Has anyone here ever tried an espresso blend where the roast is dropped after the sugar melts, and is then reintroduced to the roaster. I know its uncommon to find on the east coast here in the US, but it does exist.
I have produced it myself, but I would like to try someone other than mines'.
As a home roaster I'm curious to know what on earth you are talking about. Never heard of this. What sugar? Sugars in the bean? Are you saying coffee is half roasted, cooled and reroasted?
Sucrose melts just under 370 degrees, so the idea is to take it just past this, right around the beginning of first crack, and then drop it and cool it to room temperature. Once the coffee is cooled to the touch, put it back in the roaster, but make sure the roaster rebounds at above waters boiling point (212). Then continue the roast as normal (the cracks are much quieter in my experience though so be warned!)
I encourage you to try this yourself (AND EXPERIMENT!), the results will surprise you. Often times the coffee will make mediocre drip or press cups, but does very well as espresso. I have seen Ethiopian Yirgacheffe that was horrid as a press, but the blueberry flavor it had as espresso overpowered the syrups we were making drinks with!
I have spoken to several other roasters about this method, we concur that it has to do with how sugars form crystals, very similar to candy making. I do not wish to give away all the theory here, but I will let you know that it is easier to pull espresso with this than other blends, in part because it can tolerate more heat. I also have theorized that you COULD make better drip coffee with this by changing the grind size and dosage, no longer following the 8g to 4 oz rules, but I have yet to test this.
Well it all sounds very odd but I am open minded and always prepared to wreck a charge in the name of learning. Interesting as I stalled my first roast not too long ago and chucked it. Never thought to try reroast.
"horrid as a press, but the blueberry flavor it had as espresso overpowered the syrups we were making drinks with!" This is not the most appealing of descriptions Luke, I take it you are saying it makes a nicer espresso shot than the same coffee roasted otherwise.
"I do not wish to give away all the theory here" Interesting standpoint given you have told us the method!
Well it all sounds very odd but I am open minded and always prepared to wreck a charge in the name of learning. Interesting as I stalled my first roast not too long ago and chucked it. Never thought to try reroast.
"horrid as a press, but the blueberry flavor it had as espresso overpowered the syrups we were making drinks with!" This is not the most appealing of descriptions Luke, I take it you are saying it makes a nicer espresso shot than the same coffee roasted otherwise.
"I do not wish to give away all the theory here" Interesting standpoint given you have told us the method!
"This is not the most appealing of descriptions Luke, I take it you are saying it makes a nicer espresso shot than the same coffee roasted otherwise. "
Yes, we tested this with many single origins and 3 blends, the same temp as a single roast against a double roast, and found that every time it produced better espresso, and only once did it produce a decent press.
Hmm, I'd heard of double roasting before, but never with the angle on the melting of the sugar. I remember reading last year here how Adrian (drdna) on Home-Barista would stop his Behmor at first crack, allow it to cool, then re-roast as a way to control the endpoint.
I once had the Behmor drum come off during a roast and had to use this technique, but now I'm tempted to try this on purpose, though this thread on Opinions for re-roasting? doesn't have a high opinion of it at all. There's also a What is 'double roasting'???? thread that's a little more extensive and informative.
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