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Topic: 1st decaf roast (12 msgs / 298 lines)
1) From: gin
was shit,
does it take longer to roast decaf?
hey , nobody told me anything.

2) From: gin
Thanks, this is interesting.Maybe I have a ht problem. 
I am goingto go in and roast anothe decaf.
add chaff?
what the...

3) From: gin
Thanks for the input,
I did not feel that there should be too much difference in the decaf though I did not realize the 
chaff was that much less.
I am going to go in right now and roast another batch and see what happens.
When I roasted yesterday, no smoke, very hot and working HotTop but at 16+ minutes the beans looked
just like they did when I put them in the roaster except they were hot.

4) From: gin
I am roasting right now.

5) From: Scott Jensen
no in my experience.  It can be harder to tell where the roast is at because
the beans start out so dark.  I found when roasting in the Coffee Kinetics,
which depends on chaff build up, that decaf would not get to a high enough
temp. to roast, so I had to add chaff.  Other than that, I don't remember
much difference.  What decaf were you using?

6) From: Phil Ferrante-Roseberry
This is why I pretty much limit myself to beans for which Tom 
suggests a wide range of roast profiles. And given that most of my 
decaf roasts go to the "uninitiated", I pretty much let them run to 
early 2nd crack and leave it at that.

7) From: Chuck the Coffee-Geek
It takes a lot less time to roast decaf.  Yirg takes 17:45 in my Alp, and 
Decaf Yirg only takes about 14 minutes.
I also notice 2nd crack is a bit quieter with the decaf.
Good Luck

8) From: HeatGunRoast heatgunroast
Here's my opionion
"Decaf coffee roast faster than non-decaf coffees. Part of the
differences in how a decaf roasts are due to the physical changes the
coffee has experienced in the decaffeination process. But in an air
roaster it is also affected by the smooth surface of the bean, which
allows more air to flow around the coffee without transfering the
roaster heat to the bean. This smooth appearance is due to the fact
that decaffeination removes much of the thin chaff silverskin from the
outside of the coffee. As a plus, decaf produces little chaff that
will collect in your air roaster chaff collector.
"Because of the darker color of decaf coffees, especially the very
dark SWP ones, it is difficult to roast decaf by judging the color.
It's best to pay attention to the sound of the cracks and the roast
aromas. It takes a few roasts to understand these sights and smells,
but its a fun process and even if the coffee comes out a bit too light
or too dark, it will still be freshly home roasted! And that beats
most store-bought coffee any day!"
BTW this must also be Tom's opinion because he wrote exactly the same
thing in his reference section on the SweetMaria site.  Imagine that.
# ::o)
On Fri, 5 Nov 2004 22:58:12 -0500, Chuck the Coffee-Geek

9) From: John Blumel
On Nov 6, 2004, at 6:50pm, gin wrote:
The chaff should make no difference in the Hottop.
John Blumel

10) From: Wandering John
Dead center John!    Since the chaff is pulled into the bottom of the
unit it would have little effect on the profile - - unless you forgot
to empty it :O)
On Sat, 6 Nov 2004 18:55:32 -0500, John Blumel  wrote:

11) From: John Blumel
On Nov 6, 2004, at 6:57pm, gin wrote:
Monitor the cracks. The decaf should roast faster.
John Blumel

12) From: Scott Jensen
Sounds like you've got plenty of advise on your decaf solution.  So I'll
just clarify the chaff comment-  The coffee kinetics chaff collection
chamber sits on top of the roast chamber.  It's a hot air roaster, and
operates like a large WB Poppery.  The chaff collection, bean mass and air
flow seem to be pretty closely tied.  As the beans lose weight, the chamber
fills up with chaff, and the temperature rises, air flow is restricted and
the beans which are now lighter don't receive the full air flow.  Without
chaff, as in decaf, the chamber never filled, air flow never slowed and the
temperature would never rise past 1st crack. Eventually the roast would time
out at 20min.  A low chaff bean would give some of the same problems, plus
with the undiminished air flow a lot of beans would get blown up and trapped
in the chaff collector, especially with Yemen.  I solved it by saving some
chaff and adding it to a roast, or roasting a heavy chaff bean first and not
cleaning out the collector, then going on with my chaff free roasts.
The Syd and Jerry's (or C.K.) is the only one I'm aware of that has this
design, so it's not something that I was suggesting as a solution.  But it
is an example of how each bean is different and sometimes takes many roasts
to figure out how to bring out the best qualities of that bean.  As well as
the challenge of equipment modification and design.  The equipment that
roasts your Kenya great may not work for Maui Moka or a Margiogype. It's a
constant exercise in troubleshooting!  I used to order a lot of sample packs
from Tom, but finally realized it was too hit and miss.  Too often I
wouldn't enjoy the bean and get the flavors that Tom described.  Now I try
to order a minimum of 2 lbs and even this is often not quite enough to play
with and find the right method and technique of roasting before it's gone.

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