HomeRoast Digest


Topic: IT'S HERE! (26 msgs / 616 lines)
1) From: Bill Allison
My friendly UPS guy just delivered my Behmor.  But, I can't leave the office
for another hour.  This is worse than waiting for everyone to wake up on
Christmas when I was a kid.
Now I will go through all the Behmor posts on this list for the last couple
of weeks.  I have been saving them.
Bill Allison, anxious kid with new toy
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2) From: Dean De Crisce
I have enjoyed the behmor immensely. Enjoy...there are some minor frustrations...but I love it. 
Dean De Crisce
Sent from a Treo.

3) From: Sandy Andina
You will NEVER come up for air for at least 24 hrs--you will try  
roasting everything you have and you will be bouncing off the walls  
from the caffeine in the smoke......and you will be a VERY happy camper!
On Mar 25, 2008, at 3:47 PM, Bill Allison wrote:
<Snip>
Sandy Andina
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4) From: Bill Allison
I wish I had read this last night, but it probably wouldn't have made any
difference; I probably still wouldn't have been able to sleep.
First impressions:
I followed the directions as written (imagine that!).  Then, I roasted a
half pound of Finca Tono Miel.  I decided to try to roast it as slowly as I
could; so I set the Behmor for 1 pound, D, P5, which gave me 23 minutes.
I couldn't really see the beans, so I found an alternate light source, but
that still didn't really help all that much.
First crack was at 14:30, second at 17:20.  I hit cool and opened the door
at 18:00 and was sure that I was at FC+ or at least FC.  WRONG! The beans
are right at a city roast, maybe a nano-tint lighter.  I tried it this
morning on 12 hours rest.  The coffee had very subtle but discernible hints
of nuts, and is a little buttery.  It was very smooth.  My beloved thought
it was magnificent.  I think it is going to be really good in a couple of
days.
I will probably roast the other half pound a little longer and resist the
temptation to hit cool until second crack is really well under way.
This morning I roasted 1/2 lb of some Invalsa Bolivian I had left over from
when I first purchased the FreshRoast.  I used the same profile.  First
crack was at 13:45, Second crack at 16:40.  At 18:00, second crack was well
under way, and I pushed cool and opened the door again.  The result is what
I believe to be FC, or maybe even FC+.  I will have some of that tomorrow
and will let you know how it is.
Bill Allison

5) From: Vicki Smith
Help me understand this, Bill. How can a roast that extends 30+ seconds 
after the beginning of second crack be a city roast? Did your ears play 
a trick on you?
vicki
Bill Allison wrote:
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6) From: Brett Mason
Aren't you glad you didn't buy a commercial roaster?  I mean, coffee is
relatively cheap by the pallet, but roast after roast can get pricey at 8lb
or 20lb loads....  "Honey, would you drag another bag in here?  The 70K bag
I openead earlier today is gone, and I want to try setting P-27...."
Nice,
Brett
On Wed, Mar 26, 2008 at 12:48 PM, Bill Allison  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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7) From: Les
Thanks for the information Bill, and I am glad you had a good experience
with the Behmor.  It is a great machine for the price.  City roast is
defined by not going into second crack.  So, that first roast is a FC
roast.  Judging a bean by color is a misnomer.  I have some wonderful
Githumbwini Kenya roasted to a nice City Plus (stopped just before 2nd
crack), and it is as dark as many Full City plus central roasts that I have
done.  It sounds like you are discovering the lighter side of roasting where
you get the awesome varietal flavors, so keep on doing those lighter roasts
and you will be amazed.  The drum roaster will give you a lot of flexibility
to do that kind of exploration.
Les
On Wed, Mar 26, 2008 at 10:48 AM, Bill Allison  wrote:
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8) From: Barry Luterman
Congratulations. You now have much more control over your roasts. If you
follow most of us in our quest for the best roast possible the next step
will be roasting lighter and lighter. The trick will become avoiding 2 nd
crack rather than waiting to get well within it. But no matter what you do
your coffee will still be better than most that is out there.
On Wed, Mar 26, 2008 at 7:48 AM, Bill Allison  wrote:
<Snip>
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9) From: Rich
I was wondering that myself.  With the Behmor I expect to have the first 
crack of 1st crack at about 16 min into the roast and it is not that 
weight sensitive.  I was also wondering why Bill elected to load 1/2lb 
and then use the 1LB setting.  Seemed like a very hard way to skin the 
cat.  Also sounds like it was a City roast.
Opening the door is not an aprovd technique....
Vicki Smith wrote:
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10) From: Bill Allison
My ears could have played a trick on my (the rest of my body does).  The
only thing I can figure (and I am a complete novice) is that the first crack
lasted a really long time and I thought it was into second crack.  Could
that be caused by the slow profile I was using?  Since this was my first
experience with the Behmor, I could have misread a lot of things. I have
certainly made much worse mistakes with things with which I am much more
familiar.
Bill Allison

