I have an I-Roast 1 and have been unsuccessful in slowing down the roast. I set first stage at 350 for 4:00, second stage at 405 for 4:00, and the third stage at 395 for 3:30. I monitor the temperature using the built in function. At third stage the temperature goes to 405 regardless of how low I set the temperature for the stage. Has anybody else experienced this? Steve Hay wrote: From: "Steve Hay" To: homeroast Subject: Re: +Roasting the Panama Carmen Estate Date: Tue, 13 Jun 2006 11:43:21 -0400 On 6/13/06, James House wrote: It must enjoy a good rest and that is the hope I am leaning on considering how much I bought. :) I am only a day and a half out, and it is indeed sour. I noticed similiar sour taste, but not quite as bad, in a batch of Gethumbwini that I roasted right after the 1800. I've had the same problem with quite a few coffees. One thing that has helped in my iRoast is to try to slow down the roast after first crack and let it settle in. I suspect what is happening is that the roast is uneven, so when I stop at City/City+, there are some sour stragglers. This technique has been really effective on coffees that seem to be jumping into second crack before first crack has ended with my normal profile. -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it."
What weight in beans are you using? I get more control with fewer beans, it seems. I think it is a result of the added heat from the mass of beans themselves. 130 grams seems better than 140 (or more) in terms of prolonging the time between cracks. Vicki (the voice of inexperience) Howell Ite wrote: <Snip>
My first taste of the 1800 (rested 2 days) made me frown, and I didn't understand the hype, but it has since become a 'top five' favorite in my stash of twenty varieties. Perhaps more than any other coffee, I cannot say why I love this one so much. It is a very self-assured bean (if that makes any sense at all) with a clearly defined flavor structure (tightly knit and toasty) and a powerful piquant quality. It must, must, must be rested! I would recommend four days minimum. I really love it straight up, but I have to share a blend I did recently: 50% FC 1800 (rested about 7 days), 30% FC+ Costa Rica Conquistador (at about 4 days), and 20% C+ Kenya Gethumbwini (at about 3 days). My Conquistador batch tasted flat to me and I thought it might serve well as a neutral background player in a blend (a filler of sorts). I worried that the Kenya and the Panama would step on one another's toes, but what resulted was tremendous! It was not overly bright and had an incredible fruited roasty quality that I have not tasted before. I will be trying to repeat this blend. ~TO in VA On 6/13/06, Vicki Smith wrote: <Snip>