HomeRoast Digest


Topic: Puro Scuro retirement is killing me! (6 msgs / 212 lines)
1) From: michael kaericher
I just got into home roasting about 6 months and lately have been doing rea=
lly well with both the whirley-pop as well as oven roasting.
Last week I finally tried roasting the pound of Puro Scuro that I bought a =
couple of months ago. This blend is themost awesome coffee that I hav=
e ever tasted (Aeropress heaven). So I jump online to quickly order 5 mo=
re pounds only to find that the blend is retired!
Someone tell me that it will periodically make it's way out of retirement!
      =
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2) From: Carol Lugg
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3) From: John Mac
Looks like you both have to learn how to blend. Tom has let it be known that
Puro Scuro was a Mokha/ Java blend with a twist.
Take a good look at the green beans you have left and that can give you a
visual on the bean types and amounts Tom was using.
Check out the Blending page in Tom's library of info.
Cheers,
John in Nor Cal
On Mon, Feb 9, 2009 at 12:10 PM, Carol Lugg wrote:
<Snip>
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4) From: Scott Miller
And with excellent beans, it's not terribly hard to get good results
right out of the gate.
A good starting place is Michael's (just plain) suggestion:
50% Brazil
25% Ethiopian (dry process works well)
25% Indonesian
Post roast blend those. If you have a good robusta and want some bite,
add 10%, by weight, to the above blend.
Or, add 20%, Monsooned Malabar to the above basic blend and you have
another popular option.
The pros and tinkerers have plenty of useful information to
contribute, but you don't have to get too complex to get results that
far surpass what most shops do.
cheers,
Scott
On Tue, Feb 10, 2009 at 4:03 PM, John Mac  wrote:
<Snip>
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5) From: Michael Dhabolt
Michael,
I like Scott's take on this ;~)
<Snip>
A good starting place is to roast them all to 440 F (if you have good
bean temp indication - or lacking that - roast to the first hint of
second crack).  Then start modifying your End Of Roast (EOR) temp for
each bean to bring out the character that works for your taste.  For
me a little lighter for the Africans and a little darker for the
Indonesians.
Then when you have something that really trips your trigger and can
roast it consistently, throw a little extra junk in the game.  Like,
read Tom's bean descriptions and look for a couple of Indonesians that
sound really interesting and mix them 50 / 50 to make up the 25%
Indonesian piece of the recipe (12.5% each in the total mix).  By the
time you get to this stage you'll probably have moved away from the
original recipe and be doing a blend that will ruin you for drinking
espresso anyplace but at your own machine.
Luck.
Mike (just plain)
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6) From: michael kaericher
Thanks for the responses!
But you all are making this even more complicated.  Sure, go ahead and make=
 me realize that although our home coffee has taken a quantum leap in quali=
ty since I started homeroasting, that we could still be doing better if I j=
ust trippled my effort.
Up to now I've been roasting 1/2 - 1 lb at a time in my whirlypop.  That's =
about my house can handle in a week.  With the Puro Scuro, I roasted the wh=
ole pound.  As I approach the end of it at the two week mark, it is now loo=
sing the distinct chocolate cake bite that made me say "WOW".  =
So for blending I have to somehow handle independently roasting lots of sma=
ll batches (25% of a half pound = 1/8 lb).  Either that or go larger scal=
e and roast for friends as well.
I don't trust the whirlypop for anything under a half pound (the beans won'=
t stir as well, plus there are less beans buffering the difference in heat =
conduction between the pot and the air).  I guess smaller batches could be =
done in the oven (despite what I've read, I can get pretty good results in =
my gas oven --I'll do a small write-up of this sometime).  I could also loo=
k into a fluid bed roaster --haven't tried one yet, but I keep poping into =
thrift stores hopeing to see one after all.
If I go larger scale, I'll just have to find a bunch of friends who would w=
ant to buy what I roast.  I could probably get by even if I charged them ar=
ound what grocery store Starbucks costs.  But even that might prove difficu=
lt since most Minnesotans (that I know) are too cheap to even use enough co=
ffee for the drip maker.
Or I guess I can just continue to roast everything together for now...
Thank you,
Mike Kaericher
----- Original Message ----
From: Michael Dhabolt 
To: homeroast
Sent: Wednesday, February 11, 2009 11:42:56 PM
Subject: Re: [Homeroast] Puro Scuro retirement is killing me!
Michael,
I like Scott's take on this ;~)
<Snip>
A good starting place is to roast them all to 440 F (if you have good
bean temp indication - or lacking that - roast to the first hint of
second crack).  Then start modifying your End Of Roast (EOR) temp for
each bean to bring out the character that works for your taste.  For
me a little lighter for the Africans and a little darker for the
Indonesians.
Then when you have something that really trips your trigger and can
roast it consistently, throw a little extra junk in the game.  Like,
read Tom's bean descriptions and look for a couple of Indonesians that
sound really interesting and mix them 50 / 50 to make up the 25%
Indonesian piece of the recipe (12.5% each in the total mix).  By the
time you get to this stage you'll probably have moved away from the
original recipe and be doing a blend that will ruin you for drinking
espresso anyplace but at your own machine.
Luck.
Mike (just plain)
Homeroast mailing list
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
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