HomeRoast Digest

Topic: RK Drum Roast - Take 1 (13 msgs / 444 lines)
1) From: homeroast
It's -8 here in Wisconsin.  I decided to give the drum a try for the
first time.  I rigged up a (weak) connection between the drum rod and
a ice cream motor.  We held the drum's rod in place in the ice cream
motor.  It actually turned the drum very well, at a nice speed, close
to 50 RPM's I believe.
I turned the 45,000 BTU grill onto high and started the ice cream
motor.  I put 12 ounces of Costa beans into the drum.  It took about
10 minutes to get to first crack.  It was very easy to hear it hit
first crack.  Just after we hit first crack my connection to the ice
cream motor start to break.  We held the rod into place and it kept it
turning pretty well for about another 90 seconds or so, then it was
just too broken to turn any longer.  Which ended up being fine.  We
pulled the roast then, about 90 seconds after first crack started.
The ice cream motor ended up being a champ, didn't even sound like it
was straining the motor at all.  I just need to rig up a much better
connection between it and the rod.  (I'm still planing to make up a
good roasting motor, per the suggestion given here last week, the ice
cream motor just came to mind and seemed easy to try).
Here are photos of the experiment:http://www.dolanhosting.net/jamiedolan/coffeeroasting/I have not tried any of the coffee yet, but it looks pretty nice to
me.  It looks like it is about a city roast.  We were around 10 to 12
minutes for the entire roast time.
Just thought I would share my grill roasting story.

2) From: homeroast
Well done!
That roast looks beautiful!  Please let us know how it tastes ...
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Jan 19, 2008 7:43 PM, Jamie Dolan  wrote:

3) From: homeroast
Coupla tips,
--Buy Ron's motor--I've had no problems for two years w/ mine, and I don't 
shield it as Ron suggests.
--Move south.

4) From: homeroast
This is a multi-part message in MIME format.
Content-Type: text/plain;
Content-Transfer-Encoding: quoted-printable
Jamie ... Looks good to me ... Not sure I want to go to your part of the =
country to get my beans chilled like that though. Burrrrr !!! Aside from =
that ... they look very good. Good going, Later, Bob

5) From: homeroast
I just pulled a few shots from it.  It is a little more bitter than I
was expecting, maybe I roasted it too long.  I am going to try and
adjust my grind a bit corser as well and see what happens.
p.s. Anyone know anything about the next batch of Yehmem that SM will
get?  It says it is comming in feb.

6) From: homeroast
I doubt roasting "too long" is the cause of your bitter shots. Your previous
post of 1 hour 15 minutes ago stated 10 to 12 minute City roast. If anything
that highly likely would be rather fast for a City roast intended for shots.
Not to mention just about any City roast can be a tricky shot to pull let
alone a Costa Rica wet processed, or is it a dry processed? Can you
elaborate on your shot technique? Equipment used including grinder, dose,
shot time etc. Also, were you pulling the shots a scant hour or two post
roast which seems to be the case? If yes don't expect really good shots
regardless the roast level. While a somewhat passable shot can be pulled
immediately post roast nothing close to approaching a beans true shot
potential. You really need at least 5 and better yet 7 to 10 days rest for
espresso depending on the bean/roast.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

7) From: homeroast
Nice Job Jammie.
You are a brave man to roast in 8 degree weather and take pictures to boot.

8) From: homeroast
Your beans look great!  Good idea using the ice cream motor has to be more
of them in thrift stores than even bread makers! It's the same temp here in
Minnesota too

9) From: homeroast
On Jan 20, 2008 7:06 AM, RK  wrote:
Eight degrees is plenty cold, but I believe Jamie said the temp was
MINUS 8, which is of course 16 degrees colder than plenty cold! (Small
matter; at those temps the wind has much more effect than another 16
measly degrees.)

10) From: homeroast
Yes, it was -8  (8 below zero) last night when I roasted.  It is
colder today.  I'm running the Iroast to help the house stay nice and
warm today.
I may have misjudged how done it was.  I have just looked at the
photos on SM and made my best judgement call on how done they were.
I'm not sure.  I had agreeded to a group buy with a couple people back
in december before I found SM, so the coffee is from a different
supplier.  I'm sure I could e-mail them and find out about the
processing, but I do not know off hand.  Is there any way to tell from
looking at the beans?
Yes, I have a cafe prestige.  I am currently using a cusinart burr
grinder that I modified to grind much finer than is possiable the way
it comes from the factory.  I don't think it is quite as consistant as
a good grind should be however.  I am still planing on getting a
better grinder, I am just getting caught up from christmas.  I make
sure the portafilter is heated up, and I normally preheat my mug.  I
use about 15 grams of coffee.  I have been getting most shots in the
25 to 30 second range.
Yes.  Only about a hour or two after I roasted it.  I didn't let it
sit long.  The shots I am pulling this morning are a little better.
They don't seem quite as bitter.
Wow.  I never realized at all that they should sit this long.  I
thought I wanted them as fresh as possiable.  The best luck I have had
with roasting so far was running 8 minutes in my Iroast (3-425, 3-400,
4-375) with Yehmem Mocha beans.  I used them over the course of about
24 hours after the roast and they were wonderful.
When leaving my beans to rest, how should I store them?  My beans have
just been going right from the iroast to the grinder hopper most of
the time, or maybe on a kitchen plate for a while inbetween.

11) From: homeroast
The idea to use an ice cream motor seems like a good one!
Definitely inexpensive, since there are hundreds of ice cream makers in 
thrift stores.
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

12) From: homeroast
Hi Jamie.
You're a way better man than I. I roast indoors with a good vent in the 
basement in what was my "roasting station" and is now the "roasting 
room". At at rate, I rest my beans in canning jars to let them de-gas 
there. I'm collecting those little de-gassing buttons from friends and 
attaching them to the canning jar lids - I never remember to come along 
and crack the lid to let the Co2 out. Check http://www.homeroasters.org/php/forum/viewthread.php?forum_id8&thread_id36
for an article written by Eddie Dove. His website is http://southcoastcoffeeroaster.blogspot.com/and can be very informative.
Jamie Dolan wrote:
John A C Despres
Hug your kids
Scene It All Productions 
JDs Coffee Provoked Ramblings 

13) From: Floyd Lozano
You can definitely do it - there's -8 and then there's -8 ;)  If you
have little wind, it's not too tough - it's the wind that knocks your
heat down (since the cold moving air carries it away =( ).  On the
other hand, this makes it *excellent* for cooling.  I love cold
weather roasting with little wind, because you can (in the absence of
the supaslamma dimestop air cooler TM of RayO) cool your beans in no
time flat with a regular fan.
On Jan 22, 2008 10:15 PM, Tim Harvey  wrote:

HomeRoast Digest