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Topic: SM's roast Sumatra Classic Mandheling (7 msgs / 142 lines)
1) From: Bill
OK, I hope that this isn't taken as a nit-picky email, because it isn't
meant in that spirit at all.  I have an incredibly obvious question, but
first a few sentences of background.  I saw that SM was offering this week
their Mandheling as their roast coffee.  I really like Mandheling, but have
always felt that I was still missing *something* as compared to its
cachet... so I ordered a pound.  I wanted to taste this awesome coffee
roasted in a phenomenal way, to see where I still have to go... The
roastmaster blog indicated that they roasted this to just short of 2nd
crack, and called it FC... the package that arrived today said, "FC+."
OK, so here's the question, not meaning to be nit-picky... I suspect that
the labelling on the package was correct.  I understand FC to be just short
of 2nd crack, or a few snaps in, while FC+ is into 2nd crack, sometimes just
barely, sometimes for as much as 30 seconds (depending, obviously, on how
fast the bean mass temp is rising)... am i correct, or am i missing
something?
I'm sorry for the basic nature of this question, but it's called me to
question a few things i thought i knew....
BTW, I am actually patting myself on the back... my Mandheling roasts are
close... i need to figure out how to develop the body with my HG better...
but as far as flavors, my roasts are close to SM's... but they are still
better roasters! (obviously!)
take it easy,
bill
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2) From: Brett Mason
1.  I am not sure - someone else will give you good answers...
2.  So was it as good as you hoped?
Brett
On Thu, Feb 21, 2008 at 9:54 PM, Bill  wrote:
<Snip>
-- 
Cheers,
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3) From: Bill
In answer to number 2... yes and no... I was hoping that it was even more
wonderful and "heavy"... in the sense of deep bass notes, and utter
brooding...  I think you'd probably need to char the he** out of it to get
that... so in the way of no: it wasn't too much better than what I'm able to
roast, which is both good and bad!  good that I'm getting close to "decent"
on a coffee that i enjoy, bad that i was hoping for more...unreasonable
expectation on my part...  and the yes: the body was better than i can do,
so it gave me something to aim towards...  so it was an exceptional cup,
better than what i am roasting these days, but closer to what i can do than
i expected.  as far as flavors, i think i am close, but overall roast
development, i still have some things to learn and try...  so ultimately,
i'm glad that i bought a pound!  I'll drink for a few more days and then add
some comments to the roastmaster blog!!!
bill
On Thu, Feb 21, 2008 at 9:02 PM, Brett Mason  wrote:
<Snip>
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4) From: Edward Bourgeois
Josh mentioned that the first batch went a couple degrees into 2nd c
the next 7 he did just a couple degrees before 2nd using his 1st batch
as a measure. So 1 out of 8 beans will appear a tad darker(i'm curious
can see the difference?). The key to the body is the 13:20 1st c and
17:30 to dump.
Ed B.
On Thu, Feb 21, 2008 at 11:29 PM, Bill  wrote:
<Snip>
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5) From: Bill
No, I couldn't see a difference between the beans... i noticed that josh
said that in the blog entry...
OK, so here's a question for anyone with some input... I roast using a HG
and oftentimes my BBQ.  I've been roasting 10 oz batches, trying to get
those good before moving to 20 oz... Anyway, should I be shooting for 17
minute roasts with 10 oz?  When I use the BBQ on lo, I'm generally about 12
minutes...
The issue is with batch size and time... any thoughts?
bill
On Fri, Feb 22, 2008 at 10:14 AM, Edward Bourgeois 
wrote:
<Snip>
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6) From: Edward Bourgeois
Bill If your looking for more body then yes there will be a
significant difference between 12 and 17:30. Not sure how to go about
it with a BBQ setup ,I've never used one. It seems the HG is a good
way to test times with the smaller batch size.
On Fri, Feb 22, 2008 at 12:56 PM, Bill  wrote:
<Snip>
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7) From: miKe mcKoffee
<Snip>
If you want various batch sizes to be the same/similar in the cup then the
roast profiles need to be the same/similar, including time which is but one
profile element. This is not to be misconstrued as using the same heat
applied but rather the same resulting bean mass temps at various profile
stages.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL 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.
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