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Topic: 8,16 & 24 min Uganda Budadiri roasts (4 msgs / 88 lines)
1) From: Mike McGinness
I finally got some test batches roasted for John's "phenol" tests. All
roasted to my 460f but obviously with very different voltage increase
rates. Was really bizarre doing a 24min gradual ramp to 460! All my
standard 1/3# batches and will be sending 2oz of each for testing. It'll be
interesting to do a taste comparison with what I keep...
BTW I hate to plea ignorance, and am *too lazy* to search the archives, but
what was the purpose of the phenol test again?!
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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2) From: Oaxaca Charlie
 I also admit to not knowing what the phenal testa are
for.Sounds intriguing.
 I'm interested in what kind of cup you get from the different
profiles of Ugandan. The best I could do was find a dark
chocolate flavor with decent body going a little ways into
second crack with an 18 minute roast. Roasted lighter or darker,
or faster, I never found anything of interest with that coffee.
I bought 5 lbs of it after reading so much praise on the list.
 Charlie
--- Mike McGinness  wrote:
<Snip>
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3) From: AlChemist John
Sometime around 16:26 1/20/2003, Mike McGinness typed:
<Snip>
The quick theory is this:  There was a general set of observations going on 
about the flavor of drum roasted beans.  The gist is that drum roasted have 
a deeper more complex flavor, often in an "indescribable" way.  I noted 
that many slow cooked, especially smoked (treager) items were noted as 
basically "yummy".  This along with a comment from sivetz(sp) that fluid 
bed roasted beans were "cleaner" lead me to wonder what is in drum roasted 
beans that has been blown away from the air roasted beans.  Thinking of 
smoked foods and such, I noted that scotches are described by the phenol 
content, hence this phenol test.  Basically I am trying to discern if there 
is any obvious chemical level differences in the various roasting methods.
That is the basics.  I am bound to have left something out or 
mis-paraphrased someone but there you go.
Questions/comments?
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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4) From: AlChemist John
Sometime around 16:54 1/20/2003, Oaxaca Charlie typed:
<Snip>
I would say that your description matches what I would consider the basic 
profile of Ugandan.  Chocolate with body, roasted a bit into 2nd.  I think 
it is what you are after.  I love a chocolaty full bodied cup and drink 
Ugandan regularly for just than. What were you hoping for or what is it 
missing too you?
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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