HomeRoast Digest


Topic: Roasting levels in relation to origin? (11 msgs / 279 lines)
1) From: Chris Hardenbrook
I am new to home roasting, just a few months into it.  My desire to learn came about when I discovered the wild coffee patch behind my house in Hilo. I hope you have visited the little slide show of the patch and my picking/processing that I put up on Snapfish.  So, I have just started roasting my own coffee and trying to discover the "best" roast profile.
I tried the "Island" profile Tom has suggested on the web site using my i-Roast (not an i-Roast2) and I have made two batches, one lighter (fully through FC but no SC and beans medium brown) and one darker (hint of SC and very dark brown).  I let them sit overnight and tried the darker one first. I grind with a KitchenAid Proline and use a Bodum FP.  The beans showed a little shiny oily hint of slickness and did not have a really appealing fragrance.  The taste was not bad, not good: disappointing.
After work, I tried the lighter roast, now having rested 24 hours (the roast, I mean), and the bean fragrance was nice and the brew delightful! What a difference!  I thought the dark must be a bad idea.  Breakfast the next day I went with a Sumatra I was sure of, and continued to ignore the dark homegrown. Come the weekend, however, I broke out the dark stuff and found after 4 days of rest (it's still the coffee I'm talking about here) the beans were incredibly fragrant, much oilier, and much more flavorful, even good!
The short of this message: try different roast profiles and resting periods with the same beans and you will have many morfe coffees in your quiver!  Okay, I'm going to rest now.
Chris in Hilo

2) From: miKe mcKoffee
Jim Schulman just posted an excellent overview to this query on HB forum:http://www.home-barista.com/forums/roasting-levels-in-relation-to-origin-t4999.html#54710
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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/

3) From: Les
Thanks Mike.  I just read it.  It is a good generalization.  However,
I have pulled awesome shots with cinnamon roasted coffee!  I have also
enjoyed some brewed Vienna roasted coffee.  I would agree with pretty
much everything else.  Roast level has more to do with the bean than
the brew method.  Going darker covers a multitude of sins.  You can't
hid your mistakes with roast flavor in a light roast.  The proper
profile, the proper cool down and the proper rest are a must in a
light roast pulled as an espresso.  For example this morning I had an
awesome double shot of Misty Valley roasted at a light city.  Rest
time was 6 days, profile was for a light city and there were no
glitches in the roast.  Misty Valley is also awesome at a dark roast,
but it takes on a whole different personality.
Les
On 10/2/07, miKe mcKoffee  wrote:
<Snip>

4) From: Kevin Creason
 >I am new to home roasting, just a few months into it. My desire to 
learn came about when I discovered the wild coffee patch behind my house 
in Hilo.
I am so jealous... I live in flat country, GPS says below sea level. Yet 
I still keep trying to sprout some beans. I think that is the definition 
of insanity-- keep doing the same nigh impossible thing expecting 
different results. :)

5) From: miKe mcKoffee
Les,
Once I almost 100% agreed but have come to disagree to an extent. I agree
virtually any coffee can be roasted light with a profile that'll yield a
"non offensive" straight shot, yet it won't necessarily be close to a
balanced satisfying shot. After being hard core SO for years I've come full
circle with respect to SO's and blending for espresso shots. If you haven't
ordered any you gotta give Heather's WBC blend a try. Pulled my first shot
of it today at barely ready 5 days rest. First I pulled a shot of her USBC
blend and while it was extremely good the first thing that hit me was a
sense of relief. Relief because I've done blends I honestly believe would
hold their own with it. An especially good feeling since this Thursday begin
serious work on our 1st signature espresso blend for mcKona Koffee! (15
different SO's roasted this weekend for the first round of development. Down
the road have plans for a "Kaldi's Roots" all Africa espresso blend but not
initially. I digress...) However two hours later I pulled a shot of the WBC
blend and indeed it was at another level I've yet to attain. While I believe
it used the same three beans, the ratios and roasts of each had been further
tweaked. Exquisite.
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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>

6) From: Les
Mike,
I do need to order some of Heather's blend.  I think we are talking by
each other a little.  I got a nice sample of an espresso blend from
Bare Foot Roasters that was post roast blended, and most of the roast
was at a city roast.  It was an awesome blend!  I have come to believe
that the best balanced espresso is in a blend.  Plain Mike seems to
have good intuition on blending.
Les
On 10/2/07, miKe mcKoffee  wrote:
<Snip>

7) From: Robert Yoder
Sorry, but I don't know Heather and neither WBC nor USBC computes.  Can we =
have this rewritten without the geek-speak?  I'm sure it is interesting stu=
ff, if only I had the decoder ring.
 
