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  • #16
    Re: Silent Sumatran

    Originally posted by Mal link=1227875284/0#14 date=1228829779
    Originally posted by BaconMeister link=1227875284/0#13 date=1228827950
    An update on the Blue Lintong now 8 days post roast. Brewed in the Aeropress with hand cut fiber filter instead of the normal paper filter, upside down method.
    Im intrigued "BM",

    What constitutes the "upside down method" with the AeroPress? Never heard of that one before :-?

    Mal.
    Hi Mal

    If you draw out the plunger about 90% of the way, and turn it upside down, with the black filter facing upward, it will stand up fairly securely. I use it this way to make small batches of CP - works well, easy, and clean.

    Dont know why youd bother with hand cut filters though!

    Comment


    • #17
      Re: Silent Sumatran

      Originally posted by Dennis link=1227875284/0#15 date=1228865842

      Hi Mal

      If you draw out the plunger about 90% of the way, and turn it upside down, with the black filter facing upward, it will stand up fairly securely.  I use it this way to make small batches of CP - works well, easy, and clean.
      Wasnt quite sure what Den meant until I found out you invert it as Den describes, press "up" until it is almost coming out through the black filter then put right way up and press into the cup. Ill have to try it now.

      Its mentioned here and here and elsewhere if you google "aeropress upside-down method"

      Comment


      • #18
        Re: Silent Sumatran

        Spot on Dennis. The reason behind this it to maximum the amount of Precious coffee oil ended up in the cup. Because when you are doing it the normal way with the Aeropress most of the oil is actually trapped in the coffee pluck.


        Originally posted by Dennis link=1227875284/0#15 date=1228865842

        Dont know why youd bother with hand cut filters though!
        As to why I use a hand cut fiber filter Dennis, if you have a read of those 2 links supplied by flynn_aus, youll see they talk about the standard paper filter actually absorbs some of that coffee oil which we want in the cup, so a fiber type will trap the coffee ground without trapping too much oil.

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        • #19
          Re: Silent Sumatran

          Originally posted by Dennis link=1227875284/0#15 date=1228865842
          Hi Mal

          If you draw out the plunger about 90% of the way, and turn it upside down, with the black filter facing upward, it will stand up fairly securely. I use it this way to make small batches of CP - works well, easy, and clean.
          Thanks for that Den....

          Had visions of having to stand on my head, tongue held thus :P and with the aid of a trusty helper, catch the brew as I pressed the plunger. Makes sense now

          Mal.

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          • #20
            Re: Silent Sumatran

            any thoughts on the best profile for this one?

            Comment


            • #21
              Re: Silent Sumatran

              Originally posted by Mal link=1227875284/0#8 date=1228451492
              Hi "BM"....

              Basically, I do everything that you do but leave out the vacuum step and instead, just squeeze out as much of the air as I can. Over time and with a few experiments, Ive discovered that bagging and sealing the beans while they are still warm (42-45C) seems to enhance the the longevity of the peak flavour plateau. With some beans Ive experimented with, this plateau can extend for a ridiculously long time but probably has just as much to do with the particular beans and the roast profile being "bang on". Some of our Pro Roasters could probably explain better what is going on here.

              Anyway mate, hope this helps a bit....

              Mal.
              Just found this thread, and apologies to GregWormald for the hijacking. Mal, dont the beans sweat when you bag them warm? Ive always left them until they are stone cold before bagging for fear of condensation causing them to go mouldy. I realise there isnt a lot of moisture left in the beans at this point, but Id have thought there would be some. Since Im roasting this weekend Ill try it and see.

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              • #22
                Re: Silent Sumatran

                See how you go Viv.
                Ive bagged the occasional roast that wasnt quite stone cold and havent noticed any condensation.

                Comment


                • #23
                  Re: Silent Sumatran

                  Originally posted by Viviane link=1227875284/20#20 date=1229130558
                  Just found this thread, and apologies to GregWormald for the hijacking. Mal, dont the beans sweat when you bag them warm? Ive always left them until they are stone cold before bagging for fear of condensation causing them to go mouldy. I realise there isnt a lot of moisture left in the beans at this point, but Id have thought there would be some. Since Im roasting this weekend Ill try it and see.
                  Gday Viv....

                  In a word, no. Ive tried bagging the beans at a range of temperatures over time, including stone dead cold after leaving to cool down to ambient temperature on a mid-Winters morning. It just seems, to my palate anyway, that the beans retain more punch in the flavour if bagged and sealed while they are warm (42-45C) and then seem to hold this level of flavour intensity for longer. I grabbed my young bloke to help me with cupping during all of this (over several months) and his opinions were similar to mine.

                  Anyway, like TG says, give it a go yourself Viv and see what you think. Might be pleasantly surprised....

