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Topic: i-Roast2 newbie confusion-again... (5 msgs / 291 lines)
1) From: Ken B
Ok folks.  I have tried all of the suggestions you sent me with my first 
post.  Since then, I have roasted about 10 batches, and still have some 
really newbie type of questions.
the profile I am playing with now is:
350 - 3 min. avg. Internal temp reading at end of stage: 345
370 - 2 min. avg. Internal temp reading at end of stage: 370
390 - 2 min. avg. Internal temp reading at end of stage: 402
405 - 2 min. avg. Internal temp reading at end of stage: 408
435-455 - 4:30 min (with cool when needed)  I have tried 435-445-455, 
though I only looked at the temp on the last two roasts I tried (both 
set at 445) which were 435 and 438 when I hit cool.
When I roasted the El Salvador Siberia, Mexican Malinal Washed and the 
Columbian Supremo Valencia, it was easy to hear the first crack, but I 
could not hear the second crack if it happened.
When I roasted the Tanzania NgoroNgoro Convent, Guatemala Antiqua-Finca 
Retana and the Indian Mallali Estate, I never heard ANY crack, including 
the first crack. (though I am sure I will hear a few cracks from the 
list! ;-) )
All of these seemed to roast around a City+ to Full City roast. (I 
think)  I am shutting the roast down around 30 seconds-1 minute into the 
final stage based on sight and smell.  (They look darker when in the 
roaster than they do when cooled, but smell "done" to me)
I am roasting 2/3 cup of beans at a time. (The scale is on the way)
Chaff on these roasts were all over the scale, going from light to 
moderate to heavy, and the roasts all came out close to the same level, 
so I do not think blockage of air flow is a problem.
So, newbie questions: (I warned you)
On the roasts I let go to 1 minute + in the final stage, there were 
small "chunks" of bean in the roaster.  Not many, but some...perhaps a 
dozen or two.  Does this mean they hit 2nd crack and I just did not hear 
it?  Or is this normal and doesn't provide any information as to stage?
I tried roasting the NgoroNgoro on a different profile, but it was way 
underdone, perhaps a light City.  I did not like it at all.
When I tried to let the final stage progress on another batch of both 
the Mexican and Columbian where I ran the time to 3 and 3:15 
respectively, I still did not hear the 2nd crack but the roast was 
definitely French...dark with oil spots on the beans.  So how do you 
hear the second crack on this noisy beastie?  I tried moving my ear 
around, standing at different distances, etc., but never heard anything 
that I would call a 2nd crack.  I realize that usually 2nd crack is less 
than 1st, but all I could hear were the beans hitting the metal housing 
in the roaster. 
Am I shutting the roast down too early?  Should I let it go to internal 
temp of 445, then hit cool whether I hear second crack or not?
So far, my personal favorite of these is the El Salvador Siberia, but I 
had some nice roasts of the others out of the Fresh Roast 2 (where I 
could hear the cracks) so I am still hoping to refine the i-Roast to do 
the same.
As usual, any guidance would be appreciated.  As you can see, I DO try 
what is suggested. :-)
Best Regards to all,
Ken B

