HomeRoast Digest


Topic: Nerves roasting $18/lb coffee! And resulting roast (6 msgs / 180 lines)
1) From: Ken Knott
So I decided to take the plunge and see just what an $18/lb coffee must taste like...  I bought a lb of the Guatemala Acatenango Gesha.
I use a Gene Cafe roaster and the following profile.  The times listed a total time...  And the temps are roaster not bean temps...
0-5 min 300
5-9 min 452
9-11 min 462
11- First Crack 482
First Crack to finish - 462
Now with the Gene Cafe your taking some time to reach those temps..  It might take until 9 min to get to 462.. 11 to get to 482, etc...
The first 5 min are basically equilibrating the beans..
This Roast Profile is one that I have been using for years and was developed by someone much more knowledgeable on the message board and I'm just duplicating it...
Anywhooo....  Here's comes the nervous part....
Between my previous roast and the Gesha I forgot to reset the temp to 300 and instead started it at 462...  So the ramp was faster than usual...  I just adjusted by changing the temps when it reached the end point rather than at specific time points.
So, here's my question...  
When I reached first crack this time it was much louder (and a minute or two faster than usual), vibrant and longer lasting than when I do the typical profile I listed above.  IS that the result of the faster temperature ramp?  Or the beans?  Or ???
What will be the result?  And is a bright, loud first crack lasting about a minute what I'm really supposed to be going for?
Anyway, I'm going to give it a few days to rest and I'll let you know how it tastes!
Javaslinger
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2) From: Edward Bourgeois
No experience with a Gene, but some guesses, if the 1st cracks were
more powerful and fast it was most likely the beans were taking on
high heat rapidly. The heat transfer in a harder bean is faster so
they might have made the fast ramp without damage. You might lose some
flavor development due to the fast finish from the start of 1st to
dump. Also, beans from a really strong 1st crack seem to age quicker
due to more expansion/fractures.
On Fri, Aug 12, 2011 at 3:41 PM, Ken Knott  wrote:
<Snip>
aste like...  I bought a lb of the Guatemala Acatenango Gesha.
<Snip>
a total time...  And the temps are roaster not bean temps...
<Snip>
 might take until 9 min to get to 462.. 11 to get to 482, etc...
<Snip>
ped by someone much more knowledgeable on the message board and I'm just du=
plicating it...
<Snip>
 and instead started it at 462...  So the ramp was faster than usual... =
 I just adjusted by changing the temps when it reached the end point rath=
er than at specific time points.
<Snip>
two faster than usual), vibrant and longer lasting than when I do the typic=
al profile I listed above.  IS that the result of the faster temperature =
ramp?  Or the beans?  Or ???
<Snip>
ut a minute what I'm really supposed to be going for?
<Snip>
 it tastes!
<Snip>
mariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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3) From: Bryan Wray
The more expensive a bean is the more audible the cracks.  You should try=
 roasting Esmeralda.  You need earplugs.  :)
-bry
Bryan Wray
--- On Sun, 8/14/11, Edward Bourgeois  wrote:
From: Edward Bourgeois 
Subject: Re: [Homeroast] Nerves roasting $18/lb coffee! And resulting roast=
 questions....
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Sunday, August 14, 2011, 1:43 PM
No experience with a Gene, but some guesses, if the 1st cracks were
more powerful and fast it was most likely the beans were taking on
high heat rapidly. The heat transfer in a harder bean is faster so
they might have made the fast ramp without damage. You might lose some
flavor development due to the fast finish from the start of 1st to
dump. Also, beans from a really strong 1st crack seem to age quicker
due to more expansion/fractures.
On Fri, Aug 12, 2011 at 3:41 PM, Ken Knott  wrote:
<Snip>
aste like...  I bought a lb of the Guatemala Acatenango Gesha.
<Snip>
a total time...  And the temps are roaster not bean temps...
<Snip>
 might take until 9 min to get to 462.. 11 to get to 482, etc...
<Snip>
ped by someone much more knowledgeable on the message board and I'm just du=
plicating it...
<Snip>
 and instead started it at 462...  So the ramp was faster than usual... =
 I just adjusted by changing the temps when it reached the end point rath=
er than at specific time points.
<Snip>
two faster than usual), vibrant and longer lasting than when I do the typic=
al profile I listed above.  IS that the result of the faster temperature =
ramp?  Or the beans?  Or ???
<Snip>
ut a minute what I'm really supposed to be going for?
<Snip>
 it tastes!
<Snip>
mariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
Homeroast mailing list
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4) From: g paris p
this is a joke right?
ginny
please!!!
On Mon, Aug 15, 2011 at 6:24 AM, Bryan Wray
wrote:
<Snip>
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5) From: John A C Despres
"The more expensive a bean is the more audible the cracks.  You should try
<Snip>
AHAHAHAHA!!!
John
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6) From: ricky carter
wow John, you are WAY behind!
LOL!
On Wed, Oct 26, 2011 at 8:34 AM, John A C Despres wrote:
<Snip>
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