HomeRoast Digest


Topic: Getting oils out. (I'll try not to ramble (9 msgs / 271 lines)
1) From: Ed Needham
Thank you Jim.  I was just about to reply with pretty much the same post. 
There's a fine balance between retaining the varietal flavor and 
intricacies, and balancing it with the more mellow roastiness of a darker 
roast.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

2) From: Dean
A real eye-opener for me was SCAA in Minneapolis in '08--somebody was 
demo-ing the Clover with a fantastic Indonesian that had all the berry 
that I have since been able (sometimes) to find in home roasting several 
of Tom's Ethiopians.  Top it off with a shot of Black Cat pulled on the 
GS3 demo they had at Inteli's booth and a cupping class where they had a 
blueberry-bomb Harar and I came back with a lot better appreciation of 
what the potentials in the bean really were.  (I had a 4$-trained palate 
& also preferred Indos roasted well into FC~FC++, but not dark & oily)
If you back off the roast level a little at a time, it will be less of a 
shock 
My first order to SM was 6 years ago today--a Rosto (still running) and 
a few pounds of coffee.  It's been a great trip.Thanks to all the 
old-timers who are still here: especially miKe, the Rosto-master; and to 
those who have dropped off, for the education (and of course our hosts)
Dean
Roasting (and lookin out the window at the rare pre-Xmas blizzard) in da 
weeds.
Jim Gundlach wrote:
<Snip>
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3) From: Dean
A real eye-opener for me was SCAA in Minneapolis in '08--somebody was 
demo-ing the Clover with a fantastic Indonesian that had all the berry 
that I have since been able (sometimes) to find in home roasting several 
of Tom's Ethiopians.  Top it off with a shot of Black Cat pulled on the 
GS3 demo they had at Inteli's booth and a cupping class where they had a 
blueberry-bomb Harar and I came back with a lot better appreciation of 
what the potentials in the bean really were.  (I had a 4$-trained palate 
& also preferred Indos roasted well into FC~FC++, but not dark & oily)
If you back off the roast level a little at a time, it will be less of a 
shock 
My first order to SM was 6 years ago today--a Rosto (still running) and 
a few pounds of coffee.  It's been a great trip.Thanks to all the 
old-timers who are still here: especially miKe, the Rosto-master; and to 
those who have dropped off, for the education (and of course our hosts)
Dean
Roasting (and lookin out the window at the rare pre-Xmas blizzard) in da 
weeds.
Jim Gundlach wrote:
<Snip>
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4) From: Terry McVay (rr)
Thanks Jim, that is very good advice and I try to take every new bean I
order just into second to test it and it has always been the same.. I find
that I like it better about a minute later, a little oily.  Not complaining
mind you. Just trying to lighten up a tendency we sometimes have to declare
our particular tastes 'true'. My taste spectrum, and possibly others are
just different, not defective (although I know neither you, Ed or anyone
else is saying that).

5) From: Allon Stern
On Dec 9, 2009, at 2:01 PM, Terry McVay (rr) wrote:
<Snip>
Another variable to consider is rest time. Dark roasts seem to me to be okay pretty much immediately, and improve with a little rest; light roasts I find are often undrinkable immediately, but become amazing after 4 or 5 days.
Of course, espresso benefits from rest even when roasted dark, but even unrested espressos can be good.
So many variables....I like the chart that Ken Davids has in Home Coffee Roasting, showing various flavor attributes on one axis, roast level on the other axis, and in each cell are a number of diamonds indicating the intensity of that attribute; you can see how different attributes wax and wane as the roast level develops (realizing that this chart is only a rough guide).
-
allon
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6) From: Bob Glasscock
Hey Jim,
I knew we had something in common besides good coffee...I'll be 67 on the
28th! Many happy returns of the day, and we'll have to get together to share
a cup.
Bob Glasscock
Greenville, AL

7) From: Jim Gundlach
Terry,
      I was kind of pushed away from light roasts in my early home  
roasting because I was using a hot air popcorn popper and the light  
colored roasts I did then were still a bit green in the middle and  
simply did not taste good at all.  After I moved to slower roasting  
methods, like with a camping popcorn popper over charcoal fires, I  
discovered that a light roast that was more slowly roasted through did  
taste much better.  I am just thinking that your description reminds  
me of when I roasted many beans past their peak and while they were  
much better than any beans I could buy at stores around here, the just  
were not matching the descriptions people on this list were giving.  I  
was motivated by memory of a great espresso I got quite accidently  
when I was in the army and visited Norway on leave.  I went into a  
coffee shop and ordered by pointing to espresso on the menu.  The  
espresso I got was so rich and tasty that I fell in love with it and  
ordered four more.  However I was so ignorant at the time that I did  
not think espresso was coffee, I did not know what it was but since it  
tasted great I thought it was something entirely different.  After I  
got back to the military base I went to the library looked up the word  
"espresso"  and discovered it was a coffee.  That surprised me because  
I thought I hated coffee.  For the next thirty years I kept looking  
for a coffee that tasted as good those Norway espressos I got back  
then and never got close until about a year into roasting and brewing  
SweetMaria coffee.  I now regularly match and even usually exceed the  
quality of that great Norway espresso I stumbled across back then.
    An off the coffee subject note is that when I was on leave in  
Paris, I could not read the menu and I pointed at the French word for  
onion soup and at the time I just knew I hated onions and if I had  
known what it was I would not have ordered it.  This was similar to  
the Norway espresso experience.  I loved it so much I kept reordering  
it until I was full.  When he brought my check the French waiter told  
me in English that he had never seen anyone who loved onion soup so  
much.  I have eaten tons of properly cooked onions since.
           pecan jim
On Dec 9, 2009, at 1:01 PM, Terry McVay (rr) wrote:
<Snip>
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8) From: Jim Gundlach
Bob,
     You are only about an hour's drive from here.  Can you contact me  
off list at:  pecanjim (at) bellsouth.net  ?  Maybe we can organize  
something this month since I am not going to be leaving home this  
Christmas.
On Dec 9, 2009, at 1:45 PM, Bob Glasscock wrote:
<Snip>
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9) From: raymanowen
"I'll be 67 on the 28th!"
[Der Alte- I'll still be 66, till next year.] I used to collect the iron
'wheatie' pennies from my paper route. Hard to lose when you have a magnet.
No, they're not zinc -ro
On Wed, Dec 9, 2009 at 12:45 PM, Bob Glasscock wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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