A Friend's Coffee Roasting Experience

My friend Malcolm has this funny way of getting me into new things. First it was beer tasting, then it was wine tasting, then it was scotch tasting (do you notice a theme?). He likely would have gotten me into cigar smoking were it not for the fact that I had quit smoking after having spent over 10 years with the habit (my wife doth protest this particular vice). So now it is my turn to influence him, he liked the idea of roasting his own coffee so he decided to give it a try.

He obtained some Brazilian Mogiana green beans and decided that Saturday morning he would roast them at 400 deg/f in the oven on a cookie sheet. I have not tried the oven roasting method so I was particularly interested in his results. The only advice that I offered him was to take the battery out of his smoke detector and then I waited to learn how it went.

The following day I took my son out on a Daddy-Son Date and when I returned home I had a 20 second message on my answering machine. Click **** HERE **** to listen to the message.

Nirvana? Have I Arrived?

I think I have made a break through. Today I went into the local Salvation Army store to look for a bread maker to convert into a coffee roaster (see left) but instead of finding a bread maker I found a popcorn popper for $2.50! So I bought it.

This evening I made a 1/3 cup of Mandehling and the results were much better than I had hoped for or even expected. I could hear the First Crack but the transition between the First and the Second was more difficult to hear. Between the noise of the popper's fan and my kids yelling and playing behind me, I was mostly flying by sight (ie. the chaff and the color of the beans).

The image to the right illustrates two batches of beans side by side. On the left are the beans from stove top roasted in a standard aluminum pot and the beans on the right are the ones roasted in the popcorn popper (Click the image to get a closer look). The beans done on the stove top are less uniform in color, some beans look under roasted while some shine with the oils of a dark roast. The beans from the popper are uniform in color and roast - These are a City to Full-City roast.

I made an 11-cup pot of coffee with 1.75 oz. of these beans. I set the grinder to a coarseness of 10 from Fine and the brew was great! I will admit that this was not the best cup of coffee that I had ever had but it was close. Now that I have the popper to roast my beans in I am looking forward to retrying my coffees and experiencing them uniformly roasted. I will keep you posted.

Mocca Matari - 4

Yemen

The Mocca Matari is my favorite bean (so far) but this batch seems to have the least amount of distinguishing flavor of all the times that I have made it. I think the problem with this pot was that I used my new burr grinder to grind the beans and I think it is just too strong. The body is very good and the mouth-feel is quite pleasant but the flavor is lacking. I suspect that when I learn to make grounds that don't make such strong coffee - the flavor will be back.

Pastoral Gold - BLENDED

Guatemala
Sumatra

This is my first blend - 50% Antigua-Patoral (Guatemala), 50% Aceh-Gold (Sumatra). The actual blend is unknown as I roasted 50/50 green beans but the moisture that cooked off of each bean is different and so the actual blend may be 49/51, 48,52 or some slight variation from 50/50. The roast was a standard City Roast in order to allow each bean to retain its intrinsic flavoring.

The aroma possesses the smell of nature, not like goat-cheese but more like the smell of a wood pile at the cottage up North. Mixed in with a smell of nature is a definite smell of warm chocolate pudding. I, however, kept smelling this blend hoping to discover more but to no avail.

The body is normal if something like "normal" actually exists. I am always hopeful that I will discover a mouth-feel that wows me and need search no more. Alas, the "wow" is not here.

The flavor is fun as a single cup runs a gambit of flavors while cooling. My first sip demonstrated a bitterness that was not really bitter but rather it was a lack of sweetness. I could detect no notes of chocolate even though the aroma screamed of it. I thought this cup was a bust but as I sipped and the brew cooled I realized that the flavor changed significantly. As the cup cooled it demonstrated a sweetness that was not noticeable at first. I also detected a floweriness in the nose during the lingering flavors.

Blending the two coffees together was a nice experience as it made me try to detect the individual coffees in this blend. If I had to rate this blend it would be bottom shelf for sure - a Johnnie Walker Red

Tres Rios La Magnolia - 2

Costa Rica

With this second batch of Magnolia I went light on the roast in order to taste the bean's intrinsic flavoring. What happened was that I did not find it to be as dynamic as I had hoped. My first experience with this bean was wonderful but that was with a dark roasted bean. While I did not dislike the coffee I suspect that this bean needs to be roasted enough to have the sugars in it caramelized in order for the flavors to be exploited.

