HomeRoast Digest


Topic: i-roast simplicity (53 lines)
1) From: Paul Carder
This is a multi-part message in MIME format.
I've been homeroasting for nearly four years. I started out with a caffe =
rosto, but it didn't last and I've been using an i-roast I ever since. =
My favorite homeroasting quote is from Tom's tip sheet for the i-roast =http://www.sweetmarias.com/hearthware.iRoasttipsheet.html: "Roasting is =
fun. It's as easy as you want to make it, or as exacting and technical =
as you care to be. I'm one of the former. Rising early to drive 36 mile =
to work a hectic job in an auto plant leaves me with little time or =
energy to  get into the hobby with the bigger and better equipment and =
develope a lot of technical know how. Still, I've learned a great deal =
from SM's web site and reading all of the list contributions of all you =
generous folks. Your ideas have helped immeasurably. 
Except during warm dry weather, I roast indoors because the i-roast is =
very susceptable to ambient temperature and wind. I vent the roaster out =
the kitchen window with a 4 inch dryer vent and pipe mounted in a piece =
of plywood. This allows me to roast even during a rainstorm or blizzard! =
I still have to close some doors in the house to prevent the fire alarms =
from going off, especially when going for a darker roast. No smoke, but =
something invisible  sets them off.
 For a roasting curve, I use Tom's i-roast suggestion of a sample roast =
curve for an Island coffee :
  a.. Stage 1: 350 degrees f for 3 min. ( = 310 f onboard thermometer =
reading) 
  b.. Stage 2: 400 degrees f for 3 min. ( = 360 f onboard thermometer =
reading) 
  c.. Stage 3: 450 degrees f for 3 min. ( = 375-390 f onboard =
thermometer reading) (It might be wise to make the last stage 3-4 =
minutes, then simply stop the roast manually when you reach the "degree =
of roast" you like - this is always the best method to target an exact =
degree of roast.) 
Depending on a bean's individual characteristics, I may adjust the =
temperatures and times just a little. Youn can also add on some time for =
the 3rd cycle. When the coffee reaches the roast level I'm shooting for, =
I just hit the cooling cycle. With the i-roast being so loud, it's =
sometimes hard to hear the cracks, so I have to rely heavily on my =
eyesight! I don't even use an external thermometer, just the roaster's =
temperature settings. That's it. Nothing you or I can buy at the =
supermarket or at many coffee shops comes close to a cup of FRESHLY home =
roasted coffee! Most family and friends who have drank my homeroasted =
coffee say it's the best they've ever had. I can only guess how much =
better and consistent is the java many of you roast up! 
I've had a Technivorm for almost 2 years, the best drip brewer out =
there! I got tired of having to go out to get a cappucino, so I bought a =
Saeco yesterday. Seems simple enough to operate. When I know what I'm =
doing, it'll be even better than it already is! Well, enough chatter for =
now. 
Regards, Paul Carder


HomeRoast Digest