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Topic: a winner - my first gift roast (7 msgs / 260 lines)
1) From: Stephen Carey
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Hey, all.  I just finished my first gift roast for a birthday 
present, which I will give to my closest friend tomorrow.  I am 
giving about 11 oz. of Panama Boquete - Lerida Estate Peaberry.  I 
roasted this once before and came within a hair of what I thought 
would be perfect.  It was City Roast +, but it needed another minute, 
but spread around, not in one cycle.
I used common sense and left the temperatures alone since the first 
roast looked so good and had the right color.  I felt the inner bean 
needed more time to get to temperature.  If that makes sense.  I am 
using a new IR2, which runs way hot according to the thermometer I 
bought.  Well, not way hot, but I now know where things really are at 
all times, or I am at least getting closer.
I took it and ran it in 3 cycles, not counting cool down.  In cycle 
one I went 340F for 2:30, which was an additional :30 seconds.  I 
then took cycle 2 to 390F, the same as before and went to 3:10, an 
additional :10 seconds.  My final cycle was at 450F for 2:15, an 
additional 15 seconds.
In the end that was an additional :55 seconds spread out where I felt 
they should go - I no this is not the correct way to dial in, but I 
want to use this bean as the gift, I waited until tonight to do it, 
so I had to go with my gut.  My cool down was 4:00 in the machine, 
then 4:00 in a colander with a wooden spoon, then 10 minutes for the 
gasses to finish doing their thing and then into a bag with a valve.
At the end of each of the two roasts (it took two to get the quantity 
I wanted) I did my bean crunch test and it was, well, it tasted 
expensive and like at my favorite roaster's in Costa Rica.  I know 
some of that is ego, I am not that good, but he would be proud of this bean.
I am stealing some of the beans in the morning for a cup or two, just 
to know what I am giving away.  It is still early to tell how good it 
will be, but in the crunch I could taste the vanilla and the malt, 
and it does have a crisp undertone to it - if all of that makes sense.
Thank you all for your help, I am one excited guy - maybe I have a 
boring life or something, but this makes me feel really cool  (I hear 
you yell out LOOOSER as you read this, I may be if I am this excited 
about coffee).
Later,
Stephen
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Hey, all.  I just finished my first gift roast for a
birthday present, which I will give to my closest friend tomorrow. 
I am giving about 11 oz. of Panama Boquete - Lerida Estate
Peaberry.  I roasted this once before and came within a hair of what
I thought would be perfect.  It was City Roast +, but it needed
another minute, but spread around, not in one cycle.
I used common sense and left the temperatures alone since the first roast
looked so good and had the right color.  I felt the inner bean
needed more time to get to temperature.  If that makes sense. 
I am using a new IR2, which runs way hot according to the thermometer I
bought.  Well, not way hot, but I now know where things really are
at all times, or I am at least getting closer.
I took it and ran it in 3 cycles, not counting cool down.  In cycle
one I went 340F for 2:30, which was an additional :30 seconds.  I
then took cycle 2 to 390F, the same as before and went to 3:10, an
additional :10 seconds.  My final cycle was at 450F for 2:15, an
additional 15 seconds.  
In the end that was an additional :55 seconds spread out where I felt
they should go - I no this is not the correct way to dial in, but I want
to use this bean as the gift, I waited until tonight to do it, so I had
to go with my gut.  My cool down was 4:00 in the machine, then 4:00
in a colander with a wooden spoon, then 10 minutes for the gasses to
finish doing their thing and then into a bag with a valve.
At the end of each of the two roasts (it took two to get the quantity I
wanted) I did my bean crunch test and it was, well, it tasted expensive
and like at my favorite roaster's in Costa Rica.  I know some of
that is ego, I am not that good, but he would be proud of this
bean.
I am stealing some of the beans in the morning for a cup or two, just to
know what I am giving away.  It is still early to tell how good it
will be, but in the crunch I could taste the vanilla and the malt, and it
does have a crisp undertone to it - if all of that makes sense.
Thank you all for your help, I am one excited guy - maybe I have a boring
life or something, but this makes me feel really cool  (I hear you
yell out LOOOSER as you read this, I may be if I am this excited about
coffee).
Later,
Stephen
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2) From: raymanowen
"LOOOSER"
How loose do you want?
Anyone who aims higher with his roasting wins the Deming Prize- Slam Dunk in
my book! Just do it your way. Honing your common sense trumps the mere
pushing of buttons. You're achieving true roast control with your approach.
Cheers -RayO, aka Opa!
Panamas are Dynamite- you're doing it right!

