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Topic: 1st CO roast (5 msgs / 214 lines)
1) From: Peter Elkins
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Hi, Peter.
It was probably 50 degrees out.  I tried brewing some of it today in a small
presspot.  I knew I was in trouble when the grounds sank like a rock to the
bottom.  It tasted awful.  I'm going to have to chuck the whole batch.  Such
is life.  I'll try again today with a 10 oz. load.  That's the largest SO
batch I can do at this point without raiding my new order.  That batch I did
yesterday was larger than I thought.  It came out to over 13 oz. "roasted",
if you could call it that.
Thanks,
Pete

2) From: Peter Schmidt
Hi Pete,
I roast with the same roaster in my unheated basement (have the ductwork
insulated so that most of the heat makes it to the 1st floor), and in the
middle of winter it's in the mid to upper 40's down there.  Those kind of
temps can definately use the SC heat.  And I still haven't figure out the
spacer idea.  Seems that sometimes it helps hold the heat in, and then
sometimes it seems that the CO is too far away from the beans.  My latest
spacer is formed from a 1" X 1/16" aluminum strip from HD.  If you cut it
too about 35 1/2" and bend it will snap into place and stay there nicely.  I
had a 1" strip that was formed into a spacer w/ a strap hinge mounted over
a cut-out, which could be opened to let chaff out, or closed to keep heat
in.  The jury's still out on that one.
Let us know how today's roast goes.  If it's windy outside, think about
shielding the roaster on 3 sides w/ a box or something.
peter
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3) From: Peter Elkins
Hi, Peter.
I went out today with 10.3 oz. of Mexico Chiapas Jaltenango.  I got rid of
the spacer and went with my more or less round 1" drive cleat.  It was a
whole lot warmer today, probably 65.  The roast seemed to be going well, an=
d
I hit first crack at 8:45.  It was easy to hear, though still quieter than
I'm used to.  It went for 2-3 minutes, then seemed to keep going.  I took
the oven off a couple of times to take a look, slow down the roast.  At som=
e
point, it became clear to me that at least some of the beans were in second
crack.  So, I ended up stopping the roast at 12:45.  It wasn't quite rollin=
g
at that point, but solid second.  I cooled the beans quickly, and they look
OK.  I think Tom's description said that this bean is good dark, so it
should be fine.  The roast was still uneven, though not too bad.  I'm reall=
y
having problems with the stirring rod hanging up early in the roast.  I
think I'm going to chuck the barb splicers and just put a few barrier strip=
s
on each arm, see how that goes.  I'm also going to see if I can attach the
cleat to the SC with some 1" high binder clips.  All in all, a big
improvement.  I ended up with 9 oz. of usable beans.
Thanks,
Pete
<>

4) From: Peter Schmidt
Way to go, Pete........
Each roast should improve.  You'll develop a knack for when to cut the heat
and/or lift to keep 1st from running right into 2nd.  The ambient temp and
the roast size, as well as any prior batches preheating the roaster.  Still
yourself and get centered so that the harmonic convergence of you and the
roaster can come to within 3 megaherz, depending on your lattitude and moon
phase.
You may consider doing an 8oz roast with stock arms, just to see what
happens.  I'm not sure if I remember what your 'drive cleat' is.
Good luck,
peter
Hi, Peter.
I went out today with 10.3 oz. of Mexico Chiapas Jaltenango.  I got rid of
the spacer and went with my more or less round 1" drive cleat.  It was a
whole lot warmer today, probably 65.  The roast seemed to be going well, and
I hit first crack at 8:45.  It was easy to hear, though still quieter than
I'm used to.  It went for 2-3 minutes, then seemed to keep going.  I took
the oven off a couple of times to take a look, slow down the roast.  At some
point, it became clear to me that at least some of the beans were in second
crack.  So, I ended up stopping the roast at 12:45.  It wasn't quite rolling
at that point, but solid second.  I cooled the beans quickly, and they look
OK.  I think Tom's description said that this bean is good dark, so it
should be fine.  The roast was still uneven, though not too bad.  I'm really
having problems with the stirring rod hanging up early in the roast.  I
think I'm going to chuck the barb splicers and just put a few barrier strips
on each arm, see how that goes.  I'm also going to see if I can attach the
cleat to the SC with some 1" high binder clips.  All in all, a big
improvement.  I ended up with 9 oz. of usable beans.
Thanks,
Pete
<>

5) From: Peter Barnes
You guys need to stop replying to each other.  I'm getting confused.
cheers
peter
p.s.  Hey Peter, where in New Jersey do you live?  
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