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Topic: New Blackbear LTR base profile (5 msgs / 147 lines)
1) From: miKe mcKoffee
FWIW here's my new BB LTR basic profile(s)
(Temps measured probe in bean mass, my beans barely moving style roasting.)
1:00min to 200f
1:30 230
3:00 230
(Start of roast to here dehydration/stabilization ramp, hold depends on 
bean. Ideally based on moisture content, bean size and to a degree bean 
density)
4:00 270
5:00 310
6:00 340
7:00 360
8:00 380
9:00 395
10:00 410
11:00 425 Light City hold for 1min @425 12:00min total
11:20 430 City hold 0:45min 12:05 total
11:40 435 City+ hold 0:30 12:10
12:00 440 Light Full City hold 0:15 12:15
12:20 445 FC 0:15 12:35
12:40 450 FC+ 0:15 12:55
13:00 455 Light Vienna 0:15 13:15
13:20 460 Vienna 0:15 13:35
13:40 465 French 0:15 13:55
Already roasted half pounders of Sumatra FC, Nicaragua City+ and Kenay FC+.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

2) From: Philip Keleshian
Hi Mike,
The profile I have been using is similar to this.  I have been getting =
good results.  I started trying to duplicate Jim Shulman's profile but =
then added the dehydration stage several months ago after reading the =
stuff on Black Bear's page. I think I get less divits now.
Phil

3) From: Rob Stewart
That will be slowing down the beginning a lot more for me. I have been
enjoying a remarkable improvement in the cup lately by being down to 
about 230 @ 1' and 300 @ 4'.
I'll check out the BB profile a bit this weekend.
Rob
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4) From: miKe mcKoffee
The early key of the BB profile is not total time to 300f in a straight 
slow ramp.  It's get to 230f fast and hold for a minute or two then very 
fast 230 to 300f ...
From: "Rob Stewart" 
Sent: Wednesday, April 13, 2005 9:15 PM
<Snip>

5) From: Rob Stewart
I understand....
And I thought my pc ate the Deitrich stuff but found it tonight and will 
be checking it out as well.
Thanks a bunch,
Rob
miKe mcKoffee wrote:
<Snip>
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