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Topic: stopping at c+ in the HT (9 msgs / 210 lines)
1) From: Claus Thøgersen
Hi,
Normally I start out with most coffees aiming for the first early warnings 
of second crack. Often this is the level of roast I want to have or darker 
seconds into sc. Also normally I buy 5 pound bags so there are enough coffee 
to experiment with.
On the order that is currently somewhere between Calidfornia and Denmark I 
have 2 coffees from the CoE and suggested roasts for both is c+
With a 1 pound bag and the 250 gram in the HT this means to roast, so I have 
not enough coffee to get to no the time between first and second crack. So I 
need ideas on how to stop about c+, without visual clues and without a 
thermometer,, both would be nice but is not apart of my setup, I will have 
to use ears and a stopwatch.
Claus Thøgersen

2) From: MichaelB
Claus,
Use your ears, but your eyes and nose can help too. With the hottop you
should be able to listen for when 1st crack ends, then see/smell when you
start getting the increased smoke signalling 2nd is near, then the early
snap outliers indicating 2nd is almost there, and then finally the start of
2nd if you are going that far. With the Panama COE coffees I was able to
eject the coffee reliably at the post-1st to pre-2nd spot I was aiming for.
I did two things to practice before roasting these coffees.
First, I started roasting 225 g (8 oz) batches. So for every pound of coffe=
e
I now get a full number of roasts without having to mix and match other
beans. I started roasting these smaller batch sizes a few weeks before I go=
t
to the COEs so I would have some practice before tackling the target
coffees. I'd rather roast 250 g but until Tom starts selling in metric unit=
s
I'm sticking with roasting half pound batches. That will get you two roasts
of these COE coffees.
Second, I practiced with other coffees that I was taking past C or C+ into
FC and FC+, where I usually stop my roasts. For each roast I tried to find
the spot that I thought was the C/C+ ideal, just to get used to looking for
those cues. I didn't push the eject button but noted the time down in my lo=
g
and got pretty quick confirmation of how well I was predicting the
correct spot by what followed.
The third point, nothing I did, but an observation, that the Panama COE's
were very well behaved coffees. They had a clear start and end of 1st and
the longest space between end of 1st and start of 2nd that I've ever
experienced in a roast. Made it even easier to relax and find the right spo=
t
to end the roast. I don't know if the other COEs you'll be roasting will
behave that way but it's something to look for.
Good luck with your roasting...
On 11/27/06, Claus Thøgersen  wrote:
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MichaelB

3) From: Cameron Forde
Hi Claus,
I've found the Hottop to be very repeatable roast to roast for the
same bean.  When I've only had 1 or 2 lbs to play with I've reduced my
roast sizes to 225g (1/2 lb) so I don't end up with a dog's breakfast
blend (anyone else want to start a campaign to have Tom sell beans in
kilograms?).  I haven't noticed that this changes my roast times (time
to first, time to second, etc) with my HT.  If you are finding that
you get faster roasts with a smaller batch I would think that you are
not supplying sufficient voltage to your machine.
Cameron
On 11/27/06, Claus Thøgersen  wrote:
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4) From: Maryann & Dave Schellenberg
Last summer I was still roasting 250 gm at a time. Since then I've 
dropped to 8.00 oz.
My logs from that time show I started the roast with 21:59 on the clock, 
and with 2 minutes remaining, bean temp was 413 F.
Full City (outliers of second crack starting) happened at 1 minute 
remaining, bean temp of 425 F.
Therefore, for City+, I would choose 1:30 remaining time, temp about 420 F.
Dave S.
Claus Thøgersen wrote:
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5) From: Eddie Dove
Guys,
If I remember correctly, Claus is blind and that is why he is looking for
non-visual cues.
I do not have the Hottop, but a Gene Cafe so I know things will be a little
different, but maybe this will help.  Going strictly by sound and smell,
when I want City+, I wait for first Crack to finish and I then sniff for th=
e
smell to come to it peak of brilliance (fruity and flowery), before it
starts to sharpen and become "bitter".  I usually only give it maybe a
minute or a little more past first crack.
I too have gotten into the habit of using uniform batch sizes of 228 - 232
grams for easier consistency
I hope this is helpful Claus.  Let me know if I can be of more help.
Respectfully,
Eddie
On 11/27/06, Claus Thøgersen  wrote:
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6) From: RK
Since you do not have enought coffee beans to experiment. Try stopping the 
roast 1 to 1.5 min. after 1st crack has finished.
RK

7) From: Brian Kamnetz
Is that a general rule of thumb for city +, Ron? If I were roasting with a
heath gun, half pound roast, and fist starts around 6 min 30 secs and
finishes at about 8 mins or 8 mins 30 secs, if I were to stop around 9 min
30 or 10 min, I would be fairly safe in assuming I was at about city plus?
Thanks,
Brian
On 11/27/06, RK  wrote:
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8) From: RK
This is a multi-part message in MIME format.
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a heath gun, half pound roast, and fist starts around 6 min 30 secs and =
finishes at about 8 mins or 8 mins 30 secs, if I were to stop around 9 =
min 30 or 10 min, I would be fairly safe in assuming I was at about city =
plus? 
We are never safe to assume but in your case with the numbers you posted =
the answer is Yes
The way I do it is get the time when 1st crack stops and continue =
roasting until the 1st snap of 2nd crack and get this time.
Subtract the difference and divide by 2.
could range from 30 sec to 3 min depending on what you are using as a =
roaster, or the weight of the batch, and to what extent you are =
lengthening the finish.
but 1 to 1.5 or in your cans 9:30 to 10 min should be close
RK

9) From: Brian Kamnetz
That's great info; thanks, Ron.
Brian
On 11/27/06, RK  wrote:
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