The first batch of Misty Valley struggled in the I-roast 2. Lots of fine chaff clogged the screen causing problems circulating the beans. there were several work arounds posted involving removing the screen during the roast (which sends the fine chaff flying everywhere). I tried those and came up with a different approach, I dug my old Poppery II up out of the basement (I knew I saved it for a reason). Has any one tried the new crop in the IR2? Does this batch have the same issue? Dave Check out the new AOL. Most comprehensive set of free safety and security tools, free access to millions of high-quality videos from across the web, free AOL Mail and more.
When Tom announced on the list that he had it in, and was in the process of posting it I saw the email arrive! I went right to the SM site. It was not in the new arrivals, but it was available to order :) I immediately ordered 10#. It has not arrived yet in Arizona. I am very close to the CA border, but that should not make a difference. Really. PeterZ In the middle of nowhere, here in Lake Havasu City, a remote area. dsobcz716 wrote: <Snip>
Whoopeeeee! Harvey just brought it! PeterZ Peter Zulkowski wrote: <Snip>
Mine arrived yesterday, but I am over-roasted after doing a number of batches for the kids and taking the "dad tax" out of each batch. I had some of the *Guatemala Fraijanes - Finca Agua Tibia* this morning. If I wasn't on stash reduction, I would order a 10 pounder. A $4.80 a pound this is a gem that is hidden by all of the wonderful new offerings. If you have not tried this one, you are missing a gem. Wonderful crisp spice with a hint of cedar followed by a wonderful chocolate finish. Oh and it has a smoothness that reminds me of a good Columbia. OK. I shouldn't have posted this. I am going to keep the last pound, roast some Misty Valley tonight and extract the "Dad Tax" before sending my daughter her coffee. She will like the Misty Valley and I still have 9 more pounds to enjoy plus the full pound of the *Guatemala Fraijanes - Finca Agua Tibia *and a "Dad Tax" worth of Misty Valley to enjoy. Les On 1/16/07, Peter Zulkowski wrote: <Snip>
Dave, I had the same or a similar problem with my iRoast and the Idido beans. I didn't think it was the chaff, but I'm not quite sure what the problem was. The beans just didn't circulate well, and the temperature rose very fast.. They do seem to be a little denser than normal. Reducing the batch size didn't seem to help. Tell us how the poppery works out. Clay On 1/16/07, dsobcz716 wrote: <Snip>
I've not gotten my shipment of the MV second offering, but I have had a few roasts with the first offering a few months ago. I noticed what seems to be a larger-than-usual amount of chaff, but attributed this to the dry-processing technique leaving more chaff on the beans. Plus, overall, it's a smaller screen size than most of the beans I get from SM, and maybe that means more chaff, overall, when compared to the same weight of larger beans? Either way, I backed the roast size down to about 100 grams and get great agitation without the chaff filter clogging up quickly. YMMV, of course. *bounce bounce* want my Harvey NOW, so I can compare the old vs the new. -Sharon
Dave wrote: "The first batch of Misty Valley struggled in the I-roast 2. Lots of fine chaff clogged the screen causing problems..." Dave, I roaste a few pounds of the new lot last weekend. I did not use an I-roast (did it in the RK drum) but didn't notice excessive chaff; nothing on the order of a Yemeni coffee. My father in law uses an I-roast and frequently complains about chaff clogging up the airflow. He started modding it so he could use his shop-vac to pull more air through the machine, then cut his finger badly and had to leave it unmodded. My snobbish two cents: I've used his I-roast and am unimpressed. Beans get so dark so quickly! While it takes more time and attention, I much prefer the original Poppery with the heating coil switch mod. I can stretch out a roast to 12-15 minutes easily, and I love the flavor from that air roaster. On a larger scale, the SC/TO chop job roasts 3/4 pound with very little attention and those roasts are also excellent. Not nearly as convenient nor aesthetically pleasing as the I-roast, but better end result IMO. Of course, I do all my roasting outdoors...which ain't possible for everybody. Good luck with the IMV. It's really a special coffee. Paul --------------------------------- Need Mail bonding? Go to the Yahoo! Mail Q&A for great tips from Yahoo! Answers users.
