This is a multi-part message in MIME format. I have been home roasting now with the Nesco machine for about a year. = It seems that most of my micro batches all have the same "nutty" aroma = and the majority (except espresso roasts) have a "nutty" taste - some = more then others. I roast to a full city, and yes do roast mostly latin = american beans but have roasted other regions. All seem to have a strong = nutty aroma. Is it my machine? I usually will let the coffee rest for = three days before brewing. Anyone notice the same issue with home = roasting? By the way...I work for the worlds largest coffee chain. I must say = Sweet Maria's espresso blends are the best I have ever tried. I can no = longer drink the espresso I serve each day because its too = bitter...charred. I highly recommend any of Sweet Maria's epresso = roasts.
This is the biggest problem with The Nesco. It has a very slow ramp and is relatively inflexible in it's settings. The operator can only adjust the amount of beans and time. To my palate and what you yourself are reporting it sounds like "The Crock Pot Syndrome". No matter what ingredients are placed in a crock pot.If the pot is allowed on all day the result always tastes the same. However, if one were to make the same stew as we placed in the crock pot from scratch the result would be considerably different and more varied.You are about to experience your first upgrade. On Dec 28, 2007 3:27 AM, Michael Schwer wrote: <Snip>
"You are about to experience your first upgrade." Which, IMHO, would be a thrift store bread machine and a big box store heat gun. For a C-note, you can get a complete roasting setup plus your cooling equipment. Cooling is the second half of roasting. Don't just quit applying heat and assume the roast has stopped. You want a large airflow blowing through the bean mass to terminate the roast. Look at pictures of commercial roasters. Notice the cooling trays that are several times larger in diameter than the roasting drum. There's a blower under the tray, pulling cool air through the hot beans to stop the roast. As it is, my cooling tray (screen mesh colander) sits in one inlet of an even larger blower. A pound of beans can be smoking and snapping like crazy in the bread machine. Plug in the blower, dump the bread pan of beans into the colander, and in 2-3 seconds, I can stick my bare hand into the mass to stir it around. The roast is done, and 20 more seconds, the beans are stone cold. If I hurry a little, within a minute of the time the beans are snapping and smoking in the bread machine, they're cold and sealed in Mason jars. Within 10 minutes, a small batch has been flash frozen, ground and brewed for a test stein with the well-known cult status drip pot. Cheers, Mabuhay -RayO, aka Opa! On Dec 28, 2007 9:30 AM, Barry Luterman < lutermanb> wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
Michael, First and foremost, do you enjoy your coffee? Second, are you asking because you are looking for new flavors and experiences in your coffee? If yes, then what are some of your roasting times (1st crack, 2nd crack, end of roast) for various coffees? You may want to try some very different coffees, ones that don't have "nutty" as a trait (e.g., Sumatra Classic Mandheling, Kenya, etc) and see what kind of results you get. If all else fails, order and roast some of the Sulawesi Goo Goo Muck; if you still come up with "nutty" from that, we'll have to delve deeper into this nuttiness ... ;-) Preheating the Nesco may help and external cooling may help as well. I hope this is helpful. I don't recall having done so and I hope this is appropriate ... welcome to the list! Respectfully, Eddie -- Vita non est vivere sed valere vita est Home Coffee Roasting Blog and Reference http://southcoastcoffeeroaster.blogspot.com/On Dec 28, 2007 7:27 AM, Michael Schwer wrote: <Snip>