Green bean for enhancing espresso blend's body - Page 2

by **cafeIKE** on Tue May 22, 2007 12:42 am

cannonfodder wrote:I open the chaff tray about mid way through second crack. If the roast is progressing to quickly than I will open the bean fill chute cover to further cool and slow the roast. That is the one thing I dislike about my HotTop (and it is the D version). I like to run two to three minutes between first and second to allow the sweetness to develop. The HotTop like to go from first to second in a minute unless it is attended to.

Try opening during 1st. With the UHT, I cut power by ~35% at 380°F, ramping down to 35% by 420°F and increase the fan from 35% to 60% from 370°F to 400°F, increasing to 70% @ 420°F. This gives me about 2½ minutes from 395°F to ~440°F

Note power % are relative to 130v
Note fan % are relative to the fan running on 13.5v. 70% is about full tilt on the standard HotTop.

by **cannonfodder** on Tue May 22, 2007 12:21 pm

Thanks to everyone for the ideas and tips. I will have to put in an order for a couple different origins and play with the roast profile some more.

by **Arto** on Wed May 23, 2007 4:49 pm

I would try some Indian robusta, washed and/or monsooned. For my taste this would give the right deep body to the blend. I'm sure many will not agree :wink:

by **Martin** on Fri Jun 01, 2007 6:34 pm

cannonfodder wrote:I don't care much for monsooned beans. The monsooned funk is to overpowering for a delicate blend. .

You don't mention how (method) you are roasting. Pre- or post-blend? The monsooned beans, IMO, are not forgiving, need to be brought along slowly. This makes them a particular challenge with a pre-blend roast, and my tendency is to under-roast them because I want the rest of the batch not to be well into 2nd where a bean like Harar loses character. It's more work, but 25% monsooned taken to full Vienna, roasted separately, tames the funk, keeps a little interesting earth, doesn't knock out fruit, and contributes to body.

BTW, the same is true (in my experience) of Robusta, which is even more of a pain, because it too needs careful, longer roast --- and the amount of R. for my typical 10-14 oz roast is so small.

Martin

by **cannonfodder** on Fri Jun 01, 2007 10:25 pm

It is a bit of a melange pre roast blend. While I do not roast each origin separately, I do group them with like roasting beans. With most origin's I preheat the HotTop a little longer, 250F but with a finicky bean that needs a slow roast I go with the factory 'I am ready' beep.

I rarely take a roast into second crack unless the bean specifically likes that long of a roast. I am more a northern Italian style guy. I prefer lighter roasts that accent the origin flavor.


Contact Us	Legal disclaimer and copyright: This content and all its parts are copyrighted, all rights reserved. Content including all text and images in part or in whole may not be reproduced in any electronic or printed medium without prior permission. Home-Barista, Home-Barista.com and related logos are trademarks of Home-Barista.com, LLC. Other trademarks are the property of their respective owners. By accessing this site, you agree to the terms of service. Overall speed: , current page: s, avg: s, max: s