Hello everyone
Have had my first attempt at roasting with BM+HG this weekend. Unforunately was quite late in the day and couldn't see my beans outdoors, but was moderately successful considering it was my first roast.
I got 1st crack at around 8.5 minutes and second crack around 16 min, after which I promptly dumped the beans and fan cooled
Once I came inside I noted the beans were probably a medium roast, maybe a CS8 based on photos from the forums (don't actually have a card as they were sold out).
I let the beans rest in a CS bag until today when I attempted my first espresso. I kept my grinder on the usual grind setting I have for my usual beans. The first thing I noticed during my grind is that the grounds don't clump like my usual locally roasted coffee, which indicates to me that the moisture content is less on the beans I roasted. The coffee pour came out incredibly fast, pouring out a double shot in 10 seconds. I adjusted to a finer grind and tamped hard, but still a fast pour, probably 15 seconds or so, with a very froathy crema. Coffee taste was a bit sour and less full bodied.
It seems to me that the problem is low moisture content of the roasted beans - as evidenced by lack of clumping during grind and by faster pour with same grind setting (drier ground product = more space between particles = faster pour). I'm using Peruvian Ceja de Salva AAA beans
Is this something I can address by modifying the roast, or is it a problem inherent to beans or am I missing something?
If you need pics I can provide
Thanks!
Have had my first attempt at roasting with BM+HG this weekend. Unforunately was quite late in the day and couldn't see my beans outdoors, but was moderately successful considering it was my first roast.
I got 1st crack at around 8.5 minutes and second crack around 16 min, after which I promptly dumped the beans and fan cooled
Once I came inside I noted the beans were probably a medium roast, maybe a CS8 based on photos from the forums (don't actually have a card as they were sold out).
I let the beans rest in a CS bag until today when I attempted my first espresso. I kept my grinder on the usual grind setting I have for my usual beans. The first thing I noticed during my grind is that the grounds don't clump like my usual locally roasted coffee, which indicates to me that the moisture content is less on the beans I roasted. The coffee pour came out incredibly fast, pouring out a double shot in 10 seconds. I adjusted to a finer grind and tamped hard, but still a fast pour, probably 15 seconds or so, with a very froathy crema. Coffee taste was a bit sour and less full bodied.
It seems to me that the problem is low moisture content of the roasted beans - as evidenced by lack of clumping during grind and by faster pour with same grind setting (drier ground product = more space between particles = faster pour). I'm using Peruvian Ceja de Salva AAA beans
Is this something I can address by modifying the roast, or is it a problem inherent to beans or am I missing something?
If you need pics I can provide
Thanks!
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