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Topic: Taste test Quest (10 msgs / 236 lines)
1) From: Barry Luterman
Finally, I had enough confidence in the Quest to try a roast with one of my
A list coffees. I used Bali Kintamani Wet Hulled Arabica. The reason I chose
this coffee was that I had a pound of it roasted in the Behmor and could do
a side by side taste test.
I roasted 2,8 oz roasts, back to back, using Steve Sakoman's profile. Both
roast s behaved exactly the same. Using Steve's profile my times were
approximately one minute longer than Steve's for this coffee. I may do the
next roast starting at 9 Amps rather than 8.5. The roast proceeded
beautifully. Not too long of a first crack with little chaff. This is
consistent with results obtained from my Hot Top and is the nature of this
particular coffee. The roast was ended as the beans were on the verge of
second crack. There were some snaps of second crack while the cooling tray
was moved to the cooling chamber. I then waited four days until the taste
test.
Side by Side Taste Test
I ground each coffee in a Mazzer Mini grinder at  the same setting. I
thoroughly cleaned the grinder after grinding the first set of beans and
before grinding the second set of beans. Two pots of coffee were brewed in a
Technivorm brewer equipped with a gold filter. I am not a professional
taster. I did not slurp the coffee but took sips of each cup. However,
luckily I do have a professional taster notes for this particular bean. See:http://www.sweetmarias.com/coffee.indonesia.bali.phpTom rates this coffee only 5 on clean cup and 7.7 on brightness. Side by
side taste tests reveal these scores are certainly valid for the Behmor
roasted cup. However, the Quest brewed cup was considerably brighter and
cleaner than the Behmor cup. Unfortunately, both my wife and I are not big
fans of bright coffees. We tend to shy away from the Africans and were
attracted to the Bali for its rich chocolate tones rather than the fruits. I
will let the roast rest another 2 days and try again. Right now I know it
will not pull a good shot of espresso. I will hold off another 3 or 4 days
before attempting pulling a shot with it. So far however, there is quite a
noticeable difference in the cupping of the same bean from the 2 different
roasters.
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2) From: Jeff Bensen
Barry -
I am interested to hear your tasting notes as these coffees rest. Was 
the Behmor roast done on the same day?
I just roasted the first of my A-list coffees in the Quest today and 
am anxious to see what it tastes like.
Your approach of comparing roasts between the Quest and your previous 
roaster is interesting. I will set up an 'experiment' next weekend 
roasting the same coffee in my modified iRoast1 and the Quest to see 
what differences I can detect.
-- Jeff Bensen
    Palm Bay, FL
At 01:00 PM 1/29/2011, Barry Luterman wrote:
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3) From: miKe mcKoffee
If you're looking for "less" brightness you don't want to speed up the
roast. What was your start of 1st and 1st to end of roast times?
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
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4) From: Barry Luterman
Start of first crack was at 10 minutes after introduction of the beans.
coffee was dumped at  15 minutes  15 seconds after the beginning of first
crack. Coffee was dumped after a few snaps into second. As stated previously
First crack was weak with little chaff. I am beginning to suspect there were
some backed beans in the batch. That is why I am thinking of increasing the
heat of the initial ramp.
On Sat, Jan 29, 2011 at 8:15 PM, miKe mcKoffee  wrote:
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5) From: Barry Luterman
The Behmor batch was one day older than the Quest batch. Idealy for the test
they should have been roasted on the same day.
On Sat, Jan 29, 2011 at 5:02 PM, Jeff Bensen wrote:
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6) From: Tom Ulmer
I believe you say the roast was bright? This coupled with your description
of first crack would bring my thinking to the bean mass not being relatively
homogeneous temperature going into first.

7) From: Barry Luterman
That's what I am beginning to believe myself
On Sun, Jan 30, 2011 at 8:51 AM, Tom Ulmer  wrote:
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8) From: Joseph Robertson
Barry,
I know many of us don't possess a nice thermoprobe in the right spot in the
roasting bean mass but that said it is very critical that from drop to eor
there should always be a climb in temp. That "roc" or rate of climb will
determine the end result in the cup. As long as there is a constant increase
of temp all through the roast there will not be any "baked" beans. My
greatest fear is seeing a flat line like that monitor you look up at when in
the emergency room or critical care at the hospital and the site and sound
of a red line streaming across the screen.
Forgive me if all this ramble is rudimentary to you. I hope your having fun
with your Quest. I can't wait to get my hands on one and play with the rest
of you guys.
Joe
On Sun, Jan 30, 2011 at 7:37 AM, Barry Luterman  wrote:
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-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Designhttp://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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9) From: Barry Luterman
I just received a thermocouple from SM yesterday.The roast in question was
done with the meat looking thermometer supplied with the Quest. It is hard
to see a stall with that piece. I am thinking of throwing away the pound I
roasted and trying again using the thermocouple. I am enjoying the roaster
but being humbled by it. I am a better roaster than it is making me seem.
On Sun, Jan 30, 2011 at 9:17 AM, Joseph Robertson wrote:
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10) From: Joseph Robertson
Ahhh,
yes, like a brand new Italian sports car sitting in your driveway. I thought
I knew how to drive till my mom gave me a nice new sports car. <];^))
You know I'm gesting. Each and every machine has a learning curve. Welcome
to a brand new road.
I bet you do roast some nice coffee's Barry.
Joe
On Sun, Jan 30, 2011 at 9:50 AM, Barry Luterman  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Designhttp://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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