HomeRoast Digest


Topic: Secondf follow up ( Re: Delurking ... ) (2 msgs / 53 lines)
1) From: Patrick R. Sklenar
Second roast this evening.  First time doing a pound at a shot.  SM's 
Peru Norte Especial.
    * Ambient temp was 50F.
    * A lot more chaff than the Panama put out last weekend.
    * First Crack started at about 10 minutes and ran for 2 minutes or so.
    * Continued for 60-90 seconds more (need a clock with visible seconds)
    * Smoke picked up, heard a few popping noises.  Not sure if that was
      true 2nd cracks?  very late 1st cracks?  Something boucing higher
      and hitting the side of the bread pan?
    * Removed heat, tossed for a few minutes in strainer, placed in
      large plate, placed on quick freeze shelf in freezer until room temp.
Looking at the beans and at the pictures on SM's photographic 
explanations ... Since the cracking seemed to have died down, I'm 
confident I made it to a good City Roast and I'm pretty sure I made it 
to City+. (need to figure out how to measure temp in that bread pan).
pat----http://www.sklenar.info/coffee.html

2) From: raymanowen
Q?-
How were you holding the HG? For me, if First doesn't start for 10 minutes,
it runs lots longer than 2 additional minutes.
Now, let's skip the numbers- which you can't taste anyway. You roasted two
half pound batches earlier. How did they taste? Which tasted better to you?
I have often wondered about . How hot should it get? How long
should it last?
If you watch a thermal readout or a Gralab 300 Darkroom timer, I don't want
to hear the numbers!
How did it turn out? (The Coffee, that is) This Panama Berlina was roasted
in a nearly identical machine with a 1200w Wagner HT1000 HG. This cup is - =
-
Provocative. 50g ground at 40 on BUFF.  125mL of H2O at full boil into the
closed TV filter basket with Gold mesh filter.
Bloom! I just turned on the TV after a minute and opened the valve to half
flow.
Cheers -RayO, aka Opa!
Got Grinder?


HomeRoast Digest