Comments on: On the roasting trail again

By: Matt

Matt — Tue, 20 Jun 2006 03:52:13 +0000

Hey guys, I was hoping noone would out me on giving up my roast times… Mainly because I am terribly lazy from keeping track of them, and my reasoning for blending and roast times is highly arbitrary.

This blend I pulled together because I like the robust base of the indian tiger mountain, the sweet acid of the PNG, and the brightness of the Costa… I take most of my roasts to just at the point of second crack to try and retain the majority of origin quality without leaving it underdone, which has led to sour/grassy shots in the past. I find if i stop just as the first few pops of second crack are starting I get a nice balance of origin character to coffee flavour.

The IMEX is a nice little machine to play around with, but I’ve needed to mod mine with aluminium foil to trap more heat in the system, or else it just never makes it to second crack. So with these little mods, on this partiuclar blend, first crack was around 7 1/2 minutes, with second crack coming at about 10 – 11 minutes.

If i had something a bit more sophisticated I might be inclined to keep a proper log of my roasts… but I am heinously slack when it comes to record keeping… Plus over analysis removes that element of alchemy that makes it so much more rewarding when it comes out good :)

By: cafedave

cafedave — Mon, 19 Jun 2006 08:01:58 +0000

I’ve tried roasting with a popcorn machine, but apparently I’m roasting for too long: I still haven’t made the time to get back on the horse, so to speak. How long between first and second crack with that roaster and those beans?

By: Robert Nanders

Robert Nanders — Mon, 19 Jun 2006 06:33:21 +0000

Cool, that’s the same motivation I had to buy a roaster. Actually, I didn’t – birthday gift, but anyway, it turned out to be nice. I used it once at college and it set off a fire alarm, they evacuated my whole residence hall :-P

Needless to say, next time I put it by the window with the fan helping to evacuate the room. Funny how that smoke builds up on you like that…

By: Open Coffee Library

Open Coffee Library — Mon, 19 Jun 2006 00:01:52 +0000

On the roasting trail again…

[Source: Abstract Gourmet] quoted: I seem to waver on and off between roasting my own and buying beans from others. I find my own technique doesn’t produce the results as well as the beans I buy from local roasters (well mainly 5 Senses). …

By: Andy C

Andy C — Sun, 18 Jun 2006 18:27:41 +0000

Smells like fresh coffee! heheh I’m slowly drinking through the cosecha de oro entrants and I am amazed at how bright these coffees are. I need to get in to blending. I haven’t sat down long enough to think on the subject much *adds it to his gtd inbox* well I won’t forget it now.

You should tell us your times for your roasts and you’re reasoning behind choosing and timing like you do. That’s always a good personal process.

I’m taking my new heat gun and skillet down to Charleston next week and will be roasting on the beach hehe.

Roast on!
-a