nothing too exciting...http://www.brokenflipflop.com/RKDrum/index.htmlVince
Looks good, did the dog come with the setup?? On 5/18/06, Vince Doss wrote: <Snip> -- "Good night, and Good Coffee"
Vince, Nice setup! My RK setup looks "backwoods" compared to yours. Mine as a many more revolutions on it too! Nice Pug! He looks a lot like my Nigel Cletus, otherwise known as our "night stalker" or stealth pug in the dark! We have 5 Pugs: one silver, one apricot, one black, two fawns and a litter due next week! (I know OT OT OT, but how many hot dog carts did Tom take pictures of in his travel log? I even had a Hot Dog for dinner tonight!) Now back to some serious roasting stuff. First off did you really want to roast your coffee that dark? You may want to go a bit lighter for more varietal flavor. Check out my roasting profiles on Ron's web site. Second, I would move the temp probe to a better location. Rather than under the drum, move it along side the drum about half way up the bottom half of the drum. That is where your beans are going to be spending most of their time if you roast 2 pounds or less. You can regulate your profiles much better. Where you have your probe, the temps are much higher than the beans. So welcome to the adventure! It looks like you are off to a great start! Les On 5/18/06, Vince Doss wrote: <Snip>
Let us know how the cast iron griddle is doing. Living in the midst of nowhere close, I'm always trying to find local resources for my projects. Most of the suggestions I've read for heat diffusers aren't local for me. A cast iron griddle would be. Jason <Snip> -- 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/
Les, Actually I have read most if not all of the info you have provide (thank you!). This is as dark as I want to get and it is actually the second "real= " roast I have done. I just wanted to crank it up on high and time it to get to 2nd crack and see the smoke and get a feel for the set up. This was SM French Roast and the next batch is lighter.I will try moving the thermo around. I also think I am going to look at the various fire tiles and set u= p a grate with tile on it for a more permanent set up. We took the Pug in from a family that couldnt "deal with a hyper dog". She is fitting in nicely with my 2 Labs Jake and Maggie, she is their new toy, her name is Dorina...dog,little dog, black dog, etc... Vince On 5/19/06, Les wrote: <Snip>
Sorry I called Maggie a "he." The important thing about roasting is control. As long as the roast turns out the way you want it, awesome! My goal is to help a fellow roaster on the journey. I am enjoying a very fine half-caf Horse Horse this morning. Next to roast on my continual around the world coffee experiences is some of last years Yellow Bourbon Brazil. Then it is off to Hawaii for some great Kona. Then I am off to India to finish off last years great offering of India Parchment. Les On 5/19/06, Vince Doss wrote: <Snip> al" <Snip> t <Snip> up <Snip> e <Snip> , <Snip> t! <Snip>
Gee Les your such a traveling man, how do you find the time?. Never quite tought of it as journey around the world of coffee, but I guess it is. I just did a espresso blend of DP Brazil, 50% DP harrar 20%, WP Sumatra 20%, a touch of Indian Premium Robusta 10% . Now thats a bit of traveling in one day, isn't it? RK
Sounds like a wonderful cup! Was that preroast blended or post roast? Les On 5/19/06, rnkyle wrote: <Snip> , a <Snip> k <Snip> get <Snip> SM <Snip> et <Snip> She <Snip> oy, <Snip> s <Snip> n <Snip> . <Snip> g <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
It was pre blended and taken to Vieanna. A 4 lb batch and 1min 15 sec into 2nd crack on the RK of course. It is a potent cup with great body pungent dark chocolate with a bit of currant. It also makes a great americano, and I'm quite sure it will cut throught the milk nicly on caps and latte's. I'm going to due the blend again but without the robusta next time. RK
I was going to try it without the Robusta. I don't use Robusta much anymore. I did a perfect roast of Brazil Yellow Bourbon this morning. 1.5 pounds to a full city plus in 15 minutes. I couldn't wait, so after about 2 hours I had a KBM pot. It was delicious. Les On 5/19/06, rnkyle wrote: <Snip> te <Snip> I <Snip> 0%, <Snip> ank <Snip> o <Snip> s <Snip> mo <Snip> . <Snip> as <Snip> my <Snip> in <Snip> t <Snip> ff. <Snip> y <Snip> ong <Snip> is <Snip> . <Snip> . <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Les I do thing it would be better without the robusta, It would mello it out just a touch, but the blend is a great all around blend as it is really nice as it is for milk based drinks. RK
Les, For a "perfect" roast I see 15 minutes to FC+. A couple more details if you don't mind: When did you get the first snaps of first crack? When did first crack complete? When did second crack start? Thanks...
Scott, Every bean has a "sweet spot", not a perfect roast. I hit the sweet spot on the current Kenya and it was awesome! I would have missed it except for the "roasting gods" who forced my pin stuck for an extra minute! Now to answer your question. I would call it my middle of the road roast. I like to hit first crack at between 9:00 and 10:00. I like 1st crack to end at 12:00-12:30 and coast to a nice full city at 15 minutes. Figure 20-30 seconds to dump and start the cooling cycle and you have a nice full city plus. Les On 5/22/06, B. Scott Harroff wrote: <Snip> t <Snip> . I <Snip> ! <Snip> nd <Snip> to <Snip> was <Snip> nd <Snip> g". <Snip> ew <Snip> ne <Snip> e <Snip> ug <Snip> o <Snip> hot <Snip> a <Snip> u <Snip> my <Snip> mp <Snip> t <Snip> ou <Snip> er. <Snip> ns. <Snip> t <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Les, Thanks for that info...that was just what I needed to program FrankenTop to try to replicate your roast for myself!!