HomeRoast Digest


Topic: 17 minute roast (10 msgs / 265 lines)
1) From: petzul
It is amazing how /easy/ it is to take your time roasting coffee.
Somehow I had been driven to get a batch done in 13 minutes or less.
Must be the Bostonian in me.
Advice and input from this list has opened up a whole new world for me.
Just now finished a pound roast which I intentionally delayed so it 
would stay below first crack, for 10 minutes!
WOW, What a relief. No worries or concerns about it not rising fast 
enough. I actually had to hold back the Turbo Beast!
The thermostat I left in works fine for this, and even though with the 
oven empty, there is about a 40F difference between when the heater cuts 
off and on again, with  a load, and the TC in the beans the temp seemed 
to hold steady.
So I just tweaked the thermostat up a little bit at a time, and turned 
it DOWN when I wanted to hold a certain temp.
First snap of first crack at 420F (YMMV) in 10 minutes exactly.
 From there it was a slow ramp up to second crack, which I held at 450 F 
easily for the next 2 minutes while I let the timer run.
Beans have a nice brown color, very slight oil. Definitely French Roast, 
which is about all that I do anymore.
Cooled them down to 160F with the hair dryer so I do not need gloves, 
and dumped them into the SS bowl I do my batching with.
Just had to report in while they cool a bit more. Then I will just have 
to grind for a cup (22 0z.) for my french press.
Recently I had been thinking that I needed to use a smaller roasting 
chamber. Takes up less space.
Thought I, since all I can do is about 600 Gr anyway, why bother to have 
all that wasted hardware?
Now I am thinking differently.
With no need to rush the roast, and if it works that slow is better, 
then I can use the chamber I have to roast MORE!
The reason (if I remember right), that I thought I had to stick where I 
am is that a larger batch would not get roasted in the time I wanted it 
to... 13 Minutes or less.
Now it looks like it just may be possible to roast 2 lbs at a time 
(net). There is room to do that!
Perhaps 17 minutes before cooling is okay!
Any ideas of how long you have to roast coffee before it turns to baked 
tasting?
What is your experience with longer roasts? I know drum roasting takes 
longer than a popper, and the result is better. How long is okay?
Thanks for all your help,
PeterZ
Beginning to wonder what to do with all this roasted coffee, here in LHC.

2) From: George Holt
With my BBQ I hit first at about 12:20 to 13:00 minutes on a two pound
roast and can stretch the roast time to about 20-22 minutes.
On Thu, 24 Mar 2005 13:56:02 -0700, petzul  wrote:
<Snip>
-- 
Living Large In Waxhaw, NC.
George Holt

3) From: Wandering Curmudgeon
Remember I'm back!  :o)
miKe mcKoffee wrote:
<Snip>

4) From: miKe mcKoffee

5) From: Oaxaca Charlie
--- petzul  wrote:
<Snip>
 I don't know that there is a set time that results in baked
coffee after that "X" minutes exactly. Having the _bean_ temp
fall at any point past the early drying stage, or staying stuck
at the same temp for very long, seems to be what brings out
"baked" characteristics in the cup. I have done 30 minute roasts
, for a dark french result, that were not baked at all, just
extra smooth and full bodied. Most of us grill roasters go for
17 minute roasts, most of the time, at least when roasting 2 lbs
or more. My FR, roasting that tiny handful it holds, takes
almost 20 minutes for a city roast when I use it in Mexico, with
weak electric current. It roasts the same amount in 6 minutes
here, unless I play with it a lot during the roast. I like the
longer roast better, but wish it was closer to 15 minutes.
 In Tom's cupping notes I noticed that he roasted his Liquid
Amber Blend at different profiles, 16 minute roasts, 21 minutes,
and 24 minutes. He liked the 21 minute roast best for espresso,
with the 24 minute roast a close second. I know a pro roaster
with 40 years experience who swears by his 24 minute roast
profile. Others, usually with hot air roasters, swear by 10
minute roasting profiles. Best cup of coffee I've ever had was
from some ISH, roasted into second crack in a cast iron griddle
in 5 minutes. That wasn't repeatable, and I got almost as great
cups of that bean with 16 minute roasts in a drum. Things get
even weirder when I roast gets stopped (propane runs out)at a
crucial stage, like the first snap of first crack, and re
roasting later turns out the heaviest hit of chocolate ever, and
amazing espresso. Another time the same thing, or close to it,
results in a harsh, nippy and astringent brew with no redeeming
qualities. Go figure...I have friends, with a lifetime of coffee
growing/roasting/brewing experience who actually bake their
greens in an oven, for almost two hours at a time to a nice
cinnamon color, and love the baked flavor. It's sweet and kinda
malty, and never seems to go stale....Drives me nuts because it
"should" be undrinkable.
  Charlie
Brick Oven Roasting in British Columbia 
Do you Yahoo!? 
Yahoo! Small Business - Try our new resources site!http://smallbusiness.yahoo.com/resources/

