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darkening post initial roasting
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muzak
Senior Member
muzak
Joined: 15 Jun 2007
Posts: 48
Location: Stillwater Cove California
Expertise: Pro Roaster

Espresso: FrancisFrancis X3
Grinder: Olympia Garanzia
Vac Pot: Bodum French Press 32oz
Roaster: Sonofresco, Gene Cafe
Posted Wed Nov 27, 2013, 2:27pm
Subject: darkening post initial roasting
 

So this issue arises out of a breakdown with my Sonofresco roaster (gas valve) putting the backup Gene Cafe into use. The former roaster quit just prior to the completion of the first crack on a nice Guatemalan HueHueTanango. It's great at City roast so I've decided to darken it as such with the Gene Cafe now about 3 hours post the initial roast.

I've only ever considered how this might work so it leads me the question if anyone else has done it and if so what were your results.

We know that throughout history many equatorial tribes laid coffee out in the sun to roast it presumably over a period of days, and nights, where the coffee would've cooled. So it's conceivable then that the coffee could undergo changes in the chemical structure over a durational period of time.

I will report back on how this coffee comes out.
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sgreen
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sgreen
Joined: 4 Apr 2011
Posts: 89
Location: Minneapolis
Expertise: I live coffee

Espresso: Viblemme Replica E-61
Grinder: Mazzer Super Jolly
Drip: Technivorm
Posted Wed Nov 27, 2013, 3:56pm
Subject: Re: darkening post initial roasting
 

I have done this as a last ditch effort to salvage a stalled roast. It's going to be baked flat. You can do it and it might make undrinkable coffee marginally more palatable, but it won't be anything to write the SCAA about.

Having said this, I'll point out that some people may like what I would class as baked flat coffee. Shoot, my mom likes Starbucks and can't imagine why I'm not excited over her annual Christmas gift card. Obviously, YMMV.
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muzak
Senior Member
muzak
Joined: 15 Jun 2007
Posts: 48
Location: Stillwater Cove California
Expertise: Pro Roaster

Espresso: FrancisFrancis X3
Grinder: Olympia Garanzia
Vac Pot: Bodum French Press 32oz
Roaster: Sonofresco, Gene Cafe
Posted Wed Nov 27, 2013, 4:41pm
Subject: Re: darkening post initial roasting
 

sgreen Said:

I have done this as a last ditch effort to salvage a stalled roast. It's going to be baked flat. You can do it and it might make undrinkable coffee marginally more palatable, but it won't be anything to write the SCAA about.

Posted November 27, 2013 link

Clearly. So how far along was your roast and how much time in between?
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Burner0000
Senior Member


Joined: 28 Jul 2011
Posts: 1,011
Location: Cambridge, Ontario Canada
Expertise: Professional

Espresso: Rancilio Silvia, VFA Expres...
Grinder: Macap MX/VFA N1464/Kyocera...
Drip: Manual Drip, French Press
Roaster: Behmor 1600 / Sonofresco
Posted Thu Nov 28, 2013, 6:05am
Subject: Re: darkening post initial roasting
 

Yeah unless your able to throw the hot beans into the Gene somehow with time to spare I would rather drink underroasted coffee as long as it at least hits an American Roast.  I own a Sono.  What problems are you having exactly?  Errors?
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sgreen
Senior Member
sgreen
Joined: 4 Apr 2011
Posts: 89
Location: Minneapolis
Expertise: I live coffee

Espresso: Viblemme Replica E-61
Grinder: Mazzer Super Jolly
Drip: Technivorm
Posted Thu Nov 28, 2013, 4:55pm
Subject: Re: darkening post initial roasting
 

How long between roasts?

I've had both Behmor and Sonofresco roasters fault out for various reasons leaving me with batches of under roasted coffee.  A couple of times, I was able to continue the roast within minutes. Other times, I had roasts stall out early in first crack where I let the beans rest as normal for a couple of days and then found out they were catastrophically undeveloped.

Those went back in to the roaster too and eventually even cracked again.

Not to be a coffee snob, but my experience with this has gotten me to the point that when I pooch a roast, it goes straight into the trash. I haven't figured out any way to make it work well enough to be worth the effort. If you do, please let me know.

Life is too short to endure lousy coffee.

-and my condolences for your Guatemalan HueHueTanango. Awesome bean. I accidentally dark roasted some Gesha a couple of weeks ago and drank it as punishment for the violence I did to a truly sublime coffee. It was okay, but it wasn't by any stretch of the imagination worthy of $20/lb greens.

Cest la vie.
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