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Koffee Kosmo
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· 08/28/2020 7:15 PM
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A tale of three Golachas and a guy named Eddie
John Despres
A tale of three Golachas and a guy named Eddie

One helper, one bean, three roasts, three profiles, three tastings.

I was having trouble with my Gene Café and sent Eddie a few questions regarding ramps and profiles. Mine heats up a bit slower than his does and therein lay my confusion. After discussing various approaches I was thinking about and had tried, I tried three different roasts of a favorite bean, the Ethiopia Organic Dry-Process Golacha.

One thing I had been considering was getting the sugars to roast better. Based on something I read somewhere, I was thinking I could spend more time in the 350i0;F range, but Eddie suggested this probably won’t do any good. We discussed different ways to overcome what I considered a shortfall in my roaster; different ramp up times, timing and temp changes at first crack, preheat vs. no preheat, warming times. In other words, Eddie gave a lot to think about.

With these notes and ideas in mind and my own experience with my slower roaster, I set out on a journey of discovery.

First roast:
Pre roast weight 228 grams, post roast weight 190 grams, 17% moisture loss
Started with a cool drum
350i0;F for five minutes
Bump to 482 at 5
First Crack at 14:00
Drop to 450i0;F at 15:30
First ended at16:00
Drum cool coast to end down to 250i0;F at 18:00
End at 20:00
Vac/col cool
Full city

Second roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
Preheated to 350i0;F
350i0;F for 5 minutes
Bump to 482i0;F at 5 minutes
First crack at 13:00 Great rolling first crack! Seemed like every bean was going at once and was taking a second or third shot at it!
Drop to 455i0;F at 13:30
First ended at 14:50
Drop to 440i0;F at 15:30
Drum cool coast to end down to 250i0;F at 18:30
End at 20:30
Vac/col cool
Full city

Third roast:
Pre roast weight 228 grams, post roast weight 190 grams - 17% moisture loss
No preheat
482i0;F until first crack
First crack at 13:00, very tight!
Drop to 450 at 13:30
Drum cool to 250i0;F at 16:00
250i0;F reach at 19:10 – roast ended
Vac/col cool

Results:
First roast
Rested 16 hours
Outstanding! A very bright cup of coffee – Lots of fruit and slight chocolate in the aroma and at the fore in the cup with deeper chocolate notes later, chocolate and apricot in the aftertaste. This roast is very nearly a great fruit bomb.

Second roast
Rested 16 hours
Not as good as the first roast but still very good. The fruit is less present in the fragrance and the aroma with some chocolate. In the cup, these notes are also a little milder. Nothing really jumping out in the huge way as it did in the first. The fruit is still there as well as the chocolate. It’s all just a bit lighter in flavor.

Third roast
Rested 16 hours
This roast isn’t anywhere near the Golacha I was hoping for. I really do prefer the fruitiness of the first roast. This one is very nutty and malty throughout with a little spice coming out. There aren’t any distinct flavors that present themselves. This roast doesn’t suck, but it ain’t no great shakes, either.

I’ve been aware the difference a profile can make, but this was an amazing experiment. I have a fourth profile in mind and may try it soon. This three roast test has given me a good ground zero to begin other roasts with and continue profile experimenting.

I'll be trying to reproduce roast # 1 this afternoon. We'll see how it goes.

Thanks, Eddie, for your help. s:1 s:1
Respect the bean.
John Despres
Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers.
 
www.sceneitallproductions.com
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