HomeRoast Digest


Topic: Flying Espresso Monkeys Crash and Burn (6 msgs / 128 lines)
1) From: Coffee
Hi,
Last week I roasted Espresso Monkey for the first time. I tried it for  
the first time today. I didn't think I roasted it too dark, but I  
definitely got that ashy taste that Tom warned about in his notes. In  
fact, it overwhelms the other flavors. It makes it undrinkable... My  
wife, who doesn't like coffee but has a great nose, smelled it and the  
first thing she said was ashes. Oh well.
I'll roast some more today and shoot for a bit lighter roast. I've got  
some Classic Italian Espresso Blend, so I'll roast some of that too.
-Peter
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2) From: Allon Stern
You didn't say how you ate roasting it. I had hit and miss results  
with my IR2 until I added a thermocouple. Now I find I can more  
consistently hit that mark.
For the monkey on my back, I use the profile 320 for 3 minutes, 340  
for 2, 375 for 2, then 390 until EOR. Its nice because the fan slows  
for phase 4, so I get an audio cue to pay close attention.
I watch the TC and hit cool at around 455-460. It hangs around 455 for  
a bit, then starts climbing, so you gotta watch closely.
Good luck!
-
allon
On Mar 1, 2008, at 10:58 AM, Coffee  wrote:
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3) From: Coffee
It was in the Gene Cafe. 300 for 5 minutes, full on (482) until first  
crack which happened about 466 on the Gene Cafe's temperature readout.  
Then to 464 til EOR.
The first crack came in two waves. First a short one that lasted about  
30 seconds. The cracks slowed and then started up a bit. I attributed  
this to the different beans roasting at different rates.
Second crack also came in two waves. I roasted until the second wave  
became rapid.
This time I'll try ending the roast just as the first wave of second  
cracks is subsiding.
The Gene Cafe's temperature readout is either reading the air going  
into the roasting chamber or the air exiting. I've read it both ways  
in reviews, so I don't know which is right. It's not reading bean  
temperature. I don't think anyone has come up with a way to read the  
bean temperature in the Gene. So I've got to rely on time, cracks and  
visuals to gauge roast level. It also cools a bit slowly, so you have  
to anticipate the roast level a bit and stop it early. Or pull the  
chamber while it's still hot and dump the beans.
Does anyone have experience with Espresso Monkey in the Gene Cafe?
-Peter
On Mar 1, 2008, at 8:58 AM, Allon Stern wrote:
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4) From: Michael Dhabolt
Peter,
My experience with Monkey is not with a Gene.  I have found that, for
me, just barely touching second is as dark as I ever take it ....
usually I don't even touch second crack.  I usually present Monkey
roasted this way to folks who believe that they are committed to
darker roast beans for espresso, and without exception, have received
positive appraisals resulting in quite a few converts.
Mike (just plain)
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5) From: Coffee
I roasted it just up to the first couple of cracks of second crack. It  
doesn't have any of the off smells that it had the first time. I'm  
hopeful.
-Peter
On Mar 1, 2008, at 10:03 AM, Michael Dhabolt wrote:
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6) From: Brett Mason
Improving!
You'll like this hobby.  It goes from good to great, with the occasional
detour in either direction....
Brett
On Sat, Mar 1, 2008 at 7:24 PM, Coffee  wrote:
<Snip>
-- 
Cheers,
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