HomeRoast Digest


Topic: Benefits of a Darker Roast (SC/TO) now roast not so dark with (2 msgs / 83 lines)
1) From: Peter Zulkowski
Happy Thanksgiving everyone!
And belated happy birthday to Les.
I am getting caught up on my email today :)
Whilst smoking the turkey...
Ran out of coffee this morning,, have been too busy replacing the tile 
floor in the house with Bamboo flooring.. another story..
This list is really great, so I had to chime in here.
I have been roasting for over two years, and never got any fruit taste 
in any roast with any bean.
Last week I found in my stash about 10 # of Harrar Horse lot 19.
It has been around for a while, and got overheated this summer.
I was in a very patient state of mind when I roasted a bit over a pound 
of it, and slowly approached first crack after it hit 350F.
First was at the usual 420F or so.
This was a slow coast into first, and I jogged the switch on the CO 
heater to sllooowwwlllyyy creep into second crack.
What a surprise!
Usually I hit second about 5 minutes after first and at a temp of 460F.
That roast, creeping slowly, second crack happened at 452F!
Took about 8 minutes to get there from first.. total roast time about 15 
minutes.
The result was wonderful! Best roast I ever did!
Lots of fruity winy flavors, not sure about blueberry, but this coffee 
was exceptional.
Now to running out of it today.
Had to get out of bed and roast some... had to have my coffee....
Weighed out about 550 Gr and preheated the PGR to 270.
Dumped in the beans and TRIED to repeat last weeks roast.
I got impatient, and being half asleep did not help either.
First crack was about right in time, but before I knew it second was 
upon me.. in only less than 5 minutes between first and second, and the 
temp was suddenly up to 460F :(
Good coffee yes, but not so great as last weeks roast.
The extended time between first and second (8  minutes) allowing the 
beans to come to equilibrium at that lower temp (452F) really brought 
the taste out in that last batch.
Also, last week I cooled it with the hair drier to under 120F before 
dumping them, this week only down to 135F.
Coffee roasting requires patience :)  :)
PeterZ
The mountains way into California can be seen today, from here in LHC, AZ
Steve Hay wrote:
<Snip>

2) From: Peter Zulkowski
Imho, even though you cut back on the heat input, the temperature of the 
beans is going to be LESS than the chamber they are in unless you take 
the top off or leave the heat off for several minutes.
I pulsed the heat to try to keep the Thermocouple reading around 450F. 
After several minutes of this I noticed second crack starting to happen.
My tc is immersed in the beans and stays pretty well covered as the 
beans swirl by when I am roasting a pound. The results were good, and I 
do not believe the roast stalled.
In a Poppery I have stalled a roast, but then the chamber temp is almost 
entirely dependent on the temperature of the air blowing through it. I 
feel you are less likely to stall using a CO to recirculate the heat.
Of course, your  mileage may vary :)
Best,
PeterZ
Edward Bourgeois wrote:
<Snip>


HomeRoast Digest