HomeRoast Digest


Topic: The tasting I hope everyone to does / Kenya AA Nyeri - (35 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
I'll share our roast notes on this too. We usually do a sample roast 
before Monday ... we are pretty thorough in this way, wanting to 
refresh our experience with the coffee rather than simply rely on my 
cupping notes from a month or two before. in this case I did the 
Kenya Nyeri Gachatha to 5 different levels of roast in the sample 
roaster. We opted for a roast that was between the first lightest and 
second lightest, City+, where the coffee was still sweetly citrus and 
didn't get to bogged down in roasty pungency. With this Kenya I 
noticed the FC and FC+ roasts from the sample roaster became very 
winey, like overripe fruit, whereas the lighter roasts really 
sparkled. On the Probat we target a roast color a shade lighter than 
the sample roaster, as it is a slightly longer roast and tends to 
have a slightly darker roast taste to a corresponding surface color. 
Then we grind a sample from the first batch to check it against the 
sample roast, and we were dead on. We roasted to a probed bean temp 
of 426 degrees in the Probat, with 1st crack starting a bit earlier 
on Kenyas (have never known why exactly) of 395 degrees, whereas many 
coffees start 1st crack at 402- 405 f.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com


HomeRoast Digest