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Coffee-Tasting - fun for friends

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  • ddthiel
    replied
    Re: Coffee-Tasting - fun for friends

    Look in the Stations topic to see my set-up. I warm them up in the microwave and then into a hot pressure-cooker (no pressure anymore... seals have long since warped) on the gas stove and toss them til theyre at a happy roast level.

    I think my biggest weakness is the difference batch size makes. Some batch sizes - 350-400g of green for example - roast a lot more safely than the smaller batches (250g).

    Leave a comment:


  • CAELBLUE1
    replied
    Re: Coffee-Tasting - fun for friends

    May I ask what you are roasting them in? Will make some difference in the responses if we know what set up you are using to roast.

    Btw, I am not surprised by the PNG being a start performer....it is a staple in my house.

    Leave a comment:


  • ddthiel
    started a topic Coffee-Tasting - fun for friends

    Coffee-Tasting - fun for friends

    So, I invited friends and coworkers around for a blind coffee tasting. 15 people showed up. I had roasted 5 different 250 g batches Tuesday night - sorry that none of them are CS.

    Panama, Brazil, Sumatra Mandheling, PNG and a Guatemala.
    Anyhow, Filled a plunger and passed sips around in espresso cups with a little apple pastry on the side (I figured it was something coffee neutral rather than serving chocolate).
    Everyone chitchatted and rated the coffees as they came.

    Related to the roasting, I was giddy at the roasting rate that my new automatic cooling system allows. However, with small batches, (250g) and high heat, I was getting each batch done in under 11 minutes of heating and I think that lent to a general sharpness to all the roasts. It might have been better (implied request for advice) if I had lowered the heat and prolonged the roast to 15 minutes before cooling to get something a little more mellow in each cup.

    Question for the experts: Is it bean density, bean size or something else that effects the speed and ease of roasts? It seems to me that some beans (like the Sumatra I use) want to be roasted perfectly and make it easy for me. But other beans (my Guatemala is one) take forever to find second crack and dont seem to want to give up oil. Ive yet to roast it satisfactorily.

    That being said, Sumatra Mandheling isnt universally loved no matter how well I roast it! The PNG - roasted medium and just ok I thought - was the hit of the party after the brazillian standby.

    With the fast roasting, is the main problem that the heat hasnt had a chance to penetrate the bean so its effectively dark-roasted on the outside and medium in the middle, giving it that sour medium characteristic? Again, experts please give me some clarity on this.

    I summary, there are three things I am looking for advice or intelligent comment on:

    1 When tasting coffees, what is a good side to serve that wont take away from the tasters experience? Whats your experience?
    2 What factors make different beans roast so differently?
    3 What is the physical effect of a fast roast (say... under 12 minutes) vs. a longer roast (15+)? What are the taste effects, really - my palate isnt that discerning yet.

    Thanks,
    ServingRoyalty is time-consuming but rewarding.
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