HomeRoast Digest


Topic: City Roast (15 msgs / 433 lines)
1) From: STP
I'm confused about when a roast can be considered City and was hoping
someone can help me with this?  I've been roasting to the end of first
crack but the beans look and taste much darker than the examples on
SM's library.  They look more like Full City but 2nd crack is a ways
away.  If I stop the roast in the middle of first crack (still hear
some rapid popping) the roast looks more like city.  I'm using an
iRoast 1 with the following settings on a Timor FTO Peaberry.
outlet voltage reading of 120
320 -2min
360 3 min (at the end of this stage the beans "look" like a city roast)
415 4.5 min (at this setting first crack is hit ~1 min in)
--Kevin
DM: No, your fighter doesn't gain bonuses from drinking coffee.

2) From: miKe mcKoffee
To get a good City roast, roast chamber temp needs to be gentle going into
and through first giving the bean time to fully roast inside and out without
over roasting the outside of the bean, virtually stalling the roast at
finish temp. That can be a challenge if you can't control the roast profile,
especially with stock fluid bed roasters and especially if they tend to
roast fast. I can't tell you how to do it with an I-Roast. Me I just back
off the heater voltage:-)
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>

3) From: Sandy Andina
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I don't consider it City till all the chaff has popped. Most of the  
time it has to go all the way till the end of 1st.
On Oct 11, 2006, at 7:02 PM, STP wrote:
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Sandy
www.sandyandina.com
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I don't consider it City till =
all the chaff has popped. Most of the time it has to go all the way till =
the end of 1st.
On Oct 11, 2006, at 7:02 PM, STP =
wrote:
I'm confused about when a roast = can be considered City and was hopingsomeone = can help me with this?  = I've been roasting to the end of firstcrack but the beans look and taste much darker than = the examples onSM's library.  They look more like Full City = but 2nd crack is a waysaway.  If I stop the roast in the = middle of first crack (still hearsome rapid = popping) the roast looks more like city.  I'm using aniRoast 1 with the following settings on a Timor FTO = Peaberry. outlet voltage reading of 120320 -2min360 3 min (at = the end of this stage the beans "look" like a city roast)415 4.5 min (at this setting first crack is hit ~1 = min in) --KevinDM: No, your = fighter doesn't gain bonuses from drinking coffee.homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-16--214144033--

4) From: Scott Marquardt
City is when first crack is over. In a chamber (of whatever kind) with a
well-embedded TC, I'd call it 425 or so -- YMMV depending on placement and
other factors.
Keep an eye on the color of the silverskin remnants in the fold of the bean.
These are often a good indicator of roast degree. For a city roast, this
material would still be relatively white.
HTH
On 10/11/06, STP  wrote:
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5) From: STP
Thanks for the replies,  I re-read the manual on my iRoast and in
three different spots it said to kill the roast at the start of the
roast I want.  So I'm going to run a test batch on some Vietnam
Robusta and stop the roast in the middle of 1st crack.  (Don't tell
Tom, but I'm my plan is to add 1lb of Vietnam Robusta to each order
for my "experimental" runs where I tweak settings.  Rather waste the
VR than the excellent SM coffee offerings)!
On 10/11/06, Scott Marquardt  wrote:
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--Kevin

6) From: Howell Ite
I have an i-Roast 1.  What I noticed is that if you do not clean the glass constantly it gets a coating of oil making the beans look a little darker than they really are.  I have to concsiously think about this when I am deciding when to stop the roast.  I usually roast into second crack and the chaff remaining in the crook of the bean is tan.  But regardless of what blend or SO I have roasted the color is never completely even.
   
  Paul Andres
STP  wrote:
  Thanks for the replies, I re-read the manual on my iRoast and in
three different spots it said to kill the roast at the start of the
roast I want. So I'm going to run a test batch on some Vietnam
Robusta and stop the roast in the middle of 1st crack. (Don't tell
Tom, but I'm my plan is to add 1lb of Vietnam Robusta to each order
for my "experimental" runs where I tweak settings. Rather waste the
VR than the excellent SM coffee offerings)!
On 10/11/06, Scott Marquardt wrote:
<Snip>
-- 
--Kevin

7) From: Barry Luterman
This is a multi-part message in MIME format.
You are trying to roast too much at one time . Keep your beans at 150 =
gr.

