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Topic: double roast? (11 msgs / 354 lines)
1) From: Leo Zick
This is a multipart message in MIME format.
I think I read here about double roasting.  Prob is I don't remember what I
read.
When my popper died mid roast, and I bought a super crazy (lol) setup, I
finished the roast, about a week later.  There seemed to be a lot less
brightness, assuming brightness means it hits the roof of your mouth.
I liked it, and want to experiment more.  Any guidelines? How long b/t
roasts?  To what degree do I take the 1st roast?
Thanks!

2) From: miKe mcKoffee
This is a multi-part message in MIME format.
If you can control your roast profile I don't believe there's any benefit to
be had from double roasting. Yes double roasting can be used to greatly
subdue brightness and "might" be of benefit for straight shots of a normally
bright bean. Though same can be accomplished with appropriate single roast
profile. That said if you want to play with it I'd do first roast to barest
end of 1st, quickly cool and immediately start roasting again with fast ramp
to 1st temp then normal slowed finish ramp to end of roast.
 
Double roasting for espresso shots can be a benefit for roasters that lack
real profile control. (I include the IR1 & 2 in this category of lacking
real profile control.)
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Leo Zick
Sent: Thursday, December 21, 2006 5:03 PM
I think I read here about double roasting.  Prob is I don't remember what I
read.
When my popper died mid roast, and I bought a super crazy (lol) setup, I
finished the roast, about a week later.  There seemed to be a lot less
brightness, assuming brightness means it hits the roof of your mouth.
I liked it, and want to experiment more.  Any guidelines? How long b/t
roasts?  To what degree do I take the 1st roast?
Thanks!

3) From: Leo Zick
This is a multipart message in MIME format.
Interesting..
Would you know if italian companies use this method?  Cant recall why but I
thought some did..
From: miKe mcKoffee [mailto:mcKona] 
Sent: Friday, December 22, 2006 11:50 AM
To: homeroast
Subject: RE: +double roast?
If you can control your roast profile I don't believe there's any benefit to
be had from double roasting. Yes double roasting can be used to greatly
subdue brightness and "might" be of benefit for straight shots of a normally
bright bean. Though same can be accomplished with appropriate single roast
profile. That said if you want to play with it I'd do first roast to barest
end of 1st, quickly cool and immediately start roasting again with fast ramp
to 1st temp then normal slowed finish ramp to end of roast.
Double roasting for espresso shots can be a benefit for roasters that lack
real profile control. (I include the IR1 & 2 in this category of lacking
real profile control.)
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Leo Zick
Sent: Thursday, December 21, 2006 5:03 PM
I think I read here about double roasting.  Prob is I don't remember what I
read.
When my popper died mid roast, and I bought a super crazy (lol) setup, I
finished the roast, about a week later.  There seemed to be a lot less
brightness, assuming brightness means it hits the roof of your mouth.
I liked it, and want to experiment more.  Any guidelines? How long b/t
roasts?  To what degree do I take the 1st roast?
Thanks!

4) From: Brett Mason
I have only gone to double roasting as a repair procedure in lieu of
flinging said assets across the soon-to-be-fruited-plain (back
yard)...
Brett
On 12/22/06, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Michael Loew
This is a multi-part message in MIME format.
I pulled double duty with Milwaukee's unseasonable 50º+ weather in =
that I BBQ'd outside while trying to roast some mediocre El Salvadorian =
beans in my Behmor. I added max time to a one # batch at P4. I mistook =
the first crack for a second crack, hit the cooling button, and after =
the cooling cycle finished I realized that instead of the FC+ I was =
seeking, I had ended up with a City roast. It's drinkable but this =
coffee would definitely be more drinkable if it were a bit darker. In =
several years of off and on roasting I'd never tried throwing roasted =
beans back in for a bit more color. I'm guessing someone here may have, =
so I'm asking for their expertise here. Will it work or am I better off =
just drinking my mistake while vowing never to try multi-tasking while =
roasting again. btw, when I purchased the eBay beans, which were touted =
as JBM clones, I learned another valuable lesson; I've only purchased SM =
beans since.  These beans, which wouldn't be terrible if hand sorted, an =
onerous task, are multiple colors and sizes which makes for impossible =
roasts.
Mike

6) From: Jim De Hoog
Michael,
I have double roasted beans on occasion.  The flavor is a little=
 muted but if you like it better double roasted you'll drink it. You could =
do a little experiment, keep 1/4 of the coffe roasted at City and throw the=
 rest into the Behmor and take it to where you wanted it.  See which on you=
 like better after a few days rest.
Jim "Ice Bucket Roaster" De Hoog =
----- Original Message ----
From: Michael Loew =
To: homeroast
Sent: Sunday, January 6, 2008 7:02=
:06 PM
Subject: +Double roast?
I pulled double duty with Milwauke=
e's unseasonable 50º+ weather in that I BBQ'd outside while trying to roa=
st some mediocre El Salvadorian beans in my Behmor. I added max time to a o=
ne # batch at P4. I mistook the first crack for a second crack, hit the coo=
ling button, and after the cooling cycle finished I realized that instead o=
f the FC+ I was seeking, I had ended up with a City roast. It's drinkable b=
ut this coffee would definitely be more drinkable if it were a bit darker. =
In several years of off and on roasting I'd never tried throwing roasted be=
ans back in for a bit more color. I'm guessing someone here may have, so I'=
m asking for their expertise here. Will it work or am I better off just dri=
nking my mistake while vowing never to try multi-tasking while roasting aga=
in. btw, when I purchased the eBay beans, which were touted as JBM clones, =
I learned another valuable lesson; I've only purchased SM beans since.  The=
se beans, which wouldn't be
 terrible if hand sorted, an onerous task, are multiple colors and sizes wh=
ich makes for impossible roasts.
Mike

