HomeRoast Digest


Topic: Looking for some roasting help (8 msgs / 284 lines)
1) From: Melinda Lee Shaver
I am a little frustrated. Bottom line is I don't have a clue what I am
doing.besides spending whole latta money.
 2 years ago I had an espresso. Fell in love with espresso. I googled
espresso machines and found SM site and ordered a Miss Silvia. I bought
espresso beans from a local market. Didn't taste right, and after 1 month
put it on my shelf with other regretful purchases.
A couple of months ago I was cleaning out my "bookmarks" and visited SM
again, happened to find this list. I began reading and couldn't stop. I
realized that I didn't like or use the espresso machine because of the beans
and the grinder. I also realized I really wasn't too fond of my current
coffee for my Black and Decker Drip machine. So I purchased the Rocky and
about 50 lbs of various green beans. I bought a popper at Wal-Mart (which
burned out after 2 roasts. So I purchased a heat gun and fortunately had a
bread machine (I thought about using my dogs bowl, but he growled at me . he
knows me too well). I didn't know what I was looking for when roasting so I
purchased the IRoast for SM. I am now considering ordering the TV to replace
the Black and Decker.
Here's my problem (besides spending too much money) I don't know what the
heck I am doing when roasting. I have been using the tip sheet for the
IRoast on SM site for City to C+. No matter the bean and using the same
weighted measurements the roast comes out IMO dark and oily.or maybe not. I
don't know if I am hitting second crack with this profile or not, or if I
should be hitting 2nd crack. I have greens that say FC or FC+ but I don't
know what that is or how to achieve it with the IRoast (or any roast for
that matter). I know I seem to be babbling on, but that is exactly how I
feel right now about what I am doing.or not doing.
My current stash consists of: Panama Carmen Estate 1800+, Brazil Jacu Bird
Coffee, Bolivia FTO SHG EP Caranavi, Ethiopia FTO Yirgacheffe Oromia, SM's
Moka Kadir Blend,Sulawesi Grade One Toraja, Tanzania Mount Meru Nkoanekoli,
Sumatra Classic Mandheling, Brasil FTO Poco Fundo, Mexico FTO Oaxaca
Pluma..to name a few.
I don't know if I am doing this right, but I was looking for some roasting
profiles of the mentioned greens using the IRoast for brewing primarily
drip. If this is not something to be put on the list then my off list email
is Melinda I need to get a base of what I am doing, something to
compare, to get a little confidence going here. Any help would be greatly
appreciated!!!
Thanks again for all or your posts.
mls 

2) From: Brett Mason
Where do you live?  Maybe one of us can drop by and help you "jump start"
the hobby / apssion / addiction / terminal disease that we call coffee...
Seriously, we are all over the globe, and sometimes having someone help you
drive the first couple times can make a huge difference....
Brett
  Cedar Rapids, Iowa
On 6/23/07, Melinda Lee Shaver  wrote:
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Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Vicki Smith
I'm not exactly sure what happened with the heat gun/bread machine 
experiment, but having used both an iRoast and that, I can say that 
using the bread machine gives you more control over the roast and plenty 
of opportunity to stop the roast before the beans get darker or oilier 
than you wish.
I'm comfortable with the iRoast2 and have never had a problem getting a 
lighter roast out of mine, but the machines do vary and a profile that 
works well in one, will not necessarily produce the same results in 
another. I think most IR2 fans learn to use a combination of sound, 
sight, and smell as we roast, rather than relying solely on someone 
else's profile. Over time, especially if you keep a roasting log, you 
should be able to figure out the vagaries of your particular machine. 
Hang in there.
Brett is right, if you live near another roaster on the list, chances 
are you can wangle an invite. I guess it is unlikely that you live in 
Central Alberta, but if you do, you're welcome to stop by my place. For 
some odd reason we're a bit overrun with moose these days, but my back 
yard seems to be moose free.
vicki (moose link:http://tinyurl.com/27temw)
Melinda Lee Shaver wrote:
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4) From:
I have the ROcky/Sylvia combo too.  This is another huge part of the equati=
on.  Because of the way the thermostats work in the machine, you have to le=
arn how to surf it.  Google "surf rancilio sylvia" and you'll find a whole =
underground on that machine.  There are a ton of tricks (and mods) that can=
 greatly improve your latte, from the shot to microfoam (which should pour,=
 not stick to the top of the pitcher).  Reply back if you want some tips on=
 Rocky/Sylvia.
---- Brett Mason  wrote: 
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5) From: Paul Carder
This is a multi-part message in MIME format.
Melinda, Like Vicki, I'm comfortable with the iRoast and have been using =
my current machine for 2+ years. The first one I dropped, and the second =
one I left out in the rain! Two expensive mistakes! What has worked out =
great for me is the following profile for all beans, regardless of =
variety or roast level wanted: 350 for 3:00 minutes, 400 for =
3:00minutes, and 450 for 3:00. I listen for 1rst crack and 2nd crack, =
hitting the cooling button several seconds before the beans achieve the =
level I'm looking for. When I roast outside, I may adjust the temp and =
time a bit according to how windy or cool it is. That's about it for me. =
It has become a habit that I take a 3.5 litre airpot of my home roast to =
work every friday, and most everyone are crazy about it, saying it's =
some of the best they've ever had. Few people had ever had truly freash =
roasted coffee, and when they do, they love it! I even have one paying =
customer at work who can afford getting into homeroasting yet because of =
his two kids in college, but some day.................  I see you have =
the moka kadir blend and the sulawesi. Try roasting both separately to =
Tom's recommended levels and  then blend them 50/50. Or use a Yemen if =
you got one instead of the moka kadir. Just about my most favorite cup! 
Enjoy! PAUL CARDER

