HomeRoast Digest


Topic: max roast times (in a popper) (4 msgs / 144 lines)
1) From: Leo Zick
so ive seen great terms like 'gently roasted', and 'extended roast',  
and 'stretched roast'.  I love marketing.
I've also read that the max roast time in a popper should be kept to  
~12mins, for fear of 'baking' the beans.  I'm sure I can stretch the  
roast out longer, but was curious if any popper-roasters here could  
shed some light on roast times (and profiles, if you wouldnt mind  
sharing your secrets!)
Can I go longer??
My current profile, which seems to work well in that i dont get oil,  
and the beans all come out even (except for the crazy yellow bourbon,  
weird!) is:
0-2 mins: 0-250F
2-4 mins: 250-300F
4-6 mins: 300-350F
6-8 mins: 350-400F
8-10 mins: 400-420F
10-12 mins: 400-440F (or up to 460 depending on bean)
granted, i need these fairly large swings b/c with the popper the  
tightest delta i can keep is around 30degF, so i try to just keep it  
at a steady ramp up as best i can.
comparing my profile to Tom's, im about 2 stages different in crack  
times.  I typically get 1st crack around 6-7mins, and as low as 350F,  
typically 400F, i think thats a bit off from what the roasting page  
suggests, but cant come near it, so was wondering if my profile is  
'good' for a popper..
-Leo (who wants this mysterious long roast)

2) From: Scjgb3
Leo,
     I use a west bend and wear ever popper, the  numbers you posted are 
almost the same as mine. what i do, when roasting is let  the beans get almost 
through w/ the first crack then i plug the popper into a  50ft ext. cord to get 
more time between the first and second crack, this has  worked well for me in 
bringing out the full flavor of the bean better.  especially w/ Ethiopian 
harrar and Guatemala trapichitos.
 
scjgb3
 

3) From: Douglas Strait
Leo, assuming that those are probed bean temperatures your profile 
looks pretty good. It is not too unlike what I use except that I 
typically go a couple of minutes longer in the final phase since I 
don't care for "bright" roasts. My total popper roast times tend to be 
in the 12-14 minute range. There are other air roasters on the list 
[Mike D comes to mind] that typically go out to 15 minutes. I don't 
think you need to worry about "baking" the beans. That effect is 
generally associated with excessive time spent between 300F and 1st 
crack.
BTW, the appearance that you can get 1st crack as low as 350F suggests 
that your temperature measuring method has a slow response time and/or 
your roast chamber inlet air temperature varies through rather large 
swings in response to whatever method you are using to control heat 
input.
Here is my standard profile [temps are probed bean mass]:
0:00-3:00 drying stage at 290F and below
3:00-(6:00 to 8:00) ramp to first crack
1st crack to 1st crack+5:00 plateau or slow ramp in 415-425F range
1st crack+5:00 to finish slow ramp to final temperature
Some good air roasting profile discussion can be found at the 
following link:http://www.homeroasters.org/php/forum/viewthread.php?forum_id&thread_id9&rowstart=0Doug

4) From: miKe mcKoffee
I agree times sound in good range. Most of my Rosto roasts I run 11 to 12
min. Some I use a longer up to 15 min profile. Primarily espresso blend
targeted for ristrettos or a very wild coffee like Kenya. 
Very important in measuring temp is consistency. Probe, whether digital or
analog, needs to be same location roast to roast to have any real value. I'm
not sure that would be possible with a loose wire TC, it would need to fixed
in place by running it through a hollow tube or other means of keeping it
stationary.
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.
<Snip>


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