HomeRoast Digest


Topic: Advice and a strange question: Fresh Coffee Expansion (36 lines)
1) From: Suenos Cafetales
Hi Everyone,
I have been a long time lurker on the list and have really enjoyed the posts
but this is my 1st contribution.
I plan to start roasting soon and will either be getting the Gene Cafe or
the Behmor.  Does anyone want to offer up comparisons / pro and cons of one
versus the other?
As of now I really like the darker roasts but I am trying to develop a taste
for the lighter roasts as well.  Because ideally I would like to roast both
light and dark, I need a roaster that will do either one well.
Now for the strange question...  But 1st the set up :).  I bought a pound or
so of green Ethiopian beans at an Ethiopian market outside of DC with the
intention of doing a stove top roast as a basic experiment.  I roasted a
portion big enough for 2 large French Press pots (8 cup, 32 oz) to somewhere
between City and Full City.  The beans rested for about 4 days.  I then
ground them up course in my Rocky and brewed them in the french press.  As
expected there was more foam than I'm used to with other local roasted
beans.
By the end of the brew time (4 min), the grounds had expanded to almost
twice their original volume.  Is this normal?  Is this what I should expect
for all freshly roasted beans?  Should I have changed my grind settings
because the beans were freshly roasted?  Of so, which way - courser or
finer?  Perhaps I should have used less coffee than normal to account for
the expansion?  Taste-wise it was OK, not too weak, not too strong.
Thanks for your input!
Dave
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