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Topic: Roasting the Panama Carmen Estate 1800+ (6 msgs / 213 lines)
1) From: Rob Stewart
This is a multi-part message in MIME format.
 I agree with Tom Owen on this one.
I tried several roasts that I was disappointed with what I was getting =
out of this bean and felt I just was not hitting it. I have been very =
pleased with several roasts now at fc-fc+ but getting there by holding a =
lower ending bean temperature of 330-332f. for the last 2.5 to 3 minutes =
of a 15 min. roast in a Rosto.  That's a minute  longer than most of my =
roasts.  If you are having a hard time with this one you might want to =
approximate something like this.  Nothing but wonderful flavors even at =
2.5 days rest.  It's a little different but going to be one of my =
favorites and I don't regret loading up on this one.
End of Minute temps:  =
185,225,250,270,290,310,340,370,400,410,418,424,430,430-432,430-432f.,  =
and cooling is about a minute or so for me.  I keep thinking I should =
try something different than slowing down so much before 1st (410). I =
seem to have gotten stuck in a rut and intend to experiment more with =
slamming into first and then slowing down. I've done that a little but =
this getting experience takes lots of roasts to arrive at a valued =
conclusion that it works or does not.  Lucky for me, I get to rip from  =
MM's occasionally posted  Rosto profiles that are easy for me to =
duplicate and then head out on my own from there.
Rob

2) From: miKe mcKoffee
Rob,
Glad you included more temps later in the post 'cuz first stated 330-332f
finish bean temp, uh, nice way before even cinnamon tan! (Unless you
actually meant dropping and holding the finish temp a good 100f)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Rob Stewart
	Sent: Friday, July 07, 2006 12:49 PM
	
	 I agree with Tom Owen on this one.
	I tried several roasts that I was disappointed with what I was
getting out of this bean and felt I just was not hitting it. I have been
very pleased with several roasts now at fc-fc+ but getting there by holding
a lower ending bean temperature of 330-332f. for the last 2.5 to 3 minutes
of a 15 min. roast in a Rosto.  That's a minute  longer than most of my
roasts.  If you are having a hard time with this one you might want to
approximate something like this.  Nothing but wonderful flavors even at 2.5
days rest.  It's a little different but going to be one of my favorites and
I don't regret loading up on this one.
	End of Minute temps:
185,225,250,270,290,310,340,370,400,410,418,424,430,430-432,430-432f.,  and
cooling is about a minute or so for me.  I keep thinking I should try
something different than slowing down so much before 1st (410). I seem to
have gotten stuck in a rut and intend to experiment more with slamming into
first and then slowing down. I've done that a little but this getting
experience takes lots of roasts to arrive at a valued conclusion that it
works or does not.  Lucky for me, I get to rip from  MM's occasionally
posted  Rosto profiles that are easy for me to duplicate and then head out
on my own from there.
	Rob

3) From: Steven Sobel
Rob,
How are you able to control the temperature in your Rosto?  Are you using a
Variac to control the voltage or have you modified your Rosto as Mike did
http://mdmint.home.comcast.net/coffee/Rosto_mod.htm)
Steve
On 7/7/06, Rob Stewart  wrote:
<Snip>

4) From: Rob Stewart
This is a multi-part message in MIME format.
Yes and Yes....    The 330-332f at the beginning of the post should have =
been 430-432f    sorry about that.... geez..
and yes Steve, a setup with a variac and split wired with a radio shack =
transformer and dimmer switch for the fan control similar to Mike's. =
Pryor to following Mikes instructions I could not reach 1st in 40min. =
due to having about 115v where I live.  I have a temp probe just into =
the beans about 3/4" when they are still green and have not expanded =
yet.  I tried a few depths and found that to be where most beans start =
1st at about 410f.  and concluded that would be a good spot. 
Rob

5) From: Rob Stewart
This is a multi-part message in MIME format.
OH,  lol .... and I now see I refered to Tom Owen instead of Tom Ogren, =
who posted in this thread. 
r.

6) From: Tom Ogren
My brush with fame hath ended.
On 7/8/06, Rob Stewart  wrote:
<Snip>


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