[Homeroast] Anyone have opinion on Majirani Blend?
mckona at comcast.net
Wed Jun 14 11:53:34 CDT 2017
First how accurate is your 435f drop temp? What temp does 1st crack start ~400f? If accurate 435f much higher than I roast about any African coffee. Usually more like 418 to 425f depending to let the acidity shine.
17min is a relatively long roast which will also mute acidity. I'd be more like targeting start of 1st 12min EOR 14:30
4 days rest is rather short for flavor development of acidity.
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From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of Dennis Parham
Sent: Tuesday, June 13, 2017 5:56 PM
To: A list to discuss home coffee roasting. There are rules for this list, available at http://www.sweetmarias.com/maillistinfo.html
Subject: [Homeroast] Anyone have opinion on Majirani Blend?
Hey everyone, Ive been trying to work out the Majirani roast but the read is about how poppin delicious it is with with bursts of flavor and oh so much goodness! Layered fruits and chocolate finish and I mean the good stuff! Lol all Im getting is a very mild almost flat tasting coffee hint of lemon if I make sure to swish it around… I’ve stretched and pulled and held and pushed but at best is just mild… not like any African Ive experienced before… maybe its really finicky and has a very small window to perfection… anyway.. I’ve rested this next batch for a 4 days.. tried it along the way.. its just kind of muddy not much articulation in flavor…allot of mouth feel hints of some spice and fruit but really muted… roast times varied with this last 5lb batch around 17mins drop at 435deg in my PRIMO IR roaster. Decent first crack no stalling…
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