11) From: Bill Allison
Uh...... have we met?  Or have you been talking to my beloved?
Bill Allison, not obsessed - just focused

12) From: Bill Allison
Thanks a lot for the heads up.  I don't have a clue what I am doing.  I
thought the degree of roast was synonymous with color.  But that clears up
something else for me.  When my Freshy broke and I was out of home roasted
coffee, I purchased some beans that were labeled as light.  I opened the bag
and the beans looked pretty dark to me.  However, the cup didn't taste like
dark roast.
Thanks again.
Bill Allison

13) From: Bill Allison
Thanks.  I suspect that you are absolutely right.  I can't wait to try this
coffee when it has rested a little more.
One thing that is different is that I usually use A LOT of cream and
sweetener.  This coffee, however, was very good with just a little touch of
cream.  Do you think that if I roast lighter and lighter I will begin to
prefer my coffee without any additives?  Is that what usually happens?
Bill Allison

14) From: Gary Foster
With 1/2 lb loads I'm getting first crack at between 10 and 12 minutes 
into the roast pretty consistently.
This is mainly with P2 and P3.  I have done one P5 roast.
-- Gary F.
Rich wrote:
<Snip>
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15) From: Barry Luterman
As you roast less dark you will notice all bitterness gone from the
coffee.The bitterness will be replaced by nuances of fruits and spices. You
may find then  you will no longer  need cream and sugar to mask the
bitterness. However, you may find you still enjoy the cream and sugar. One
thing is sure now there will no longer be room in your life for inferior
coffee no matter how much cream and sugar is added.
On Wed, Mar 26, 2008 at 11:48 AM, Bill Allison  wrote:
<Snip>
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16) From: Bill Goodman
Bill Allison wrote:
<Snip>
If my recent experience serves as a guide, you'll keep drinking it black and may never go back!  I decided after the recent "black coffee" thread to give it a try after all these years of adding cream and sugar, and was blown away by the intensity of a Costa Rican Tono Miel I roasted a couple of days before, also the surprising relative lack of bitterness and even a sweetness I could never have otherwise noticed.  (Even my French press, which I toted from work with grounds still in it for cleaning at home, gave off a strawberryish aroma!)  I'll keep some cream and sugar around for the occasional botched roast or brews, otherwise it's black from now on.
Bill G.
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17) From: John A C Despres
The Mazzer Mini is here! WOOHOO!
What fun!
John
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18) From: Barry Luterman
The quality of your brew has just improved
On Tue, Dec 9, 2008 at 11:48 AM, John A C Despres wrote:
<Snip>
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19) From: Jim De Hoog
Congrates, Enjoy.  I am loving mine.
Jim De Hoog
From: John A C Despres 
To: homeroast
Sent: Tuesday, December 9, 2008 3:48:21 PM
Subject: [Homeroast] It's here!
The Mazzer Mini is here! WOOHOO!
What fun!
John
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20) From: Barry Luterman
                        Did you get use to the doser?
On Tue, Dec 9, 2008 at 5:35 PM, Jim De Hoog  wrote:
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21) From: Sandy Andina
You're gonna love it!
On Dec 9, 2008, at 3:48 PM, John A C Despres wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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22) From: John A C Despres
Yes, I've used the doser. It's a bit messy, but I'll get used to it.
Dialing it in will be fun since there's quite a learning curve, eh?
On Tue, Dec 9, 2008 at 11:56 PM, Barry Luterman  wrote:
<Snip>
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23) From: Jim De Hoog
Yes,  I still have the doser on.  I found in my assortment of coffee mu=
gs a *$ mug that fits well under it.  So I dose freely into the mug.
Jim De Hoog
From: Barry Luterman 
To: homeroast
Sent: Tuesday, December 9, 2008 10:56:21 PM
Subject: Re: [Homeroast] It's here!
                        Did you get use to the dose=
r?
On Tue, Dec 9, 2008 at 5:35 PM, Jim De Hoog  wrote:
<Snip>
ee.com
<Snip>
ee.com
<Snip>
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24) From: Joseph Robertson
Jim,
Sounds like it would make a great educational gift to a local *$'s so they,
the barista's can see/smell/taste a properly roasted coffee. <];^q , tongue
way in cheek.
Congrats on the grinder. Your coffee world will be a better one for sure.
JoeR
On Wed, Dec 10, 2008 at 7:23 AM, Jim De Hoog  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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25) From: Barry Luterman
For me 6 for Vac pot. Right on the label arrow for espresso.
On Wed, Dec 10, 2008 at 1:51 AM, John A C Despres wrote:
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26) From: g paris
John:
you going to LOVE your MINI...
congratulations
queenie!!
On Tue, Dec 9, 2008 at 2:48 PM, John A C Despres wrote:
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