When checking out Tom's degree of roast pictorial be sure and read all Tom's
text, not just look at the pictures, note temps and read the captions.
Part of Tom's preface: "The roast times noted are not of consequence
either... I was doing a faster roast in this case anyway, a bad roast
profile overall (don't emulate it), of an unintentional green coffee blend
we had made here a while back. Ignore the times, and take the temperatures
as a ballpark figure. The important thing is here is to see the
transformation the coffee goes through as it roasts and what look, color,
bean size and surface texture, corresponds to the degree of roast. ***(see
note from home roaster George Steinert below)."
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
[mailto:homeroast-admin] On Behalf Of Edward Bourgeois
Sent: Thursday, January 18, 2007 6:27 AM
On Toms roast pictorial, his time/temp during first crack goes from
401(start fc)- 426(end of fc) in 1:20min.
With most of our home roaster this speed through 1st is hard to
achieve. I can match his general profile up to the 401 point
but with the natural slow down at first his pro roaster leaves me
in the smoke. For me with a harder bean 3min is about norm for 401-426.
Certainly not stalled but not as fast as Toms. How much of an effect
do others think this has on the final outcome of the roast?