robert yoder> From: mcKona> To: homeroast=
<Snip>
07 21:37:10 -0700> > Les,> Once I almost 100% agreed but have come to disag=
ree to an extent. I agree> virtually any coffee can be roasted light with a=
 profile that'll yield a> "non offensive" straight shot, yet it won't neces=
sarily be close to a> balanced satisfying shot. After being hard core SO fo=
r years I've come full> circle with respect to SO's and blending for espres=
so shots. If you haven't> ordered any you gotta give Heather's WBC blend a =
try. Pulled my first shot> of it today at barely ready 5 days rest. First I=
 pulled a shot of her USBC> blend and while it was extremely good the first=
 thing that hit me was a> sense of relief. Relief because I've done blends =
I honestly believe would> hold their own with it. An especially good feelin=
g since this Thursday begin> serious work on our 1st signature espresso ble=
nd for mcKona Koffee! (15> different SO's roasted this weekend for the firs=
t round of development. Down> the road have plans for a "Kaldi's Roots" all=
 Africa espresso blend but not> initially. I digress...) However two hours =
later I pulled a shot of the WBC> blend and indeed it was at another level =
I've yet to attain. While I believe> it used the same three beans, the rati=
os and roasts of each had been further> tweaked. Exquisite.> > Pacific Nort=
hwest Gathering VI>http://home.comcast.net/~mckona/PNWGVI.htm>> Kona Konn=
aisseur miKe mcKoffee> www.mcKonaKoffee.com> URL to Rosto mods, FrankenForm=
er, some recipes etc:>http://www.mckoffee.com/>Ultimately the quest for K=
offee Nirvana is a solitary path. To know I must> first not know. And in kn=
owing know I know not. Each Personal enlightenment> found exploring the man=
y divergent foot steps of Those who have gone before.> > Sweet Maria's List=
 - Searchable Archives>http://themeyers.org/HomeRoast/> > > > > -----Orig=
inal Message-----> > From: homeroast-admin > > [mailt=
o:homeroast-admin] On Behalf Of Les> > Sent: Tuesday,=
 October 02, 2007 6:12 PM> > > > Thanks Mike. I just read it. It is a good =
generalization. However,> > I have pulled awesome shots with cinnamon roast=
ed coffee! I have also> > enjoyed some brewed Vienna roasted coffee. I woul=
d agree with pretty> > much everything else. Roast level has more to do wit=
h the bean than> > the brew method. Going darker covers a multitude of sins=
. You can't> > hid your mistakes with roast flavor in a light roast. The pr=
oper> > profile, the proper cool down and the proper rest are a must in a> =
<Snip>
wesome double shot of Misty Valley roasted at a light city. Rest> > time wa=
s 6 days, profile was for a light city and there were no> > glitches in the=
 roast. Misty Valley is also awesome at a dark roast,> > but it takes on a =
whole different personality.> > > > Les> >=> homeroast mailing list>http://lists.sweetmarias.com/mailm=an/listinfo/homeroast> To change your personal list settings (digest option=
s, vacations, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#=personalsettings
Climb to the top of the charts!  Play Star Shuffle:  the word scramble =
challenge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t=

8) From: stereoplegic
Heather Perry of Coffee Klatsch in San Dimas, CA is the 2007 US Barista 
Championship (USBC) winner and 2nd place overall @2007 World Barista 
Championship (WBC).
Robert Yoder wrote:
<Snip>

9) From: stereoplegic
as miKe mentioned before: while she won 2nd overall @ WBC, she was 
awarded 1st place for espresso (hence the signifigance of WBC 
Blend-voted best in the world).
stereoplegic wrote:
<Snip>

10) From: Robert Yoder
Thanks!
 
robert> From: stereoplegic> To: homeroast> Su=
bject: Re: +Roasting levels in relation to origin?> Date: Wed, 3 Oct 2007 0=
1:08:37 -0500> > Heather Perry of Coffee Klatsch in San Dimas, CA is the 20=
07 US Barista > Championship (USBC) winner and 2nd place overall @2007 Worl=
d Barista > Championship (WBC).> > Robert Yoder wrote:> > Sorry, but I don'=
t know Heather and neither WBC nor USBC computes. > > Can we have this rewr=
itten without the geek-speak? I'm sure it is > > interesting stuff, if only=
 I had the decoder ring.> > > > robert yoder> >> > > From: mcKona=
et> > > To: homeroast> > > Subject: RE: +Roasting lev=
els in relation to origin?> > > Date: Tue, 2 Oct 2007 21:37:10 -0700> > >> =
<Snip>
ent. I > > agree> > > virtually any coffee can be roasted light with a prof=
ile that'll yield a> > > "non offensive" straight shot, yet it won't necess=
arily be close to a> > > balanced satisfying shot. After being hard core SO=
 for years I've > > come full> > > circle with respect to SO's and blending=
 for espresso shots. If you > > haven't> > > ordered any you gotta give Hea=
ther's WBC blend a try. Pulled my > > first shot> > > of it today at barely=
 ready 5 days rest. First I pulled a shot of > > her USBC> > > blend and wh=
ile it was extremely good the first thing that hit me was a> > > sense of r=
elief. Relief because I've done blends I honestly believe > > would> > > ho=
ld their own with it. An especially good feeling since this > > Thursday be=
gin> > > serious work on our 1st signature espresso blend for mcKona Koffee=
! (15> > > different SO's roasted this weekend for the first round of > > d=
evelopment. Down> > > the road have plans for a "Kaldi's Roots" all Africa =
espresso blend > > but not> > > initially. I digress...) However two hours =
later I pulled a shot of > > the WBC> > > blend and indeed it was at anothe=
r level I've yet to attain. While I > > believe> > > it used the same three=
 beans, the ratios and roasts of each had been > > further> > > tweaked. Ex=
quisite.> > >> > > Pacific Northwest Gathering VI> > >http://home.comcast.=net/~mckona/PNWGVI.htm> > >> > > Kona Konnaisseur miKe mcKoffee> > > www.mc=
KonaKoffee.com> > > URL to Rosto mods, FrankenFormer, some recipes etc:> > =
<Snip>
a solitary path. To know > > I must> > > first not know. And in knowing kno=
w I know not. Each Personal > > enlightenment> > > found exploring the many=
 divergent foot steps of Those who have gone > > before.> > >> > > Sweet Ma=
ria's List - Searchable Archives> > >http://themeyers.org/HomeRoast/>> >>=
 > >> > >> > > >

11) From: Floyd Lozano
http://www.google.com/search?source=ig&hl=en&q=heather+wbcOn 10/3/07, Robert Yoder  wrote:
<Snip>


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