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Topic: another prolonged-roast data point (7 msgs / 201 lines)
1) From: Lee XOC
I am enjoying the most wonderful batch of coffee this morning.  Ultimate
in smooth and buttery, deep body, subtle flavor complexity, so rich it's
almost like dessert.  I said "wow" to myself not only after the first
taste, but several times thereafter.  Unfortunately there are a lot of
variables in the equation, but fwiw ...
Storage: roasted Monday morning, immediately vac sealed in glass jar
after cooling and blending.  Vac seal turned out to be leaky, so it's
probably got 1 day's worth of mild oxidation under its belt.
Brew: drip-brew using the 4-cup KitchenAid w/ Swissgold
Roast: 2 parts Segovia @ city roast + 1 part aged Sumatra @ full city
roast
Roast method:  FreshRoast+ used.  My first attempt at manually
prolonging the roast. I did the Segovia first knowing the FR+ would heat
up and make city-roasts difficult later on.  With the first batch of
Segovia I sort of fumbled around, but generally when it started going
into first crack I moved the timer to the cooling cycle for "a bit" then
back to roasting, etc, until beans were all the way through 1st crack.
By the 2nd Segovia batch I had decided on a somewhat repeatable method:
Roast until beans turn straw-yellow then move to cool cycle for about 30
seconds, then back to roasting again until beans turn milk-chocolate
brown, then cool 30 secs, then roast until first clearly heard crack
occurs, cool 30 secs, roast again until next clearly heard crack occurs,
cool 30 secs, (repeat previous cycle until lack of patience or time
becomes an issue), then finish roasting.  I did the aged Sumatra through
full city the same way with no cooling pauses between city and full
(mainly because I didn't want to miss hearing the natural lapse in
cracks between the 2 stages).
I tried this blend for the first time yesterday.  I was in a bit of a
hurry to get out of the house and drank it probably a little hotter than
I would have otherwise.  In any case, I was *not* impressed yesterday.
The overall impression was that of the more cardboardy undertones of the
aged Sumatra overwhelming everything else.  The 36 hours of rest it got
by this morning seem to have transformed it into pure heaven.  I'm not
sure if the leaky vacuum seal is also an important factor here.  Could
it be that *a little* oxidation of the roast can be a desirable thing??
In any case, it's tightly vac'd now, and I'm looking forward to making a
third mugful later in the Swissgold 1-cupper.
This is the kind of stuff that I just want to fill my mouth with and
swish around forever, almost to good to swallow.  Although the long lush
aftertaste and afterfeel make follow-through worthwhile. ;)
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Lee / San Diego
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2) From: Jim Gundlach
On Wednesday, January 8, 2003, at 11:24 AM, Lee XOC wrote:
<Snip>
The profile I prefer takes its time up to first crack to get a good 
drying then goes through the first crack as quickly as possible 
followed by a slow but steady heating until I quit, usually somewhere 
before second crack up to rolling second crack.
Jim Gundlach
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3) From: Lee XOC
< On Behalf Of Jim Gundlach
< Sent: Wednesday, January 08, 2003 10:04 AM
<
< The profile I prefer takes its time up to first crack to get a good
< drying then goes through the first crack as quickly as possible
< followed by a slow but steady heating until I quit, usually somewhere
< before second crack up to rolling second crack.
That's very interesting.  I'll try one of my next batches prolonging the
stage before first crack (can we agree to abbreviate 1st crack and 2nd
crack C1 and C2 respectively?) then no pausing through it.  I'm not sure
I could pull off pausing the roast after C1 then continuing the roast up
to but not including C2 with the FR+.  For me C2 is sometimes a little
tricky to identify ... often there's a couple C1 snaps still lingering
in the batch, or were those the initial C2 snaps ... then the next thing
you know you're in rolling C2 when you didn't want to be.
I guess it depends on the beans as well.  Some beans are so easy to work
with, they give a nice relaxed warm up, clean start and finish to C1,
nice quiet long pause, then C2 starts.  Other beans seem to still be in
C1 when C2 starts ... havoc!  I find this especially true with the
decafs I've taken great fondness to lately (gotta drink something warm
and delicious at night too ya know).
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Lee / San Diego
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4) From: Mike McGinness
From: "Lee XOC" 
 This is the kind of stuff that I just want to fill my mouth with and
<Snip>
Don't you just love it when it all comes together for that 'perfect' cup!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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5) From: Lee XOC
< On Behalf Of Mike McGinness
< Sent: Wednesday, January 08, 2003 11:46 AM
< 
< Don't you just love it when it all comes together for that 
< 'perfect' cup!
If only it happened a little more often ...!
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Lee / San Diego
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6) From: AlChemist John
Sometime around 09:24 1/8/03, Lee XOC typed:
<Snip>
On that note, I had to pass on my gestalt blend for this morning.  40% 48 
hour rested Jampit roasted 20 seconds into 2nd crack, 60% 24 hour rested 
Brazilian Minas, roasted to 425 F, just shy of 2nd crack.  Buttery smooth, 
touch of chocolate, no bitterness or anything vaguely even harsh.  Again, 
just a fill your mouth, wish I had more of this cup.  I could drink this 
every day and be quite happy, unfortunately SM is out of both right now :-(
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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7) From: Lee XOC
< On Behalf Of AlChemist John
< Sent: Thursday, January 09, 2003 7:02 AM
<
< Sometime around 09:24 1/8/03, Lee XOC typed:
< >This is the kind of stuff that I just want to fill my mouth with and
< >swish around forever, almost to good to swallow.  Although
< the long lush
< >aftertaste and afterfeel make follow-through worthwhile. ;)
<
< On that note, I had to pass on my gestalt blend for this
< morning.  40% 48
< hour rested Jampit roasted 20 seconds into 2nd crack, 60% 24
< hour rested
< Brazilian Minas, roasted to 425 F, just shy of 2nd crack.
< Buttery smooth,
< touch of chocolate, no bitterness or anything vaguely even
< harsh.  Again,
< just a fill your mouth, wish I had more of this cup.  I could
< drink this
< every day and be quite happy, unfortunately SM is out of both
< right now :-(
Funny how the good stuff always runs out! ;)
Interesting how the roast I described yesterday has changed with another
day's rest under tight  vacuum seal.  Now the bright notes of the
Segovia seem to be emerging through the mellowness.  Nothing harsh or
bitter, but the edges of my tongue are tingling this morning whereas
yesterday they were bathed in mellowness.  I'm not sure I quite remember
a roast changing this much over the course of a few days under vacuum
seal.
I wonder if the initial leaky seal introduced just enough oxygen to the
beans to start a very slow chain reaction which survives even under
subsequent tight vacuum.  I usually have the roasted beans under very
tight vacuum seal from the moment they are cool until I finish them.  I
always re-vac my working container the moment I finish measuring out the
beans into the grinder, for example.  Hmm.
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Lee / San Diego
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