HomeRoast Digest


Topic: Divots > RE: +RK Setup (7 msgs / 330 lines)
1) From: miKe mcKoffee
This is a multi-part message in MIME format.
The "pits" in the beans sound like the spots left by "divots", the common
term for those little circular pieces of the bean that'll pop off when
hitting 2nd crack too high a temp IIRC.
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Aaron Gee
Sent: Monday, April 16, 2007 1:57 PM
I have a 46,000+ btu grill and I have noticed that I have some pitting on
some of the roasted beans..... I too am new to this so I was wondering if
these pits are actually beans that have been burned.
 
In a 3 pound batch I get about a cup full of beans that have pits.
 
I get to first crack in just under 11 1/2 minutes and I have heat diffusers.
I heat up my grill to 500 degress for about 10 minutes before I insert my
drum. I then turn down the burners to 3/4 of their potential after about 4
minutes and then turn down the burners again once first crack is starting to
1/2 power and then pull the drum at the start of second crack. Total roast
time is between 16 and 18 minutes.
 
Any Suggestions?

2) From: Eddie Dove
Yeah ... Divots ... too hot, too fast ... if I remember correctly.
Is it possible to start with a little lower heat to give the beans a
chance to warm thoroughly first?
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/16/07, miKe mcKoffee  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/16/07, miKe mcKoffee  wrote:
<Snip>

3) From: Coffeenut
Aaron,
Sounds like "detonation" and most if not all of us have seen it at one time
or another.  Are you able to measure the air temp near your drum and in line
with the bean mass with a good thermometer or thermocouple?  If so, what are
your temps doing during the roast because that's what you need to know.  If
you are using one of those thermometers that come with most grills, you'll
need to chunk it in favor of a more responsive one like that made by TelTru.
I've been using the TelTruLT225R with a 5" stem for years and it's very
good.  Their thermometers are very good quality, but more importantly very
responsive to temp changes which can help you stay on top of temps as you
roast.  They usually have an un-advertised running 15% discount for BBQ'rs,
so ask about it if you decide to call them and order.http://www.teltru.com/barbecue.aspA slow, gradual ramp during the initial stages of roast is supposed to help
allow moisture to gradually exit and to prevent damage to the beans cellular
structure.  When I was roasting at too high temps during the early stages of
the roast, I used to see some detonation in some of the beans.  Since having
backed off on the heat and allowing a more gradual ramp, I haven't seen the
problem.
Hope this helps,
Rick
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Aaron Gee
Sent: Monday, April 16, 2007 1:57 PM
I have a 46,000+ btu grill and I have noticed that I have some pitting on
some of the roasted beans..... I too am new to this so I was wondering if
these pits are actually beans that have been burned.
 
In a 3 pound batch I get about a cup full of beans that have pits.
 
I get to first crack in just under 11 1/2 minutes and I have heat diffusers.
I heat up my grill to 500 degress for about 10 minutes before I insert my
drum. I then turn down the burners to 3/4 of their potential after about 4
minutes and then turn down the burners again once first crack is starting to
1/2 power and then pull the drum at the start of second crack. Total roast
time is between 16 and 18 minutes.
 
Any Suggestions?
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4) From: Jeff Oien
These are inevitable if going into second crack. It also may depend on 
the bean. It's nothing to be concerned about. I've had them using three 
roast methods including RK even when going very gently into second after 
a long pause between first and second.
JeffO
Eddie Dove wrote:
<Snip>
On 4/16/07, miKe mcKoffee  wrote:
 >
 >
 > The "pits" in the beans sound like the spots left by "divots", the common
 > term for those little circular pieces of the bean that'll pop off when
 > hitting 2nd crack too high a temp IIRC.
 >
 >
 >
 > Pacific Northwest Gathering V
 >http://home.comcast.net/~mckona/PNWGV.htm >
 > Kona Konnaisseur miKe mcKoffee
 > URL to Rosto mods, FrankenFormer, some recipes etc:
 >http://mdmint.home.comcast.net/coffee/Rosto_mod.htm > Ultimately 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 Archives
 >http://themeyers.org/HomeRoast/ >
 >
 >  From: homeroast-admin
 > [mailto:homeroast-admin] On Behalf Of
 > Aaron Gee
 > Sent: Monday, April 16, 2007 1:57 PM
 >
 >
 >
 > I have a 46,000+ btu grill and I have noticed that I have some pitting on
 > some of the roasted beans..... I too am new to this so I was wondering if
 > these pits are actually beans that have been burned.
 >
 > In a 3 pound batch I get about a cup full of beans that have pits.
 >
 > I get to first crack in just under 11 1/2 minutes and I have heat 
diffusers.
 > I heat up my grill to 500 degress for about 10 minutes before I insert my
 > drum. I then turn down the burners to 3/4 of their potential after 
about 4
 > minutes and then turn down the burners again once first crack is 
starting to
 > 1/2 power and then pull the drum at the start of second crack. Total 
roast
 > time is between 16 and 18 minutes.
 >
 > Any Suggestions?

5) From: TERRY TITSWORTH
IIRC, Ray Owens addressed the proper usage of these items...he said he saved
them up and brewed a pot when he had enough...but I could be wrong....
On 4/16/07, miKe mcKoffee  wrote:
<Snip>
-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...
(I'm the tall guy in the middle)

6) From: gene nandrea
<Snip>
Gene

7) From: miKe mcKoffee
This is a multi-part message in MIME format.
IIRC "IIRC" is short for "if I recall correctly":-)
 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of gene nandrea
Sent: Tuesday, April 17, 2007 12:50 PM
<Snip>
What is "IIRC" ??? 
Gene 


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