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Topic: Results on the Cameroon (3 msgs / 58 lines)
1) From: Bryan Wray
Well, we were actually busier than I had anticipated all night long, so I never got to devote time to making myself a press pot of Cameroon, but when I arrived I was able to throw about 1/4lb of Cameroon into a S.O. espresso grinder at the shop after I ran some "Grindz" through.  I got really lucky and almost got perfect shot time/volume on the first attempt.  I did drink the first attempt, but it ran a little fast for my liking, and nailed the second attempt as far as time/volume.
The shot itself tasted overly bright and acidic (fruit and floral indeed Tom!), which is not what I had expected at all, but is probably due to the fact that the roast was only about 24 hour old and also because I did no temperature adjusting on the machine.  The roast was at a true full city, so I am thinking that maybe on my next couple roasts I should take it a little darker (which is lucky, because I have a batch of Cameroon FC+/light Vienna on about 12 hours rest right now, so will be trying that one Sunday).  I have enough for one more shot (20g) and hopefully if the parameters don't change too much I will be able to run that last shot through correctly on 5 days rest and see if things settle down any.  I plan to run the FC and the light Vienna side by side and see what changes.
For the first batch I really missed the suggested flavors though.  Picked up very very trace amounts of chocolate, the tiniest hint of spice,  no tobacco at all, and really, to be honest, no "woodiness" at all either.  Maybe my palette was off or something (this shot was following a shot of Sulawesi, a shot of Brazil, and a shot of El Salvador "Juan Fransisco."  Could have just been over shock to the tongue or something (all shots were consumed about 1/2 way within 20 minutes or so).  Maybe it will totally change in a press or Chemex... who knows.
Either way, I have 9 pounds of this between samplers and orders, so I will be able to play around just fine and I am sure I will work it into something that I like a lot.  Just a matter of getting the roasting profile/degree of roast/ brewing method down.
Here's to better luck on the next batch *raises 'stretto of Dillano's Coffee Roaster's "Big Sky" and throws it back.*  Ahh, (near) perfection!
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
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2) From: Steve
Bryan,
I never tried any at 24 hours; on my first sip, a 4 day rest had
occurred. (FC+)  Also in an Aeropress.  I am surprised to hear you
comments, because for me there wasn't much acid at all and a ton of
natural sweetness and spice.  There was even a temperature where I
drank some and I could have sworn it was Assam tea.
This morning I blended it 50/50 with some Brazil and the results were
pretty good.  Took the edge off, I suppose, although on this coffee I
really liked the edge, so I think I'll keep it 100% from now on...
Steve
On Dec 1, 9:03 am, Bryan Wray  wrote:
<Snip>

3) From: Bryan Wray
I was surprised at my results as well.  Maybe the machine glitched out on me or something and I had a really cool shot or something.  The machine is pretty old.
But yeah, I wasn't expecting such tongue explosion either, but then again, Tom described it as "alluding to Yirgacheffe" which is pretty accurate to what I was tasting.
Again, I will see what happens with more rest and with a darker roast.  I think I will roast up some 1lb batches so I can experiment around a little more with different brewing methods.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
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