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.
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: <Snip>
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!
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: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com