HomeRoast Digest

Topic: To H2O onwards (5 msgs / 150 lines)
1) From: Myron Joshua
First let me  admit that I am not very pedantic and this is the first time i
tried really taking some kind of notes.
I just finished a blind taste test of Yemini Matarri that I roasted wet
(added 1.5 teaspoons of water for almost two days..my wife already had too
much coffee "odor" the evening I wanted to roast) and dry. There was a 24
hour break between roasts so resting time was was 2.5 days and 1.5 days
respectively. (I am afraid that this point may be enough to disqualify the
I roasted both with my HWP 7 minutes for the wet and 6 minutes for the dry.
Checking the colors of the the two roasts after grinding showed them to be
very closely at the same stage of roast-with the dry roast maybe a tad
In the end it turned out that the first cup was the wet one and the second
the dry.
Upon grinding with my Zass and emptying out he drawer
I went bezerk with the aroma of the first cup. I was almost sure this was
the wet cup, because the aroma was so strong (leathery, musty??). The second
cup's after grind aroma was much more subtle and I primarily smelled the
bright tones.
When pouring the hot water over the grounds in the French press, i did not
actively search for any special features. But when I poured the second (dry
cup) my nose got hit by a powerful whiff of aroma that (apparently) wasn't
present in the first cup.
Taste: The first (wet cup) left heavy aftertaste and a high level of taste
in the back of the palate. As the cup cooled the brighter tones became more
prominent. The second cup left little after taste and had very nice bright
tones-and much less body.
All this reconfirms the other input we've heard so far-but actually tasting
the difference makes me wonder how this process will influence two beans
that go in two different directions--a Kenyan and Sumatran.
All the best-and don't forget to imbibe primarily coffee tonight!

2) From: Pecan Jim Gundlach
On Dec 31, 2003, at 6:40 AM, Myron Joshua wrote:
     Did you refrigerate the beans during the soaking period to inhibit 
the growth of mould?   I just put some wet Nicaraguan in a covered bowl 
in the refrigerator , I will wok roast it this evening because I need 
the coffee.   Won't be doing double blind testing but I know this 
coffee well having more than a dozen wok roasts and almost as many wood 
fire roasts of it behind me so I should be able to tell any difference. 
   Also, I come to the test as a skeptic so I'm not emotionally invested 
in getting a better taste when I try it.
Jim Gundlach

3) From: Myron Joshua
I did not refigerate the beans. I was a bit worried about the extra 24 hours
wet, so I opened the container to let it air a bit after 24 hours.
The stronger sensations I got did not seem lack an abnormal, moldy taste or
anything. Just a stronger than usual Yemeni that I have felt more in the
Hirazi than in my previous Matarri roasts.
Best, myron

4) From: Ken Mary
There seems to be a real, beneficial effect of added water, at least from
the experiences posted. We should try to further explain our efforts by
describing the coffees, roast method, and brewing equipment.
Some questions that come to mind:
    Are your coffees older or dryer than normal?
    Is the cup character of the wetted coffee outside of the normal range
expected from your previous roasts? In other words, is it so good that you
will now moisten all future coffees?
    How did the extra water affect the roast profile?
    How was the water added? Describe method and waiting time if any.
    Is the roasted coffee any different in appearance, size, color, etc.
As usually happens, I am out of the loop on this discussion, my present work
is on roasting *dryer* than normal coffees by extending the drying phase.
But one interesting contribution that I can make is that a dry process
Ethiopian Sidamo '02 was so much better in all cup characters that it ranked
among my top ten roasts of all time of any coffee. But this same profile on
other coffees gave normal or less than desirable results. It seemed to
slightly improve the Colombian Huila decaf.
This profile is a simple two stage heating, the first is a constant 800
watts for 6 minutes giving an IR bean temp stabilized at 280-285F, then 1200
watts for 4 minutes finishing at about 430F. The equipment is a Wearever
popper with a modified dimmer on heat only, the fan is constant full speed
with the original motor resistor.

5) From: peter zulkowski
This may be a bit premature, but I am already looking for a pressure 
cooker in my wanderings through the local thrift stores. This thread has 
got me very interested :)
I have seen them before for a couple of bucks. People get rid of them in 
favor of Microwave ovens.
Will let you know,
Myron Joshua wrote:

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