HomeRoast Digest


Topic: Benefits of a Darker Roast (SC/TO) (14 msgs / 535 lines)
1) From: Steve Hay
Hey,  I don't want to write a dissertation, but the recent starbucks rant
thread knocked some chaff loose from my brain.  It reminded me to ask you
folks about results in my SC/TO.  Essentially, I've found that with anything
I roast in there I need to take it to FC+ to get any origin flavor.
Usually what happens is the end of first crack and almost immediately the
start of second crack.  If I wait to see a few shiny beans I usually get it
right and the end roast usually just has a few beans with drops of oil
coming out of them (aside from the 5-6 shiny ones)...
I like the flavor and have no complaints, its just it seems inconsistent
with what everyone else including Tom reports about what to expect when
roasting..
I usually go full blast in the SC/TO until first crack and then back off
until the unit turns off then on until the unit turns back on (heating
element)...
Thoughts?
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

2) From: Alchemist John
How long is your roast taking?  I would guess you are on a kind of 
fast profile (7-9 min?), which can lead to needing to have the 
appearance of darker, as the inside does not have time to 
equilibrate.  If the full roast time is 11-13 minutes, I find I can 
roast "lighter" with fuller flavor.
At 04:11 11/22/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

3) From: Dan Bollinger
<Snip>
John, I think this assessment is true. Quick to 2nd is sign of a fast/hot roast.
<Snip>
Here I will say that this is true up until 2nd crack.  Before 2nd crack you are 
heating from the outside in, just as you say. In other words, it is endothermic. 
At 2nd crack it reverses and you are heating from the inside out as it goes 
exothermic. We know he is going to FC+, so his beans are hotter on the inside 
when he dumps them. He needs to roast lighter, not darker.  It wouldn't hurt to 
lengthen the time between cracks, too.
Dan

4) From: Jason D. Montgomery
Yea, I used to get to second crack really quickly in the SCTO and the =
coffee was still good, but over time I've made it my goal to draw the =
roasts out to 15-20 minutes and the coffee is really excellent compared =
to the quicker roasts I've done.
 
This brings up a couple of questions I've had. Is it desirable to get to =
first crack more quickly and then let the coffee roast slowly to second =
crack? Or is it more desirable to take more time getting to first crack =
and then move quickly to second crack? Or equal of each? Or something =
else all-together? Thoughts?
 
later,
jason
From: homeroast-admin on behalf of Alchemist John
Sent: Wed 11/22/2006 8:19 AM
To: homeroast
Subject: Re: +Benefits of a Darker Roast (SC/TO)
How long is your roast taking?  I would guess you are on a kind of
fast profile (7-9 min?), which can lead to needing to have the
appearance of darker, as the inside does not have time to
equilibrate.  If the full roast time is 11-13 minutes, I find I can
roast "lighter" with fuller flavor.
At 04:11 11/22/2006, you wrote:
<Snip>
describe it."
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/eJ8+IiQOAQaQCAAEAAAAAAABAAEAAQeQBgAIAAAA5AQAAAAAAADoAAEIgAcAGAAAAElQTS5NaWNyb3NvZnQgTWFpbC5Ob3RlADEIAQ2ABAACAAAAAgACAAEEgAEAKAAAAFJFOiArQmVuZWZpdHMgb2Yg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5) From: Alchemist John
I ain't gonna touch the endo/exo thing - I like you too much :)
At 06:27 11/22/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Alchemist John
You know, I really dislike (no offense) all this "longer and shorter" 
and "more and less".  IMO, makes it rather difficult for the newbies 
and even for others that want to adjust.  I like numbers.
So, my recommendations for "general" roasting of this style, it 
should take about 2/3 to 3/4 of the roast time to reach 1st crack if 
you are going to 2nd crack (should you take it that far).  The 
smaller the batch, the shorter you can generally get the roast, but I 
have yet to find fully developed flavor (with rare exceptions) in 
less than an 11 minute roast.  Good, yes, but virtually always 
improved by at least 11 minutes.  Same note, I find 20 minutes a bit 
long for my taste, with 17 minutes being my maximum and usually 14 
minutes being my target.
At 06:34 11/22/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

7) From: Dan Bollinger
<Snip>
In that case, I won't say a word either! http://www.claycritters.com/coffee/calorimetric_study_of_coffee.htm;)   Dan
<Snip>

8) From: Leo Zick
Im pretty sure roasting is exothermic the entire time. Aren't beans
primarily concerned of carbs? This would mean the sugar produces more energy
than they consume..

9) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Jason D.
Montgomery
<Snip>
	
<Snip>
the coffee was still good, but over time I've made it my goal to draw the
roasts out to 15-20 minutes and the coffee is really excellent compared to
the quicker roasts I've done.
	 
