Posted Fri Jun 24, 2005, 5:35pm Subject: Darker roasting
What are some greens that hold up well in the darker roast. Most roast I do at home go to a city or full city but sometimes I crave a dark bittersweet taste that only comes from a darker roast longer into the 2nd crack. Some have been good like Columbian and some not so good like a PNG.
Posted Fri Jun 24, 2005, 6:43pm Subject: Re: Darker roasting
Try some of the higher density beans, such as Nicaragua, Costa Rica and Guatemala. The extreme high altitude beans do well as they generally require longer roasting times and higher temps.
Sumatra Mandheling is a good choice as is a Tanzanian Peaberry.
CoffeeBeau Senior Member Joined: 10 Jan 2005 Posts: 339 Location: Chicago burbs Expertise: I love coffee
Espresso: Quickmill Anita Grinder: Rocky SD Drip: Technovorm Moccamaster,... Roaster: RK Drum, back to basics...
Posted Fri Jun 24, 2005, 6:56pm Subject: Re: Darker roasting
Mmm.. Dark roasted coffee.
I have had good success with Nicaraguan Metaplagia, Guat, Sumatra blending, or by their own.
Just picked up a 5 # bag of Columbian Tres Santos from Intelligentsia in Chicago. Then roasted it well into the second crack. The beans held up well, and taste great.
So lots of choices, just look for a dense hard bean, then scortch away.
Posted Fri Jun 24, 2005, 8:46pm Subject: Re: Darker roasting
Just about any of the Bourbons will handle a dark roast. Also Yemens, Harars and Sumatras. Personally I like all those beans much lighter (city+/full city) but they hold up well on the darker end of the spectrum.
snoboy Senior Member Joined: 4 Jun 2004 Posts: 450 Location: Rossland, BC Expertise: I love coffee
Espresso: famous Silvia... now PID Grinder: modded Rocky SD Roaster: SC/CO
Posted Tue Jun 28, 2005, 3:32pm Subject: Re: Darker roasting
I just roasted up some Sumatra Gayo Mtn, from JJ Bean, to a French roast. It was for a Vietnamese coffee blend with chicory, but I cupped it, and it came out quite nicely.
Posted Tue Jun 28, 2005, 4:31pm Subject: Re: Darker roasting
Thanks to everyone for the advice...I've got some roasting to do!
Extra thanks to snoboy----- I posted a question a month or two ago about putting a thermocouple on top of the boiler and you supplied some pics and temp info.
I got mine setup about a week ago and an amazed at how consistent I can get the shots now. This works even better than I thought it would and can finally tweak 2 degree up and down and fine tune taste for a particular blend
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