HomeRoast Digest


Topic: hello and an error in the archive (16 msgs / 387 lines)
1) From: Robert D. Crawford
Hello all,
I am brand new to roasting and am hoping to glean some really good
information here.  I have a few questions, but I want to have a look at
the archive first to make sure they have not already been answered.
While trying to access the archive by looking at the threads, subject,
and the download link I get this message:
Bug in Mailman version 2.0.6
We're sorry, we hit a bug!
Please inform the webmaster for this site of this problem. Printing of
traceback and other system information has been explicitly inhibited,
but the webmaster can find this information in the Mailman error logs.
Just thought you might like to know.
Happy roasting,
rdc
-- 
Robert D. Crawford                                     robdcraw
Q:	How many psychiatrists does it take to change a light bulb?
A:	Only one, but it takes a long time, and the light bulb has
	to really want to change.

2) From: Brett Mason
OK, so let the webmaster fix the archive.  In the meantime, do you have any
questions you'd like to float?
Try us,
Brett
On 1/24/07, Robert D. Crawford  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Vicki Smith
You ran into a server hiccup (it happens). I just did an archive search 
and had no problem.
v
Robert D. Crawford wrote:
<Snip>

4) From: Robert D. Crawford
"Brett Mason"  writes:
<Snip>
Well, I just got a FreshRoast Plus with the sampler pack from
sweetmarias.com.  I am working on the first bag of coffee, peru Norte
Especial.  I think my first roast was short.  I had the roaster under
the vent hood in the kitchen and had to quickly shut the roast down,
grab my son, open the doors, and fan the smoke detectors.  The coffee
tasted OK, but a little light for my liking.
My second roast was better, but at 7 minutes, I think it might have been
a little dark for the bean.  I have traditionally liked darker coffees,
French or Italian roasts from Starbucks and the like, but I think that
might have been mainly because of the swill that I had been exposed to.  
All this is to say that I need some advice on the roast times.  I need
to read again the materials on the website, I know.  There is one
problem, though.
I am almost blind.  I can see the timer on the machine with heavy
magnification, but I find it easier to use my watch as a timer and move
the dial to cool at my target elapsed time.  Most of the info I have
found mentions the appearance of the bean.  Even with a lot of
magnification, the beans move too quickly in the roaster and the glare
is too much for me to focus on the way the beans look.  I can very well
hear the popcorn-like pop of the first crack, and the crackling of the
second.  I wanted to search the list for approximate times for roasting
to get from first crack to the various levels (City, Full City, etc).
I have a feeling that a lot of this is experience and a lot of how much
to roast has to do with personal preference.  I would, however, like to
try to roast, at least in the beginning, using the recommended level of
roast.  
Thanks for your time and any advice that you might have to give.
rdc
-- 
Robert D. Crawford                                      rdc1x
Take an astronaut to launch.

5) From: Brett Mason
Hi Robert,
A quick, short term fix is to pull the roast 5 seconds after you start to
hear the quieter, rice crispies sound of second crack.  This will almost
always put you into Full City + and get you ...  Work the same way using
sound on the next couple of roasts, and see if you can gain the consistency
you need.
After a few more roasts, I think you'll have the control so that you will
know to go 30 seconds longer or shorter, and the results you will attain in
so doing.  This method may take the visual cues out of play, and get you
started to where you want to go...
Oh, and I roast on the back porch - The Smoke Alarm Test is but one
additional benefit of indoor roasting!
Welcome,
Brett
On 1/24/07, Robert D. Crawford  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: miKe mcKoffee
FWIW just checked the searchable archives, working fine for me.
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>

7) From: Robert D. Crawford
Vicki Smith  writes:
<Snip>
I tried to find the archive search but had no luck.  I could only find
the archive page I visited before that has the links for the various
months and their indices.  Can you send me the url for the page that has
the search field?
Much thanks,
rdc
-- 
Robert D. Crawford                                     robdcraw
Avoid the Gates of Hell.  Use Linux
(Unknown source)

8) From: Robert D. Crawford
"Brett Mason"  writes:
<Snip>
I think my original reply to this message might bounce because it came
from my other address.  If this is a duplicate, I apologize.
Well, I just got a FreshRoast Plus with the sampler pack from
sweetmarias.com.  I am working on the first bag of coffee, peru Norte
Especial.  I think my first roast was short.  I had the roaster under
the vent hood in the kitchen and had to quickly shut the roast down,
grab my son, open the doors, and fan the smoke detectors.  The coffee
tasted OK, but a little light for my liking.
My second roast was better, but at 7 minutes, I think it might have been
a little dark for the bean.  I have traditionally liked darker coffees,
French or Italian roasts from Starbucks and the like, but I think that
might have been mainly because of the swill that I had been exposed to.  
All this is to say that I need some advice on the roast times.  I need
to read again the materials on the website, I know.  There is one
problem, though.
I am almost blind.  I can see the timer on the machine with heavy
magnification, but I find it easier to use my watch as a timer and move
the dial to cool at my target elapsed time.  Most of the info I have
found mentions the appearance of the bean.  Even with a lot of
magnification, the beans move too quickly in the roaster and the glare
is too much for me to focus on the way the beans look.  I can very well
hear the popcorn-like pop of the first crack, and the crackling of the
second.  I wanted to search the list for approximate times for roasting
to get from first crack to the various levels (City, Full City, etc).
I have a feeling that a lot of this is experience and a lot of how much
to roast has to do with personal preference.  I would, however, like to
try to roast, at least in the beginning, using the recommended level of
roast.  
Thanks for your time and any advice that you might have to give.
rdc
-- 
Robert D. Crawford                                     robdcraw
BOFH excuse #429:
Temporal anomaly

