[Homeroast] Aricha roasting

miKe mcKoffee mckona at comcast.net
Wed Jun 25 14:11:43 CDT 2014

Time through tanning? (likely not an issue slower roasting Gene Café)
Time to 1st Crack?
Time from start of 1st to end or roast?
Finish degree of roast?

Slave to the Bean miKe mcKoffee
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-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of sallsup
Sent: Wednesday, June 25, 2014 11:34 AM

Argh, this Aricha is driving me NUTS.  The first roast was just "nice, but
nothing outstanding".  I was expecting closer to Misty-Valley experience
given the posts here!

The last roast was a disaster.  I use a Gene Cafe, pour the roasted beans
into a wide-mouth pink mason jar, let sit 12 hours w/lid on but the band not
tightened, then tighten the band the next morning.

About 36 hours post-roast, my husband ground the beans and brewed up a batch
in the vacpot.  It was awful, with a sour flavor.  My husband said the dry
odor wasn't "right", by the time I sniffed the jar it was just dull and
different.  It's the first time we've had a pot that was truly skunked and

The remainder of that roast was also bad, although not as vile as the first
pot.  Basically it was clean pot thoroughly, brew, sip, and toss.  Repeat.

I did a batch of Brazilian this morning, in the same grinder, same vacpot -
it was excellent. So cleanliness doesn't seem to be an issue.

I'm beginning to suspect maybe a bad bean or three in our bag.  I do a
cursory bean check when pouring and weighing pre-roast but could easily have
missed something.

Thank heavens I ordered 5 pounds ... plenty to practice with.  Usually with
the 2-pound bags I end up finding the sweet spot for the perfect level of
roast and rest right about the last or next-to-last batch :)


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