HomeRoast Digest


Topic: a few questions for the experts (4 msgs / 137 lines)
1) From: Arabela
well i've almost completed my first month of home roasting and am loving it. 
mostly i've been using my poppery II (still scouring the thrift shops for a 
poppery) without problems, and i've tried about nine or ten coffees already 
(all ordered from tom except for the kona). what i think is i prefer the 
coffees with more body and less acidity...although i'm not even sure if i'm 
identifying the notes/tastes correctly. there's a certain higher tone that i 
don't find i like as much, but i'm not sure exactly what it is. i usually 
roast just to second crack and not really into it so i don't know if that has 
anything to do with it. my favorite coffees so far have been the african 
coffees. i love the yemen raimi and the moka kadir blend, and have some harar 
horse here waiting to be tried. 
also, just to experiment, i tried roasting four small batches in the stovetop 
whirley-pop-type popper and each of them came out tasting the same without 
any of the characteristics of that specific coffee, and they all had that 
high tone thing going on. so i'm clueless on what i did wrong there, because 
they smelled and looked great. actually the only one that tasted even near 
what it was supposed to was the uganda, and it seemed to really bring out 
that "leathery" taste tom describes, whereas using my poppery II didn't bring 
that out at all, and in fact i never even noticed it. so i guess i'll stick 
with the hot air popper for now unless anyone has any ideas. one of the 
reasons i wanted to try it was because i read that the stovetop popper brings 
out more body. but unfortunately my stovetop popping experiments have not 
gone well. 
also the costa rica la minita. i have not had success with this. it roasts up 
okay and doesn't taste "bad" per se, just not great. not what the books say 
anyway. i just find it kind of blah. i've tried roasting just through first 
crack and just after, and just to 2nd crack, and also tried letting it rest 
three days (someone mentioned that)....doesn't seem to make any difference. 
it isn't terrible or anything (i am not tempted to spit it out and go BLECH) 
but it definitely isn't spectacular to me. anyone else have this problem or 
find the solution? 
thanks for any advice/comments. :o)
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2) From: Henry C. Davis
I would hardly be called an expert, but my solution, having had similar
problems getting "wow" out of La Minita, was to go with Dota Conquistador
(also from the La Minita folks) and got just what I was looking for. Mind, I
have had La Minita other people did that went to "wow" on the taste range,
but mine never did.

3) From: Steve Cat
 
<Snip>
Well, while I wouldn't say wow, it is a very mild smooth coffee to me much 
like a Kona, but a whole lot cheaper.  I serve it to people who don't like 
my "strong" coffee.  I reserve wow for Harrar Horse roasted just into full 
city, and full of a berry like flavor.  It even smells like berries.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Robert Cantor
Arabela, I'm wondering if it's time for you to take the next step:  Control
over how fast your coffee heats up as you roast it.  Try this with a La
Minita - let it go to first crack as fast as it will go.  Hold the lid on
with an oven mitt and shake the popper once every 15-30 sec after first
crack until you want to stop the roast.  This will slow down the rate of
heat rise and make the coffee taste different.  You may or may not like that
difference.  If you do like the difference you'll want to check some of the
web pages on altering your popper.  Assuming you now hit second crack at 7
min or less, try hitting second crack at 9-11 min.
If you don't hit first crack in under 4 min, that may be your problem as
well.   You should get to first crack in under 4 min.  If not, use more
beans or restrict the airflow into the popper a little or recirculate the
heated air back into the bottom intakes.  This is the more important of the
two things.  If first crack is at 4 min or later, try this first.
Bob C.
rcantor


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