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Thread: Would appreciate some advice on adjustments

  1. #1
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    Would appreciate some advice on adjustments

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    My first roasts were last Friday (Monsoon Malabar) and Saturday (Peru Ceja de Selva estate and Brazil Pulped Natural).

    I tried the Peru today; espresso, its the only way I drink coffee. The extraction looked great, but the taste was at the extreme end of sour.

    I then tried the Monsoon Malabar - got an absolute gusher on the same grind settings (Mazzer Mini set to the notch with the factory-set arrow on it). I ended up moving it 4 notches finer before the extraction was about right. Very enjoyable espresso and ridiculous amount of crema.

    Obviously I need to make some adjustments but, given the range of options, I thought I would put my begging bowl out once more and see if I can get some wisdom from the CS forum on what to try first.

    Cheers

    Jeremy

  2. #2
    Life-long Learner DesigningByCoffee's Avatar
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    Re: Would appreciate some advice on adjustments

    Quote Originally Posted by 0C273F14233F0B23460 link=1340241085/0#0 date=1340241085
    but the taste was at the extreme end of sour.
    Hi JRM
    Sour is often a sign of an underdone roast - either roasted too quickly (ie raw inside but deceptively brown on the outside) or pulled too early (roasted too light).
    Bit hard to say without any roast details or pics - is yours the whirly thing roaster from previous theads?

    Matt

  3. #3
    Senior Member greenman's Avatar
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    Re: Would appreciate some advice on adjustments

    Jeremy the Monsoon Malabar is best rested for min 10days onwards, it produces huge crema and gushers until it settles down, you will still have to set the grinder finer for MM.
    Was the Peru sour or was it very acidic, next roast roast it longer to caramelise the sugars and ease the acidity.
    The joys of home roasting with so many variables, the challenge of learning and sharing knowledge in the quest for a great coffee ;) :) :)
    enjoy
    trevor

  4. #4
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    Re: Would appreciate some advice on adjustments

    Quote Originally Posted by 19382E343A3334333A1F241E323B3B38385D0 link=1340241085/1#1 date=1340255516
    Bit hard to say without any roast details or pics - is yours the whirly thing roaster from previous theads?
    Yes, thats the one. And you could be spot on about the underdone roast. Early days and a lot to learn.

    Quote Originally Posted by 3A2F383833303C335D0 link=1340241085/2#2 date=1340262176
    min 10days onwards
    Hmmmm... I love the coffee but 10 day waits dont go well with my personality. I guess Im going to have to adjust my personality* *:-/

    Cheers

    Jeremy

  5. #5
    Senior Member Stan's Avatar
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    Re: Would appreciate some advice on adjustments

    Without seeing the colour of the roast or a CS level as per the membership card it is hard to say what is wrong with the Peru Ceja de Salva but I have found that this bean is best (for me) around CS 9-10. It seems to improve up to 5 days post roast (I cant tell after that because it is all gone). However taste is an individual thing and keep trying different roast profiles until you get one tha works for you. The Peru is an easy bean to roast and very forgiving normally.

  6. #6
    Senior Member insomnispresso's Avatar
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    Re: Would appreciate some advice on adjustments

    @OP - I dont think we heard how long these roasts are taking?

    For espresso mine are usually first crack out to 10-12 mins and second crack another 3-5 from there. Not sure how much that would help as Im using a hottop :P

    Also maybe your batch size is small for the amount of heat and size of the pot. What batch size was it?


  7. #7
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    Re: Would appreciate some advice on adjustments

    Thanks folks

    Quote Originally Posted by 684F5A553B0 link=1340241085/4#4 date=1340267738
    keep trying different roast profiles until you get one tha works for you
    I roasted another batch of the Peru yesterday and made it a bit darker. Ill let it sit 4-5 days and then try it. Meanwhile, I blended a small amount of the previous Peru batch with some Brazil Pulped Natural and the two seem to work together. So, nothing wasted.

    Quote Originally Posted by 565A4F4F5A42495E3B0 link=1340241085/5#5 date=1340351819
    Also maybe your batch size is small for the amount of heat and size of the pot. What batch size was it?
    250 grams. first crack is around 7-8 min, so maybe Im roasting too quickly. I havent quite worked out the Whirley yet. I tried increasing the speed that Im turning the handle in order to get a more even roast but, because the pot is so light, it jumps all over the place and I ended up with an less consistent roast than my first efforts.

    Lots more practice needed, which equates to lots more coffee drinking. Not a bad thng* :)

    Cheers

    Jeremy

  8. #8
    Senior Member GregWormald's Avatar
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    Re: Would appreciate some advice on adjustments

    I like most of my coffees just on the onset of second crack.

    For some this is CS 9, for others almost CS11.

    If the roast tastes sour or too toasty, a few days ageing seems to put that right. Some beans are fine warm from the roaster and dont seem to change much (to me), others keep maturing and changing for weeks. Some beans I love, some I dont.

    So--experiment with different roast levels for each bean, and roast enough so that you can try them every couple of days for at least a fortnight. This will help you get what you like.

    Then you can experiment with roast profile (how the temp changes during the roast!) and blending.

    Enjoy the trip.

    Greg

  9. #9
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    Re: Would appreciate some advice on adjustments

    Behmor Coffee Roaster
    Thanks Greg

    Appreciate the good advice and experiment I shall!

    Cheers

    Jeremy



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