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Re: STARTER PACK BLEND
Makes you want to be a starter all over again, doesnt it Michelle! ;D
Makes you want to be a starter all over again, doesnt it Michelle! ;D
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Re: STARTER PACK BLEND
Michelle, Dennis, anyone?
What can you tell me about Capricorn Coast? Ive found some info on their website but not much else. Recommended roast? Flavours? Similar to...?
Cheers
Stuart.Comment
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Re: STARTER PACK BLEND
I usually take it just to the start of second crack then pull it, to get a lot of chocolate, caramel, and vanilla goodness.
Around 232C in the Gene.
I have found it really, really confusing to roast in the past - I only got a few tiny noises at FC, which threw me given that FC is usually so noisy.
Hope that helps a bit
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Re: STARTER PACK BLEND
I was using a popper (Little control over temp.) and let it go 15 seconds after Second crack but the colour was more my guide and the aroma. The first roast I did with these was to light and the taste did not develop. The taste difference was amazing by letting it get to CS 10/11.
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Re: STARTER PACK BLEND
Thanks for that - and keep the impressions coming...
Michelle - having just done our second roast with these beans, I can agree with the lack of first crack comment! We were waiting, waiting, waiting... only to have a "first" crack occur at 24:30 and it was definitely the beginning of 2nd crack! Much too sharp for 1st, and the beans were very dark. So we had no 1st crack at all. Not sure why, probably because I had the heat gun too far away or because the pedestal fan was drawing slightly too much heat away from it. Not sure? In any case, the beans look great, and hopefully the long roast wasnt a "bake"...
Tasted the first batch today (twice!) and I can definitely agree with the choc/caramel/vanilla suggestion! Those beans were slightly over-roasted, I suspect. The choc had become dark choc (think Lindt 70%) and was very nice but slightly too rich after a while (verging on too dark). My mate also pointed out that theres a high note missing from the flavour profile, which I agree with - got plenty of "low" oomph, but nothing to offset it; maybe roasting slightly less would retain some of the acid and help this?
Having said that, Stan, thanks for the heads-up; I wont under-roast these beans!
Cheers
Stuart.Comment
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