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My first roast

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  • #16
    Re: My first roast

    Afetr looking at the MT bin 549 this morning im not sure if i will roast different untill i drink it some as it is looking nice at about CS10 or just under. The aroma is very fruity, kind of like fruit cake, im loving it. Cant wait to try it over the next few days, then i might try a different roast profile to see the different tastes.

    I would love to try the Capricorn Coast as i live in FNQ in a small place called Aurukun so it would be nice to try something from my area. I will keep an eye out on beanbay for some of it.

    Chris

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    • #17
      Re: My first roast

      Well, I just tried the Capricorn Coast that I roasted 2 days ago.

      Keeping in mind that this is the first SO Ive (knowingly) drunk, and that it was my first roast (I think I over-roasted a little), AND that my equipment is not going to get the best out of any beans... (is that enough disclaimers?)

      I was very happy with it! I got a smallish double shot (~40mL) from a largish double dose (20g) and made a flat white with half the shot. First thing I noticed was the large amount of crema! I very rarely get much, as Im using a cheap boiler-type espresso machine (read: 3.5 bar), but this was great. The machine takes longer than usual (as youd expect) to express the shot (up to 60 seconds), but with the lower pressure, its very hard to over-extract or burn the coffee. Anyway... enough about my poor excuse for a home espresso setup!

      Im not an espresso (ie. short black) drinker, but I thought it would be educational to give it a go this time. I didnt get much education, however. Just too intense for my palate to be able to pick out the constituent flavours. Perhaps if Id pulled a longer shot rather than this pseudo-ristretto...

      The flat white was much more enlightening. First impression was that it tasted FRESH! Duh. But seriously, Ive been drinking locally-roasted coffee for a year or so now (what an improvement that was!) but this was just insane. In your face beany/nutty/chocy goodness! Yum. Then I noticed a really distinctive flavour that took me ages to put my finger on. I recognised it straight away as resulting from the very dark roast I ended up with - Id been worried that it was to dark and that Id get burnt flavours. Instead, I got this elusive bitter-chocolate flavour which by the end of cup I adored. Like bakers chocolate; the unsweetened stuff. Also in the mix were some nutty flavours, and a strange, subtle fruity flavour that I likened to strawberry. Weird.

      Overall it was very enjoyable. After smelling the roasted beans (slightly burned?) I wasnt expecting much, but I was pleasantly surprised. Im looking forward to tasting the changes in the beans over the next week. Or 3-4 days, I should say; I only roasted 120g!

      Cheers
      Stuart.

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      • #18
        Re: My first roast

        I to thought I had gone to dark (CS10) with this bean in my second roast. However I took it to CS11 and it improved the flavour in the cup substantially. I was roasting with a popper so I cannot tell you the temp. I have the components of a corretto but the wife is going to use it for baking bread - where would she get this idea with a coffee roaster :.

        I am looking forward to giving this bean a longer roasting time as I expect it will bring out more flavours and improve the intensity of the flavours. It appears to be a versatile bean.

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