HomeRoast Digest


Topic: Swiss Roasting? [Newbie Question] (2 msgs / 48 lines)
1) From: Alexandre Enkerli
Hello,
I've grown accustomed to coffee while in Switzerland (I'm half-Swiss) 
and I've never really found the same coffee taste elsewhere (Italy, 
France, Austria, some parts of the US and Canada...).
I lack the vocabulary to describe it but I'd say the beans are slightly =
oily and (in my recollection) somewhat lighter than French. The 
resulting coffee is full-bodied and has very low acidity. Oddly enough, =
the coffee I'm talking about can be found almost anywhere in 
Switzerland including, of all places, a cafeteria at Université de 
Lausanne.
Now, I realize there are several factors involved but is it possible 
that it can be due to some aspect of the roasting? I don't expect 
anything like a weird secret. Just a roasting profile or something.
Just wondering.
Thanks!
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2) From: Jim Schulman
Tom's charts, and most coffee retailers, call it a 
"Vienna roast" (sorry about the name, in case 
you're Swiss) I think the SCAA calls it "medium 
dark." In any case, it's the roast level one finds 
in most of Switzerland, Austria, and Southern 
Germany.
For home roasting, the best way to get there is to 
stop your first roast of a lot of beans just after 
(5 to 15 seconds) the height of the second crack. 
You'll see if any adjustment needed from there.
Jim Schulman
Jim
On 21 Jan 2003 at 9:41, Alexandre Enkerli wrote:
<Snip>
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