HomeRoast Digest


Topic: My First Roast (59 msgs / 2206 lines)
1) From: Andy
I ordered an eight pack sampler and since the roaster I wanted is still out
of stock I bought a modified poppery II on ebay and waited for everything to
arrive. Well today was the day! I have spent the past few hours roasting and
wondering what I'm doing. I settled on a 3oz batch size. I started with a
4oz  and the first batch did not circulate well. I'm still confused about
listening for the "cracks" but I'm learning. I've noticed that there is
still some chaff mixed in with the beans after roasting. I'm under the
impression that I should have no chaff in the beans at all, is that correct?
Are there any tricks for getting the chaff out of the beans after roasting?
It has been surprising at just how much difference 30 seconds can make to
your roast. I'm sure I wouldn't have even tried roasting if I hadn't
discovered this list thanks.

2) From: Andy
I ordered an eight pack sampler and since the roaster I wanted is still out
of stock I bought a modified poppery II on ebay and waited for everything to
arrive. Well today was the day! I have spent the past few hours roasting and
wondering what I'm doing. I settled on a 3oz batch size. I started with a
4oz  and the first batch did not circulate well. I'm still confused about
listening for the "cracks" but I'm learning. I've noticed that there is
still some chaff mixed in with the beans after roasting. I'm under the
impression that I should have no chaff in the beans at all, is that correct?
Are there any tricks for getting the chaff out of the beans after roasting?
It has been surprising at just how much difference 30 seconds can make to
your roast. I'm sure I wouldn't have even tried roasting if I hadn't
discovered this list thanks.

3) From: Myron Joshua
Andy, so "I'm still confused about
listening for the "cracks" but I'm learning."??
Well, I've bean (oops, been) learning for over a year and, darn it, still
confused. The fact that I know first crack isn't so helpful when second
milestone of beginning of second, rolling second, end of second are crucial
ones.
About the chaff, I use an HWP and have a bit of chaff leftover. I imagine,
like everything in roasting, there is no such thing as "none" or "all" of
anything. Once the process starts we are always in grey areas.
So, enjoy, enjoy!
best, myron

4) From: John Abbott
Myron,
I missed the post that you're responding to, but the cracks are really
pretty easy to hear and understand. The first crack sounds like match
sticks being broken - almost like popcorn.  The first crack gets pretty
active (rolling) just before the idle time between 1st and second. 
Second crack is more like tooth picks being broken - and are much more
rapid once it starts.   I learned to roast in a stainless steel frying
pan with a glass lid. I was told to shake it just as I would popcorn. 
It took me a bunch of under roasted beans before I discovered that there
was a first and second crack :0))   When I graduated to the FR life
became much simpler - the sounds were very easy to follow and the smell
became an equal clue. 
John - now letting the computer figure it out
On Fri, 2004-02-13 at 00:41, Myron Joshua wrote:
<Snip>

5) From: Myron Joshua
I use an HWP and by the time second comes on I also have the tick ticking of
the beans against the glass. I am trying to listen while the beans are less
in motion. (It could be that my hearing is not what it used to be.) So, I
judge quite a bit by color and the thermometer that I added.
Someone else related to MM's post to this thread, a post I did not receive.
Since I sent out a post about Monkey Blend that i did not receive I am
wondering where the problem might be. Did everyone else see MM's reply to My
First Roast and my first MB Squared post?

6) From: miKe mcKoffee
Welcome to the List and congratulations on starting your homeroasting
journey! Your snap crackle pop questions have already been answered so I
won't try. Hearing is tricky and trained. It's great you already notice how
big a difference 30sec roast time can make. BTW, it only gets worse! Roast
times, ramp rates, air flow rates, cooling rates to name a few all affect
the final taste! A never ending journey of discovery.
Chaff wise many different approaches are used by many different people.
Pouring the roasted beans back and forth between two containers in front of
a fan (I did that one for a while, be careful not to miss on the pour!),
placing in colander and tossing in the air letting wind or fan blow chaff
away, meshed flat setup with edges with fan blowing from below... Only limit
is the imagination. I discovered the method I've been using for quite some
time by accident. I was using two plastic containers (empty cleaned Hoody's
Nut containers) to pour back and forth in front of a fan and noticed chaff
clung to the plastic 'cuz of static 'tricity. I'd blow them out with canned
air between pours. Then it dawned on me to get a small shop vac. I no longer
pour them back and forth in front of a fan, instead put the top on and shake
the beans 25-30 cycles loosening chaff then slowing pour to other container.
Chaff sticks to the sides etc which I vac out then repeat. Doesn't take many
repetitions to remove vast majority of chaff, usually 2 or 3.
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

7) From: Ken Mary
<Snip>
Normally, air roasters like the Poppery II blow out all of the loose chaff.
Under-roasting or a profile that is too slow will not sufficiently expand
the beans to force off the silverskins. Some beans like the Yemens will have
some chaff still clinging even after a proper roast.
--

8) From: Bob Rendrick
Andy:  I have a hearing disability so hearing the cracks is a bit difficult. 
  I put a sheet of white paper beneath the outlet on my Poppery II and can 
see tiny chunks of bean appearing with the chaff--I assume this is from the 
2nd crack.
....Bob Rendrick
         Scotts Valley, CA
Let the advanced features & services of MSN Internet Software maximize your 
online time.http://click.atdmt.com/AVE/go/onm00200363ave/direct/01/

9) From: Andrew Russette
On Friday, February 13, 2004, at 09:30AM, Bob Rendrick  wrote:
<Snip>
             Thanks for the tip, I hadn't thought of that.

10) From: Marty Wooten
Andy,
Welcome to the journey. Rest assured that with a few more roasts your
comfort level will improve and it will be easier to distinguish the roast
progression. As far as still having chaff mixed with the beans- I would say
most should be gone, but there may be some hanging on. That can depend on
the type of bean as well. Depending on your cooling method(dumping them back
and forth between 2 strainers, a fan blowing through them in a strainer
while stirring, etc.) , this can help remove the remaining chaff hanging on.
As far as varying the roasting profile, it is amazing what a little tweak
here or there can do. I hope you continue to enjoy the process.
Marty

11) From: Edmund
This is a multi-part message in MIME format.
I just got my FrenchRoast +8 and sampler beans today and roasted a batch =
of
Ethiopian Harar Horse – Lot 532 for my first batch. I followed a 5 ˝ =
minute
time for a City/City + roast. I also roasted a batch of Brazil Fazenda
Ipanema “Dulce” for 6:30 for an espresso batch. I put a digital =
meter in
this batch just to see what the temp vs. time looked like. It was as
follows:
 
1min – 450F
2min – 480F
3min – 520F
4min – 530F
Spiked between 4 and 5 minutes
5min – 530F
6min – 460F
6.5 min - 360F
Cool down phase
7.5 min – 185F
8.5 min – 165F
 
I am excited about the taste tomorrow. It is hard not to see and smell =
the
aroma and difference between City+ and Vienna roasts and Folgers =
“French
Roast” :-),  especially the oils that are emitted from a Vienna roast.
Thanks guys for your input.
 
Regards,
Ed

12) From: Wandering Curmudgeon
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13) From: Edmund
This is a multi-part message in MIME format.
I’m sure I will, I read that some people are using a router speed =
controller
or variac. I measured the voltage on the plug by my vent hood, and it is
119.7 volts. I don’t know how much that makes a difference in the =
roasting
process. 
 
Regards,
Ed  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Wandering
Curmudgeon
Sent: Friday, June 10, 2005 10:12 PM
To: homeroast
Subject: Re: +My first roast
 
Prepae for a pleasant surprise!   I had a Fresh Roast and FR+ and was
pleased with the product.  I'm guessing it will be about three weeks =
before
you start playing with the profile by switdching the heat on and off.
John -Knowing that a FrenchRoast and FR look and act exactly the same =
:O)
On 6/10/05, Edmund  >
wrote:
I just got my FrenchRoast +8 and sampler beans today and roasted a batch =
of
Ethiopian Harar Horse – Lot 532 for my first batch. I followed a 5 ˝ =
minute
time for a City/City + roast. I also roasted a batch of Brazil Fazenda
Ipanema "Dulce" for 6:30 for an espresso batch. I put a digital meter in
this batch just to see what the temp vs. time looked like. It was as
follows:
 
1min – 450F
2min – 480F
3min – 520F
4min – 530F
Spiked between 4 and 5 minutes
5min – 530F
6min – 460F
6.5 min - 360F
Cool down phase
7.5 min – 185F
8.5 min – 165F
 
I am excited about the taste tomorrow. It is hard not to see and smell =
the
aroma and difference between City+ and Vienna roasts and Folgers "French
Roast" :-) ,  especially the oils that are emitted from a Vienna roast.
Thanks guys for your input.
 
Regards,
Ed
 

14) From: Brett Mason
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IHNwaWxsIHRoZSBjb2ZmZWUhCg==

15) From: Tom Ulmer
This is a multi-part message in MIME format.
OK Ed… it’s morning.. are you just too busy drinking the stuff to =
give us a
description?  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Edmund
Sent: Friday, June 10, 2005 11:03 PM
To: homeroast
Subject: +My first roast
 
I just got my FrenchRoast +8 and sampler beans today and roasted a batch =
of
Ethiopian Harar Horse – Lot 532 for my first batch. I followed a 5 ˝ =
minute
time for a City/City + roast. I also roasted a batch of Brazil Fazenda
Ipanema “Dulce” for 6:30 for an espresso batch. I put a digital =
meter in
this batch just to see what the temp vs. time looked like. It was as
follows:
 
1min – 450F
2min – 480F
3min – 520F
4min – 530F
Spiked between 4 and 5 minutes
5min – 530F
6min – 460F
6.5 min - 360F
Cool down phase
7.5 min – 185F
8.5 min – 165F
 
I am excited about the taste tomorrow. It is hard not to see and smell =
the
aroma and difference between City+ and Vienna roasts and Folgers =
“French
Roast” :-),  especially the oils that are emitted from a Vienna roast.
Thanks guys for your input.
 
Regards,
Ed

16) From: Tim Schutt
--Apple-Mail-1-600712571
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Wow... love your laid-back approach.
I've been doing the "Target Toastmaster" roasting for a few weeks  
now, and been enjoying the fruits (or beans) of my labors so far.  
Gad, I never thought I'd get hooked on horse (snicker), but here I am  
clapping my hands like a school girl because my 5 pound bag of the  
stuff showed up yesterday.
So, how dark of a roast do you get from your pan, and how long does  
the roast usually take?
The thought of a couple pounds at a time appeals to me, since I spent  
about 45 min last night hunched over a hot air popper in order to get  
me through the week. Also, I love the old world concept of the  
skillet... I'm a computer guy during the day, and love to get away  
from "things that plug in" when I get home.
--
All the best,
Tim
tim
On Jun 11, 2005, at 3:47 AM, Brett Mason wrote:
<Snip>
--Apple-Mail-1-600712571
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Wow... love your laid-back =
approach.
I've been = doing the "Target Toastmaster" roasting for a few weeks now, and been = enjoying the fruits (or beans) of my labors so far. Gad, I never thought = I'd get hooked on horse (snicker), but here I am clapping my hands like = a school girl because my 5 pound bag of the stuff showed up = yesterday.
So, = how dark of a roast do you get from your pan, and how long does the = roast usually take? 
The thought of a couple = pounds at a time appeals to me, since I spent about 45 min last night = hunched over a hot air popper in order to get me through the week. Also, = I love the old world concept of the skillet... I'm a computer guy during = the day, and love to get away from "things that plug in" when I get = home.
--All the = best,Timtim On Jun 11, 2005, at 3:47 AM, Brett Mason = wrote:
Maybe I'm too anal about this.... I turn the gas = on for my BBQ side burner I put the skillet on the burner I put = 2 lb of beans in the skillet I stir the beans to keep from = scorching After first crack, I lower the heat, some. This = is my profile.  It is pretty consistent, and you can actually = participate in the roast.... Temperature?  It was about 65 = when I went outside to the barbeque.... Brett -- = Regards, Brett Mason HomeRoast     =   __]_    _(( )_  Please don't spill the = coffee! = --Apple-Mail-1-600712571--

17) From: Edmund
This is a multi-part message in MIME format.
Excellent,
I am going to database my roasts and coffee samples. I have an 8-pack
sampler, so I have a ways to go. I am just enjoying my Harar Horse right =
now
and I am hooked. I am glad I made the investment. I enjoyed watching the
beans roast and hearing the first crack. It is a cool process to watch =
and
smell.
 
Regards,
Ed  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
Sent: Saturday, June 11, 2005 2:47 AM
To: homeroast
Subject: Re: +My first roast
 
Maybe I'm too anal about this....
I turn the gas on for my BBQ side burner
I put the skillet on the burner
I put 2 lb of beans in the skillet
I stir the beans to keep from scorching
After first crack, I lower the heat, some.
This is my profile.  It is pretty consistent, and you can actually
participate in the roast....
Temperature?  It was about 65 when I went outside to the barbeque....
Brett
On 6/10/05, Edmund  wrote:
I just got my FrenchRoast +8 and sampler beans today and roasted a batch =
of
Ethiopian Harar Horse – Lot 532 for my first batch. I followed a 5 ˝ =
minute
time for a City/City + roast. I also roasted a batch of Brazil Fazenda
Ipanema "Dulce" for 6:30 for an espresso batch. I put a digital meter in
this batch just to see what the temp vs. time looked like. It was as
follows:
 
1min – 450F
2min – 480F
3min – 520F
4min – 530F
Spiked between 4 and 5 minutes
5min – 530F
6min – 460F
6.5 min - 360F
Cool down phase
7.5 min – 185F
8.5 min – 165F
 
I am excited about the taste tomorrow. It is hard not to see and smell =
the
aroma and difference between City+ and Vienna roasts and Folgers "French
Roast" :-) ,  especially the oils that are emitted from a Vienna roast.
Thanks guys for your input.
 
Regards,
Ed
-- 
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

18) From: Edmund
This is a multi-part message in MIME format.
I am not a sophisticated drinker, but I can tell you what it does not =
taste
like “Community Coffee”:-). It tastes smoother or not a bitter =
aftertaste.
And as far as the hint of blueberries, it may be programmed in my head =
from
reading the label, but there is definitely some there. I don’t know if =
I can
drink coffee the same again. I will have to bring my grinder and hot pot =
to
my office in the morning and snub the companies “Community =
Coffee”:-) . What
a difference, I am setting up my database to at least try different =
coffee
types vs. time since I have a FreshRoast +8 and not ready to take on =
roaster
modifications yet. 
 
Regards,
Ed  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tom Ulmer
Sent: Saturday, June 11, 2005 6:55 AM
To: homeroast
Subject: RE: +My first roast
 
OK Ed… it’s morning.. are you just too busy drinking the stuff to =
give us a
description?  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Edmund
Sent: Friday, June 10, 2005 11:03 PM
To: homeroast
Subject: +My first roast
 
I just got my FrenchRoast +8 and sampler beans today and roasted a batch =
of
Ethiopian Harar Horse – Lot 532 for my first batch. I followed a 5 ˝ =
minute
time for a City/City + roast. I also roasted a batch of Brazil Fazenda
Ipanema “Dulce” for 6:30 for an espresso batch. I put a digital =
meter in
this batch just to see what the temp vs. time looked like. It was as
follows:
 
1min – 450F
2min – 480F
3min – 520F
4min – 530F
Spiked between 4 and 5 minutes
5min – 530F
6min – 460F
6.5 min - 360F
Cool down phase
7.5 min – 185F
8.5 min – 165F
 
I am excited about the taste tomorrow. It is hard not to see and smell =
the
aroma and difference between City+ and Vienna roasts and Folgers =
“French
Roast” :-),  especially the oils that are emitted from a Vienna roast.
Thanks guys for your input.
 
Regards,
Ed

19) From: Les
QWgsCkkgYW0gZWFzaW5nIGludG8gdGhlIGRheS4gSSBkaWRuJ3Qgd2FudCB0byBmaXJlIHVwIENh
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Cj4gCj4gRWQKPgo=

20) From: Brett Mason
I typically roast to a vienna roast. I go full heat for about 8 minutes, 
while the green evaporates, tans and starts into first crack, then I lower=
 
the heat to about half, and go another 8-9 minutes. I like slowing it down=
 
so the beans even out. Other wise they get a good suntan, but are truly 
light inside... Need to keep folding the bean mass over, gently, to ensure=
 
no scorching, and even roasting...
 I love skillet roasting. I couldn't get it right with a wok, though some o=
n 
the list love their wok. Many dislike this method entirely, particularly it=
 
DOES require hands on attention for the whole time. I think it is a 
tremendous exercise for everyone to try, in order to intimately know the 
roasting process as it unfolds. Makes using other roasters a lot more 
intuitive...
 I already had a side burner on my outdoor bbq, and it works well in 
California.... I am moving to Iowa in a month, and I will need to determine=
 
the best way to build a roastery on the property I am buying.... Cedar 
Roasters will be open for  business soon.... Makes a fun hobby,=
 
sideline....
 Brett
 On 6/11/05, Tim Schutt  wrote: 
<Snip>
 
<Snip>
 
<Snip>
s 
<Snip>
y.
<Snip>
 
<Snip>
 
<Snip>
m a 
<Snip>
in" 
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee!

21) From: Tim Schutt
--Apple-Mail-1-640629628
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Very interesting.... after reading your posting this morning, I  
decided to pull out my wok and kill about 8oz of the "Baggy" stuff  
that I got with my first SM order about a month ago. There was a fair  
bit of scorching on the beans despite my constant agitation, but I am  
beginning to suspect that I don't have a suitable outdoor burner.  
It's one of those Coleman singles that fits on top of a 2 pound LP  
tank, and it has what seem to be 3 settings: F-16 on takeoff, Medium- 
High, and Off.... not the sort of thing you could do a good Beurre  
Blanc sauce on, and may be kinda hot for roasting coffee in a wok.
I will say this though: it was quite interesting to be able to watch  
the beans go through the stages. If I can get the hang of this, I'm  
sure I'm going love it.
I've got some really heavy cast iron that I can try next, as well as  
a nice heavy saucier. My only problem is I'm going to run out of the  
crap beans for my practice runs before I have the hang of it, and I  
don't know if I can bring myself to sacrifice any of my Harar. :-)
Very cool about opening up a small roasting business. I've been  
joking with my wife that if she gets her book published, then I'm  
going to quit my day job and open a coffee house someplace. Nothing  
like having the worst stress of your day consist of "Oh, I'm sorry  
ma'am, you wanted 1%?".
On Jun 11, 2005, at 6:21 PM, Brett Mason wrote:
<Snip>
--Apple-Mail-1-640629628
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	charsetO-8859-1
Very interesting.... after =
reading your posting this morning, I decided to pull out my wok and kill =
about 8oz of the "Baggy" stuff that I got with my first SM order about a =
month ago. There was a fair bit of scorching on the beans despite my =
constant agitation, but I am beginning to suspect that I don't have a =
suitable outdoor burner. It's one of those Coleman singles that fits on =
top of a 2 pound LP tank, and it has what seem to be 3 settings: F-16 on =
takeoff, Medium-High, and Off.... not the sort of thing you could do a =
good Beurre Blanc sauce on, and may be kinda hot for roasting coffee in =
a wok.
I will say = this though: it was quite interesting to be able to watch the beans go = through the stages. If I can get the hang of this, I'm sure I'm going = love it.
I've got = some really heavy cast iron that I can try next, as well as a nice heavy = saucier. My only problem is I'm going to run out of the crap beans for = my practice runs before I have the hang of it, and I don't know if I can = bring myself to sacrifice any of my Harar. :-)
Very cool about opening up = a small roasting business. I've been joking with my wife that if she = gets her book published, then I'm going to quit my day job and open a = coffee house someplace. Nothing like having the worst stress of your = day consist of "Oh, I'm sorry ma'am, you wanted 1%?".
On Jun 11, = 2005, at 6:21 PM, Brett Mason wrote:
I = typically roast to a vienna roast.  I go full heat for about 8 = minutes, while the green evaporates, tans and starts into first crack, = then I lower the heat to about half, and go another 8-9 minutes.  I = like slowing it down so the beans even out.  Other wise they get a = good suntan, but are truly light inside...  Need to keep folding the = bean mass over, gently, to ensure no scorching, and even roasting... =   I love skillet roasting. I couldn't get it = right with a wok, though some on the list love their wok.  Many = dislike this method entirely, particularly it DOES require hands on = attention for the whole time.  I think it is a tremendous exercise for = everyone to try, in order to intimately know the roasting process as it = unfolds.  Makes using other roasters a lot more intuitive... =   I already had a side burner on my outdoor bbq, and = it works well in California....  I am moving to Iowa in a month, and I = will need to determine the best way to build a roastery on the property = I am buying....  Cedar Roasters will be open for <very small> = business soon....  Makes a fun hobby, sideline....  = Brett -- Regards, Brett Mason HomeRoast     =   __]_    _(( )_  Please don't spill the = coffee! = --Apple-Mail-1-640629628--

22) From: Scott Marquardt
On 6/11/05, Edmund  wrote:
<Snip>
te
<Snip>
And
<Snip>
I'm a newbie using a 1400W Pumper with a hurricane lamp chimney on it.
My 7 year old daughter held her hand over the chimney for a couple
seconds shortly after first crack tonight, pulled her hand away and
smelled it, and said "blueberries." This was an entirely untutored
response. I was pleasantly surprised. She has long enjoyed grinding
daddy's beans and smelling the fresh grind. I think I'm doing right by
her.   ;-)
--
Scott

23) From: Edmund
I am glad it has been reviewed by an unbiased judge. Kids are great for that
:-)
Regards,
Ed

24) From: GHolli7210
OK gang, I just got my new Gene Cafe and have 3 lbs of beans to roast.
Looking for suggestions on what and how to roast my first my first baby.
I have Colombian Supremo Valencia, Mexican Malinal Washed,
Guatemalan Huehuetenango Vista Hermosa. I would appreciate any suggestions on 
type and time and temp.
 Well, you know all that newbie stuff.
Any ways I'm going to play and let the group know what happens.
Jerry

25) From: Eddie Dove
Jerry,
Personally, I would start with the Columbian.  When I first got my Gene,
Steve Van Dyke offered the the direction below.  The only thing I do
differently now, is that most of the time I set the temp to 456 and leave it
there for the duration.  This should give you a good baseline to get
started.  Make sure you also have a copy of the Pictorial guide to the Roast
Process from the Sweet Maria's web site:http://www.sweetmarias.com/roasting-VisualGuideV2.html-------------------------------
Eddie,
Here's my simple (very) roast profile:
1) Fill with 250 grams of greens
2) Set machine for 482 degrees, 20 minutes (it's not going to go that long,
it's just an easy starting number)
3) Let it run.
4) At about 10 minutes (see why I start at 20 - it's 10 minutes in when you
have 10 minutes left) you'll see that the exit air temperature is at about
450 degrees and the beans are getting that 'near first crack' look.  If you
listen closely you can usually hear a snap or two of first crack
5) Dial the temperature back down to 456.
6) Start keeping a close eye on the exhaust.  I use a flashlight.  You're
looking for the burst of smoke you get right as the beans get ready to go
into Second crack.  Sure, you've been getting smoke building up in the room
for a while but we're looking for the column to be visible right down near
the chaff collector.  You'll also smell the change if you have a sensitive
nose like I do.  It's usually at about 14 - 16 minutes into the roast
(display will show 4 - 6 minutes left).
7) Hit the Red button to start the cooling cycle, flip open the clear
'safety cover' to let more heat escape, and set a fan to blow across the
unit.
8) About 10 - 11 minutes later (when it finishes) pour the beans into a
large mesh strainer and give them a stir in front of the fan for a bit to
get them the rest of the way down to room temperature.
9) Pour into mason jars (I use pints so I need 2) and let it rest for a
couple of days.
10) Enjoy while typing up messages like this ;)
Enjoy!
------------------------------
Hope this helps ...
Eddie
On 11/18/06, GHolli7210  wrote:
<Snip>

26) From: GHolli7210
Eddie, I thank you so much for all of your input, not only into this group 
but to the new comers Like my self who have simple questions that most take for 
granted. The group should and does keep in mind that this is an educational 
experience for all at whatever level of expertise that they posses. 
Your Spread sheet and templates was most helpful to me, I tweaked them just a 
tad for my personal use. Once again my hat is off to you and all in this fine 
group of connoisseurs striving for that perfect cup of nirvana.
Jerry

27) From: Eddie Dove
Jerry,
On behalf of all of us, thank you so much!  That was very kind!
Respectfully,
Eddie
On 11/18/06, GHolli7210  wrote:
<Snip>

28) From: Brett Mason
Jerry don't let Eddie  mislead you... He's looking for the 10lb
finder's fee.  If he doesn't ask for it, I can send my address cause I
always love Colombians...
Welcome to the great sport of roasting...
Brett
On 11/18/06, Eddie Dove  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

29) From: Paul Martin
OK, I took the plunge.  Needing a cheap way to give this a whirl before =
I
pay off the Christmas bills, I went down to my local coffee shop where =
they
roast their own and was able to purchase a 1/2 lb of Costa Rica Tarrazu =
El
Indio *I think*.  The shop owner wasn't there and the girl who was =
helping
me out was just trying to dig through the burlap looking for my =
requested
Sumatra.  I saw the open back of CR close by and to save her some =
trouble
went with that.
This morning, I got out my WestBend Poppery II, a timer, and a mesh =
basket
to do a little cooling.  Using the great tutorial at SM, I went to work. =
 I
think my first crack was around 3:20.  I'm not using a thermometer, so =
no
idea on temps.  It seemed to continue to crack off and on, but I'm =
pretty
sure I went past 2nd crack and quit about 5:30 into the roast.  After =
some
hand tossing with the basket and a metal bowl, I let it rest for a few =
while
I compared my beans to the pictorial.  I'm thinking it looks like FC+ or
even Vienna.  I did grind a small portion in my hand grinder and drank =
with
the Mr. Coffee **gasp**  I know, I know.  A Technivorm is a long way =
away
and I'm waiting on a good deal on a French Press.  I'll try again in =
about 4
hours after it's had some time to rest.
Over all, not bad.  Not coffee nirvana by any means but not bad.  I'm
definitely going to roast a shorter period on the second batch.  Also, =
maybe
I'll be able to place a SM order at the end of the month. :^)  At least =
I
took Ginny's advice and jumped in.

30) From: Eddie Dove
Paul,
Glad to hear it!  Congratulations!
I have made some dark roasts with the popper (last summer) and they were
fine, but that Mr. Coffee just isn't fair; don't judge by the Mr. Coffee ...
I had one too.
Do a Sweet Maria's Harvey order (12 lbs of coffee, $9.00 shipping via USPS,
arrives fairly quickly ... usually 2 days to my house) and be sure to get
the 8-pack sampler.
Keep posting and let up know your progress and results ...
Ginny is a Gem!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/6/07, Paul Martin  wrote:
<Snip>

31) From: Paul Martin
This is a multi-part message in MIME format.
Thanks, Eddie.  OK..what's a cheap ($30 or less) upgrade to improve the =
Mr.
Coffee situation or am I going to have to pony up for a Technivorm.  I'm
planning to going with Harvey and the sampler for a good way to get =
started.
I did roast another batch and didn't let it go as long.  The beans have =
more
of a mottled appearance than a solid brown.  I'm use to drinking very =
dark
roasts, lately from either *$ beans or 8 o'clock (had to laugh at =
Sandy's
post as I'm there now).  I think I'm beginning to understand, though, =
what
is meant by a "bright" taste.  My problem is that I just don't care for
black coffee so by the time I put in the pink stuff and coffeemate, it's =
a
beast of a different flavor.  Wish I could drink it black because I'd
probably understand the flavors and such better, but it just doesn't =
taste
good.
 
Paul, the coffee apprentice

32) From: Peter Zulkowski
This has been mentioned before on the list so I am not out of line (I 
hope).
The Presto Scandinavian is a very good inexpensive coffee maker. Usually 
costs less than $30.00.
I have had one for over a year and it makes coffee as good as the Melita 
Clarity.
The only problem I have with it is pouring the coffee into a cup early 
in the morning...
Sometimes I miss the cup, but your results will/may vary..
PeterZ
Paul Martin wrote:
<Snip>

33) From: Fancye9876
I just bought a Presto Scandinavian at Sears.  Paid $20.00 including  tax.  I 
got it for the office and it makes as good as the Technivorm I have  at home. 
 The only thing I have heard is they don't last very long, but I  figure I 
have 90 days return with Sears and I think it has a 2 year warranty but  don't 
imagine the shipping would be worth it to return.  You will have to  get a 
brush to clean the carafe inside as the opening is to small to get your  hand in.  
Overall I am very impressed with it for the price.
 
susan

34) From: Paul Martin
This is a multi-part message in MIME format.
Thanks, Susan.  Just reading the reviews.  Sounds like it makes great
coffee, for as long as it lasts.  Wish it had more longevity!
 
Paul

35) From: Eddie Dove
For some people they have lasted for years.  Perhaps yours will ...
Eddie
On 1/7/07, Paul Martin  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

36) From: Sheila Quinn
This is a multi-part message in MIME format.
--------------040802020707080202050202
Content-Type: text/plain; charsetO-8859-1; format=flowed
Content-Transfer-Encoding: 7bit
Yep - a bottle brush (for baby bottles) works well to clean the carafe. 
They're only about a dollar.
Sheila
Fancye9876 wrote:
<Snip>
--------------040802020707080202050202
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<!DOCTYPE html PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN">
  
Yep - a bottle brush (for baby bottles) works well to clean the carafe.
They're only about a dollar.
Sheila
Fancye9876 wrote:
  
  
  
  I just bought a Presto Scandinavian at Sears.  Paid $20.00
including tax.  I got it for the office and it makes as good as the
Technivorm I have at home.  The only thing I have heard is they don't
last very long, but I figure I have 90 days return with Sears and I
think it has a 2 year warranty but don't imagine the shipping would be
worth it to return.  You will have to get a brush to clean the carafe
inside as the opening is to small to get your hand in.  Overall I am
very impressed with it for the price.
   
  susan
  
--------------040802020707080202050202--

37) From: Paul Martin
This is a multi-part message in MIME format.
Well, I dropped by Kmart a little while ago.  They had them for $15 on =
sale
yesterday and today.  I almost got one, but the longevity factor was an
issue.  So, I put my *$ gift card to great use and got a French Press. =
:^)
So, my coffee saga continues....

38) From: Brett Mason
I love my Clarity.  Nothing brews as good as my Clarity.  Especially since I
modified my Clarity.
So with your information, I ran down to KMart and bought the last Presto.
It's going into storage...
Someday the Clarity, which I love, will die.  Then I can say the following:
I love my Presto.  Nothing brews as good as my Presto.  Especially since I
tried to modify my Presto.
Thanks for the reminder...
Brett
On 1/7/07, Paul Martin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

39) From: Paul Martin
This is a multi-part message in MIME format.
Got a good chuckle out of this, Brent.  I haven't had a chance to fire =
up
the French Press, but might have to look into the Clarity.  Wonder how =
it
compares for quality?
 
Paul

40) From: Eddie Dove
The Clarity is also an endangered species ... but my understanding is that
the quality is much, much better.
Eddie
On 1/7/07, Paul Martin  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

41) From: Larry Johnson
Pardon the newbie, but what is a "Harvey order"? I don't see any mention of
that name on the site.
Larry J (Lilboybrew)....putting the list-serve into howls of laughter at his
density....
On 1/6/07, Eddie Dove  wrote:
<Snip>
-- 
"Having a positive attitude may not solve all your problems, but it annoys
enough people to make it worth the effort."

42) From: jim gundlach
--Apple-Mail-5-934979594
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
When you check out with a 12 pound order of greens you can select  
something like hold for pickup and it will show a shipping of about  
$9.00 for the 12 pounds.  It goes out in the USPS priority mail box  
and at least it gets to Alabama in 3 working days.
    Pecan Jim
On Jan 7, 2007, at 7:38 PM, Larry Johnson wrote:
<Snip>
--Apple-Mail-5-934979594
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
When you check out with a 12 =
pound order of greens you can select something like hold for pickup and =
it will show a shipping of about $9.00 for the 12 pounds.  It goes out =
in the USPS priority mail box and at least it gets to Alabama in 3 =
working days.   Pecan Jim
On Jan 7, 2007, at 7:38 =
PM, Larry Johnson wrote:
Pardon = the newbie, but what is a "Harvey order"? I don't see any mention of = that name on the site.   Larry J = (Lilboybrew)....putting the list-serve into howls of laughter at his = density....   On 1/6/07, = Eddie Dove <southcoastcoffeeroaster@= gmail.com> wrote: Do a Sweet Maria's Harvey order (12 lbs of coffee, $9.00 shipping via = USPS, arrives fairly quickly ... usually 2 days to my house) and be sure = to get the 8-pack sampler.  
-- "Having a positive attitude may not solve all = your problems, but it annoys enough people to make it worth the = effort." = --Apple-Mail-5-934979594--

43) From: Paul Martin
This is a multi-part message in MIME format.
Larry,
 
From the list archives, with a few updates: "Customer Pickup - Hold for
Harvey" refers to a Sweet Maria's shipping option. Tom and Maria are
experimenting with a flat-rate option from the US Post Office, which =
will
ship a fixed-size box for a fixed rate. Tom has figured out that a =
maximum
of 12 pounds of greens will fit into the box. A couple other caveats: * =
Only
greens can be shipped this way * No more than 12 pounds * Flat rate of
[$9],... Tom has announced it only to the list. "Hold for Harvey" is a =
code;
Harvey [was] the postman who serves Sweet Maria's. 
 
