HomeRoast Digest


Topic: A fair roast treatment... (10 msgs / 292 lines)
1) From: Justin Nevins
Hello all. I am a newbie. I have been roasting for about 7 months now, and
only recently joined the list. I use a modified Poppery II (heating coil on
a light switch & fan on a dimmer), and I'm getting decent results, but I
know there is room for improvement. I am going to attempt to just ask one
question in this email so as to not muddle the post (we'll see if that
really happened when we get to the end of the post).
I just got a new SM shipment today. (Thank you UPS!) I am about to roast a
bit of Brasil FTO Poco Fundo, and I am thinking I would like a FC+ roast.
How would you fine folks recommend I get it there? Fast? slow? fast at first
then slower later...? Basically, what amount of time should I shoot for till
the 1st crack? Second? I am pretty comfortable with my roast method, so I
think I can actually get pretty close to my target times.
Thanks in advance!
Justin Nevins
P.S. It appears that I failed in asking only one question...but it is
basically all one question!

2) From: miKe mcKoffee
This is a multi-part message in MIME format.
Ok, nobody wants to jump in so here's what I'd use for a 1st roast profile
(don't have that particular Brazil so can't say how/if I'd adjust). Slow
through drying to 300f @ ~4 min, med fast to just before start of 1st (my
400f w/1st ~405f)~25f/min ramp @ ~&8:00, 10f/min through 1st 400f to 430f @
~11min, 15f/min 430 to ~455f just starting 2nd ~12:20 end of roast. If going
darking than start of first I'd go a bit faster last stage ~20f/min 430 to
EOR.
 
That would be my using a Caffe' Rosto which would roast similar, temps
measured in slow circular moving bean mass.
 
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 Justin Nevins
Sent: Tuesday, May 22, 2007 3:33 PM
Hello all. I am a newbie. I have been roasting for about 7 months now, and
only recently joined the list. I use a modified Poppery II (heating coil on
a light switch & fan on a dimmer), and I'm getting decent results, but I
know there is room for improvement. I am going to attempt to just ask one
question in this email so as to not muddle the post (we'll see if that
really happened when we get to the end of the post). 
I just got a new SM shipment today. (Thank you UPS!) I am about to roast a
bit of Brasil FTO Poco Fundo, and I am thinking I would like a FC+ roast.
How would you fine folks recommend I get it there? Fast? slow? fast at first
then slower later...? Basically, what amount of time should I shoot for till
the 1st crack? Second? I am pretty comfortable with my roast method, so I
think I can actually get pretty close to my target times. 
Thanks in advance! 
Justin Nevins
P.S. It appears that I failed in asking only one question...but it is
basically all one question!

3) From: Justin Nevins
Thanks Mike,
I will try tonight and let you know how it goes. This further highlights my
need for a thermometer (I know, I know...please don't think too ill of me).
I was planning on buying one with this last order, but completely forgot it
in my hurry to get the order coming. Next time. Anyway, I'll try to
guesstimate it.
Justin Nevins
On 5/22/07, miKe mcKoffee  wrote:
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4) From: Justin Marquez
Pyrex makes a candy thermometer which reads 100 to 500 Deg F, costs very
little (seems like mine was about $10), and is/was available at WalMart in
their kitchen gadgets section.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 5/22/07, Justin Nevins  wrote:
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5) From: Justin Nevins
Thanks Justin. I'll check there.
On 5/23/07, Justin Marquez  wrote:
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6) From: Justin Nevins
Well, I have roasted the Brasil FTO Poco Fundo 3 times thus far, and have to
say I like it best today. I still don't have a thermometer, so I can't
provide much in the way of information on the profile I used. I can say that
I used a ramp-up method though, and time-wise, first crack started a little
over five minutes into the roast. (I guess this early is typical for an air
popper?). Second crack was at 10min 10 sec. and I stopped it about 10
seconds later.
After 2 days rest the cup is chocolate with a faint nutty taste & a little
fruited grunginess that I can't quite put my finger on. I like it, but it
almost tastes over-extracted. I am sure most of it is my grinder. It is a
Cuisinart Supreme Grind "burr mill"...if you can call it that. It is a huge
step up from my cheapo whirly blade mainly because your don't get powder and
whole beans in the same grind (ok, I exaggerate). I am hoping to get a Zass
when they become available again from SM. I can't afford much else right
now, otherwise my wife would be a little grumpy with me for putting more
stuff on the kitchen counter.
I am enjoying the Poco Fundo. Good body, somewhat sweet. good stuff! I can't
wait to try it in a Moka pot.
Justin Nevins
On 5/23/07, Justin Nevins  wrote:
<Snip>

7) From: Ross
This is a multi-part message in MIME format.
Justin,
There is no doubt the Poco Fundo has a roast sweet spot that is very =
good.  I have hit it and missed it a couple times, when you hit it, =
spoils you forever, when you miss it, you try every grind/brewing =
technique you know to coax some of that gold out.  I sent back a cup of =
coffee from one of Tucson's better restaurants the other day, maybe =
because I had started the day with some of this coffee that was in the =
zone.
Ross

8) From: Tom & Maria - Sweet Maria's Coffee
After 2 days rest the cup is chocolate with a faint nutty taste & a 
little fruited grunginess ....
fruited grunginess - I like that. i guess i think of the term 
"fruited" as more exact, specific ... whereas "fruity" is more what 
the Poco Fundo is about.
Also - Poco Fundo should be really nice in the Mokapot!
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

9) From: Justin Nevins
Poco Fundo should be really nice in the Mokapot!
I'm looking forward to it. Maybe I'll try it tonight.
Justin
On 6/1/07, Tom & Maria - Sweet Maria's Coffee 
wrote:
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10) From: Justin Nevins
tried it. liked it. am going to do it again....mmmmm.
On 6/1/07, Justin Nevins  wrote:
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