HomeRoast Digest


Topic: DB/HG by lantern, was Re: +How Time Roasts, If Can't Hear Cracks? (8 msgs / 119 lines)
1) From: Brian Kamnetz
Sheila,
I try to watch for the smoke that appears sometime after first crack
and before second; were you able to see that more clearly in the light
from the lantern?
brian
On 9/20/06, Sheila Quinn  wrote:
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2) From: Sheila Quinn
Hi Brian,
Yes, I could see the smoke pretty well. No problems there! It was 
actually a fun experience - I think I'll try it again sometime. I wasn't 
sure I would know what was going on w/o seeing the bean color, but it 
was no problem. Forcing myself to rely on other things was good for me, 
I think!
The only reason I did this was because I was so low on roasted coffee 
that I was desperate. Just crossed my fingers and hoped for the best. I 
usually roast right BEFORE dark when it's cool outside. Easier to cool 
the beans that way.
Sheila
Brian Kamnetz wrote:
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3) From: True, Dennis W. FC1 (CVN69)
But that also can make it harder to get the beans to temp....
Dennis
I usually roast right BEFORE dark when it's cool outside. Easier to cool
the beans that way.
Sheila

4) From: Sheila Quinn
LOL, not really. It isn't COLD outside, just cooler - like 70 degrees or 
so. I live in the "almost desert" area of Southern California. It's way 
too hot outside during the day and the beans don't cool well.
True, Dennis W. FC1 (CVN69) wrote:
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5) From: True, Dennis W. FC1 (CVN69)
AHHH.... I have noticed for me below 65 Degrees I have to extend my
times by about 1 min for each 5 deg below it...
Dennis
LOL, not really. It isn't COLD outside, just cooler - like 70 degrees or
so. I live in the "almost desert" area of Southern California. It's way 
too hot outside during the day and the beans don't cool well.

6) From: Brian Kamnetz
Interesting to know that HG/DB times are extended by cooler weather.
Makes sense, but I hadn't considered it, having switched to that
method only this summer.
Brian
On 9/20/06, True, Dennis W. FC1 (CVN69)  wrote:
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7) From: Sheila Quinn
Yes, it does take a couple of extra minutes in the winter. But even 
then, it's rarely below 50 degrees. If I were in my home state of 
Minnesota I can imagine it would be very slow-going in the winter!
True, Dennis W. FC1 (CVN69) wrote:
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8) From: Brian Kamnetz
A year ago last summer I turned a friend in Madison on to roasting
with a hot-air popper, and in the winter I know he was experiementing
with cardboard boxes to contain heat for the popper. This past summer
I turned him on to HG/DB roasting. He liked the control and sounded
like he was thinking of making the switch. If he does, I am interested
in finding out from him how roasting goes when the temps plunge below
zero.
Brian
On 9/20/06, Sheila Quinn  wrote:
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