HomeRoast Digest


Topic: OT: Whew, I'm back after a busy couple of weeks! (8 msgs / 205 lines)
1) From: Bryan Wray
Well I think my last post on here was regarding "I am going to be roasting for the shop this week using only my little Behmor" or something like that.  I actually roasted for the shop for 2 straight weeks using only my little Behmor, and then, because the coffee tasted so great and there were so many choices etc, people started putting in orders for their own coffee.  Then Phizer (pharmaceutical company located here in Kalamazoo... employs like... I don't know... 2500 people??) took notice and decided to have us supply all their coffee for their meetings and stuff...  So, two weeks later we finally have a couple more Behmors on the way, and I have had time to train up some other people on roasting.  We don't plan on buying a commercial roaster at this time after all because we simply don't have money and are looking at expanding in other ways right now, so we are still going to use Dillanos (a great supplier out of Seattle area, great beans, great people) for about half of
 our coffee, which takes a load out of my schedule for sure.
Overall these past couple weeks I (well... "we" after about a week of me teaching how to roast to other baristi at the shop) have roasted over 300 lbs of coffee at a maximum of a one pound batch, normally a 12oz or 8 oz if it needed to go darker for espresso or something...  Needless to say, we have been very busy and that Behmor sure has gotten a workout (still going strong!).  It's normally on and roasting for about 15-20 hours a day (we take turns being at the shop roasting, even when we aren't open sometimes) so that we can keep up with demand.
But NaDean (bosslady) can see that I am about to implode if I don't get some breaks (still working the bar 30 or so hours a week as well, sometimes while I am roasting- it's fun to see me run back and forth between a running grinder and a running roaster, fun for customers at least) from all of this craziness, so she has put in some orders to Dillanos to help build up some inventory for us for a while.  Probably we are going to use Dillanos for our house blends (drip) and the Phizer stuff and then roast our own espresso blends and "guest" drip blends/SO.  This will put the load at about 30% of what it was for the last couple of weeks.
All of this to leads up to...  I'm back!  I haven't even touched the list in 2 weeks!  I went through and filtered out things and read through the ones I knew I was going to want to read over and stuff.  But I have a little more free time now and should be able to keep up with the list again.  It feels good to be back, not to mention last night I got a whopping 6 hours of sleep (that's about what two "nights" sleep added up to for the past two weeks), so I'm feeling pretty good!
Glad to be back
Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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2) From: Treshell
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Gee arenąt you the guy who just weeks ago had no job and werenąt sure where
you would go.  The only thing you knew as I remember it was that coffee
needed to stay ŚREALą.  Nice when it pays to be the good guy.  We will all
watch you as you continue to go higher and higher in this coffee world.  At
some point I hope that many of us will have the chance to help.
Tres

3) From: Bryan Wray
Yup that was me!
I got my job "back" at the other location (from Dino's to NaDean's) and have been working there.
Originally I thought that I would be about on my way to Chicago by now, but I actually think that I am going to be staying here for a couple more months.  I am seeing where we might be able to build our own empire, instead of me working for another one... It's all up in the air right now, but the wind in the air has a nice feeling no matter which way it blows from.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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4) From: Brett Mason
Bryan
 - that's terrific news!
Great job, but we weren't surprised you would be successful!
Brett
On Jan 29, 2008 6:39 PM, Bryan Wray  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Robert Yoder
It's good to hear that you're busy in this area of your interest, Bryan, bu=
t what a schedule!
 
Obviously you are gaining vast amounts of Behmor experience; have you settl=
ed on any favorite profiles or approaches?
 
robert yoder
 
 
From: bwray_thatcoffeeguy: Homeroast=
ct: +OT: Whew, I'm back after a busy couple of weeks!Date: Tue, 29 Jan 2008=
 15:45:54 -0800Well I think my last post on here was regarding "I am going =
to be roasting for the shop this week using only my little Behmor" or somet=
hing like that.  I actually roasted for the shop for 2 straight weeks using=
 only my little Behmor, and then, because the coffee tasted so great and th=
ere were so many choices etc, people started putting in orders for their ow=
n coffee.  Then Phizer (pharmaceutical company located here in Kalamazoo...=
 employs like... I don't know... 2500 people??) took notice and decided to =
have us supply all their coffee for their meetings and stuff...  So, two we=
eks later we finally have a couple more Behmors on the way, and I have had =
time to train up some other people on roasting.  We don't plan on buying a =
commercial roaster at this time after all because we simply don't have mone=
y and are looking at expanding in other ways right now, so we are still goi=
ng to use Dillanos (a great supplier out of Seattle area, great beans, grea=
t people) for about half of our coffee, which takes a load out of my schedu=
le for sure.Overall these past couple weeks I (well... "we" after about a w=
eek of me teaching how to roast to other baristi at the shop) have roasted =
over 300 lbs of coffee at a maximum of a one pound batch, normally a 12oz o=
r 8 oz if it needed to go darker for espresso or something...  Needless to =
say, we have been very busy and that Behmor sure has gotten a workout (stil=
l going strong!).  It's normally on and roasting for about 15-20 hours a da=
y (we take turns being at the shop roasting, even when we aren't open somet=
imes) so that we can keep up with demand.But NaDean (bosslady) can see that=
 I am about to implode if I don't get some breaks (still working the bar 30=
 or so hours a week as well, sometimes while I am roasting- it's fun to see=
 me run back and forth between a running grinder and a running roaster, fun=
 for customers at least) from all of this craziness, so she has put in some=
 orders to Dillanos to help build up some inventory for us for a while.  Pr=
obably we are going to use Dillanos for our house blends (drip) and the Phi=
zer stuff and then roast our own espresso blends and "guest" drip blends/SO=
.  This will put the load at about 30% of what it was for the last couple o=
f weeks.All of this to leads up to...  I'm back!  I haven't even touched th=
e list in 2 weeks!  I went through and filtered out things and read through=
 the ones I knew I was going to want to read over and stuff.  But I have a =
little more free time now and should be able to keep up with the list again=
.  It feels good to be back, not to mention last night I got a whopping 6 h=
ours of sleep (that's about what two "nights" sleep added up to for the pas=
t two weeks), so I'm feeling pretty good!Glad to be backBryBryan WrayNaDean=
's Coffee PlaceKalamazoo, MI"It is my hope that people realize that coffee =
is more than just a caffeine delivery service, it can be a culinary art"- C=
hris Owens of Cafe Grumpy in NYC. 
Never miss a thing. Make Yahoo your homepage.
Shed those extra pounds with MSN and The Biggest Loser!http://biggestloser.msn.com/=

