Sues Roasts

Cuir_Beluga

Thanks KK 🙂. I usually go for a darker roast, going into 2nd crack but thought I would play around a bit with a lighter roast, cutting it at rolling 1st crack. How long would you suggest resting it for? I figure it will probably take me nearly 3 weeks to get to it anyway.

Dry_bean

Morning Sue, I agree with Brett and KK, the roasts look good, however too light for my palate, I also take my roasts to second crack or even a few seconds beyond. 🙂

Koffee_Kosmo

Cuir Beluga wrote:

Thanks KK 🙂. I usually go for a darker roast, going into 2nd crack but thought I would play around a bit with a lighter roast, cutting it at rolling 1st crack. How long would you suggest resting it for? I figure it will probably take me nearly 3 weeks to get to it anyway.

I would say 10 to 12 days rest Anything before that will probably taste grassy In saying that this roast can be used as a test bed for experiments in taste change as time goes by KK

mycuppa

Always remember that external shade is just part of the equation. Just like cooking meat, it's important to know what's going on inside. Sometimes it's difficult to take photos of roasted coffee as the light, lens and camera settings can distort the result. Suggest getting some form of shade scale (just like a color sample) that you can place next to the beans when taking the photo so it can offer a degree of comparative reference. If the beans are too light and if by chance under-developed (which is not known at this stage) it may provide some challenges in espresso extraction. Letting them rest even longer may help, so too can using them for non-espresso brewing.

Dry_bean

Koffee Kosmo wrote:

In saying that this roast can be used as a test bed for experiments in taste change as time goes by KK

Yep, I'm a believer in this approach, I will often pull a shot as soon as the roast has cooled then continue to sample it over the next week or so until I think its ready to go. :thumb:

Dry_bean

mycuppa wrote:

Suggest getting some form of shade scale (just like a color sample) that you can place next to the beans when taking the photo so it can offer a degree of comparative reference.

This may help, I usually take my roasts to between the 11 to 13 level. 🙂

Dry_bean

This one is very descriptive.

Brett_H

Love that chart DB!

Koffee_Kosmo

She Go to my blog and read about matching roast to the drink Also has a nice colour guide http://koffeekosmo.blogspot.com.au/2010/12/matching-roast-to-drink.html And this is all of the blog http://koffeekosmo.blogspot.com.au KK

Cuir_Beluga

Thank you all KK, MC, DB and Brett. You have all been super helpful as always. I'll push the light ones to the back of the line and see how they go :coffee2:.

Cuir_Beluga

Will do KK, thanks :thumb:.

Dry_bean

Brett H wrote:

Love that chart DB!

One of the better ones in my opinion. :thumb:

Cuir_Beluga

I'm going to try and print it off DB :thumb:.

Dry_bean

Cuir Beluga wrote:

I'm going to try and print it off DB :thumb:.

Should print OK as a small image Sue, not very high resolution.

Cuir_Beluga

Thanks, I'll give it a go when hubby gets home.

Cuir_Beluga

EH Monsoon.

Brett_H

Those'll be a treat in the Pavoni I reckon!

Cuir_Beluga

Brett H wrote:

Those'll be a treat in the Pavoni I reckon!

I'll try that in a week or so :coffee2:. I actually had a cup of them earlier, not bad at all and I assume they will only get better. To think I almost binned them :-|.