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Topic: blend from heaven (6 msgs / 253 lines)
1) From: John Abbott
   Sounds good!  You've done two things I would like to try: Wok and Java
jampit (just too many beans to hit them all).  Tell my how you Wok the beans
if you will.  

2) From: John Abbott
Thanks Cathy,
     You answered a question I failed to ask - you roast inside over the
stove.   I roasted for a couple of years using a large steel skillet with a
glass lid - shaking them like one would for popcorn. I didn't dare lift the
lid inside because the chaff would follow it up and out all over the kitchen
   So I gather you don't have a problem with chaff floating around the
kitchen as you wok.  I guess I'll give it a try - we have a couple of woks.
     Thanks for the great instructions - even I can follow these.  I now
need to figure which bean I'm going to attempt.  I (like you) have a couple
of FR and Hottop toys, but just want to give this a try - you make it sound
so good.
Good Cupping

3) From: John Abbott
I didn't want to give Cathy a big head, but she had already talked me into
go for the Jampit. I remember when you and John were playing with the Jampit
a long while back. So when Cathy posted that good enough to drink
description I committed to it. It is already in the order cue. Hey - I'm
John - wating on tomorrow so the plumbers can finish and I can turn the
water back on!!!!

4) From: Cathy M.
I am enjoying the best cup of coffee I have ever had.  (can it get any better
than this?)  Wok roasted some Yemen Hirazi to a rolling 2nd crack (tiny little
beans, roast quickly and end up dark with some surface oil).  Then wok roasted
some Java Jampit '02 to the first few snaps of 2nd.  Mixed 'em 50-50 and let em
sit in a closed glass container for 3 days.  Ground 'em up semi-fine and brewed
'em in a yama - only 80 seconds in the top chamber.  What a cup!  The
overpowering aroma of the moka, and the depth and body of the Java! Smooth,
sweet and intoxicating.
I do like what I get from the wok.  The beans develop more slowly, and I think
the result is probably closer to a drum roast than I was getting in the FR+. The
beans are more "done" on the inside, even though they do not look as uniform on
the outside.  I think the slower application of heat allows time for
equilibration of external and internal heat in the bean. I routinely get to 2nd
crack at between 14 and 15 minutes, and usually stop the roast shortly after
that. I have to try the FR+ outside with the chaff collector removed, and see if
that method produces similar results.
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Cathy M.
John Abbott wrote:
I think a lot depends on the heat conducting quality of the wok.  Mine is small
- a 13 inch, very heavy gauge, anodized aluminum knockoff of a Calphalon.  I
preheat it on high (gas) and when it is good and warm, pour in about a cup of
beans, and kind of flatten them out on the bottom of the wok so that they are
not more than 2 beans deep.  Then I cover them for about 10 -15 seconds, then
turn them over with a large stainless steel spoon scooping and throwing them up
on the side of the wok, so that most of the bottom beans are now on top.  Cover
again 10 seconds, then agitate and so on.  When first crack starts, I tend to
agitate a little more vigorously, allowing more contact with air, and toward the
end of first crack, I don't cover any more, but stir the beans, scooping and
spilling on the sides of the wok, as before, until second crack starts, or until
the beans look and smell  nice.  Then I turn them out in a big aluminum
colander, take them outside on the deck, and shake and stir them until cool. 
The chaff falls through the holes in the colander, and the wind takes it away. 
This is a lot of hands-on work, but the aromas are pleasing - sort of
aroma-therapy, and I like to watch the beans go through their changes.
I think I am profiling the roast, by raising the temperature rapidly at first by
covering, then backing off a little during first crack until the 2nd crack or
until the beans have reached the degree of brown I want. No matter how big the
bean, second crack starts at under 15 minutes, so the roast is not stalling, but
progressing slowly but predictably. I don't find any beans that look burned on
the outside.  In fact some look not very well done on the surface, but are nice
and dark when you crack them open and have good flavor when you chew them.  I
can't account for this phenomenon.  
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Les & Becky
You beat me to my next blend of MJ!  It is good to hear the great report.  I
will be doing the same blend in a week or two.  I wouldn't have taken the
Yemen as dark as you did, but on your advice I will!
P.S.  Alchemist John and I are finding the Jampit to be one of our favorite
beans for straight brew and mixing.  It has flexiblity.  Hey John Abbott,
you bent to the LaBerlina, you need to bend to the Jampit!  Remember, Tom is
having a customer appriciation sale!
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