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Topic: Kenya Marang'a Kariani (4 msgs / 86 lines)
1) From: Slinkster
Has anyone else found this to be a fast roaster?  It skipped out of 
first crack and into rolling second with hardly a pause!  It was my 
first roast of this particular bean and I was aiming for Tom's 
recommended C+/FC but I suspect I have a FC+ turning toward a light 
French. 
I plan to use it tomorrow in the press (will by then have ~18 hours of 
rest), Sunday or Monday as a SO espresso, will report the results
In addition to first cracks I had cracks of thunder accompanying my 
(outdoor) roasting activities, plus lots of mosquitoes that seem immune 
to DEET this year as well as endless wooly worms inching up my pants 
legs and sometimes dropping into my hair from the trees.

2) From: Robert Joslin
Didn't notice anything unusual about roast times.  91/4 oz batch in
variac/HotTop for a deliberately long 18 min roast (stretched 1st for about
3 mins.) temp 416 (TC probe held in bean mass by copper tubing via loading
chute)  and a second batch (450 g) in HR1 for 13:30 and temp of 412.  This
batch color was a little less even that first batch, but both produced
exceedingly good cups at 24 hrs post.  UNUSUAL thing noted:  I munch a few
beans from most roasts.  This bean had an effervescent quality in the
mouth....almost like baking powder fizz.  I usually vacuum bag after a short
rest.  Most beans do not begin to lose the brick until three or more days
post roast.  Within 24 hrs these beans had outgassed enough to lose the
brick and begin inflating the bag.  Plan to try a slightly darker roast than
Tom's rec. with next batch....full city or a little longer just to explore
the possibilities.
Josh
On 6/22/07, Slinkster  wrote:
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3) From: raymanowen
When you can exercise good control with your roaster, instead of pushing a
"roast" button, problems like the following don't crop up:
"Has anyone else found this to be a fast roaster?  It skipped out of
first crack and into rolling second with hardly a pause!  It was my
first roast of this particular bean and I was aiming for Tom's
recommended C+/FC but I suspect I have a FC+ turning toward a light
French."
The point is, when you are holding the heat source in your hand, you can put
it down (PID) or hold it back any time you want.
For the RK Drum, I'm adding an LP gas weedburner to kick off the roast- no
touching hot metal drums to pour in the beans. Wouldn't be prudent.
Cheers -RayO, aka Opa!
Eschew Runaway Roasts!

4) From: Brett Mason
RayO - you're exactly right.
I mean, we all eventually learn that roasting has everything to do with
control.  If you can't control it, your results are potluck at best.  Sorry
your automatic roaster automatically generates bad beans.  Need to work on
your method, don't create more charcoal.  How about one more glance at the
degree of roast pictorial, only this time, try to roast to a specific
target.  Yes, pull the beans off the heat.  Yes, you too can cool the
beans.  Gee whiz, eventually they'll grant you a driver's license.
Yeah, if it were easy, Folgers would go out of business.
If you're thinking of Folgers for tomorrow morning, then read the tip sheets
again, or ask for help.
It's the roaster (person), not the roaster (machine)....
Brett
On 6/24/07, raymanowen  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com


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