farmroast wrote:Any experiences with the aging of a light roast of the Kenyan? It would be day 10 on the 18th. of the roast. Not sure if it arrives mon/tues is necessary for Henry to freeze til fri.
So, some random thoughts about the coffees, because I imagine everything is in and hitting the judges table soon... My thoughts on the Kenyan might line up with Rama if I understand his position correctly. I think this Kenya brought plenty of big, bold flavors and tangy acidity. To me, it shouted, didn't whisper. I think since we all had to use the same green, the one that shouts over the rest will shout the best, barring any flaws in the roast profile (it will be interesting to hear from Henry how many total submissons there were, but I'm guessing only about 8 or 9 max).All that meaning, the deck could be stacked by entering a really fresh roast.
This drip submission is the first time I entered a coffee to the competition that wasn't sorted pre and post roast. My espresso submission got meticulous sorting. I noted on this Kenyan a fair amount of peaberries that alter the roast profile demands, so it will be interesting to see where it pans out. I kept the profile shorter than for a typical Kenyan because it seemed to be less of a chrome dissolving acid bomb than other Kenyans. I only had enough left to try it for two days off roast and was thrilled with the structure and acidity melding with an absolutely incredible dark maple syrup sweetness. I remember reading once somewhere, I think it might have been Cook's Illustrated that talked about different types of maple syrup and that most professional taste testing panels preferred the developed flavors of Grade B maple syrup over the lighter and more expensive grade A. This same flavor was what came to mind on the Kenyan; it was so sweet that I wanted to pour it over buttermilk pancakes.
MSH wrote:I was able to get my brewing entry out the door to Henry yesterday. I wasn't sure if it was going to happen since my son decided to arrive to the world a bit earlier than expected...
I've got little to say on the espresso submission till tomorrow when I pull shots from the sample I sent. Talking about the prep for the roast and the profile however, I noted like Ed, the Guatemala had more defects, mainly insect boring,than the Brazilian where I didn't note any. The Brazilian was impressive, the beans looked quite good, but all beans got sorted manually for size, broken beans, damaged, misshaped beans and peaberries got sorted out. I even went so far as to separate beans that had different seam gaps, choosing only tight closed, similar sized, non-peaberry beans.
I didn't opt for post roast blending, instead chose to roast them together, however, took a chance on staggering the charge times, which proved a bit difficult managing the available heat energy in the Quest early on. I think an approach like this only works because both these beans need, almost require a lower MET, longer i.e. gentler roast to avoid off notes (the Guatemalan more so), so the disruption in the heat reserve was normalized during the longer drying phase that the Guate required, in other words, I was able to take the Brazilian thru a similar drying phase as the Guatemalan, on the same roast. I charged the Brazilian 45-50 seconds after the Guatemalan, as well as a few other things.
This might not add up to much, ultimately, but the roast smelled amazing and I'll be eager to pull some shots tomorrow and see if it was any good.