The roast had about a 24 hour rest in a sealed container.
I used 7 g of coffee grinds per cup in a 12 cup bodum french press.
Infusiontime: 4 minutes.
It was delicious. Very rich, with a subtle taste of tobacco and nuts. Calculating from that, i used about 1,2 decilitres of water per cup, and plan to use that from here on.
Roast #2 - 48 hours later. Still good! Had about 6 cups of grinds left.
Todo: Weigh beans that go into grinder. Grind 12 x 7g. Weigh remaining beans to get an indication of excactly how many grams of beans are required for a full 12 cup press.
Tuesday, December 23, 2008
Sunday, December 21, 2008
Coffee Roasting - Batch #2 - Indian Monsooned Malabar
Subject : Indian Monsooned Malabar
Taste: Tobacco, Walnut, Peanuts
Roasting mechanism: Oven
After a moderately failed attempt at batch #1 - where i tried to slow roast initially and blast it with heat towards the end to draw out the oils (as suggested by third parties) , i ended up with a very dark, french roast that tasted mostly like tobacco. It wasn't half bad, but it was very... special. It had, afterall, been roasted to fuck.
I set up another roast today, adhering to more subtle roasting guidelines. Preheated oven @ 225 degrees celcius. I sat in front of the oven, observing the roast from start to finish, as not to miss anything.
1st bean of 1st crack started at 7 minutes, and the whole 1st crack lasted maybe 3 minutes from start to finish. 2nd crack initiated, more violently, around 13 minutes, after which i immediately took the beans out of the oven. At this point, some of the beans had drawn oil, while some hadn't, some were simply dark, and some not so dark. This is the woe of roasting in an oven, where you'll most likely have an uneven roast. It looks good, and it's now sealed to rest for atleast 24 hours before serving.
Taste: Tobacco, Walnut, Peanuts
Roasting mechanism: Oven
After a moderately failed attempt at batch #1 - where i tried to slow roast initially and blast it with heat towards the end to draw out the oils (as suggested by third parties) , i ended up with a very dark, french roast that tasted mostly like tobacco. It wasn't half bad, but it was very... special. It had, afterall, been roasted to fuck.
I set up another roast today, adhering to more subtle roasting guidelines. Preheated oven @ 225 degrees celcius. I sat in front of the oven, observing the roast from start to finish, as not to miss anything.
1st bean of 1st crack started at 7 minutes, and the whole 1st crack lasted maybe 3 minutes from start to finish. 2nd crack initiated, more violently, around 13 minutes, after which i immediately took the beans out of the oven. At this point, some of the beans had drawn oil, while some hadn't, some were simply dark, and some not so dark. This is the woe of roasting in an oven, where you'll most likely have an uneven roast. It looks good, and it's now sealed to rest for atleast 24 hours before serving.
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