Roast and Learn Together - March/April 2015 - Page 6

#51: Post by **endlesscycles** » March 22nd, 2015, 6:39 pm

I've been rallying against the so called "drying phase" for years. Fast as possible early on is the single best way to get heat into the coffee that results in the most even roast. You can not scorch the coffee as long as there is agitation and the heat is backed off before the ROR stops descending on it's own.

March 22nd, 2015, 8:41 pm

So would you/do you use this approach for most coffees that you roast?

I'm excited to experiment with other coffees as well. I'm shocked that Mark got the results he did from a 6ish minute roast.

Thanks for challenging us to push the limits!!

March 22nd, 2015, 8:49 pm

One of my first revealing mistakes was a coffee with a 5min 1C, 6min drop that tasted super vivid. It had more acidity than I understood at that point in my career.

Erin McCarthy did well (won) in the world brewers cup two years ago with a very fast roast:

http://sprudge.com/meet-the-worlds-best ... 38672.html

#54: Post by **johnny4lsu** » March 22nd, 2015, 8:59 pm

6 minutes!! Wow...Thanks for sharing

March 24th, 2015, 4:08 pm

Updated brewing notes. This is an extremely good coffee. I thought since Erin McCarthy's Brewer's Cup approach was mentioned, it was worth me noting that I too sieve all my brews. Being able to updose a coffee and still avoid bitterness, astringency and improve intensity, sweetness etc, without sacrificing clarity is a gift basket for light floral clean coffees like this.

#56: Post by **johnny4lsu** » March 24th, 2015, 4:17 pm

sieve all my brews

what are you using to do this Tom?

Curious about it.. May experiment some

March 24th, 2015, 4:50 pm

I used a pair of pliers to take off the ring on top, I don't need it and I couldn't stand hearing it rattle around when it's in my bag. It goes with me to work, and I take it out when I'm brewing at home. It's the single best way IMO to make coffee better.

http://www.humboldtmfg.com/sieves.html

#58: Post by **johnny4lsu** » March 24th, 2015, 5:24 pm

Thanks for the tip..Checking them out now

#59: Post by **Bodka Coffee** » March 26th, 2015, 1:35 pm

After hearing about the good results with speedy roasts I decided to try it for myself. This Kenya Kiangoi really shines! Amazing! The bean aroma is tropical fruit of some sort and taste follows suit. It's outstanding. 12 hour rest exhibited some dryness maybe due to excessive airflow but several days later that seems to be gone or nearly so.

#60: Post by **jalpert** » March 26th, 2015, 2:17 pm

Day 11 post roast and the coffee is as potent as ever. It's everything you look for in a high-quality coffee - great aromatics, deep flavors, good sweetness.

However, I couldn't place my finger on it, but for some reason there is something I couldn't totally get behind the flavor profile of this coffee. And then today I realized, it's papaya. This coffee has the strongest papaya-like flavor I've ever tasted in a coffee. The issue is I don't particularly like papaya fruit. But now that I know what it is, I can appreciate it.

Anyone else getting very strong papaya?