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Australia Mountain Top Ray's Selection #789

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  • Australia Mountain Top Ray's Selection #789

    A question was asked in another thread about our medal winning roast of the MTC coffee so I'll answer it here...

    Originally posted by flynnaus View Post
    I was intrigued by the Australian Milk category. I always thought Aussies weren't that big as a base for milk-based drinks but here's an entire category
    Coffeesnobs (Mountain Top Rays Selection): care to share how you roast this one?
    Good question Flynn.
    The MTC Ray's Selection #789 is one of the great coffees in this country but you need to use a fairly odd profile to get the best from it in milk.

    A soft, low altitude bean it will be less than optimum if you roast too long or too dark.

    After a lot of roasts I found that short, sharp and steep profiles work really well with this sort of bean and it will keep the little acidity that's there and not damage what seem to be more fragile sugars (or narrower error margin) in soft island coffees.

    You can see the profile from the Golden Bean competition roast below.
    Take the numbers with a pinch of salt as they pertain to my roaster/probe placement/air flow and won't make a lot of sense on anything else but you will get the idea of the profile shape I used.

    Not dissimilar to a popcorn popper roast where you hold a fairly high heat level for most of the roast, the difference in the commercial drum is that a minute before first crack I've stepped the heat back, back, back and then to zero after the end of 1st crack letting the residual heat in the drum and the exothermic beans continue on without additional heat added.

    I find this profile keeps the sugars intact, amplifies the small amount of acidity which then helps this coffee really cut through the milk providing even more perceived sweetness and a clean finish. For the "Australian Milk Based" category you really have to create something that will taste good with a small 9gram/30ml shot in 200ml of milk... it's tough gig but can be done if you keep the barista side of it in mind when you profile.

    As an aside... I've had really good results doing a post blend 50/50 of this style profile and then a longer, slower, "normal" sort of profile. The later produces more body, and deeper cocoa and dry spice attributes that are missing in the short roast. Mixed together you get a much more complex coffee and if the category was "Australian Espresso" then I would have roasted that way. It will produce an ugly looking motley roast but it can taste amazing.

    As always my best advice is to roast, change one thing, taste, make notes, change one thing, taste, make notes, change one thing... continue forever (you get the idea!)
    Attached Files

  • #2
    Thanks Andy. I have a bag of this bean which I haven't yet cracked but I feel inspired now.

    The idea of a blend of two different profiles sounds like the goods. I'll try a larger of the gentler roast as I prefer the Aussie as an espresso. I'll try a smaller batch in the Baby Roaster using the short roast method and blend as suggested with some of the first roast and report/.

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    • #3
      Andy, if I finished my roast at close to 230*C I'd be well into rolling second crack. With your setup where do you finish the roast for MTC 789 with relation to 2C?

      I just roasted some last night to 223*C (just at first snaps of 2C) and found the result quite acidic.

      Thanks,
      Terence

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      • #4
        It's not a very acidic bean so I think you are still too light or not enough of your roast was at second crack.
        (maybe not an even roast??!?!)

        Hard to guess from here.

        Do a longer, slower roast and see how it goes. The two blended together should be fine.

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        • #5
          Thanks Andy

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          • #6
            I took the latest roast a little further, 30 seconds into 2C. These beans are great, they produce beautiful extraction oils that are amazingly viscous. In the cup it's a super clean coffee that works really well in milk.

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