HomeRoast Digest


Topic: Bali Kintamani Arabica is interesting (15 msgs / 453 lines)
1) From: Paul Helbert
I just finished renewing the front wheel bearings on my wife's '96 Corolla
(210k miles) as the cold drizzle, which is now rain, began. Put 2 1/2 SCAA
scoops of SM's Bali Kintamani Arabica into the top of the antique Cona
Tabletop No II and set the new Yama butane lamp under it. The eruption of a
coffee geyser on my secondary computer table caught my attention a few
minutes latter! I've  brewed with this rod and this heater before without
problem, but this time the glass filter rod got lifted up out of its funnel
and I had to reset it while the coffee was gurgling. The round bowl allows a
clean pour even with sediment in the bottom so I have just been enjoying the
perfect cup for a dreary afternoon.
When I roasted it, seven days ago, (in air popper because it is not a bright
coffee) I noticed that it did not roast very evenly nor take on as much
color as am I used to for the degree of roast. Bean crunch test told me to
do a darker second roast (to FC+, first roast was roughly City+). This
afternoon's cup is 2:1 FC+:C+. The tobacco is there in the taste and
especially in the after taste. Aroma is rather lacking and I didn't get much
sweetness until twenty or thirty minutes later in the after taste.
I don't know what to do with this one. Just drink it I suppose.
-- 
Paul Helbert
We have enough youth.
How about a fountain of smart?
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2) From: Brian Kamnetz
Paul,
I enjoyed your entire post. Thanks for paining that wonderful picture,
with homeroast solidly in the center!
Brian
On Fri, Mar 7, 2008 at 4:50 PM, Paul Helbert  wrote:
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3) From: John Despres
I've found this coffee likes it at FC+. The carmelized sugars really =
stand out. If I remember correctly (I made no such notes in my logs), =
it's not a very even roast, so don't sweat that part.
As long as it tastes good, eh?
John
Brian Kamnetz wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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4) From: Eddie Dove
And taste good it does ... I just ordered a 20 pounder of this with
some other 20 pounders.  Get yours before I get the rest!
Have a great weekend!
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, Mar 7, 2008 at 4:20 PM, John Despres
 wrote:
<Snip>
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5) From: Robert Yoder
Dear Paul,  
 
In answer to your question: (and postscript):  
 
"I don't know what to do with this one. Just drink it I suppose.>> --> Paul Helbert>> We have enough youth.> How about a fountain of smart?"
 
I say, love it, copy it and send it to many friends.  Thanks for this!
 
robert yoder> Date: Fri, 7 Mar 2008 17:01:13 -0500> From: bkamnetz> To: homeroast> Subject: Re: [Homeroast] Bali Kintamani Arabica is interesting> > Paul,> > I enjoyed your entire post. Thanks for paining that wonderful picture,> with homeroast solidly in the center!> > Brian> > On Fri, Mar 7, 2008 at 4:50 PM, Paul Helbert  wrote:> > I just finished renewing the front wheel bearings on my wife's '96 Corolla> > (210k miles) as the cold drizzle, which is now rain, began. Put 2 1/2 SCAA> > scoops of SM's Bali Kintamani Arabica into the top of the antique Cona> > Tabletop No II and set the new Yama butane lamp under it. The eruption of a> > coffee geyser on my secondary computer table caught my attention a few> > minutes latter! I've brewed with this rod and this heater before without> > problem, but this time the glass filter rod got lifted up out of its funnel> > and I had to reset it while the coffee was gurgling. T
 he round bowl allows a> > clean pour even with sediment in the bottom so I have just been enjoying the> > perfect cup for a dreary afternoon.> >> > When I roasted it, seven days ago, (in air popper because it is not a bright> > coffee) I noticed that it did not roast very evenly nor take on as much> > color as am I used to for the degree of roast. Bean crunch test told me to> > do a darker second roast (to FC+, first roast was roughly City+). This> > afternoon's cup is 2:1 FC+:C+. The tobacco is there in the taste and> > especially in the after taste. Aroma is rather lacking and I didn't get much> > sweetness until twenty or thirty minutes later in the after taste.> >> > I don't know what to do with this one. Just drink it I suppose.> >> > --> > Paul Helbert> >> > We have enough youth.> > How about a fountain of smart?> >> > Homeroast mailing list> > Homeroast> >http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comConnect and share in new ways with Windows Live.http://www.windowslive.com/share.html?ocidT_TAGHM_Wave2_sharelife_012008Homeroast mailing list">http://lists.sweetmariascoffee.com/li stinfo.cgi/homeroast-sweetmariascoffee.com> >>> Homeroast mailing list> Homeroast>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comConnect and share in new ways with Windows Live.http://www.windowslive.com/share.html?ocidT_TAGHM_Wave2_sharelife_012008Homeroast mailing list
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6) From: Paul Helbert
Robert Yoder. I know a Robert Yoder. You're not an EMC (now EMU) grad,
photographer living near Keezletown are you?
-- 
Paul Helbert
"The time has come, to talk of many things..."
       --  The Walrus to the Carpenter
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7) From: David Rossell
I just roasted some of this on Saturday and was wondering if I botched the
roast, given how non-uniform the beans looked.  Nice to know I'm not crazy
(er, in this respect, anyway).  Found a few obvious quakers with this bean,
which I haven't on Tom's other offerings.  Is that typical for the Kintamani?
I'll see how it tastes tomorrow . . .
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

