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Topic: time between 1st and EOR (6 msgs / 168 lines)
1) From: Bill
Ok, so here's the question on my mind... Is it always desirable to seek to
have a set time between 1st crack and the end of the roast, say 4 minutes?
I'm roasting for presspots mainly, and I'm specifically thinking about
brighter coffees.  I know that this time between 1st and EOR develops body
and mutes brightness. If I'm roasting a bright coffee (just for an example,
let's say a yirga cheffe) and I'm not using it for espresso, would I do
better to simply end the roast after first, or should I still strive to have
some time before I end the roast?  OK, so that's a second question, but it's
probably just the same question in a different way...
Thanks for the input!
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2) From: miKe mcKoffee
Who's to say what you "should" or should not do? Ok, I will. You should
roast whatever coffee you choose to explore your query multiple ways and
compare. That is the only way you will know which roasting method suites
your brewing methods and palate.
OTOH it is always desirable to have a goal in mind, how else will you know
where you are going? OTOH sometimes not knowing and surprises can have
favorable results too.
Kona Kurmudgeon miKe mcKoffee
URL 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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3) From: raymanowen
OT2H- that's often me.
I just did a roast of '05 Kona Moki's Farm in the Fresh Roast this morning.
I throttled it back to Cool every 30 sec to keep it far away from Second
Success, it finished First and I nursed it a little farther. I chickened out
when the beans started getting a semi- gloss appearance- at 19:17, according
to the timer.
Did I bake them? Don't think so- the time was a purpose stretch so it
wouldn't go ripping into Second.
You also "can't do small brews in a TechniVorm," right?" ERROR!
First thing yesterday morning, I had a few Panama Carmen Estate 1800 mtrs+
beans in the bottom of the Mason jar. "How much do I have?" The scale said
6g. Perfect for one 4oz cup.
After a flash freeze and a tumble through the grinder into the Gold mesh
filter in a closed basket, I poured boiling water (201 F) over the groun=
swirled and stirred it and let it sit for 3:10 on the timer.
What a fabulous bloom!! When I opened the valve and let it drain into my
cup, it exposed the fraud about the "inability to brew partial quantities of
coffee" in the TV.
If one doesn't know how to brew coffee in the first place, they're probably
capable of botching small batches equally well.
That was the absolute best cup of Panama Carmen Estate 1800mtrs+ I've ever
Oops- a fresh hot loaf of bread will be done in 7 minutes. I'll be there
with butter and honey!
Cheers, Mabuhay -RayO, aka Opa!
On Sun, Feb 24, 2008 at 11:10 PM, miKe mcKoffee  wrote:
-- =
"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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4) From: Alchemist John
I don't think that quite tells him the theory he was asking about 
Mike, although you are right.
So, Bill, to answer your question, no, it isn't "always" desirable to 
have 4 minutes between 1st and EOR.  I find that that a general nice 
rule of thumb (I tend to like 3 minutes) for espresso (even thought 
yet again, espresso is NOT a roast) in a drum roaster, but Mike's 
note about a goal is also good.  If you want FC+, sure, 4 minutes 
might do you well.  But on the same hand, if you like it bright you 
may find you like the flavor of it ramped right on through with 1 
minute or maybe 1st direct into 2nd.  If you want just a City roast 
IMO 4 minutes would be a long time from 1st to EOR.
At 22:10 2/24/2008, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list

5) From: Jim Gundlach
On Feb 24, 2008, at 11:48 PM, Bill wrote:
     In my not so humble opinion, outside of applying heat, there is  
really no "always" in home roasting.  It is not an activity that lends  
itself to absolutes.  I don't know what kind of roaster you are using  
but a hot air popcorn popper will give a much shorter roast at all  
stages than a heat-gun/dog-bowl or a drum.  I agree on your main  
point, if you do like bright coffees, then you are on the right track  
to aim at keeping the time between 1st crack and end of the roast  
relatively short.
    pecan jim
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6) From: Bill
Thanks for the feedback guys!  MiKe, you nailed an excellent point... If the
wind isn't whipping tomorrow, I'll take an Ethiopian and do a few different
roasts with different applications of heat through 1st and varying time to
the end.
And John, also excellent points... I was thinking mainly about City, City+,
but I didn't specify that... and yeah, I know that espresso is an extraction
technique, one which I have virtually no experience with.  I think that your
thoughts opened up some additional possibilities for me.
And Jim, I'm using a HG/DB, and am finally starting to get pretty capable
with it.  I was using a FR8, which didn't allow a ton of options, but I am
starting to toy with different applications of heat with the HG...
So all three of you, thanks for the help, and thanks for reminding me that
the best way to figure it out is to mess around with different means!
 Thanks again.
On Mon, Feb 25, 2008 at 7:08 AM, Jim Gundlach 
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