HomeRoast Digest


Topic: iRoast Re: +stash/grinder? (7 msgs / 406 lines)
1) From: JoAnne Phillips
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Thanks for the info that they tend to run hot.   Grrrrrr.  I will  
definitely try a lighter custom roast profile (I did try the profile  
Tom listed that he said he liked) and see what happens.  If I set my  
alarm for the crack of dawn I may catch some cool temps.  We are  
definitely cooling off at night lately - it just doesn't last!! and I  
have gotten so I like to sleep in until 8.  Just one of the perks of  
being retired.  I must admit your suggestions for hearing the cracks  
seems to run counter to logic, but I'll try anything as I'm really  
used to timing my roasts according to my ears.
The best improvement I've gotten in the cup (I bought the burr  
grinder while I was waiting for my first greens to arrive) was to  
learn about the AeroPress.  I almost couldn't believe the difference  
it made.  I can't stand my old auto drip pot now (I had a little 4- 
cup size) even when I spend the time to totally clean it after each  
pot.  I start the day with a giant 20 oz cup and sit and sip and  
watch the morning news.  I like the changes in flavor as it cools,  
almost like getting three different coffees for the effort of one.
Until a friend introduced me to his homeroast I almost never drank  
coffee as it bothered my stomach, kept me awake at night and left a  
bad taste in my mouth.  Now I wake up looking forward to trying  
whatever I last roasted knowing my stomach will be fine and the  
lingering taste will be wonderful.  I really like Kenya coffee so I  
get a lot of lingering taste.   LOL
JoAnne
On Sep 25, 2007, at 10:03 PM, Sandy Andina wrote:
First, as to the i-Roast, you have one that runs hot. Most do.  I  
have had some success taming it with an extension cord. You might  
want to try one of the even lighter custom roast profiles (for Island  
coffees) on the SM's website.  As to not hearing the cracks, standing  
back--or, paradoxically, using mild (-9 or -10dB) earplugs can help  
filter out the roar.
Re: the decaf residue, a good soft brush will work wonders--so little  
will remain that it won't taint the regular coffee.
On Sep 25, 2007, at 10:17 PM, JoAnne Phillips wrote:
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Sandy
www.sandyandina.com
www.sass-music.com
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Thanks for the info that =
they tend to run hot.   Grrrrrr.  I will definitely try a lighter =
custom roast profile (I did try the profile Tom listed that he said he =
liked) and see what happens.  If I set my alarm for the crack of dawn =
I may catch some cool temps.  We are definitely cooling off at night =
lately - it just doesn't last!! and I have gotten so I like to sleep in =
until 8.  Just one of the perks of being retired.  I must admit your =
suggestions for hearing the cracks seems to run counter to logic, but =
I'll try anything as I'm really used to timing my roasts according to my =
ears.
The = best improvement I've gotten in the cup (I bought the burr grinder while = I was waiting for my first greens to arrive) was to learn about the = AeroPress.  I almost couldn't believe the difference it made.  I = can't stand my old auto drip pot now (I had a little 4-cup size) even = when I spend the time to totally clean it after each pot.  I start the = day with a giant 20 oz cup and sit and sip and watch the morning news.  = I like the changes in flavor as it cools, almost like getting three = different coffees for the effort of one.  
Until a friend introduced = me to his homeroast I almost never drank coffee as it bothered my = stomach, kept me awake at night and left a bad taste in my mouth.  Now = I wake up looking forward to trying whatever I last roasted knowing my = stomach will be fine and the lingering taste will be wonderful.  I = really like Kenya coffee so I get a lot of lingering taste.  =  LOL
JoAnne On = Sep 25, 2007, at 10:03 PM, Sandy Andina wrote:
First, as to the i-Roast, you have = one that runs hot. Most do.  I have had some success taming it with an = extension cord. You might want to try one of the even lighter custom = roast profiles (for Island coffees) on the SM's website.  As to not = hearing the cracks, standing back--or, paradoxically, using mild (-9 or = -10dB) earplugs can help filter out the roar. 
