HomeRoast Digest


Topic: degree of roast for Monkey blend (8 msgs / 159 lines)
1) From: Mike Koenig
To those of you who regularly roast Monkey blend, I'm curious as to
the degree of roast you prefer.
While Tom mentions in his description to stop at rapid 2nd crack, this
inevitably gives me an ashy taste.
I usually try to pull it just at the start of 2nd crack,  and it's
pretty good at this stage (I don't mind some acidity), but I keep
thinking I'm missing something by not going to a light Vienna roast on
this one.
Does anyone routinely roast Monkey to Vienna without it turning ashy??
Is the key a slower ramp into 2nd crack?
Thanks,
--mike
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2) From: Peter Walsh
I roasted until the second crack was rappid the first time and got  
ashes. I neglected to account for my GC coasting a bit darker during  
the relatively slow cool cycle. Next time I roasted until a little  
after the start of second crack and it turned out great.
-Peter
On Mar 13, 2008, at 8:30 AM, Mike Koenig wrote:
<Snip>
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3) From: Coffee
I roasted until the second crack was rappid the first time and got  
ashes. I neglected to account for my GC coasting a bit darker during  
the relatively slow cool cycle. Next time I roasted until a little  
after the start of second crack and it turned out great.
-Peter
On Mar 13, 2008, at 8:30 AM, Mike Koenig wrote:
<Snip>
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4) From: Rob Shaffer
I'm drinking a Monkey blend now.  On my Gene Cafe roaster I go to the start
of second crack.  Rapid second crack is too dark and oily for my liking with
the Monkey blend.
On Thu, Mar 13, 2008 at 8:49 AM, Coffee  wrote:
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5) From: Allon Stern
On Mar 13, 2008, at 11:30 AM, Mike Koenig wrote:
<Snip>
I roast it until the thermocouple I have threaded into the iRoast2  
reads 455-460 or so.
What's your roaster?
-
allon
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6) From: Mike Koenig
I should have mentioned what I'm roasting with....It's a homebrew
metal drum, similar to an RK but smaller.
--mike
On Thu, Mar 13, 2008 at 12:19 PM, Allon Stern  wrote:
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7) From: Tom & Maria - Sweet Maria's Coffee
On the Probat here at Sweet Maria's we roast it between 458-460 
degrees on the k-type probes we have installed on the drum. Second 
crack starts but does not get to a full roll. We also rest it 3-5 
days before really evaluating the blend. I just pulled shots last 
night with Monday PM roast and it was good, but still not fully 
rested at 48 hours. You can get away with less rest in an air roaster 
though...
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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8) From: James C. Hathaway
I'm still a newbie, but I have had pretty good results any from the
beginning of 2nd crack all the way through to 10 seconds into rolling 2nd.
I have had an ashy monkey when it got about 20 seconds into 2nd.  For the
most part, I think it's a pretty versatile blend.  
Liquid Amber, however, I get well into second crack and it is deelish!  Same
with Classic Italian!


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