HomeRoast Digest


Topic: Decaf > Subject: Re: Sour smelling & tasting (3 msgs / 58 lines)
1) From: miKe mcKoffee
Review "how" you roasted the decaf too much and too little and adjust your
technique in between. FWIW decaf beans 'like' a gentler roast approach and
always 'look' darker roasted than they actually are, being such poor already
tortured coffee souls. If any bean greatly benefits from bean mass temp
monitoring, it be decaf!
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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2) From: Yakster
I was regularly roasting decaf for family and found Mike's advice to be
true.  One way to achieve a gentler roast profile for me was to roast a full
pound in the Behmor when I was normally roasting 10 - 13 oz of regular
greens.  The decaf that I tried from these batches tasted pretty good, but
I'm not a regular decaf drinker.
-Chris
On Fri, Oct 22, 2010 at 10:07 AM, miKe mcKoffee  wrote:
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3) From: Allon Stern
On Oct 22, 2010, at 2:20 PM, Yakster wrote:
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IIRC, Sheila, you're using a FreshRoast as well as a Behmor.
I'm unfamiliar with the FR, but if it's anything like other hot air roasters, the chaff collector will fill up with chaff and restrict airflow a bit; this is built into the design; however, when roasting decaf, which has no chaff to speak of, no such restriction occurs, and you may have trouble reaching a target temperature. One trick is to roast a regular coffee first, and leave the chaff in the collector before roasting the decaf.
Good luck, and let us know what you find.
-
allon
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