Last time I roasted some Matadakad, I was surprised to hear only two cracks in first. I was worried that somehow I was baking the beans, even though the temperature was high enough and everything seemed fine. = After the roast, though, I checked out the beans, and every one of them = I looked at was properly cracked--the "seam" was split apart, if only a = little, and there were splits at the ends of the seams. They had definitely cracked! So why didn't I hear it happening? My SC/TO is quieter than the Poppery I used to use, and I used to get loud first cracks with that. Anyone know why this is? Also--I am frustrated! While going through a box of stuff, I found a cotton bag with a pound of unidentified beans. I have no idea how old they are, what variety, or even what region, really. But I decided to roast them up anyway last night, just out of curiosity. When they were = roasting, I got a strong, winey aroma, something like a Kenya, but I couldn't be sure. Anyway, I tried it this morning, and...wow! Smooth, buttery, rich! Not terribly deep, no brightness, no spiciness or complexity, but a nicely simple, soft, sweet cup. Trés yummy! AND I HAVE NO IDEA WHAT IT IS!!! I guess I just mark it up to a lucky find and enjoy it while it lasts. Scot "like a Democratic strategy" Murphy= |
Oh man, you should have never roasted the unknown bag. I hope you can slee= p tonight. :) I notice that on some beans I only get a crack or two, or C1 will stretch out, where it might take another minute or two before I start getting a few more cracks. On others it seems to almost jump to a rolling C1. I have been taking a new approach where I am ramping the temp up more slowly which seems to have an effect on the crack. If there is a temp drop around C1 (you lifted and stirred or whatever) expect it to be drawn out and might take a few minutes to build back up. That is my experience so far. Was this your first Matadakad roast? I will try to roast some tonight or tomorrow and let you know how mine turns out. -james On 5/19/06, Scot Murphy wrote: <Snip> |
On May 19, 2006, at 2:54 PM, James House wrote: <Snip> can <Snip> Not if I keep drinking the coffee! <Snip> <Snip> <Snip> the <Snip> <Snip> <Snip> tonight <Snip> Nope, I've gone through a few pounds of it already. I have pretty much = the same roast every time. I don't really have much control over the speed of ramp-up, though I can maintain certain levels for as long as I = need. There were no temp drops at all. All of my Matadakad roasts have = very quiet first cracks, though they all seem to crack completely. I guess I am just wondering why I'm not hearing the cracks. By the way, I am guessing yours will turn out excellently. I'm psychic = that way. :) Scot "I see...I see...coffee" Murphy |
I have roasted 2 batches of the Matak. Both were amazing, both had a very quiet 1st, and both were lighter at FC+ than I have seem on other beans. Kind of like that picture of your MG, James. More golden brown than the dark brown I was used to. Amazing caramel and nut in the cup and smooth full body. Excellent! I did the CoE Brazil earlier today. Hit a nice City +/ FC with little effort. I cycled the heat off for one minute towards the end of 1st and otherwise kept the thermostat dial at 390 for the entire roast. 1st petere= d out at 14 and I dumped at 15 30. Don On 5/19/06, James House wrote: <Snip> ew <Snip> ch <Snip> -- Don |
On Fri, 2006-05-19 at 14:31, Scot Murphy wrote: <Snip> I roasted some Matadakad a few weeks ago. I was tinkering in the basement for a minute and not paying attention and I run outside and the coffee is cracking through 2nd crack and smoke is pouring out the grill. I immediately dumped the coffee. It made an awful burnt drip coffee, but as a low temp ristretto it was fantastic. It had a great spicey taste and good body. (So I ordered 10 lb more of it.) |