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Topic: Monsooned Java Oddities (3 msgs / 66 lines)
1) From: Clay Spence
I just roasted a batch of this in my i-Roast (1), outside on my deck.
Two strange things happened:
First, early in the roast (350 F on the candy thermometer) it was
smoking vigorously. But the smoke smelled about how I would expect,
not like something other than the coffee beans. I haven't seen this
before with other coffees. What's going on? My guesses: 1) All coffees
do this but I hadn't noticed before, due to angle of the sun or
something. 2) It's humid and this made the smoke/steam more visible.
3) A piece of leaf or something got sucked in and burned, but I
couldn't smell it for some reason.
Second, the temperature rose slowly to 435F, and then sat there for a
minute. The fan speed then dropped again (I'd set the third stage at
475F), and I covered one side of the top with a spoon to restrict
outflow and get the temperature up. Temperature finally got to 450F at
the end of the fifteen-minute roast. I suppose the low temperature
isn't so strange, given the lack of chaff. I just don't remember it
last time I had monsooned coffee. It roasted pretty dark, which is
also different from the last monsooned coffee I tried.
Comments? Does this Java roast differently than the Monsooned Malabar?
Thanks,
Clay

2) From: Slinkster
Clay Spence wrote:
<Snip>
I have the Java Monsooned Arabica - it behaved in my CR much as you 
describe it's behavior in your IR.  I had a lot of smoke early on, then 
it tapered off to nearly nothing.  Possibly my thermometer reading was 
incorrect: I dumped the roast into the cooling cycle when I heard a 
couple of 2nd crack snaps, the stick thermometer I have mounted through 
the lid's chaff cover was reading 432F.  The rested beans are quite dark 
and rather oily so I feel like I have at least a FC++ and more likely a 
French. 
The chaff screen was quite clean, too.

3) From: Clay Spence
Thanks for the comments. It didn't turn out so bad, but it does seem
like it's almost at a French roast, a little ashy. I just tried
another batch using the recommended trick for (chaff-less) decaf:
Leave the chaff in from a previous batch of some other coffee. The
temperature followed a much more normal course, and the color isn't
quite so dark even though the final temperature (455F) was higher.
Clay
On 10/6/07, Slinkster  wrote:
<Snip>


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