HomeRoast Digest


Topic: Yet another intro (17 msgs / 588 lines)
1) From: Tim Smith
Hi!  I figured I should introduce myself since I'm new to the list.  I've
become steadily less impressed by store-bought/chain-derived coffees over
the years and got really excited when I found Sweet Maria's some time before
the holidays.  A few weeks ago I received a Fresh Roast Plus 8 as well as a
sample pack of green coffees.  My coffee-drinking experience has been
completely different ever since!
I have a lot to learn, which is what prompted me to sign up for the
list.  But my results have been very good so far.  I have been roasting
primarily by the cracks, using color only as a general indicator of what's
going on.  The other thing that has helped is to keep a log of every batch,
noting the time at which first crack starts and ends, the time second crack
starts if I let it go that far, and the time that I switch the dial to
cool.  It's nice to be able to correlate those times to the result so that I
can tweak it for the next batch.  I tend to favor ligher roasts, which can
make it a little tough to know when to kill the heater.
My setup is pretty pedestrian by the standards of many who seem to hang
around here: the FreshRoast, a makeshift hood to vent the smoke out a
window, a few small mason jars, a Cuisinart burr (if that's what they call a
burr) grinder, Capresso drip brewer, and a handy thermos to save me
from some of the most awful office coffee on the planet.  The one thing I
would like to add soon is a variac to give me some degree of control over
roast durations, which are incredibly fast (6 minutes max) with the Fresh
Roast.  Maybe I'll rewire it to control the heater independent of the fan,
maybe not...will probably try it the simple way first and see how it goes.
Anyway, I think that covers it.  Just wanted to say hello before I jump too
far down the rabbit hole.  Happy roasting!
Tim

2) From: Eddie Dove
Tim,
Hello to you too and welcome aboard!  You are off to a great start and it
will just keep getting better!
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/29/07, Tim Smith  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/29/07, Tim Smith  wrote:
<Snip>

3) From:
Tim:
Welcome. Your setup is great; I started with an original Fresh Roast. Gave it away and bought a FR 8 last year. I use all my roasters.
I will roast some in the Hot Top, if I really like it I will roast some in the FR 8 to see what the difference is...
My guess is that you will want a larger roast later on, maybe.
My Hot Top is the original I got in 2003/04.
enjoy and thanks for saying hello
ginny
homeroasters.org
---- Tim Smith  wrote: 
<Snip>

4) From: Robert Joslin
Tim
     Sounds like you have been doing your homework and are off to a fine
start.  Life will never be the same! Welcome to the list.
Josh
On 1/29/07, pchforever  wrote:
<Snip>

5) From: Tom Ulmer
Hello.

6) From: James
Welcome to the list Tim. Of course, now you are on the slippery slope and I=
 hope your credit cards are ready!
  
James in Southern CA.
----- =
Original Message ----
From: Tim Smith 
To: homero=
ast
Sent: Monday, January 29, 2007 11:49:32 AM
Su=
bject: +Yet another intro
Hi!  I figured I should introduce myself sin=
ce I'm new to the list.  I've become steadily less impressed by store-bough=
t/chain-derived coffees over the years and got really excited when I found =
Sweet Maria's some time before the holidays.  A few weeks ago I received a =
Fresh Roast Plus 8 as well as a sample pack of green coffees.  My coffee-dr=
inking experience has been completely different ever since!  
 
=
I have a lot to learn, which is what prompted me to sign up for the list=
.  But my results have been very good so far.  I have been roasting primari=
ly by the cracks, using color only as a general indicator of what's going o=
n.  The other thing that has helped is to keep a log of every batch, noting=
 the time at which first crack starts and ends, the time second crack start=
s if I let it go that far, and the time that I switch the dial to cool.  It=
's nice to be able to correlate those times to the result so that I can twe=
ak it for the next batch.  I tend to favor ligher roasts, which can make it=
 a little tough to know when to kill the heater.
 
My setup is=
 pretty pedestrian by the standards of many who seem to hang around here: t=
he FreshRoast, a makeshift hood to vent the smoke out a window, a few small=
 mason jars, a Cuisinart burr (if that's what they call a burr) grinder, Ca=
presso drip brewer, and a handy thermos to save me from some of the most aw=
ful office coffee on the planet.  The one thing I would like to add soon is=
 a variac to give me some degree of control over roast durations, which are=
 incredibly fast (6 minutes max) with the Fresh Roast.  Maybe I'll rewire i=
t to control the heater independent of the fan, maybe not...will probably t=
ry it the simple way first and see how it goes.
 
