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Date: 07 Aug 2006 21:33:22
From: contrapositive
Subject: French Roast Questions
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Hi. It's been a while since I posted, but I think I'm ready to try French
roast. I've been roasting for about five years (wow), and I'm ready to try
something different. I'm looking around at Sweet Maria's, and I see I'll
need chicory. Now I'm looking for a bean. It seems I want something that
a.) will stand up to the roast, and b) I won't mind burning to a crisp --
i.e. I wouldn't pay for dearly Kona just to French roast it (would I?).
On that note, how long into or after second crack qualifies as French roast?
And what about brewing recommendations? French press seems like an obvious
fit.
Thanks!
-jk
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Date: 08 Aug 2006 02:28:37
From: The Other Funk
Subject: Re: French Roast Questions
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Finding the keyboard operational
contrapositive entered:
> Hi. It's been a while since I posted, but I think I'm ready to try
> French roast. I've been roasting for about five years (wow), and I'm
> ready to try something different. I'm looking around at Sweet
> Maria's, and I see I'll need chicory. Now I'm looking for a bean. It
> seems I want something that a.) will stand up to the roast, and b) I
> won't mind burning to a crisp -- i.e. I wouldn't pay for dearly Kona
> just to French roast it (would I?).
> On that note, how long into or after second crack qualifies as French
> roast? And what about brewing recommendations? French press seems
> like an obvious fit.
>
> Thanks!
>
> -jk
Since you have been roasting for 5 years, you shouldn't have too much
trouble. Just to play it safe, start with a less expensive bean. get to the
point that you get a uniform oil coating without carbonizing too many beans.
Watch out for your smoke alarms!
I use a combination of Columbian Supremo, Nicarugian and Mexican in mine but
I have experimented with a lot of different combinations to get mine, and
burnt a few batches. I have never tried chicory for any of my coffees but I
sure enjoyed it when I was in New Orleans. Ahh, Cafe du Monde, chicory,
benieges and the Times Piciyune. No better way to start the day in the Big
Easy.
Bob
--
--
Coffee worth staying up for - NY Times
www.moondoggiecoffee.com
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Date: 08 Aug 2006 04:24:48
From: I->Ian
Subject: Re: French Roast Questions
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<snip >
> Ahh, Cafe du Monde, chicory,
>benieges and the Times Piciyune. No better way to start the day in the Big
>Easy.
What about Brennan's for breakfast and Cafe du Monde after dinner?
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Date: 08 Aug 2006 22:06:00
From: The Other Funk
Subject: Re: French Roast Questions
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> <snip>
>> Ahh, Cafe du Monde, chicory,
>> benieges and the Times Piciyune. No better way to start the day in
>> the Big Easy.
>
> What about Brennan's for breakfast and Cafe du Monde after dinner?
That works too.
It's a short enough walk to do both in the morning
Bob
--
--
Coffee worth staying up for - NY Times
www.moondoggiecoffee.com
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Date: 07 Aug 2006 19:09:03
From: Anon
Subject: Re: French Roast Questions
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I have had French roast brewed in a French press, I didn't like it because
of its harsh taste. My friend got an AeroPress and made me a cup using
French roast. It was delicelious, none of the harsh taste I didn't like. It
was so good I ordered an AeroPress to experiment with my own roasts.
"contrapositive" <contrapositive@hotmail.com > wrote in message
news:9v2dnZGLBr9QdErZnZ2dnUVZ_qCdnZ2d@giganews.com...
> Hi. It's been a while since I posted, but I think I'm ready to try French
> roast. I've been roasting for about five years (wow), and I'm ready to try
> something different. I'm looking around at Sweet Maria's, and I see I'll
> need chicory. Now I'm looking for a bean. It seems I want something that
> a.) will stand up to the roast, and b) I won't mind burning to a crisp --
> i.e. I wouldn't pay for dearly Kona just to French roast it (would I?).
>
> On that note, how long into or after second crack qualifies as French
> roast? And what about brewing recommendations? French press seems like an
> obvious fit.
>
> Thanks!
>
> -jk
>
>
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Date: 08 Aug 2006 01:58:35
From: Robert Harmon
Subject: Re: French Roast Questions
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Usually chicory is used for cafe` au laitte, as made famous in New Orleans.
Half strong brewed coffee, half hot milk; poured by the waiter from two
pitchers into the cup simultaneously.
Per my roasting mentor a French roast is best determined visually when the
bean are uniformly coated with oil. I've roasted to this level using his
$5000 roaster but I wouldn't dare it on my homebuilt TurboCrazy, at least
not until I get the thermocouple attached to my computer.
Good luck!
--
Robert (duck & cover) Harmon
http://tinyurl.com/pou2y
http://tinyurl.com/fkd6r
"contrapositive" <contrapositive@hotmail.com > wrote in message
news:9v2dnZGLBr9QdErZnZ2dnUVZ_qCdnZ2d@giganews.com...
> Hi. It's been a while since I posted, but I think I'm ready to try French
> roast. I've been roasting for about five years (wow), and I'm ready to try
> something different. I'm looking around at Sweet Maria's, and I see I'll
> need chicory. Now I'm looking for a bean. It seems I want something that
> a.) will stand up to the roast, and b) I won't mind burning to a crisp --
> i.e. I wouldn't pay for dearly Kona just to French roast it (would I?).
>
> On that note, how long into or after second crack qualifies as French
> roast? And what about brewing recommendations? French press seems like an
> obvious fit.
>
> Thanks!
>
> -jk
>
>
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Date: 08 Aug 2006 05:42:47
From: Omniryx@gmail.com
Subject: Re: French Roast Questions
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Brennans is for breakfast. Cafe du Monde is for petit dejeuner.
Different, different, different.
