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Date: 28 Feb 2007 20:42:06
From: Fishgod
Subject: 1st time Posting- Coffee Roasting Question
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Hello,
I have been a lurker for a few months. I am new to roasting and
before I roasted my first batch I bought and read "Home Coffee
Roasting: Romance and Revival by Kenneth Davids". I have currently
built a UFO/TO. The coffee that I am roasting is from Sweet ia's
and it is Colombia Tolima Planadas - El Jordan. I am roasting just
before second crack. The flavor is great, better then anything that I
have had before but I thought that it might have a brighter flavor.
Could I be muting the flavor by bring the temp up to slowly and not
getting into first crack until approx 11 to 12 min? Or should I stop
the roast a bit sooner to help keep a stronger origin flavor?
My whole reason for learning to roast is the enjoyment of roasting and
to provide myself with the freshest coffee I can get. Also I want to
learn about the flavors of different coffees from different
countries. I plan on getting a espresso machine and grinder in the
near future and want some basis for tasting shots.
I currently brew all my coffee using a French press. Any help or
insight would be much appreciated.
Regards
Michael
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Date: 02 Mar 2007 19:02:36
From: Flasherly
Subject: Re: 1st time Posting- Coffee Roasting Question
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On 1, 12:49 am, "Fishgod" <fish...@mail2web.com > wrote:
>
> I am using a turbo oven/Salton Popcorn and nut roaster(New UFO) with a
> spring form pan in between the two. It has a faster stirring arm then
> the stir crazy and another plus of the Salton is that it has a metal
> shaft. I have been using a 1 digital thermometer with thermocouple
> resting just above the beans. I picked up a second digital
> thermometer with thermocouple from Sweet ia's to bring up through
> the bottom of the roaster just into the bean mass. I plan on
> installing it this week so I can get an air temp and a bean mass
> temp. Once question, the turbo oven has a large amount of dead band
> so it makes it hard to keep at a specific temp. Should I be more
> concerned with the air temp or the bean mass temp or both?
Bean mass first (weight/quantity vrs roaster limitations), the taste,
which must be timed for a result (type of roast), in so far as air
mass is a variable for controlling both (roast profile). Roasted
Green Ethiopia Yirgacheffe 1.5lb in something over an hour straight
through in batches. Pushing it, a Freshroast, even though I'd liked
to have slowed more through the yellow/brown stage. Past the first
crack, I started with a couple light roasts but mixed subsequent
roasts successively darker, with a touch of smoke (not carmelized) for
the very last. A blended roast -- effect. Grind amount intially
needed adjusting apart from either Kenya AA or the smooth-tasting
Mexican Coatepec and Turquesa I'd been drinking. These seem a smaller
bean. I noticed a pronounced buttery flavor in the Yirgacheffe,
depending if the magic wand is fit and the espresso machine is at the
right temperature. A pleasant prospect for preparing roasts, from a
French press to espresso works, and a ristretto in the difference.
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Date: 01 Mar 2007 18:07:49
From: jim schulman
Subject: Re: 1st time Posting- Coffee Roasting Question
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On 28 Feb 2007 20:42:06 -0800, "Fishgod" <fishgod@mail2web.com > wrote:
> I am roasting just
>before second crack. The flavor is great, better then anything that I
>have had before but I thought that it might have a brighter flavor.
>Could I be muting the flavor by bring the temp up to slowly and not
>getting into first crack until approx 11 to 12 min? Or should I stop
>the roast a bit sooner to help keep a stronger origin flavor?
Big props for doing your homework.
You do want to spend 4 or 5 minutes getting the beans to 300F so they
have an even yellow color before getting any hotter. You alsowant to
ramp from there to the first crack slowly enough to keep the beans
even colored, changing smoothly from yellow to mid-brown (they'll go
piebald duiring the first crack again). That way you'll avoid the
grassy, pool-water, chlorogenic acid flavors in light roasts.
Spending longe than about 4 to 5 minutes in the ramp from 300 to first
crack will accentuate the woody/nutty flavors and cut some sweetness.
It won't reduce the acidity by a lot, but these flavors can mask what
you are looking for.