Re: the decaf residue, a = good soft brush will work wonders--so little will remain that it won't = taint the regular coffee. On Sep 25, 2007, at 10:17 PM, = JoAnne Phillips wrote:
Yes, I'm roasting the decafe but if I want to taste = something I don't want it to be part one thing and part something = else.  Also, in the = interest of getting a good night's sleep I'd rather not end up with half = and half when I grind the decafe because some of the Kenya I ground that = morning still resides in the pit in the grinder.  Also, for some reason, no = matter how careful I am my decafe always seems to develop a certain = amount of oil after a day or so.  = I'd just as leave keep that out of my burr grinder.  I usually roast to a full = city or city+ with just a few snaps into second.  I try and dump before even = that with the decafe.  = I'm using a Fresh Roast 8. I purchased a iRoast but can't = seem to get the knack of getting anything not close to charcoal with = it.  Even the = pre-programed light roast is way more than I want and then I had to quit = because it says to roast in an ambient temperature of 70 degrees.  In Tucson - who are they = kidding.  I run the house = at 80 in the summer so as to afford the A/C and until fall I'm not able = to do any more playing with this fancy roaster.  With the Fresh Roast 8 I can = go out on the patio and roast in the relative cool of evening (approx. = 98 degrees) and it seems to forgive me.  Also I can hear what is = happening with the Fresh Roast 8 I can't even hear 1st crack with the = iRoast. Thanks for all the welcome aboard = messages. JoAnne On Sep 25, 2007, at 7:19 AM, = Lynne Biziewski wrote:Are you roasting the decaf? I = don't understand why you need a differentgrinder, = unless it's some (nasty) flavored stuff that Tom doesn't sell. = Iwouldn't even use my whirly for THAT! homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
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2) From: Stephen Carey
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JoAnne,
Congratulations on all of what you are experiencing and learning.  I 
love it also and have only about 2 months of roasting in me.  I am 
drinking an afternoon cup of Costa Rica Vino de Arabia, which I 
roasted on my IR2, which I really love.  At some point I will outgrow 
it, but there are so many ways to run profiles, curves, all of it, 
that the machine can last, I have been told, quite a while for a 
newbie into a not so newbie roaster.
Mine runs hot when not connected by dryer duct hose to my ceiling 
smoke fan, in the kitchen.  When connected the pull of the fan has it 
running within a degree of what I have programmed.
Outside I learned tricks, that you have been told about, I believe, 
to help with the higher temperature, such as letting the lid float on 
the top, thus letting more air out.  That works very well, though I 
still have different profiles for outside roasting, based on ambient 
temperature.
One person, and please forgive me I don't remember who said it, so I 
can't give fair credit, suggested taking off the screens on the lid, 
which eliminates how they can become partially clogged by chaff 
during the roast.  I haven't done this yet, but want to do it soon, 
perhaps after this trip I have for work.
I am sorry I will miss the group while on this project, the hours are 
such that I doubt I will have time to chime in or just lurk a bit.
Enjoy your roasting,
Stephen
At 01:33 AM 9/26/2007, you wrote:
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JoAnne,
Congratulations on all of what you are experiencing and learning.  I
love it also and have only about 2 months of roasting in me.  I am
drinking an afternoon cup of Costa Rica Vino de Arabia, which I roasted
on my IR2, which I really love.  At some point I will outgrow it,
but there are so many ways to run profiles, curves, all of it, that the
machine can last, I have been told, quite a while for a newbie into a not
so newbie roaster.
Mine runs hot when not connected by dryer duct hose to my ceiling smoke
fan, in the kitchen.  When connected the pull of the fan has it
running within a degree of what I have programmed.
Outside I learned tricks, that you have been told about, I believe, to
help with the higher temperature, such as letting the lid float on the
top, thus letting more air out.  That works very well, though I
still have different profiles for outside roasting, based on ambient
temperature.
One person, and please forgive me I don't remember who said it, so I
can't give fair credit, suggested taking off the screens on the lid,
which eliminates how they can become partially clogged by chaff during
the roast.  I haven't done this yet, but want to do it soon, perhaps
after this trip I have for work.
I am sorry I will miss the group while on this project, the hours are
such that I doubt I will have time to chime in or just lurk a
bit.
