HomeRoast Digest


Topic: homeroast digest, Vol 1 #5434 - 22 msgs (2 msgs / 52 lines)
1) From: Kim Belli
HI Vicki,
I have some of that data - but as a function of my (programmed) IR2 
profile, not of color - and I'm not using it any useful way.  Aren't I 
helpful? :)  Especially since I haven't recorded anything since last 
April...  See 'End Wt' column: http://www.gweep.net/~goom/coffee/Keep us posted if you come up with something useful to do with it!  I 
guess if you were to remove the chaff and roast on top of scale... hmm...
Kim.
<Snip>

2) From: Vicki Smith
Thanks! How kewl. I have a sense that there is in intersection between 
things like weight, ramps to first (and timing beyond) and bean 
expansion that will help me maximize roasty goodness. As I've said, I 
tend to be naturally zenish in my approach, but I know that what seems 
to happen is that I pay a whole lot of attention to this sort of thing, 
at least sporadically, and that over time, this sorta morphs into 
something that feels casual and zen-like, but is really just hidden and 
some how effortless complexity.
BTW, I have recently roasted two batches of the Brazil Yellow 
Bourbon--one in my bread machine the other in my IR2. I had earlier 
roasted using both methods, all the way to the first sight of oil (which 
is darker than I normally go). I then roasted again, with both roasts 
going to the half way point between the end (as I perceive it) of first 
and that oily point. In my IR2, it was an 8.5 minute roast, entering 
first at 6'10". In my bread machine, it was a 12 minute roast, entering 
FC at 8:45. Both were good roasts, but very different from each other. 
Both weighed in at ~16% lower than when I began--so the weight was 
useful in my attempt to compare apples and apples, rather than apples 
and oranges.
I can not, for the life of me, explain how this might be useful to 
anyone else, but I feel like it is being filed away in my brain and will 
reappear in the form of better, more consistent and more well controlled 
future roasts.
vicki


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