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Topic: Uganda Budadiri questions, and generic roast questions (3 msgs / 82 lines)
1) From: Jason Molinari
Hey all, posted this on a long coffeegeek thread, but i don't think it'll get seen. So here it is again.
I roasted some Uganda budadiri 48 hrs. ago, roasted to a rolling 2nd crack. There is no oil at all on the beans. I tried a straight espresso with it (i'm trying to figure out a blend) and i did not taste any of the chocolatey flavor every is raving about. And i also found it did not have much body...don't get me wrong it was a pretty good espresso, just not thick, and chocolatey like i read.
Now my question is, did i not roast it far enough? Took about 8 mins. in a WB2 un modded with 64deg. F box temp. and an extension cord.
My next question is about roasting in general. Seems to me that people talk about going to first signs of oil, on beans, but to me, that doesn't seems to happen even at a rolling 2nd crack. Should i let them go longer? Do you think i'm confusing rolling 2nd with just regular 2nd?
The oil sometimes appears a few days later, but definitely almost NEVER while i'm roasting. I usually roast my beans to about 460deg. on my thermocouple which is in the bean mass measuring air/bean.
MAybe i should sacrifice some beans and really dark dark roast them.
help!
jason
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2) From: Ken Mary
<Snip>
and chocolatey like i read.
I only drink non espresso brews. I am now drinking some 2 day old Budadiri
from my new drum roaster, it is all chocolate and spice with average body
but disappointingly low acidity. I dumped the roast at 15 minutes, about one
minute into second, and it was "rolling" by the time the beans hit the tray.
There are spots of oil now beginning to show. The long roast is not needed
for the chocolate to appear, in fact it is hard not to get chocolate unless
the roast is too fast, say under 5 minutes. That may be your problem if you
preheat the WBI. Start with everything cold.
--
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3) From: Chris Peters
Jason,
I've been roasting the Budadiri in my unmodified popcorn pumper.  When the
ambient temp is cool I can roast just into the second crack in about 9
minutes.  I usually stop the roast about 15 seconds into the second crack.
I primarily drink Americanos and have no problem finding that full-bodied
chocalate taste - especially as the coffee cools.
Chris in KC
Jason Molinari wrote:
Hey all, posted this on a long coffeegeek thread, but i don't think it'll
get seen. So here it is again.
I roasted some Uganda budadiri 48 hrs. ago, roasted to a rolling 2nd crack.
There is no oil at all on the beans. I tried a straight espresso with it
(i'm trying to figure out a blend) and i did not taste any of the chocolatey
flavor every is raving about. And i also found it did not have much
body...don't get me wrong it was a pretty good espresso, just not thick, and
chocolatey like i read.
Now my question is, did i not roast it far enough? Took about 8 mins. in a
WB2 un modded with 64deg. F box temp. and an extension cord.
My next question is about roasting in general. Seems to me that people talk
about going to first signs of oil, on beans, but to me, that doesn't seems
to happen even at a rolling 2nd crack. Should i let them go longer? Do you
think i'm confusing rolling 2nd with just regular 2nd?
The oil sometimes appears a few days later, but definitely almost NEVER
while i'm roasting. I usually roast my beans to about 460deg. on my
thermocouple which is in the bean mass measuring air/bean.
MAybe i should sacrifice some beans and really dark dark roast them.
help!
jason
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


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