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Topic: A tale of three Golachas and a guy named Eddie (7 msgs / 501 lines)
1) From: John Despres
Warning: long post!
 =
One helper, one bean, three roasts, three profiles, three tastings.
 =
I was having trouble with my Gene Café and sent Eddie a few questions =
regarding ramps and profiles. Mine heats up a bit slower than his does =
and therein lay my confusion. After discussing various approaches I was =
thinking about and had tried, I tried three different roasts of a =
favorite bean, the Ethiopia Organic Dry-Process Golacha.
 =
One thing I had been considering was getting the sugars to roast better. =
Based on something I read somewhere, I was thinking I could spend more =
time in the 350?F range, but Eddie suggested this probably won't do any =
good. We discussed different ways to overcome what I considered a =
shortfall in my roaster; different ramp up times, timing and temp =
changes at first crack, preheat vs. no preheat, warming times. In other =
words, Eddie gave a lot to think about.
 =
With these notes and ideas in mind and my own experience with my slower =
roaster, I set out on a journey of discovery.
 =
First roast:
Pre roast weight 228 grams, post roast weight 190 grams, 17% moisture loss
Started with a cool drum
350?F for five minutes
Bump to 482?F at 5
First Crack at 14:00
Drop to 450?F at 15:30
First ended at16:00
Drum cool coast to end down to 250?F at 18:00
End at 20:00
Vac/col cool
Full city
 =
Second roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
Preheated to 350?F
350?F for 5 minutes
Bump to 482?F at 5 minutes
First crack at 13:00 Great rolling first crack! Seemed like every bean =
was going at once and was taking a second or third shot at it!
Drop to 455?F at 13:30
First ended at 14:50
Drop to 440?F at 15:30
Drum cool coast to end down to 250?F at 18:30
End at 20:30
Vac/col cool
Full city
 =
Third roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
No preheat
482?F until first crack
First crack at 13:00, very tight!
Drop to 450 at 13:30
Drum cool to 250?F at 16:00
250?F reach at 19:10 - roast ended
Vac/col cool
 =
Results:
First roast
Rested 16 hours
Outstanding! A very bright cup of coffee - Lots of fruit and slight =
chocolate in the aroma and at the fore in the cup with deeper chocolate =
notes later, chocolate and apricot in the  aftertaste. This roast is =
very nearly a great fruit bomb.
 =
Second roast
Rested 16 hours
Not as good as the first roast but still very good. The fruit is less =
present in the fragrance and the aroma with some chocolate. In the cup, =
these notes are also a little milder. Nothing really jumping out in the =
huge way as it did in the first. The fruit is still there as well as the =
chocolate. It's all just a bit lighter in flavor.
 =
Third roast
Rested 16 hours
This roast isn't anywhere near the Golacha I was hoping for. I really do =
prefer the fruitiness of the first roast. This one is very nutty and =
malty throughout with a little spice coming out. There aren't any =
distinct flavors that present themselves. This roast doesn't suck, but =
it ain't no great shakes, either.
 =
I've been aware the difference a profile can make, but this was an =
amazing experiment. I have a fourth profile in mind and may try it soon. =
This three roast test has given me a good ground zero to begin other =
roasts with and continue profile experimenting.
 =
I'll be trying to reproduce roast # 1 this afternoon. We'll see how it goes.
 =
Thanks, Eddie, for your help.
John
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
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2) From: John Despres
Warning: long post!
 =
One helper, one bean, three roasts, three profiles, three tastings.
 =
I was having trouble with my Gene Café and sent Eddie a few questions =
regarding ramps and profiles. Mine heats up a bit slower than his does =
and therein lay my confusion. After discussing various approaches I was =
thinking about and had tried, I tried three different roasts of a =
favorite bean, the Ethiopia Organic Dry-Process Golacha.
 =
One thing I had been considering was getting the sugars to roast better. =
Based on something I read somewhere, I was thinking I could spend more =
time in the 350?F range, but Eddie suggested this probably won't do any =
good. We discussed different ways to overcome what I considered a =
shortfall in my roaster; different ramp up times, timing and temp =
changes at first crack, preheat vs. no preheat, warming times. In other =
words, Eddie gave a lot to think about.
