HomeRoast Digest


Topic: Nesco and roasting espresso... (8 msgs / 190 lines)
1) From: Jason
Hello everyone, new here to coffee roasting.  I have been playing with
it for about two months making a few batches of coffee a week in the
Nesco roaster from SM.
I was having such great luck, I started working on some dark roasts
for espresso, and having such a volume change in the roaster, and
roasting much darker, I was wondering if anyone had some time/setting
tips for the roaster to get to the Vienna/French levels of coffee,
when your filling to the dark roast line.  I am open to suggestions on
ways to get the best roasts out of this unit also.
My early trials haven't been bad (Well mostly), however just wondering
what others experiences were.
Thanks,
Jason

2) From: Eddie Dove
Jason,
Welcome aboard!
I sent you one of my roasting logs offlist.  Let me know if it helps.
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/9/07, Jason  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/9/07, Jason  wrote:
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3) From: Jason
Eddie,
That is great info, Thanks!!!  I have a feeling I am going to ask you
a hand full more questions on how you developed the profile for that.
When you say 30 min, and hit the cool button, were you into the darker
roast stage at this point, or you hit the button at about 28 min?
Dennis,
Are you using pretty much the same volume on the regular line and just
increasing the time on the roast?
On a general note, I am reading that the Nesco tends to get a bit
hotter then the Z&D series, which based on what I think I am getting
would concur with the times it is in the roaster based on the roasting
pictorial.  However like I said still learning and trying not to burn
up to much of the great coffee I have been getting.
My next attempt is going to be roasting some of the Liquid Amber from
SM.  I am not near bold enough to start making my own espresso blends
yet.

4) From: Eddie Dove
Jason,
I had one of the later Zach & Dani's that is very much like your Nesco
with respect to heat.  If I had left any coffee in there for 28
minutes, it would have set fire to it.
If I recall correctly, it was easier for me to set the unit to 30
minutes, start there and terminate the roast when it reached the level
I desired.  For the batches in that sheet I sent, the first batch
(filled to dark roast line) was stopped at 13:00 minutes and the
second batch (filled to the full line) was stopped at 15:00 minutes.
Both of them were a French Roast, but the first batch reached that
level faster due to less volume.   When I terminated those roasts, I
dumped the beans on a fan to cool and started the next batch.
Hope this helps ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/9/07, Jason  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/9/07, Jason  wrote:
<Snip>

5) From: Jason
Wow, Thank you two so much.  I have been trying to work out roast
times on my own with various volumes and didn't have much of a
starting reference for it.  This info is going to help quite a bit.

6) From: True, Dennis W. FC1 (CVN69)
I have the Z&D (aka nesco) I have never used the "dark roast" line I
have just increased the time -I have yet to go past the 26 min time on a
roast- even for the Chief's that want it "really dark" I can still reach
a Vienna in about 23 min 
(those are total roast and cooling times to include the 5 min cooldown
cycle)
Dennis
AKA
FC1(SW) Dennis W. True
Safety Dept
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
HG/DB and Z&D roasting in the Arabian Gulf
 "On station and on point 45 and counting down..." 
On 4/9/07, Jason  wrote:
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7) From: True, Dennis W. FC1 (CVN69)
Excatally,  All of my roasts are the same amount I have only varied the
time considering 3 factors:
Ambient Temp ( add 1 min to the orignal 20 for every 5 deg below 80 seem
to be about right)
Roaster temp (first roast usually adds 2-3 min and I do 4-8 roasts per
session)
Desired roast level
These factors will guide you roughly to a general area for your target
roast from there just watch and stop early or add time as needed to
pinpoint what you are aiming for in that roast.
Dennis
Dennis,
Are you using pretty much the same volume on the regular line and just
increasing the time on the roast?
On a general note, I am reading that the Nesco tends to get a bit hotter
then the Z&D series, which based on what I think I am getting would
concur with the times it is in the roaster based on the roasting
pictorial.  However like I said still learning and trying not to burn up
to much of the great coffee I have been getting.
My next attempt is going to be roasting some of the Liquid Amber from
SM.  I am not near bold enough to start making my own espresso blends
yet.

8) From: True, Dennis W. FC1 (CVN69)
Honestly I learned everything I know from HG/DB roasting that is the
best teacher I have found... 
Wow, Thank you two so much.  I have been trying to work out roast times
on my own with various volumes and didn't have much of a starting
reference for it.  This info is going to help quite a bit.


HomeRoast Digest