I have the dress rehearsal for that video on Sunday and Wednesday evenings, followed by some new Desperation Blend* in a tasting session. *I purposely vary the "Desperation Blend," because I've forgotten the rules for blending. I hate rules. Wing it- Plug it in/ Push Go/ Make heat/ Roast coffee/ Stop when done. Cheers -RayO, aka Opa! Got Grinder? On 8/21/06, Robert Yoder wrote: <Snip>
I did find it on Google Video. Searched on: coffee roasting.http://video.google.com/videoplay?docid=-6788836426229860887&q=coffee+roasting
I recall this video. Interesting for anyone who can't conjure up an image of what's meant by HG/DB roasting. Yes, we are serious. Yes, these are the tools. Yes, the coffee actually gets roasted. A word of caution, though, if you are just getting started. Don't take the specifics you see too seriously. The guy roasting hasn't had a lot of experience (at the time the video was shot) and I hope that he's altered his technique by now. His commentary is more or less accurate, but not entirely. For example, he has the tip of the HG practically touching the beans, and there are moments when the HG is stationary. I seem to recall his wearing safety glasses, but maybe I imagined that as I began to doze (there's a kind of Andy Warhol quality of watching not-much-happening). And what's with those industrial mitts? IMO, not at all necessary. OTOH, props to the guy. Every little bit helps, and I'm sure that the video has gotten lots of people figure, "Hey, I can do that.". On 8/22/06, Carole Zatz wrote: <Snip> -- Martin Heat + Beans all the rest is commentary
On 8/22/06, Heat + Beans --all the rest is commentary wrote: <Snip> If I recall correctly, his first heat gun heat setting is 570 degrees, and he says he is roasting something like 3/4 pound of greens, so he probably has trouble bringing his bean mass up to temp. Brian
Regarding distance, it's a matter of a couple of inches +/-. My default roast is to set the timer and think about a "target profile." For smaller roasts that would be somewhere in the neighborhood of 5-6 minutes to first c., though 3 oz is likely to want to be faster. If it seems that you are getting much earlier cracks, then add distance. IMO, best consistent roasts should reach at least 8-9+ minutes before 2nd, but that's a matter of taste. The learning curve isn't that steep and can be easier if you stick to the same beans and batch size over several roasts in order to adjust. One strategy might be to get some advice on beans that folks say do exceptionally well resting for a week or more and roast a bigger batch of these. Then you can also blend smaller roasts of (typically) brighter beans that do well witth quicker roasts. Baking has never been a problem with HG roasts for me - - - probably because too quick (and uneven) a roast is more a risk than a stalled roast (especially in the later stages). With your 570/1000 settings, I'd just keep it set on 1,000 and "adjust" the temp by moving the HG farther away. Regarding the temps of roasts, I had good success finding just the right digital probe-type that I could fasten near the tip of the stirring stick. Worked well, but only in somewhat deeper batches. Interesting for a while just to prove I could do it, but it turned out to be data overload. I had enough sensory info coming in from the roast already, I wasn't inclined to record temps and cupping notes for particular temps, and when there was a disparity between the temp that I thought I wanted and what my senses told me, I just ignored the temp and went with my hunch. Martin On 8/22/06, Robert Yoder wrote: <Snip> -- Martin Heat + Beans all the rest is commentary
To be honest, it was this video that convinced me that what I really wanted was a hot-air roaster :) First started with a FR8+ and after the two months it took for it to pay for itself, I bought an iRoast2 which does the trick for me.