HB Home Roasting Competition Results - Brewed Coffee - Page 2

by **rama** on Fri Feb 26, 2010 1:09 am

Thanks for sharing Henry. I couldn't process that data as a table, so took a schwag at converting it to a chart in Fahrenheit (I blame my public education :wink:

).

Given the uneven sampling times, this is a bit of guesswork:

The only obvious difference between your profile and mine is your much higher ET before drop-in (266F as opposed to my ~175F). Was that an intentionally high ET drop-in for this bean?

by **Gus** on Fri Feb 26, 2010 1:22 am

Congratulations to all.

This reminds me of a bbq cook off. What I really want to know is how can I sample some of the coffees that score best?

by **another_jim** on Fri Feb 26, 2010 1:43 am

Chicago for the espresso, Oakland or Vermont for the brew.

by **chang00** on Fri Feb 26, 2010 2:08 am

Thanks Rama. I still can't figure out how to export tables and graphs. :oops:

Because the roaster is rated for 500g, there is basically no resource online regarding a profile for 300g. After several trials, it was determined for this roaster, 130C ET as loading temperature is acceptable. At 140C, the beans showed tipping. If the temperature is lower, it would bake the beans.

The "drying" phase, at least to me, is informational. When the center line opens, the beans are usually at my skin color. I have my build in Agtron template regardless of light source! It is usually at 150-160C ET, and by opening the damper at this stage for about one minute, the increase in ET is attenuated, so the beans will reach the same degree of "rawness" and chaffs blown off, before going into 1st crack.

by **farmroast** on Fri Feb 26, 2010 10:22 am

Henry
You seem to have a pretty long drying time but from what I've heard is common in a drum roaster. Your ramp is similar to mine in speed. What I wonder is your increase in ET during and after first crack. I pretty much have to flatten my ET a that point to keep a controlled/steady finish.

by **Sherman** on Fri Feb 26, 2010 5:54 pm

Gus wrote:Congratulations to all.

This reminds me of a bbq cook off. What I really want to know is how can I sample some of the coffees that score best?

IMHO, this is part of the beauty of the contest. You know which beans were used, how they were roasted, and any blending details, if applicable. I'd expect all the information to be shared so anyone else can have their hand at it.

-s.

by **another_jim** on Fri Feb 26, 2010 5:59 pm

The roasts overnighted to Tom got stuck in a snow storm in Knoxville, and arrived this morning rather than yesterday afternoon. As a consequence, Tom and his co-tasters will be cupping tomorrow morning. Result swill be announced tomorrow evening.

by **kschendel** on Fri Feb 26, 2010 6:40 pm

Result swill be announced...

Now THERE'S a typo to be treasured! :twisted:

by **another_jim** on Sun Feb 28, 2010 3:20 am

The final results are in. Congratulations Henry Chang, Stephan Kupavics, and Bill Welch on coming in first, second and third.

If you are wondering about the change in standings from the preliminary to the final round ... Yes, I may need to retire from cupping and just play secretary from now on. Bob, Tom and Steve were very much on the same page, the correlation of their scores being 60%. My scores, on the other hand, are uncorrelated to theirs. Either this is because I suck, or because I cupped the coffees grouped by the major blend constituent, and had the best of each group in my top ranks. The other cuppers approached the coffees coded, without any information, and mostly favored the Haile-heavy coffees.

The comments by the other tasters are a treasure trove of roasting tips, and regardless of where you finished in the competition, you get a major prize by reading them. So thicken up your skin, read them carefully, and thank Steve, Tom, and Bob for giving of their valuable time to do this.

by **farmroast** on Sun Feb 28, 2010 4:48 pm

5 Ed Bourgeois code 2
Jim 89.50 1 The standout of the Maravilla blends, with crisp acidity and creamy body. A poster roast for the classic Central American apples, cream, and filberts flavor profile.
Bob 86.6 8.0 Non-complex cup profile with aromas of fruit and vanilla.
Tom & Steve 84.00 7.5 pain and pleasure: one cup has cherry fruit notes, the other has a tight finish. From blend? Apparently no. Roast looks good, but is it a long roast, a little baked? STEVE: lighter roast, white pepper, some fruit sweet, mild

50/50 Guatemala, Ethiopia post blended

Time to learn. I'm trying to analyze/understand my roast comments and then see what I can learn from the other entries roast comments. Jim's comments basically matched my intentions with the blend. Bob's comments may still be inline with my intentions but shows it's limitations or the fact that my roast targets were slightly off to maximize the potentials ? And I'm still mulling over Tom and Steve's comments. I know cuppers make more than one cup and not totally sure how the differences mentioned happen? The roasts were in the 13-13:30mins range with what we normally consider in the division of the phases and with an ET from first crack to finish that shouldn't of had any baked effect. In the past I hadn't considered these too long for my roaster and these types of beans but maybe they are?
I still have a little of each of these left and am thinking of trying some more test roasts.


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