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Topic: Lest anyone get any ideas... (11 msgs / 214 lines)
1) From: Allon Stern
this is pretty much impossible, due to the miniscule (500ma) power  
supplied by USB.
It's a cute video, but impossible. Don't get any ideas for a USB  
powered roaster...http://www.hackaday.com/2008/07/11/usb-popcorn-popper/-
allon
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2) From: Matthew Price
We grind beens a few at a time.  Why couldn't we roast them the same
way?  I'm imagining a hopper of green with a small roasting chamber at
the bottom with shutters at both the top and bottom.  I wonder what
the max batch size would be for 2.5W (.5A * 5V) if 1500W can just
barely do 1lb.
On Fri, Jul 11, 2008 at 10:56 AM, Allon Stern  wrote:
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3) From: Jim Gundlach
I'd guess that when we get down to that scale we need to calculate how  
much energy it takes to roast one bean at a time in a well insulated  
chamber.
          pecan jim
On Jul 11, 2008, at 11:03 AM, Matthew Price wrote:
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4) From: Allon Stern
On Jul 11, 2008, at 3:21 PM, Jim Gundlach wrote:
<Snip>
It's not as easy as it seems.
I once attempted to build a "PC-Bake" oven, similar to an EZ-Bake,  
but powered by Pentium CPUs, and built into a box that would fit into  
a PC chassis like a CD-Rom drive (eject the cake when done)
I never could get them to generate enough heat; I had a simple clock  
circuit and power to the chips; I probably would have had to build  
some simple logic to cause the CPUs to have to do hard work, but it  
was a weekend project at a hack-a-thon, and never got successful  
results. Ah well.
-
allon
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5) From: Ed Needham
But then you'd need a special storage queue so that they could rest before 
being ground and brewed.  You wouldn't want them  right out of the roaster 
now would you?
*********************
Ed (tongue-in-cheek) Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

6) From: Dean De Crisce
thats how it is enjoyed by yemenites and ethiopians for centuries
On Fri, Jul 11, 2008 at 5:50 PM, Ed Needham  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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7) From: Dave
My best cups to date, have been straight from the roaster. After an hour I
prefer to give them a couple days.
On Fri, Jul 11, 2008 at 3:22 PM, Dean De Crisce 
wrote:
<Snip>
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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8) From: Bob Hazen
I agree emphatically!  There's a liveliness and cool aftertaste, almost 
minty, that I've experienced with beans right out of the roaster.  By the 
next morning the spark subsides and leaves a rather subtle set of tastes. 
As the next 3-4 days go by, the flavor notes rise continually until about 
day 5 or 6 when the changes plateau and then start to decline.  By no means 
is this timeline precise - depends on the coffee and the roast.  But it's 
interesting to note the changes and the qualitative profile.
I never understood this when I used my IR1.  The batch size was too small 
and I was too impatient to let the beans rest.  I noticed the pleasant 
flavors right out of the roaster, but was puzzled by the decline after a day 
or two.  By that time, my coffee was gone and I needed to roast again. 
"What's this resting thing?" I wondered.  Only when I got a Behmor and 
roasted larger batches did I finally get it.  Of course, in 20-20 hindsight, 
I could have just >waited< a few days to taste my IR1 roasts.  Or, roasted a 
couple batches in one day so as to have enough beans to see the change in 
flavor over time.
Bob
From: "Dave" 
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9) From: Brian Kamnetz
Bob,
I think I'm noticing some other things as well. I usually roast half a
pound at a time (Master Appliance 751b, stainless steel mixing bowl
with strainer), but sometime I roast a pound at a time. I try to
follow the same profile, but of couse need to add more heat to the
bean mass to get the roast moving along the profile I use for half a
pound. The flavors seem fuller, more developed, in the 1-pound roasts.
I haven't studied it closely, and it may be only a figment of my
imagination, but the perception has happened often enough to make me
curious about it.
Brian
On 7/12/08, Bob Hazen  wrote:
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10) From: Bob Hazen
That's interesting Brian.  It might make some sense if you weren't applying 
more heat to the great mass in order to keep the same profile.  In my 
Behmor, batch size seems to make a big difference - even when using the 
"same" profile.  Things get stretched out with greater masses.  Doesn't seem 
to apply to your HGDB approach.  Perhaps with the IR1 it was the tiny batch 
size and the aggressive effect of the hot air.  Might be with a whole pound 
in the HGDB, the shock to the beans from the hot air is moderated.
Just thinking....
Bob

11) From: Brian Kamnetz
As I mentioned, the effect may not exist at all, but to my taste buds
seems to. Smoother, richer.
Brian
On 7/12/08, Bob Hazen  wrote:
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