3) From: Stephen Carey
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It's just my typing that needs work - or I could proof read, but 
tonight I was having too much fun.  I do, in all honestly, want to 
get very good at it, but, only if I can have fun with it, as I am 
now.  And, you all add to the fun part of learning to roast, which 
helps me enjoy our result.  I can hardly wait until morning to try 
this coffee.
And, I found out that the party isn't until later than I thought, so 
I can get another roast in.  I want to try the Guatemalan which Alex 
mentioned earlier this evening.  It was on my list for Sunday, but I 
now have time tomorrow.
The odd thing is that I can't drink as much as I want to roast and 
with all of the discussions of storing around here lately I don't 
know how long I can save a roast and still have it be 
decent.  Someone mentioned twice a week, that sounds good, but I want 
more, guess I have to work on my patience (not patients - see, I can 
proof read).
Enjoy the night.
Stephen
At 11:27 PM 8/3/2007, you wrote:
<Snip>
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It's just my typing that needs work - or I could proof read,
but tonight I was having too much fun.  I do, in all honestly, want
to get very good at it, but, only if I can have fun with it, as I am
now.  And, you all add to the fun part of learning to roast, which
helps me enjoy our result.  I can hardly wait until morning to try
this coffee.  
And, I found out that the party isn't until later than I thought, so I
can get another roast in.  I want to try the Guatemalan which Alex
mentioned earlier this evening.  It was on my list for Sunday, but I
now have time tomorrow. 
The odd thing is that I can't drink as much as I want to roast and with
all of the discussions of storing around here lately I don't know how
long I can save a roast and still have it be decent.  Someone
mentioned twice a week, that sounds good, but I want more, guess I have
to work on my patience (not patients - see, I can proof read).
Enjoy the night.
Stephen
At 11:27 PM 8/3/2007, you wrote:
"LOOOSER"
How loose do you want?
Anyone who aims higher with his roasting wins the Deming Prize- Slam Dunk
in my book! Just do it your way. Honing your common sense trumps the mere
pushing of buttons. You're achieving true roast control with your
approach. 
Cheers -RayO, aka Opa!
Panamas are Dynamite- you're doing it right!
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4) From: Lynne Biziewski
Hey, you're preaching to the choir here - (I think it's obvious) we are just
as insane as you. Certain members of my family couldn't understand my
interest in homeroasting - that is, however, until I slowly manage to
'convert' them with great tasting coffee. Hey, it goes along with the rest
of my food-hobbies (bread, various homemade food stuff as my interests may
change and evolve over time). They are happy - the result is stuff that
tastes good - they eat & I have fun. It's a pretty good deal.
I hear you yell out LOOOSER as you read this, I may be if I am this excited
<Snip>

5) From:
Stephen:
Congratulations....
be as excited as you want!!!
That is what this is all about.
ginny
---- Stephen Carey  wrote: 
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6) From: Floyd Lozano
This is a great way to make friends.  Give away what you know you cant'
drink, and the stuff you wouldn't drink cause it's so awful (we all pooch a
roast every now and then), toss.  Though some roasts will surprise you.  I
roasted some Mexican decaf from SM (can't recall which one) and had trouble
maintaining temp in the RK drum.  I heard ONE pop of first crack, and then
the temp dropped 50 degrees in about 15 seconds.  Out of propane!  Alas, it
was my last tank, so that roast was a goner.  Or was it?  I took 50 grams
and put it through the freshroast again - it went through first but came out
a bit dark, as one might guess.  Varietal characteristics gone after twice
roasted, but still a decent roast flavor.  The rest I tossed in a valve bag
and put in the cupboard.  The surprise part - 2 days later, my wife makes me
a thermos of coffee to take to work, and I say 'this Panama really smells
funny'.  Tasted, and said 'where did you get this coffee'.  She points to
the reused bag that in a previous roast was Panama Nono Crespi, but is now
the pooched decaf.  Well, it clearly wasn't Panama, but it was actually
pretty tasty.  Surprise!  I was of course an hour late to work - missed my
shuttle cause I had to make more coffee.  The morals here are - some roasts
will surprise you even if you think you ruined them, and have some backup
coffee supplies at work so you won't miss the bus.
-F
On 8/4/07, Stephen Carey  wrote:
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7) From: Larry Johnson
Yeah; fun, ain't it?
On 8/4/07, Stephen Carey  wrote:
<Snip>
-- 
Larry J
The greatest pleasure in life is doing what people say you cannot do.  -
Walter Bagehot


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