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Topic: My first Tradition SC/TO roasts (37 lines)
1) From: Sandy Andina
Finally fired up the SC/TO I won from JavaJerry, who graciously  
offered it up as a Tradition (along with a lb. ea. of his green and  
roasted espresso). The roasted stuff was terrific, at FC-Vienna  
tailor-made for milk drinks. I still had a little Red Line and Red  
Line decaf greens on hand, so I figured I'd try roasting them first  
before I tried doing Jerry's blend.  (I have a guitar-forum gathering  
coming up Sat., to which I'm bringing Silvia and Rocky, so I thought  
I'd show off my homeroasts along with my barista skills). Jerry  
suggested setting the TO to 450F and running the SC's heater for the  
first five minutes, then cutting off the SC heater and lowering the  
TO to 400 until first crack has been over for a minute, then resuming  
450 until second starts.  I noticed that this results in first crack  
starting at about 4 minutes.  But the roast progressed very fast even  
after I lowered the TO's temp.  I had to end the first 12-oz. batch  
at about 9 minutes, and saw an oil spot or two (not quite Vienna,  
though). I didn't go much further with the second batch, but at least  
I was able to cut it off at a true FC. Red Line is normally best at C  
to C+, and this roast emphasizes the anisette over the chocolate of  
the lighter roast. Still quite drinkable.  The decaf roasted even  
faster, reaching Vienna-to-French in the same time period--but decaf  
espresso needs to be darker anyway.  Chaff is considerable with  
regular (I had to put down tinfoil all around to catch the chaff,  
some of it ignited), but nonexistent with decaf.  I will try Jerry's  
blend next, and see what settings I can tweak to get a City+ with Red  
Line  and some of SM's Centrals.
It was such a pleasure to be able to roast 12 oz. at a time and not  
have to wait too long between batches!
Sandy
www.sandyandina.com


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