8) From: TERRY TITSWORTH
So far (after about 7 months with the I-Roast-2) my best tasting roasts have
been made by starting the roast with the upper portion of the lid off. (I
normally roast outside.)
I program the first 5 minutes at 350F. After 3 1/2 to 4 minutes into that
temp. I place the lid onto the roaster to allow the chamber temp. to come up
to the programed temp. My second stage temp. is programed for 425F and I
usually program it to run for 2 minutes. Usually my first crack begins 5 1/2
minutes into the roast and has completed by the end of the second stage (7
minutes). I then have a stage set for 380F for about 3 minutes just in case
of any straggelers, then a stage of 3 minutes at 440F in case I want to do a
Vienne (which I seldom do). This set up is normally done with 150 grams of
Harrar Horse (Lot #19 and Green Stripe) and Uganda.
I have found with my machine that if I start with the lid on (80 to 100F
days) I start into 1st Crack before leaving the first stage, and begin
seeing divot flying before the 2nd stage ends. I have tried the long
extension cord, short extension cord and neither worked for me (slowed my
blower action too much). The above method seems to work well for me. I had
tried starting with the lid and loosening it occationally, but that tends to
get me an 'owie'...so I now start with it off and add it during the roast.
If you roast inside your home....don't do this...unless you don't mind
vacuuming.
Just my 2 cents worth.
On 10/12/06, STP  wrote:
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9) From: raymanowen
Sandy, I'm still getting a Chaff Storm after 15 minutes- just after 1st
quits, before they start smoking and 2nd Crack starts. Then I can nurse it
as far into 2nd as I want. Even then, I still get a little chaff.
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

10) From: Ken Mary
<Snip>
Stopping in the middle of first may give you some weak tasting coffee. You
need enough heat input to push through the endotherm without letting the
temperature stall. Like Mike said, you need to enter first at a "gentle"
rate, but not so slow that you stall before first is done. Watch the "bean"
temperature and make sure it is always rising at least 3F per minute at its
slowest during mid first.
Poppers and likely the iRoast can be set up to stall at or just above your
desired city roast finish temperature to prevent going into second. Do not
let this stall proceed for more than a minute or brightness will be reduced.
Please do not "waste" the Vietnam Robusta. I have not tried the latest lot,
but you should be able to get some very good flavors if you ignore the
overall "vending machine" taste. A slow enough roast will remove the rubbery
flavors, and a finish near the start of second will give you some very nice
bittersweet chocolate. Cull the non-coffee items and black colored beans.
Remember the caffeine is about double that of arabica.
--

11) From: STP
Ken,
I had success last night using a batch of Guat San marcos  using 385
for ten min on the IR1.  Stopped the roast 8 min in for City +.  I was
thinking of trying the following for a viennese/french:
385 9 min - complete 1st crack
340 1.5 min - after first is finished
415 4 min - to get to start or just in 2nd crack
Is dropping the temp at stage to prior to 2nd crack to stall the roast
prior to 2nd and then bring it into 2nd a good idea?
On 10/13/06, Ken Mary  wrote:
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--Kevin

12) From: Ken Mary
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To be precise, yes and no, or maybe. For standard brewed coffee, brightness
may suffer a lot if there is too much time spent after first crack. For
espresso, this may be just fine.
Since I do not drink espresso, most of my coffee is roasted city to city
plus. With a new lot, I nearly always take the first roast to first snap of
second, but never darker.
YOU are the roaster, so YOU can make the decision to either proceed into
second, stop short of second, or stall to remove brightness and preserve
fruitiness depending on the cup profile you want.
--

13) From: STP
Ken,
I didn't realize that was the purpose of stalling, to remove
brightness and preserve fruitiness.  I'll try that.  Thanks!
Kevin
--Life's too short to suffer bad coffee

14) From: Brett Mason
Kevin,
Don't think of it as stalling so much as establishing a temperature profile
for maximizing your roast.  Each type of bean might have a diffrent profile
to get the best flavor, for your brew method...  For example, a careful
managed roast might follow this profile model
   1.   nn minutes  at  yyy temp
   2.   nn minutes  at  yyy temp
   3.   nn minutes  at  yyy temp
   4.   nn minutes  at  yyy temp
   5.   nn minutes  at  yyy temp
Sometimes for me, it's Full City Plus for every bean.  Then I work with a
few more roasts to get where I like it even better, adjusting heat along the
way, watching the clock, etc.
Regards,
Brett
On 10/13/06, STP  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

15) From: raymanowen
"...dropping the temp at stage to prior to 2nd crack to stall the roast
prior to 2nd and then bring it into 2nd"
OK- go for it. That's about what I do with the heat gun on 400g of beans in
a mixer bowl.
You keep good notes- but how do you like the resulting brew (method?) at
various stages post roast?
Two days ago, 11 Oct, I blended some Ethiopian Longberry Harar at FC roasted
26 Sep, 2:3 with Green Stripe, FC roasted 1 Oct. I did a TV brew with a Gold
filter. Ground 52g at 57 setting, 1.8L into the Thermos(r) pump pot.
Here's where I stumbled into a disagreement with the Coffee Masters: The
two Ethiopians I blended above actually had aged Fabulously in their
O2-excluded glass prisons!
Who says there isn't an ageing profile? Just because it takes effort to keep
the Oxygen out, and maybe it's a little hard- - How about O2-exclusive
roasting?
Hard, huh? Impossible? No.
Cheers -RayO, aka Opa!
"...The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - -Martin Diedrich


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