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Topic: Month Long African Shootout! Update on the Kenyas (3 msgs / 94 lines)
1) From: Bryan Wray
This is just a quick tiny little update.  Roasted the Kenyas a few minutes ago and all went very well, except that I roasted the first batch on P1 and I came blazing into (and through) first.  Still achieved the right level for the most part, but the surface texture was telling me I should have been *in* first whereas the color (and time, and smell, and the fact that I had already heard first start, roll, and stop) was telling me I most certainly was already through it.  If that doesn't make sense look at the "Roast Pictorial Guide" (here:http://www.sweetmarias.com/roastprocess-singlebean/roasting-allin1.jpg)on SM's and take a look at the color of "#10," that's the color I had, but I had the surface texture of about "#7."  Am I correct in thinking that there was just too much heat coming into first?  Like, is that what would cause this?  I'm starting to focus on roasting a lot more, where previously I have been (honestly) more focused on the cupping
 and barista end of things, I am now trying to turn my attention to fixing things at the roaster point vs. at the machine point, if that makes any sense.
But anyway, before this accidentally turns into a long one, the other two I roasted on P4 (I'm still scared of P2...) and everything went awesome.  Great color, great results, bean munch was awesome (lots of orange in one, lots of... melon? haha in another- with plenty of citrus too of course, but I was definitely getting melon) and I am really looking forward to cupping these on Saturday up at Dino's (yup, Dino's is kind of sort of back, but really only kind of sort of, I don't think they are the top place in Kalamazoo- that would be Waterstreet-, but I no longer think they are the worst.  They have gotten a new roaster, new managers,  and are ordering in smaller quantities, though still not small enough in my opinion.)
Speaking of Kalamazoo... Tim Harvey, where are you at?  Haven't seen you on the list for a while.  Just in lurk mode?  Stop in over at the roastery or shoot me an email if you get a chance.  We should get together and do coffee related things, haha.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
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2) From: Bryan Wray
Oh, and there will be a longer update tomorrow with roast settings, times, cracks, etc, and also an update on those unfortunately over-roasted Yemens that never really got great, but did get decent enough that I didn't throw them out.  Still drinking them right now actually.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Fri, 7/11/08, Bryan Wray  wrote:
<Snip>
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3) From: Benjamin VerHage
Thanks for the Behmor observations for the other "Behmorians" on the list. I'll keep that in mind for my next Kenyan roast.
--- On Thu, 7/10/08, Bryan Wray  wrote:
From: Bryan Wray 
Subject: [Homeroast] Month Long African Shootout! Update on the Kenyas
To: Homeroast
Date: Thursday, July 10, 2008, 10:17 PM
This is just a quick tiny little update.  Roasted the Kenyas a few minutes ago
and all went very well, except that I roasted the first batch on P1 and I came
blazing into (and through) first.  Still achieved the right level for the most
part, but the surface texture was telling me I should have been *in* first
whereas the color (and time, and smell, and the fact that I had already heard
first start, roll, and stop) was telling me I most certainly was already
through it.  If that doesn't make sense look at the "Roast Pictorial
Guide" (here:http://www.sweetmarias.com/roastprocess-singlebean/roasting-allin1.jpg)on
SM's and take a look at the color of "#10," that's the color
I had, but I had the surface texture of about "#7."  Am I correct in
thinking that there was just too much heat coming into first?  Like, is that
what would cause this?  I'm starting to focus on roasting a lot more, where
previously I have been (honestly) more focused on the cupping
 and barista end of things, I am now trying to turn my attention to fixing
things at the roaster point vs. at the machine point, if that makes any sense.
But anyway, before this accidentally turns into a long one, the other two I
roasted on P4 (I'm still scared of P2...) and everything went awesome. 
Great color, great results, bean munch was awesome (lots of orange in one, lots
of... melon? haha in another- with plenty of citrus too of course, but I was
definitely getting melon) and I am really looking forward to cupping these on
Saturday up at Dino's (yup, Dino's is kind of sort of back, but really
only kind of sort of, I don't think they are the top place in Kalamazoo-
that would be Waterstreet-, but I no longer think they are the worst.  They
have gotten a new roaster, new managers,  and are ordering in smaller
quantities, though still not small enough in my opinion.)
Speaking of Kalamazoo... Tim Harvey, where are you at?  Haven't seen you on
the list for a while.  Just in lurk mode?  Stop in over at the roastery or shoot
me an email if you get a chance.  We should get together and do coffee related
things, haha.
-Bry
"It is my hope that people realize that coffee is more than just a
caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe
Grumpy in NYC.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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