The Slump

Boy, I really feel like I am in a slump. The coffee that I have roasted seems to have taken on a change for the worse, and I'm not sure why that is. I have roasted a couple of batches this week that I have not posted logs for, but have received outside objective feedback from.

Feedback #1
Word has spread around the office that I began roasting coffee and the consensus was--bring some in, we want to try. I roasted a couple of batches of the Kenya Muranga - Kiander Peaberry for the office. What little feedback that I received seemed forced and not extremely positive. "It was good. I like peaberry, they have a unique flavor. I would not have guessed that it was homeroast. They taste like something you would buy."

We all know that tasting like something you would buy at the store is not what you look for in a home roast.

Feedback #2
I went to a party tonight and my assignment was to bring the coffee. After a few glasses of wine, talks of coffee began and it was stated that I brought the coffee and that I roasted the beans (I carefully timed and roasted a couple of batches of Guatemala Antigua so they would be the perfect age of 12 hours right around the time we would want coffee). There was a sense of excitement and anticipation for the "home roasted coffee". After the coffee was done, there were a couple of yeah, its pretty good, but nothing overwhelming.

Feedback #3
I spoke with my brother today about the beans that I had given him a couple of weeks back. By the way, I'm starting to recognize a pattern, when you have to ask for feedback, you probably already have your answer. I asked him how the beans were. He said, yeah they were pretty good, but not as good as the ones you brought on Christmas.

I also have noticed a distinct downturn in the quality of the coffee that I have been producing. I think right around the time of the "Baked Roast", which now I wonder if I contributed its off flavor to something other than the true problem. I am going to solve this problem! Here is what I know:

1. When I first started roasting, the beans tasted extremely fresh, even if the batch was over done or under done.
2. This problem is not related to the beans, I have experienced this with Kenya, Guatemala, Hondorus, and Cameroon beans.
3. I don't believe the problem to be related to the cupping process, because I have made coffee with my machine, the machine at the office, my friend's machine and my brother's machine.
4. Other than the baked roast, the roasting profiles have not really changed.
5. I still love coffee!

These things make me wonder if something has changed with the I-Roast. I have noticed an increase of the oil build up in the chamber, but the instructions say not to worry about it until it becomes a fire hazard (I'm not sure if I will know this until it's too late!). I wonder if my exhaust hose is contributing to the off taste, but doesn't seem likely. The actual temperature readings seem consistent with earlier roasts, so I don't think it has anything to do with the actual opperation of the I-Roast itself.

I am going to do research and will report back.