HomeRoast Digest


Topic: Kenya > was RE: TASTE (was Test) (4 msgs / 117 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
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2) From: miKe mcKoffee
To tame a wild Kenya and give it some balance you'll want to slow it down,
around 15f per min ramp tanning through browning hitting 1st around 12 min,
then a good 5 to even 6 min start of 1st to end of roast, just tickling 2nd
a good target. It will look dark for it's degree of roast. 
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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3) From: Bob Hazen
miKe,
Thanks for the advice.  I'm give it a go with my Behmor.  I've been fooling 
with P2 recently, but so far, I've only been able to stretch second out to 
about 3min after the end of first or roughly 4min after the start of first. 
I suppose P5 might be the ticket, but I like P2's drop in temperature part 
way through - it seems to help separate 1st and 2nd.  I'm thinking if I use 
P2 with the max added time before starting the roast it will delay the 
profile's inflection points.  Maybe I can drag things out a little more. 
Tickling 2nd is exactly what I like with most of my coffee.  When I used an 
IR1, it was easier to get jusssssst into 2nd and come to a screeching halt. 
The Behmor has momentum and I tend to get too far into 2nd.  Without 
actually getting in to 2nd, it's hard to tell how close I got.  Sort of like 
trying to prove a negative.  If I do hit 2nd, the momentum carries me too 
far.  Thankfully the Behmor is very consistent in its timing, so if I do hit 
2nd, I know how to adjust the cool point to stay just into it.
Here's to stretching and tickling.  I'll let you know how it goes.
Bob
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4) From: Bob Hazen
A week later....
I took a shot at slowing things down and tickling 2nd as miKe suggested. 
This transformed the coffee from a overwhelmingly tangy, thin monster into 
something quite tasty.  The tartness is still there, but way in the 
background with its edges knocked off.  I suppose I'd now use the word 
people often use to describe Kenya - winey.  One this last roast, 2nd came 
fast and surprised me.  I went a bit too far into it.  Maybe the coffee has 
dried out a bit since it's been sitting so long.  It merits another try 
aiming for a bit less roast.
Thanks!  I learned something!
Bob


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