[Homeroast] Taste test Quest

Tom Ulmer tom at transtate.us
Sun Jan 30 10:51:46 CST 2011


I believe you say the roast was bright? This coupled with your description
of first crack would bring my thinking to the bean mass not being relatively
homogeneous temperature going into first.

-----Original Message-----
From: homeroast-bounces at lists.sweetmariascoffee.com
[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Barry
Luterman
Sent: Sunday, January 30, 2011 10:37 AM
To: A list to discuss home coffee roasting. There are rules for this list,
available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] Taste test Quest

Start of first crack was at 10 minutes after introduction of the beans.
coffee was dumped at  15 minutes  15 seconds after the beginning of first
crack. Coffee was dumped after a few snaps into second. As stated previously
First crack was weak with little chaff. I am beginning to suspect there were
some backed beans in the batch. That is why I am thinking of increasing the
heat of the initial ramp.



















On Sat, Jan 29, 2011 at 8:15 PM, miKe mcKoffee <mcKona at comcast.net> wrote:

> If you're looking for "less" brightness you don't want to speed up the
> roast. What was your start of 1st and 1st to end of roast times?
>
> Slave to the Bean  miKe mcKoffee
> www.CompassCoffeeRoasting.com <http://www.compasscoffeeroasting.com/>
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
>
> Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
> first not know. And in knowing know I know not. Each Personal
enlightenment
> found exploring the many divergent foot steps of Those who have gone
> before.
>
> Sweet Maria's List - Searchable Archives
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>
> > -----Original Message-----
> > From: homeroast-bounces at lists.sweetmariascoffee.com
> > [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> > Behalf Of Barry Luterman
> > Sent: Saturday, January 29, 2011 10:00 AM
> > To: homeroast at lists.sweetmariascoffee.com
> > Subject: [Homeroast] Taste test Quest
> >
> > Finally, I had enough confidence in the Quest to try a roast
> > with one of my
> > A list coffees. I used Bali Kintamani Wet Hulled Arabica. The
> > reason I chose
> > this coffee was that I had a pound of it roasted in the
> > Behmor and could do
> > a side by side taste test.
> > I roasted 2,8 oz roasts, back to back, using Steve Sakoman's
> > profile. Both
> > roast s behaved exactly the same. Using Steve's profile my times were
> > approximately one minute longer than Steve's for this coffee.
> > I may do the
> > next roast starting at 9 Amps rather than 8.5. The roast proceeded
> > beautifully. Not too long of a first crack with little chaff. This is
> > consistent with results obtained from my Hot Top and is the
> > nature of this
> > particular coffee. The roast was ended as the beans were on
> > the verge of
> > second crack. There were some snaps of second crack while the
> > cooling tray
> > was moved to the cooling chamber. I then waited four days
> > until the taste
> > test.
> >
> > Side by Side Taste Test
> >
> > I ground each coffee in a Mazzer Mini grinder at  the same setting. I
> > thoroughly cleaned the grinder after grinding the first set
> > of beans and
> > before grinding the second set of beans. Two pots of coffee
> > were brewed in a
> > Technivorm brewer equipped with a gold filter. I am not a professional
> > taster. I did not slurp the coffee but took sips of each cup. However,
> > luckily I do have a professional taster notes for this
> > particular bean. See:
> > http://www.sweetmarias.com/coffee.indonesia.bali.php
> > Tom rates this coffee only 5 on clean cup and 7.7 on
> > brightness. Side by
> > side taste tests reveal these scores are certainly valid for
> > the Behmor
> > roasted cup. However, the Quest brewed cup was considerably
> > brighter and
> > cleaner than the Behmor cup. Unfortunately, both my wife and
> > I are not big
> > fans of bright coffees. We tend to shy away from the Africans and were
> > attracted to the Bali for its rich chocolate tones rather
> > than the fruits. I
> > will let the roast rest another 2 days and try again. Right
> > now I know it
> > will not pull a good shot of espresso. I will hold off
> > another 3 or 4 days
> > before attempting pulling a shot with it. So far however,
> > there is quite a
> > noticeable difference in the cupping of the same bean from
> > the 2 different
> > roasters.
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