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| MPSAN |
Posted on 10/23/2015 8:46 PM
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 1/4 Pounder  Posts: 177 Joined: October 06, 2015 |
I know this will seem strange to most of you. I have just started Home Roasting and have a FreshRoast SR500. I am having good luck with it and followed the suggestion to use the same coffee (Colombian in my case) to see how it goes. Thanks to the Forums available, I can say that even my first roast, darker than I would like, was very drinkable. My final 2 roasts (1/4 lb each) were very good. So, I roasted 2 new ones today. A Kenya AA and a Zimbabwe. I am letting them rest now. But, finally, my question... When I am done with my Free 5# that I got with the Roaster, and I order perhaps four 2# Varieties (Happy Mug?) what does everyone do? I mean, is there a "baseline" profile that can be used? What I was thinking was I could use the final profiles I used with the Colombian and adjust it for about the end of 1C. I ask because I would hate to think that the first few roasts of EVERY new coffee I get will not be right. Ginny, am I overthinking this again? 
"If it Ain't Broke, Fix it 'til it is"!
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| turtle |
Posted on 10/23/2015 9:21 PM
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 1 1/2 Pounder  Posts: 652 Joined: November 06, 2013 |
Coffee roasting is part science, part passion, part enjoyment, and part chance (at least for a new origin). What works for one roaster will not work for another. My advice would be to stick with some safe greens like Colombian Supremo (large Colombian beans). They seem to be very forgiving and are a good one to start with. If you get say 4# of Colombian you can roast them light, roast them dark, and anywhere in between so that you get comfortable with your roaster. Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee" Roaster 1: San Franciscan SF-1 Roaster 2: Hottop B-2K+ Roaster 3: 2 kilo Chinese drum Grinders: Mazzer Major - Forte BG (x3) Pour over: Hario - Bee House - Chemex - Kalita - Bodum Drip: Bunn CWTF15-1 & CW15-TC (commercials) Espresso: Pasquini Livia 90 auto Vacuum: Cona - Bodum Press: Frieling - Bodum Colombia |
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| scotthal |
Posted on 10/23/2015 9:47 PM
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Newbie  Posts: 44 Joined: July 12, 2006 |
I kinda like 'melange' blends - mixing of differing roast levels of the same varietal. If yr first pass ain't quite right, tweak the profile .. & mix the product after sampling, unless the second pass is too near perfect to debase.
Food for thought; coffee for concentration
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| MPSAN |
Posted on 10/24/2015 2:02 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
Thank you both. As I said, my first pound was Colombian. I roast 1/4# at a time and the first was a bit too dark, but drinkable. My 3rd and 4th were perfect, so I guess what I will do is base my other coffee on my 3rd and 4th Profile and adjust end of 1C from there.
"If it Ain't Broke, Fix it 'til it is"!
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| ginny |
Posted on 10/24/2015 2:53 PM
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 Founder  Posts: 3476 Joined: October 24, 2005 |
MPSAN, I have asked you for your name but I guess your shy... that said. do you know yet what you like to drink? you do not too dark. you do not like it at all from what I have read. well, I would roast just to before first crack or before it just hits as it will continue to roast after you turn off the machine... YOU MUST GO WITH A LIGHTER ROAST WITHOUT QUESTION. YOU ARE OVERROASTING YOUR BEANS. you need to look at your roast, smell your roast and FORGET about any profiles, period. so many new roasters get caught up in others profiles. you guys do not have the same taste buds, you don't have the same beans to roast, your roaster is not like another's but for it's name. so roast by sight, smell and what it tastes like. if it's still too dark for you, you're a blonde roast kinda guy and no shame in that MPSAN as it's the new in kinda roast... ginny  |
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| MPSAN |
Posted on 10/24/2015 3:08 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
Hi ginny from Dave in Portland! I had not seen you ask before. I do like a lighter roast, as I grew up in New England, and that is what I got on my 3rd and 4th roast. I roasted some Kenya AA and Zimbabwe yesterday and will try them tomorrow or Monday! I like Ethiopian, Kenya, Sumatra. I guess Colombian is good, too for a change. Some Central America is OK, but have not tried any in a long time. I do like the level when I stop the roast at the end of 1C but BEFORE 2C. In this way, it is not too light. "If it Ain't Broke, Fix it 'til it is"!
