HomeRoast Digest


Topic: lots of oil on beans? (10 msgs / 227 lines)
1) From: james McDougal
Anybody experienced enough oil on beans to transfer to hands? Beans are
Honduras organic Marcala roasted about to FC+ (30 seconds of rolling 2C) 3
days ago. The oil is not just a sheen but enough to tranfer to hands when
handling the beans. They seem good - sweet marshmallow fragrance, almond
aroma, mild body, mild cinnamon taste with a nutty aftertaste. They lost
about 25% of the weight during roasting in stovetop popper. The oil is
almost tasteless but very apparent, visually. Is this normal?
Jim
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2) From: Coffee
I got a bunch of oil after a few days when I slightly over-roasted  
Guatemala Organic Finca Ceylan Maragogype. It was thick and enough to  
transfer to the sides of the container and make the beans stick  
together. Still tasted good though. I thoroughly cleaned my grinder  
after...
-Peter
On Sep 23, 2008, at 6:07 AM, james McDougal wrote:
<Snip>
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3) From: Ed Needham
Some like very dark roasted beans (with oil present), but most who pay prime 
prices for exceptional coffees learn that roasting beans that far usually 
means losing much of the varietal taste and gaining a lot of roasty taste. 
Not necessarily a good thing for enjoying the distinct nuances of flavor 
that exceptional beans contain.
Who's to say that it's right or wrong?  Roast away if that's what you like, 
but you can probably get by with cheaper and lesser quality beans and still 
get the same effect.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

4) From: John Carlson
I read somewhere that a wise roaster once said "the oil should remain in th=
e bean". My favorite roast produces beans with a slight shine and just a to=
uch of oil showing here and there. Killing the roast just as the 2nd begins=
 generally produces these results. City roast?
 =
John
<Snip>
: Tue, 23 Sep 2008 13:10:26 -0400> Subject: Re: [Homeroast] lots of oil on =
beans?> > Some like very dark roasted beans (with oil present), but most wh=
o pay prime > prices for exceptional coffees learn that roasting beans that=
 far usually > means losing much of the varietal taste and gaining a lot of=
 roasty taste. > Not necessarily a good thing for enjoying the distinct nua=
nces of flavor > that exceptional beans contain.> Who's to say that it's ri=
ght or wrong? Roast away if that's what you like, > but you can probably ge=
t by with cheaper and lesser quality beans and still > get the same effect.=
<Snip>
.homeroaster.com> *********************> >

5) From: Joseph Robertson
Those who like oil on their beans have not graduated past the *$'s so called
2nd wave. The more you roast / cook anything the more you will loose in
taste/ flavor etc. It is a very simple equation. Yes, what Ed said is true
it is a matter of taste but also a matter of habit. I'm in this to expose
folks to a new world of taste that explodes in the medium roast levels.
Have fun and enjoy all the new tastes that come with your home roasts.
JoeR
On Tue, Sep 23, 2008 at 10:10 AM, Ed Needham  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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6) From: Edward Bourgeois
Jim  What are you roasting with? Maybe your going through first to
finish too hot. The chocolate/cocoa can shine at FC+.but lighter than
your roast. Try a batch dumping at start of the roll instead of 30
secs in.
Ed B.
On Tue, Sep 23, 2008 at 9:07 AM, james McDougal  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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7) From: Ed Needham
I would call that Full City.  City Roast will not show any oil and will be 
lighter in color with light colored chaff in the crease of the bean.  The 
terms are somewhat subjective because there are so many definitions floating 
around, but if the beans are puffed up, with a very healthy look and a few 
drops of oil showing after the roast has cooled, then I call it Full City.http://www.sweetmarias.com/roasted.pict-guide.html*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

8) From: james McDougal
Hi Ed,
I am roasting with a stovetop popper and still trying to dial in the roasts.
I have a rigid thermometer dragging in the beans as I turn the crank.
I intended to roast this bean to FC+ which according to the pictorial guide
is 454 bean temp. But my temp set up seems to underestimate the bean temp,
so I planned to stop 438-440. Here's the temp plot:http://picasaweb.google.com/mcdougal.jim/HondurasMarcalaSept08#I stopped at 438 and quickly cooled (outside with a fan).
I'm amazed at how different each SO bean roasts with the same parameters.
It's usually a trade-off because the bean sounds and smells sometimes tell
me different things than the temperature. Anyway, I'm learning and it's fun.
Thanks for your advice,
Jim
On Tue, Sep 23, 2008 at 11:07 PM, Edward Bourgeois wrote:
<Snip>
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9) From: Dennis
actually that is a FC+
just my .02
Dennis
John Carlson wrote:
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10) From: Rich
The way I read the picture chart when you get oil on the surface the 
lightest roast would be Vienna.
Dennis wrote:
<Snip>
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