                  Mal.

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                  • #24
                    Re: Silent Sumatran

                    I just roasted my first 500g batch of this. A noticeable FC at 10 minutes, followed by 2C just before 17 minutes. At that stage I removed beans. The beans turned out CS 9>10. My first attempt at the spreadsheet is below.   Perhaps I raised the heat gun a little too high after FC? Notice the dip. OK?  :-/ Bagged them just over 40 degrees.

                    Comment


                    • #25
                      Re: Silent Sumatran

                      Gday Buschy,

                      Let us know how the roast turns out in a few days time mate.

                      With roasting coffee, youve got to maintain a positive gradient at all times, right up to the point where you dump the beans and cool down. Basically, youre looking for a gradient of about 14-16C/Minute up to First Crack and once the Roll is well under way, you reduce the heat to achieve a gradient of about 5-6C/Minute up until Second Crack starts or at some point before this.

                      Allowing the temperature to fall away, especially after FC has completed, wont allow the beans to fully develop their full flavour potential and while the end result might be OK, it probably wont be great. You never know though :. Some great info on roasting here... http://www.coffeeresearch.org/coffee/roasting.htm that can be applied just as well to the home roaster as for the commercial roaster.

                      Cheers,
                      Mal.

                      Comment


                      • #26
                        Re: Silent Sumatran

                        Gday Buschy,

                        Agree completely with what Mal said, but had some observations from your graph...

                        Given that:
                        i) measured temp is >100ºC at 1min, and
                        ii) temp falls dramatically when you raised heat gun...
                        Id guess that the temperature youre measuring is closer to the air temperature in the roaster than the temp of the beans (ie. your temp probe probably isnt right in the beans). This isnt necessarily a problem; you just need to get used to the readings you get and adjust accordingly. What it DOES mean is that although the temperature DROPS after FC in your graph, the temperature of the beans may not have - meaning that you averted the undesirable scenario Mal referred to.

                        FWIW, we used to measure air temp, not bean temp, but have found since switching to measuring bean temp that it is a lot more consistent and accurate. We can now watch the bean temp rising through 4, 5, 6 minutes and know fairly accurately when FC will happen.

                        Cheers
                        Stuart

                        Comment


                        • #27
                          Re: Silent Sumatran

                          Excellent point Stuart 8-)

                          I guess a couple of photos of your BM "Buschy", with the location of the probe in respect to the usual batch load you roast would be helpful and insightful....

                          Mal.

                          Comment


                          • #28
                            Re: Silent Sumatran

                            Thanks! Will do on Friday when I pull the gear out and roast. I have lowered the temperature stick-type probe 3 times now but it still is partially exposed until the beans have expanded in size. My BM has a large rectangular basket and my usual roast of 500g is probably not quite enough even with the probe now positioned in the lowest hole I have drilled. The probe sits almost directly below and in-line with the narrow rectangular diffuser on my Ryobi heat gun. I thought about moving the probe to the opposite end of the BM basket away from the heat gun (that is where my bead type probe used to sit) but many of the photos I have viewed of other CSs setups appear to have the probe on the same side as the gun (sort of half way between the paddle in the center and the narrow outside wall/edge).

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                            • #29
                              Re: Silent Sumatran

                              Originally posted by Buschy link=1227875284/20#27 date=1229472897
                              I thought about moving the probe to the opposite end of the BM basket away from the heat gun (that is where my bead type probe used to sit) but many of the photos I have viewed of other CSs setups appear to have the probe on the same side as the gun (sort of half way between the paddle in the center and the narrow outside wall/edge).
                              Theres no set "rule" about this Buschy..... Its more a case of trying to site the probe away from the direct contact with air from the heatgun while still being responsive enough to reliably report the temperature of the bean mass. Our BM uses a horizontal pan too and I understand the frustration of trying to roast batches below a certain "ideal" weight. One advantage that you do have with this style of BM though, is that you have several locations where it is reasonably easy to setup the Temp. Probe.

                              With ours, I havent drilled any holes in the BM/Pan, instead I drop the Probe vertically through a piece of 13mm x 50mm piece of timber that then sits on top of the pan. A bulldog clip now secures the Probe height and it is relatively easy to adjust or move around as required for different batch sizes - the smallest batch size I roast is 300g and can be quite tricky to do consistently as the Pan looks almost empty.

                              Cheers Buschy
                              Mal.

                              Comment


                              • #30
                                Re: Silent Sumatran

                                Thanks. I ended up drilling one more hole. Photos as promised. I roasted some Ethiopian Gambella yesterday (roast chart shown in a different thread) with the probe in the new location. It is now well covered when roasting 500g and no longer in direct contact with the heat from the gun. Appears to be working much better. Will try again with the Sumatran next week and compare.

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