HomeRoast Digest


Topic: Monkey (16 msgs / 360 lines)
1) From: ginny
maybe a longer rest. though the monkey I have roasted and pulled has not ben bitter.
my grind is a bit heaver than what you are describing.  wait and see.
write back after a day or two rest.
Some darker roasted need more rest. I roasted some horse, forgot it and it was one of the best espresso's I have ever had at 7 days rest.
ginny

2) From: ginny
I agree with Jim, I test mine right from the roaster usually.
Each day offers good and bad.
The one time I did forget was that Horse roast and it was so good I would d=
ie for more.  well maybe,
g

3) From: Gregg Talton
Newbie question...
How long should the Monkey Blend rest?  I'm getting anxious.
Gregg Talton
P.S. On my other list you always list your equipment (in relation to the
list) under your name.  For instance,
Gregg Talton
1954 Willys 4x$ Wagon 75k original
or 
La Pavoni Europiccola

4) From: David Lewis
At 7:10 PM -0600 1/16/04, Gregg Talton wrote:
<Snip>
48 hours is the standard advice, but it varies with bean and depth of 
roast. If you roasted enough for a few days, just try it at different 
times. It's a cheap education, and the worst it can do is not taste 
as you like it.
<Snip>
This has never been a standard here, possibly because the lists would 
get lengthy, possibly as a matter of taste, and possibly because 
we're already considered ridiculous by so many of our families and 
friends!
Best,
	David
P.S. Welcome to the list, and to some really good coffee.
-- 
"A designer knows he has achieved perfection not when there is 
nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery

5) From: miKe mcKoffee

6) From: Tim TenClay
Greetings Gurus!
 I roasted my first batch of Monkey Blend last night. Pulled a shot this 
morning and one last night. Both had incredible crema (much better than I=
 
get with my usual Illy Espresso). Both seemed quite bitter though. My 
question: is that my fault due to grind and tamp or is that the bean?
 My machine isn't, at all, incredible, but it pulls a decent shot. I'm just=
 
breaking into the espresso bit with my own roasting (have always used canne=
d 
grounds until now). I roasted into 2nd (just spots of oil); ground with my=
 
zass at the point where the burrs had just stopped hitting one another; 
tamped quite firmly (probably a little too firmly).
 Any help would be great.
 BTW, I just got Kenneth David's Book "Home Coffee Roasting" in my order 
that arrived yesturday and devoured it last night (all except the geographi=
c 
stuff). Those of you who recommended it are right, it's amazingly 
interesting.
 Grace and Peace,
 `tim
 
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org
)
Knots & More Tatting Supplies
(www.knotsandmore.com)
NATA #253

7) From: DEchelbarg
I have been having Monkey all week and it has been out of this world.  I 
roast it to Vienna -- or maybe Full City ++ just when the 2nd crack starts to take 
off.  I do let it rest four days.  This week I was desperate and was pulling 
shots at 3 and they were really good.  I just prefer it with a bit of rest on 
it.   

8) From: Alchemist John
I would concur on this.  Monkey, and most beans for espresso I find, like a 
few days resting.  Smooths things out.
At 08:43 4/27/2005 -0400, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

9) From: Brett Mason
Monkey just arrived (thanks Harvey) - and my family is wondering what the=
 
name means! FOUR DAYS REST? I have never been that patient in my life... OK=
 
I will try... I just can't imagine the beans lasting 4 days without being=
 
consumed....
 Trying hard!
Brett
 On 4/27/05, Alchemist John  wrote: 
<Snip>
a
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a
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-- 
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee!

10) From: Gary Townsend
 wrote:
<Snip>
. 
<Snip>
  
I had the exact same problem with Kona...on day three I pinched enough
for a vac pot and it was nice...On day 4 I just devoured the remaining
9 oz....
I think that I should order some Monkey that Tom roasted, that way
it'll be right on time by the time it gets here...along with a 5# bag
of green to keep my weekends interesting!
:-)
-- 
"Not all things that are countable, count, and not all things that count,
are countable". Albert Einstien

11) From: Pecan Jim Gundlach
Brett,
       One of the things about home roasting is that you get to taste 
the changes in flavors produced by resting.  It is just part of the 
experience, don't bother waiting but be sure to roast enough to last 
seven or eight days.
           Jim Gundlach
On Apr 27, 2005, at 9:44 AM, Brett Mason wrote:
<Snip>
<Snip>
in my 
<Snip>
4 
<Snip>
"The espresso machine is an accessory to the grinder, not the other way =
around."

12) From: Rich Adams

13) From: Brett Mason
I suppose it is the perfect blend for my household then!
Thanks,
Brett
 On 4/27/05, Rich Adams  wrote: 
<Snip>
. 
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee!

14) From: Steven Van Dyke
This is a multi-part message in MIME format.
Brett,
The easy way to be able to let a batch rest for 4 days is to roast =
enough *other* coffee to last 5 days (need a buffer to be safe).
Do at least smell the coffee each day - some of the 'funky' coffees that =
Tom has, like the Monsooned coffees and the Haraar Horse go through this =
amazing transformation from a leathery / earthy smell to a rich, =
chocolate scent.
Enjoy!
Steve :->

15) From: Brett Mason
Thanks Steve - will do!
Actually I have a couple pounds roasted right now, so a good time to roast=
 
the Monkey...
Brett
On 4/27/05, Steven Van Dyke  wrote:
<Snip>
h 
<Snip>
 
<Snip>
 
<Snip>
e 
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee!

16) From: Alchemist John
This sounds simple, but roast up more of something so it seems like you 
have too much coffee.  When you hit that properly rested coffee in a few 
days, roast up more to start resting.
At 07:44 4/27/2005 -0700, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/


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