<Snip>
get to first crack more quickly and then let the coffee roast slowly to
second crack? Or is it more desirable to take more time getting to first
crack and then move quickly to second crack? Or equal of each? Or something
else all-together? Thoughts?
<Snip>
	later,
<Snip>
Yes, no, depends, sometimes something else! Way way to complicated to answer
yes or no to any of your questions.
I break the roast profile basically into four major segments:
1) Drying/equalizing/pre-tanning. 3 to 4 minutes to my 300f.
2) Tanning. 20 to 30f/min to my 350f.
3) Browning. 15 to 30f/min to my 400f.
4) Roasting. 1st crack usually kicks in my 395 to 405f depending on bean and
setup ramp. Here back off the ramp to 10 to 15f/min 400f to 430f, then 5 to
15f/min depending on final degree of roast target/type of bean/intended
brewing method. Slower ramp for lighter finish roast. Regardless the bean or
brewing method targeted usually minimum 3 minutes from start of 1st to end
of roast, sometimes as long as 6 minutes.
You need to find out for yourself what profile(s) work best for you and your
roasting method for different beans different brewing methods. Roast the
same bean different profiles and compare.
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.

10) From: Alchemist John
Hey, that's my man  - some "hard" data to deal in.  I will have a look.
At 07:02 11/22/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

11) From: Eddie Dove
This is exactly what I have found on my Gene Cafe.
Eddie
On 11/22/06, Alchemist John  wrote:
<Snip>

12) From: Sandy Andina
--Apple-Mail-238--916217571
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Have you tried preheating the SC before adding the beans? I preheat  
it for two minutes, add the beans, put the TO on top, set to 450F and  
20 min.; when I hear first crack (usually about 3-5 min. in) I unplug  
the heater on the SC (separately wired from the stirrer); when I see  
my first embers (abt. 5-7 min. in) I lower the heat to 350F; and when  
first crack is over (abt. 6-8 min.) lift the TO to check for color  
and aroma, and (usually) replace the TO and raise it to 400F till  
second begins and thereafter till I like what I see.  By that point  
it's been 10-12 min. Then I remove the TO and just let the stirrer  
keep going till the beans are cool enough to scoop up in a slotted  
spoon and place in a colander. (After half an hour in the open-air  
stir mode, they're pretty cool to the touch, and the colander is only  
necessary to sift out residual chaff and any divots). I've gotten  
some pretty good City+ and FC roasts that way.
On Nov 22, 2006, at 8:27 AM, Dan Bollinger wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-238--916217571
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Have you tried preheating the SC =
before adding the beans? I preheat it for two minutes, add the beans, =
put the TO on top, set to 450F and 20 min.; when I hear first crack =
(usually about 3-5 min. in) I unplug the heater on the SC (separately =
wired from the stirrer); when I see my first embers (abt. 5-7 min. in) I =
lower the heat to 350F; and when first crack is over (abt. 6-8 min.) =
lift the TO to check for color and aroma, and (usually) replace the TO =
and raise it to 400F till second begins and thereafter till I like what =
I see.  By that point it's been 10-12 min. Then I remove the TO and =
just let the stirrer keep going till the beans are cool enough to scoop =
up in a slotted spoon and place in a colander. (After half an hour in =
the open-air stir mode, they're pretty cool to the touch, and the =
colander is only necessary to sift out residual chaff and any divots). =
I've gotten some pretty good City+ and FC roasts that =
way.
On Nov 22, 2006, at 8:27 AM, Dan Bollinger =
wrote:
How long is = your roast taking?  I = would guess you are on a kind of fast profile (7-9 min?), = John, I think this assessment is true. Quick to 2nd = is sign of a fast/hot roast. = which can lead to needing = to have the appearance of darker, as the inside does not have time to = equilibrate. Here I will say that this is = true up until 2nd crack.  = Before 2nd crack you are heating from the outside in, just as you = say. In other words, it is endothermic. At 2nd crack it reverses and you = are heating from the inside out as it goes exothermic. We know he is = going to FC+, so his beans are hotter on the inside when he dumps them. = He needs to roast lighter, not darker.  It wouldn't hurt to lengthen = the time between cracks, too. Dan 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 = Sandywww.sass-music.com
= = --Apple-Mail-238--916217571--

13) From: Steve Hay
Good question.  When I preheat, my roast is about 10 minutes.  When I do not
preheat, 15.
On 11/22/06, Alchemist John  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

14) From: Steve Hay
Embers?
My process is usually this:
1) Dump 1# green beans in SC/TO
2) Energize TO at 500 F. (No bottom heat.)
3) Wait about 12-13 minutes until first crack.
4) Dial down to about 375 F.
5) Listen to first crack for a few minutes.  First crack slows/stops.
Second crack starts immediately
6) Sometimes I stop the roast here.  I usually let second go on for a bit
before pulling out.   If I see a few shiny boogers in there I stop because I
don't want to French my roast.
If I preheat, I lose about 5 minutes off the beginning, I find.
If I stop the roast at the end of first crack and the beginning of second, I
get an uninteresting and sometimes sour flavor to the coffee.  Going longer
is when I start to get marmelade, etc.  The PNG is a good example.  Some
says marmelade is at City+ but I don't get it until the magic smoke comes
out of the bean at second crack.
On 11/22/06, Sandy Andina  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."


HomeRoast Digest