Today’s gathering, January 17 2010, was called up at the last minute, and the attendees were the usual Gang of Four: me, Melvin and Steve at Kai Seng’s pad. Peter was away in Geneva while Adrian was selling bakkwa (roasted pork slices.) As you can remember from the previous meetup, I, on behalf of the group expressed our enthusiasm and reminded Steve to, most of all, show up with the salsa. He did and thanks to Adhe who is wonderfully consistent, we finished the salsa in one sitting. Kai Seng also prepared ice lemon tea and had cream puffs. Adrian, though absent, gave us a sampling of his bakkwa. As this gathering was called up last minute and that Steve had just returned from a business trip, most of us were caught without roasted coffee so much so Kai Seng and Dawn had to miss their daily americanoes to allocate for the group. I had a roast muckup the day before too on my Idido Misty Valley.
Wow! While Steve was the undisputed champion of machine mods, Kai Seng has practically every latest gadget known to Man and was the envy of us all. Steve mentioned KS definitely had all his priorities right, marvelling at all his worldly goods. It’s techie geek pad EXXTREME, sporting a Dell Zino with BlueRay connected to his HDTV, a handheld wireless trackpad-keyboard all-in-one, a WDTV media player, a Nexstar HDD dock with eSATA, a Canon Vixia HF200 camcorder, and a nice roaster, of course. A La Marzocco GS3 or a Kees Van Der Westen Speedster would have completed this picture with a sweet note. I remarked about how we coffeegeeks are techie geeks at heart, and Steve followed up by saying that the research process leading right up to our purchase was meticulous and tbat anything that was lacking thereafter would immediately be corrected by some modifications. Did I get that part right?
Kai Seng, Melvin and I made a few espressos while I took turns with Melvin to try out the Vixia. Coffees drank today were Kai Seng’s Ethiopian Kuza, Melvin’s Kenyan AA, and my re-roasted Idido Misty Valley. The day before, I had overloaded my roaster with beans and after a 15 minute roast, was dissatisfied with the results and decided to re-roast half of the batch. Fortunately, the re-roasted batch tasted good, albeit a bit fresh and lacking body.
We adjourned to the rooftop where the roaster was situated. Kai Seng uses a professional gas fired drum roaster. We each had brought our own greens and Kai Seng was at the helm roasting them. We were blessed with a good wind and despite the heat, it was comfortable enough to lounge around in the shade. The 1st and 2nd cracks could be heard clearly over the drum rotation of the beans, and a sample of the beans could be easily taken out at any point during the roast to be examined for colour and consistency. Sight and sound are the 2 senses we use to determine when to end the roast, including all other methods we have employed in our coffee roasting, be it a popcorn popper, a DIY over-the-stove drum roaster, an i-Roast or a GeneCafe. The drum roaster also had the knack of rapidly cooling the beans upon exiting the drum, which is a major plus as you would want the roast to end instantaneously. It is akin to photography and its decisive moment. Our decisive moment makes or breaks the roast.
After the roasting, we went back downstairs where Kai Seng wrapped things up by showing us how he kept the greens, which would warrant a separate post. All in all, it was an enjoyable get-together as usual and a great stress reliever. I am so looking forward to our next gathering. We thank Kai Sneg and Dawn for graciously hosting this fantastic meeting of the like-mindeds.
Stay tuned to this blog for upcoming videos of the event and a sure-fire way to preserve your green coffee ala Kai Seng.