Of course, Cafe du Monde is good at any time if you can beat your way
through the tourists.
Will
I- >Ian wrote:
> <snip>
> > Ahh, Cafe du Monde, chicory,
> >benieges and the Times Piciyune. No better way to start the day in the Big
> >Easy.
>
> What about Brennan's for breakfast and Cafe du Monde after dinner?
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Date: 09 Aug 2006 11:42:14
From: Steve Ackman
Subject: Re: French Roast Questions
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In <9v2dnZGLBr9QdErZnZ2dnUVZ_qCdnZ2d@giganews.com >, on Mon, 7 Aug 2006
21:33:22 -0400, contrapositive wrote:
> It seems I want something that
> a.) will stand up to the roast, and b) I won't mind burning to a crisp --
> i.e. I wouldn't pay for dearly Kona just to French roast it (would I?).
You want something dense. SHB/SHG. Kona definitely
isn't that.
> On that note, how long into or after second crack qualifies as French roast?
> And what about brewing recommendations? French press seems like an obvious
> fit.
"French Roast" is a marketing term rather than a
specific degree of roast. One roaster's french roast
might be another's Vienna, or another's Italian.
Personally, I judge French Roast to be the point
where the crescendo of rolling 2nd crack just begins
to subside. This happens at different times depending
on a variety of factors. Bean density, moisture,
temperature, speed of roast, and then there's post-roast
cooling rate to consider also.
As a rough guide, you can estimate 10% beyond where
second crack started. IOW, start your stopwatch when
you start the roast. Note the time when you hit 2nd
crack. Continue for another 10% of that time.
E.g., if you're using an air popper and hit second
crack in 5 minutes, about 30 seconds beyond that should
get you somewhere in the french quarter.
If it takes 17 minutes to hit 2nd crack in your
drum roaster, then dump time for the dark destination
will be somewhere around 18:42.
Adjust to taste from there.
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Date: 09 Aug 2006 18:27:01
From: The Other Funk
Subject: Re: French Roast Questions
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Finding the keyboard operational
Steve Ackman entered:
>
> Adjust to taste from there.
This is the best roasting advice ever. Most, if not all roasters have their
little secret recopies. And they will not "share them" with just anybody.
Bob
--
--
Coffee worth staying up for - NY Times
www.moondoggiecoffee.com
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Date: 08 Aug 2006 22:22:15
From: jggall01
Subject: Re: French Roast Questions
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The Other Funk wrote:
> > <snip>
> >> Ahh, Cafe du Monde, chicory,
> >> benieges and the Times Piciyune. No better way to start the day in
> >> the Big Easy.
> >
> > What about Brennan's for breakfast and Cafe du Monde after dinner?
>
> That works too.
> It's a short enough walk to do both in the morning
> Bob
> --=81
> --=81
> Coffee worth staying up for - NY Times
> www.moondoggiecoffee.com
A good friend once told me the "real" recipe for the cafe` au laitte at
Cafe du Monde. He was sure that it is 1/2 chicory coffee, 1/2 hot
milk, and 1/2 powdered sugar. I never could get the math to work
out...;-}
Jim
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Date: 09 Aug 2006 18:23:11
From: The Other Funk
Subject: Re: French Roast Questions
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Finding the keyboard operational
jggall01 entered:
>
> A good friend once told me the "real" recipe for the cafe` au laitte
> at Cafe du Monde. He was sure that it is 1/2 chicory coffee, 1/2 hot
> milk, and 1/2 powdered sugar. I never could get the math to work
> out...;-}
>
> Jim
And yet somehow, it works. At least for me. There are some in the shop who
will not touch chicory.
--
--
Coffee worth staying up for - NY Times
www.moondoggiecoffee.com
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Date: 09 Aug 2006 18:31:40
From: Robert Harmon
Subject: Re: French Roast Questions
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Most of the chicory you can get commercially is roasted too dark, giving it
a sour taste. When I lived in Seattle I bought a lighter chicory at Market
Spice in Pike's Market. This was better tasting in cafe` au laitte.
--
Robert (coffee & milk - mmmm) Harmon
http://tinyurl.com/pou2y
http://tinyurl.com/fkd6r
"The Other Funk" <bobbie@moondoggie.com > wrote in message
news:jKpCg.37019$gU4.18920@trnddc07...
> And yet somehow, it works. At least for me. There are some in the shop who
> will not touch chicory.
>
> --
> --
> Coffee worth staying up for - NY Times
> www.moondoggiecoffee.com
>
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Date: 09 Aug 2006 10:07:50
From: DavidMLewis
Subject: Re: French Roast Questions
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contrapositive wrote:
> On that note, how long into or after second crack qualifies as French roast?
One note is that the time from beginning of first crack to end of roast
should be very nearly a constant, independent of the degree of roast.
In a light roast, you're concerned about having enough time for the
flavors to develop and the roast to be even. In a dark roast such as
you're describing, you want to get it to the end of roast while you
still have some sugars left in the beans. Just a general rule, of
course. You might also try to find what Peet's does, since they're
known for seeking out beans that will stand their dark roasts without
tasting entirely like briquettes.
Best,
David
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Date: 09 Aug 2006 18:54:30
From: Natarajan Krishnaswami
Subject: Re: French Roast Questions
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On 2006-08-09, DavidMLewis <DavidMLewis@mac.com > wrote:
> You might also try to find what Peet's does, since they're
> known for seeking out beans that will stand their dark roasts without
> tasting entirely like briquettes.
Also, per the OP's question about brewing methods, I would suggest
trying more than one. With one of Peet's, nothing I tried could get
rid of the creosote taste when I brewed it drip. The same coffee,
brewed in an French press, had not a hint of it. Other dark roasts
I've made in both have the opposite behavior.
N., these days I'd aeropress 'em
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