It never crossed my mind that it is a blend and the different beans may roast differently. I really appreciate the advice on roasting this blend. I have a five pound bag of it so I will experiment with trying to stretch out the time between first and second crack.
Jon, can you give me some more info on times since I don't have the TC yet? When are you reaching first crack and second crack?
Thanks again for the insight. I really was about to chunk this pound and try again. I will probably try to pull a shot with it in the morning to see what I can get. Any advice on dosing and temps with this blend?
It was Brazil cerrado fazenda no-name-o from sweet Maria's.....<snip> ... One thing that I noted though was that there was not much of a first crack. This is the first time I tried that bean so I am not sure if that is normal.
I bought 20 lbs of this and I sure wish I had bought all they had (they are out now) - this is just a total chocolate bomb for me (so if you don't like it, send it my way). And yes, I found that first crack is very subtle .. and it comes at a lower temp for me than other beans. I've roasted this into second crack and I've stopped just before and I've tried stopping well before second. Stopping before second crack and you get a little hazelnut with the chocolate - into second crack a little and it's all chocolate -- but I find the lighter roasts stay delicious for longer -- while the darker roasts are chocolaty for a few days and then start to get a little earthy/funky after a week or so. I use less heat and find that 1c and 2c start a good 10-15 degrees lower than most other beans I roast. (maybe because it's dry processed?)
Use this as a base and mix in some central -- I like it as an SO but it's so chocolaty it's like eating brownies.
I am going to stay pretty general with the times since you don't have anything to measure bean temp but it should at least give you a guide. I usually dropped the beans into a slightly preheated chamber then put the gun up to high when the beans dumped. 4 minutes to 300F (drying) 4 minutes to 400F (First crack) 4 minutes to finish
In the case of monkey which is the darkest roast I do, I am letting it just get into 2C. Not the first or second snap but maybe 10-15 second into it. It's probably closer to 4.5 minutes from 400F to this point of 2C typically.
Again, this is just a really rough starting point for you, but from what you said before I would try to drop you time to 1C by nearly a minute and then stretch the 1C to 2C time from the current 2 minutes to 4-4.5 minutes. It will make a pretty substantial difference and really add to the lower notes and body, especially for espresso. I also find that the monkey really like 4 days of rest to develop, 3 is minimum.
I think you would have to pry this roast out of my wife's hand. She commented this morning about how good it is. I wish that I had the option to get more but there was a one pound limit. I guess I will have to wait until next year. After your post I decided to try a shot of it as espresso so I stole some from her grinder. It was just like you said. Since I roasted this for drip I didn't roast it quite as dark so there was the hazelnut along with the chocolate. I know it will continue to get better. It really needed a few more days to rest but I couldn't resist. May have to steal some tomorrow too. We will see how the monkey plays out.
The shot this morning was not anything to write home about. It wasn't undrinkable but had a very sharp almost fruity taste to it, which surprised me. The crema was very light,almost weak. I do hope that it will get better but if it doesn't I will go ahead and roast another pound with the info that you gave me this morning.
Thanks again, guys. I also got two pounds of some liquid amber because of a post I saw from Tim Eggers. Anybody have any suggestions on roast profiles for that one?
There really isnt a whole lot you can do with profiles until you get temperature readings. Use the one I posted and just adjust before 2c, right at 2c, just after 2c as a stopping point. as for the amber, let it get into a rolling second crack - maybe 45 seconds into it. I'm not a huge fan myself - too dark and bold for my tastes but give it a try! Everyones tastes are different.
I am feeling better about the roast. I don't think it is going to be my best espresso by any stretch of the imagination but it will be drinkable. The shot that I had this morning was very decent. I tightened up the grind a little bit this morning. The shot was very smooth. Good color on the crema. This shot didn't have the sharp bite that yesterday's shot had. I am sure that the extra day rest had something to do with it also. Thanks again for all your help. I really appreciate it.
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