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Topic: what are divots? (13 msgs / 513 lines)
1) From: Dave Ehrenkranz
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What are divots?
dave
On Nov 23, 2007, at 5:00 PM, Bob Hazen wrote:
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What are =
divots?dave
On Nov 23, 2007, at 5:00 = PM, Bob Hazen wrote:  For what it's = worth, I have gotten no divots witht he Behmor = either. = --Apple-Mail-31-679235784--

2) From: Brett Mason
Holy Coffee Beans, Batman
On Nov 23, 2007 11:31 PM, Dave Ehrenkranz  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Sandra Andina
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They're little disc shaped (almost lenticular) fragments blown off the  
coffee bean more than a few seconds into second crack in darker  
roasts. I save them to sprinkle over ice cream.
On Nov 23, 2007, at 11:31 PM, Dave Ehrenkranz wrote:
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Sandy Andina
www.myspace.com/sandyandina
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They're little disc shaped =
(almost lenticular) fragments blown off the coffee bean more than a few =
seconds into second crack in darker roasts. I save them to sprinkle over =
ice cream.
On Nov 23, 2007, at 11:31 PM, Dave Ehrenkranz =
wrote:
What are = divots?dave
On Nov 23, 2007, at 5:00 = PM, Bob Hazen wrote:  For what = it's worth, I have gotten no divots witht he Behmor = either. Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-5-679989365--

4) From: Brett Mason
Sandy (?)  ...  They look like HOLES too...
Thus, Holy Coffee Beans...
  I liked my answer better...
B
On Nov 23, 2007 11:43 PM, Sandra Andina  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Dave Kvindlog
Divots are slices of turf made when swinging the golf club like I do.  Don't
forget to replace them before proceeding to the next hole.
;-)
On 11/23/07, Brett Mason  wrote:
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6) From: Brett Mason
Use a popper; roast to FC+.  Divots are those round 2mm pieces all over your
counter, around the base of the popper
On Nov 23, 2007 11:59 PM, Dave Kvindlog  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Dave Ehrenkranz
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Thanks all! I like the idea of saving them to sprinkle on ice cream.
dave
On Nov 23, 2007, at 10:03 PM, Brett Mason wrote:
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Thanks all! I like the idea of = saving them to sprinkle on ice = cream.dave On Nov 23, 2007, at 10:03 PM, = Brett Mason wrote:
Use a = popper; roast to FC+.  Divots are those round 2mm pieces all over your = counter, around the base of the popper On Nov 23, 2007 11:59 PM, Dave Kvindlog < ihomeroast> = wrote: Divots are slices of turf made when swinging the golf club = like I do.  Don't forget to replace them before proceeding to the next = hole.   ;-)   On 11/23/07, Brett Mason <homeroast> wrote: Sandy (?)  ...  = They look like HOLES too... Thus, Holy Coffee Beans...   I = liked my answer better... B On Nov 23, 2007 11:43 PM, Sandra Andina < = sandraandina> wrote: They're little disc shaped (almost = lenticular) fragments blown off the coffee bean more than a few seconds = into second crack in darker roasts. I save them to sprinkle over ice = cream. On Nov 23, 2007, at 11:31 = PM, Dave Ehrenkranz wrote: = What are divots? dave   On = Nov 23, 2007, at 5:00 PM, Bob Hazen wrote:   For what it's worth, I have gotten no = divots witht he Behmor = either.   = Sandy Andina www.myspace.com/sandyandina =      
-- = Cheers, Brett http://homeroast.freeservers.com = =
-- = Cheers, Brett http://homeroast.freeservers.com= = --Apple-Mail-32-683000527--

8) From: Dave Kvindlog
Why wait for divots?  Just grind a tablespoon or two of good coffee with
nice chocolate and nutty tones (I like a Guatamalan or Nicraraguan) to a
fine powder (you don't want gritty ice cream).  Work it into the ice cream
and enjoy.  A really bad habit to start ;-)
Dave
On 11/24/07, Dave Ehrenkranz  wrote:
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9) From: Bonnie Polkinghorn
Dave,
I had purchased some already roasted beans from a commercial place one
time because I could not roast, and when I was putting the beans in
the grinder, I noticed what seemed to be divots in the beans.  I
posted the photo athttp://www.flickr.com/photos/53751754/sets/72157602782786242/Enjoy your ice cream,
Bonnie P.

