The Coffees of Indonesia; Sumatra (#)
„Michael Sivetz, who basically invented the concept of air roasting that many home roaster's employ, has a section in his book Coffee Quality that bemoans the poor preparation of "Grade 1" Sumatras. But it is also true that the inclusion of unattractive coffee in some of those Mandhelings gives them their "oomph!" Take them out and you can actually have an overly-prepped Sumatra, a cup without the exotic "forest floor" earthiness and deep husky flavors that define the origin character of this coffee. That's the danger of the Triple Picks. What do I mean by Triple Pick and Super Prep.?“
http://www.sweetmarias.com/ coffee.indonesia.sumatra.html - Cached
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View topic - Sumatra Mandheling DP-SUPER PREP: - Coffee Forum
„Notes: Specially prepared Sumatras used to be a very, very difficult thing to find. Michael Sivetz, who basically invented the concept of air roasting that many home roaster's employ, has a section in his book Coffee Quality that bemoans the poor preparation of "Grade 1" Sumatras. But it is also true that the inclusion of unattractive coffee in some of those Mandhelings gives them their "oomph!" Take them out and you can actually have an overly-prepped Sumatra, a cup without the exotic "forest floor" earthiness and deep husky flavors that define the origin character of this coffee. That's the danger of the Triple Picks.“
http://www.coffeeforums.com/viewtopic.php?p=668
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„A skilled coffee roaster knows exactly what a given roast profile will do to the taste of coffee. Try to connect with some local "artisan" roasting companies. The purpose is to receive (free) training on their roasting machines in exchange for help with packaging the coffee, cleaning and/or repair work.“
http://www.freshcup.com/learning.htm
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„"Coffee roasting is an art form, is it not?" Darn straight it is! But think on this: As a coffee roaster, you are not trying to create an original piece of work with each roast. In fact, just the opposite.“
http://www.freshcup.com/apr04_roastersrealm.htm
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„Roasting also develops caramelized or "brown" flavors. The longer you roast, the more acids you break down and the more caramelization you add. The personal touch of the roaster will be balancing acids with caramelization.“
http://www.cooperativecoffees.com/about/news/ courierjournal.html
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Roasting Less Than 8 oz. In the Alpenrost: Home Coffee Roasting: Sweet
„Experienced roaster/operators can use the Alpenrost to test smaller samples of green beans by doing a "manual roast." This technique will allow the roaster to roast in smaller quantities (IE: 125gr. /4oz.) rather than the “recommended 225gr. /8oz.“
http://www.sweetmarias.com/ alpenrost.small-batch-info.html
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