HomeRoast Digest

Topic: Thirsty and need help in North Carolina (5 msgs / 172 lines)
1) From: Jim Kennedy
This is a multi-part message in MIME format.
Hello all. my name is Jim Kennedy, I'm from Charlotte, NC and I guess I'm
the new roasting rookie on the list. I've always enjoyed good coffee and was
recently introduced to home roasting by a friend. Over the last few weeks
I've read everything I could about home roasting and recently took the
plunge. I purchased an IRoast from SM and a sampling of green coffee. My
first few roasts were okay but lacked the WOW factor that I enjoyed trying a
home roast at a friend's house. All my home roasts tasted weak and lacked
I'm not sure my IRoast is achieving the temperatures needed to bring my
roast to a city or full city roast. I recently tested the temperature with a
probe thermometer and didn't achieve anywhere near the temperatures that I
expected. I have several questions for the more experienced roasters in the
group and would appreciate any suggestions or advice.
My latest roast was a Sumatra Mandheling Gr1 lot 6854. I weighed 130 grams
and began the roast. I programmed the iRoast with Tom's recommended settings
2 min at 350, 3 min at 400 and 4.5min at 460. Here are the temperatures
during my roast (using a digital temperature probe). After 1min-128f, at
2min-192f, at 3m-260f, at 4m-283f, 5m-311f, 6m-335f, 7m-344f, 8m-350f and
topped-out at 360f at 9min 30sec.
The iRoast never got near 400f. I never did get that wonderful coffee aroma,
although I did smell toast. I must admit, the beans did roast uniformly to a
nice medium brown color that looks to be a city roast using Tom's roast
pictorial as a guide (just a guess). I heard the first crack but I'm not
sure I could hear a second. I rested the beans for a full 24 hours before I
ground up a pot (french press). Again the coffee tasted okay but weak and
The voltage at my wall socket is 115v (no load). I'm sure it's somewhat less
under load. Based on what I've said, do you think I'm getting enough heat to
roast properly. Will additional roast time help the final result. Will a
variac help me achieve higher roast temperatures. Any suggestions, comments?
cheers Jim

2) From: Angelo
The roasting aroma is nothing like the resting aroma...Toast sounds about 

3) From: miKe mcKoffee
First, Welcome to the List and home roasting! Voltage wise, if you're at
115v no load I'd suggest measuring the load voltage too. Likely 112v or so
which yes would be likely too low to achieve high enough temp. Boost capable
variac could correct the problem. (like Tom sells) Increasing batch size can
also increase max temp by reducing airflow. However, reduce airflow too much
at the risk of uneven roast. Your measured temp of max 360f is somewhat
meaningless without knowing where the measurement was taken. Normally 360f
bean temp would only be highly tanned staged not even to 1st crack, which
usually starts in 400f range give or take. And then there's ambient
temperature to consider which wasn't mentioned, but I suspect it's not too
cool yet in NC so probably not an issue. Just increasing roast time if max
temp too low will not improve roast, just bake the beans at too low a temp
IMO, yielding a lifeless cup. I'd also suggest trying the roasts at
increased rest times beyond 24hrs. I've found many don't peak in rest until
day 3 to 4 days, especially lighter roasts, YMMV. (I rest my roasts in vac'd
mason jars)
Don't give up and enjoy the journey!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

4) From: R.N.Kyle
This is a multi-part message in MIME format.
Hello Jim, I will let the I Roast people answer your temp questions. but =
it is my expericence that Sumatra will not fully develope in 24 hrs. =
rest I have found that 72 hrs seems to be the peak for me.

5) From: Oaxaca Charlie
 Hi Jim, welcome to the list.  So far none of the responses
suggest that maybe you're not using enough coffee when you
brew--something you wouldn't want to do if using canned or stale
whole bean coffee. Try brewing stronger. Good homeroast is best
that way. A couple of days rest helps, too, as Ron points out.
The I Roast is (in)famous for not showing the true temps on it's
gage. Your probe thermometer is also lieing to you if you heard
first crack, but only measured the highest bean temp as 360
--- "R.N.Kyle"  wrote:
Brick Oven Roasting in British Columbia
Do you Yahoo!?
Yahoo! Mail Address AutoComplete - You start. We finish.http://promotions.yahoo.com/new_mail

HomeRoast Digest