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Topic: Workshop # 8 (4 msgs / 219 lines)
1) From: Yakster
Greg,
I got into the Workshop # 8 "Waw, Bukan Main!" that I roasted on Saturday
(1/30) to FC tonight after eating dinner and roasting some almonds in the
Behmor.  I roasted 8 oz on 1/2# P3 C profile, had a two minute first crack
starting at 12:47 and hit cool about 20 seconds into second crack at 15:49.
I hooked up the PID to the La Peppina and set the kettle temp for 202 F,
loaded 14 g into the double basket and pulled a shot for myself.  I'm
getting a fruity citrus component, but the shot wasn't particularly thick or
chocolaty.  It didn't really pop, kind of muted.  I pulled the next shot as
a cappuccino for the wife who was calling for coffee, used the thrift store
battery operated milk frother on microwaved soy for the first time rather
then futz with the La Peppina ventilator lid to steam... foam was stiff, not
great, but the Wife enjoyed the Cap... should get better with practice.
My last shot was a 7 g single of the last of my Liquid Amber batch and I
must say it really blew the # 8 pull out of the water.
I'll see what a few more days rest and maybe some changes in technique can
bring from this blend.  I think next time I'll lower the dose to 12 as I was
fairly well choking it.
-Chris
On Sun, Jan 31, 2010 at 7:25 AM, Greg Hollrigel wrote:
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2) From: Greg Hollrigel
Excellent timing and comments Chris.
As just so happens, I pulled my last shot of this last night, too.  I have 1
or 2 more lbs of greens in the pantry.  I've gone through 2 pounds of this
blend, and last night's shot was the best I've gotten with it, and my
thoughts pretty closely track yours.  My roast was probably a FC+ to a
little more (I took it into 2nd crack about 20 seconds) and it was about 10
days rest.  I pulled it with my manual lever with a good amount of
resistance, whatever that means (to me, it means, I'm going to get a more
syrrupy shot than watery shot.  :-))  The shot was about 1oz or a bit more
from about 12-13g of beans.  The shot was definitely smooth, and the first
half of the shot was somewhat sweet, bright, and balanced.  The last half
was a bit more zesty is all I can think of.  Tom's notes refer to brightness
and tannic tightness - I think that is how I felt it was.  But, I didn't get
much of fruit or chocolate flavors, overall just a nice feeling.
On previous roasts of this blend, I've always danced around 2nd crack, and
did not have much success.  So I think I'll stay in the 2nd crack range and
see if I can have more success.
Just as my comparison point, I'm pulling great shots with some roasted beans
from Klatch, so I know it's either my roasting skills on Workshop #8, or the
blend isn't my style.
And to go OT, I'm looking forward to trying Red Berry Coffee Bar and
revisiting Barefoot next week (probably early mornings on Tues & Wed, or
maybe dinner on Tues).  Any recommendations for good Indian or other
vegetarian ethnic food near Barefoot?
Thanks,
Greg

3) From: Yakster
Greg,
I was thinking that I'd go lighter with the roast for the second half pound
of this.  I only picked up a pound due to my stash reduction project... and
I was able to get away with getting espresso blends at all because my sis
gave me a Sweet Maria's gift cert for xmas... what a great gift.
I just started tasting # 8 and finished my last batch of Liquid Amber.  I
stashed half of the roasted beans in the freezer to take out when I'm
finishing the first half, but I'm not sure that I should have bothered,
since half a batch, 90 grams, sure doesn't look like much espresso.  When I
run out of the xmas espresso blends, I'm just going to have to roast and
blend my own with my stash, maybe revisit some S.O. espresso.
As for Red Berry and Barefoot, you'll have to give me a heads up of your
plans.  I dropped into Red Berry this morning after dropping the kids off at
school and the roasted decaf off at my In-Law's and enjoyed Barefoot's Red
Cab (chocolate raspberry) and Ecco's espresso blend.  I had previously lent
Jeff my spare Clever Coffee Dripper to play with and my spare Cory glass
filter rod to check out since they have a Yama 8 cup siphon brewer behind
the counter that they're thinking of using (if Jeff can convince his
Barista's that it's safe... but not with glass rods).  Jeff liked the CCD
and said he's thinking of getting one.  Jeff showed me his coffee backpack,
a small corny keg that pressurizes and holds coffee so that they can canvas
the City Hall parking lot for potential customers and provide on-the-spot
samples... I asked him if he had a cape to go along with that.  After my
second shot, Andy Newbom of Barefoot came in and I got to be introduced and
talk some more coffee.
I'd be up for meeting you one morning at Red Berry, it's a great, small
place and they have two of three great roasters on bar for espresso,
Barefoot, Ecco, and Ritual.  Jeff let me know that he updates his Yelp
listing with the coffee's on bar and they just got their website up and he's
planning on learning Dreamweaver to keep that updated, but right now the
Yelp page is the most up to date for what's being pulled as espresso.  I go
in the mornings or at lunch (Pho Lan is next door and they have some good
Vietnamese chow) since they close by six during the week.http://www.yelp.com/biz/red-berry-coffee-bar-san-josehttp://www.redberrycoffeebar.com/
As far as Indian food near Barefoot, I used to go to Sneeha on Lawrence and
Central when I worked in the area for their buffet lunch.  I see it compared
to a closer Bangalore Cafe on El Camino which I haven't tried, but these
aren't my favorite places.  You might want to try Vegetarian House in Santa
Clara which I hear is good... I go to Loving Hut in Milpitas near where I
work now (and near 99 Ranch Market) for terrific Vegan food, now I'm getting
hungry.
You can email me off-list if you've got time to meet up while your in the
area and we can see if we can make something happen.
-Chris
yakster
On Thu, Feb 4, 2010 at 7:18 AM, Greg Hollrigel  wrote:
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4) From: Yakster
Here's my seven day follow-up on Workshop #8.  I had my second session with
this roast this morning (Saturday) following the last try on Wednesday.  The
beans have now had seven days to rest.  I decided to start with a single
instead of finishing with one or skipping the single altogether after
reading a Home Barista's preference for singles on his Olympia Cremina.
Singles used to be my Kryptonite on the La Peppina, but I now do just a
quick pump and go with singles and let the spring do the work, foregoing any
attempts at long pre-infusion or delay and I find the espresso yields a
really nice shot this way without over-extraction.  Doubles get several
pumps and maybe a five count after the first drops appear before helping the
lever home.
Waw Bukan Main found it's body sometime between Wednesday and today.  Where
before it was on the thinner side, today it had nice body, still getting the
fruity, citrusy component (maybe some lime in there) but not a lot of
chocolate.  My first pull was with a kettle temp of 202 and I upped this to
204 for the following double which was also enjoyable.  I ended up having a
single and two doubles, but enjoyed the single the most.  I'll have to drop
the temp later to bring out the bass notes.
By this point I'm almost to the end of my first half of this roast, the
second is sitting in the freezer... I'll go take it out since this bean
clearly likes some rest before it really fills out.  I'm enjoying this
experience, but looking forward to getting back into Liquid Amber soon (and
will have to find an opportunity to get some New Classic Espresso beans
later this year).
-Chris
On Thu, Feb 4, 2010 at 2:37 AM, Yakster  wrote:
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