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I knew a South African who was into Rooibos tea. Stewed it for 10 minutes before pouring.
It was so tannic it would turn your mouth inside out and make your eyes pop!
I knew a South African who was into Rooibos tea. Stewed it for 10 minutes before pouring.
It was so tannic it would turn your mouth inside out and make your eyes pop!
Yeah. I remember reading lots of Wilbur Smith books, set in Africa, where he was constantly referring to everyone drinking (and apparently enjoying) lots of 'bitter black coffee' - maybe this was how they roasted it!
You don't have anything to worry about, what you have is totally normal.
You have two slightly different roast levels, the larger bean a bit more developed.
Are they from the same roast? What bean is it?
Have a look at this page of images, if you click on the sweet maria one (with the pointer)
it will link to a video library page. Check out the video.
Matt has summed up the salient points. It's all in the cup! :-D
Thanks Matt, it was after midnight when I finished so no pics yet, they looked and smelled great this morning. What I've roasted so far has always been drinkable but I can't wait to taste this one!! I think this has been a roasting milestone for me.
Great work prioring
That's the way to do it - decide before your roast what you'd like to try - follow it through to the end, recording what you did - then taste the results!
If you bring back taste your feedback, then there are some basic 'laws' (I use that term very loosely!) for roasting that can be tweaked eg if the taste is really sour, it is probably under-roasted - then roast longer or darker.
But eventually, with much trial and error, the stars will align you'll nail one! Then hopefully you've got enough notes on technique to repeat it…
Let us know how that batch tastes - it look good!
Matt
Yes chokki, same roast, same Peru de silva beans. Thanks for the link.
My point above is basically to roast a small quantity to see how the bean reacts, then adjust the time settings to make the profile suit the bean, then taste and tweak the profile accordingly....we'll, that's the plan anyway!
Ok so pretty excited, did more testing tonight and actually put some thought into it....
I still consider myself quite a novice roaster, I totally understand the whole "forget about the times/looks and go with what tastes good" whether that's roasting or brewing, but I also believe that if you aim for nothing...that's what you'll get. Nothing.
So after much reading a long time ago my profile starting point is basically create nice even heat to get to 1C around 12-14 mins then control temp ramp to 3deg/min after 1C, dump when it looks good.
Tonight in the Behmor I had 200g 1/2lb P1 then increased the time to its max; 13:30. I did this to give me full power the whole time to see what happened.
I hit rolling 1C with 4:10 to go (9:20 into the roast). I let it go a bit past 1C and hit cool. Looks great, very even and way less wrinkles!
Then I thought, if I extend the P2 profile pre roast so that the 60% time mark (when it drops power) falls on 9-10 min mark to match 1C I'll be right... Worked a treat!!!
You don't have anything to worry about, what you have is totally normal.
You have two slightly different roast levels, the larger bean a bit more developed.
Are they from the same roast? What bean is it?
Have a look at this page of images, if you click on the sweet maria one (with the pointer)
it will link to a video library page. Check out the video.
Matt has summed up the salient points. It's all in the cup! :-D
You're right - my beans don't look quite like many commercially roasted beans either (which is no surprise really. We're not using commercial roasters, so that will account for some of that
Having said that - the flavours you can achieve home roasting can be spectacular! They will most likely end up tasting different to commercial (I had a beautiful 20minute popper roast once - but tasted completely different to the same bean in a 20min roast in the corretto). If a commercial roaster you can do 200kg in a commercial batch he/she is bound to get some different flavour nuances!
I guess in the end we've all got to work with the roaster we've got on hand - hence the need to take notes, see what works, what we like, what we don't from our setup. My advice is to start asking some flavour based questions (I've found this really helpful over the years) - ie does it taste ashy, or sour, or overly acidic, or bland … some of these flavours (rather than colours or appearances) are more useful for tweaking roast profile IMHO.
First step though I reckon is to get 2-3 batches ahead! I've found demand roasting often ends in disappointment. One of the best ways straight up of improving the flavour is 7-10 days rest for a lot of beans - so guess you've got busy night ahead!!! Sorry dear - off to the shed for 3 back to backs…
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