HomeRoast Digest


Topic: Roast troubleshooting. (4 msgs / 137 lines)
1) From: Mike Koenig
Right now, I'm drinking some Yemen Sana'ani (sp?) roasted to Full
City, rested 3 days, and brewed in the AP at work.  I'm getting what I
can only describe as a taste of roasted grain (similar to the smell of
roasted Barley malt for the homebrewers among us),  it's quite
different from the grainy taste of underroasting, but I lack the
vocabulary to describe it well.
I also get this in the smell of the beans, and in the aroma of the wet grinds.
Roast profile (in a HotTop) was steady 100% heat, until about a minute
before 1st crack (by my guess from the HT display), then back off to
50% for a controlled coast through First Crack, and stopped where I
thought 2nd would start (probably about 3-4 minutes after the start of
1st).  I don't have more detail, because I refuse to keep notes (too
much of that at work)
Anyone know what I could have done to cause this off flavor?  All the
good flavors of this coffee are there, just sitting behind this funny
roasty taste.
(This brings me to an idea,  a Roasting Troubleshooting Chart would be
quite a useful thing, maybe on the Wiki.... where we could all
contribute what we know the causes of certain defects are..  )
Thanks,
--mike
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2) From: miKe mcKoffee
How's the cup now at 5 days rest? Remember "Yemeni coffees need rest after
roasting. They have more aromatics at 12 hours or 24 hours, but really
develop at 72+ hours of rest after roasting. This is even more true for
espresso." Even 3 days rest is often less than optimal IMO.
If still roasted grain notes days 5 through 7 rest suspect may simply be a
hair lighter roast than the bean wants. In which case take it to a touch of
2nd instead of stopping before. Might also try after dropping power to 50%
going into 1st bring power back up after a minute or so of 1st. Could be a
tad too slow final development slightly baking. Can't say for sure since
don't have specifics of your time/temps etc. And I don't have a clue what
I'm doing anyway, just tend to fake it pretty good:-) Truly the more I know
the more I don't know!
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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3) From: Mike Koenig
miKe,
Thanks for your input. The odd flavor has gotten a bit muted after a
few more days, but it's still there.  It's now tasting more like
typical roast flavors, that are getting even more muted as the cup
cools (I'm drinking it while I write this, and it's pretty good)  I
seem to have a fairly high sensitivity to any bitter roast tastes, and
therefore tend to find even low levels of roast notes rather yucky.
I think you may be right, I may have left the heat too low and baked
it some.  I've been trying mostly City-City+ roasts lately, and
probably wasn't thinking hard enough about providing enough energy
after 1st crack.
I haven't yet tried this as an espresso (since I have a batch of
Monkey that's tasting really good right now),  I will be sure to do
that before it's gone.
--mike
On Fri, Oct 10, 2008 at 11:14 AM, miKe mcKoffee  wrote:
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4) From: miKe mcKoffee
Hmmm, "bitter roast tastes". Are all roast notes inherently bitter? Are
browning caramelized sugars roast notes? Roasting too fast or too far for
sure can elevate bitterness as can brewing too hot or too long. Yet I don't
think there are many beans that would be bitter because of roast even a
touch of 2nd FC with a good profile. Yet indeed different palates are more
sensitive to different tastes. And definitely not saying FC the ideal roast
for all or most beans, simply an example of what is often a good starting
point for an unknown bean and usually a decent roast about any bean
balancing varietal character and caramelization. Of course sometimes too
much caramelization, sometimes not enough...the Journey never ends...And I
GET to fire up the USRC 3k for a goodly 80# or so session tomorrow so life
is good regardless the current meager financial rewards!
Time to go beat up some boneless skinless chicken breasts 'til their nice
and flat then rub some Cajun' seasonings on 'em then TEC mesquite grill 'em
for dinner...
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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