Hi all
I have made a few roasts now of the Sulawesi Torajah Kalosi. Gene Cafe roaster and using Silvia/Rocky. The first few were under-roasted but the following were closer to the mark:
2007.06.10 100 gm 240 C for 20.0 mins:
FC 12.0
SC 18.5, rolling 19.0, end 20.0
Roast level 11. Roast looks good.
Tasting. A week later, beans slightly oily, very acidic and a bit woody taste.
2007.07.08 200 gm 240 C for 19.0 mins:
FC at 13.5, distict pops. Rolling at 15.0
SC at 19.0, ended several seconds in.
Roast level 11, roast looks fine.
Tasting: 11 July. Zilch aroma. As an espresso, very acidic. Went to finer grind to get less volume, still acidic.
Tried shorter pour of 20 secs to get less acidity, still too acid.
Aroma of beans is very little compared to an Ethiopian Sidamo done on same day.
So my Sulawesi is too acid. Im need some advice on where to go from here. What parameters to vary and in what direction. A shame that technology still wont let me email or post a smell and taste sample.
I have made a few roasts now of the Sulawesi Torajah Kalosi. Gene Cafe roaster and using Silvia/Rocky. The first few were under-roasted but the following were closer to the mark:
2007.06.10 100 gm 240 C for 20.0 mins:
FC 12.0
SC 18.5, rolling 19.0, end 20.0
Roast level 11. Roast looks good.
Tasting. A week later, beans slightly oily, very acidic and a bit woody taste.
2007.07.08 200 gm 240 C for 19.0 mins:
FC at 13.5, distict pops. Rolling at 15.0
SC at 19.0, ended several seconds in.
Roast level 11, roast looks fine.
Tasting: 11 July. Zilch aroma. As an espresso, very acidic. Went to finer grind to get less volume, still acidic.
Tried shorter pour of 20 secs to get less acidity, still too acid.
Aroma of beans is very little compared to an Ethiopian Sidamo done on same day.
So my Sulawesi is too acid. Im need some advice on where to go from here. What parameters to vary and in what direction. A shame that technology still wont let me email or post a smell and taste sample.

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