I could use a Sidamo roasting suggestion. I have tried it with my "normal" 11 min, 445 profile and likewise, my faster profile for dp beans and neither one is the stunning "husky, burly, gnarly, potent, dry-processed coffee" Tom has in his review. It was quite smooth. Very odd. It is resting 24-48 hours, is Zass ground and drip brewed, just FYI. Both profiles were just shy of 2nd crack. -- John Nanci AlChemist at large Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/ |
<Snip> My best Sidamo roasts are in the range of 5 to 7 minutes to first snap of second. Excessive smoothness in general comes from spending too much time after first crack. Others recommend lower roast degree, even just after first. My best cups are after 3 full days of rest at room temp. I hope you are using a manual drip. IMO auto-drip destroys most coffees. It reduces them to the level of grocery store whole bean. I do not mean to sound nit-picking, but use a better grinder, in the class of Rocky, Tranquilo, etc. Less dust means that you can use a finer grind (yielding more flavor) before you run into brewing problems. -- |
This is a second copy; the first two I sent seem to have gone south. Hi John I just roasted two batches of Yrg as a demo for someone who wanted to find out about roast profiles, one 7 minutes, the other 14, both to 435F (City). Turns out the "rushed" 7 minute batch tasted much better, just like it smelt; whereas the slower one tasted burnt until the cup cooled. Since the Yrg is from Sidamo, you may want to take it a bit faster through the 200s and after the first. Jim On 21 Aug 2003 at 6:12, AlChemist John wrote: <Snip> |
It feels odd to do that short of a roast, but I will give it a try this morning. I'll give the system a good preheat to 300, and drop in the beans. In addition, I will pull the roast at 435. I lean heavily toward light roasts anyway. Maybe even 430 in about 7 minutes. BTW, Ken, I do consider my Zass a "good" grinder. It has good sharp burrs and grinds with little dust. It just is not motorized as the others. Sometime around 17:53 8/21/2003, Jim Schulman typed: <Snip> -- John Nanci AlChemist at large Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/ |
I roasted it up to 430 in 8 minutes (a touch cold outside) yesterday morning and am drinking it now based on Tom's 24 hour recommendation. Much better. I have that wildish DP flavor I was missing before. Will will see how the 48 hour is tomorrow. Sometime around 05:33 8/22/2003, AlChemist John typed: <Snip> -- John Nanci AlChemist at large Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/ |
I pulled some nice shots of Sidamo this morning. Roasted 6 min. 30 sec. and I took mine to 440 (10 degrees below second crack by my thermometer). Becky says it is earthy and fruity and makes an excellent Cappuccino. I pulled a double Americano, and wow what earthy wild DP. It had all of Tom's great flavors. This was after a 36 hour rest. I must say it is an excellent cup. Les |
Well, the Sidamo was even better this morning after 48 hours after a faster roast. It looks like I really need to have two "stock" profiles, WP and DP. That moisture content really makes a difference it would seem. Sometime around 08:30 8/23/2003, Les & Becky typed: <Snip> -- John Nanci AlChemist at large Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/ |
On 24 Aug 2003 at 6:35, AlChemist John wrote: <Snip> We really owe a thanks to John White (don't know if he lurks on the list) for this. He called me to ask about profiles, and I sent him the two roasts (7 and 14 minutes), fully expecting the long one to taste a lot better. For the time being, I'll take two minutes off the dry bean roasts, going to 290 in 2 minutes instead of 4. Jim |
The Sidamo was so good, we consumed the whole roast in one morning! One roast ususally lasts two or three days! Les |
