HomeRoast Digest

Topic: Recommendations From Roasting SM Espresso Monkey Blend (12 msgs / 159 lines)
1) From: Larry Williams
Getting ready to roast and was wondering what level of roast you all 
prefer?  My first try was Vienna and it was good.
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2) From: Barry Luterman
That's one of the few roasts I take into 2 nd crack. I take it 20 seconds
into 2 nd.Have been enjoying it that way for years.
On Jan 28, 2008 10:58 AM, Larry Williams  wrote:

3) From: Allon Stern
On Jan 28, 2008, at 3:58 PM, Larry Williams wrote:
My first try was Vienna too, and it was okay.
Second try was FC+, and on half a day of rest, it's better than the  
vienna. More chocolatey flavor. I gotta keep my hands off it for a  
few more days. At least I have some IMV to keep me going in the  
meantime, which has been sitting for 5 days and is incredibly fruity.
You really have to keep an eye on that monkey - from my experience  
thus far, it seems like it really wants to get away from you towards  
the end of the roast . It finishes quick, so keep your finger on that  
COOL button....
(Gonna try the donkey next....)

4) From: Barry Luterman
Also remember to give it 5 days rest.
On Jan 28, 2008 11:13 AM, Allon Stern  wrote:

5) From: Allon Stern
On Jan 28, 2008, at 4:16 PM, Barry Luterman wrote:
But I can't wait that long!
My problem is that I have to roast like mad to build up enough stock  
that it has time to rest....then I slack off, and run low, and it  
doesn't get enough rest.
My espresso machine is in my office, so if I roast on Thursday, it's  
got a good chance of most of it making it through friday and then it  
can safely resting over the weekend.
(small batches in the iRoast.....)

6) From: Barry Luterman
Once you move to the dark side roasted coffee does not last long. It may be
time to move up to a larger capacity roaster. Look what MiKe is doing.
On Jan 28, 2008 11:23 AM, Allon Stern  wrote:

7) From: Allon Stern
On Jan 28, 2008, at 4:28 PM, Barry Luterman wrote:
Move to the dark side? I've been here all along.
I just haven't been home-roasting my espresso until just recently.

8) From: Barry Luterman
Oh great got Biscotti?
On Jan 28, 2008 11:31 AM, Allon Stern  wrote:

9) From: Allon Stern
On Jan 28, 2008, at 4:37 PM, Barry Luterman wrote:
You betcha.
Not homemade, though....
Costco has these big tubs of Nonni's that I keep on hand.
I think it's time for a CafePress store for the tee shirts....there  
are plenty of the "cookies" variant...http://www.cafepress.com/buy/dark+side+cookies/Either that, or maybe we can convince Tom to start offering them ;)

10) From: Larry Williams
Barry and Allon - Thanks for taking the time to respond.  It's roasted 
and four days rest to go. 
Allon Stern wrote:
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11) From: Bruce Harrington
If you can profile, try hitting first crack around 12 minutes, then stretch=
ing the time to second crack out to 5 to 5.5 minutes.  Coast in second for =
another 45 to 60 seconds, then dump and cool.  Second should be continuous,=
 but not "escaped" at this point.  Target is a deep chocolate brown with no=
 oil, FC+, short of Vienna.  Roast will be a bit uneven due to the blend an=
d the particular beans it contains.  Then comes the most difficult part of =
the process: valve bag, seal, wait at least 7 days, 10 (TEN!) days is bette=
r.  Really.  Try it and see.
I've been roasting to this profile using an RK drum.   Can't speak for othe=
r roasters.  Sort this blend before roasting, pulling the black beans and r=
ocks. (Just the nature of beans / origins used in this blend.)

12) From: Joseph Robertson
Many thanks for this one, I can't wait to try it.
On Jan 29, 2008 8:33 AM, Bruce Harrington  wrote:

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