[Homeroast] Workshop # 8
ghollrigel at gmail.com
Thu Feb 4 09:18:08 CST 2010
Excellent timing and comments Chris.
As just so happens, I pulled my last shot of this last night, too. I have 1
or 2 more lbs of greens in the pantry. I've gone through 2 pounds of this
blend, and last night's shot was the best I've gotten with it, and my
thoughts pretty closely track yours. My roast was probably a FC+ to a
little more (I took it into 2nd crack about 20 seconds) and it was about 10
days rest. I pulled it with my manual lever with a good amount of
resistance, whatever that means (to me, it means, I'm going to get a more
syrrupy shot than watery shot. :-)) The shot was about 1oz or a bit more
from about 12-13g of beans. The shot was definitely smooth, and the first
half of the shot was somewhat sweet, bright, and balanced. The last half
was a bit more zesty is all I can think of. Tom's notes refer to brightness
and tannic tightness - I think that is how I felt it was. But, I didn't get
much of fruit or chocolate flavors, overall just a nice feeling.
On previous roasts of this blend, I've always danced around 2nd crack, and
did not have much success. So I think I'll stay in the 2nd crack range and
see if I can have more success.
Just as my comparison point, I'm pulling great shots with some roasted beans
from Klatch, so I know it's either my roasting skills on Workshop #8, or the
blend isn't my style.
And to go OT, I'm looking forward to trying Red Berry Coffee Bar and
revisiting Barefoot next week (probably early mornings on Tues & Wed, or
maybe dinner on Tues). Any recommendations for good Indian or other
vegetarian ethnic food near Barefoot?
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Yakster
Sent: Thursday, February 04, 2010 2:38 AM
To: A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html
Subject: [Homeroast] Workshop # 8
I got into the Workshop # 8 "Waw, Bukan Main!" that I roasted on Saturday
(1/30) to FC tonight after eating dinner and roasting some almonds in the
Behmor. I roasted 8 oz on 1/2# P3 C profile, had a two minute first crack
starting at 12:47 and hit cool about 20 seconds into second crack at 15:49.
I hooked up the PID to the La Peppina and set the kettle temp for 202 F,
loaded 14 g into the double basket and pulled a shot for myself. I'm
getting a fruity citrus component, but the shot wasn't particularly thick or
chocolaty. It didn't really pop, kind of muted. I pulled the next shot as
a cappuccino for the wife who was calling for coffee, used the thrift store
battery operated milk frother on microwaved soy for the first time rather
then futz with the La Peppina ventilator lid to steam... foam was stiff, not
great, but the Wife enjoyed the Cap... should get better with practice.
My last shot was a 7 g single of the last of my Liquid Amber batch and I
must say it really blew the # 8 pull out of the water.
I'll see what a few more days rest and maybe some changes in technique can
bring from this blend. I think next time I'll lower the dose to 12 as I was
fairly well choking it.
On Sun, Jan 31, 2010 at 7:25 AM, Greg Hollrigel <ghollrigel at gmail.com>wrote:
> That's interesting Chris. I never thought about using nuts.
> If you don't mind, post your thoughts on Workshop #8. I've got my
> karma back, and am pulling great shots again. I even had good success
> with Treble Response, which I was having a lot of difficulty before.
> But ... I still can't seem to get #8 right as far as shot taste goes.
> It might just be my flavor sensors, but I would like to see others'
> feedback on this blend.
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