[Homeroast] Sucky decaf

Edward Bourgeois edbourgeois at gmail.com
Fri Jun 25 15:59:18 CDT 2010


I roasted a batch of the new shoye ethiopia decaf. a couple days ago.
Some of the beans are so small they are really hard to see especially
with the decaf. color and with aging eyes. A really interesting
roasting experience. The bag is smelling REALLY sweet and will try
some tomorrow.

On Fri, Jun 25, 2010 at 3:54 PM, Tom & Maria - Sweet Maria's Coffee
<sweetmarias at sweetmarias.com> wrote:
> You are correct, definitely. Decafs are softer and they transfer heat more
> like a soft, low-grown coffee, even if they were originally a dense high
> grown coffee. So if you can master decaf roasting, you can also get optimal
> results from Kauai coffee grown at 50 feet above sea level!
>
>> One thing I've thought happens is the beans have been comprised by the
>> decaf process and are more vulnerable to high heat. With high heat the
>> oils are more easily drawn to the surface where oxygen can also
>> replace the co2. After roasting you can see the oils slowly absorb
>> back into the beans. This may produce the  tangyness you detect. You
>> need to try to slow the roast (lower temp.) and treat the beans more
>> gently. Of course this is tricky with an unmodified popper.
>>
>> On Fri, Jun 25, 2010 at 2:48 PM, Lynne <lynnebiz at gmail.com> wrote:
>>>
>>>  Hi Greg -
>>>
>>>  I think that's it (others w/experience w/both decafs and popperies can
>>> chime
>>>  in). I've also had lots of sucky decafs in the past. I roast stove-top,
>>> and
>>>  I improved my roasts when I made sure to extend the time. I found it
>>> tricky
>>>  at first - I was afraid of baking the beans, but it got to a point where
>>> it
>>>  didn't matter. Can't describe what mine ended up tasting like, (funky &
>>>  unpleasant comes to mind).
>>>
>>>  I remember some people mentioning that they used an extension cord that
>>>  helped w/extending the roast. I'm sure others will have suggestions. I
>>> aim
>>>  for at least 12 minutes for all my roasts (decafs can overroast easier,
>>> too)
>>>  - 14 is usually better for decaf. I only go as far as the end of first
>>>  crack, as I hate dark roasts.
>>>
>>>  Lynne
>>>
>>>
>>>  On Fri, Jun 25, 2010 at 2:11 PM, Greg Knepp
>>> <response at kneppfamily.com>wrote:
>>>
>>>>  Hi Folks,
>>>>
>>>>  I've been roasting for about 2.5 years with a Poppery.
>>>>
>>>>  For some time now, I've noticed that all of my decaf roasts have an
>>>>  unpleasant tangy flavor to them, which overwhelms any other flavors in
>>>> the
>>>>  coffee. It makes all decaf regardless of origin or roasting time taste
>>>> the
>>>>  same; basically bad. If I significantly over-roast them, I can get them
>>>> to
>>>>  taste burnt instead of just bad. :-)
>>>>
>>>>  Caffeinated beans come out great at a variety roast levels.
>>>>
>>>>  After the first batch, the poppery roasts everything fast - probably
>>>> 4-5
>>>>  minutes to city or city+. I'm thinking maybe this has something to do
>>>> with
>>>>  my results.
>>>>
>>>>  Any ideas?
>>>>
>>>>  Thanks,
>>>>  Greg
>>>>
>>>>
>>>>
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>>
>>
>>
>> --
>> Ed Bourgeois aka farmroast
>> Amherst MA.
>> http://coffee-roasting.blogspot.com/
>>
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>
> --
> -Tom
>
> ____________________________________________________________________________
> "Great coffee comes from little roasters" - Sweet Maria's Home Coffee
> Roasting
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> ____________________________________________________________________________
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-- 
Ed Bourgeois aka farmroast
Amherst MA.
http://coffee-roasting.blogspot.com/



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