HomeRoast Digest


Topic: Guatemala, (4 msgs / 137 lines)
1) From: Andy Thomas
Hello, Brayan,
Tell us more about your family's coffee farm. Do you work there? For the pr=
ofile you described, it looks like you stop the roast at : stage 4 , 400f, =
after 11 minutes.  Is that correct? how do you measure temperature?
----- Original Message ----
From: Brayan Pérea 
Hello to every one, I'm a son of a producer; I have a few weeks roasting.  I
have only roasted SHB beans of my father farm.  I'm using an I-roast2.  The
coffee of my father is from Guatemala, the 5th place in Roasters Guild
Coffee of the Year Competition 2008 ,(8th region Acatenango Valley). The
recipe I have used is:
stage 1      350f             5min
stage 2     375f              2min
stage 3     385f              2min
stage 4                 400f              2min
With this recipe you can experience good body, long after taste, very sweet,
good acidity, caramel syrup taste, peach.  My score to this recipe is 88.5
      =
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2) From: =?ISO-8859-1?Q?Brayan_P=E9rea?=
About the roasting, yes I had to stop it, my the original was
stage 1      350f             5min
stage 2     375f              2min
stage 3     385f              2min
stage 4     400f              2min
stage 5    410f               2 min
and I had to stop it because because the color was great.  I dont know about
de names lai FC, C+ that the rasters have because I´m knew in roasting.
2008/7/8, Andy Thomas :
<Snip>
0f,
<Snip>
he
<Snip>
ee.com
<Snip>
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3) From: Brian Kamnetz
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4) From: Allon Stern
Also note that the temperature settings on the iRoast have little  
bearing on reality. You can get an inexpensive thermocouple from Tom  
that you can snake into the roasting chamber among the beans to get a  =
meaningful read on the bean mass.
-
allon
On Jul 11, 2008, at 9:01 PM, "Brian Kamnetz"  wrote:
<Snip>
knew in  
<Snip>
<Snip>
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