HomeRoast Digest


Topic: Z&D Roasts (14 msgs / 728 lines)
1) From: LInda Reese
This is a multi-part message in MIME format.
Michael, my Z&D is very loud, but I can usually hear several pops of 1st =
crack if I pay attention and remember to listen starting at around 8 =
minutes into the roast. I did try some peculiar things when I first got =
the unit (thanks to various suggestions from other sources), but the =
only thing I do differently now is place a heavy dictionary on top of =
the unit to make sure that the seals are tight! I think that someone on =
this List has suggested that perhaps cloth bags allow moisture to =
evaporate more quickly and thus reduce the number and loudness of cracks =
as the beans age. I do transfer my greens, but I've never gotten/heard =
many cracks with any of the coffees I've roasted no matter how long I've =
had them. I pretty much stick with coffees that are best at C or C+; I =
never let a roast go into second crack unless by accident, so I'm no =
help with darker roasts. The longest Z&D roast I've ever done was maybe =
to 25. I did that one for a friend and never tasted it myself. Hopefully =
someone else will have a suggestion. Take care, Linda

2) From: Justin Marquez
On 10/31/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
 to
<Snip>
Whoa, Nellie!  85# in 6 weeks w/o a drum roaster!  I wonder if I've
roasted 85# in two years!
You have concentrated the learning curve into a "blip" in time!  At
this point, I doubt if anyone would consider you a newbie.
Hey, MiKe... I hereby nominate Mr. True for al LEAST 100 CSA points
and title of "Fastest Roaster in the Navy" .
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

3) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Michael,
            I have done about 80 roasts in the last 6 weeks in my Z&D
and hearing first crack/second crack is VERY Difficult if you are not
listening for it (ear about 6 inches from it) Now try to listen for it
with F-18's taking off about 45 feet from you at the same time...
needless to say for me I have given up on going my cracks I now just
time my roasts and know when my roast is ready to be pulled.
I started with HG/DB and with that I learned so much about how the
entire roast happens and what cues other than the cracks.  I have judged
by smell and how it looks more so than cracks.  If you just start taking
simple notes with the Z&D and reduce the variables (same outlet/ext
cord) MEASURE you coffee out for your roast size. You will develop
patterns and find exactly what works for you to get you the best roast
you can for your taste.  I have never roasted beyond 24 min in my Z&D
and that was a FC++/Vienna for the monkey blend and it came out
wonderfully (I found the Chocolate raspberry in that batch) if you are
getting bitter you may have over roasted the batch. IMHO.
Any other thought are always welcome... after all I have only roasted
85# to date until I am a centurion I am still a newbie...
 
Dennis
Z&D and HG/DB Roasting in the red sea
 
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower
FPO AE 09532-2830
Ships CV-SHARP Adminstrator
CSALTDSPO
CS Dept CC
CS Dept TRANO
Duty Sec 1 CS E6 S/L
CS Dept Mentorship Coordinator
DCTT Repair locker 1F
"Life Liberty and the pursuit of all who threaten it..."
"WE are on point and on station 183 and counting down!!!"
For Official Use only -- Privacy Act Protected Information contained
(including attachments) in this correspondence may be subject to the
Privacy Act of 1974 (5 U.S.C. 552a) and covered by the Electronic
Communications Privacy Act, 18 U.S.C. 2510-2521.  Personal information
contained in this correspondence may be used only by authorized persons
in the conduct of official business.  Any unauthorized disclosure or
misuse of personal information may result in criminal and/or civil
penalties.  If you are not the intended recipient of this correspondence
please destroy all copies of this correspondence after notifying the
sender of your receipt of it.
 
 
 
Michael, my Z&D is very loud, but I can usually hear several pops of 1st
crack if I pay attention and remember to listen starting at around 8
minutes into the roast. I did try some peculiar things when I first got
the unit (thanks to various suggestions from other sources), but the
only thing I do differently now is place a heavy dictionary on top of
the unit to make sure that the seals are tight! I think that someone on
this List has suggested that perhaps cloth bags allow moisture to
evaporate more quickly and thus reduce the number and loudness of cracks
as the beans age. I do transfer my greens, but I've never gotten/heard
many cracks with any of the coffees I've roasted no matter how long I've
had them. I pretty much stick with coffees that are best at C or C+; I
never let a roast go into second crack unless by accident, so I'm no
help with darker roasts. The longest Z&D roast I've ever done was maybe
to 25. I did that one for a friend and never tasted it myself. Hopefully
someone else will have a suggestion. Take care, Linda

4) From: Michael Wascher
Linda,
I keep my beans in the basement, they've been staying reasonably fresh. And
even with newly received beans I get no cracks. Repeatability has been an
issue too, even though I have been weighing the beans and taking notes. The
one variable is the outside air temperature. I roast in the garage, but it
hasn't gotten that cold yet. I have been considering adding an exhaust vent
in the basement.
Oh well. My sinuses have been acting up, perhaps I misread a few cues?
More experimentation!
--MikeW
On 10/30/06, LInda Reese  wrote:
<Snip>
-- 
"In theory, there is no difference between theory and practice; In practice,
there is."
  - Chuck Reid

