<Snip> [mailto:homeroast-admin] On Behalf Of Brian Kamnetz <Snip> bath roasting, at least in small batches, based on comments on this list over a long period of time. I will be staying with HG/DB for the foreseeable future, however. <Snip> I'll respectfully disagree and challenge you to do a blind cupping comparing any bean roasted your method to my Rosto or Mike's (just plain) P1 fluid bed roasts. FWIW below is a bit of discussion from a few years ago... Kona Kurmudgeon 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. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> <Snip>
Well now I have to ask, are the tangerines harar tangerines and are the oranges guatamalan? Im sure an eitheropian doesn't like to be called a guatamalan either.. Or what happens if you roast in a tangerine and another in an orange, and then brew the tangerine roast in an apple and the orange roast in a pear. Sounds like the opportunities are endless, and regardless of what fruit or veggie you end up with, no 2 will ever taste identical
Mike, you missed the point. he said drum was superior to 'fluid bath' roasting. I would agree wholeheartedly, unless someone can find a fluid to bathe the beans in that would roast them properly. Fluid 'bed' roasting, now there's another story. I like drum roasting better than air roasting, but not because it is a better process. I like the low noise of drum roasting, the low attention needed, and the larger batches (on a dollar per dollar basis). I think the bean roast comparisons you and I did with Jim Schulman and others showed that the air roasts could be equal and in some cases better than the drum.
I can roast in my poopper while it's snowing, cause I set it outside without going outside. The drum means I have to walk out in the snow - The results are in! Fluid Bed beats Drum! Brett On 1/22/07, Ed Needham wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
POPPER* hate typing on a laptooop Brett On 1/22/07, Brett Mason wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
This is a multi-part message in MIME format. How many beans can you get in your poopper, Brett? How do you stick it = outside while you remain inside--window? Bob
I put the P O P P E R on a cabinet just outside the door. It's 21 out there right now, and my drum is 8 feet away. I can watch the P O P P E R thru the window, and pull the roast just in time.... I am certainly a drum fan, but I mix up my methods at times... Once the snow goes away, or the 30s come back, I will be back to drum roasting. Ask me what's best then! Brett On 1/22/07, Bob wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Bob, I'm sorry, but this is not that kind of list. We talk about roasting coffee beans, not sticking them in our butts! ---How many beans can you get in your poopper, Brett? How do you stick it = outside while you remain inside--window? Bob
This is a multi-part message in MIME format. Uh ohhh.I started getting a "visual" of some Kopi Luwak style of roasting. We've had all manner of devices used to roast coffee except for a toilet!!! :^) Rick From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Bob Sent: Monday, January 22, 2007 8:09 PM To: homeroast Subject: Re: Drum superior to Fluid Bed > RE: Zip/Vac/Cloth > RE: +newbie ? on storing How many beans can you get in your poopper, Brett? How do you stick it outside while you remain inside--window? Bob
HG/TB = Heat Gun / Toilet Bowl? On 1/22/07, Coffeenut wrote: <Snip> r a <Snip>
This is a multi-part message in MIME format. LOL. Also explains the need for the "fluid bath" process. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Eddie Dove Sent: Monday, January 22, 2007 8:17 PM To: homeroast Subject: Re: Drum superior to Fluid Bed > RE: Zip/Vac/Cloth > RE: +newbie ? on storing HG/TB = Heat Gun / Toilet Bowl? On 1/22/07, Coffeenut wrote: Uh ohhh.I started getting a "visual" of some Kopi Luwak style of roasting. We've had all manner of devices used to roast coffee except for a toilet!!! :^) Rick
Fluid bed seems like a great concept but very difficult to control the proper motion and adjust for batch or bean size.
First Crack, Second Crack, "Sub" Crack... ---HG/TB = Heat Gun / Toilet Bowl?
Mostly I go by sound, color, smoke & chaff... I take these to just before divots, and call it good... There's a lot of folks who are much better scientists than me. I work more of the zen method - sry... Brett On 1/22/07, Bob wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
This is a multi-part message in MIME format. Please Brett, tell us about your attempts to profile this method of = roasting.... B.
I know I LOVE my air roasts...and most of my modified popper roasts go about 11-15 minutes. I like the how even the roasts tend to tuen out. One thing about drum roasts I don't like is the source of heat....where the beans have to touch the metal to be exposed to the heat.