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| ginny |
Posted on 10/24/2015 3:47 PM
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Founder Posts: 3476 Joined: October 24, 2005 |
Dave: you can roast ANY coffee to a light roast for yourself. charbucks started the over roasting crap years ago and they still over roast... so does Peets, and a bunch of others... enjoy your lighter roasts, Dave. I only take many of mine just before first and they make great SO espresso. most will tell you no, no must be taken into 2nd for espresso, NOT... I have enjoyed your posts Dave and I want to hear about your lighter roasts as you develop your own profiles for your taste from your greens... thanks for your participation Dave. ginny |
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| MPSAN |
Posted on 10/24/2015 4:14 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
Thank you so much! I never had such dark roasts until we moved to the west coast. And yes, we even bought our Chemex Electric from Peets in the SF Bay Area! When I was hired in Oregon, I asked if I would get fired if I admitted that I HATE Starbucks!  This was because our Admin and her Husband owned a shop where they roast coffee and she admitted she hated it too!Anyway, I will let you know how my other roasts go. I believe that my Zimbabwe went a little too dark, but I have high hopes for my Kenya! I drink a 20 OZ mug in the AM brewed in my French Press, so Espresso is not something I want. "If it Ain't Broke, Fix it 'til it is"!
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| ginny |
Posted on 10/24/2015 5:35 PM
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Founder Posts: 3476 Joined: October 24, 2005 |
Dave: just a heads up be very careful what you say about the West Coast as I am a fifth generation Californian and take my state and my coast very seriously... that said, hahahaha but it's true. while we never supported the charbucks dark roast stuff it was all over and I have friends who now live in Texas who think charbucks dark is the freaking best. no accounting for taste as they leave your Roots in the West... ginny keep me posted on your lighter side Dave... |
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| MPSAN |
Posted on 10/24/2015 6:43 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
OK. Sorry that you have had to live there so long! Anyway, when we first moved to the Santa Clara area, traffic was bad, but when we left you could not move. We were even in the big quake of 1989! Anyway, I grew up on Duncan Donuts and Lemon Jelly Donuts. But, not to "show off" the BEST Coffee I have ever had consistently was a secret blend at the Imperial Hotel in Tokyo. My best breakfasts were their Omelets with a corn muffin and the Imperial Hotel Blend coffee! You know how the first sip in the morning tastes great. Well the 4th refill of their coffee was like the first sip! I must say that after 45 trips to Japan, I have also had the worst coffee and that was also in Japan...but in Nagano. Back on topic, I think I can try the Kenya AA next! So, I guess I have taken this way OT! "If it Ain't Broke, Fix it 'til it is"!
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| coffeeroastersclub |
Posted on 10/24/2015 6:43 PM
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 Pounder  Posts: 535 Joined: May 26, 2009 |
Ginny, My paternal Grandmother could trace her roots all the way back to the Mayflower; allegedly one of my great great great great (etc.) Grandfathers was a signatory on the Declaration of Independence (William Williams of Connecticut); and my ancestors likely burned witches at the stake in Salem Massachusetts. So beat that.  Len "If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
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| Koffee Kosmo |
Posted on 10/24/2015 6:44 PM
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 Administrator  Posts: 1620 Joined: December 31, 2008 |
Depending on the brew method you employ and roast to a depth to suit that method Having said that As a general rule lighter roasts can take more heat and darker roasts will fair best within a temperature band Also If your brew method is espresso you can have a lighter roast but you will need to degas your beans for almost double the time it takes when roasting to second crack Remember this Under roasted beans taste - Grassy Low water temp in brew taste - Sour, astringent High water temp in brew taste - Burnt KK I home roast and I like it. Designer of the KKTO
Roaster Build information https://homeroast...ad_id=1142 https://docs.goog...lide=id.i0 Blog - http://koffeekosm...gspot.com/ Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex, (KKTO) Turbo Oven Home Roaster. |
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| MPSAN |
Posted on 10/24/2015 6:47 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
Len, the Duncan Donuts I mentioned above was in Hartford where I grew up.
