for people who prefer brightness in the cup, but one of the best coffees I
ever tasted was a Harar on 7 days rest (and 8, and 9, ......).
On 4/25/07, Randall Nortman  wrote:
<Snip>
-- 
Larry J
Never give a party if you will be the most interesting person there.  -
Mickey Friedman

10) From: Ed Needham
It's all subjective.  Some prefer the more blended and muted tastes of 
coffee rested a few days.  I crave the flavors that disappear after a few 
days.  Each to their own.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************


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