HomeRoast Digest


Topic: Adventures in "O" roasting, or back to simple basics (5 msgs / 176 lines)
1) From: miKe mcKoffee
My first ever home roast was actually a re-roast of some Sumatra we'd
ordered online over 6 years ago. It was roaster lighter than we liked,
probably about City+. During this time period I'd been searching online for
places to order Sumatra Lintong roasted to desired degree and had stumbled
on home roasting sites. So I thought hmmm, what if I simply popped it in the
oven. Pre-heated the oven to 500f as I'd read about and popped a lb on
cookie sheet in the oven. Now at the time we only had a wimpy cheapo ~150cfm
range hood and don't even remember if I thought to turn it on at first. So
this fine Saturday morning Debi awoke to the sound of smoke alarms and house
somewhat filled with coffee smoke! But when I pulled that cookie sheet with
a lb of Sumatra, at what I'd say was about FC++ knowing what I know now, and
we brewed a pot, thought it had worked quite well. Shortly after got a
Caffe' Rosto and so the journey began in earnest.
Anyway been thinking about playing with O roasting again for some time.
Mainly to see if it can be done decently so nobody has an excuse home
roasting is too hard or costs too much! But I didn't really like the idea of
popping the greens into a pre-heated 500f oven like I'd read even on SM,
just didn't seem right. So I pre-heated decided to pre-heat to 350f and
raise oven temp to 450f when I put the greens in. Now also knowing O
roasting wouldn't likely be a really even roast thought I should use a green
to optimize chance of even roast results. So as my mind goes this of course
meant my current Winter Solstice blend of 7 different greens comprised of 3
WPs (Kenya, Guat & Panama), 2 DP Brazils, an Aged DP Indo' and Monsooned
Malabar! Ok, so much for any chance of an even roast:-)
Here's the 1/2# greens just before going into 350f oven.http://home.comcast.net/~mckona/OroastGreen.jpgMy thought or hope was for a sort of a profiled O roast to FC FC+ in 15 to
16 minutes. Popped 'em in 350f pre-heated oven, started the upcount timer,
and turned up the oven to 450f. Oven came up to 450f right as counter hit 10
minutes. Around 12 min' thought I heard start of 1st and raised oven temp to
500f (The usually quoted pre-heat temp for oven roasting, not just on SM).
(The 700cfm twin fan hood is a bit loud) About 15 minute mark though I heard
2nd but wasn't sure over the fan, did notice a bit of smoke, opened the door
a crack and got more smoke but not really copious so decided to let it go
another 30 seconds or so. I'll note the oven just made it up to 500f from
450f about same time. During those 30 seconds didn't really hear much of 2nd
crack but smoke increased a small amount. Until I opened the door at 15:30
and got 'em out at 15:35! Now we were talking some smoke that even triggered
the smoke alarm for a few seconds. Quickly transferred smoking beans to
waiting cool cookie sheet and popped 'em in the 'fridge. Definite melange as
expected but did get away and darkest all the way to French, not my norm.
Should have pulled them at 15 minute maybe 15:15. But believe should/may
still be drinkable. I'll also note I decided to do zero stirring during the
roast rather than stirring a couple times during which would likely result
in more even roast. FWIW decided to have the convection fan on during the
roast, Viking gas oven not electric oven.
Here's the post roast after cooling and de-chaffing:http://home.comcast.net/~mckona/Oroasted.jpgBottom line O roasting does work and I'm sure with a bit of fine tuning
fairly well.
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/

2) From: Barry Luterman
Talk about a mélange roast. Looking forward to your cupping notes. I guess 
it could be done with a Viking stove and 750 cfm exhaust fan. Would hate to 
try it with my kitchen equipment. .

3) From: TERRY TITSWORTH
Your journey sounds quite a bit like mine, Mike. Less the vent hood
and smoke alarm. Went with the Rosto also first purchase.
What I wish I had done was purchase that small range/oven from our church
when they auctioned off items from a house next door to the the education
building [torn down to made room for expansion]. Pipe in natural gas to the
garage and roast undisturbed to my hearts content. Would work even better
now with the large hole in the garage roof. I thought that the smaller oven
would work better due to the limited heating requirement. But dang it Bobby,
didn't spring for the $20.00 to outbid the other guy....
On 4/26/07, miKe mcKoffee  wrote:
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-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...
(I'm the tall guy in the middle)

4) From: miKe mcKoffee
Only two days post roast and know full well for shots should be at least
four but what the heck. Ok know the usual grind range for this blend at FC+
but this is more like Vienna so normal rule of thumb would be darker roast
grind coarser, but also very young so grind finer, so tried 1 Rocky step
coarser. Wrong grind guesstimate yielding fast running 15sec on the lungo
side 3oz and killed it. Smelled, very small taste and sinked it. Both dry
fragrance and aroma predominantly dark roast, same for sip, little if any
varietals came through. Nothing of note except "typical out there" French
roast. Oh, instead of usual 200 to 201f pull for this blend @FC+ pulled
@198f. Tightened grind a couple (one to two finer than normal for FC+ this
blend), dosed, distributed, tamped, flushed for 197f shot this time instead
of 198f and made it an immediate sinker dropping the PF in the sink
pre-pull! Ok, hadn't done that in a couple years, maybe the Forces of the
Dark Side are trying to tell me something! But pushed on anyway and ground
for one more shot before letting it rest a couple more days for a more
"fair" evaluation. This time pulled the 197f shot just a wee bit fast 23 sec
about 2.5oz. Taste wasn't too bad ala Southern Italian dark espresso,
definitely not my norm, made an Americano of it and gave to Debi who
proclaimed "tastes like Starbucks only better." (But you must remember she
grew up in house drinking 'stuff' from a pot left on the stove all day and
can drink anything!)
Going to leave it alone for a couple more days and see how it is properly
rested though don't expect much. It would highly likely make a pretty good
'Nawlins style French roast press pot with chicory. And may try it that way
since have some chicory vac' sealed from SM got 4 years ago! 
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/
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5) From: Peter Zulkowski
miKe,
How do you measure the beans you grind for a shot?
Do you go by weight? volume?
Just grind a bunch and scoop what you need?
Maybe this has been answered before.
If so thanks again.
If not, I bet others would also like to know.
Cheers,
PeterZ
102F outside now, here in LHC, AZ
miKe mcKoffee wrote:
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