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Topic: Great cup of Sumatra Classic Mandheling (4 msgs / 85 lines)
1) From: Justin Nevins
Good news: I finally got an outstanding Vienna roast out of the Sumatra
Classic Mandheling! It is sweet, the "earthiness" is nice yet not
overpowering, and the body is excellent. And no ashy taste!
Bad news: It was completely undocumented because it was done on my lunch
break as and emergency "I have to roast now or I won't have anything to
drink tomorrow" roast. Fortunately, I know broadly what I did different.
Now I finally understand why others like this bean so much. I think in the
past I have just messed it up by roasting too quickly. The total roast time
in my Modded Poppery II was around 11 1/2 minutes, so it was still pretty
quick...But I was doing the whole roast in around 9 minutes. Also, I think
extending the drying phase a bit helped. The thermometer in the bean mass
read about 360-365F from about 2 minutes to 5 1/2 minutes, and then I
brought the fan speed down to ramp up the heat & induce the first crack
around 6 minutes. Continued ramping the heat (turning the fan down) a little
through the end of first, then backed it off to keep the thermometer around
450F for 4 - 4 1/2 minutes till the thermometer went up on its own, and then
ramped it up a little to jump start second crack. Stopped the roast about 35
seconds into second. (that is vienna right?)
I am sure there is room for improvement, but the cup (French Press) is
excellent with 21 hours rest.
Justin Nevins
-today is one of the really great days. Normally they are just great.

2) From: Eddie Dove
And its gonna get gooder and gooder!  I slow-roasted that one a couple weeks
ago and it was great.
Thanks for that write-up, Justin.  It is a great read.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 7/10/07, Justin Nevins  wrote:
<Snip>

3) From: neal prentiss
Hi Eddie,
What profile did you use for your slow roasted sumatra? Did you use your RK
or GC or something else? I haven't roasted this since I switched to RK, but
I just found some more in my stash.
Neal
On 7/10/07, Eddie Dove  wrote:
<Snip>

4) From: Eddie Dove
Hi Neal,
Below is an excerpt from my post on June 29, 2007.  I can send you the
temperatures if you like, but will have to do that when I get home.  Let me
know ...
----- Begin Excerpt -----
Roasting details:
Roaster: 4 lb RK Drum
Date & Time: 06/24/2007 @ 12:45 PM
Ambient Temperature: 86F
Batch Size: 1 pound
Roast Level: Full City+ (just a few snaps of 2nd crack)
1st crack: 12 minutes even
2nd crack: 17 minutes 20 seconds
Roast pulled and cooled: 17 minutes 25 seconds
----- End Excerpt -----
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 7/10/07, neal prentiss  wrote:
<Snip>


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