Re: Old Greens

On Jan 12, 8:10 am, vjr...@xxxxxxxxxxxxxxxxxx (Vicki Robinson) wrote:
Santa brought me a Behmor 1600 Roaster for Christmas, and I happily got out my
box of green coffee and then realized that it's been some time since I home
roasted.

How long are greens good? What happens when they get old? They look fine,
and they smell divine when I open the container of roasted coffee, but the
coffee itself is lacking something.

Is the 2004 crop just too old to work with? Should I toss my old greens on
the compost heap and order all new? Or do I just need to learn to use the
various profiles? (I've been using the default P1 - get hot and stay there,
and interrupting the roast about 10 s into second crack. I use mostly
Indonesian beans.)


Fishy smells, odors and taste consequent to the roast are associated
with spoilage;- a white mold on the green beans present or in
development, is also allied by association. Which isn't to say I've
roasted old beans that otherwise weren't simply nondescript to pass by
unnoticed, if that's not out of the question. Use them for firing-up
a christening for the Behmor, then. I gave up timing and now go
straight by sight and sound. A roaster, once timed, is instead
rewired to switched. My first switched batch (switched now
satisfactorily, as hopefully an end from any further soldering)
coincidently is Papau New Guinea. Very unusual and very precisely to
employ such beans by means, switching off an heater element, thereby
allowing intermittent cooling, as seen fit, through the roast.
Unusual for a sense the beans exhibited very little divestiture from a
coherence of chaff particles;- whereas with a similar measure from
Costa Rica, I'd have threefold more chaff, dust and culled hulls;-
Lengthier, too, at I'd estimate from a significance given Costa Rican
selections to roast. Papau New Guinea beans almost resilient to the
effects of heat, whose colors remained throughout light enough to
confound city roasts, even so far for a distinctive and steady
appearance of smoke trails wafting up the rangehood exhaust, left
undisturbed to continue, in following through a course to the second
crack, the telltale sweat of caramelized sugars, I never quite was
able approach by sheen or matte to a pronouncedly darker roast. A
rich flavor, though I'm happy to report, unbound in deeper browns from
flavors apart nut-flavor ascriptions Costa Rican might easily impart;-
alas, for words further delineation be given, a cupper, or that which
I am not.
.

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