Given the length of time I've been roasting (less than a year), the number of varieties I've collected (many), my record keeping and memory (fair and never-mind), and the amount of coffee I roast (2lbs or less a week), I can think of only 2 reasons NOT to let all my roasts rest 48 hrs. (or more): 1. Waiting an extra day shortens the remaining time before staling begins (not a problem for me). 2. I can't wait (a character flaw I'm working on). Questions: 1. Is there any coffee or roast that's actually better after a one day than a 2 day rest, or one that has a peak flavor that is so short that it's best not to wait a second day? 2. Are there a significant number of roasts that improve at least a bit with a 48 hr. (or more) rest? --- AlChemist John wrote: <Snip> ===== Martin Do you Yahoo!? SBC Yahoo! DSL - Now only $29.95 per month!http://sbc.yahoo.com |
<Snip> than a 2 day <Snip> wait a <Snip> A few are best at around 12 hours, imo. The Brazil Mogiana is one that comes to mind. <Snip> with a 48 <Snip> Again, in my opinion, few peak after 48 hours. I'm sure there are some, but I think they'd be in the 10 percentile category. Instead of trying to get a definitive answer, why not just try them and see? |
I say just go for it and try them right after roasting and 4/12/24/36/48 if they last that long. I try all my coffee roasts right away as espresso. The ones that taste horrid (like s---) I try in 12 or longer as espresso again and americano. If they still taste off for espresso and americano I send to family members who all email for more of that last stuff and I have no idea what it was... gin From: "HeatGunRoast" To: Sent: Sunday, August 24, 2003 4:41 PM Subject: Re: +Sidamo <Snip> of <Snip> never-mind), <Snip> only 2 <Snip> (not a <Snip> than a 2 day <Snip> wait a <Snip> with a 48 <Snip> faster <Snip> and <Snip>http://www.sweetmarias.com/maillistinfo.html |
On 24 Aug 2003 at 17:14, gin wrote: <Snip> Lucky family members. Most espresso blends need to be rested 48 hours after roasting, an taste best after 3 to 4 days. At Intelligentsia, they use their roasts 3/4 to 7 days at their cafes. Jim |
In terms of the second question, my Yemen Mokhas (especially the Hirazi) have tasted flat and without any real flavor for two days, and don't really hit peak until 3 days of rest. cheers peter HeatGunRoast wrote: <Snip> |
Actually, I would disagree with this statement. With the exception of a few Central and South American varieties, most coffees I have roasted don't hit peak until at least 48 hours - I have found this to be true with the Harrar, Sumatras, Yemens, PNG, Ugandan, Panamas (especially the Mama Cata), and the Miel. It is just my taste and preferences, but I have found that the flavor usually blossoms after at least 48 hours of rest. I can usually just tell by smelling the roasted coffee these days - my current batch of Ugandan started to smell a little spicy after a day, but really blossomed at 60 hours of rest... cheers peter Dan Bollinger wrote: <Snip> |
Not to down play someone else contribution, but this was something I worked out myself when learning how to roast Harar. When did John White do this? Nice to see that there do appear to be some "trues" that can discovered over and over. Sometime around 13:20 8/24/2003, Jim Schulman typed: <Snip> -- John Nanci AlChemist at large Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/ |
At 4:41 PM -0700 8/24/03, HeatGunRoast wrote: <Snip> Some may disagree, but I find the flowery grapefruit notes of a Yirg much better the day after roasting; three days and it's just coffee. On the other hand, Moka Kadir needs three days, brewed as espresso, to come into its own. Best, David -- "A designer knows he has achieved perfection not when there is nothing left to add, but when there is nothing left to take away." Antoine de Saint-Exupery |
<Snip> <Snip> One bean that comes to mind is the Costa Rica Santa Elena Miel. It's seems to hit a peak about a day to a day 1/2 after roast and falls off thereafter. <Snip> The ones I've seen that get better with 24 to 36 hrs of rest are typically Ethiopian varieties such as Harar and some of the Indonesians. However, I've found that it also depends upon how dark you roast. Seems the darker I roast (past 2nd crack) the shorter the time it takes for the beans to reach a drinkable state after roast. I also store my beans in mason jars that are sealed with a Foodsaver. Rick Waits |