6) From: Oaxaca Charlie
--- miKe mcKoffee  wrote:
<Snip>
 I will bare witness to what you are saying, Mike. The control
you have over the roast profile with that set up is at least as
good as the best drum roaster in the world. You da man.
  Charlie
Brick Oven Roasting in British Columbia 
Do you Yahoo!? 
Yahoo! Small Business - Try our new resources site!http://smallbusiness.yahoo.com/resources/

7) From: petzul
Hi Mike,
I should have known that something would start with that comment. I like 
both roasting methods, but can roast more with my Turbo Beast, which is 
kinda like a vertical drum that doesn't spin but the beans do spin.
The comments from some who have switched to a drum were that the roasts 
were different. Is that better? ( I misinterpreted it)
Dunno. My palate has not even matured enough (or may be past maturity) 
to be able to discern fruity flavors.
The most I can describe is chocolaty.
Strangely enough I can still tell what I like, and can surely tell 
Harrar Horse from other coffee. Different degrees of roast taste 
different to me, as do different methods of brewing.
Different beans taste different to me, and some I can hardly taste at all.
Never have I tasted blueberry except in a pie or the berries themselves, 
but I still like the coffee you guys say tastes that way.
Same with the cantelope and citrus flavors.
Unfortunately I have bought some other coffee than from Tom, and have 
regretted it.
It is just not as good, but the reasons and definitive tastes elude me.
I will look to Tom for expertise on coffee, and what I may like.
I will roast it the way I want to and what is 'better' or not is purely 
subjective.
Sometimes to me it is better to roast a pound or two at a time.
Sometimes it is better to work out a melange roast with my popper.
Honestly, when you can't even repeat a roast with one method how can you 
say one method of roasting is better than another?
Almost got to PID ing a poppery before I realized that all the roasts 
came out better than *$, and to get an exact duplicate of a previous 
roast was getting too anal.
Today I slipped and inferred that drum roasting may be better than air 
roasting. Gosh, I hope it isn't. Otherwise I have been loving my air 
roasted coffee for over a year wrongly and have wasted all that time and 
coffee!
What ever method you choose is the one that works for you, and no one 
should tell you that theirs is better.
As long as the coffee comes out the way you like it, and it is 
reasonably consistent, for you, then you have found the best way.
Me, I just like to keep tinkering.
PeterZ
miKe mcKoffee wrote:
<Snip>

8) From: petzul
Oh my, again I apologize. I should have said 'when I can't even repeat a 
roast......"
Mike, I know you can control your roasts very well. When I try to repeat 
a roast, I get a different profile, and a different taste.
But still awesome.
PeterZ
Oaxaca Charlie wrote:
<Snip>

9) From: petzul
The fun about roasting is that there are so many ways to do it!
Thanks to all of you for your input. Now I can experiment along the 
direction of increasing the length of the roast, until it gets to the 
point that I don't like it.
Now, do I have to worry about repeatability?
PeterZ
Really really slow lane, here in LHC.
Oaxaca Charlie wrote:
<Snip>

10) From: Ben Treichel
petzul wrote:
<Snip>
When I first started wanting to automate roasting it was so that I could 
repeat a roast and therefore be able to change something specfic and see 
(taste) the effect that it had. Then the whole Zen (A.J., who's a buddy) 
vs. control freak discusion started.
Ben
Who still insists that he neither, but is a TechnoMage.


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