HomeRoast Digest


Topic: Things I learned this weekend (3 msgs / 61 lines)
1) From: Coffee
I'm sure this is specific to my Gene Cafe, so take it for what it's  
worth. I did 9 half pound batches this weekend with 5 different beans.  
Doing this all at once I noticed that First crack/snap/pop lasts about  
2 minutes and second crack start between 4 and 4.5 minutes after first  
crack starts. This info lets me anticipate the roast level a bit  
better and allows me to compensate for the Gene's slow cooling (I  
haven't set up any kind of external cooling and I'm relying on the  
normal cool cycle). It also seems to be more efficient now than it was  
before in that it gets up to temperature faster than it used to. I  
don't know if there was some kind of break-in period, but the  
temperature ramps are definitely faster than they used to be.
-Peter
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2) From: Bill
Peter, do you preheat the GC?bill
On Mon, Mar 10, 2008 at 10:37 AM, Coffee  wrote:
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3) From: Coffee
I normally don't. I roasted the 9 roasts with a break after roast 5.
Normally no, but since I was doing serial roasting, I started the next  
batch right after cooling the previous one. I roasted in two sittings,  
5 batches and 4 batches so the roaster cooled in between.
I had noticed that the roaster was hitting the target temperature  
sooner than in the earlier roasts. I don't have my data with me, but  
I'll look at it and be more definitive later. This also did not seem  
to change the time of first and second crack.
I was heating to 300F for the first 5 minutes, then cranking it up to  
482 (max) until first crack and then backing off to 464 until EOR. In  
earlier roasts, the temperature would almost get up to 470 by the time  
first crack hit and I backed it off to 464. This has been how it was  
behaving for all previous roasts too. Before this weekend I had done  
12 roasts, but never any back-to-back. In later roasts, I noticed it  
would get up to the high 470s by the time first crack hit. I started  
noticing this about the 4th roast of the day. This continued for the  
rest of the roasts.
-Peter
On Mar 10, 2008, at 10:23 AM, Bill wrote:
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