The acids start cooking off in the first crack, this is also when the
sugars start caramelizing producing the vanilla, caramel, chocolate
and mollases flavors.
The roasty, dry distillate flavors start happening after the first
crack dies down.
Cupping roasts, which accentuate the origin flavors usually run fast
over 300F and are cut as soon as the beans even out in color as the
first crack trails off. This is the first place to stop a roast. If I
do this, I like to slow down the first crack to get some caramels, and
get rid of all the chlorine.
You can experiment with accelerting the ramping from 300 to the first,
or cutting the roast earlier (any time after they become even colored
again). That should get you are more cherry heavy taste balance.
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Date: 28 Feb 2007 21:49:09
From: Fishgod
Subject: Re: 1st time Posting- Coffee Roasting Question
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On Feb 28, 8:47 pm, "Fishgod" <fish...@mail2web.com > wrote:
> On Feb 28, 8:14 pm, "Jim Exline" <jimn...@neo.rr.com> wrote:
>
>
>
> > I am roasting just before second crack. The flavor is great, better
> > then anything that I
>
> > > have had before but I thought that it might have a brighter flavor.
> > > Could I be muting the flavor by bring the temp up to slowly and not
> > > getting into first crack until approx 11 to 12 min? Or should I stop
> > > the roast a bit sooner to help keep a stronger origin flavor?
>
> > What type of roaster are you using?
>
> > Generally speaking- if you want a brighter profile, you can speed up
> > the total roast time by ramping up the temp to get a brighter roast.
> > It is definitely possible to "over" roast, thereby losing the origin
> > flavor you may be looking for.
>
> > > My whole reason for learning to roast is the enjoyment of roasting and to provide myself with the freshest coffee I can get.
>
> > Good for you- that's the main reason for roasting at home!
>
> > > Also I want to learn about the flavors of different coffees from different countries. I plan on getting a espresso machine and grinder in the near future and want some basis for tasting shots.
>
> > Good plan- read the info on Sweetia's site about all their coffee
> > offerings to learn about coffees from different countries, etc!
>
> > Also, when you do go to buy an espresso machine and grinder, go towww.wholelattelove.com, and take advantage of the "compare" feature of
> > their website. That should help you decide which espresso machine and
> > grinder to get!
>
> > Jim E
>
> Sorry about that I sent the post with questions directly to you
> instead of the list.
>
> I am looking at the Quick Mill Vertrano or the La Spaziale Vivaldi II
> and the Mazzer mini E. I am really swaying towards the double boiler.
> I also like the plumb in with a quiet pump. Most family and guest
> like milk based drinks and I like the fact of temp stability. This
> will be my first machine besides a Mr. Coffee that I had a years back.
> I shouldn't have problems with upgraditis with either of these
> machines. If I do I will have some explaining to do to the better
> half.
>
> Regards
> Michael
Jim,
I am using a turbo oven/Salton Popcorn and nut roaster(New UFO) with a
spring form pan in between the two. It has a faster stirring arm then
the stir crazy and another plus of the Salton is that it has a metal
shaft. I have been using a 1 digital thermometer with thermocouple
resting just above the beans. I picked up a second digital
thermometer with thermocouple from Sweet ia's to bring up through
the bottom of the roaster just into the bean mass. I plan on
installing it this week so I can get an air temp and a bean mass
temp. Once question, the turbo oven has a large amount of dead band
so it makes it hard to keep at a specific temp. Should I be more
concerned with the air temp or the bean mass temp or both?
Regards
Michael
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Date: 28 Feb 2007 21:47:29
From: Fishgod
Subject: Re: 1st time Posting- Coffee Roasting Question
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On Feb 28, 8:14 pm, "Jim Exline" <jimn...@neo.rr.com > wrote:
> I am roasting just before second crack. The flavor is great, better
> then anything that I
>
> > have had before but I thought that it might have a brighter flavor.
> > Could I be muting the flavor by bring the temp up to slowly and not
> > getting into first crack until approx 11 to 12 min? Or should I stop
> > the roast a bit sooner to help keep a stronger origin flavor?
>
> What type of roaster are you using?
