First crack at roasting

[germantown rob]

Was that a blend you roasted? It does look like you may have heard the start of 2nd on some beans but I think it could go a tad further unless it was that Bonko.

[floydpink]

Originally Posted by germantown rob

Was that a blend you roasted? It does look like you may have heard the start of 2nd on some beans but I think it could go a tad further unless it was that Bonko.

It was the Espresso Monkey Blend, part of a 4lb sampler.
They recommend full city to Vienna for the roast.
I'm gonna preheat the roaster a couple minutes and add a little more time to see if I can get it a bit darker.

I went to 7 minutes and really thought I heard a second crack, but could be wrong.

big big fan of their moka kadir blend.

[floydpink]

Originally Posted by Resipsa

big big fan of their moka kadir blend.

None of that in the sampler, but there is some of the Ethiopian Bonko, which must be like the Yirga I just finished because they're describing lemon cookies on the label, and wth is "mouthfeel"???

Gotta be honest, after a few days of lemon cookies, I'm burying the Bonko for a while.

Originally Posted by floydpink

None of that in the sampler, but there is some of the Ethiopian Bonko, which must be like the Yirga I just finished because they're describing lemon cookies on the label, and wth is "mouthfeel"???

Gotta be honest, after a few days of lemon cookies, I'm burying the Bonko for a while.

LOL, you'll get the lingo after a while. Mouthfeel is exactly what it sounds like, I tend to think in terms of body.

Some coffees are thin, some are chewy, some coat your mouth. Yirg is a coffee I would consider on the thin side.

Here, try this link:

http://www.cupofexcellence.org/Whati...6/Default.aspx

[floydpink]

My mouth felt treated well this morning.
First batch was about as fresh of a cup as I can recall. Just awesome.

Interesting how some say after 5 days post roast, coffee can't really be considered fresh anymore and has lost most of the flavors it had just after roast.

I'd be very interested to know the percentage of coffee drinkers who actually drink fresh coffee.

Granted, it's not practical for every busy person to roast, grind, and brew their own coffee, and many chug it for the caffeine jolt only, but so far, tossing a day ot two worth of beans in a small roaster and dedicating 10 minutes every 2-3 days, seems like no big deal.

[germantown rob]

Originally Posted by floydpink

My mouth felt treated well this morning.
First batch was about as fresh of a cup as I can recall. Just awesome.

Interesting how some say after 5 days post roast, coffee can't really be considered fresh anymore and has lost most of the flavors it had just after roast.

Fresh roast, YUM!

Anyone that says 5 days out is not fresh simply doesn't know what they are talking about.

I would stick with keeping it simple for now and developing yours senses (sight, smell, sound) to your roaster, be leery of overcomplicated posts at CG on your roaster and look for those with experience that keep it simple. I like the info a bean mass probe and an accurate environment temp probe give for graphing out roast profiles but this still gets a bit overwhelming and I return to just roasting with the senses for awhile.

No turning back now!