HomeRoast Digest


Topic: USRC after 3 weeks (9 msgs / 165 lines)
1) From: Les
Yesterday I was playing with roasts into second crack.  The first two
profiles were drinkable, but not what I wanted.  The first was too slow and
the second too fast.  What I have discovered is repeatability, and lots of
control over the roast.  After roasting a very nice Bali to full-city plus,
I decided to roast some Colombian for my pastor.  I went to my notes and
dialed in the heat and fan settings.  I hit the timer and watched the
roast.  This profile has a few changes through the roast in heat and fan
settings.  Everything was within a degree of the worked out profile and I
hit 410 degrees at 15 minutes 10 seconds and dumped the roast to cool.
Roast level was spot on with the other two roasts of that bean at that
profile.  Another advantage is the ability to do back to back to back roasts
without having to heat up or cool down things.  I am getting better tasting
coffee from this machine than any other roaster I have owned or made.  The
bottom line is taste and the USRC delivers.    Last of all there is the fun
factor.  It is fun to see the beans through the view glass.  It is nice to
be able to pull beans with the tyer.  It is nice to have chaff control and
the cooling system built right into the roaster.  It is nice to not have to
worry about where I set down the insulated gloves.   The machine is built to
last, and it is easy to service.  I have good support from the manufacture
too.
Les
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2) From: raymanowen
" I decided to roast some Colombian for my pastor."
-And you were thinking of a good start to a sermon on Hell and Damnation,
tomorrow, right? -ro
On Sat, Feb 23, 2008 at 10:26 AM, Les  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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3) From: Bill
No, Sumatra is hell and damnation... maybe even dark-roasted...  Colombia
is... hmmm.... ethical concerns, love your neighbor, that sort of thing.
 and ethiopian is... the joy of living, the gift of being alive!!
never thought of coffee as sermon-mood-setters before, but it is
intriguing... hmmmm...
bill
On Sat, Feb 23, 2008 at 10:36 AM,  wrote:
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4) From: raymanowen
I think you've caused me to resonate and ruminate on an attitude I've long
had about coffee- Origin as a Theme- neat. A mood augmenting potion!
Cheers, Mabuhay -RayO, aka Opa!
On Sat, Feb 23, 2008 at 3:24 PM, Bill  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: miKe mcKoffee
Great report Les. You indeed have the home roaster's dream machine as you
know. Once upon a time I thought the SF1 was it, but you've run 'em both and
the USRC deemed superior in built and roast control. 
Enjoyed you and your families visit today! Gave me a good excuse to show off
your roaster's big brother and test my second run on the modified 8# FC
15min profile which included raising charge temp from 420 to 440f. Even
though a very good roast hitting 1st ~12min and EOR 15:48 not on the money.
But much much closer just this second automated run. Definitely still
learning that large a batch thermal dynamics at a couple stages. Next run
will take the charge up even further to 450f and not slow the air so much
leading up to 1st... You got it easy just dialing you two batch sizes in
stead of 2,3,4,5,6 & 8 pound batches. (Ignoring 1&7 for now:-) Will be
roasting most of the day tomorrow...
Just got the dinner's ready. TTFN.
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/
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6) From: Scott Miller
I'm late getting in on this but do know I have been amazed at how much
change there is in roast progression with larger batches. The energy
required to get "over the hump" and get 1st crack moving becomes tremendous.
I've found that in our 10K roaster, as I get closer to max capacity, I have
to be more aware of when I need to put more heat to the beans or things slow
down too much.
cheers,
Scott
On Sat, Feb 23, 2008 at 10:54 PM, miKe mcKoffee  wrote:
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7) From: Frank Parth
<Snip>
Les,
You've made me curious. Is there a picture of this fabulous roaster somewhere? I'm really interested to see what 
itlooks like. (Undoubtedly can't afford it, but curious).
Frank Parth
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8) From: Doug Boutell
Here is a link for his roasterhttp://www.thortamper.com/usrcFrank Parth wrote:
<Snip>
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9) From: kevin creason
his wife needs an award for most understanding spouse.
On Sun, Feb 24, 2008 at 6:03 PM, Doug Boutell 
wrote:
<Snip>
-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason
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