HomeRoast Digest


Topic: ...Swing and a miss! (14 msgs / 487 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Vince Doss
Well, I finally got all the items I needed to get my new RKDrum up and
running. I selected my first bean arbitrarily, it was El Salvador-Finca El
Carmen. Having never roasted coffee before, I was unsure that I would
recognize ANY cracks over the rythmic beat of the rotisserie turning. I
tried to follow some recommended profiles but ended up with a foul tasting,
undercooked mess, not really sure I had even gotten on 1st. Not willing to
accept defeat so easily, I threw the batch back in the drum and headed for
2nd. The times were quite long, the overall roast taking over 20 minutes. I
pulled it, cooled it, and bagged it for 4 days. I then moved on to my secon=
d
pound, this time I used SM's Puro Scuro blend I preheated the grill to the
550 range, loaded the beans and tried to maintain the grill around 480. I
got 1st crack at 10:00, 2nd at 14:00, pulled it at 16:00, cool to touch at
20:00. I tasted it after a few hours and found it to be without body
although not terrible. I bagged it for 4 days and brought it to work today
and fed it to my colleagues....IT IS PRETTY DARN GOOD!!! I am excited to
just have it drinkable but it has a nice aroma and is not oily (the beans
are mostly dry). I plan to try to go a little darker tonight with some of
the same bean. The first batch (Carmen) is drinkable as well, I tried a
little in the FP this morning. So all in all I am pretty satisfied with my
first attempts and am looking forward to getting to know my RK Drum better
and settling into a roast the I like and can repeat and then moving on to
experimentation with other beans and roasts. I now have to get a real
grinder though, as my newly acquired Miss Sylvia is not letting me by with
sloppy grinding from my cuisinart. MichaelB gave me some Monkey to get me b=
y
for a few times but my first pull was pretty lousy. I need some alone time
with Sylvia to experiment...
Cheers!
Vince

3) From: Gary Townsend
Vince Doss  wrote:
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Vince,
Sounds like you are having fun...
An RK Drum & a Silvia ??? You must have a really understanding
Significant other ;-)
I had to sneak in the front door when I bought Rocky...
Then Livia...and then newly aquired Poppers...etc....
Chaff Happens !!! LOL
Gary
-- 
 Albert Einstein - "Reality is merely an illusion, albeit a very persistent=
 one

4) From: Ed Needham
It shouldn't be that hard.  I'm wondering if your thermometry is a bit off. 
And I'd guess that if you are using the thermometer that came on your grill, 
it is.
Shoot for a roast of about 18 minutes to second crack, then tweak it from 
there.
If it were me, I'd crank the grill as high as it could go and see where the 
cracks fall, then do the next roast with a little less heat to get close to 
the 18 minute mark.
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************

5) From: Vince Doss
Thanks for the feedback Ed!
I have the SM digital w/ thermocouple run through 1/4" copper tubing down t=
o
a cast iron griddle that is laying on top of the burner guards and I have
the SM 8" stem Cooper thermo set in the hole that was for the OEM thermo an=
d
its tip sits right over the center line of the drum.  I get a higher temp
from the top thermo instead of the bottom thermo next to the heat source.
This surprised me. Should the ambient temp in the top of the fire box be
higher than by the burner? Maybe from the accumulated heat rising? anyway,
once everthing comes up to preheat the two thermos come closer in their
readings. I will get some pics of the set up and try what you suggest with
cranking it up on high and adjusting down from there.
Thanks
Vince
On 5/18/06, Ed Needham  wrote:
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6) From: Ed Needham
I didn't get nearly as good of a result with a small Cooper thermometer I 
was using some time back.  I added a $20 pig smoker thermometer at near the 
midline of the drum on the front and it gives me readings that I would 
expect based on the time taken to roast.
The stock grill thermometer reads 700F when the regular thermometer reads 
470F.  The stock one is a few inches higher in the grill body.
I used a cast griddle plate to see if I liked it and took it out after a 
while.  It took too long to heat up and I didn't have the temperature 
flexibility that I get with the perfed ceramic tiles.  It seemed to inhibit 
the airflow too.  Just my experience.  Your mileage may vary.
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************

7) From: Jason Brooks
Ed,
    Is this something like your ceramic tiles?http://tinyurl.com/h8v59I'm trying to get things together to have my BBQ roaster operational and
this is one of the questions I've had.  I've also wondered about lifting
the standard rocks a bit and thinning them.
Jason
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-- 
Jason Brooks
jbrookshttp://members.kinex.net/~jbrooks/blog/blog.html-----------------------------------------
This email was sent using Kinex WebMail.
   "Webmail for the World!"http://www.kinex.net/

8) From: raymanowen
Jason,
Thanks for the link. ThermaTiles look pretty useful as heat moderators over
the gas flame.
Cheers -RayO, aka Opa!
Got Grinder?

9) From: Justin Marquez
On 5/18/06, raymanowen  wrote:
<Snip>
I used an old small sized cookie sheet with numerous holes poked in it to
act as a heat diffuser and that worked OK, too, although after 8 months of
roasting, it was looking pretty doggy - all rusted and warped.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

10) From: Jason Brooks
Justin,
I've wondered about something like that coupled with a sparse coating of
laval-style rocks.  Maybe knocked down smaller so they don't hit the
chamber.  And maybe even an oven broiler pan top, already slit for heat
transference.
Jason
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-- 
Jason Brooks
jbrookshttp://members.kinex.net/~jbrooks/blog/blog.html-----------------------------------------
This email was sent using Kinex WebMail.
   "Webmail for the World!"http://www.kinex.net/

11) From: Rich Adams

12) From: Justin Marquez
On 5/18/06, Jason Brooks  wrote:
<Snip>
I should have finished the description ... I had a few lava rocks in the
bottom to support the pan, too.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

13) From: rnkyle
This is a multi-part message in MIME format.
I use a 12 gage cold rolled steel plate as a Diffuser with about 1.5" of =
clearance all around. I also am in favor of analog thermometer verses a =
digital. I like Ed have it placed dead center of the drums length and =
diameter.
I may be wrong but will do the experiment again when I roast again. 
I checked the grill with the lid closed and on high an found that for =
each 2" up from the flame using a IR gun thermometer the temp dropped 50 =
degrees.
I will run the test again when I do my next session.
RK

14) From: Ed Needham
Different than mine but maybe better.
Here's mine.  I got them at Home Depot but I have not seen them there 
recently.http://www.grilllovers.com/shopitemdetail.aspx?itemidI84778&sc=*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************


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