HomeRoast Digest


Topic: Lintong at C+?? (6 msgs / 233 lines)
1) From: Bill
Just ordered 5 lbs of the Sumatra Lintong from SM (also bought some Guat
Oriente DP, but I can't say that!!!).
In the cupping notes, Tom dares us to take it to a C+ and drink it there.  I
would have bought the Grade 1 Mandheling, but that stuff needs a FC+, while
the Lintong can do a variety of roasts.
Anyone drank the Lintong at C+?  I'm curious about your experience!!!
Hope someone has, and is willing to share!  I'll let you know what I think.
 I have shied away from FC+ roasts, just too dark to me... so I'll be
interested to see what this tastes like...
Gonna roast some Koratie DP tonight...mmmm...  so good!
peace
bill
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: miKe mcKoffee
When I first started home roasting I actually developed a phobia to 2nd
crack and didn't roast anything even to touch of 2nd for two years. Guess
what, I've long since come to the realization some coffees are better
balanced taken into 2nd, like many Indonesian coffees. Usually not much into
2nd, but into 2nd nonetheless.
Typed finishing a right delightful afternoon Americano of just coming alive
at 3 days rest Panama Mama Cata Gesha from last year, greens stored vac
sealed frozen. Home because had to meet appraiser (consolidating 1st and 2nd
into new lower % 1st) Appraiser just left, enjoyed his first ever Gesha cup
too... This type of coffee is NOT one that benefits from any 2nd! But I do
take it to ~5f before anticipated 2nd in ~14min drum roast. Darker than many
might roast it, but yields a better balance without sacrificing the Gesha
character IMO. Could be because primary brewing method is 'spro:-)
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/Homeroast mailing list">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From:
I guess I am in that stage now. Especially with the behmor and coast times. I get edgy during first crack not knowing exactly when to stop the roast...because, at least as of now, I don't seem to like any roast taste at all...even for spro. City/city plus shots I pull at home are brighter sweeter and more unique than I have ever found in a shop (even a top shop like 9 av espresso in NYC). 
when I was hitting second crack by mistake when I first started with the behmor...i felt that it was a failed roast.
miKe, what made you change your approach?
Dean De Crisce
Sent from a Treo phone.

4) From: miKe mcKoffee
Good question! First I'll say I had excellent roast control much of that
"2nd crack phobia time" via bean mass temp monitored dual variable boosted
voltage controlled split wired Rosto roasting which afforded very good
profile control which allowed mucho profile experimentation. And relatively
good cooling so roast overshoot or coasting wasn't an issue. But the phobia
began before taming the Rosto! While not a super speed demon roaster like an
FR still when the Rosto was unmodified it was all too easy to fly hard
uncontrolled into 2nd. And since at the time roasting MANY Konas that was
not a good thing have happen. After taming the Rosto spent those couple
years exploring lighter, even bizzarely light roasts various profiles. (How
'bout a 20min cinnamon roast for example!)
IIRC the first bean that really whupped me up side the head enough times
enough different pre-2nd profile attempts with unsatisfactory results was a
Sulawesi. Finally fought down the phobia and took it into 2nd. Lo and behold
that Sulawesi finally sang it's song. The phobia became a shattered myth of
2nd crack being a no roast zone for all beans. To be sure some, even many,
possibly most beans hearken to a pre-2nd roast, but definitley not all.
Behmor wise while I have one only used it a couple months last summer before
getting a CCR HotTop and haven't used it since. Never did get roasts with
the Behmor as good as Rosto profiled roasts. But then I was playing with the
Behmor heater split out controlled via variac and pushed the roast times and
batch size. Believe it really needed a faster rpm drum with what I was
attempting. 
As far as 'spro and pre-2nd roasts go depends. I find the widest most
dynamic shot flavor range achieveable melange of pre and into 2nd. Which is
why 2 of Ohana's elements taken beginning of rolling 2nd (deep notes MM &
Aged Sumatra), 2 elements just touching 2nd (mid-range notes) and two
elements well pre-2nd (you guessed it, the acidic dance). Generally speaking
a pre-roast blend or SO targeted for shots I wouldn't take as far into 2nd
nor as light as I might individual post roast blend elements.
I've learned or come to believe one of the disadvantages of home roasting
and doing any blending is the thought or need to conserve beans so won't
roast too much at a time and therefore pre-roast blend rather than post
roast blend. I was guilty of this when I first started exploring blending a
few years ago. IMO this can greatly limit cup potential.
It's all irrelevant yet relevant, it's the Journey that counts.
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/
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Dean De Crisce
Thanks
On Fri, Oct 10, 2008 at 1:25 AM, miKe mcKoffee  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Tom & Maria - Sweet Maria's Coffee
I like Lintongs a bit lighter, with their unique mahogany-toned 
flavors and a sweetness you rarely find in "Mandheling" lots. But I 
think they really benefit from rest too. Also, Sumatras are softer 
coffees and like a longer roast time and gentle warm-up if possible. 
I have always wondered about the Lintong flavor profile, since it is 
a regional thing: Lintongs are from Lake Toba area, far south of 
where a lot of Mandheling lots originate; Aceh district. Anyway, I 
guess I will find out since I am headed there in a few weeks! Will 
hit Sulawesi as well, which I have yet to visit.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest