HomeRoast Digest


Topic: 454gr=1# Rosto roast! (4 msgs / 232 lines)
1) From: miKe mcKoffee
Well I did it and what a hoot! I remember some time back after doing some
2/3# roasts saying that was the max really possible and I still don't
disagree!
I poured the 1# Columbian something or other that came from other than SM
when I got my 2nd Rosto back in 02. (a bean that Juan can keep,
boooorrrringggg, been vac sealed just waiting for some experiment:-) Anyway,
dumped 'em in with Rosto turned off and knew it was going to be interesting.
That be one rather full Rosto roast chamber! Tipped the Rosto back with a
1.5" raise in front (chunk-o-"2x4"), and cranked Frankie up. Gave full
throttle 144v 20% fan boost and man did those beans move (in my
imagination:-). Tipped back a bit further angling the beans away from the
chaff/recirculation chamber and test rocked the Rosto. Hmmm, not much if any
bean movement to say the least. What the heck, gave the heater the juice and
went for a 12min 450f profiled roast. Knowing the load was about tripple
spec'd even with max 132v 10% heater boost blocked off recirc' vents on the
fast ramp to 250f. Temps started to climb and I was actually able to
"fairly" well follow my desired profile. Which was really quite interesting:
constantly rockin' the Rosto, watching the temp, adjusting heater voltage,
and occasionally blocking recirc vent. Now this large a batch quite quickly
over whelmed the chaff collector, blocking designed airflow, and causing the
lid to want to pop off. Add holding the lid on to the scenario. Now them
thar beans ain't moving worth beans even with 140v to fan and Rosto rockin'
but forged on! As chaff and beans further block the chaff collector the lid
really wants to jump off, it's a wild ride! 'Bout 50f early I hear a couple
1st cracks kick in, ah oh, as feared from the looks of the beans this is NOT
going to be a nice even roast:-) Capn', she can't take much more, feels like
she's about to blow, but we must keep blasting through the one pound Rosto
barrier! Come 12min and fighting to somewhat follow my profile I slightly
over shot and hit 455f instead of 450f before shutting down the heater. Now
how the heck to quickly cool the pounder with full clogged recir chaff
chamber! Hadn't planned ahead with colander or anything since I normally can
get a batch down to 200f in 2min. So with the fan still maxed out and Rosto
Rockin' I slightly let the top raise to aid air flow and chaff blew
everywhere. (in the garage so what the heck) Attempted to get the lid back
down and couldn't quite do it, some beans and chaff were keeping it open
trying to escape. So held on tight as best I could and managed to get down
to 200f in about 2&1/2min. Then on down to 125f and shut 'er down and dumped
the beans. Man, all that excitement, felt like I just got off a carnival
ride! Can we say Mélange? Final roast ranged from about City to a few
French. Actually not a bad thing for this bean, might manage get some flavor
out of it! Vac jarred 'em and will see how they be this weekend.
Uh, I WON'T be roasting 1# Rosto batches on any kind of regular basis!:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

2) From: Lesley Albjerg
Thanks for the ride!  Mike I enjoyed your experience through the written word.  I would have loved to have been there to see the rock'n and roast'n!
 
Les
miKe mcKoffee  wrote:
Well I did it and what a hoot! I remember some time back after doing some
2/3# roasts saying that was the max really possible and I still don't
disagree!
I poured the 1# Columbian something or other that came from other than SM
when I got my 2nd Rosto back in 02. (a bean that Juan can keep,
boooorrrringggg, been vac sealed just waiting for some experiment:-) Anyway,
dumped 'em in with Rosto turned off and knew it was going to be interesting.
That be one rather full Rosto roast chamber! Tipped the Rosto back with a
1.5" raise in front (chunk-o-"2x4"), and cranked Frankie up. Gave full
throttle 144v 20% fan boost and man did those beans move (in my
imagination:-). Tipped back a bit further angling the beans away from the
chaff/recirculation chamber and test rocked the Rosto. Hmmm, not much if any
bean movement to say the least. What the heck, gave the heater the juice and
went for a 12min 450f profiled roast. Knowing the load was about tripple
spec'd even with max 132v 10% heater boost blocked off recirc' vents on the
fast ramp to 250f. Temps started to climb and I was actually able to
"fairly" well follow my desired profile. Which was really quite interesting:
constantly rockin' the Rosto, watching the temp, adjusting heater voltage,
and occasionally blocking recirc vent. Now this large a batch quite quickly
over whelmed the chaff collector, blocking designed airflow, and causing the
lid to want to pop off. Add holding the lid on to the scenario. Now them
thar beans ain't moving worth beans even with 140v to fan and Rosto rockin'
but forged on! As chaff and beans further block the chaff collector the lid
really wants to jump off, it's a wild ride! 'Bout 50f early I hear a couple
1st cracks kick in, ah oh, as feared from the looks of the beans this is NOT
going to be a nice even roast:-) Capn', she can't take much more, feels like
she's about to blow, but we must keep blasting through the one pound Rosto
barrier! Come 12min and fighting to somewhat follow my profile I slightly
over shot and hit 455f instead of 450f before shutting down the heater. Now
how the heck to quickly cool the pounder with full clogged recir chaff
chamber! Hadn't planned ahead with colander or anything since I normally can
get a batch down to 200f in 2min. So with the fan still maxed out and Rosto
Rockin' I slightly let the top raise to aid air flow and chaff blew
everywhere. (in the garage so what the heck) Attempted to get the lid back
down and couldn't quite do it, some beans and chaff were keeping it open
trying to escape. So held on tight as best I could and managed to get down
to 200f in about 2&1/2min. Then on down to 125f and shut 'er down and dumped
the beans. Man, all that excitement, felt like I just got off a carnival
ride! Can we say Mélange? Final roast ranged from about City to a few
French. Actually not a bad thing for this bean, might manage get some flavor
out of it! Vac jarred 'em and will see how they be this weekend.
Uh, I WON'T be roasting 1# Rosto batches on any kind of regular basis!:-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

3) From: AlChemist John
That was great MM.  What a read and experience.  I can just see you in my=
 mind.
Sometime around 08:48 PM 7/14/2004, miKe mcKoffee typed:
<Snip>
 flavor
<Snip>
http://sweetmarias.com/maillistinfo.html#personalsettings--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

4) From: Lowe, David
Great report Mike, it seems that you have verified that 1# is beyond the =
capability of even a modified Rosto. No way to really know without an =
experiment :-) I love it when we get reports on the experiments of the =
roasters on the list.
Dave Lowe


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