If there is one thing generalizable about the iRoast it is probably the huge variation one finds in different machines. I prefer roasting outside with my bread machine, but I do roast inside with the iRoast when I can't roast inside. I've had two, and used a third. They have each been very different from each other. I lucked out with my current machine. 1st crack (on preset 2) happens at about 7 minutes in (4.5 minutes remaining). I've never (except when figuring out how to roast decafs) gone to the point where my beans are very dark or oily. I usually start cooling at about 8.5-9 minutes in (again with preset 2 as an example, as all iRoast folks know that one), and 2nd has not yet begun. It is what it is. It's also good enough that Tom uses it for all his cupping, so it can't be all that bad. Vicki Paul Jolly wrote: <Snip>
oops, should be "but I do roast inside with the iRoast when I can't roast *outside*. I wrote: <Snip>
Vicki wrote (regarding the I-roast 2): "It is what it is. It's also good enough that Tom uses it for all his cupping, so it can't be all that bad." I'm surprised to hear this. I'd figured that Tom was a Jabez-Burns kind of a guy...then I came across this: http://www.sweetmarias.com/roasters_sample_pro.html OK, so who were the lucky ones who got one? I've tried to pry one from a local roaster for the past two years with no luck---tho' he did mention in passing one time that he'd leave it to me in his will : ) Cheers, Paul --------------------------------- The fish are biting. Get more visitors on your site using Yahoo! Search Marketing.
Yup, from the iRoast tip sheet: "Sample Roast Curves for Specific Coffees: Here's the roast curve that I use for almost all samples to get a City or City plus roast (which is considered a cupping roast I know and is probably lighter than most folks like):"http://www.sweetmarias.com/hearthware.iRoasttipsheet.htmlPaul Jolly wrote: <Snip>
My IR2 is probably on the hotter side from what I've read on the forum. By that I mean that I actually hit the temps I program. I use the extra cycles on the IR2 to control the ramp time to 395 (just shy of first crack). Then I bump up to 405 and first crack usually starts within 15 seconds. I use the next cycle to take it up to my finish roast level (usually city+). The only draw back is that I can't change it during the roast. Dave
This is a multi-part message in MIME format. How long are your roasts? I've been trying to get to 10min for a FC+ roast, and on some beans, I've just about made it. My i-roast2 also appears to run hot, but according to mine, it always hits first at around 365degrees. I've been using the following profile: 3 320 2 350 2 375 2 390 6 400 So for instance bearing in mind the temps are probably not right on the iroast as we all know, I got the following Kenya AA Kihenia Auction lot 14 - 325 13 - 345 12 - 352 11 - 361 (1st crack 10:25) 10 - 365 09 - 376 08 - 376 07 - 405 (2nd crack ? 6:45) 06 - 405 05:45 - 405 stopped I really have no idea what I'm doing in the greater scheme of things, but I've been trying to extend the time of my roasts so that the coffees aren't quite as bright. I'm really not sure that the iroast is for me in that it's the body that drew me to coffee in the first place, and there just isn't as much of it from what I've roasted thus far in my first 3-4 weeks. Bill From: dsobcz716 [mailto:dsobcz716] Sent: Friday, January 19, 2007 5:29 PM To: homeroast Subject: Re: +Re: Misty Valley 2nd Crop and the I-Roast 2 My IR2 is probably on the hotter side from what I've read on the forum. By that I mean that I actually hit the temps I program. I use the extra cycles on the IR2 to control the ramp time to 395 (just shy of first crack). Then I bump up to 405 and first crack usually starts within 15 seconds. I use the next cycle to take it up to my finish roast level (usually city+). The only draw back is that I can't change it during the roast. Dave