5) From: Michael Wascher
Almost 2 roasts a day, every day? That's a lot of beans!
A 30 minute roast resulted in beans that weren't overly dark and with only =
a
few specs of oil now, nearly a week after the roast. So I haven't yet
ventured into charbucks territory. However, I agree that the taste would
indicate I over-roasted.
So 24 minutes ... and what batch size are you using?
On 10/31/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
ng
<Snip>
 me I
<Snip>
my
<Snip>
l
<Snip>
tes
<Snip>
y
<Snip>
ave
<Snip>
 in
<Snip>
.
<Snip>
 to
<Snip>
acy
<Snip>
t
<Snip>
f
<Snip>
tes
<Snip>
do
<Snip>
re
<Snip>
my
<Snip>
've
<Snip>
s
<Snip>
 by
<Snip>
ver
<Snip>
I
<Snip>
t
<Snip>
y
<Snip>
-- 
"In theory, there is no difference between theory and practice; In practice=
,
there is."
  - Chuck Reid

6) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I am doing the 4 oz that is recommended for the Z&D and actually I do
4-5 batches 2-3 times a week in the evening my outside air temps have
ranged from low 80's to high 60's so far but once we hit the gulf I'm
sure I will be doing plenty of 90 deg+ roasts that may shorten my time
by a min. I will let everyone know. One more thing since I do multiple
batches even if I get the roaster a break in-between batches it is still
going to be "warmed up" and subsequent batches will run 1-2 min shorter.
 
Dennis
Z&D and HG/DB Roasting in the red sea
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower
FPO AE 09532-2830
"WE are on point and on station 182 and counting down!!!"

7) From: True, Dennis W. FC1 (CVN69)
I have done 85# using all methods ... most was from HG/DB
(and only 80# was any good had a few oops' at the beginning at first I
TRIED to make my beans look like Charbux.)
I have done 82 1/4 pound batches using the Z&D when I checked the log...
There are lots of sailors that really enjoy my coffee so they keep
asking I keep roasting!!!
Thanks for the vote for CSA Points Justin!
Dennis
Z&D and HG/DB Roasting in the red sea 
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower
FPO AE 09532-2830
<Snip>
Z&D....
<Snip>
85# to
<Snip>
Whoa, Nellie!  85# in 6 weeks w/o a drum roaster!  I wonder if I've
roasted 85# in two years!
You have concentrated the learning curve into a "blip" in time!  At
this point, I doubt if anyone would consider you a newbie.
Hey, MiKe... I hereby nominate Mr. True for al LEAST 100 CSA points
and title of "Fastest Roaster in the Navy" .
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

8) From: LInda Reese
This is a multi-part message in MIME format.
Good morning Mike, I'm sorry that my first reply left out so many of the =
Z&D roasting details; here they are! I don't have a temperature probe in =
my Z&D, so I don't know the actual temps reached at any given point in =
the roast nor for how long the beans hold at each temp. Early on I had =
read that on some units the seals in the cover did not align properly =
allowing heat to escape out of the top area rather than being directed =
down into the roasting chamber. The area surrounding the front seal =
should show even discoloration when properly seated. I started using a =
heavy book to ensure a tight seal during the roast but I remove the book =
during the cool-down cycle. I use 116 grams of beans per roast (to the =
lower fill line) and usually do 3-4 roasts back-to-back. The unit cools =
down for as long as it takes me to dump the beans into a refrigerated =
metal colander; wipe out the chamber; dump the chaff and reload. =
Subsequent roasts begin in a much warmer roasting chamber so I also vary =
the roast times by a minute or two starting the first on 22 and setting =
the last perhaps for 20; mixing all of the beans together at the end. I =
can usually hear a few cracks, but I also go by smell (primarily) and =
color of the beans as the roast progresses. One last indicator - being =
able to hit a given roast profile as described by Tom. I had the =
opportunity to roast a batch of the Harare Lot 30 (more on that in my =
next post) and the blueberry notes came out perfectly at 22 minutes =
following my usual routine! So the good news is that I can achieve an =
acceptable roast profile with my SO&DO; the bad news? I didn't really =
care for the taste of the Lot 30 at all! Additionally, I roast inside =
and use a free-standing air purifier (stuck with a new townhouse classic =
- oven exhaust brilliantly vented into the cabinets above) to try to =
reduce any smokiness. I think this covers just about everything, keep =
experimenting! Linda
--- Original Message ----- 
  From: Michael Wascher 
  To: homeroast 
  Sent: Tuesday, October 31, 2006 8:19 PM
  Subject: Re: +Z&D Roasts
  Linda,
  I keep my beans in the basement, they've been staying reasonably =
fresh. And even with newly received beans I get no cracks. Repeatability =
has been an issue too, even though I have been weighing the beans and =
taking notes. The one variable is the outside air temperature. I roast =
in the garage, but it hasn't gotten that cold yet. I have been =
considering adding an exhaust vent in the basement.
  Oh well. My sinuses have been acting up, perhaps I misread a few cues?
  More experimentation!
  --MikeW
  On 10/30/06, LInda Reese  wrote:
    Michael, my Z&D is very loud, but I can usually hear several pops of =
1st crack if I pay attention and remember to listen starting at around 8 =
minutes into the roast. I did try some peculiar things when I first got =
the unit (thanks to various suggestions from other sources), but the =
only thing I do differently now is place a heavy dictionary on top of =
the unit to make sure that the seals are tight! I think that someone on =
this List has suggested that perhaps cloth bags allow moisture to =
evaporate more quickly and thus reduce the number and loudness of cracks =
as the beans age. I do transfer my greens, but I've never gotten/heard =
many cracks with any of the coffees I've roasted no matter how long I've =
had them. I pretty much stick with coffees that are best at C or C+; I =
never let a roast go into second crack unless by accident, so I'm no =
help with darker roasts. The longest Z&D roast I've ever done was maybe =
to 25. I did that one for a friend and never tasted it myself. Hopefully =
someone else will have a suggestion. Take care, Linda

