HomeRoast Digest


Topic: Moving from volume to mass in roasting. (4 msgs / 106 lines)
1) From: Jason
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?

2) From: miKe mcKoffee
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.
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3) From: Jason
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:
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4) From: John Moody
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


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