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Topic: JBM Mavis Banks 02 1st look (cup) (4 msgs / 104 lines)
1) From: Mike McGinness
I told myself I was going to let it rest 24hrs before making a cup but
couldn't resist. Just finishing a 14hr rested 10oz Americano - double shot.
(rested my usual vacuum sealed in mason jar, with the addition of 25cc Fresh
Pak  oxygen absorber packet) Zero straw or grassy off tones. Smooth balanced
cup as JBM should be. Great long finish and linger. The sometimes elusive
JBM highlights danced around my palate. Don't have any Moy Hall roasted to
directly compare it to but me thinks this is much better. I'll roast for a
side by side later. Unfortunately I'm out of the Old Tavern 01 to compare it
to, which was about the best of 01 JBM IMO.
FYI on roast:
Full City, zero oil, just before 2nd crack, 440f 12:05 total time using my
modified BB profile. Weber thermometer about 1/2" into bean mass. Amb 71f.
Low heat (92v) to 230f  @ 2min
High heat (127v) to 350f @ 3:30
Med-low heat (111v) to 380 @6:00 (I've slowed this stage from my past 2min,
to 2:30)
Continued temp increase @ 10f per min adjusting voltage as necessary to
440 (topped out about 114v to keep momentum.)
Total 1st crack development time from 350f to 440f 8:34
Note on 1st crack sound. I've found this profile greatly mutes 1st crack
sound. Sometimes it seems from the sound 1st crack doesn't happen at all.
Yet the resulting roasts have indeed gone through the temperature stages 1st
crack normally occurs and the roasts are indeed roasted! And with much
smoother flavor to my palate than standard Caffe' Rosto constant 120v roast
while keeping highlights intact. This seems to coincide with BB's stated
purpose of reduced temp during 1st crack development, namely reducing
physical bean damage caused by the physical cracking. Cut & paste quote:
"First Crack Ramp
As the beans approach 350 F, they are approaching a phase in the process
called "the first crack".  What is actually happening is that the chemical
activity inside the beans is producing a much greater amount of gases, which
results in an extreme build up of pressure inside the beans.  The pressure
becomes great enough that some of the beans can't expand rapidly enough, and
they split open making a very audible snapping, or cracking sound.  The
computer ramps the air temperature down in preparation for "the first
crack".  Driving the coffee beans to hard through the first crack will
damage the interior of the beans, and ultimately result in the the excessive
loss of the desirable volatiles being produced by the roasting process."
I'll soon be directly comparing this profiling to HotTop roasting. Billy
(new list member also from VanWa) has a HotTop and is willing to play!!!!
Soon being relative of course... days or weeks, who knows...:-(   Yeah,
retirement would work, more time. But then, still need the income... another
decade or so to go...
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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2) From: John
I wonder how many of us have been drawn in like that, I know I have. I
get to smelling the roast and just CAN'T wait.  One question though
Mike, wouldn't the 10oz American double shot get cold after 14 hours
rest??
On Thu, 2002-09-19 at 11:58, Mike McGinness wrote:
<Snip>
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3) From: Mike McGinness
From: "John" 
<Snip>
It's even worse. (The roasted beans were/are vacuum sealed in a canning jar.
No aroma to intice me.) But as I was reaching for a different jar the JBM
starting whispering, PICK ME PICK ME PICK ME PICK ME...
<Snip>
Sure, but great coffee is good hot or cold. Cold enhances flavors ranging
from... Besides, I vacuum sealed the brewed cup and kept it under
incandescent lights to keep it warm! :-)
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Charlie Herlihy
--- Mike McGinness  wrote:
 Below is what I'm responding to-can a pre second crack roast be
called "Full City"? Is it the color or temp. or what that makes
you call it that, Mike?
 Charlie (love to hate that Miel) Herlihy
<Snip>
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