Enjoy your roasting,
Stephen
At 01:33 AM 9/26/2007, you wrote:
Thanks for the info that they
tend to run hot.   Grrrrrr.  I will definitely try a
lighter custom roast profile (I did try the profile Tom listed that he
said he liked) and see what happens.  If I set my alarm for the
crack of dawn I may catch some cool temps.  We are definitely
cooling off at night lately - it just doesn't last!! and I have gotten so
I like to sleep in until 8.  Just one of the perks of being
retired.  I must admit your suggestions for hearing the cracks seems
to run counter to logic, but I'll try anything as I'm really used to
timing my roasts according to my ears.
The best improvement I've gotten in the cup (I bought the burr grinder
while I was waiting for my first greens to arrive) was to learn about the
AeroPress.  I almost couldn't believe the difference it made. 
I can't stand my old auto drip pot now (I had a little 4-cup size) even
when I spend the time to totally clean it after each pot.  I start
the day with a giant 20 oz cup and sit and sip and watch the morning
news.  I like the changes in flavor as it cools, almost like getting
three different coffees for the effort of one.  
Until a friend introduced me to his homeroast I almost never drank coffee
as it bothered my stomach, kept me awake at night and left a bad taste in
my mouth.  Now I wake up looking forward to trying whatever I last
roasted knowing my stomach will be fine and the lingering taste will be
wonderful.  I really like Kenya coffee so I get a lot of lingering
taste.   LOL
JoAnne
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3) From: Stephen Carey
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a post to my own post, sorry for the indiscretion, but I did want to 
give JoeR the credit for suggesting taking off the lid screens on the 
IR2, it seems to have really worked for him (I printed his post, 
which I do with many that may help me later on as I prep a roast).
Stephen 
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a post to my own post, sorry for the indiscretion, but I did
want to give JoeR the credit for suggesting taking off the lid screens on
the IR2, it seems to have really worked for him (I printed his post,
which I do with many that may help me later on as I prep a roast). 
Stephen
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4) From: Kevin Creason
On Sep 25, 2007, at 10:03 PM, Sandy Andina wrote:
 > First, as to the i-Roast, you have one that runs hot. Most do.  I 
have had some success taming it with an extension cord.
JoAnne wrote:
 > Thanks for the info that they tend to run hot.   Grrrrrr.  I will 
definitely try a lighter custom roast profile (I did try the profile Tom 
listed that he said he liked)
Watch the beans movement. My IR2 would slow down and the beans wouldn't 
dance anymore and then it would overheat and stop blowing. That does no 
one any good.
I made it a convertible but it ran too cool (roasts were over 10 minutes 
and flat tasting), so I drilled the vent holes out on top to a slightly 
larger size and it is running very good now. It is not so good at 
keeping the small chaffs inside anymore... but that's a small price to 
pay, I prefer roasting outside as my stove's exhaust vent (built in 
microwave, but vented up to the outside) really didn't move enough air 
to satisfy me.
I took pictures but I don't think I posted them yet. Here's the 
convertible mod:http://texascreasons.homedns.org/gallery2/main.php?g2_itemIdr73

5) From: Joseph Robertson
Kevin,
I ended up removing the two screens in the lid. Runs great now. Like the big
commerical roasters, clear and open as possible really makes a difference
for venting. Any stray chaff ends up going right out the dryer hose stuck
out the window.
Nice pictures,
JoeR
On 9/26/07, Kevin Creason  wrote:
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6) From: Joseph Robertson
Stephen,
Yes, thank you for the mention. So far so good with the screens removed.
Stephen, I also forgot who mentioned that you can run many more roasts
through the IR2 per day than they recommend. We have run as many as 6 or 8
roasts per day so far. The key is letting it cool for at least 30 minutes
between roasts. If anyone here knows who posted that please remind me so I
can thank them. I only run 5 ounces per batch to be safe. I can't wait to
get the new Behmor 1600. It takes so long to roast up a couple of pounds
with my IR2. I like to give away samples to friends so they go fast.
JoeR
On 9/26/07, Stephen Carey  wrote:
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7) From: raymanowen
For the price of an XYZ roaster, you could set up four complete HG/BM
roasters and have a complete spare in the closet. -ro
On 9/28/07, Joseph Robertson  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976


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