HomeRoast Digest


Topic: Central Americans Roasting Profile (5 msgs / 237 lines)
1) From: Sergio Kusevitzky
I have not been a fan of Central Americans coffees. I liked somehow the Costa 
Rica Tarrazu (and similar) but most of CA were too bright for me.
However, I've decided to experiment again, trying to mute SOME (not all, 
otherwise why to take a CA) of its brightness.
I played with my roast profile (see link below for the PDF) by trying to slow 
down the heat curve (turning heater off).
The results are better than in the past. Although I'm waiting for tomorrow (48 
hours standard wait time) for a serious cupping session.
What is your profile for CAs?
Sergiohttp://www.sweetmariascoffee.com/forum/viewtopic.php?f&t38 ----------------------------------------------------------------------------
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2) From: silas coelho
Sergio
I'm anxious waiting for your results on this cupping
Grato/Regards
Silas
Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)http://silasmcoelho.com/2010/10/12 Sergio Kusevitzky 
<Snip>
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3) From: Tom & Maria - Sweet Maria's Coffee
Oh - I replied on the forum. Interesting topic... I wanted to add 
that brew variables can shape brightness too.
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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4) From: Sergio Kusevitzky
Thanks Tom,
I drink Espressos only (Cappuccinos, and Machiatos are also popular among m=
y =
friends and family).
I'm very happy with the current setting of my Epoca and do not want to chan=
ge =
it. =
I get extraordinary (IMHO) shots when using my "home" blend (Brazil + Java =
+ =
"flavor").
As mentioned, I've being skipping the Central Americas but want to give the=
m a =
try again. =
I will do a cupping (not as a professional cupping but shot after shot) ses=
sion =
this evening. The "menu" includes this time:
El Salvador
Uganda
Bali
My question to the forum is mainly related to the roast profile. I would li=
ke to =
learn if by changing the starting heat point, slowing further the rise time=
, =
and/or anything else I can get a better (smooth) brightness profile. Please =
advise.
Sergio
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"Please consider your environmental responsibility before printing this e-m=
ail"
"Por favor, considere su responsabilidad por el medio ambiente antes de imp=
rimir =
este mensaje"
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- =
From: Tom & Maria - Sweet Maria's Coffee 
To: "A list to discuss home coffee roasting. There are rules for this list, =
available athttp://www.sweetmarias.com/maillistinfo.html"=
Sent: Wed, October 13, 2010 3:12:48 AM
Subject: Re: [Homeroast] Central Americans Roasting Profile
Oh - I replied on the forum. Interesting topic... I wanted to add =
that brew variables can shape brightness too.
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-- =
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roast=
ing
              Thompson & Maria -http://www.sweetmarias.com    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
            phone/fax: 888 876 5917 - info_at_sweetmarias.com
Homeroast mailing list
Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com
Homeroast community pictures -upload yours!) : =http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820      =
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5) From: Sergio Kusevitzky
I've tried several shots of the El Salvador Yellow Bourbon and my personal 
results (my personal cupping sheet) are described in http://www.sweetmariascoffee.com/forum/viewtopic.php?f&t38Bottom line is that it is still too bright for a S.O. Espresso and its 
aftertaste vanishes after 10 minutes (Too short!)
Will roast it again next week.
Sergio
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From: Sergio Kusevitzky 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Tue, October 12, 2010 6:27:57 PM
Subject: [Homeroast] Central Americans Roasting Profile
I have not been a fan of Central Americans coffees. I liked somehow the Costa 
Rica Tarrazu (and similar) but most of CA were too bright for me.
However, I've decided to experiment again, trying to mute SOME (not all, 
otherwise why to take a CA) of its brightness.
I played with my roast profile (see link below for the PDF) by trying to slow 
down the heat curve (turning heater off).
The results are better than in the past. Although I'm waiting for tomorrow (48 
hours standard wait time) for a serious cupping session.
What is your profile for CAs?
Sergiohttp://www.sweetmariascoffee.com/forum/viewtopic.php?f&t38----------------------------------------------------------------------------
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