S.A. CoffeeSnobs "Roast-Off"...

[hazbean]

Re: S.A. CoffeeSnobs "Roast-Off"...

"This sounds like a hoot. Cant wait!"

Well the beans have landed ...

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

Where do we pick up the beans? At the Coffee Barun? or somewhere else?
If its at the Barun, is there a time when people are meeting? Not too early I hope--I do like a bit of a snooze on Saturday morning.
Greg

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

This final process sounds like:
pick up beans this weekend--trial roast(s)
final roasts next weekend (10th)
beans to the Barun by 17th
Greg

[hazbean]

Re: S.A. CoffeeSnobs "Roast-Off"...

Thats correct, Greg.

I collected beans at the Barun yesterday, we
werent able to make it today.

Hoping to do a trial later today.

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

Thanks, Andrew.
I got mine this morning and am just about to do a trial roast. There is a fair bit of excitement at The Barun over the tastings!
Greg

[lucinda]

Re: S.A. CoffeeSnobs "Roast-Off"...

I did a trial roast Saturday and the results are pretty yummy. I plan to do another trial roast wednesday before I roast Saturday.

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

I tried my trial roast from Saturday this afternoon, and its a bit acid for me and my milk drinks--so it should be perfect for cupping and espressos.
I sampled the Honduran Organic that I roasted the same afternoon and it is stunning! I prefer it to Marks roast of the same bean.
Greg

[hazbean]

Re: S.A. CoffeeSnobs "Roast-Off"...

Ive now done two samples of this, with slightly different profiles but
quite different results.

The first I did last Saturday. Cupped 24 hrs later, I found quite low acidity. In an
espresso yesterday, acidity was quite noticeable (more than I was expecting),
but quite pleasant.

The second I roasted yesterday, and cupped earlier this evening. Acidity quite
high, and dominating the palate. Would be difficult as espresso I think.  Now
have to figure out why this change

I guess they key here will be to roast enough to keep this acidity in check,
but not too much and lose the delightful "dark stone fruit" notes coming through
in both roasts.

All good fun ...

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

I noticed that my first roast of this went very quickly from first to second crack--and this agrees with Mark Baruns suggestion that this is a critical dimension, with a longer time giving a smoother, less lifted flavour.
I may try to lengthen this time if it is still a bit too lifted for me tomorrow.
Greg

[psaigh]

Re: S.A. CoffeeSnobs "Roast-Off"...

Is anyone representing using a popper, or better yet, a wok?

[hazbean]

Re: S.A. CoffeeSnobs "Roast-Off"...

I had a little over four minutes FC to SC on that first roast, which I tried
again tonight -- acidity still there, but less prominent now. Yet to try the second
roast.

AFAIK no wok roast, would be interesting though. Last time I tried it
the range of colours of the beans at the end was impressive

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

My doppio ristretto picolo latte this morning was excellent! Its still a little lifted for me, I would like it a bit richer to cut the milk more but it sure wont stop me from drinking the rest.
Im now of two minds about extending 1st-2nd crack time cause I know many espresso drinkers like a lifted middle palate and I dont want to lose the fruit. Maybe just a little extension?
Mark--what time for the cupping on Saturday and on Sunday for the espresso tasting?
Ill deliver my beans during the week--work will need some more beans anyway, so Ill be coming in.
Greg

[lucinda]

Re: S.A. CoffeeSnobs "Roast-Off"...

My first batch on Saturday I took to the very first snap of SC - or what sounded to me like the first snap and was about two to three minutes after the end of FC in the Coretto. I stopped the roast and immediately cooled it.

When I tasted it after day two it was a bit acidic, but during the week it has settled down a lot and is much smoother and richer with the dark stone fruit Hazbean described and a hint of cocoa.

I did some more the same way wednesday and it seems to be developing about the same.

I will be roasting my 500gms today to send to Mark for next Saturday.

[GregWormald]

Re: S.A. CoffeeSnobs "Roast-Off"...

I just tasted my second roast of this and even though it has had only 30 minutes of ageing, it is smoother, less acidic and more to my taste, although the fruit is much reduced. I managed to stretch the time between the first pop of 1st crack to the first pop of 2nd crack to 6 minutes. Next roast--in about an hour--and Ill try for 5 minutes 1-2. The acidic roast was only 4 minutes 1-2. Ill be very interested to see how these age by next weekend.
Im also looking forward to tasting other roasts--please bring along your roasting notes everyone. After tasting all the roasts I suspect Ill have ALL NIGHT to review them!
Greg

[lucinda]

Re: S.A. CoffeeSnobs "Roast-Off"...

Roadtin notes??? erm, dont have any of those, apart from bunged them in turned on the mcoretto and the HG and off I went... ;D