gt6267a Senior Member Joined: 17 Sep 2007 Posts: 42 Location: mgm Expertise: Just starting
Posted Mon May 12, 2008, 11:26am Subject: beans for dark roasting
after roasting a number of batches of single batch brazillian beans, i am noticing that they are extremely finicky. when trying to get a darker roast on them, if i am not very careful i will start to get some char tastes. with these beans its a fine line from still having a winey or acid taste to bold / creamy / flavorful to tasting a good deal of char. in trying roasts of 10, 20, 30, and 40 seconds into SC, it seems like the window from still having winey / acidic flavors to char flavors is less than 20 seconds with my IRoast2.
when i roast the sweet marias french roast blend, it seems they tolerate a great deal of roasting before they show a pronounced char flavor. With these beans, I am able to confidently get a nicely roasted flavor going without fear of harsh char flavors.
in reading about the brazillian beans, apparently they are known for charing and being finichy with darker roasts. so, my question is, what beans are known to handle a darker roasting best?
Posted Mon May 12, 2008, 12:16pm Subject: Re: beans for dark roasting
gt6267a Said:
after roasting a number of batches of single batch brazillian beans, i am noticing that they are extremely finicky. when trying to get a darker roast on them, if i am not very careful i will start to get some char tastes. with these beans its a fine line from still having a winey or acid taste to bold / creamy / flavorful to tasting a good deal of char. in trying roasts of 10, 20, 30, and 40 seconds into SC, it seems like the window from still having winey / acidic flavors to char flavors is less than 20 seconds with my IRoast2.
Hi Keith, yes because Brazillian coffee is low grown, & has a soft bean density & you can reach a point of no return quickly. Going past the carmamelizaton point of the beans sugars too far, & you'll burn out all the natural sweetness & the bean will turn carbony/ashy.
in reading about the brazillian beans, apparently they are known for charing and being finichy with darker roasts. so, my question is, what beans are known to handle a darker roasting best?
The Yemen beans are a HG High Grown, small, hard dense bean (can be grown up to & over 3,000 meters high!) & can take the heat & longer roasting times well.
gt6267a Senior Member Joined: 17 Sep 2007 Posts: 42 Location: mgm Expertise: Just starting
Posted Mon May 12, 2008, 1:04pm Subject: Re: beans for dark roasting
so the idea is that a higher grown coffee grows slower and/or for some reasons are more dense. more dense beans take to darker roasting better ... so, if in addition to yemenese beans,if i choose beans grown at say 2000 m and above they should meet these purposes?
gt6267a Senior Member Joined: 17 Sep 2007 Posts: 42 Location: mgm Expertise: Just starting
Posted Mon May 12, 2008, 1:53pm Subject: Re: beans for dark roasting
first, thanks for establishing the dense bean thoughts. now, are there other beans that meet this criteria ... known for their hardness in addition to the yemenese beans? what are they!
Posted Sat May 17, 2008, 4:32am Subject: Re: beans for dark roasting
You could google high grown coffee beans. So far I've found Mexican Chiapas and Altura, Malawi, Sulawesi Kolossi, some Guatemalen are a few of the coffees classified as high grown.
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