HomeRoast Digest

Topic: Absolute Best-Possible Roaster for Super-Small Batches (19 msgs / 342 lines)
1) From: Robert Yoder
I understand that my situation is unusual:  I drink one cup of coffee per 
day, using one standard coffee scoop of roasted beans.  For this reason, It 
makes no sense for me to roast more than, say, 3.2 oz at a time.  I have 
been using a highly-modified popper (not computer-controlled, however.) I 
prefer relatively lighter roasts and use a centrifuge to brew my morning 
coffee.  I have an espresso machine which I actually don't use anymore, 
preferring the centrifuge results into a 5-6 oz cup.
Recently, I shared some of Tom's Roasted Rwanda Butare Bourbon with a fellow 
home-roaster.  The aroma of the roasted beans was just wonderful!  (Although 
it seemed to wane rather quickly).  There was a definite depth of flavor 
which I haven't been able to produce in the popper.
Here's the zinger:  Absent any and all other considerations, what would 
you-all recommend as the best-possible roaster on the market for a 3.2oz 
batch size?
Thanks for sharing your experience!
Get a preview of Live Earth, the hottest event this summer - only on MSN http://liveearth.msn.com?source=msntaglineliveearthhm

2) From: john nanavati
I'm sure that everyone has their preferences. Being a HG/DB kind of guy, I'm
partial to that solution. The nice thing about it is that it's very
flexible. You can accomodate a small batch with a smaller bowl and you can
control the roast simply by the distance from the heat gun.
I can't say that i've validated the roasting technique for a single bean,
but if pushed i would be willing to document the effort ;- )
John Nanavati, DHI, CIT
Plainfield, New Jersey

3) From: stereoplegic
you mention using a highly modded popper. do you have it split-wired w/ 
the fan running through a dimmer? that (most likely running at less than 
100%), a digital thermometer in the bean mass (i bought a cheap 12" deep 
fry thermometer and cut off the sheath, which i then ran my K-type 
beaded thermocouple through, much faster response than analog), a timer, 
and a watchful eye on your bean temps and times should be all you need. 
how long does it take you to go through those 3.2 oz? you might be 
missing out on flavors that take several days to wake up (like in the 
Congo Kivu Peaberry). if i did a good job on the the roast in the first 
place, i've never had a batch taste bad in less than 2 weeks. the 
decline after the peak is usually pretty gentle IMO.
robotyonder wrote:

4) From: Robert Joslin
OK Robert, I can't address your question, but I have one.  Would you please
explain centrifuging as an extraction technique.  I am curious.  Thanks.
On 6/23/07, stereoplegic  wrote:

5) From: Alchemist John
IMO, it sounds like you are there, or almost there.  You "simply" 
need to refine your roasting.  What modifications do you have?  The 
depth of flavor often (NOT always) comes from a longer roast 
time.  If you control both fan speed and heat separately you have 
that capability.  What profile (approx) do you use?  I got the best 
roasts from my modified P1 when 1st was 9-10 minutes and EOR 2-3 
minutes later.  The only reason I moved away from the P1 was roast 
size.  Not an issue for you.
ALL other considerations aside - buy (they are sort of for sale 
aren't they?) an uber-popper from Mike (just plain).
At 20:29 6/22/2007, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: Brian Kamnetz
On 6/23/07, stereoplegic  wrote:
I was wondering the same thing. I drink only one cup of coffee a day, and
and roast half a pound at a time (usually nets around 195 grams of roasted
coffee). That lasts me about a week. When a roast is half gone, I roast
again, so that the new roast has 2-4 days of rest before I start using it.
The flavors definitely change (both good and bad) over the days I am brewing
a given roast.

7) From: Brian Kamnetz
Resting up to 9 days should be plenty for the flavors to develop!
On 6/23/07, Robert Yoder  wrote:

8) From: Homeroaster
What is it that is objectionable to you about beans that are not 'rested'?
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)