7) From: Rich M
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Hey Mike-
Wow- a fellow Milwaukeean. I thought I was all alone in this town  
when it comes to roasting!
Anyway, I've double-roasted a few times. The beans usually come out  
tasting a bit baked, that is, the flavors seem very muted. And while  
it's not ideal, it is certainly better than drinking under-roasted  
coffee. My suggestion would be to try to use a short, hot session.   
Take care, and good luck.
Rich M
On Jan 6, 2008, at 7:02 PM, Michael Loew wrote:
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Hey Mike-Wow- a fellow Milwaukeean. I thought I was all alone in =
this town when it comes to roasting!  
Anyway, I've = double-roasted a few times. The beans usually come out tasting a bit = baked, that is, the flavors seem very muted. And while it's not ideal, = it is certainly better than drinking under-roasted coffee. My suggestion = would be to try to use a short, hot session.  Take care, and good = luck.
Rich = M
On= Jan 6, 2008, at 7:02 PM, Michael Loew wrote:
I pulled double duty = with Milwaukee's unseasonable 50º+ weather in that I BBQ'd outside = while trying to roast some mediocre El Salvadorian beans in my Behmor. I = added max time to a one # batch at P4. I mistook the first crack for a = second crack, hit the cooling button, and after the cooling cycle = finished I realized that instead of the FC+ I was seeking, I had ended = up with a City roast. It's drinkable but this coffee would definitely be = more drinkable if it were a bit darker. In several years of off and on = roasting I'd never tried throwing roasted beans back in for a bit more = color. I'm guessing someone here may have, so I'm asking for their = expertise here. Will it work or am I better off just drinking my mistake = while vowing never to try multi-tasking while roasting again. btw, when = I purchased the eBay beans, which were touted as JBM clones, I learned = another valuable lesson; I've only purchased SM beans since.  These = beans, which wouldn't be terrible if hand sorted, an onerous task, are = multiple colors and sizes which makes for impossible = roasts.Mike= = --Apple-Mail-3-171494022--

8) From: Bryan Wray
I've double roasted twice and they were alright.  I was missing some bright citrus notes that I thought I would have found in the coffee and the acidity was toned down (without any extra body/mouthfeel).  I preferred the double roasted to the underroasted (I did a 1/2 and 1/2 where I kept 1/2 of the underroasted and re-roasted the other 1/2.  Before I used up all of the underroasted beans I actually re-roasted the remained of that half as well.)
HTH
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
---------------------------------
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9) From: Zara Haimo
I've reroasted a few times when I got distracted by something and my HotTop 
dumped the beans before I could add a couple minutes at the end.  I've never 
regretted reroasting - the result was always better than the underroasted 
beans.
Jeffrey Pawlan did a lot of work on double roast profiles for his computer 
controlled roaster and worked out some very specific techniques he 
demonstrated at a Bay area gathering a couple of years back.

10) From: Tim Harvey
I maxed out the time on my behmor tonight and tried just that after about a minute of cooling.  Couldn't trick the machine.  Does anyone know how long you have to let the cool cycle go before it will let you roast again? I typically open the door after about 2 min of cooling and cut it about 3-4 min short.  I can roast again immediately at that point.
Tim
---- Bryan Wray  wrote: 
=============
I've double roasted twice and they were alright.  I was missing some bright citrus notes that I thought I would have found in the coffee and the acidity was toned down (without any extra body/mouthfeel).  I preferred the double roasted to the underroasted (I did a 1/2 and 1/2 where I kept 1/2 of the underroasted and re-roasted the other 1/2.  Before I used up all of the underroasted beans I actually re-roasted the remained of that half as well.)
HTH
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
---------------------------------
Be a better friend, newshound, and know-it-all with Yahoo! Mobile.  Try it now.

11) From: raymanowen
Unseasonable 50° - 35 = 15° F, 10mph breeze and light snow flurries-
execrable for roasting- weather.
I wanted to believe the Weather Prevaricator when he said we'd have snow
this afternoon, preceded by a.m. warmth.
There I was, with 500g of Panama Carmen Estate 1800 + in the bread machine.
With the HG in one hand and leather welding gloves on, I managed to just
flip the HG to low blow!! At 20m, they looked like cinnamon with no cracks,
smoke or smell. And no chaff storm, even.
The Salter timer started chirping at me to do something... Stop/ Start.
The heater was hot but not red hot. Switch Off, and back On to High- That's
more like it.
Idiot! We have heat. Immediate chaff storm. Lovely First Crack from about
26:30 - 29:30.
Bread machine thought it was quitting time at 30:00. It wasn't too hot- I
certainly was Not. 30 minutes is enough continuous kneading to wreck any
dough ball. I hit Go! and it restarted.
A few random snow flakes, like grains of sand, joined in for the roasting/
Baking? debacle. If I was baking them, I wanted my money's worth- Smoke and
Second Crack.
Got It! Glorious Smoke! Second got started later. (I had quit watching the
clock. Actually, I knew the clock-watching had caused all of my woes. 52
years ago, the clock in Science class had a little epithet sign under it
that read, "Time will pass- Will You?") Yup, Yup.
If this is baked, Send Them In! Right out of the GS cooler, they had a
gorgeous aroma. A 25g flash freeze, 55 grind and 201° F water for the
immediate Steinway mugging made fabulous aroma when I dribbled hot water
over the crust of the near-volcanic bloom.
Are these baked, after 35 minutes' roasting? I don't think so. Maybe we're
both soft headed, but CC wanted the whole stein for herself- "You got two
hands, brew another one, Ray."
Happy, happily...
Cheers, Mabuhay -RayO, aka Opa!
Define "Baked?" Is that for real?
On Jan 6, 2008 6:02 PM, Michael Loew  wrote:
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