>
> Generally speaking- if you want a brighter profile, you can speed up
> the total roast time by ramping up the temp to get a brighter roast.
> It is definitely possible to "over" roast, thereby losing the origin
> flavor you may be looking for.
>
> > My whole reason for learning to roast is the enjoyment of roasting and to provide myself with the freshest coffee I can get.
>
> Good for you- that's the main reason for roasting at home!
>
> > Also I want to learn about the flavors of different coffees from different countries. I plan on getting a espresso machine and grinder in the near future and want some basis for tasting shots.
>
> Good plan- read the info on Sweetia's site about all their coffee
> offerings to learn about coffees from different countries, etc!
>
> Also, when you do go to buy an espresso machine and grinder, go towww.wholelattelove.com, and take advantage of the "compare" feature of
> their website. That should help you decide which espresso machine and
> grinder to get!
>
> Jim E
Sorry about that I sent the post with questions directly to you
instead of the list.
I am looking at the Quick Mill Vertrano or the La Spaziale Vivaldi II
and the Mazzer mini E. I am really swaying towards the double boiler.
I also like the plumb in with a quiet pump. Most family and guest
like milk based drinks and I like the fact of temp stability. This
will be my first machine besides a Mr. Coffee that I had a years back.
I shouldn't have problems with upgraditis with either of these
machines. If I do I will have some explaining to do to the better
half.
Regards
Michael
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Date: 28 Feb 2007 21:14:18
From: Jim Exline
Subject: Re: 1st time Posting- Coffee Roasting Question
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I am roasting just before second crack. The flavor is great, better
then anything that I
> have had before but I thought that it might have a brighter flavor.
> Could I be muting the flavor by bring the temp up to slowly and not
> getting into first crack until approx 11 to 12 min? Or should I stop
> the roast a bit sooner to help keep a stronger origin flavor?
What type of roaster are you using?
Generally speaking- if you want a brighter profile, you can speed up
the total roast time by ramping up the temp to get a brighter roast.
It is definitely possible to "over" roast, thereby losing the origin
flavor you may be looking for.
> My whole reason for learning to roast is the enjoyment of roasting and to provide myself with the freshest coffee I can get.
Good for you- that's the main reason for roasting at home!
> Also I want to learn about the flavors of different coffees from different countries. I plan on getting a espresso machine and grinder in the near future and want some basis for tasting shots.
Good plan- read the info on Sweetia's site about all their coffee
offerings to learn about coffees from different countries, etc!
Also, when you do go to buy an espresso machine and grinder, go to
www.wholelattelove.com, and take advantage of the "compare" feature of
their website. That should help you decide which espresso machine and
grinder to get!
Jim E
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Date: 28 Feb 2007 22:58:34
From: Lloyd Parsons
Subject: Re: 1st time Posting- Coffee Roasting Question
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In article <1172724125.968572.47070@j27g2000cwj.googlegroups.com >,
"Fishgod" <fishgod@mail2web.com > wrote:
> Hello,
> I have been a lurker for a few months. I am new to roasting and
> before I roasted my first batch I bought and read "Home Coffee
> Roasting: Romance and Revival by Kenneth Davids". I have currently
> built a UFO/TO. The coffee that I am roasting is from Sweet ia's
> and it is Colombia Tolima Planadas - El Jordan. I am roasting just
> before second crack. The flavor is great, better then anything that I
> have had before but I thought that it might have a brighter flavor.
> Could I be muting the flavor by bring the temp up to slowly and not
> getting into first crack until approx 11 to 12 min? Or should I stop
> the roast a bit sooner to help keep a stronger origin flavor?
> My whole reason for learning to roast is the enjoyment of roasting and
> to provide myself with the freshest coffee I can get. Also I want to
> learn about the flavors of different coffees from different
> countries. I plan on getting a espresso machine and grinder in the
> near future and want some basis for tasting shots.
> I currently brew all my coffee using a French press. Any help or
> insight would be much appreciated.
>
> Regards
> Michael
I generally use a slower ramp up when trying to emphasize body over
brightness, so you might want to push it a bit quicker. I prefer
Colombians into, but not through 2nd crack.
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