Michael Dhabolt wrote: <Snip> Mike- Thanks for the info. I think you answered the nut of my question(s). As a brewer I am quite familiar with using PIDs and ultimately will homebrew up some scary contraption that needs a 600 page manual to operate. For now I was just trying to get a feel for some basic targets and was concerned mostly that my cooler ambient temps were slowing the roast down too much. But based on your numbers, other info I have found, and the great coffee I have had I think I'm at least in the ballpark. I was also a little concerned that my $3 popper was tired and not getting hot enough fast enough. I think I'm okay though. So, I'll get a few more roasts under my belt and then start to hack. BTW, I have tried tilting a little, but also haven't really tried to max out my capacity either so movement hasn't been a problem. I found that it's just as easy to roast another batch or two right after the first instead of cramming more greenies in there to begin with. I also found that with my inexperience that I was stopping the roast a little early so combining a couple batches of the same beans but slightly different roasts evens it all out a bit. Thanks again for the help and info. P.S. I'm using a stock Poppery and I'm pretty happy so far. JF Junior Roaster Brewmaster
Sounds like you did accidentally what is often done intentionally to get the most complex taste, a melange. Two or more batches of the same bean staggered degrees of roast often more complex cup than any single roast. miKe <Snip>
Frank Fairchild wrote: <Snip> Thanks for the response. I think my roasting times are pretty reasonable and it sounds like your conditions are similar to mine. I can also take from this that my warmer weather roast times were probably way to short. I have a dial thermo, but it's placement and accuracy aren't enough for me to gather enough accurate data. I'll upgrade to something else (or a PID) as time allows. I guess another first necessary mod is to split out the fan and heater circuits to have separate control of each. I was mostly concerned that I was roasting too slowly and baking the beans instead of getting closer to an ideal profile. Sounds like I'm pretty close to acceptable anyway. Thanks again, -- JF Junior Roaster Brewmaster
Michael Dhabolt wrote: <Snip> You guys are bumming me out with your talk of Stumptown. I am temporarily displaced in NY so please feel sorry for me. -- JF Junior Roaster Brewmaster
There has got to be a good "house" in New York. IIRC one of the recent female Barista champions (or runners up) works some place in the City. Stumptown will still be here when you get tired of the "Big" City. Mike (just plain tired of big cities). On 12/6/05, Coffee Dork wrote: <Snip>
Michael Dhabolt wrote: <Snip> Mike - Oh, but if it were only NYC. Nope, I am in NY which is not NYC. I live in the middle of a coffee wasteland. Luckily there is some good beer and I have found y'all and SM to keep me company. My next trip out there will be in July for a friend's wedding and the Oregon Brewer's Festival. So I have that. And my recent trip to HI for the Kona Coffee and Cultural Fest. Man, it's cold here... -- JF Junior Roaster Brewmaster
On Dec 6, 2005, at 6:54 pm, Michael Dhabolt wrote: <Snip> There have been a few mentioned on alt.coffee that are supposed to be pretty good. I haven't tried any of them but these are the ones I recall being mentioned: 1. Joe -- located on Waverly off 6th Avenue (Greenwich Village area) 2. 9th Street Espresso -- located at 9th and... I'm not sure. (Angelo?) 3. A place out in Brooklyn, whose name I can't recall, that you can get to on the L train -- supposedly the best of the 3. Search alt.coffee from groups.google.com for more info on these. If you are looking for fresh roasted coffee to brew yourself, I recommend Whole Foods -- there are several locations in Manhattan. It won't be as good as home roast (it's a little flat, in my opinion due to inadequate cooling) but it will be fresh if you check the roast dates on the bins. If the bins don't have the dates (the Columbus Circle store does not) ask them to check the roast log to find out what was roasted that day or the day before. John Blumel
John Blumel wrote: <Snip> Been there, and yes it is good. <Snip> I haven't been to these two. I have been to a couple other good places. All are fine, and would be great if they were right dow the steet from my house. I'm in BFE NY and not NYC. Coffee here is Dunkin' Donuts (both spelled wrong) or diner(tm) coffee. <Snip> Exactly, which is why I will home roast. I have found decent beans around the NE in general but nothing to write home about. Teh roasts at Stumptoen are some of my favs and I have yet to find a local roaster here that does anything close. -- JF Junior Roaster Brewmaster
Alchemist John wrote: I don't think you can reliably get that by hitting 2nd while there is a large delta T. The outside it too dark, the inside is "correct" since where there is a delta T with chamber and "bean", on a fast ramp, it would seem there is a delta T for the inside and outside of the bean. Tip toeing into your EOR brings that intra bean delta to nearly 0. At least the is my guess. I believe that I regularly see evidence that the bean to chamber delta T can actually go slightly positive [opposite of normal] between 1st and 2nd due to exothermic reactions. Tom, in his roast pictorial states "Since first crack is an exothermic reaction, the beans are giving off heat in first crack, but the [sic] quickly become endothermic". While he may be correct that the roast is still endothermic around end of first crack, I strongly get the sense that after completion of first it goes exothermic based upon the acceleration of probed bean mass temperature without heat input increase of air flow reduction. Doug Re: air popper raost times - was Re: +air popper vs. freshroast
I don't see how our statement contradict. Am I missing something? At 13:13 12/7/2005, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
John, they don't contradict. I did not intend that implication. Mine was essentially a "I agree, here is my observation" type of post. Doug
Alchemist John wrote: <Snip> I know I am. Have no idea what a Delta T is. So most of what was said was meaningless to me. -- Rick Copple Marble Falls, TX
Delta T be Alchemist high falooten term for ramp rate;-) miKe <Snip>
It's a new airline drink.
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Delta T is the difference (delta) in the temperature (T) of two item. In this case, the roast chamber and the bean temperature. Sorry about slipping into the shorthand. At 21:48 12/8/2005, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
It sucks when terms seem to get hardwired in. I remember going to the state fair, looking up at a banner that said "Salute to Ag" in the livestock area and asking Penny if she had any clue what "Salute to Silver" means. I was absolutely clueless.... At 22:01 12/8/2005, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
All hands - please raise a cup, and offer a toast to our host. We're toasting with Delta Tea - so keep the pinkie out there! Thanks for the chuckle! Brett On 12/9/05, Ed Needham wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
On Fri, Dec 09, 2005 at 04:29:52AM -0800, Alchemist John wrote: <Snip> If it makes you feel any better when I just read that I also defaulted to "Salute to Silver". I also missed a turn one time beacause I didn't recognize "Pearl" as the street I needed to take, I was looking for "Perl". Getting back to coffee: The monsooned malabar (even with a messed up roast last night) is doing great on 12 hours degass. ~/Matt There are 10 types of people in the world, those who understand binary and those who don't.