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  • #31
    Well said Leroy...

    Mal.

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    • #32
      Originally posted by Yelta View Post
      Andy! its a shame you deleted post #27, it was very informative
      It's back, but only because I thought I deleted it fast enough for no one to see it. You were speedy.

      Originally posted by Yelta View Post
      As a matter of interest, this roast turned out to be very good, regardless of the lighter beans, in fact I suspect they added to the complexity of the brew.
      BINGO, glad you "get it". We select coffees not on appearance but how they taste. At the end of the day that should be everyone's goal, not how pretty a roast it is.

      The Golden Bean is a great coffee competition because the judges only get the wet coffee, they don't see the beans or the grinds which can add a level of opinion prior to tasting. I don't care how ugly, I care how good.

      Click image for larger version

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      Took a snap of the cooling tray today. Lucky if there are 1:100 or 1:200 (someone else can count them) light coloured beans and again, they don't hurt the overall flavour (as blindly judged last month in a 1600+ entry competition).

      I suspect that if someone is getting different results with the Bensa then their roast profile might need to be modified, most likely stretched out. A fast roast of anything with varying densities will result in a very patchy roast.

      ...don't blame the bean!

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      • #33
        Bump!
        So good to get the info in this thread.
        As a roasting neophyte I have been concerned that the patchy results on some of my roasts(Shakisso,Guji) haven’t just been due to my ineptitude but something wrong with my KL Nano7 and or my power supply.

        I’ve been getting nice consitency with the likes of Ceja de Selva and Brazilian beans (still dialling in the perfect roast) so I’ll either go all OCD and pull the light ones out or squint and ignore them.
        Thanks to everyones inputs.

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