HomeRoast Digest


Topic: Roasting Times (9 msgs / 183 lines)
1) From: Cuchulain Libby
So, I went by my roaster for reference purposes. My color seems about on par
but I don't get the oils on the surface. I go for City around 6:30 and 2nd
crack/Dark around 7:30.
Am I undershooting my times? I have some lombo right now, any body have a
time for me to shoot for?
Giselle was adamant about the oils, Roger wasn't there, so grain of salt
applies perhaps.
-Hound
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2) From: Steven Tock
How fresh are the beans you are using for reference?
A few weeks ago I roasted some Tanzanian Peaberry to
approx. 30 secs into second crack. The beans were not
a bit oily. I let them rest a little longer than I 
wanted, about 5 days. On that 5th day the beans were 
oily and stale (IMO). Oil that makes it's way to the 
surface of the bean can become stale very quickly.
Steve 
--
On Sat, 19 Jan 2002 23:17:14  
 Cuchulain Libby wrote:
<Snip>
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3) From: Cuchulain Libby
From: "Steven Tock" 
To: 
Sent: Sunday, January 20, 2002 1:16 PM
Subject: Re: +Roasting Times
<Snip>
Well yes there is that, oil + air = rancid. I was just trying to get a data
point, 'is surface oil a goal?' I'm talking oil spots, *not* *$ coating,
btw.
I have not let a roasted bean live more than 3-4 days yet, they get used
before that.
-Hound
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4) From: Steve Shank
Experiment. Try longer, try shorter see what you like. In general, oily=
 surface means loosing coffee's own flavor for the roast flavor. Don't try=
 and find the RIGHT time, experiment and find what you like.
*********** REPLY SEPARATOR  ***********
On 01/19/2002 at 11:17 PM Cuchulain Libby wrote:
<Snip>
Steve Shank
Oregon Computer Solutionshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.steveshank.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Tom & Maria
Oils aren't really a good indication of degree of roast. Oils on the 
surface do mean that you have hit second crack (even if you just 
barely achieved it), but it doesnt indicate how much into 2nd crack 
you went. So 2 oily coffees of the same origin, same lot, will cup a 
lot different. The times sound right for city-full city though...
Tom
<Snip>
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6) From: Golfin SH
Hello All,
I am new to home roasting and have purchased a Heartware coffee
roaster.
How do you know when to roast city ? Full? or etc?
I know how I like the taste of my coffee, however I have just
discovered, not all beans taste alike when city roasted.
Thanks for all the help...
Paul
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7) From: Ken Mary
<Snip>
For a starting point, read Tom's reviews. Keep notes on each roast so you
can repeat or try something different. Try to begin with the same conditions
each time (cold or preheated roaster, bean amount, etc.) Most coffees will
take a wide range of roasts so do not worry about it that much. Stop
different roasts at various times between the end of first crack and a short
time into second crack and taste the results of each over at least 3 days.
Some coffees improve with resting, some do not. Let *your* tastebuds be the
judge.
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8) From: Andrew J. Lynn
I have one of these too.  For me if I set the timer to a bit more than 7 
minutes I get something I'd call a full city, but I usually go by sound, 
since every coffee is a bit different, and there are things like ambient 
temperature.  Also, if your AC voltage is a bit different from mine 
you'll get different results.
The roaster is loud, but you can still go by sound - first crack is 
pretty unmistakeable and when it finishes you're in the realm of the 
drinkable.  For maybe the next minute or minute and a half you're in 
city roast, then second crack is starting and you're at full city. 
 Second crack is quieter than first, easier to miss with the HWG fan 
howling.  After that gone on for a while you've got a Vienna Roast, but 
I hardly ever go beyond about 30 seconds of second crack.
Of course, those are just my feelings on roast levels.  The "official" 
way to know is with some expensive color swatches that you compare the 
color of the grounds to.
Andy Lynn
Golfin SH wrote:
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9) From: Edward Bourgeois
Been roasting for a little over a year now. Started with a deep fry basket
in the oven and then late spring started building my present roaster.
Have roasted about 125 roasts on present machine and tip my hat to all great
Master Roasters. The more I roast the more I realize how many dynamics must
be understood to produce a great roast.
Question?:  If for example I wanted to roast a Costa Rica just into but not
yet rolling SC  what would you consider the ideal time to reach first crack
and then ideal dump time figuring in a well designed profile. (without
equipment limitations). Fluid or not.
I think it's interesting that mostly due to the different capabilities and
limitations of our equipment,
  the times and profiles I've heard in the last year vary tremendously. For
the roast I mentioned above, from 5-25 mins. to dump and most all with
enough success to enjoy drinking it. By gathering consensus from all the
many posts on this topic I had been aiming for 9min to fc and 13-14mins to
dump but now have been trying a little slower in the beginning and am aiming
to dump around 17-18mins.
Edhttp://coffee-roasting.blogspot.com/


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