HomeRoast Digest


Topic: FreshRoast Plus/ profiling (2 msgs / 48 lines)
1) From: john kangas
Thanks, Jim! This is handy info, there's a lot to learn with profiling.
Another point I've been able to (I think) verify today: If you slow down a 
roast of a very acidic coffee (Kiawamururu in this case) between 200-275ish 
degrees, the acidity mellows into a buttery sweet flavor. I've been trying 
to narrow this one down for a couple months.
I'm just switching the Pumper off/15 seconds/ on/15 seconds, and just to 
make sure this was it, stretched the 200-275 time to around 4:30 minutes 
yesterday. (too long, IMHO, but just checking anyways) Stopped just shy of 
second, 13 minutes total, and today this Kenyan coffee's doing it's best 
impression of an Indonesian. More buttery than sweet with that long of a 
delay, but that seems to be it!
Maybe it's just a matter of boiling the moisture out early, around 225-250, 
steam is often visible rolling out during the 15 second off period. I 
remember something about the H2O combining with something else later in the 
roast, forming acids, I think.
John Kangas
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2) From: Jim Schulman
Hi John,
On 18 Feb 2003 at 4:15, john kangas wrote:
<Snip>
This advice you didn't get from me; I never 
suspected varying the roast time as early as this 
made any difference. Anyway, I'll have to try it 
sometime. 
The Kaiwamururu is working out great for me. It's 
not as big as the Karumandi, but it sure is much 
more tractable for espresso blending. Other 
tasters, even people who usually dislike over 
acidic coffee, love the blends I've tried it in.
Jim
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