HomeRoast Digest


Topic: Newbie and his Roasters. (5 msgs / 150 lines)
1) From:
This is a multi-part message in MIME format.
About three months ago, after drinking La Minita at a B&B, I had to try =
home roasting.  On Tom's statement that Fresh Roast produced a worthy =
product, I bought one (complete with samples) from S&M and dived in.   =
Initial results were so agreeable that I decided to move up and bought a =
iRoast2 with another round of samples and a pound of La Minita from SM.  =
Frequent frustration set in.
 
 Nearly every iR2 roast, up to and including a Dark and Oily Vienna =
roast, produced a bitter cup, in some cases with the bitterness mild =
enough to be hidden under breakfast cafe-au-lait, heavy on the lait as =
they make it in France.  Some of the very advanced coffee-freaks  (which =
I aspire to become) had sneered at the presets on the iR2, so I tried to =
set other recommended profiles, with little or new improvement.  The =
latter experiments made me start noticing the temperature during the =
roasting process and (a-hah!) my roaster never exceeded 285F in the =
first phase and never, ever exceeded 390F.  Never got hot enough to =
produce audible second crack, but then I am deafish.  Does baking beans =
produce bitterness?
Returned to Fresh Roast, with results quite tolerable, and noticed that =
4:30-5 minutes I get what I believe to be a full city roast.  My =
household voltage must not be the problem, since my FreshRoast seems to =
produce heat at par-plus levels.  
I grind with my Zassenhaus tweenie, and brew with Melitta, Moka and =
French Press.  
Would welcome advice.

2) From: Sandy Andina
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this format, some or all of this message may not be legible.
Short advice? Looks like you got a lemon. I have had i-R and i-R2s exhibit
other quirks, like running hot, cracking lids or stalling out on all but th=
e
smallest batches of heavy dense beans, but never running too coolčand the
fact that your FR seems to do just fine tells me that a variac would not
cure the problem. Write to Hearthware and see what they say.
-- Sandy Andina
www.myspace.com/sandyandina
Www.myspace.com/sassandthesasstrio
On 11/18/07 8:24 PM, "johnmhowison" 
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3) From: Michael Wade
This is a multi-part message in MIME format.
John, can't add a thing to Sandy's advice on the iR2.  I used to use one =
and if anything it was a constant struggle to slow it down, not to =
finish a roast! Call Hearthware on that one.
Everybody has their favorite roaster or roast method, best choice will =
be the one that works best for your situation and your consumption rate, =
but I've never regretted spending a few months using HGDB.  It's cheap, =
it's fun, it's dead-bone simple and you'll learn more about the coffee, =
it's smell, sound and even the feel as the beans get lighter and are =
easier to stir.   Google "heat gun dog bowl"
I moved on because I wanted more repeatability, but be assured that the =
heat gun and dog bowl are ready on the shelf in the garage, just in =
case.
Michael

4) From: Larry Johnson
I have an iR2 as a backup to my HG/BrM and it started doing the same
thing, only worse - I couldn't even get to 1st crack. Called
Hearthware, they had me send in the power base. They replaced it and
it's been fine ever since (well, it's done 4 - 5 roasts and no prob).
On 11/18/07, johnmhowison  wrote:
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-- 
Larry J

5) From: Paul Carder
This is a multi-part message in MIME format.
 Newbie, I've been using an iRoastsince there were only IR1's and have =
come up with a profie that has seened to work over a variety of beansand =
roast levels It came out of SM's helps. If I remember right, Tom would =
use it when he was cupping samples. I just listened for the cracks and =
hit the cool button when needed.
350 for 3 minutes, 400 for 3 minutes, and for the final,  450 for 3 =
minutes. If I'm roasting outside, I may make some adjustments due to =
wind and or temperature. I may be too simplistic, but it's provided some =
darned good coffee over the last several years.
PAUL CARDER


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