Posting on Roasting

trio-of-roastsSam has already posted on this, check out the pics and video, but I thought I’d put in my two cents.

I’ve just been playing with the lighter of the 2 roasts we did last Friday. You can see our first three attempts in the pic. Guess which was our first 🙂 I’m usually a fan of espresso with milk even if it’s just a macchiato – I enjoy both the flavour and the ritual of making it. So darker roasts are more my style, but this was pretty tasty. I’ve got nothing on Michelle for her tasting notes, but here goes: a bit of lemon and dark chocolate with a really full, syrupy mouth feel with a long lasting, sweet but slightly bitter (in a nice way) aftertaste. I tried the darker, but still slightly underdone, roast yesterday with similar results although less lemony – pretty good for only our third go. If you’re reading this Michelle would you like some of the lighter roast? I reckon it’d be right up your alley.

Roasting, on the whole was a blast. Good times to hang out and another skilll to learn (and hopefully master). Keeping roasting notes is kind of fun too, a bit like taking vital signs on patients which is my sort of thing, looking for patterns and differences. So far we’ve been recording: Date, Time, Outside Temp, General Conditions, Relative Humidity, Beans, Start weight, End weight, Start Temp, 1st Crack Time, Lowered Temp Time, 2nd Crack Time, Time Removed, and Notes. Any other suggestions?


5 Responses to Posting on Roasting

  1. Michelle says:

    Absolutely, I’d love to try it!

    Are your notes there based on espresso or traditional cupping? (They’re really good BTW). If you’re not already, can I suggest cupping each roast – good way to learn, and espresso can sometimes hide or accentuate different nuances.

    Ah, roasting is such good fun!

  2. matttoose says:

    Cool. Email me you address and I’ll post it to you.

    Tasting as espresso. Never done a trad cupping – what grind setting should you use?

  3. Michelle says:

    Email sent. Thanks!

    Traditional cupping: I’ve emailed you a pretty cool doc, but basically 8.25g/150ml, ground similar to plunger. Pour the water over slowly so a crust forms, steep 4 mins, then break the crust with a spoon and sniff away. 4 min after that, start slurping (a good soup spoon will do). There are some really useful evaluation forms available here:


    Oh, and if you can manage it, get along to Hazel’s when she has an open cupping session – very worthwhile!

  4. YeeZa says:

    That vid is a cack haha good stuff fellas.
    I reckon you run the light roast through a plunger and try that.
    Roasting is great fun man, and you’ll get better and better each time. Looks like you’ve got the goods there for a sweet setup. I reckon (which I suck at doing) stick to one bean for a bit and try different variables in the roast profile. e.g. Fast ramp to FC, slightly slower ramp to FC, varying that time to SC and then how far into SC etc. I’ve been learning more and more that colour is not necessarily a good indicator of a roast profile (obviously) or even how it’s gonna taste.
    See if you can try and figure out how you can measure the actual bean mass temp – that’ll give you the best indication of how to configure your roast profiles. It’ll show you clearer when beans are going exothermic, when to start raising/dropping the temps etc I honestly don’t know how you get a thermocouple into a spinning barrel, but it’d be the goods if you could.
    Oh, noting the turn point from where you drop the beans in to the drum and the temp goes from dropping to rising is handy too, although sometimes hard to measure.

    Best way to evaluate though is by cupping them (traditionally, not just espresso). As well as Michelle’s links, check out the SCAA site for some handy standards.

    I’d love to have a play with you guys sometime too!

    Man you guys should all totally get along to Hazel cuppings, it’s just down the road from Moore!!

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