HomeRoast Digest


Topic: coffee roasting demonstation (12 msgs / 230 lines)
1) From: happyusx4
Greetings!
Excuse me while I come out of lurking mode...  I've been home-roasting for about two years, first with a popcorn popper and now with an IR2.  
I've been asked to give coffee roasting demonstrations at a Women's Conference next weekend.  We'll show how to roast in a popcorn popper and then have samples.  We'll give a demonstration every 30 minutes for the afternoon.
I've purchased enough Harar for tasting and for the demonstration.  (I'll roast ahead for the tasting and give away what we roast there like a door prize)) I also purchased decaf Columbian and Indonisian Flores "Jade" for tasting. 
I want to please the most people, how dark should I roast each of these?  Any thoughts would be most appreciated!
Thanks!
Nancy
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2) From: miKe mcKoffee
"How dark" is tough to say without knowing profile specifics on getting
there. How long typically to start of 1st, start of 1st to start of 2nd etc.
That said air roasting 'if' you hit start of 1st 8 to 10 min range and start
of 2nd 2:30 to 3min later I might try the Horse 5 to 10sec into 2nd, decaf
Columbia to just before start of 2nd or even first touch of 2nd, Flores
30sec or so into 2nd. Taste out to 7 days minimum and adjust roasts
accordingly. If hitting 1st and 2nd faster, especially start of 1st to start
of 2nd faster, then going a bit deeper into 2nd since external bean will be
roasted more than internal.
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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3) From: Dennis & Marjorie True
check your voltage where you will actually be doing the demo..... could 
be VERY different from your home and that could change the profile of 
the popper significantly
just my .02 and as always YMMV!!!
Dennis
happyusx4 wrote:
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4) From: webviking6
Hi,
I've actually never home-roasted coffee, but have just ordered a Behmor 
and can't wait for it to come so I can get started.  But I am coffee 
nut, which is why I am getting into home roasting.
You asked how dark you should roast your samples to satisfy the most 
people possible, and that's a tough question.  Most consumer coffee sold 
in this country comes from dark roasts to disguise the inferior quality 
of the beans, so most casual coffee drinkers in this country equate a 
strong, bold, burned cup of coffee from a dark roast with "good" coffee.
If you hand the average coffee drinker a cup of Purple Mountain Kona 
from a Full City roast, for example, it may be far too subtle for them 
to "get it." on the first cup or two.
I know it was for me.  My recent experimentation with making good coffee 
at home, first led me to whole roasted beans instead of pre-ground, then 
brewing by French press instead of automatic drip, then buying high 
quality roasted beans shipped directly from the farm (at a 
correspondingly high price, another reason for getting into home roasting).
One of my first experiences with truly fresh roasted quality beans was 
an order of two pounds of Kona coffee from Mountan Thunder in Hawaii.  I 
got a pound of French roast and a pound of Vienna roast.  And these guys 
ship their coffee by Fed Ex within 24 hours of roasting, so you 
generally get it (even in Colorado) within 72 hours of roasting.
They were both incredible, but at first, I thought the French roast was 
better, because I was used to the burned flavors inherent in a darker 
roast, but eventually came to realize that the lighter Vienna roast was 
actually far better.  It took awhile for my palate to adjust to the 
subtlety of the lighter roast, but when it did, I realized that it was 
exquisite compared to the darker roast.  I've come to believe that 
French roasting Kona coffee should be a crime!  But so many people 
expect those burned flavors from a darker roast, that they demand it, 
even from an exquisite high quality bean like true Kona.
So even though I think a dark roast is overkill in a lot of cases, I 
think you will make a bigger impression on people by handing them the 
first cup of coffee they've probably ever had from actual fresh-roasted 
beans if it's dark roasted, than if it's from a lighter roast that 
actually showcases the exquisite flavors from a high quality grade of 
beans better.
Of course, you should probably bring the roast you prefer along with a 
dark French roast that most people will be expecting and pass out both.  
I'd be willing to bet though, 2 out of 3 average coffee drinkers will 
reflexively say the darker roast is better.
That's what a lifetime of drinking Folgers or Maxwell House turns you 
into, lol.
- John
happyusx4 wrote:
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5) From: Brian Kamnetz
John,
Very well stated. I too went through the progression you describe so
well. At one time in the past, I thought that there was one "coffee
flavor", and some beans/roasts/etc did better than others at
approaching the perfect coffee flavor. Only over time did it finally
dawn on me that coffees have a very wide range of flavors, similar to
the very wide range of flavors found in wines. I think that it is
common for people to initially have the very narrow coffee paradigm
before, through the experience of finding a "new" coffee flavor that
is very appealing, breaking into the broader paradigm. But for most
people, that occurs over time.
Brian
On 5/11/08, webviking6  wrote:
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6) From: Barry Luterman
Taking a excellent Kona to a Vienna Roast is analogous to cutting a
single malt Scotch with 7-up.
On Sun, May 11, 2008 at 4:00 AM, webviking6  wrote:
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7) From: Sheila Quinn
To me, either Vienna or French are dark roasts -- I wouldn't consider 
either of them light or even medium.
Sheila
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8) From: Brian Kamnetz
On 5/12/08, Barry Luterman  wrote:
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Or cutting a single malt Scotch with DIET 7-up!
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9) From: Seth Grandeau
what about cutting a single malt scotch with kona coffee?
On 5/12/08, Brian Kamnetz  wrote:
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10) From: Brian Kamnetz
On 5/12/08, Seth Grandeau  wrote:
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Seth,
That may be akin to mixing a very pretty green paint with a very
pretty brown paint....
Brian
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11) From: Seth Grandeau
both scotch and kona coffee taste MUCH better than paint. :)
On 5/12/08, Brian Kamnetz  wrote:
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12) From: webviking6
I totally agree now, but it took me awhile to get there :)
Barry Luterman wrote:
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