8) From: Clay Spence
David,
I had similar results. I also seemed to get very little chaff, which makes
it hard for my IR1 to get the temperature up, so the roast was slow. It
still came out well at FC-FC+. It was a little better if I left chaff in
from a previous roast. I liked this much better in a French press than a
drip maker. (The difference isn't as pronounced with many other coffees.)
Clay
On Mon, Mar 10, 2008 at 8:33 AM, David Rossell 
wrote:
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9) From: Allon Stern
That is odd. That Bali always impresses me with its consistent  
appearance and smooth, even roasts (likely due to its processing). I  
use an IR2.
-
allon
On Mar 10, 2008, at 8:33 AM, "David Rossell"  
 wrote:
<Snip>
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10) From: David Rossell
I'm using a Behmor and roasted it just into the second crack before starting
the cooling cycle. Very little chaff in the roaster, but a fair bit of the
skin still on the bean.  
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

11) From: Ken Mary
Slower roasts tend to even out the bean colors in general. But evenness does
not necessarily mean better flavors.
David, if by quakers you mean very light color beans, then this could
definitely mean a too fast roast. Break open and smell or taste these, if
foul then toss them out and roast slower next time. Some origins or
different lots of the same origin may make light colored foul or peanut
smelling/tasting beans (that is why I call them peanuts), while other
origins "peanuts" taste fine. Very often a fast roast will produce foul
peanuts, while a slower roast of the exact same bean in the same roaster
will produce neutral or good tasting peanuts.
Drum roasts will even out the colors without degrading flavor. In my
experience, poppers and other air roasters do not do a good job of roasting
Ethiopians and especially Yemens due to the peanut problem. But oddly
enough, air roasters work fine with most Indonesians.
--
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12) From: David Rossell
I'll give that a shot next time, thanks for the tip!  I pulled maybe 4 or 5
light beans out; they were smaller, and a little mis-shapen compared with the
others, so they stood out.  For what it's worth, here's the roasting profile:
Behmor profile 1 lb. P2 A
roasted 9 oz. of coffee
First crack start:  6:20 remaining on an 18-minute roast
First crack end:  ?
Second crack start:  2:32 remaining
Cooled at 2:15
Shooting for FC+, but I think I brought it in a little closer to FC
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

13) From: Floyd Lozano
I thought my roast was done, and pulled it and most of the beans were
a very light color, much lighter than I am accustomed to.  I quickly
put them back in the drum and in the grill and cranked the heat to
make up for the loss of pulling them.  about 2 minutes later, rapid
fire 2nd crack ensued.  I was totally tricked by the color of these
beans.  I might have to buy a couple more lbs to figure out where I
went wrong with them.
-F
On Mon, Mar 10, 2008 at 9:38 AM, David Rossell
 wrote:
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14) From: Rich
I have a wonderment about the profile you used.  Looking at this web 
page, URL:http://www.sweetmarias.com/roasting-VisualGuideV2.htmland 
item #12, #13, #14 indicate you roasted the coffee to at least light 
Vienna if your times and cracks are correct.  This does not compute.
And, examination of the power curve of the P-2 profile indicates the 
power input to the beans drops from 100% to 65% at 10.8 minutes.  Your 
heat input dropped before the start of 1st crack, pop, snap, or whatever 
we call it today.  This is not good as far as I know.
I would adjust the time as follows to maintain heat at 100% to the start 
of 1st.  If you set your total time to 21:00 minutes before START you 
will have 100% until 12:36 minutes.  Then if you think you need to give 
it a shot at the end you still have 2:30 you can add to the last 100% 
power stage by adding it after START.  The P-2 profile returns to 100% 
power for the last 10% of the base profile.
This should work with a full pound of beans and I would not expect much 
change in the start of 1st crack point by reducing the weight of beans, 
1:40 minutes total shift from 1/4 to 1 pound.
The Behmor is not a modified hot air popcorn popper and is relatively 
insensitive to bean load weight.
The profile described above is what I am going to apply to a pound of 
Kenya Ruiru - Oaklands Estates later today or Tuesday.  Plan to initiate 
COOL 2:40 after the 1st crack of 1st. for a C+ roast.
David Rossell wrote:
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15) From: Vicki Smith
Tom wrote an interesting piece on quakers in the January-February Tiny 
Joy: Seehttp://sweetmarias.com/tiny_joy_html/tinyjoy-janfeb08.pdfIf there are only a few, and they taste good, he recommends not being 
too aggressive in taking them (and other not quite dark enough beans) out.
Colour is not a terrific guide to how far a roast has gone. If you are 
getting to the first few 10 or so seconds of second crack, I'd call it a 
FC+ even if they look light. If second is really going to town, I'd 
consider it a Vienna (or more).
vicki
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