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Topic: Misty Valley 2nd Crop and the I-Roast 2 (13 msgs / 311 lines)
1) From: dsobcz716
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
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2) From: Peter Zulkowski
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:
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3) From: Peter Zulkowski
Whoopeeeee!
Harvey just brought it!
PeterZ
Peter Zulkowski wrote:
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4) From: Les
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:
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5) From: Clay Spence
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:
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6) From: Sharon Allsup
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

7) From: Paul Jolly
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
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8) From: Vicki Smith
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:
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9) From: Vicki Smith
oops, should be "but I do roast inside with the iRoast when I can't 
roast  *outside*.
I wrote:
<Snip>

10) From: Paul Jolly
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
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11) From: Vicki Smith
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:
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12) From: dsobcz716
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

13) From: bb
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


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