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Re: BeanBay monthly sale - Tuesday 10th March 2009
Nah, not titchy Jack, sometimes frustrated that some CSrs dont "get it" and more likely than not a little grumpy during my long hours (Ive had about 15 hours sleep since Friday, Im still at the Snobbery roasting and will be for many hours yet so "new projects" really dont appeal).
Im not a "coffee god", Im good at what I do but at the end of the day Im just Andy, having fun and doing much the same as all the other CSrs. Coffee roasting is a journey, you are never "there" just a little further along an infinite path and if you dont walk the path you cannot trace your steps later Grasshopper.
A lot of forums and websites around the world (ok, let not beat around the bush) a lot of forums and websites in the USA will tell you that "this is the only way to roast this particular coffee", everything else is wrong.
HOGWASH.
For example, in the roasting session I have done for the Coffee Academy I roast the same bean with 5 different profiles, each profile has the same drop temperature, the same turn temperature, identical 1st crack to second crack rampings and identical cooling cycles. The only difference was the time and heat application from the turn to 1st crack.
All 5 of these roasts are good roasts, none are correct, none are wrong and all have the same (or very close to) ground colour too.
I have had 3rd generation roasters amazed at the difference that you the roaster can introduce to a bean just changing the ramp to 1st crack.
Roasting really is a mixture a science and art, so dont look for a magic pill, just throw some in your roaster, take lots of notes while roasting, taste the results and take more notes. Next roast change something (just change one thing) and see if it improves, take more notes. etc etc etc.
The journey should be as much fun as the destination.
8-)
Originally posted by 72797B74796A73796D6B180 link=1236567464/44#44 date=1236758495
Im not a "coffee god", Im good at what I do but at the end of the day Im just Andy, having fun and doing much the same as all the other CSrs. Coffee roasting is a journey, you are never "there" just a little further along an infinite path and if you dont walk the path you cannot trace your steps later Grasshopper.
A lot of forums and websites around the world (ok, let not beat around the bush) a lot of forums and websites in the USA will tell you that "this is the only way to roast this particular coffee", everything else is wrong.
HOGWASH.
For example, in the roasting session I have done for the Coffee Academy I roast the same bean with 5 different profiles, each profile has the same drop temperature, the same turn temperature, identical 1st crack to second crack rampings and identical cooling cycles. The only difference was the time and heat application from the turn to 1st crack.
All 5 of these roasts are good roasts, none are correct, none are wrong and all have the same (or very close to) ground colour too.
I have had 3rd generation roasters amazed at the difference that you the roaster can introduce to a bean just changing the ramp to 1st crack.
Roasting really is a mixture a science and art, so dont look for a magic pill, just throw some in your roaster, take lots of notes while roasting, taste the results and take more notes. Next roast change something (just change one thing) and see if it improves, take more notes. etc etc etc.
The journey should be as much fun as the destination.
8-)
Maybe Ill have to buy some. Good as a single origin or should I mix with an Ethiopian bean I have?
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