 =
With these notes and ideas in mind and my own experience with my slower =
roaster, I set out on a journey of discovery.
 =
First roast:
Pre roast weight 228 grams, post roast weight 190 grams, 17% moisture loss
Started with a cool drum
350?F for five minutes
Bump to 482?F at 5
First Crack at 14:00
Drop to 450?F at 15:30
First ended at16:00
Drum cool coast to end down to 250?F at 18:00
End at 20:00
Vac/col cool
Full city
 =
Second roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
Preheated to 350?F
350?F for 5 minutes
Bump to 482?F at 5 minutes
First crack at 13:00 Great rolling first crack! Seemed like every bean =
was going at once and was taking a second or third shot at it!
Drop to 455?F at 13:30
First ended at 14:50
Drop to 440?F at 15:30
Drum cool coast to end down to 250?F at 18:30
End at 20:30
Vac/col cool
Full city
 =
Third roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
No preheat
482?F until first crack
First crack at 13:00, very tight!
Drop to 450 at 13:30
Drum cool to 250?F at 16:00
250?F reach at 19:10 - roast ended
Vac/col cool
 =
Results:
First roast
Rested 16 hours
Outstanding! A very bright cup of coffee - Lots of fruit and slight =
chocolate in the aroma and at the fore in the cup with deeper chocolate =
notes later, chocolate and apricot in the  aftertaste. This roast is =
very nearly a great fruit bomb.
 =
Second roast
Rested 16 hours
Not as good as the first roast but still very good. The fruit is less =
present in the fragrance and the aroma with some chocolate. In the cup, =
these notes are also a little milder. Nothing really jumping out in the =
huge way as it did in the first. The fruit is still there as well as the =
chocolate. It's all just a bit lighter in flavor.
 =
Third roast
Rested 16 hours
This roast isn't anywhere near the Golacha I was hoping for. I really do =
prefer the fruitiness of the first roast. This one is very nutty and =
malty throughout with a little spice coming out. There aren't any =
distinct flavors that present themselves. This roast doesn't suck, but =
it ain't no great shakes, either.
 =
I've been aware the difference a profile can make, but this was an =
amazing experiment. I have a fourth profile in mind and may try it soon. =
This three roast test has given me a good ground zero to begin other =
roasts with and continue profile experimenting.
 =
I'll be trying to reproduce roast # 1 this afternoon. We'll see how it goes.
 =
Thanks, Eddie, for your help.
John
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820

3) From: Coffee
While I haven't tried any controlled experiments like you have, I do  =
notice a tremendous difference with that first temp step for 5 minutes  =
vs what you did on your third roast (I've been doing 300 for 5 minutes  =
then on from there.) Coffee roasted like your third batch mostly just  =
tastes like coffee without any real distinguishing flavors.
-Peter
On Apr 10, 2008, at 6:13 AM, John Despres wrote:
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4) From: Bill
John,
did your temp ramp at a consistent rate to first crack?  What were your
intervals?  Right now, I'm doing about 20F/min after it hits 250 (at about 5
minutes).  Curious what you're doing...
bill
On Thu, Apr 10, 2008 at 7:13 AM, John Despres <
john> wrote:
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ee.com
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5) From: Scott Bukofsky
Interesting profiles.  You are really turning back the temperature between
first and second if I am reading it correctly.  I haven't tried finishing at
temperatures that low on the Gene - I usually am at 460 degrees at the end.
Every time I have tried profiles like those with the highest temperature
into first crack, things have progressed too fast leading to under-developed
roasts. I usually sneak up on first slower, finding better flavor
development.
Thanks for the great notes; there is always something new to try!
-Scott
On Thu, Apr 10, 2008 at 9:13 AM, John Despres <
john> wrote:
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ee.com
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6) From: Eddie Dove
Um ... okay ... you do all of this work, take the time to take notes,
the share it with all of us and you thank me!?!?!
Perish the thought!  I sincerely appreciate you taking the time and
sharing.  Please do let us know about the next batch!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/Homeroast mailing list
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7) From: John Despres
Ah, but, Eddie, you make me think. And for that I am grateful and thankful.
So there!
John
Eddie Dove wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD’s Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures 9upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820


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