So, select "Customer Pickup - Hold for Harvey" when you order those
ingredients:
12 lbs of greens - No More, except bags
$9 USPS Flat Rate
Wait for your coffee nirvana to arrive.  :^)
 
Paul

44) From: Eddie Dove
Larry,
Harvey is a Priority Mail shipping option that Tom made available and
disclosed to this list.  There is no tracking, but for $9.00 up to 12 pounds
of coffee and the associated cloth bags can arrive at your door fairly
quickly.  I live on the Gulf Coast of Mississippi, and all of my
Harveyorders arrived this past week in two days.  I also have a
package that is in
the hands of UPS that was ordered on the same day (12/1) and that is still
in Mesquite, Texas.  Harvey is fast!
Tom's original email is below (the $8.50 is now $9.00):
Hope this helps ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/---------- Begin Harvey Text ----------
---------- Forwarded message ----------
From: Tom & Maria - Sweet Maria's Coffee < tom>
Date: Jan 24, 2005 1:46 PM
Subject: +"Hold for Harvey" aka USPS Flat Rate Box
To: homeroast list < homeroast>
Okay folks, this whole USPS Flat Rate Box has ruined my life. I spent
much of last week and the weekend too trying to figure out a way we
can offer it. It doesn't work. We simply can't offer what needs to be
a volume-based shipping calculation alongside a weight-based
calculation at this time.
So here is our fix ... a temporary "band-aid" approach.
First, I am only telling the list about this right now. It's an
"insider deal" at this point. If it works I will add an page with the
explaination and  "terms and conditions" listed below. Unfortunately,
if it doesn't work out for us, we are going to have to pull it.
The main way this is going to fail is if 1. customers choose it when
they are not eligible, that is, when they are buying something other
than green coffee, and more than 12 Lbs. and 2. when in generates
excessive emails for Maria and Derek and me, with people asking for
exceptions, additions, special circumstances.
Okay, here's the low-tech fix: Buy up to 12 lbs of green coffee ...
it can be 5 Lbs, it can be 8, it can be 10, whatever, but NEVER more
than 12 Lbs. It cannot be any other product except our cloth logo
bags matching the amounts of coffee purchased.
When you check out, chose the purposefully cryptic shipping option
:"Customer Pick Up - Hold for Harvey ($8.50)" We had to make the
option unattractive to those who don't know what it is, who haven't
read this email.
Why Harvey? Well, here's our USPS guy! Why $8.50? We have to add .80
for our USPS pickup fees and packing supplies.
Oh, duh ... this is only good for the U.S. and will work for Alaska,
Hawaii, PR, and FPO/APO too.
Remember, everything bad about the USPS still applies here- spotty
tracking, no insurance currently offered, occasional lost packages,
2-3 days is NOT a guarantee AT ALL - I get some Priority Mails in 2
days, some in 5 ... I have had ones that took 2 weeks!!! Nomatter
what you think about UPS, it's trackable, always insured up to $100,
and about 99% on time according to their time in transit map. If I
lived a few states away and UPS was a couple bucks more, I would
choose UPS personally!
SO this is out beta run of this, and I really hope it works. In a few
months I hope there will be a software upgrade for our system that
will implement it in a better way. Anyone who understands the rules
can try this out. I really hope this saves some money, and doesn't
create headaches for you all or for us.
Tom
---------- End Harvey Text ----------
On 1/7/07, Larry Johnson  wrote:
<Snip>

45) From: Larry Johnson
Thanks, everybody who responded. It looks like good deal to me. I'll
remember the rules, don't worry! Not gonna mess it up for everybody.
Larry J (Lilboybrew) ...doin' the 'low shipping costs' happy dance....
-- 
"Having a positive attitude may not solve all your problems, but it annoys
enough people to make it worth the effort."
On 1/7/07, Eddie Dove  wrote:
<Snip>

46) From: raymanowen
To quote Eddie,
"Harvey order (12 lbs of coffee, $9.00 shipping via USPS, arrives fairly
quickly ... usually 2 days to my house...)"
Select 12 pounds of coffee only, might include a sample pack or not. I
personally like 5# samples.
 When you get to the shipping portion of the invoice, tick "Hold for Harvey
- $9.00"
Cheers -RayO, aka Opa!
Got Grinder?

47) From: Brett Mason
The Clarity is long gone - I love mine!  It's a US-made, poor man's
technivorm...
The Presto is currently on its last vestiges of availability...
I posted for the chuckle, but in truth.  My Presto is now downstairs
awaiting the Melitta's demise...
Brett
On 1/7/07, Paul Martin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

48) From: Brett Mason
They lied...  Harvey is the name of the postman at Sweet Maria's...
Brett
On 1/7/07, Larry Johnson  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

49) From: miKe mcKoffee
This is a multi-part message in MIME format.
Hah, you lied Brett! Nanner Nanner Nanner! Harvey WAS the name of the
postman but not after they moved to current location in Oakland. But he does
always ring twice;-)
 
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
Sent: Sunday, January 07, 2007 7:37 PM
They lied...  Harvey is the name of the postman at Sweet Maria's...
Brett

50) From: Brett Mason
I of course agree...
On 1/7/07, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

51) From: Laura Micucci
I have a Presto as well that I got at Kmart.  I also got a gold filter and I am happy with it.  No problems so far... Keeping fingers crossed.
Eddie Dove  wrote:  For some people they have lasted for years.  Perhaps yours will ... 
Eddie
  On 1/7/07, Paul Martin  wrote:      Thanks, Susan.  Just reading the reviews.  Sounds like it makes great coffee, for as long as it lasts.  Wish it had more longevity!
   
  Paul

52) From: John McCormick
This is a multi-part message in MIME format.
My SM Sampler finally arrived yesterday (UPS) to Pittsburgh . and at
lunchtime I did my first ever roast using a popcorn popper.
Ended up doing four, 1 oz. roasts, which amounted to half the SM sampler of
Guatemala Quiche - La Perla Estate.
It went very, very fast with cracking starting at about 2 minute point and
tapering off at 3 minute point . 
I didn't want to chance a total burn-out of the gems . so I figured I was
somewhere around end of FC.
I am a total novice, but I figure I must be around a City roast . beats me.
I uploaded pictures to my flickr account . you can check them out at:http://www.flickr.com/gp/19336662/1m2pox 
(hope the link works).  
Anyway, the roast is significantly lighter in color than the Eight O'clock
coffee beans that I use. (have several vacuum jars of them in my cupboard
and did side-by-side comparison) . so I hope that when I grind and French
Press the Home-Roast in a day or two that it'll be a life-changing
experience.
My wife came home from shopping and smelled the results before she was out
of the basement, so I hope that I'm not going to be relegated to the garage
for future roasting.
John
Pittsburgh PA

