did a roast of the Sidamo decaf, and had a question. I
took the bean quickly to 1st crack and slowed way
down, streching 1st crack to end of roast for about
4-5 minutes. Took the beans to about 430 (2nd crank
occurring at about 435-440 usually). Dumped and
cooled. A couple days later they are quite oily with a
sheen to them. Is that normal for decafs? I didn't
take it anywhere near 2nd crack! 
Is it because i slowed it down so much?
jason

Jason,
I'd guess that taking the bean to a fast 1st crack would be the
culprit.  How quickly did you get to 1st?  I roast a lot of decaf and
haven't had this.
I let decaf go to 1st at "usual" time of 6-8 minutes.  Then, after 1st
crack is really going, I ramp down the temp and stretch out the time
between 1st and 2nd. After 2-3 minutes, I ramp the heat up and let it
go into 2nds for 2-3 snaps.  Total roast time is from 14 to 16 minutes
I prefer decafs at a darker roast and have never had oil develop, even
after a week of resting.  So, you shouldn't be seeing it at a lighter
roast.  The Sidamo is great, too.  Very good decaf.
--
Brent
Roasting in an SC/TO
Espressing myself in a LaPavoni
(and drip/moka/presspots)
On 10/14/05, Jason Molinari  wrote:
<Snip>

Brent, it wasn;t that fast, this is a drum roaster. If
i ermember 1st was around 9-10 minutes. and dumped
around 14.
jason
--- Brent - SC/TO Roasting 
wrote:
<Snip>

I wouldn't worry about it, decaf beans always express more oil.  Just go by 
the cracks.

--- DEchelbarg wrote:
<Snip>
 They're a little greasy even before you roast them. The
oils have already been removed, then reabsorbed into the
beans after the caf is taken out. Therefore, oil comes out
easy after roasting. Decaf goes stale faster than regular,
green or roasted. But, what we all want to know is--how
does it taste??
  Charlie
                                         Oaxaca dreamin' 
Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com

It tastes pretty good. I didn't roast it for myself.
It was for a coworker, so i only took enough for 2
cups to taste.
jason
--- Oaxaca Charlie  wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

Hello list,
I put this to Tom (who is busy being back and leaving again next week)...
He feels that we're not far off here.
The decaf processing weakens the bean structurally so oils appear 
sooner than they would normally (typically we'd see this
happening at 2nd crack).
It's funny because we were just scrutinizing the decaf roasted last 
week and were wondering if it was overroasted.
  It turns out it was just the same phenomena and a city+/full city 
decaf roast just developed a the oil as it rested.
-Derek
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com