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Topic: First meticulously (until the end) monitored roast with (55 lines)
1) From: Ken Knott
Ok, followed a roasting profile from Eddie Dove's blog which was for a Ethiopian coffee.  It was not the same as the one I used (Ethiopian Organic Yigacheffe), but same country, what the hell....  :)
Using a GeneCafe
Profile called for warming at 300 for 5min, 435 until 9min, 460 until 11min, and finally finishing at 482....
Ok, here are my notes...
5:30  325
6:00  358
6:30  379
7:00  393
7:30  403
8:00  413
8:30  420  (yellow beans)
9:00  431
9:30  Must have dozed off
10:00  447 (orange beans around 9:30)
10:30  453
11:00  460
11:30  455  (orange/brownish)
12:00  464
12:30  471
13:00  478
13:30  476  (hit 482 at 13:15 and dropped to 465 before going back up)
14:00  478  (brown beans - probably sooner)
First crack at 14:15ish
End of first crack  15:45ish
Stopped roast at 17:15ish...  2nd crack starting I think???
Here's where I screwed up and Stopped the gene cafe instead of Cooling it.  So in a panic I found gloves and got the chamber out and open to dump.
In the process I noticed the beans were snappin' quite mightily and smokin' strongly.. smelled great....
My hood (a chemistry hood - clean and not being used) is quite loud it seems as I could hear the beans much, much better when I pulled the roasting chamber out of it while dumping the beans still in 2nd crack (?)
I don't know if I over cooked the beans a bit as the roaster stopped rotating and I scrambled for gloves...
Anyway, what are the thoughts on the profile, temp ramp, etc, etc....
Thanks in advance,
Ken
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