9) From: Brian Kamnetz
Hi Ed,
Nothing objectionable. In fact, I often immediately brew a batch of coffee
from freshly-roasted beans, even though I have roasted and "rested" beans to
choose from, because it is fun to see what flavors might be there. Often, to
my palate, the flavors immediately after roasting are delicate and very
enjoyable, if a tad thin. However, the flavors change, to my palate,
especially over the first 5 or 6 days. It seems to my palate that there are
often more flavors that I enjoy in the cup from beans that have rested a
while. Doesn't always happen, and I don't always enjoy the changes that
occur. But to me, it is worth sampling the roast over several days to see
what, if anything, is going to happen. (I should add that over the years my
sense of smell and taste have faded, and I can't taste nearly what I used to
be able to. For example, American lagers are pretty much like water to me
now, but there was a time a few decades ago when their flavors were almost
Incidentally, I hope I remembered to thank you for replying to my request
for suggestions of coffee shops when my sister went on a vacation in March.
As it turned out, they didn't go there, but I appreciate your suggestion.
On 6/23/07, Homeroaster  wrote:

10) From: Homeroaster
It's all personal taste, but I absolutely crave the flavors of coffee the 
first few days out of the roaster.  After that, the flavors are all muddled 
up and the delicate high notes seem to be gone.  I crave the aroma of beans 
freshly roasted and it is noticeably different at three or four days out and 
markedly different at nine days.  I guess I don't get the whole 'resting' 
thing.  Occasionally I've found a roast that tastes better after a few days, 
but usually something went wrong with the roast, and it wasn't very good 
from the start.
I'm not trying to change anyone's mind here.  It's more of just a 
counterpoint post so that some of the newer roasters won't jump on the 
'resting' bandwagon so quickly and miss out on some wonderful 'pre-rested' 
flavors and aromas.
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)

11) From: Woody DeCasere
get an iroast2 it will do what you want in a more controllable package
without any extra modifications on your part.
On 6/24/07, Homeroaster  wrote:
"And we'd better not risk another frontal assault, that rabbit's dynamite!!"http://www.decasere.blogspot.com/

12) From: Walter
Robert Yoder schrieb:

13) From: mikeraz
Brian Kamnetz wrote:
Over the time of the last few decades the flavor profiles of American lagers
have changed.  They are not a good benchmark to use when measuring your
evolving palette.
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosity
  The fortune cookie says:
There is no likelihood man can ever tap the power of the atom.
		-- Robert Millikan, Nobel Prize in Physics, 1923

14) From: javafool
This is a multi-part message in MIME format.
Hi Ed,
I usually let my coffee rest for at least 2 -3 days prior to brewing. I
sometimes brew fresh roasted coffees and the Panamas and some of the
Central Americans are best for me. Some exceptionally light roasts need
to time for the bitterness to subside. The Konas and JBM develop a real
depth to the flavor, a huge, wonderful, aftertaste after several days
that is not there at all out of the roaster.
Yesterday I dug out my FreshRoast and a bunch of odds and ends coffees I
had in a box. I had a blast sitting on the Lanai listening to the radio
roasting batch after batch of different varietals. I have been using my
Hottops exclusively, and going back toward my beginnings with air
roasting was a lot of fun. Now I have a real variety to choose from,
although some may very well be past their prime age wise. At least they
were all stored in a cool, dark closet in sealed bags.

15) From: Dan Bollinger
Ed, I find that is true for me, too.  Fresh roasted has a punget, sharp, almost 
peppery bite that I like. Not unlike hot paprika. This is especially true for 
the lighter roasts.
It's like the difference between a tart apple and one that has gone mushy.
Mushy apples remind me of over-mellow chardonnays, which I don't drink. If I'm 
going to drink white, give me a pinot gris, or sauvignon blanc.
When I run out of single-origin roasted beans and want coffee NOW! I find myself 
roasting Mexican or Colombian about a half-minute into 2nd, cool, and grind.

16) From: stereoplegic
i think we've found your solution ;-)http://tinyurl.com/28hndbRobert Yoder wrote:

17) From: Lisa J. Carton, LICSW
that is SOOO great!!! thanks.....................
----- Original Message ----
From: stereoplegic 
To: homeroast
Sent: Monday, June 25, 2007 4:42:24 PM
Subject: Re: +Absolute Best-Possible Roaster for Super-Small Batches
i think we've found your solution ;-)http://tinyurl.com/28hndbRobert Yoder wrote:
<Snip>Choose the right car based on your needs.  Check out Yahoo! Autos new Car Finder tool.http://autos.yahoo.com/carfinder/

18) From: Brett Mason
Where does the PID plug in?
On 6/25/07, Robert Yoder  wrote:

19) From: Peter Z
You do not need a plug for a PID as it is computer controlled via IR sensor.
Wireless you see ;)
Brett Mason wrote:

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