From my prevous post:
I was able to pick out nearly 3/4 ounce of broken, black tipped, odd
colored, etc. beans from the one pound bag, but few real worm holes. Several
black shriveled beans were discarded. This 3/4 ounce roast was done easily
in my modified Aromaroast, and nearly duplicated my preferred Sumatran roast
profiles, stopping about 1/3 of the time interval from last pop of first
crack to the beginning of second. The french press brewed taste was normal
Sumatra with odd flavors that seemed to alternate between good and bad,
sometimes in the same mouthful. The overall impression is earthy/muddy? at
normal drinking temperature, but on cooling the flavors improve a little.
Some hints of rancidity or old coffee come through. But here is something
odd, the post-roast brew had an extremely long aftertaste (about 1/2 hour)
which was mild, sweet, and quite pleasant, much more so than my normal
Sumatra. Resting did not help much if any, and the aftertaste in subsequent
brews was not as noticeable.
Conclusions: Leave the "different" beans in if you want, but discard any
that look "very different" like black and shriveled. I would still drink
this "rotten roast" over any storebought preground and gourmet whole bean
coffees. In other words, the worst of the best is better than the best of
Another benefit to modifying the Aromaroast heater is the ability to roast
very small quantities. It is able to maintain roast temperature by adjusting
the air valve without the need for the bean bed's resistance to airflow.
Ken Mary - Aromaroast - whirlyblade - French Press