9) From: Michael Wascher
Thanks Linda & Dennis,
I'm doing about the same size roasts. Usually 4 oz (so I get 4 roasts to a
pound) though I'll use up to 4 1/4 oz if I have just that much left. 4 1/4
oz is just to the roast line with most beans. If I want a darker roast (e.g.
Tom's espresso blends) I'll use 3 3/4 oz which is about the "dark fill"
line.
Checking my notes, I did experiment with larger (up to 5 1/4 oz) loads and
got good results.
Today I did 3 roasts:
   - 4 1/4 oz of Yemen Mokha Sanai'i. 22 minutes total time (not
   including the cooldown). Looks like a nice FC+, nice smells while roasting
   but after it was cooled it seems flat. Later on, after the last roast, it
   started to smell like homeroast coffee again.
   - 4 1/4 oz Guatamalen Coban El Tirol. This turned out to be an odd
   roast. After 20 minutes I realized I didn't have the roast chamber properly
   positioned on the base, so much of the hot air escaped at the bottom of the
   roast chamber. So I shut it down, put it together properly, and started it
   up again. The second go around I gave it 12 minutes. I got a nice FC+ roast
   with beans. An occasional bean shows signs of 2nd crack, but just a few, so
   overall an FC+, or maybe FC++, roast?
   - 4 oz of Ethiopian Harar # 19. Roasted for 19 minutes. Uneven roast
   on the beans, but a nice FC+. They smell very good!
So I'm wondering if the temperature was an issue. Today was a warm day, 70F
outside when I started & dropped to 60F by the time I finished the last
roast. It was a bit warmer in the garage than out. Temperatures over the
last month were quite a bit cooler -- down to freezing! Maybe I'll need to
get an indoor roasting setup for consistent results?
--MikeW
-- 
"In theory, there is no difference between theory and practice; In practice,
there is."
  - Chuck Reid

10) From: Eddie Dove
Michael,
FWIW, I used to use my Z&D inside all the time under the range hood that
vented to the outside.  It worked great.
Eddie
On 11/1/06, Michael Wascher  wrote:
<Snip>

11) From: Michael Wascher
Thanks Eddie, but our oven is under a real mess. The house is an L-shaped
ranch that was built with trusses, except for traditional framing at the
corner. Then it was rebuilt (we discovered that there had been a fire) and
part of the roof was rebuilt using "California framing" so plywood extends
down into the space above the kitchen blocking access. Like I said, a real
mess! It'd be a real event to vent the ehaust fan outside.
But, I do have good coffee again! I had an early morning, brewed a press pot
of the Yemen Mokha. Better than the last batch by far, and with less than 8
hours rest.
On 11/1/06, Eddie Dove  wrote:
<Snip>
-- 
"In theory, there is no difference between theory and practice; In practice,
there is."
  - Chuck Reid

12) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Yemen, huh I am less than 100 miles from Yemen as I type....
Dennis
 
 
 
 
But, I do have good coffee again! I had an early morning, brewed a press
pot of the Yemen Mokha. Better than the last batch by far, and with less
than 8 hours rest.
 

13) From: Michael Wascher
So, you think you can score some beans?
I had some of the twice roasted Guatemalan this morning. The beans came out
very good. Flavorful, a bit more roast flavors than I would have expected
from the degree of roast, but not starbucky at all. I can still taste the
beans' character.
On 11/3/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
-- 
"In theory, there is no difference between theory and practice; In practice=
,
there is."
  - Chuck Reid

14) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Alas no we don't stop there any more since the Cole bombing. 
Dennis


HomeRoast Digest