53) From: Silvia Marsh
Pretty...I got the Quiche in my sampler too, and I haven't gotten around to
roasting any of it. Let us know how it turns out when you get to cup it.
And as for smelling the results...are you kidding me? Roasting coffee smell=
s
heavenly, smoke and all. :)
On 1/17/07, John McCormick  wrote:
<Snip>

54) From: webviking6
The Behmor came today and I tore open the box like a kid on Christmas.  
Plugged it in and ran the first cycle empty as recommended.
For the first roast I've ever done, or even watched, I decided to go 
with the default P1 profile at 1/2 pound.  For the coffee I decided to 
go for the El Salvador Matalpa Estate which was recommend for a City+ to 
FC+ and had the blurb "Great balance at a wide range of roasts."  I 
figured I couldn't go too wrong with that.
The Behmor seemed to run fine, although I had a harder time judging what 
was going on than I thought I would.  I almost missed the sounds of the 
first crack, I was expecting something a little more dramatic, I 
suppose.  As it is, it sounds just like muffled pop corn popping.  By 
this time, the color change of the beans was very noticeable.  Hard to 
get any idea of the aroma though because the Behmor has a smoke 
suppression system.  There was definitely a smell coming from it, 
although it's hard for me to describe.  Not something I normally 
associate with coffee, though.  Kind of harsher in some way.  And that 
may be normal, who am I to say?  I've never even been around roasting 
coffee in my life as far as I know.  But on the plus side I was 
expecting some smoke and I got none.
As far as the roast goes, I was expecting it to end up somewhat light 
based on what I've read on the Sweet Maria's site and this list.  And it 
was.  I increased the time as far as I could and ran it to a maximum 
time of 13:30, and still ended up with maybe a City roast.  The popping 
sounds of first crack had died off completely by the time it hit the 
cool down stage.
I know I should have waited a few hours to grind some beans and brew 
some coffee, but I just couldn't wait.  I did let the beans completely 
cool to room temperature, but it had only been about an hour before I 
brewed my first pot with my freshly roasted beans.
I brew with a French press and I think this roast is just a little bit 
too light.  I was very impressed with how the floral and citrus accents 
came through though, which is exactly what I am looking for and the 
whole reason for roasting my own.  That distinctiveness that comes with 
making coffee from truly fresh roasted beans is the whole reason I got 
into this.
I've been ordering Kona from Mountain Thunder lately, even though it is 
hideously expensive.  The first time I ordered from them, I submitted 
the order on the web Monday morning and Fed Ex was at my door with two 
pounds of roasted coffee Wednesday afternoon.  And as soon as I opened 
the door I could smell it.
But they only offer a French or Vienna roast, and both of those are way 
too dark for Kona.  The Vienna is not too bad and definitely makes a 
bright cup of coffee with great floral accents, which is what I'm 
looking for in roasting my own.
And that's definitely what I got on my first try with the El Salvador 
Matalpa, even though I think the roast could have been a little darker 
to smooth out the acidity a bit.
So I'd have to call my first roast a success.
It's going to be a blast experimenting with different beans and 
different settings on the Behmor to perfect the roast.
What fun! :)
I'll never buy another bag of old roasted beans at Starbucks again, lol.
Homeroast mailing list
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55) From: Pat Sklenar
webviking6 wrote:
<Snip>
I've had a Behmor since Christmas and absolutely love it.  Now that I 
can stand going outside without getting soaked or frozen, I'm switching 
off & on between it and my HG/BM setup.  But I do love the coffee. :)
<Snip>
unfortunately, my mom's been in the hospital for the past couple of 
weeks (well, hospital, rehab & now back in hospital), so I've not had 
time to roast lately.  I decided to give the new *$ Pike Place roast a 
try, went into the local shop and bought a 1/4# of beans ... not sure 
I'm going to bother grinding and brewing them .... pure oil, massive 
divits, way, way over roasted. ugh.  looks like no coffee for a while 
longer.  :(
pat----
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56) From: Les
Good job!  Let that coffee rest a couple of days and maybe you won't think
it was too light.  You might want to give the Columbia Warbler a try.  It is
a nice cousin to a Kona in my opinion.
Les
On Wed, May 14, 2008 at 2:49 PM, webviking6  wrote:
<Snip>
Homeroast mailing list
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57) From: Bill
You wrote:
I know I should have waited a few hours to grind some beans and brew some
coffee, but I just couldn't wait. AND
I brew with a French press and I think this roast is just a little bit too
light.
No such thing as waiting, especially when you're new!!  Yes, I prefer most
of my coffees at 3 days or so, that means nothing.  With every new bean you
should experiment, seeing what you prefer.  One thing that I love and hate
about this list is the dogma-smashing attitude that demands personal
experimentation and observation.
And here's a speculation: see what you're drinking in 6 months.  I highly
suspect you'll seldom stray into vienna, keeping things light.  Once you
discover just how amazing these coffees are when you can actually taste them
and their origin characteristics, you'll love those light roasts.  Not
definitively, but probably.
Glad that the roast went well!  Sounds like you're hooked.  You'll never be
the same!
bill in wyo
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58) From: Seth Grandeau
To steal a line from Stephen Baldwin, "home roasting is like pizza.  Even
when it's bad, it's still pretty good!"
Even roasts that don't hit the mark I shoot for are still fun to drink.  And
when you get one just right, it can be amazing.
On 5/15/08, Bill  wrote:
<Snip>
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59) From: Brian Kamnetz
On Wed, May 14, 2008 at 5:49 PM, webviking6  wrote:
<Snip>
I enjoy brewing a cup right after roasting. It's different but quite
interesting at that point. After that, I like to wait a couple days or
so before brewing. Of course, that presupposes that I have other
roasted coffee to use in the meantime.
Brian
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