Anyway, I th=
ink that covers it.  Just wanted to say hello before I jump too far down th=
e rabbit hole.  Happy roasting!
 
Tim
 
==
Don't pick lemons.
See all the new 2007 cars at Yahoo! Autos.=http://autos.yahoo.com/new_cars.html

7) From: Coffeenut
Hello Tim and welcome.  The fall into the "rabbit hole", "slippery slope",
"infection", "obsession" is....one that I highly recommend!
Most if not all of us began with something simple so we could start to
digest home-roasting.  Keep it simple at first so that you can develop your
skills and then branch out into bigger and better things (of which there is
no short supply).
Rick 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tim Smith
Sent: Monday, January 29, 2007 2:50 PM
To: homeroast
Subject: +Yet another intro
Hi!  I figured I should introduce myself since I'm new to the list.  I've
become steadily less impressed by store-bought/chain-derived coffees over
the years and got really excited when I found Sweet Maria's some time before
the holidays.  A few weeks ago I received a Fresh Roast Plus 8 as well as a
sample pack of green coffees.  My coffee-drinking experience has been
completely different ever since!  
 
I have a lot to learn, which is what prompted me to sign up for the list.
But my results have been very good so far.  I have been roasting primarily
by the cracks, using color only as a general indicator of what's going on.
The other thing that has helped is to keep a log of every batch, noting the
time at which first crack starts and ends, the time second crack starts if I
let it go that far, and the time that I switch the dial to cool.  It's nice
to be able to correlate those times to the result so that I can tweak it for
the next batch.  I tend to favor ligher roasts, which can make it a little
tough to know when to kill the heater. 
 
My setup is pretty pedestrian by the standards of many who seem to hang
around here: the FreshRoast, a makeshift hood to vent the smoke out a
window, a few small mason jars, a Cuisinart burr (if that's what they call a
burr) grinder, Capresso drip brewer, and a handy thermos to save me from
some of the most awful office coffee on the planet.  The one thing I would
like to add soon is a variac to give me some degree of control over roast
durations, which are incredibly fast (6 minutes max) with the Fresh Roast.
Maybe I'll rewire it to control the heater independent of the fan, maybe
not...will probably try it the simple way first and see how it goes. 
 
Anyway, I think that covers it.  Just wanted to say hello before I jump too
far down the rabbit hole.  Happy roasting!
 
Tim
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8) From: Dave
On 1/29/07, Tim Smith  wrote:
<Snip>
Welcome from another newbie. I've been enjoying the ride. So far I've
roasted about 4 or 5 lbs, I think I'm getting better at it. I really need a
timer, and to keep a log. I'm trying to figure out what my next purchase
will be.
Have fun!
-- 
Dave
Some days...
It's just not worth chewing through the leather straps

9) From: Brett Mason
Down the rabbit hole - take the red pill....
Brett
On 1/29/07, Coffeenut  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

10) From: RK
This is a multi-part message in MIME format.
welcome, life will never be as you once new it.
RK

11) From: raymanowen
"...a variac to give me some degree of control over roast durations, which
are incredibly fast (6 minutes max) with the Fresh Roast."
With your Fresh Roast as it now exists, you can modulate the heat, lengthen
the ramp to Crack 1 and stretch the 1 - 2 gap. If you turned the dial on a
Variac, the roast would change, but I think it would put you in a state of
panic trying to avoid burning the roast, roaster and correlate the results.
First of all, don't try to roast an excessively large batch of coffee. Start
with 1/4 cup of green Sweet Maria's coffee. [If you went out to their store
in Oakland, you could put on a blindfold, point in any direction and ask for
"Five pounds of That..."] I'm sure they'd warn you if you were indicating
something like Educational Robusta coffee!
With the FR unplugged, you can hear and / or feel the microswitches transfer
as you rotate the timer knob from its max (8 minute) setting. At the start
of COOL zone, the heater is switched out, then the fan is switched off and
it's All Stop at the end of COOL.
If you start a roast normally, you can turn to COOL for 5 seconds out of 30
or 10 of 60.
You don't need any more equipment than you already have. You can do multiple
back-to-back roasts if you do two cool down cycles after each roast: Roast,
COOL, COOL; Roast, COOL,COOL...
Besides, when my eagle comes back, I'll need a big Variac to wake up my
Thunderbolt linear.
Cheers -RayO, aka Opa!
"The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - - Martin Diedrich

