So this week, I ordered a scale to start roasting by mass, with coffee a few questions. Previous to this, I have been filling to the "Fill line" on my Nessco, and roasting unless was attempting to go darker then a FC+ then used the "Dark Roast" line. Using about setting 20 to get into a nice C+ and then about 22 FC, 24 FC+. So moving to weighing by mass should roasts using mass be more precise, regardless of volume? What should max/min volume be for the Nessco? Should my times become more precise, in attempting to dial in for any type of roast when using mass? Any other suggestions?
Other than specific max/min volume for the the Nessco the answer is yes, no and maybe it depends. Different beans have different density, moisture content, bean shape, bean size and ? that effects how they roast. Every green is different. For a given bean yes more repeatability is attainable using same weight greens same roaster settings same ambient same humidity. But the same bean if not stored under conditions keeping the greens stable (like vac freezing) will likely roast somewhat differently months later. But generally speaking overall yes, just expect variation roast to roast of different beans and don't rely on "set it and forget it"! Now what about dem grits? :-) 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/ <Snip>
Mike, Personally I like fried grits like you get out in the country, in WV/Ohio.... which usually start with an icecream scoop of lard on a flat top grill ;) Ha and you all thought McDonalds was a heart stopper... PshShaw... I actually am looking into a vac sealer so I can preserve greeens better because I am starting to mass a very large supply. (I guess if Tom stopped getting such great coffee's in, the supply would go down LOL) But I don't see that happening, so time to get a vac sealer :) In roasting by mass, am I correct in the assumption of the transfer of heat into a bean that is more or less dense, should be more consistant, when measureing by mass as opposed to by volume? On 5/3/07, miKe mcKoffee wrote: <Snip>
Simplistically, measuring by mass is a way of increasing the consistency = of your roast routine, allowing for easier repeat and/or adjustment = based on previous roasts. If you have a 1gm reading scale, that should give you more consistency = than volume for your Nesco. I'm unsure if it's much of an improvement = over a leveled, properly sized scoop. John