HomeRoast Digest


Topic: SOS: I ruining my decafs! (6 msgs / 167 lines)
1) From: Lynne
I am trying so hard not to roast them too long, too quick, but no matter
what I do,
my decafs just don't taste right. One batch came out great - I roasted three
different
varieties - can't remember which ones now, but I tried roasting one of the
exact
same ones later, and it turned out barely drinkable.
Can anyone who is well-versed in roasting decafs give me some pointers?
Seriously,
this is starting to be very frustrating.
Lynne
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2) From: Bonnie Polkinghorn
Hello Lynne,
 I roast mainly decaf.  I occasionally roast regular for a few friends
and my brother-in-law.  I feel your pain because my methods that work
great for my decafs don't turn out the same when I roast the regular.
Here is how I roast my decafs using my stove top whirley popper.  I
have the SS one, not aluminum.
The difference bet. the stove top whirley and just plain stove top
seems to be that the popper has a lid, and you can put a thermometer
in to get a feel for some arbitrary temperature and how that
temperature changes during the roast.  YMMV.
I set the gas on Med. on my largest burner, which has the highest BTU,
I don't know what the BTU is.  On the 1-10 scale, this is 5.
This is the same setting I use for scrambled eggs, and also for
pancakes, in my non-stick pan, if that is a good reference.
For my decafs, I start on Med. until the roaster is at the temp that I
start 1st Crack.  That may take about 2 minutes.  Then I pour in the
beans.  I crank slowly and watch my thermometer and notice the smells.
 Once I anticipate that 1st crack is eminent, I lower the burner to 3
(on the 1 - 10 scale, 3 is lower than 5).  When 1st is about 1 minute
over, I may raise the burner to 4 and end the roast when I want.  This
way, there is a pause between 1st and 2nd where there is absolutely no
popping.
I think that starting temp is important.  I remember when I first
began roasting, I was heating the pan up way too high before dumping
in the beans.
A while ago, someone, my apologies, I cannot remember who, suggested
for stove top, to heat up the beans before roasting them.  I'll see if
I can look that suggestion up, later.
Hope this helps,
Bonnie P.
P.S. I have done almost 90 roasts using that method, until I got my
Behmor last Christmas, and I have 100 roasts done in that.  In fact, I
do declare, it is my 1 year anniversary of starting to homeroast, it
has really changed my life.   I want to thank everyone on this list
because I don't think I could have come this far without all of your
wisdom, opinions, and good sense.
On Wed, Jun 11, 2008 at 9:35 PM, Lynne  wrote:
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3) From: Lynne
Bonnie -
First - I realize that posting a message late at night is as dangerous as
trying to make a cup of coffee before one has a cup of coffee. ;>D  The
writer in me cringed...'I ruining my decafs'! I writing really bad, too. I
sleep now.. better..
Anyway - this description is very helpful. I think (despite my attempts at
prolonging the roast) I'm still roasting at too high temperature.
About how long does your roast usually take?
Lynne
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4) From: John Grubbs
Lynne,
I'm still quite new (at roasting anyway) About 1/4 of my roasts are decaf,
small batches -- 1/4 to 1/3 lb., and done by HGBM. I can't offer much in the
way of advice, but will offer an observation:
The decafs seem to start off and reach 1C about the same as regular beans.
Then, shortly after 1C, their internal turbochargers kick in, and the beans
really take off. I'm still struggling to control the last few minutes of the
roasts. When I'm shooting for FC, I usually wind up with a few oil spots on
the beans. I've tried increasing the separation from HG to beans, and I
think the next step may be to drop the HG from High to Med setting near the
end.
Anyway, hope this helps, if for no other reason than to assure you that
you're not alone in this particular effort.
John
On Wed, Jun 11, 2008 at 11:35 PM, Lynne  wrote:
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5) From: Bonnie Polkinghorn
Sorry for neglecting to mention the roasting times.
I try to roast 12 oz of beans, and 1st crack usually hits around 8
minutes and lasts about 1 to 2 minutes.  I usually cool right after
that, so about 10 -11 minutes total.
Including cooling, and everything else, I could do 3 12 oz roasts in 1 hour.
Have a great weekend,
Bonnie
On Thu, Jun 12, 2008 at 12:22 PM, Lynne  wrote:
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6) From: Lynne
Thanks, Bonnie - that's about the same amt of time I take. Usually I roast
less beans, though, so... (my tired brain is ready to explode)... trying to
figure out if roasting them at ~12 min total for 8 ounces means, (in
relation to what you are doing), that I should slow down my roast or speed
it up? I think I need to slow it down...
This is exactly what I do for my regular roasts. Always takes about 12
minutes (roughly).
Hmm.. need to go back to the drawing board.. or, in this case, the stove..
Lynne
On Fri, Jun 13, 2008 at 12:53 PM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
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