[Homeroast] [homeroast] Improper speeds through and after 1st crack

Joseph Robertson theotherjo at gmail.com
Sun Jun 27 17:11:48 CDT 2010


I totally agree Ed...
It takes a cupper I am not to taste those defects your referring to.
As far as I'm concerned the coffee Tom sources is quite clean.
JoeR

On Sun, Jun 27, 2010 at 11:29 AM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> Joe
> Sure, I can't work miracles with triage coffee but some slight defects
> or deficiencies can be somewhat profiled around to produce a usable
> cup without having to go to the end of second crack.
>
> On Sun, Jun 27, 2010 at 1:08 PM, Joseph Robertson <theotherjo at gmail.com>
> wrote:
> > Ed,
> > Not possible to roast out the defects unless your talking about roasting
> to
> > a *$ level and not worrying about what it tastes like.
> > Joe
> >
> > On Sun, Jun 27, 2010 at 8:32 AM, Edward Bourgeois <edbourgeois at gmail.com
> >wrote:
> >
> >> This is where I start to search for more opinions. When I do small
> >> tweaks within what I've found to be acceptable boundaries I get
> >> something I consider different. With the complexities of coffee  I've
> >> assumed  that many different yet still desirable cups can be produced
> >> within a general roast degree from the same beans. When simply
> >> roasting for myself I can try several approaches and pick my favorite
> >> but when I offer the same choices to friends who I roast for I get
> >> some who like my choice and others who definitely like some of the
> >> others. The good thing is it's not a love or hate issue just one of
> >> preference which I think has mostly to do with the fact that I'm
> >> dealing with humans and relates to pleasing some to most of the people
> >> some to most of the time. I've also realized that buying from Tom
> >> makes things more complicated. With SM coffees I don't have to focus
> >> on merely trying to roast out defects that I have experienced from
> >> some coffees from other sources that greatly narrows the
> >> possibilities!
> >>
> >> On Sun, Jun 27, 2010 at 10:13 AM,  <raymanowen at gmail.com> wrote:
> >> > " If say the roast slowed to 2-3 degrees rise/min for 30sec. to a min.
> >> > during 1st. could
> >> > negative results occur?"
> >> >
> >> > OK- Ray will play- What did happen to the cup flavor?
> >> > --
> >> > Persist in old ways; expect new results - suborn Insanity...
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> >>
> >>
> >>
> >> --
> >> Ed Bourgeois aka farmroast
> >> Amherst MA.
> >> http://coffee-roasting.blogspot.com/
> >>
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> >
> >
> >
> > --
> > Ambassador for Specialty Coffee and palate reform.
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>
>
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
>
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