Don Pachi Geisha roasting discussion

by **the_trystero** on Fri Sep 23, 2011 6:15 pm

What was the basic roast profile for today's roast? I'm starting to think I'll be roasting 1lb for espresso and my other pound for various other brew methods.

by **another_jim** on Fri Sep 23, 2011 7:16 pm

the_trystero wrote:What was the basic roast profile for today's roast? I'm starting to think I'll be roasting 1lb for espresso and my other pound for various other brew methods.

Tim roasted it in the Diedrich's. He's raised his drop in to around 425F to get very fast run to the first crack; but I have no further details. Ipsento's roasts are all light, but mostly work for espresso without too much trouble, since they select coffees with a lot of sweetness.

My feel on the Geisha for espresso is to roast as light as you possibly can -- about half way from the end of the first to the first pops of the second, i.e solidly developed brewing roasts. The darker caramels don't add anything distinguished with the Geisha, so you are better off letting a slightly too light roast age a few days more rather than going with a slightly too dark roast more quickly.

In any case, you've wasted a lot of your money if you don't brew it first to see what its got. Then, if your shots aren't making the grade, you can stick to brewing it without having lost anything.

The other thing about light roasts is that for espresso, you'll be using a very fine grind and a very low dose -- not such a bad idea for 60 buck coffee :wink:

by **the_trystero** on Fri Sep 23, 2011 7:51 pm

Excellent tips, especially the faster roast. I'm going to do a pound at a time, hopefully I'll get close on the timing between 1st and 2nd on the first roast and nail it on the second pound. I'll favor lighter on the first one to avoid hitting 2nd crack unexpectedly.

Thankfully I have the Astoria lever now which I expect will be better for small, fine doses than the Livietta is.

by **another_jim** on Fri Sep 23, 2011 10:27 pm

Turning up the volume gradually with a lever will be the easiest way to make this as espresso. For pump machines: fine grind. low dose.

by **coffeehorse** on Mon Sep 26, 2011 11:05 pm

I tend to agree - I wouldn't take many Geisha coffees past an American/City roast. I certainly enjoy geisha less as brewed coffee the darker it gets, while for espresso I'd roast as light as you can get away with - just dark enough to not get a sour, bright mouthbomb.

by **TomC** on Tue Sep 27, 2011 3:46 am

Mine was waiting for me in my mailbox, dripping with the strongest floral aroma mixed with apricots you could ever possibly imagine.

The unroasted pound will go to sleep nicely, for quite a while, until this green roaster can do this green bean some justice. It's a shame to think I'm nearly hitting my 10 year mark as a roaster, and am just now starting to clue in on what the hell to do and why.

by **Boldjava** on Tue Sep 27, 2011 9:03 am

I thought other homeroasters might enjoy a picture of the greens. Point of interest is the elongated shape, telling of its Ethiopian lineage. Color doesn't do it justice.

B|Java

by **TomC** on Tue Sep 27, 2011 4:39 pm

Aren't they beautiful? I love the look of mine. Haven't seen many like this before. My other DP Ethiopians, from my recollection always seem a bit smaller, rounder, and more likely to include very bad rejects. This speaks volumes to the hand sorting and care taken on this product. I think I see one or two seeds that don't match the rest of the batch all together.

by **Sherman** on Tue Sep 27, 2011 9:44 pm

another_jim wrote:Tim roasted it in the Diedrich's. He's raised his drop in to around 425F to get very fast run to the first crack; but I have no further details. Ipsento's roasts are all light, but mostly work for espresso without too much trouble, since they select coffees with a lot of sweetness.

My feel on the Geisha for espresso is to roast as light as you possibly can -- about half way from the end of the first to the first pops of the second, i.e solidly developed brewing roasts. The darker caramels don't add anything distinguished with the Geisha, so you are better off letting a slightly too light roast age a few days more rather than going with a slightly too dark roast more quickly.

My plan is to roast according to my normal profile for DP Sidamo (3 minutes drying, ASAP to 1C, 4 minutes to end), stopping a little sooner than other DPs. I expect that the beans will react similarly (1C ~ 395F, bright and easily distinguished 1C lasting about 90s). another_jim's point about roasting by smell is especially pertinent here. Sniff until the vinegar goes away, then cut it.

by **germantown rob** on Wed Sep 28, 2011 11:44 am

I am waiting for the rain and humidity to go away before I roast, hopefully this will be Friday otherwise I will have to wait until Tuesday if the weather forecast is correct :cry:

.

I asked Ipensto on FB for any roasting advice, maybe they will respond.

If I drop in at 425f with only a 1/4 of my roasters capacity I will be through the drying phase in a blink of an eye (Less then 3min), if I use full heat after drying I will be at first in another 3min and have a hard time controlling a 4min finish for a total roast time of 10min or less, I don't think I will be trying this.

My starting plan is 4-4:30min drying, 5:30-6min to first, and 4min to finish, going for a city+ roast (a few degrees F more after the stop of FC.


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