I have three new roasts to post about: I think that I am getting close to actually being able to reproduce my results (which means installing the manometer I purchased a few weeks ago…) which means that I am going to start posting more complete roast profiles than what I’m jotting down on the chip of paper bag. I am working through a way to do this easily, cause I don’t want to spend my time copying information from one place to another.
On a somewhat side note, but still related, I do think that the air control isn’t set right. Even in the better roasts, there is a cloudiness to the flavors. They just aren’t as clear as I am expecting. It’s perhaps simply nothing more than my expectations, and looking for that unattainable, but I do think that the air isn’t being drawn through the roast chamber well enough. Noting to pay more attention to this in future roasts.
Anyway, I roasted three different coffees to help Christy and me re-enter daily life after our honeymoon (5 days on the Metolious River in Central Oregon. The whole week was totally amazing!). I’ve roasted two of them before with good results and one with not so good results… They are:
El Salvadore Matalapa Estate
Roasted 27 July, 2008
27 July '08 roast of El Salvadore Matalapa Estate
250g / 210g (16.0% loss)
1Cb = 10:23
1Cr = 10:46
1Cf = 11:05 (stragglers til 11:20)
D = 12:40
Cupping Notes:
29 July ‘08 (~36 hrs)
Base flavors are nut – hazel mostly. There are hints of other flavors in there, but it is somewhat muddled together. Slightly harsh acidity wrapped up into some nice fruit flavors. But off balance.
Roasting Notes:
10:23 is really too long to hit 1rst crack. It’s clear from the cupping that it dried out the coffee too much, baking it, and setting of some internal scorching. Visually, verified in some beans.
What the hell, I’ll blame that on poor planning and not having the guage hooked up yet. This was the last batch roasted, and jumping from 150g to 250… I just didn’t get it moving quick enough. The beans were turning yellow – indicating the end of the drying phase – about 1:30 past where I would normally expect that.
Once I turned up the gas, things progressed fine, at least on paper. The duration of 1rst crack was nice and short. The progression of the roast after that was about right. I still think I held it in a bit long, but honestly, the damage was done before I passed 5 minutes. The beans were too dried out to really develop good aciduous flavors without also turning the insides darker than the outer surface.
Rwanda Gkongoro Nyrautzi
29 July ‘08 (~36 hrs)
27 July '08 roast of Rwanda Gkongogo Nyarusiza
Roasted 27 July, 2008
144g / 123g (14.6% loss)
1Cb = 7:09
1Cr = 7:36
1Cf = 8:20 (stragglers til 11:20)
D = 9:28
Cupping Notes:
Cups bright, a bit tight but not as green as I had assumed based on the times.
Roasting Notes:
Nope. It was clear from the times that this wasn’t going to cup stellar… Actually, since I’m judging the progress almost purely visually in the early stages of the roast, I knew I was flying through it when the end of the warming/drying phase was showing at around 2:20. It was already too late by then, but might as well finish it out.
It was the first roast after the warmup, and the first couple do tend to race too fast – and it didn’t help that I was dumping in only 144g (all that I had left). In hindsight, shouldda sent the El Salvador through first and saved this for last. Though not sure that would have been what would have helped.
So, though first crack began at 7:09, started rolling 25s later, it cupped pretty green.
Not a whole lot else to say. It wasn’t particurally thin, but there wasn’t any development to the flavors, and this should have been a nicely nutty, balanced coffee.
Bolivia San Igacio (2007 CoE 2nd place)
Roasted 27 July, 2008
27 July '08 Roast of Bolivia San Igacio (CoE)
198g / 168g (15.2% loss)
1Cb = 9:13
1Cr = 9:3
1Cf = 10:10
D = 11:09
Cupping Notes:
28 July ‘08 (~12 hrs)
This is a Spring/Summer coffee for certain… Fresh, clean aromatics – flowery.
Sweetcream sweetness like Crème fraîche. Light chocolate, light nuttyness – a bit peanut with some few cashews thrown in for better creaminess.
Light tending towards medium body.
I just can’t get over how, um pervasive the sweetness in this coffee is. It brings back to memory a sample of a coffee from the Galapagos sent to me about 4 years ago that blew me away with how mellow and sweet it was. I wasn’t able to purchase it only because of the cost, but shit did I want to. This Bolivia did the same thing – so mellow, so sweet in an unassuming way. Like it was so easy for this coffee to be this good, it didn’t have to prove it. It did by just showing up.
Roast Notes:
Well, of any to get right, or at least not screw up, this would be it. The times seemed right on. Breaing open a few beans and checking how evenly their color was compared to the outer surface, I am very happy with where this turned out.
I could probably cut of the roast ever so slightly sooner and get a bit more pronounced fruit, which was here more than any other roast of this coffee yet, but I wanted more of it forward. Though I don’t want to lose that sweetness. Had I the samples, this is where it would be excellent to try roasting again with identical progression up to 1rst crack and dump at the same end temp, but with stretch the time between 1rst crack and dump temp by about, say 15-20 sec. Gets me wondering about what, exactly would happen. Would the fruit hold together and it increase in overall sweetness? or would it dull, and begin turning to caramel? I suspect the latter, but not totally sure.
This is an experiment waiting to happen…
