HomeRoast Digest


Topic: degree of roast targets and ramp up speed (6 msgs / 135 lines)
1) From: Vicki Smith
I just roasted a pound of Timor FTO Peaberry that was lurking unopened 
in the back of my bean cabinet. I got it as part of a sample pack.
Tom recommended a true City for this bean--which was lighter than I had 
ever roasted before. As I was roasting, I wondered if I should perhaps 
be slowing down the ramp up to first in order to get a bit more bean 
expansion. After all, if the plan was to pull the roast immediately 
after 1st crack, there wasn't as much time and heat for the beans to expand.
It's too late for this gone-for-now bean, but I would still be 
interested in hearing folks speak to this.
BTW, I was roasting in my HG/BM, and I did pull the roast at the end of 
1st, 8.5 minutes in. It seems to have a bit less volume than most of my 
other roasts of equal size, but the weight loss was at 15.5%, not all 
that different from my  City +/ light FC roasts. I cut into a few beans, 
and the beans seem "done" all the way through.
I'll be tasting it in a couple of days.
Vicki

2) From: miKe mcKoffee
Vicki,
Sounds like you're on the right track. What I'd do is slow the ramp slightly
just before start of 1st and time the ramp rate from start of 1st to end of
roast (regardless the degree of finish roast targeted) for about 3 minutes
with a peaberry. Then adjust future roasts from there.
As a side note I'm happy to say while the website says "sold-out reserved
for coffee club members only", today I was able to talk Gus out of a couple
pounds greens from Pat Pearlman's Estate Kona, this year's Kona Competition
winner:-)
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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3) From: Dave
On 1/24/07, miKe mcKoffee  wrote:
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As a side note I'm happy to say while the website says "sold-out reserved
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err, ummm.... coffee club? Whazzat?
-- 
Dave
Some days, it's just not worth
chewing through the leather straps

4) From: Vicki Smith
miKe, I'm not sure if I am understanding what you wrote.
So, using this method, and knowing that I wanted to pull this roast 
immediately at the end of first, are you saying that I should stretch 
the period from right before first to the end of 1st at 3 minutes? Or 
are you saying something else.
I'm a bit befuddled.
v
miKe mcKoffee wrote:
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5) From: miKe mcKoffee
Yes, not something else. Oh, and not saying "should" just saying what I
would do:-)
miKe 
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6) From: miKe mcKoffee
While Tom has a "Coffee Club" (Roast Coffee Subscription} I was referring to
Gus's coffee club. (He's "Headbean" at Pele Plantations, says so on his 'biz
cards;-) Gus happens to have exclusive on entire crop from Pearl Estate so
only place to get any of this year's Kona Comp' winner. (plus other select
Estates.)
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>
[mailto:homeroast-admin] On Behalf Of Dave
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	On 1/24/07, miKe mcKoffee  wrote: 
	 
		As a side note I'm happy to say while the website says
"sold-out reserved 
		for coffee club members only", 
	
	
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	-- 
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