9) From: raymanowen
Robert, I understand the Human Bean compensates for the loss of one
sensitivity, sight, with an improvement in the others.
You can Hear 1st and second Crack,
and you can Smell the pleasant odor of the different stages of coffee
roasting.
I could only wish I had your senses of hearing and smell! You'll do fine. We
all got some learning to do.
Cheers -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

10) From: Robert D. Crawford
"Brett Mason"  writes:
<Snip>
Thanks, I'll try that.  
<Snip>
I think you are right.  I think it will also be easier once I decide on
what my bean preference is, which will allow me to know a bit more about
where the bean is and where I prefer it to be stopped.
<Snip>
Heh, I guess so.  I have one question about roasting outdoors, though.
Considering that, here in Middle Tennessee, the daytime highs are
running in the mid 30-40 degree range, won't outdoor roasting screw up
the process?
<Snip>
Thanks.
rdc
-- 
Robert D. Crawford                                     robdcraw
No matter where I go, the place is always called "here".

11) From: Eddie Dove
Robert,
This link is  ...
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/24/07, Robert D. Crawford  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/24/07, Robert D. Crawford  wrote:
<Snip>

12) From: Brett Mason
It's 12 outside right now, and I run my popper just outside hte back door,
watching through the window.  It's a lot like the postman - neither rain,
nor snow, nor....  I think the answer is in the process, not the absolute
environment.  That is, try to work with the environment, and learn how to
roast in that environment.  You'll do fine...
Brett
On 1/25/07, Robert D. Crawford  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

13) From: Tim Smith
 Robert,
I'm pretty new at this, too, but have been using the Fresh Roast plus 8 for
about two weeks with good (enough for me) results.  (I also got it with a
sampler from Sweet Marias.)  I had the same problem with my smoke detectors
distracting me from the roast so I ended up turning a small box fan into
a makeshift hood. The inlet draws air from just above the chaff
collector and the exhaust end is flattened to maybe 2 or 3 inches wide so
that I can stick it through a slightly open window.  We're talking about a
complete hack job here...old box fan, corrugated plastic, and flashing
tape...but it was cheap and works great!
As far as roasting is concerned, I have good eyesight but roast almost
exclusively by the sound of the cracks anyway.  It has helped me to keep a
log of every batch, writing down the time when first crack starts,
approximately when it ends (which can be a guessing game) when second crack
starts, and when I switch my dial over to the cooling cycle.  That way I can
look back at my log to see what happened the last time I roasted a
particular bean, giving me a better idea of how to get the roast that I *
really* wanted but didn't hit the first time.
So far so good!  I was a little worried about the small batch size of this
machine at first but it has turned out to be a blessing.  Roasting almost
every day means more opportunities to learn a little something new.  So much
fun, and more addictive than coffee itself!
Tim,
anxiously awaiting my bag of late harvest Yerg :)

14) From: Justin Marquez
On 1/24/07, Robert D. Crawford  wrote:
<Snip>
Robert - Welcome ot the list!  Ask away with the questions.  There
WILL be answers... some of them even helpful!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

15) From: Robert D. Crawford
Hello all,
Thanks for all the responses.  I have been reading _many_ posts in the
archive concerning the FR+ and it seems to me that many people are doing
various things to slow the roast process.  I am currently testing this
sort of thing using 2 mins of heat and 10 seconds of air only and then
cooling only about 15 seconds after the second crack happens.  I have
just started drinking on a pot using this method.  The next pot will be
the same bean but the old method of constant heat and cooling 15 secs
after the second crack begins.  Is it the experience of the FR owners on
this list that this will provide a Full City roast?  That is the
"recommended" roast of my current bean.
The bean, by the way, is Panama Boquete, Maunier Estate.  I think, if
the second pot (half-pot, actually) is about the same taste,
darkness-wise,  as this one, I might have to go 25 or 30 secs instead of
15 after second crack.
Thanks again,
rdc
-- 
Robert D. Crawford                                     robdcraw
Avoid cliches like the plague.  They're a dime a dozen.

16) From: MichaelB
Robert,
Ultimately your taste will help you decide what is the best place for you to
stop your roast. Tom recommends stopping this bean at FC, on verge of 2nd
but not into 2nd. He is seldom wrong in his recommendations - they are
always worth considering - but you get the last word on what works for you.
So by all means try a darker roast, but perhaps you also should consider
trying a lighter one too.
On 1/26/07, Robert D. Crawford  wrote:
<Snip>
--
MichaelB


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