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  • Medium roast, dark roast?

    I did my second popper batch yesterday. I wanted to go a darker roast than my first batch. I left it for alot longer (say 2 minutes) after the second crack but really the beans dont look any darker than the first batch (although havent made coffee with them yet to check the taste difference).

    What is really meant by medium roast and dark roast , as beans are often labelled? Can you tell by the colour of the bean alone or just have to rely on timing after the second crack, temperature readings etc ??? Are there medium roasting beans, dark roasting beans etc?

    I am currently roasting Indian Tiger mtn beans.

  • #2
    Re: Medium roast, dark roast?

    Hi BH.

    I posted this some time ago. It might answer some questions you have raised.

    http://coffeesnobs.com.au/YaBB.pl?num=1181702211

    Comment


    • #3
      Re: Medium roast, dark roast?

      Gday Bh,

      Most beans, other than some varieties from N.E. Africa and a couple of Central Americans, do not need to be taken into 2nd-Crack very far.... if at all! The further you go into 2nd-Crack the fewer of the intrinsic flavours of the bean remain, only to be overtaken by roast effect flavours until you finally arrive at the burnt/ashy stage. Seems a shame to start off with such great bean varieties, only to slaughter them with overly extended roasts....

      Mal.

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      • #4
        Re: Medium roast, dark roast?

        Beanhead,

        Yep, I agree with Mal..... a few seconds into SC at the very most for just about all of the beans you buy from BeanBay or other good sources... Many I dont even take that far....

        The flavour rapidly becomes all much the same after that point.... the individual characteristics no longer being apparent.... You might as well get the cheapest greans you can and roast them - as they will taste the same and the flavour in the cup will be just as good as the more "special" varieties. But lightly roasted.... totally different story.

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        • #5
          Re: Medium roast, dark roast?

          Go to HOMEROASTERS.ORG and on the left hand side, hover your mouse over the "Degrees of Roast Pictorial."

          Theres a very nice illustration of roast levels and an associated bean temperature (for reference).

          CHAD

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          • #6
            Re: Medium roast, dark roast?

            Points well taken, that is exactly the info I need. I will endeavour to switch the popper of as soon as I hear the second crack and see how it the coffee tastes then.

            The sumatran beans I got with my Presso were of a very black colour and very oily but tasted great. Are the sumatran beans one of those types that needs to be darkened more?

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            • #7
              Re: Medium roast, dark roast?

              Mal and JavaB said it very well...

              EG... I just roasted some Ethiopian Harar and stopped it before 2nd crack ... man, unreal blueberry dry aroma... quite amazing...

              Sumatran, yes... go into 2nd crack a bit... pulling these before 2nd crack and youll get too much earthy flavours (not my preferance)

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              • #8
                Re: Medium roast, dark roast?

                With a popper on colder days, you can run 2-3 minutes into 2nd crack without the temperature rising more than 2 degrees. On warmer days, however, youll more than likely burn the crap out of the beans with that 2-3 minutes extra.

                A DMM with thermocouple is integral to most roasting options. Once you get the hang of when the cracks occur, you just aim for a particular temperature, and pull the roast then.

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                • #9
                  Re: Medium roast, dark roast?

                  Yep... agreed nunu, I pulled the Harar at 230deg, 17:30mins... I know the Harar at 2C gets upto 240deg...

                  I tried it in the Plunger, very balanced, smooth, fruity with a small linguring choc aftertaste... unreal!

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                  • #10
                    Re: Medium roast, dark roast?

                    Ive been doing my roasts in a B&D popper apart from my first attempt which was oily and black I have been getting good results by stopping just as I hear the second crack. After a couple of days standing the espresso is smooth, not bitter and with good crema. Ive just finished my 2.5kilos starter pack and waiting eagerly for the next green bean sale so that I can get roasting again.
                    I purchased some roasted beans yesterday to compare my roast and I preferred my beans to these.
                    Im slowly mastering my new Silvia and getting consistently good brews, so all is well at the moment.
                    cheers
                    Greenman

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                    • #11
                      Re: Medium roast, dark roast?

                      Well done.

                      Its a good feeling.

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                      • #12
                        Re: Medium roast, dark roast?

                        This is off topic but can I just ask the when you roast the decaf mocha java, I heard first crack but no second and it seems to be like charcol.... or is it not charcol and just naturally very dark?

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