"If it Ain't Broke, Fix it 'til it is"!
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| MPSAN |
Posted on 10/24/2015 6:49 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
KK I use a French Press and have been roasting to the end of 1C before I hit cool. Are you in au? We were there (and NZ). Stayed On The Rocks in Sydney! "If it Ain't Broke, Fix it 'til it is"!
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| Koffee Kosmo |
Posted on 10/24/2015 7:07 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
Quote MPSAN wrote: KK I use a French Press and have been roasting to the end of 1C before I hit cool. Are you in au? We were there (and NZ). Stayed On The Rocks in Sydney! Stick to the general rule I have posted and you will be OK I am Brisbane based but have a few online NZ mates Recently went to Sydney ( Feb 2015 ) KK I home roast and I like it. Designer of the KKTO
Roaster Build information https://homeroast...ad_id=1142 https://docs.goog...lide=id.i0 Blog - http://koffeekosm...gspot.com/ Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex, (KKTO) Turbo Oven Home Roaster. |
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| turtle |
Posted on 10/24/2015 7:14 PM
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1 1/2 Pounder Posts: 652 Joined: November 06, 2013 |
Quote ginny wrote: just a heads up be very careful what you say about the West Coast as I am a fifth generation Californian and take my state and my coast very seriously... I am a one generation Californian but an 8th generation Virginian. Stepped off the the boat in Williamsburg in 1743. My parents took route 66 across the country to L.A. in 1954. They drove back to VA every year for 30 years. I saw route 66 every year in the 50's and 60's and saw it disappear every year. I grew up in L.A. Graduate of Arcadia high school class of 1969. Wife and I moved back to VA 25 years ago and this is where I will be planted among my ancestors I consider myself a Californian as this is all I knew for most of my life Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee" Roaster 1: San Franciscan SF-1 Roaster 2: Hottop B-2K+ Roaster 3: 2 kilo Chinese drum Grinders: Mazzer Major - Forte BG (x3) Pour over: Hario - Bee House - Chemex - Kalita - Bodum Drip: Bunn CWTF15-1 & CW15-TC (commercials) Espresso: Pasquini Livia 90 auto Vacuum: Cona - Bodum Press: Frieling - Bodum Colombia |
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| coffeeroastersclub |
Posted on 10/24/2015 9:31 PM
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Pounder Posts: 535 Joined: May 26, 2009 |
Was the DD near the Civic Center area? If so I probably was there a few times when I worked many years ago at 1 Constitution Plaza, CBT. The characters I would see around that place, OMG. Did you ever eat the donuts from Bess Eaton when they were around? https://en.wikipe...Bess_Eaton Len Quote "If this is coffee, please bring me some tea but if this is tea, please bring me some coffee." ~Abraham Lincoln
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| LongLeafSoaps |
Posted on 10/25/2015 7:33 AM
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 1/4 Pounder Posts: 167 Joined: August 09, 2015 |
Quote coffeeroastersclub wrote: Ginny, My paternal Grandmother could trace her roots all the way back to the Mayflower; allegedly one of my great great great great (etc.) Grandfathers was a signatory on the Declaration of Independence (William Williams of Connecticut); and my ancestors likely burned witches at the stake in Salem Massachusetts. So beat that. Len HaHaHa! Well, my gggggg-great g-father x (insert a number) was friends with William Penn, and came over on the boat with him...unfortunately, he died the first year he was here...we have been poor ever since... cheers "clink" Carpe Diem With Coffee
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| MPSAN |
Posted on 10/25/2015 4:37 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
Len, yes, I have been to that DD as I fixed Main Frame Computers at Aetna and a Bank near there, I think HNB. I do remember Bess Eatin, but there were so many locations all around!
"If it Ain't Broke, Fix it 'til it is"!
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| MPSAN |
Posted on 10/25/2015 4:39 PM
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1/4 Pounder Posts: 177 Joined: October 06, 2015 |
ginny...I ground the Kenya AA this morning. WOW, I sure had that dialed in on my first roast of that! On the next roast I "may" roast 0.1 minute longer, but it was great the way I did it! On to the Zimbabwe! "If it Ain't Broke, Fix it 'til it is"!
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