12) From: Tim Smith
Thanks for the welcome and all of the tips!  I'm definitely going to try the
alternating periods of heating and cooling.  The Man in the Brown Truck
brought me my 10lb box containing Aftrican Highands WP Decaf and Late
Harvest Yirg both of which could benefit from more control between first and
second cracks.  (Got the Africa Highlands in my sampler and loved
it...hoping that the two can be combined post-roast to create an "eye
opening" half-caffe.)
And yes, I tend to be very careful with my finances but have warned my
wallet to watch out.  The SM coffee list looks sooo good...I have satisfied
my craving for Floral Bludgeoning Coffees but some days I just want to go
through and start clicking on one-pounders in search of whatever gem might
amaze me like that decaf did.  I do not envy whoever has to run around the
warehouse for that order when my self control runs out!  Even my girlfriend
is encouraging me, which I did not expect.  Suddenly I start roasting coffee
and she starts telling me "If you don't buy more of this, I will!"
Tim

13) From: raymanowen
...she starts telling me "If you don't buy more of this, I will!" -not,
"Don't get more than You'll drink!"
How long did that take, Tim?
Welcome. We're all learners, and we seek your input!
Actually, those one-pounders make for a confusion factor for me- I nearly
work out a good roast level and brewing technique, and it's GONE by the time
I realize how close I was getting.
You should have confidence in Tom's cupping notes by now, so that you can
make a coffee purchase on that basis. As for financial cares, the Fivers to
20's are the more economical. You can explore variety with roasting,
grinding and brewing variations.
The heat gun is a very instructive heat source if you use it with a Vicki-
type bread machine, mixer bowl or dog bowl. HG is great with my wife's deep
Kitchen Aid bowl. We have a couple of bread machines and we make a lot of
various breads. Our V-type is the one we use for bread.
The DAK is neater and bigger, with a glass dome top. The built-in blower is
ducted to blow cool air right into the pan. It functions with the heat
element to maintain dough temperature during kneading. Its kneading motor is
a real brute. Only has 750 watt heater, but it's a closed system. Heat input
tends to stay in the system.
I'd love to reflash program the thing to roast coffee. It is so close to
being a self- contained 500g roaster with a picture window! I'd have to rig
a cyclone to empty the beans out of it- it's not handy in that respect. It's
very soundproof when closed, so I'd be glued to the clock and pyrometer.
Cheers -RayO, aka Opa!
"The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - - Martin Diedrich

14) From: Vicki Smith
Did you take a look at the unassisted bread machine roaster Stu 
developed. He has pics up at homeroasters.com. See: http://tinyurl.com/28fdoz.His is 500 watts, but he has made changes to 
how it heats.  His batch size is small for us HG roaster types, and his 
beans are darker than I go, though I am not sure if that is his 
preference, or a limitation in the design.  I know roast level has come 
up with his roaster, though I believe it might have been on the 
CoffeeGeek board.
vicki
raymanowen wrote:
  > I'd love to reflash program the thing to roast coffee. It is so close to
<Snip>

15) From: Tim Smith
<Snip>
She initially thought I had gone mad (situation normal) when I ordered the
FR+8 with the sampler.  Then she had a cup brewed from my second batch out
of the machine, and sat there egging me on while I ordered the two
five-pounders...one caf and one decaf.  She's been keeping it interesting,
too, because her preferences in terms of origin tend to be somewhat
different.  I prefer the brighter, lively coffees at a light roast, whereas
she really enjoyed my current batch of Sumatra Classic Mandheling that had
been roasted to the range of a FC+.  So I'll just consider myself lucky and
try not to ask too many questions. ;-)
Tom's cupping notes are a really fantastic resource.  I'm still trying to
find my own palate, though.  I figure I should keep on trying new things in
smaller quantity and re-order on a larger scale when I find something that
really suits me.

16) From: Brett Mason
Beware the "Great Cup"...
Friend of mine tasted my latest Mexico Nayarit, and said "these are all
good, but they are not as good as "that one cup" ... yada yada yada.  This
is a seasonal, variable crop based product.  If she loves something, you
many have trouble reproducing exactly that.
So, learn to love the journey, and enjoy great coffee with a few sensational
cups along the way...
Brett
On 1/31/07, Tim Smith  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

17) From: Ed Needham
That would be homeroasters.org 
The tinyurl is correct.


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