With that said, I like this bean because it seems to have a wide variety in the flavoring and I am left with much yet to explore. I think the next roast will be a very dark Espresso roast and then made into a cup of espresso. I 'll let you know how it turns out.

Mysore - Nugget (Extra Bold) - 2

India

I roasted these beans to a light City roast - removed from the flame just before the First Crack ended. The beans and the ground smelled exquisite. When brewed this bean releases an aroma that fills the house with anticipation of the first cup.

The Mysore has a definite earthy flavor which suggests a nut tone in its effect. Although it is a very complex taste which some suggest has a chocolate note and spice sensation as well. The flavor was certainly more describable at a lighter roast.

The body was full and rich which assists the buttery flavor that is present. I used 1.75oz of ground to make a 8-cup pot. It was a very good cup and I highly suggest it to all who seek a very good cup of coffee.

This is a very fine bean from India and I am looking forward to more experiences from that part of the world in the not too distant future.

Mocca Matari - 3

Yemen

Can you say "YUM"?

This is now the third time that I have roasted this bean and I only kept it on the heat until the First Crack was about finished. I did not want to over roast these beans as doing so greatly diminishes the flavor. I once considered the Kimel Peaberry to be my favorite but I really think this one is the finer of the two. I must try them side by side to make a real determination but I will have to wait until I get some more of the Peaberry first. ;-)

Bugisu (100% Organic) - 2

Uganda

I have drank this City Roasted brew now for the second and third pots. Again it was dominated by a woody unsophisticated flavor. After a few cups I found that I looked forward to the next cup but that is (I suspect) due to the fact that I love coffee and not because this coffee is all that special.

In fact, the Bugisu is quite boring in that it does not have any attributes that are worth exploring. The experience of this cup is only a bit slightly better than McDonalds coffee.

Sumatra - Mandehling Gr. 1 - 2

Indonesia

The aroma of this Sumatran Mandehling stands out to me just as it did the first time. The smell is earthy and deep. It is comforting and inviting. I wish I could explain it better than this but words allude me as I try to describe it.

I roasted this as a Full-City+ or maybe even Espresso roast which made it seem more like a cup of Tim Horton's coffee though I would not presume to suggest that it was as good.

I am a little concerned with this bean as I suspect that it may be a little defective. The green beans themselves seemed to be a little too dried out, these beans appeared to be slightly what a raisin is to a grape. After I roasted them there was relatively little chaff to blow off which also makes me suspicious. However, I am sure that it is my lack of experience which causes me concern. The coffee itself tasted good.

Mogiana - 2

Brazil

I roasted 2oz of this bean (yielding 1.5oz of ground coffee) Full-City+ to make a 12 cup pot of coffee. And what a great pot it was!

This cup was nutty and earthy as before (Search "Mogiana") but much fuller this time. The darker roast works well with this bean as it makes a very rich cup that begs you to have more. I have not been rating coffees on the second time around but with the Mogiana I make an exception and give this roast an 8 when it was once a 5.

Mocca Matari - 2

Yemen

I roasted 2 oz of this bean (yielding 1.75 oz of grounds) to a Full-City+. This is the first bean that I noticed a BIG difference between the lighter City roast and the darker Full-City roast.

Although the aroma was still a pleasing chocolate pudding smell the flavor lost a lot with the darker roast. This bean has lots and lots of character (especially chocolate) but it was not readily apparent with this roast. The coffee was good (as far as plain black coffee goes) but any attempt to quantify the attributes was frustrating because they were not present.

This bean demands the lighter City roast in order to be fully experienced.

Tres Rios La Magnolia

Costa Rica

I roasted this bean to a City to Full-City and the smell of the beans was sweet and syrupy - like caramel corn. The ground beans were a bit less caramelish but it was still possessed a sweet smell that promised a very rich cup - it did not renege.

