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Topic: Newbie questions.... (4 msgs / 95 lines)
1) From: Bob Rendrick
Two roasts with a wok over charcoal in the Weber that were great-- except 
the cold weather in Northern CA required a rather lengthy roast.  Not using 
such modern tools like a thermometer so I go by sight and smell.  Won't be 
able to duplicate a roast with any accuracy, but that makes it interesting!  
Never know what my next cup will be like .
After reading many posts about Poppery--I bot one on E-Bay and the first 
attempt was fine--took nine minutes for a nice brown result--don't laugh, I 
don't know a city from a full city and can't hear the "cracks" over the 
noise of the Poppery.  With a DeCaf Ethiopean Yirgacheffe from SM, there was 
no chaff that I could detect.  Is this normal for a DeCaf?  The Poppery II 
results were encouraging --it doesn't appear that any modifications are 
necessary.  Don't mind unplugging to stop it and dumping into a collendar to 
cool.
....Bob Rendrick
         Scotts Valley, CA
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2) From: Michael Guterman
Bob Rendrick wrote:
<Snip>
No caffiene, no chaff.  A sort of built in benefit to make up for the 
lack of stimulant.
Michael
<Snip>

3) From: Julian Manders
<Snip>
I
<Snip>
I roasted with a Poppery II for about a year before moving on to dedicated
roasters.  You are correct in that the second crack is difficult to hear.  I
assume you put a bowl under the chute to collect the chaff.  When most of
the chaff has come out of the popper, empty the bowl and watch for small
dark flecks.  Some call this coffee shrapnel that comes off the surface of
the bean as it enters second crack.
I like beans to have a dark brown color and a dull gloss for press pot
brewing.  This corresponds to roasting about a minute into second crack.  I
usually waited until about 8 bits of shrapnel were in the bowl before
stopping the roast.  The beans would then have the darkness of roast that I
wanted.
For espresso, I waited for about twice that amount.  They would then have a
very dark color and a high gloss.
Julian

4) From: Andrew Thomas
"From:   "Bob Rendrick" :
 
"[...]After reading many posts about Poppery--I bot one on E-Bay and the first
 attempt was fine--took nine minutes for a nice brown result--don't laugh,
 I 
don't know a city from a full city and can't hear the "cracks" over the 
noise of the Poppery.  With a DeCaf Ethiopean Yirgacheffe from SM, there
 was 
no chaff that I could detect.  Is this normal for a DeCaf?  The Poppery 
II 
results were encouraging --it doesn't appear that any modifications are 
necessary.  Don't mind unplugging to stop it and dumping into a 
collendar to 
cool."
Bob, It looks like none of the smart people have responded to your questions yet, so I'll give it a try. Yes, no-chaff is normal for decaf. I guess the silver skin is lost during the decaf process. Yes again, you can roast successfully in a P2 without modification. You can vary the size of the roast to control the roasting time to a small degree if you want to. (Rule of thumb: smaller charge = longer roast time, and vice versa.) You can also unplug the popper and let it coast for a few seconds periodically to slow the roast, but I have little experience with that technique so I can't advise in more detail. Slowing the roast is not necessary, especially when the wether is cool. Some like the taste of faster-roasted coffee, some prefer it roasted slower -- a matter of preference.
Andy
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