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Topic: This coffee is HORRIBLE! What the heck happened. (3 msgs / 101 lines)
1) From: Jason Molinari
Well, yesterday i decided to experiment on Jim's 1234 blend, i took 40% Brazil Vareg Grande, 30% aged sulawesi, 20% Harrar, and 10% Yrg. (used yrg instead of kenya).
Roasted in a drum roaster, 500g, which was my biggest batch so far, reached a rolling 2nd in 17 minute, and left it for 10 more seconds, removed to find it rather uneven, but mostly a city-city+...too light for espresso...darn.
Well i tried the coffee as espresso after a 24hr. rest, and HOLY MOLEY, this is HORRIBLE. It tastes/feels like i'm drinking battery acid. It isn't grassy, so i don't think underroasting is the main problem, but it is so acidic and bright, it is totally undrinkable straight. 
I'll try it tomorrow as drip brew...i hope its good becuase i have a pound of it!
EWWWW, please don't repeat my mistake:)
jaso
n

2) From: Joseph A. Feliciani
Hi Jason,
I've been roasting Jim's "Plum" blend in my drum roaster, 2lbs at a
time. The first time I roasted it, when 1st crack started, I notated the
time, and then pulled the drum! As I was cooling it, I realized my
mistake. After letting Jim know, he recommended that I try a "double
roast". Just throw it all back in the drum and take it to 2nd crack. It
worked wonderfully well, and salvaged 2lbs of beans. It actually got
better and better the longer it rested. By the time I finished it, the
chocolate was more pronounced than at the beginning. If the drip doesn't
taste good (mine tasted horrible), it may well save the pound that you
have.
Hope this helps,
Joe
RK Drum #9, Solis Maestro +, *$ Proteo Barista

3) From: Jim Schulman
Hi Jason,
Sorry it turned out horrible. Yrg is not a good substitution for 
the Kenya, since it stays acidic far further into the roast. 
Also it sounds like it's under roasted. 
I get the feeling the 2nd crack starts at a lower temperature 
for these long BBQ drum roasts. For instance, if I go 5 minutes 
from the first crack to 450, the 2nd starts at 445, if I go 5 
minutes to 435, it starts at 435, just when I'm finisihing the 
roast.
If you send me your snail mail, I'll send you some 1234 as I 
roast it. Mainly to convince you that my taste isn't completely 
weird.
Jim
On 24 Nov 2003 at 19:58, Jason Molinari wrote:
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