The aroma of the brew was very aromatic and pleasurable. It smelled sweetly fragrant, almost like milk-weed, and deep like a coffee shop smells.

This Costa Rican was very rich with a fine balance as the sweetness was evident and the complexity kept me guessing at what sort of flavors I was experiencing. Although this cup was not as distinct as the Peaberry it had a distinction that commands an audience of its own. I am looking forward to someday brewing this cup next to some of the other beans and making a side-by-side comparison

From 1 to 10 I rate this coffee a 8.

Sumatra - Mandehling Gr. 1

Indonesia

The aroma of this Sumatran Mandehling stands out to me as a firm coffee that is classic but far from basic. As I took in its fragrance I could detect the rich earthiness that is imbibed in the flavor.

I roasted this as a City roast (removing the beans from the fire just seconds after the First Crack) as I desired to experience the raw flavor of this bean (I do that sometimes). The flavor is long and earthy which is free from any hint of bitter. Although it is not listed as one of the attributes I sensed a hint of butter, though that could just be the creamy feel of the body upon my tongue.

This is certainly a pleasurable cup.

From 1 to 10 I rate this coffee a 5.

Mocca Matari

Yemen

This is a great cup of coffee! The Mocca Matari has an exquisite aroma, from its ground City roasted bean to the hot brewed cup. It smells like warm chocolate pudding just like mom used to make which beckons the drinker to eagerly sample the cup.

The flavor is full and complex but most of all chocolaty! There are undertones of spice upon the finish but without doubt the chocolate flavor wins the day. The Yemen, Mocca Matari is a must try for all enthusiasts who want to know what it's like in Yemen.

From 1 to 10 I rate this coffee a 8.

Mogiana

Brazil

Nutty and Earthy! Here is a great example of what Nut and Earth taste like in coffee. There is a bit of a wine attribute on the finish of this flavor but it is slight enough to leave you asking if it is really there. The dominant flavor is that of Nut with a fine compliment of Earth tone that balances off the taste.

The aroma is strong with a sweetend earth flavor which is pleasing but not fascinating.

The overall experience is good because this Brazilian bean is the best example of Nut that I have had so far. The flavor does not beg me to drink more but at the same time I like it enough to suggest it to you and to pour myself another cup.

From 1 to 10 I rate this coffee a 5.

Salimba

Zimbabwe

At city, to full-city, this is a very pleasing and surprising cup. You know that it is a good cup when you take a sip and say "wow" and you look for your wife to try it.

The coffee has a dominant floral quality that hits you with a definite floral sweetness right off. There is a nutty quality to this brew which is only slightly noticeable upon the finish.

The aroma did not stand out as one of distinction - smelled like coffee. I will comment later about how it tasted over ice.

From 1 to 10 I rate this coffee a 6.

Bugisu (100% Organic)

Uganda

I roasted this bean somewhere between city & full-city. The aroma was natural and the flavor was earthy and nutty. I liked this coffee, for the flavor was good and the balance was quite focused. However, there was nothing that screamed "drink me" as with say the Paupa New Guinea Peaberry. If you want a cup of regular Joe then this is the bean for you, however if it is uniqueness that you seek then you need not look here.

From 1 to 10 I rate this coffee a 2.

Gichi Kiambu

Kenya

First a little background...

There are two different species of coffee bushes, aribica and robusta. Aribica requires more care and produces less beans per plant so it is more rare and more expensive. The robusta plants produce more beans, require less care, and so the beans are cheaper and more readily available.

This Gichi bean, from the Kiambu region of Kenya, is a bean from the arbica species of plant. It is known as the "Kenya AA" and is noted for its fruity attribute. It is known as the "peachy gichi" (get it? It ryhmes - cute huh?) but I have not noticed this. However, this cup is vibrantly bold as a City to Full-City roast. The Gichi's flavor was unexpected as it possessed a lot of flavor for such a light roast. I noticed a dominant earthy tone which was slightly sweet but just noticeably so. Its aroma is inspiringly different but it did not seem to have anything that could be pinpointed as a noticeable attribute.

This would be a good cup to use as a taster against other cups as it is distinctive enough to warrant its own viewing.

From 1 to 10 I rate this coffee a 5.