Posted Tue May 29, 2012, 5:14am Subject: Re: Uh oh, I under-roasted. Now what?
Underroasting, for me (once I learned what 1C is and where it ends) is always an equipment issue. Burning escapees, smaller beans stuck in the drum mesh and requiring intervention, stuff like that.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Posted Tue May 29, 2012, 6:02pm Subject: Re: Uh oh, I under-roasted. Now what?
Hi,
I know I'm ressucitating an old thread (+1 year) but it falls straight into my current concern. I was roasting an ethiopian sidamo on P4 (on the behmor) to give it a try - I've read a couple of places that this should bring good results for espresso-based blend; even single-origin espresso.
But I got distracted, and started to hear the snappier cracks of C2 (or so I thought) and I went and hit cool... Only later - when taking the coffee out for a small rest, did I see the color... You can look at it - I attached a picture.
So, now, I see 3 options; and I just want to know if you'd guys go there, or jump steps.
Wait 3-4 days, and give it a try. If it's good, then lucky me.
If #1 failed (undrinkable), re-roast, and wait another 2-3 days. If it is good, lucky me.
If #2 failed (undrinkable), garden.
Now, I'm just concerned - if I do wait 3-4 days... I would think the odds of re-roasting being successful would go down? I mean, everything will be already "lessened" by the first roast, no?
Posted Tue May 29, 2012, 8:19pm Subject: Re: Uh oh, I under-roasted. Now what?
microb Said:
Hi,
I know I'm ressucitating an old thread (+1 year) but it falls straight into my current concern. I was roasting an ethiopian sidamo on P4 (on the behmor) to give it a try - I've read a couple of places that this should bring good results for espresso-based blend; even single-origin espresso.
But I got distracted, and started to hear the snappier cracks of C2 (or so I thought) and I went and hit cool... Only later - when taking the coffee out for a small rest, did I see the color... You can look at it - I attached a picture.
So, now, I see 3 options; and I just want to know if you'd guys go there, or jump steps.
Wait 3-4 days, and give it a try. If it's good, then lucky me. If #1 failed (undrinkable), re-roast, and wait another 2-3 days. If it is good, lucky me. If #2 failed (undrinkable), garden.
Now, I'm just concerned - if I do wait 3-4 days... I would think the odds of re-roasting being successful would go down? I mean, everything will be already "lessened" by the first roast, no?
It's hard to tell from the picture, but I think I'm looking at way underroasted beans. If so, it should be undrinkable (you could always but a 1/2 oz aside and brew it for kicks). If my assumption is correct, re-roasting is the only reasonable option (vs. trash). Just re-roast. I don't know what profile makes sense -- probably anyone's guess. If you want to go to FC+ or beyond then you can just base it on when 2C actually starts. If you want to do less, you might be able to guestimate based on when 1C ends (I think you'd have a City roast if you stopped then, City+ if you go about a minute (anyone please correct me here) past the end of 1C, etc.
Posted Fri Jun 1, 2012, 5:58am Subject: Re: Uh oh, I under-roasted. Now what?
Well, I tried to re-roast, and it was not really successful...
I didn't know how the 2nd roast would behave - and since I have lived a Behmor fire in the past, I didn't want to risk it... So I sat next to it... And after 10 minutes, I was wondering if it would crack again... I thought "maybe not", and well, I didn't want to cook it either...
So I pushed the cool button.
When it came out, there were still too many under-roast beans...
So the garden it is.
It's one shot in a hundred, I think I will not lose to much time and effort on it.
Posted Fri Jun 1, 2012, 10:29am Subject: Re: Uh oh, I under-roasted. Now what?
microb Said:
Well, I tried to re-roast, and it was not really successful...
I didn't know how the 2nd roast would behave - and since I have lived a Behmor fire in the past, I didn't want to risk it... So I sat next to it... And after 10 minutes, I was wondering if it would crack again... I thought "maybe not", and well, I didn't want to cook it either...
So I pushed the cool button.
When it came out, there were still too many under-roast beans...
So the garden it is.
It's one shot in a hundred, I think I will not lose to much time and effort on it.
Hey - ya got nothin to lose, so you could try it one more time. Just keep an eye on it and stop if you see any wisps of smoke. My re-roasts take almost the same time to reach 1C (and maybe a bit more) than before. It is quieter, definitely, but if you're attentive there should be no reason you can't catch it at a FC+, well shy of ignition.
Or not... ;^D
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,038 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Fri Jun 1, 2012, 11:28am Subject: Re: Uh oh, I under-roasted. Now what?
Now a days I would never re roast beans, I would compost the 2lbs immidiately but I have not under roasted in many years now. I have under roasted in my first roaster, Behmor, and it took a full roast time to complete, if you think about it the beans are at the same ambient temp as greens would be so this makes sense. The big difference is the moisture is less and therefore the reroasted beans will be very dry. The beans I have re-roasted tasted good to me years ago but I imagine that would not be the case today if I tried it. Chalk it up to learning and don't look back, roaster fires are no fun and something I never want to deal with a second time.
Posted Fri Jun 1, 2012, 12:12pm Subject: Re: Uh oh, I under-roasted. Now what?
germantownrob Said:
Now a days I would never re roast beans, I would compost the 2lbs immidiately but I have not under roasted in many years now. I have under roasted in my first roaster, Behmor, and it took a full roast time to complete, if you think about it the beans are at the same ambient temp as greens would be so this makes sense. The big difference is the moisture is less and therefore the reroasted beans will be very dry. The beans I have re-roasted tasted good to me years ago but I imagine that would not be the case today if I tried it. Chalk it up to learning and don't look back, roaster fires are no fun and something I never want to deal with a second time.
I was kinda joking around a little. I'd re-roast but probably only once.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Posted Fri Jun 1, 2012, 6:28pm Subject: Re: Uh oh, I under-roasted. Now what?
Netphilosopher Said:
Hey - ya got nothin to lose, so you could try it one more time. Just keep an eye on it and stop if you see any wisps of smoke. My re-roasts take almost the same time to reach 1C (and maybe a bit more) than before. It is quieter, definitely, but if you're attentive there should be no reason you can't catch it at a FC+, well shy of ignition.
I agree. Nothing to lose. Experience to gain. The beans are clearly under roasted so you should certainly hit 2C way before fire time. Just wait for the first hint of 2C (assumming you're already 1C), and hit cool. If your ventilation permits it, open the door wide at this point. If you're not even through 1C then you can probably time it forward from when 1C starts (using Rosetta Stone as guide) and come pretty close to whatever you're aiming for.
Doh! This would have been a good experiment, if I'd read your post in time. I ended up re-roasting the beans and to be honest it didn't come out too bad. I've tried it as French Press and Aeropress (finely ground) and both ways brewed acceptable "in a pinch" coffee. So it wasn't a total waste. Not that I'd do it again (except now you've got the scientific side of me thinking of the comparison value between "aged" City+ versus re-roasted....).
Thanks for the good commentary to everyone. As usual this forum is a pleasure to read through. Not just for the main subject matter, but moreso for the broad variety of responses and viewpoints. You could say there are as many opinions as there are grains of grounds in the coffee realm.
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