10) From: Edward Bourgeois
Have always heard that divots are caused by temps that are too high.
They happen during the later part of the roast. But have wondered if
the problem actually starts in the first part of the roast. In a drum
roast from too high a drop temp. and in a popper too high a temp. in
the warm/drying phase. My thought is that the high early temp. sort of
sears the surface and doesn't allow proper moisture and gas release
during the roasting phases. But not sure searing is the right term
because I've heard an extreme difference between internal and external
temp. during early part of roast causes such a volatile moisture/gas
reaction that actually traps the moisture/gases. Please hack away at
my thoughts and/or theories.
On Nov 24, 2007 12:31 AM, Dave Ehrenkranz  wrote:
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11) From: Sandra Andina
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Have deliberately done a Vienna-to-French (Monkey blend) in my  
Behmor.  Lots of chaff but not a single divot. Used to get 'em all the  
time in my i-Rs and SC/TO/
On Nov 24, 2007, at 8:22 AM, Edward Bourgeois wrote:
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Sandy Andina
www.myspace.com/sandyandina
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Have deliberately done a =
Vienna-to-French (Monkey blend) in my Behmor.  Lots of chaff but =
not a single divot. Used to get 'em all the time in my i-Rs and =
SC/TO/
On Nov 24, 2007, at 8:22 AM, Edward Bourgeois =
wrote:
Have always heard that divots are caused by temps that are = too high. They happen during the later part of the roast. But have = wondered if the problem actually starts in the first part of the = roast. In a drum roast from too high a drop temp. and in a popper too = high a temp. in the warm/drying phase. My thought is that the high = early temp. sort of sears the surface and doesn't allow proper = moisture and gas release during the roasting phases. But not sure = searing is the right term because I've heard an extreme difference = between internal and external temp. during early part of roast causes = such a volatile moisture/gas reaction that actually traps the = moisture/gases. Please hack away at my thoughts and/or = theories. On Nov 24, 2007 12:31 AM, Dave Ehrenkranz <daveehr> = wrote: What are divots? dave On Nov 23, = 2007, at 5:00 PM, Bob Hazen wrote:  For what it's worth, I have gotten no divots witht = he Behmor = eitherhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings= Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-11-735482467--

12) From: Julie Hershey Tieszen
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Sandy,
What setting did you use? I got divots today on a 1/2 roast on P2, =
stopped right as I heard 2nd start. 
Julie

13) From: Sandra Andina
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1/4 lb., P2, program A, hit cool as soon as the crackles turned to  
sizzles. Also cooled with the door slightly ajar after 2 min. into the  
cooling cycle. Guess my voltage is lower.
On Nov 24, 2007, at 3:34 PM, Julie Hershey Tieszen wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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1/4 lb., P2, program A, hit =
cool as soon as the crackles turned to sizzles. Also cooled with the =
door slightly ajar after 2 min. into the cooling cycle. Guess my voltage =
is lower.
On Nov 24, 2007, at 3:34 PM, Julie Hershey =
Tieszen wrote:
Sandy, What = setting did you use? I got divots today on a 1/2 roast on P2, stopped = right as I heard 2nd start. Julie----- = Original Message ----- Sandra= AndinaTo: homeroast= s.comSent: Saturday, November 24, 2007 = 4:08 PM Re: = +what are divots? Have deliberately done a = Vienna-to-French (Monkey blend) in my Behmor.  Lots of chaff but = not a single divot. Used to get 'em all the time in my i-Rs and = SC/TO/ On Nov 24, 2007, at 8:22 AM, Edward Bourgeois = wrote:
Have always heard that divots are caused by temps that are = too high. They happen during the later part of the roast. But have = wondered if the problem actually starts in the first part of the = roast. In a drum roast from too high a drop temp. and in a popper too = high a temp. in the warm/drying phase. My thought is that the high = early temp. sort of sears the surface and doesn't allow proper = moisture and gas release during the roasting phases. But not sure = searing is the right term because I've heard an extreme difference = between internal and external temp. during early part of roast causes = such a volatile moisture/gas reaction that actually traps the = moisture/gases. Please hack away at my thoughts and/or = theories. On Nov 24, 2007 12:31 AM, Dave Ehrenkranz <daveehr> = wrote: What are divots? dave On Nov 23, = 2007, at 5:00 PM, Bob Hazen wrote:  For what it's worth, I have gotten no divots witht = he Behmor = eitherhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go tohttp://=sweetmarias.com/maillistinfo.html#personalsettings www.myspace.com/sandyandina Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-12-737724417--


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