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First roast - what an experience

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  • First roast - what an experience

    Hi guys,

    Still relatively new here on the forum and loving it.

    Like many here I have decided to roast at home for the challenge and for the intellectual exercise. I recently took delivery of a Quest M3 roaster (electrical concerns noted from previous threads, thank you). Set it up for my first roast last night. I ended up roasting two batches from BeanBay (thanks Andy)... a Brazilian and a Colombian. Decided that with the first roast I would use the "simple" roast instructions provided... both roasts ended up being about 17 minutes for a Full City+ roast level. You wouldn't believe how much I enjoyed hearing first crack for the first time. I was hollering to my wife to come and listen, she thought I was insane. Anyway to my inexperienced eye the roasts sort of looked okay. Beautiful mahogany colour, glistening with just the starting sheen of a little oil. I cooled the beans then took a closer look... uh oh... quite a few beans showing divots and a little scorching on some of the tips. Go to Home-Barista and read that it's normal to have divots if you take the roast well into second crack, which I had done. So I was living in hope.

    Decided this evening (I know it's very early), to try out what I had created. The amount of gas and the aeration of the crema from super fresh beans is something to behold. The cone of the pour coming out of the naked PF was ridiculously thick... quite the opposite of a "tight" pour. Texture looked good although there were, as expected, heaps of carbon dioxide bubbles. Colour looked good.

    And then... drum roll... the first taste...

    I've never smoked a cigarette in my life... I now feel like I finished an entire packet this evening (of course I had to pour a second shot just to make sure). The smell of smoke is still in my sinuses! Horrible, absolutely vile espresso. I'm hooked!!! So looking forward to the next attempt.

    Have a great night guys,
    Terence

  • #2
    When it's good, it's very, very good…

    … and when it's bad it's horrid!

    Enjoy the journey!
    Matt

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    • #3
      Haha, sounds like the bad batch has made you even keener! Good luck!

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      • #4
        Originally posted by kwantfm View Post
        I've never smoked a cigarette in my life... I now feel like I finished an entire packet this evening (of course I had to pour a second shot just to make sure). The smell of smoke is still in my sinuses! Horrible, absolutely vile espresso. I'm hooked!!! So looking forward to the next attempt.
        Love it. I laughted pretty damn hard when I read this! Enjoy.

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        • #5
          Great story Terence, persevere and before long the the planets will align, my first roast in a popper set off the smoke alarm in the kitchen, the roast looked like charcoal and tasted like xxxxxx--happy roasting
          Trevor

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          • #6
            Thanks so much for all the words of encouragement... it means a lot when you're learning something totally new!

            I think I found the issue... I've reduced the charge temperature significantly (from 205*C to 160*C) and the smokiness is history. I have already done some roasts (I'm still in single digit roast numbers) that I'm really happy with. I expect that is because I've sourced some truly excellent beans here on BeanBay. I feel like I've learnt to crawl!!!

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            • #7
              Quite a few roasts under my belt and a significant moment this morning. Poured myself a double ristretto of a blend of 40% Colombian, 30% Ethiopian Gambella and 30% Sumatran - post roast blend of 9 day old beans. The extraction was divine... handed it over to my wife (who drinks exclusively flat whites) and she said "I could drink that"...

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              • #8
                Love the thread ! Great Roasting Start .. and your courageous to even try your first batches ... As you get going with more roasts you will find that the drum will be better oiled and the roasting times will differ. Good Luck !

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                • #9
                  Originally posted by inconspicuousme View Post
                  As you get going with more roasts you will find that the drum will be better oiled and the roasting times will differ.
                  Thank you for the encouragement. Can I ask how the roast times start to change?

                  Terence

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