HomeRoast Digest


Topic: Rogue Hottop profile totally baffles me ... Tom & MiKe - help! (6 msgs / 228 lines)
1) From: DJ Garcia
OK, I've had three shots off my uneducated, off-the-cuff profile in =
which I
attempted (and over-succeeded) in ramping up the first crack, and danged =
if
they aren't the best I've had from this exalted bean! What is it doing
right? Or are my taste buds off the charts?
The normal HT profile gets me 300 gm of Kona Moki's Farm to 1st crack in
about 15:30 minutes average from load, and I eject about 1:45 minutes =
later
for a City+ roast (my guess, right after 1st maybe 30-40 sec before 2nd
might begin, from previous experience). This experimental profile had =
1st
crack at a 11:10, and I ejected after 1:45 minutes as usual with 1st
seemingly over. The profile goes to higher temps quicker than the =
standard,
but tops the temps at 404f instead of 424. I figured because of the =
drastic
quickness to 1st the roast would be off, but surprise!
Is there a good explanation? I need to roast some more and get =
experience
quickly, so I guess I'll be giving out a lot of coffee in the next =
couple of
weeks :-) ...
DJ
Pleased, Dazed and Confused

2) From: Barry Luterman
pleased is good

3) From: Jeff Oien
DJ Garcia wrote:
<Snip>
I'm in a George Costanza mode of roasting. It seems lately everything I 
attempt gets the opposite effect of what I was looking for. So for a 
while I'm going to do everything opposite of what I think I should do. 
Of course not everything will work out the opposite and I do have some 
proven profiles for a few beans but it will be a learning experience.
-----------
George : My life is the opposite of everything I want it to be. Every 
instinct I have, in every of life, be it something to wear, something to 
eat ... It's all been wrong.
Jerry : If every instinct you have is wrong, then the opposite would 
have to be right.
George : Yes, I will do the opposite. I used to sit here and do nothing, 
and regret it for the rest of the day, so now I will do the opposite, 
and I will do something!http://www.seinfeldscripts.com/TheOpposite.htm-----------
JeffO

4) From: MichaelB
Hey DJ,
Good explanation? Don't push your luck. But here's a hypothesis.
The temperatures you're talking about are machine temperatures. And the
quicker rise profile probably does not have a chance to heat up the machine
to the same extent as the longer profile. So that could explain the
temperature difference. However, the shorter profile is getting
the beans heated up faster and hotter. So except for the time difference you
could be getting close to the same bean temperatures, and close to the same
taste or even better taste with the quicker profile.
Bottom line, just because we can't explain it, doesn't mean it isn't
happening. Enjoy.
On 2/22/07, DJ Garcia  wrote:
<Snip>
--
MichaelB

5) From: miKe mcKoffee
Wouldn't exactly call start of 1st at 11:10 for a drum roast "drastic
quickness" by any stretch. Quite the contrary and more in line with what I'd
see people use with a Dietrich etc. Start of 1st at 15:30 more like on the
slow side.  
You didn't say "how" the Moki's was substantially better this new profile,
but I suspect much livelier dance on the palate, much better acidity
balancing the HotTop's tendancy to overly accentuate body at the expense of
brightness. Too slow to 1st seems to flatten a roast.
Best way to know for sure it isn't a fluke is do another batch same bean old
profile and compare of course. You can always vac & freeze some if you don't
want to give all your Moki's away!
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/
<Snip>

6) From: DJ Garcia
MiKe, what you ably described seems to fill the bill as far as what the
taste diff goes. Funny how experienced words can ring the bell for the
experience-challenged. In photographic terms, I would've put it as =
"somewhat
higher contrast and saturation, in a tasteful way", meaning it's not =
going
over the top, but yeah, what he said :-).
Thanks also for the insight into the first crack timing. I'll do one =
more
Moki same way, compare and share with a loved one, then try some other =
beans
- Misty Idido I think is next, and a Panamanian ... I'll use this =
profile as
a basis and explore some variations!
Cheers,
DJ
I love lucky guesses


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