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Thread: Sumatra blue lintong

  1. #1
    Gra
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    Sumatra blue lintong

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi Guys & Girles

    Happy NEW YEAR to all ,I just finished Roasting some Sumatra blue Linton this is my 3rd batch the first lot I pulled where in to 2nd crack and a dark roast CS 10.I found that they had to rest longer then my normal 4-5 days they where at there best at the end of the 500grm drinking three shot a day.To days batch I pulled at first sound of 2nd crack there a liter CS 8 looking forward to see what sort of a differance in taste after 4-5 days degasing...

    Cheers Gra


  2. #2
    Mal Dimal's Avatar
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    Re: Sumatra blue lintong

    Gday Gra,

    Not a bad looking roast there mate 8-).... Just looking at your photo above though and it seems like there is evidence of some "tipping" going on. What sort of profile are you using to roast these mate? Might be worth changing it a little to get rid of the tipping as this can impart some off tastes into any brews made with them.

    Cheers,
    Mal.

  3. #3
    Gra
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    Re: Sumatra blue lintong

    Hi Mal

    Boy have you got a good eye .It was over cast and raining on and off on the Coast yesterday and I didnt notice the tipping I had to go and open the bag to have a look very slite but there.
    Yesterdays profile was Amb temp 26* 100* 4.00mns first crack 14.00@195* rolling first crack@15.25 204* through to begining off second crack 18.32 @220*pulled & 18.40..

    The earlier roast have been much the same but alowed to run in to second crack ..

    I could not answer you yesterday for some reason my curse would not show in the quick rel/\/ply box.?

    Cheers Gra

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    Re: Sumatra blue lintong

    Whats tipping? What am i looking for?

  5. #5
    Sleep is overrated Thundergod's Avatar
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    Re: Sumatra blue lintong

    Burn marks on the ends of the beans.

  6. #6
    Mal Dimal's Avatar
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    Re: Sumatra blue lintong

    Quote Originally Posted by Gra link=1231384893/0#2 date=1231470397
    Boy have you got a good eye .It was over cast and raining on and off on the Coast yesterday and I didnt notice the tipping I had to go and open the bag to have a look very slite but there.
    Oh, I dont know about that mate ::).... More to do with my habit of checking through my own roasts Id say. Havent experienced any tipping for a number of years but still look for it and a bunch of other tell-tales too, both during and after roasting.

    Quote Originally Posted by Gra link=1231384893/0#2 date=1231470397
    Yesterdays profile was Amb temp 26* 100* 4.00mns first crack 14.00@195* rolling first crack@15.25 204* through to begining off second crack 18.32 @220*pulled & 18.40..

    The earlier roast have been much the same but alowed to run in to second crack ..
    Hmmm.....

    Probably a little long getting to Rolling First Crack (RFC) Id reckon but not terrible. A bit too quick from there to the start of Second Crack (SC). Id be trying to get to RFC by no later than 13 minutes or so and from there to the start of SC around 5-6 minutes later for the same all-up roast time. Depending on the brew method you are going to use, you could pull the beans before they reach SC at around CS8 colour for Syphon, Drip or Plunger or if roasting for espresso only.... keep the heat on until you hear regular snaps of SC but not yet rolling and then shut the heat off. Leave the BM stirring away for another 20-30 seconds or so without further heat being applied while SC keeps lazily snapping along, then dump and immediately cool. This should give you loads of rich, earthy cocoa flavours with plenty of soft Indonesian spices thrown in to make it a very interesting brew as an espresso or with milk as a Cappa or Latté.

    Do you know what the full temperature profile of your roast is? The 500g batch size should be OK but how does the agitation look during the roast? Are the beans mixing well and quite quickly through the mass or do they tend to move slowly, not only around the pan but vertically as well?

    It may be that you should experiment a little with your batch sizes in your particular BM.... Start at 300g and work your way up at 50g at a time until such time as the bean agitation starts to look a little sluggish. This seems to vary quite a bit from one BM make to another so it is probably worth your while to experiment a little with this. Alternatively, I guess you could extend the surface area of the stirring paddle(s) a little so that it is physically moving more beans around with every sweep.

    The main aim is to ensure that the transit time of individual beans around and through the bean mass is quite rapid, as any beans that tend to sit around for a little too long under the direct heat blast of the heatgun are more likely to roast unevenly (tipping, uneven roast gradation through the beans, etc). Im pretty lucky with my Breville Big Loaf BM as it has a large horizontal pan with two stirring paddles, which do an excellent job.

    Anyway, let us know how you get on Gra and then we can take it from there. All the best.... :)

    Mal.

  7. #7
    Gra
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    Re: Sumatra blue lintong

    Behmor Coffee Roaster
    Roasted another batch this morning speeding up my time to first crack 11.35 compared to 14.00mins last roast rolling first crac12.04 @207* and pulled at the end of first crack 14.27@222.00* ramp is a bit fast to when I pulled I think...




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