HomeRoast Digest


Topic: SM Orders (13 msgs / 320 lines)
1) From: Larry Williams
I ordered Kona and Congo beans.  Whats the average time for stock pull 
to ship.
Larry Williams
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2) From: Eddie Dove
Larry,
It can vary some depending on holidays and such, but lately its been about a
day.
Eddie
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Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 2/1/07, Larry Williams  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 2/1/07, Larry Williams  wrote:
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3) From: Brett Mason
Did you select "Hold for Harvey" - that's the fastest...
Brett
On 2/1/07, Larry Williams  wrote:
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Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Brian Fowler
This is a multi-part message in MIME format.
I agree hold for harvey gets the greens to me about a day faster.  I =
live in Illinois, I would move West but I'm too lazy.
Brian

5) From: Coffeenut
Larry,
I've been ordering from SM for 7yrs and just placed my first "Harvey" order
this week for 12lbs.  The order was placed on Wed at 11:24am and I got the
email that it had shipped on Thurs at 2:10pm.  The only times I've seen much
of delay from order to ship is during the peak of Christmas rushes.  The
worst part (for me) is really UPS.  
I had been off List for a while and had not realized the Harvey thing was
available to customers like me.  I'd seen it in the drop down box, but
thought it was some other form of local pickup which I couldn't do.  I'm not
a fan of UPS and they tend to be quite rough with heavy packages (like some
of my coffee orders).  So, I'm giving Harvey a try to see how it compares.
Rick

6) From: Larry Williams
Thanks for the responses.  In the short time that I have been roasting 
it has been a very pleasurable experience.  I have had amazing luck with 
my IR2 using the Preset 2 and finishing my greens to City roast (405 
deg).  I usually hit cool with +/- 2:30 min remaining.  It doesn't make 
any difference what bean I use - they all roast great and the result is 
delicious coffee.  The only mistakes I have made is roasting a few 
batches into FC+ which isn't really mistake to most of you, but I prefer 
it on the light side.  I can't even hear the crack, but it doesn't seem 
to matter.  I just watch the beans very carefully and hit cool with the 
first appearance of an oily spot on the roast.
So,  after  reading your comments on the SM Kona and Congo - I want my 
greens.  I feel like a kid waiting for that delicious desert Mom used to 
make.
Larry
Brian Fowler wrote:
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7) From: Vicki Smith
Actually, Larry, I think you are participating in an on-line community 
where FC+ is fairly rare, as a general preference, with the vast 
majority of us interested in determining (often with Tom's help) the 
best roast level for a particular bean.
vicki
Larry Williams wrote:
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8) From: Vicki Smith
Also, if your IR2 is producing a city roast, with 2.5 minutes left at 
preset 2, it's pretty unusual.  That would have the end of first 
occurring nine minutes into the roast. It sure would be out of the 
ordinary for an IR2. Not that at least some of us wouldn't love it to 
happen to our little roasters.
The inlet temp and the bean temp are not the same. Are you hearing the 
end of 1st crack? As your machine is new, and you are new to roasting 
you probably haven't ever run a thermocouple into the roasting chamber 
to see what the actual temp of the bean mass is 2.5 minutes from the 
end. I think you would be surprised at the difference between the 
on-board temp displayed and the true temperature of the bean mass.
v
Larry Williams wrote:
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9) From: raymanowen
Wow! Lookit this-
[mistakes I have made-
roasting a few batches into FC+
which isn't really a mistake...]
Well- Was it a Mistake for You? Nothing else counts, Larry, 
Your Beans roasted Your Way = Your Pleasure. If it were a mistake, I'll
never tell ! !
Cheers -RayO, aka Opa!
Illegitimus non Carborundum-

10) From: Larry Williams
Vickie
I don't hear any crack on my IR2.  Just the fan.  My ears ring so I have 
to rely on my other senses to determine the roasting progress.  I used 
hear the crack in my Poppery but not the IR2.  The temp I read is on the 
display, and  seems to be consistent in all roasts.  I notice in the 
owners manual states that the Preset 2 stage 3 temp is 435F /  1:30 
Min.  I assume that's the finish temp.  Stage  2  is 400F /  4:00 Min so 
it seems like the temp is not consistent between the machine and 
manual.  I will probably call the manufacturer today and ask about the 
temp differences.  I have no desire to install a thermocouple.  So I 
will probably continue to use visual methods of determining the roasting 
point.  After all isn't it really based on appearance anyway?
Larry
Vicki Smith wrote:
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11) From: Larry Williams
Thanks RayO
Larry
raymanowen wrote:
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12) From: Vicki Smith
Ummm, no, it's not. Check out two things on the SM website--the IR2 tip 
sheet, that deals extensively with the difference between inlet temp and 
bean temp and the visual roast guide. I'll be interested to see what 
Hearthware tells you. I assume you have checked their site as 
well--though it is not particularly informative about some of what you 
want to know.
 From the visual roast page:
"Visual examination during roasting is just one of the ways to determine 
where the coffee is in the roast process. By itself, it is of limited 
use. When complimented by the audible cues (first and second crack) and 
the aromas of the roast process, it is extremely informative. Beware 
that coffee is more about exceptions that rules; Sumatras often look 
like they are in the City roast while in fact they are into 2nd Crack. 
On the other hand, there is an occasional coffee that over-represents 
the degree of roast, that looks darker than it truly is, such as some 
Kenyas and St. Helena (and some would say that dry-processed Brazils are 
in the category too). Dry-processed "natural" coffees do not roast to an 
even color, so it is hard to judge the median color of the batch to 
determine the degree of roast. And none of these factors necessarily 
have a bearing on the quality of a raw coffee: quality is determined in 
the cup!"
vicki
See:http://www.sweetmarias.com/hearthware.iRoasttipsheet.htmlhttp://www.sweetmarias.com/roasting-VisualGuideV2.html
Larry Williams wrote:
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13) From: Larry Williams
Thanks Vicki,
I called Hearthware and the tech had no idea what I was asking so he 
will have someone else call me back.  I will read the SM info this 
morning.  This statement has me concerned with my seat of the pants 
method "Sumatras often look like they are in the City roast while in 
fact they are into 2nd Crack" 
Larry
Vicki Smith wrote:
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