HomeRoast Digest


Topic: stalled a Kenya (31 lines)
1) From: Bill
as the subject line indicates, I stalled a Kenya last night in my roasting.
 I was using a breadmaker for the first time, a DAK machine with my HG.
 Anyway, I know how to inch a roast into 1st with my DB, but it is like 10
inches across.  the breadmachine is about 5 inches across.  The reduced
diameter increased the needed amount of heat input.  I didn't know that.  At
10 minutes, the roast was at 395.  I backed the heat off, like I would using
the DB.  Anyway, the smaller BM didn't work well with that.  At 11 minutes,
the roast was at 390.  Uh oh.  I increased the heat again, blew into 1st
crack, lowered the heat again, and coasted to about 425F, a nice C+ roast.
Nice if I hadn't stalled the heat before first crack.  Anyway, I cooled the
roast and bagged it, to try it out.
So it's at less than 24 hrs roast but it is flat.  Tastes like coffee, but
very little of the high notes I would expect from a Kenyan.  No acidity, no
tartness, no nada.
So a lesson learned about how to take a roast into first using the
breadmachine... pricey lesson (the last of my Kenya Gethumbwini PB), but
still a good one.  The next few roasts I did, I didn't have any problem
taking the roast into first after the Kenyan.
Thought you might like to know.  I'm getting kinda good at stalling roasts
(this is number 2).  Hopefully I don't do this much more!
bill
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