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Topic: Flying Espresso Monkeys (3 msgs / 63 lines)
1) From: Coffee
Hi,
Yesterday I roasted a batch of Espresso Monkey for the first time in  
my Gene Cafe. I brought it up to 300F 'til the 5 minute mark, then set  
the temp to 482 'til first crack (sort of) and then back to 464 til  
the end of the roast.
I say sort of because there seemed to be two waves of first cracks,  
then two waves of second crack. First crack started and proceeded for  
20-30 seconds then slowed down. After about another 20-30 seconds it  
picked up again and I had a stronger/longer first crack.
Is this because of the different beans in the blend reaching first  
crack sooner than others?
Second crack was similar. I was expecting it at this point. Tom's  
instructions said to roast "just as second crack becomes rapid, and  
shows no sign of slowing down." Which I took to mean the second wave  
of second cracks.
After cooling the roasted beans smelled odd -- a little unpleasant. I  
don't have the experience to explain it. This morning I took another  
sniff and it has become much better. I'll definitely take Tom's advise  
and wait at least 36 hours before I try this one.
-Peter
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2) From: Sean Cary
Does the Monkey blend have monsooned malabar?
That may explain the "off smell"...  Funky stuff.
On Sun, Feb 24, 2008 at 1:25 PM, Coffee  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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3) From: Michael Wascher
IIRC Tom has said that an aged coffee is included in the blend. Some of the
blends use coffees that aren't sold as SOs.
On Sun, Feb 24, 2008 at 1:39 PM, Sean Cary  wrote:
<Snip>
-- 
"Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit." --W. Somerset Maugham
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