rickylc99 at gmail.com
Sat Oct 16 11:02:42 CDT 2010
Just brewed up some of MiKe's roast from Compass. BTW, thanks for the
speedy delivery! Ordered on Tuesday, Roasted and shipped on Wednesday,
arrived at my door in Michigan on Saturday, Awesome!
Upon visual comparison and munch of the beans it appears I did, in fact, go
a little darker roast than MiKe intended. I attribute this to the Behmor
"coast". I think I will try stopping the roast 10 to 15 seconds earlier on
the next batch, 3:00 or 3:05 minutes after start of 1st rather than 3:15.
In the cup, well, MiKe, you are a professional and it shows. There is a
distinct roundness and smoothness to the flavor profile at 3 days out
that was lacking in my roast along with a clarity to the cup flavors. Wile
the Behmor roast produced similar flavor characteristics, they seemed muddy
and jumbled in comparison.
Could this be a result of the roast going just a wee bit to far?
The big difference really seems to be the sweetness @ 3 days out. The
Behmor roast paled in level of sweetness until today, day 7.
Any suggestions on what part of the roast profile to alter to adjust this
flavor component? Will a lower finish temp take care of it?
Thanks to All
On Sat, Oct 16, 2010 at 11:01 AM, ricky carter <rickylc99 at gmail.com> wrote:
> On Day 7 (as Bryan had recommended) the Jimma finally came to life! Sweet
> smooth cup with a balanced acidity, fruited notes both in the cup and
> especially in the aromatics! Simply stunning.
> I have sampled imedeaitely out of the roaster, on day 3, day 5 and today.
> This is the first day that after the first sip I have thought "brew another
> batch, I want to drink this ALL DAY!"
> The sweetness of the cup and the fruited tones have increased dramatically
> from Day 5. On prior tastings I had felt that I had taken the roast too
> dark, on day 3 my wife said it tasted like a "good French Roast" if there is
> such a thing.
> I have yet to get her comments on today's sample, but it bares no
> resemblance to a French roast at all. I'm truly amazed the flavor profile
> can change so dramatically on a couple more days rest. And I left my
> BeeHouse at work!, so sad!
> All brew have been French Press, This is roasted in the Behmor attempting
> to match the roast parameters MiKe provided.
> 226 grams, true first crack @ 12:00, EOR @ 15:15, opening the door
> liberally to control the roast after 1st starts.
> I had honestly thought I was just going to give up on Dry Process beans in
> the Behmor, my successes were so few and so unreproducable. This gives me
> new hope that there is a chance to get them close to right.
> Well, the roasted Jimma Beans I ordered from Compass will arrive in the
> next hour, so I can measure how close I am to getting it right.
> Thanks again to all who have contributed so much to this thread!
> On Sat, Oct 16, 2010 at 3:26 AM, Dhananjaya <
> djgarcia at improbablystructuredlayers.net> wrote:
>> Well, your dedication certainly enhances our understanding of roasting and
>> appreciation of coffee, and is much appreciated!
>> -----Original Message-----
>> Date: Thu, 14 Oct 2010 13:39:17 -0700
>> From: "miKe mcKoffee" <mcKona at comcast.net>
>> To: "'A list to discuss home coffee roasting. There are rules for
>> thislist, available at
>> <homeroast at lists.sweetmariascoffee.com>
>> Subject: Re: [Homeroast] Jimma
>> Message-ID: <BDE6A9201CB94E889BBBBF08C0A150B7 at mdmlaptop>
>> Content-Type: text/plain; charset="us-ascii"
>> Nope, I Live to Roast. "I" still don't get paid unlike my employees.
>> Homeroast mailing list
>> Homeroast at host.sweetmariascoffee.com
>> Homeroast community pictures -upload yours!) :
More information about the Homeroast