I just received some of the light brown, aged Sumatra from Sweet Maria's and am wondering if anyone has roasting recommendations? Richard Estes Bellingham, WA USA richardhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.richardestes.info/index/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At 3:04 PM -0800 2/18/02, Richard Estes wrote: <Snip> Well, for espresso, I like it taken to an aggressive full city, just short of first oil. In my HWP, that's about thirty seconds into second crack. For vac pot, maybe fifteen seconds less. I love the stuff, but it's not to everyone's taste. Very earthy. Enjoy. Best, David -- "In theory, there is no difference between theory and practice. In practice, there is." -- John Cage homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Richard Estes" <Snip> and <Snip> Read Tom's reviews and roast recommendation. I agree. Just a few snaps into 2nd crack for Full City. MM;-) Home Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Anyone tried this yet? I got a pound in my last shipment and was going to roast some up this weekend. Just wondering if there was anything I should look for. Tara |
I got some too, just yesterday, so haven't had a chance to roast yet. I got a pound of it and one of the Monsooned beans. Please share any accumulated wisdom. On 1/27/06, Tara Kollas wrote: <Snip> o <Snip> d <Snip> -- "Life is just one damned thing after another." - Elbert Hubbard |
Not sure what you mean. If you've never had an aged Indonesian coffee before, I'll say don't look for a bright lively cup! It's a deep brooding cup, but in a very different way than Monsooned. Kind of smoky sweet. It's a bit one dimensional, especially as a straight shot, not bad but I prefer is as the bass notes of an espresso blend rather than SO shot. Debi like's it SO Americano. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Tara Kollas Sent: Friday, January 27, 2006 8:55 AM To: homeroasters Subject: +aged sumatra Anyone tried this yet? I got a pound in my last shipment and was going to roast some up this weekend. Just wondering if there was anything I should look for. Tara |
Just got in some aged Sumatra and was pleasantly shocked when I saw the beans (and obvious newbie here). I'm using a hand-crank stove-top popper and am afraid it will jam up pretty good. I have a aluminium one (saving up for the stainless steel one). Anyone have any experience with an aged bean and a stove-top popper? I'm also looking for a good roast profile for this method with these beans. Thanks, Dan |
I have an aluminium Whirley and I have roasted the Aged Sumatra (03). While I do not know your stove top, on mine stove top the successful path was low and slow. I found this bean did not want to take on heat quickly. The first half of the roast, the time prior to first crack, was done at 1/3rd of full power on the burner. The last half was done at 2/3rds. This is exactly opposite of how I roast my Kenyans and Island coffees. I tried what I call "front loading" the heat on other Sumatran beans and it just never works in my setup. Low and slow comes out amazing. I would say that a cast iron pan under your popper will do more for you than moving to stainless. I have both Stainless and aluminum and prefer my Al inside a dutch oven. Rodney ----- Original Message ---- From: Dan Kellgren To: homeroast Sent: Monday, May 22, 2006 10:03:45 AM Subject: +Aged Sumatra Just got in some aged Sumatra and was pleasantly shocked when I saw the beans (and obvious newbie here). I'm using a hand-crank stove-top popper and am afraid it will jam up pretty good. I have a aluminium one (saving up for the stainless steel one). Anyone have any experience with an aged bean and a stove-top popper? I'm also looking for a good roast profile for this method with these beans. Thanks, Dan |
Great info Rodney - thanks. Do you have any temperature indications for that low and slow profile? I generally roast 230 - 330 (air temp) over a 12-15 minute. I don't know the brand on mine, but lately it's been jamming up something fierce in the early stages (until beans expand). It used to be only with the smaller beans (peaberries, etc.), but now it's nearly every bean. I've cleaned it, tweaked it, smoothed it - everything. But it still jams up. I'm extra fearful for this aged one. So you're using the cast iron to help diffuse the heat? On 5/22/06, Rodney Stanton wrote: <Snip> . <Snip> t <Snip> my <Snip> |
Thermometers in Whirley's can only be used for relating one roast to another using the same equipment and beans. For instance, I roast one pound. I hit first crack at 325 F almost always and second crack can be anywhere from 355F->380F. Times: Yeah, with a pound I do 12-15 minutes. Jumping. Yeap, mine can too. I find that alternating direction of rotation helps with some beans. I use the cast iron for diffusion and as a thermal bank. Guess:Aluminium on its on is just a bean container in heat ( IMO ) and relies on the burner to blast heat in after the beans are added. The cast iron underneath store heat which the aluminium wicks up to the beans when it cools. Opening: If you are opening the lid to look at the beans, don't. It only hurts the process. Rodney ----- Original Message ---- From: Dan Kellgren To: homeroast Sent: Monday, May 22, 2006 10:46:48 AM Subject: Re: +Aged Sumatra Great info Rodney - thanks. Do you have any temperature indications for that low and slow profile? I generally roast 230 - 330 (air temp) over a 12-15 minute. I don't know the brand on mine, but lately it's been jamming up something fierce in the early stages (until beans expand). It used to be only with the smaller beans (peaberries, etc.), but now it's nearly every bean. I've cleaned it, tweaked it, smoothed it - everything. But it still jams up. I'm extra fearful for this aged one. So you're using the cast iron to help diffuse the heat? On 5/22/06, Rodney Stanton wrote: I have an aluminium Whirley and I have roasted the Aged Sumatra (03). While I do not know your stove top, on mine stove top the successful path was low and slow. I found this bean did not want to take on heat quickly. The first half of the roast, the time prior to first crack, was done at 1/3rd of full power on the burner. The last half was done at 2/3rds. This is exactly opposite of how I roast my Kenyans and Island coffees. I tried what I call "front loading" the heat on other Sumatran beans and it just never works in my setup. Low and slow comes out amazing. I would say that a cast iron pan under your popper will do more for you than moving to stainless. I have both Stainless and aluminum and prefer my Al inside a dutch oven. Rodney ----- Original Message ---- From: Dan Kellgren < dkellgren> To: homeroast Sent: Monday, May 22, 2006 10:03:45 AM Subject: +Aged Sumatra Just got in some aged Sumatra and was pleasantly shocked when I saw the beans (and obvious newbie here). I'm using a hand-crank stove-top popper and am afraid it will jam up pretty good. I have a aluminium one (saving up for the stainless steel one). Anyone have any experience with an aged bean and a stove-top popper? I'm also looking for a good roast profile for this method with these beans. Thanks, Dan |