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Topic: Monday mid-morning cup: Brazil Cerrado Dry Process Lot (40 lines)
1) From: Kurt Kroon
On 06 Aug 2008 21:40:27 -0700, several of us wrote:
<Snip>
So, I roasted on Friday -- my enthusiasm got the better of me, and I ended
up taking it into 2nd crack by about 10-15 seconds, giving me a Vienna
roast.  It was still snapping enthusiastically when I dumped it to cool, so
I didn't burn it ... and I've happily consumed coffees that were much darker
roasted than this.  (Though, in those cases, it has been less about enjoying
French roast for its own sake -- I'm just a bit sensitive to the amount of
caffeine in lighter roasts.)
<Snip>
... which, roasted to Vienna and given a couple days' rest, produces a
lovely full-bodied, but surprisingly mild, cup.
I usually drink coffee with cream and sugar -- call me a heretic if you must
-- and it tastes very good this way, as well.  (In my defense, I added a lot
less than I usually do, this coffee is mild enough that it doesn't need
taming ... and at any rate, the second cup is in the thermos, and I'll drink
it black for comparison's sake.)
<Snip>
... which is exactly what happened. :(
<Snip>
I used the popcorn measure that came with the popper.  I figured that it
would be a good batch size for a beginner, and it worked out okay.  It was a
very small batch: the beans pretty much stirred themselves (I helped); and I
got about 15-20 seconds between first and second crack.  That's when I
realized that I had missed my mark (FC/FC+), so I dumped them to cool as
quickly as I could.
Oh, well -- lesson learned.
(Take 1 -- we'll see how many it takes for the lesson to really settle in.)
Kurtis
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