2) From: raymanowen
I dunno the Behmor, Ken, but these divots are usually a sign that you're
ripping through the roast pretty fast. When I got the divots, my hot air
popper was having a drag race into second Crack.
The 2/3 cup of beans would weigh less than a pound, I'm sure. I use a Taco
Bell bowl as a container on my Sharper Image scale, because the flat glass
platen can only hold about ten beans by itself. No gravitational attraction.
My normal 400g always heaps the Toxic Bowl full.
For a pound of roasted beans, I start with 550g, for which I set the bread
machine pan itself on the scale platen. (The scale tares when it is turned
On.)
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Jan 12, 2008 9:06 AM, Ken B  wrote:
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3) From: Sandra Andina
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I never get divots in either the iR2 or the Behmor unless I've gone  
into second crack. Normally, that happens more with decafs since I  
generally find they need a darker roast.
Sandy Andina
www.myspace.com/sandyandina
On Jan 12, 2008, at 5:13 PM, raymanowen wrote:
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I never get divots in either =
the iR2 or the Behmor unless I've gone into second crack. Normally, that =
happens more with decafs since I generally find they need a darker =
roast.
 Sandy Andinawww.myspace.com/sandyandina 
On Jan 12, =
2008, at 5:13 PM, raymanowen =
wrote:
I dunno the Behmor, Ken, but these divots are usually a = sign that you're ripping through the roast pretty fast. When I got the = divots, my hot air popper was having a drag race into second = Crack. The 2/3 cup of beans would weigh less than a pound, I'm = sure. I use a Taco Bell bowl as a container on my Sharper Image scale, = because the flat glass platen can only hold about ten beans by itself. = No gravitational attraction. My normal 400g always heaps the Toxic Bowl = full. For a pound of roasted beans, I start with 550g, for which = I set the bread machine pan itself on the scale platen. (The scale tares = when it is turned On.) Cheers, Mabuhay -RayO, aka Opa! Got = Grinder? On Jan 12, 2008 9:06 AM, = Ken B <coffee> = wrote: Ok folks.  I have tried all of the suggestions you sent me = with my first post.  Since then, I have roasted about 10 = batches, and still have some really newbie type of = questions. the profile I am playing with now is: 350 - 3 min. = avg. Internal temp reading at end of stage: 345 370 - 2 min. avg. = Internal temp reading at end of stage: 370 390 - 2 min. avg. Internal = temp reading at end of stage: 402 405 - 2 min. avg. Internal temp = reading at end of stage: 408 435-455 - 4:30 min (with cool when = needed)  I have tried 435-445-455, though I only looked at the = temp on the last two roasts I tried (both set at 445) which were 435 = and 438 when I hit cool. When I roasted the El Salvador Siberia, = Mexican Malinal Washed and the Columbian Supremo Valencia, it was = easy to hear the first crack, but I could not hear the second crack = if it happened. When I roasted the Tanzania NgoroNgoro Convent, = Guatemala Antiqua-Finca Retana and the Indian Mallali Estate, I never = heard ANY crack, including the first crack. (though I am sure I will = hear a few cracks from the list! ;-) ) All of these seemed to = roast around a City+ to Full City roast. (I think)  I am = shutting the roast down around 30 seconds-1 minute into the final = stage based on sight and smell.  (They look darker when in = the roaster than they do when cooled, but smell "done" to = me) I am roasting 2/3 cup of beans at a time. (The scale is on = the way) Chaff on these roasts were all over the scale, going = from light to moderate to heavy, and the roasts all came out close to = the same level, so I do not think blockage of air flow is a = problem. So, newbie questions: (I warned you) On the = roasts I let go to 1 minute + in the final stage, there were small = "chunks" of bean in the roaster.  Not many, but some...perhaps = a dozen or two.  Does this mean they hit 2nd crack and I just = did not hear it?  Or is this normal and doesn't provide any = information as to stage? I tried roasting the NgoroNgoro on a = different profile, but it was way underdone, perhaps a light City. =  I did not like it at all. When I tried to let the final = stage progress on another batch of both the Mexican and Columbian = where I ran the time to 3 and 3:15 respectively, I still did not hear = the 2nd crack but the roast was definitely French...dark with oil = spots on the beans.  So how do you hear the second crack on = this noisy beastie?  I tried moving my ear around, standing at = different distances, etc., but never heard anything that I would call = a 2nd crack.  I realize that usually 2nd crack is less than = 1st, but all I could hear were the beans hitting the metal housing in = the roaster. Am I shutting the roast down too early?  Should = I let it go to internal temp of 445, then hit cool whether I hear = second crack or not? So far, my personal favorite of these is = the El Salvador Siberia, but I had some nice roasts of the others out = of the Fresh Roast 2 (where I could hear the cracks) so I am still = hoping to refine the i-Roast to do the same. As usual, any = guidance would be appreciated.  As you can see, I DO try what is = suggested. :-) Best Regards to all, Ken = B homeroast = mailing list http://lists.sweetmarias.com/mailman/listinfo/homeroast<=/a> To change your personal list settings (digest options, vacations, = unsvbscribes) go to http://sweetmarias.com/maillistinfo.html#personalsetting=s = --Apple-Mail-18-683083448--

4) From: Ken B
Thanks for the information Raymond, but I use an i-Roast 2, not a 
Behmor.  I only wish I had a Behmor. ;-)  I said something about the 
amount of beans because on my first post, almost everyone said to try 
using fewer beans and to slow down the profile.  So instead of the 
recommended 1 cup, I cut it to 3/4 then to 2/3.  After playing with it 
some, I ordered a scale so I could at least know the input was constant.
Sandy...thanks.  I *THOUGHT* that the divots meant it had gone to 
second.  So I am stopping the roast at just the right time for Full 
City  to Full City+ I think.  This seems to be the roast level my tastes 
like the best.  Anything lighter and it tastes too bright and grassy to 
me. I like the brooding, chewy, syrupy coffees.  Now I just have to 
learn how to get there consistently. :-)  Again, thanks for the info.  
Off to try again.
Best Regards,
Ken B
raymanowen wrote:
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5) From: Sandra Andina
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I save the divots to sprinkle over ice cream.
Sandy Andina
www.myspace.com/sandyandina
On Jan 12, 2008, at 6:05 PM, Ken B wrote:
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I save the divots to sprinkle =
over ice cream.
 Sandy Andinawww.myspace.com/sandyandina 
On Jan 12, =
2008, at 6:05 PM, Ken B wrote:
Sandy...thanks.  I *THOUGHT* that the divots = meant it had gone to second.  So I am stopping the roast at just = the right time for Full City  to Full City+ I think.  This = seems to be the roast level my tastes like the best.  Anything = lighter and it tastes too bright and grassy to me. I like the brooding, = chewy, syrupy coffees. = --Apple-Mail-21-690997663--


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