Now that brings a whole new meaning to water quenching ... what a visual! On 1/22/07, Coffeenut wrote: <Snip> r a <Snip>
On 1/22/07, Eddie Dove wrote: <Snip> I didn't really think I was amused by bathroom humor until now. Having a hard time stopping the tears. Thanks Brett, Ann -- Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm
On 1/22/07, miKe mcKoffee wrote: <Snip> If the heat comes from the bottom BBQ side burner and heats the air below the beans and the mesh colander the beans are in and heat comes from the top from the HG and I stir with a metal whisk, is this a combo of fluid and drum roasting? Beans come in contact with hot air and hot metal. Just wondering. Take care, Ann -- Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm
Getting a good roast is a matter of learning how to use your roaster. Using your brain and senses are more important than the tool you use to roast with. As Mike pointed out, you can roast on a cookie sheet in your oven if needed. I have some very nice samples that are too small for my RK, so I will air roast them. I will often air roast a small batch of a new bean to check it out. You roast the best with what you have learned to roast with. Mike McKoffee and Plain Mike have given me some of the best roasts I have ever had. I have had awesome roasts from fellow homeroasters. We can get too hung up on technology. I am like Ed, I like drum because of the size of the roast and the way it roasts. Les On 1/22/07, an iconoclast wrote: <Snip>
Let's stipulate that roast profile is the most important "single" factor. So the question is whether a particular air or drum roaster adds more or less value to- or control over the roast. I've seen nothing to suggest that the roasting chemistry that results from hot air flowing over the beans versus bean contact with a hot surface is superior. That does not mean that some combinations of the person who is in charge and the machine she is using has no consequence. I'll match my HG/DB roasts with anyone's air or drum roaster as long as they are no better a cupper than I am (this eliminates several people, at least #:o) --), and as long as it's not 21 degrees outside. Responding to Ann's observation, I do believe that HG/DB roasting allows a homeroaster to have lots of control if she knows what to do with the control. Further, some of this control seems to come from the bottom-heated dog bowl that adds contact heat to the roast, and makes it easier to follow my intended profile without singeing the beans. I can't see how a mesh collender would help much with this because there's so much less surface area for the beans to be in contact with. However, all of our home contraptions and devices --- even the unmodded off-the-shelf ones, depend heavily on that PID that comes installed within our skulls, on our patience, and how much fun we are having when we roast. On 1/22/07, an iconoclast wrote: <Snip> -- Martin "Ah me, everything, I'm afraid, is significant, and nothing is finally important" John Barth, "The Floating Opera"
On 1/22/07, Heat + Beans --all the rest is commentary < heatgunroast> wrote: <Snip> Hey Martin, Your posts in the archives were instrumental in getting me started on HG/DB. I added the mesh colander inside the DB for convenience. There are no nooks and crannies in the colander where beans hide, so I could slow down my stirring a bit. And it is a breeze to lift the colander out, pour the beans into another colander in front of a tilted fan to get the chaff off and then set the colander on the now horizontal fan. Then I carry the colander with the cooled beans into the house to bag up while a new batch is heating up in another colander in DB, with bottom heat on low. When everything is bagged up, I go back out, turn up the bottom heat and start the HG or take over from my husband if he's helping with the stirring. We roast about 14 pounds of greens a week and this process makes it efficient. I added the bottom heat to speed up the roasts with my now standard 2 lbs of greens at a time. It's funny, but after 2 years of roasting, we're still tweaking. Dan just added a clamp next to the side burner that keeps the DB from moving while stirring. It has reduced hand fatigue from trying to keep the DB in place. The biggest variable we have is ambient temp, wind speed and type of bean being roasted. Otherwise the process is pretty automated and predictable. Take care and thanks, Ann -- Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm
On 1/22/07, an iconoclast wrote: <Snip> That's impressive! As committed as I am to HG/DB roasting, I think that 14 pounds/week would motivate me to shift to drum roasting. But your post also supports my key point that any conceivable (and as yet unproven) differences in bean-chemistry related to taste differences between drum and air are insignificant compared to all the other factors that go into a final roast product. The challenge for home roasters, IMO, is to find a method that allows you to replicate roasts within the broad parameters established by the roasting community, and to do so in a pleasing and comfortable environment. Equally important is to have a method from which you can learn well: for some, this is to match the final cup with saved profile data; others will use the data to "calibrate" their senses and then pay less attention to the displayed profile; for others it is to experience and "read" the progress of the roast directly via the senses. -- Martin Heat + Beans all the rest is commentary