I think you mean a heat gun ;)
In preparation for roasting the Yemen I will be receiving tomorrow ;D does anyone have any tips for roasting this little nugget. I havenít home roasted this bean before (just from a professional roaster) and from what I know itís a very small bean not dissimilar in size to the Mao Horse.
I plan to roast with the head gun with a successful technique used for the horse (thanks fatboy) with a reduction of heat post 1st crack and let it cruse into the second. Then the question, where to stop?
I rate the two beans similarly and should be a good side-by-side comparison as a SO, Horse vs Ismaili (sounds kind of like a title fight huh).
Any suggestions on roasting technique will be appreciated.
I think you mean a heat gun ;)
Ismali beans are tiny, quite a bit smaller than Horse.
I take em to just before 2nd crack ( they arent as good dark IMO).
They roast up really ugly and uneven, are very chaffy, but taste great!
If this is a Freudian slip is a bit disturbing :o oh no!!!
When you say just before the second crack you mean the rolling second crack right where there is a constant crackling noise rather than a spasmodic faint crack.
actually I thought you meant some sort of lazer fitted between your eyes ;D
Sorry, no Yemen tomorrow.... I opened the bag and roasted some last night and they are way too nice to share......... Im sitting in a pile of them like Scrooge McDuck throwing them in the air....
MINE... MMGGGHHAAAA.... ALL MINE I SAY.
On a more serious note:
I expect that all the non-delivered beans to shipout monday (will be bagged on the weekend) and Dan and others meeting at Angliss will get theirs tomorrow.
hmmmm.... they are very good though, I roasted some-up last night and Tim is right on the money, Yemen beans are ugly little uneven things, they roast slowly (very very hard beans) and take a little longer to get to the same point of roast....
"dark cinnamon" is where I roasted 100gm in the hearthware last night and O.M.G. they are good.
...but like all coffee you might find a different roast depth that you prefer.
Originally Posted by Dan link=1118988911/0#4 date=1118991121
Youre dead right Dan,
The gaps between 1st & 2nd arent very clearly deliniated.
To answer your ? as best I can.....
I tried roasting them to the point where they are "going nuts" in the middle of 2nd crack - lots of smoke & activity- and I found this to be a bit too dark.
So now I take em out when the sharp 1st cracks have died down and you are just starting to get the first hints of "crackling cellophane" sounds.
They are stubborn little buggers as Andy said and you might find yourself going 2-3 minutes longer than say: Sumatran Mandehling.
Hi Tim,Originally Posted by Tim link=1118988911/0#7 date=1119005829
Looks like youve gotten it spot on. From speaking with Alan Frew when I first started roasting, your description above is his definition of the start of the 2nd crack.
Thanks guys for the roasting tips, they worked a treat. :) I roasted Monday night to just before the second crack and the result was quite good, not quite like I remember from the commercial roaster but pretty close. I think the roast went too long at 18mins as I was expecting with such a small bean it would be quick but it was the opposite. I need to spend some time dialling in I guess.
What a unique taste, this is really a special little bean.