Posted Thu Sep 6, 2012, 4:08pm Subject: rough guide for how certain regions need to be roasted?
I roasted up some Brasil, Sumatra, and Guatemala beans a few days ago, in my air roaster, (not a popper, but similar, but much more robust, and with a cooldown cycle). anyhow, the sumatra produces explosive gushers even at the near-zero point on my grinder, (Vario), where the other two will hopelessly choke my machine at the same setting. I've never even tried to use my grinder as tight as i did this sumatra--again, because with every other bean i've tried, even hopelessly old, crappy beans with no roast date given, this grinder setting would choke the daylights out of my machine. but not these sumatra beans. is there a chance i roasted them too light? the beans have more chaff than usual, and more variation in color than any others i've roasted over the 7 years i've been roasting.
I wish I had more tech to bring about the degree of roast, but it was fairly light--not even close to oily--not a single drop or sheen.
sooo, is there something known to be tricky about roasting sumatra-sourced beans? do they need to be darker than most others? or are we down to the actual provenance of these particular beans?
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,017 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Fri Sep 7, 2012, 9:41am Subject: Re: rough guide for how certain regions need to be roasted?
I have come across a fewthat need this extra fine grind every so often, right now I have a Costa Rica and a Brazil Yellow Bourbon that need a full macro finer on the Vario then any of my other bean need. It is something I need to play around in the roasting to try and compensate since I have 20lbs of each, I had to recalibrate the Vario much finer so I wasn't grinding on 1A and normally 2A is as fine as I need to go. It is a problem with blending as well which both of these beans where purchased for, at least they make very nice drip so if I can use up this stock on Holiday gifts if I can't figure it out.
City and City+ will need finer grinds and often a smaller dose so they can end up being very fine compared to FC and on roasts. I calibrate the Vario to my city roasts so that I grind around 1D as my finest needed setting and this puts all my up dosed doubles and triples in the macro 2 range.
Sumatra is not a favorite of mine but I roast a fair share of it for friends, I almost always take them to a few pops of 2C or even further to get a more even color. I don't mind the unevenness of a Yemen, I find it makes for a more flavorful cup but the splotchyness of a light Sumata is not good bag appeal for gifts IMO.
They are a very good base note for blending. The problem with a componate that needs such a fine grind compared to the other beans is dialing it in you can have over extraction mixing with under extraction to get a good timed pour.
Posted Sat Sep 8, 2012, 9:09am Subject: Re: rough guide for how certain regions need to be roasted?
germantownrob Said:
They are a very good base note for blending. The problem with a componate that needs such a fine grind compared to the other beans is dialing it in you can have over extraction mixing with under extraction to get a good timed pour.
I drink a blend of pre-roasted beans; a mix of Brazils (4 parts) Sumatra Mandheling decaf (2 parts) & Guatemala Antigua decaf (1 part). I grind with a Preciso.
Today I pulled a 2 oz shot with my regular blend - and then pulled a shot with just the Sumatra ground on the same setting. The first shot was 28 seconds, the 2nd was 21 seconds.
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,017 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Sat Sep 8, 2012, 11:28am Subject: Re: rough guide for how certain regions need to be roasted?
Calendar Said:
Interesting.
I drink a blend of pre-roasted beans; a mix of Brazils (4 parts) Sumatra Mandheling decaf (2 parts) & Guatemala Antigua decaf (1 part). I grind with a Preciso.
Today I pulled a 2 oz shot with my regular blend - and then pulled a shot with just the Sumatra ground on the same setting. The first shot was 28 seconds, the 2nd was 21 seconds.
I find most decafs need to be slightly finer in general to give the same times. 7 seconds is not all that bad, how did the 21 second shot taste? The two beans I have right now that need such a fine grind are more like 9 sec at a grind setting that will make many of my beans 30 sec.
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