6) From: Sandy Andina
--Apple-Mail-45-385794534
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You might also get more items if you spell it Silvia, which is the  
way Rancilio spells it. (At least that's what the nameplate on my  
machine says).
On Jun 24, 2007, at 6:41 AM, thirddayhomeroaster wrote:
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Sandy Andina
www.sandyandina.com
www.myspace.com/sandyandina
--Apple-Mail-45-385794534
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
You might also get more items if =
you spell it Silvia, which is the way Rancilio spells it. (At least =
that's what the nameplate on my machine says).
On Jun 24, =
2007, at 6:41 AM, thirddayhomeroaster=
r.net wrote:
I have the ROcky/Sylvia combo = too. This is another = huge part of the equation. = Because of the way the thermostats work in the machine, you have = to learn how to surf it. = Google "surf rancilio sylvia" and you'll find a whole underground = on that machine. There = are a ton of tricks (and mods) that can greatly improve your latte, from = the shot to microfoam (which should pour, not stick to the top of the = pitcher). Reply back if = you want some tips on Rocky/Sylvia. Sandy = Andinawww.sandyandina.comwww.myspace.com/sandyandina=

= = --Apple-Mail-45-385794534--

7) From: Rusty
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8) From: Robert D. Crawford
"Paul Carder"  writes:
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I've not been using mine for that long but I have figured out a couple
of things.
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Here is the first thing I learned about the IR.  Do not pay strict
attention to the temperatures you get from others.  Use them as a
guideline for your machine but don't take them for "gospel truth."  No
one is trying to mislead you, it is just that machines differ,
environments differ, the moon is not the same where you are and the
sacrificial goats are not from the same stock.  All of this is to say
that what you should glean from other's profiles is the curve.  For
example, I use the following profile:
350 degrees -- 3 min
370 degrees -- 3 min
390 degrees -- 6 min
First crack usually happens around the 5 minute mark.and ends one to 1.5
minutes afterward.  Second crack usually happens around 8 minutes and
begins to roll about .5 to 1 minute afterward.  Since I do not have a
multimeter I cannot tell if the power is a little hot or if the machine
runs a little hot but it really doesn't matter.  I could get a
thermocouple but as long as I can get good, repeatable results I don't
see much use right now.
BTW, the times above relate to 130 gram loads in an IR 1.
Listen for the "pop" of first crack.  It sounds like popcorn.  Second
crack sounds like dry twigs or Rice Krispies.  Also pay attention to the
smells.  Sound and smell are pretty much all I go by.  Since I cannot
see well enough to get a view of the beans in the IR I don't pay any
attention to the bean during the roast.  This is not to say that you
shouldn't, just that _all_ the signs are important.
rdc
-- 
Robert D. Crawford                                     robdcraw
Sometimes a feeling is all we humans have to go on.
		-- Kirk, "A Taste of Armageddon", stardate 3193.9


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