6) From: Bryan Wray
Well P1 for all of the really high grown beans, but I also prop open the door a little after first crack so the profile (if graphed) would look a lot more like P2... but other than that, honestly... I'm basically just a big fan of P4 (consider the fact that most of the roasting I do is for espresso, so a smoother, less aggressive profile tends to benefit- again... depends, there are variables obviously...).  It seems to me to have the more predictable results, and also the most repeatable.  I seem to get less "outliers" with P4, the cracks happen fast, are close together and there is a long separation between first and second (relative to the total roast time that is).  P4 gets my vote for most of the beans I am working with at the moment.  But I have to stress... roast small batches until you really learn the bean.  I roast a whole lot of 1/4 batches until I think I have a handle on the bean.  Even if I need 15lbs of a certain something, I'll roast 1/4lb'ers until I think
 I have something that really represents the bean well.  I know that some beans I am going to want to roast are going to need 13:00 to start, then add 4 mins after they start, etc.  It's really just all about personal experience, personal preference and the beans you are roasting.  I know none of this is new information to you, but maybe it helps a little. 
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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7) From: Robert Yoder
Thanks for your reply, Bry!  When you are roasting the quarter-pounders, wh=
at "weight" setting do you use?  (I've been using the 1/2 pound setting in =
order to avoid running out of time, and have started to open the door at En=
d O Roast, but haven't tried to stretch out the inter-crack interval by ope=
ning the door).
 
Since my roasts are all 90 Grams (1/5 Pound), I would be extremely grateful=
 to know the specific profiles you have learned for the individual quarter-=
pound trial beans you've used so far.  Do you have notes you could share?  =
If you like, please contact me off-list at robotyonder(dot)com. I m=
ight have an idea you could use.
 
It's great to see you grow so fast in this area!
 
robert
From: bwray_thatcoffeeguy: RE: +OT: Whew, I'm back after a=
 busy couple of weeks!To: homeroast: Tue, 29 Jan =
2008 21:49:47 -0800Well P1 for all of the really high grown beans, but I al=
so prop open the door a little after first crack so the profile (if graphed=
) would look a lot more like P2... but other than that, honestly... I'm bas=
ically just a big fan of P4 (consider the fact that most of the roasting I =
do is for espresso, so a smoother, less aggressive profile tends to benefit=
- again... depends, there are variables obviously...).  It seems to me to h=
ave the more predictable results, and also the most repeatable.  I seem to =
get less "outliers" with P4, the cracks happen fast, are close together and=
 there is a long separation between first and second (relative to the total=
 roast time that is).  P4 gets my vote for most of the beans I am working w=
ith at the moment.  But I have to stress... roast small batches until you r=
eally learn the bean.  I roast a whole lot of 1/4 batches until I think I h=
ave a handle on the bean.  Even if I need 15lbs of a certain something, I'l=
l roast 1/4lb'ers until I think I have something that really represents the=
 bean well.  I know that some beans I am going to want to roast are going t=
o need 13:00 to start, then add 4 mins after they start, etc.  It's really =
just all about personal experience, personal preference and the beans you a=
re roasting.  I know none of this is new information to you, but maybe it h=
elps a little. -BryBryan WrayNaDean's Coffee PlaceKalamazoo, MI"It is my ho=
pe that people realize that coffee is more than just a caffeine delivery se=
rvice, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC. 
Never miss a thing. Make Yahoo your homepage.
Need to know the score, the latest news, or you need your Hotmail®-get yo=
ur "fix".http://www.msnmobilefix.com/Default.aspx=

8) From: Bryan Wray
I also usually do a 1/2 setting for the 1/4 roasts, for the same reason.  I only match up the weight to the setting when I know it's not anything that has to go really dark (full city and beyond).  I could probably get there, but it's the probably that scares me.
I could list my profiles but I am working with a lot of non-SM beans right now (gasp!) so I guess you could just use them for reference.  Hey, I have to leave some greens on Tom's page for the rest of you right?  I mean who wants Na's taking 120lbs of Guat Yellow Bourbon...? haha.  If you want some of my profiles though, let me know.  I log the "winning" profile of each bean, and I do definitely have some SM profiles from my personal roasts, customer roasts, etc...
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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