HomeRoast Digest


Topic: Roasting too fast? (9 msgs / 1967 lines)
1) From: Greg Knepp
Folks,
I have 2 vintage West-Bend Poppery machines that I roast on. Yes, I'm cheap, I guess I should have 
included that in my intro. Generally the machines work quite well.
I've noticed though that even when roasting to city or city+, after 1-2 days oils will start 
surfacing on my roasted beans. Commercial beans don't seem to do this at similar roast levels, and I 
can't imagine that this enhances the flavor of the coffee.
My theory is that the Poppery is roasting too fast, driving the oils toward the surface of the bean 
before roasting is complete. Does this sound plausible?
A first roast will take about 7 minutes to the first pops of the second crack and a second batch on 
a "pre-heated" machine is hard to keep from running away.... about 4 minutes to second crack.
If my theory is correct, do I need to get over my thriftiness and get a machine with roasting 
profiles or is there some other solution?
Thanks,
Nut-Job Greg
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2) From: Michael Dhabolt
Greg,
I like the 'Nut-Job' moniker, it'll probably stick.
I believe your theory is fairly much 'spot on'.  I have roasted with a
modified Poppery for quite some time and my preference is - 1st at
about the ten minute mark, give or take a bit, and stretch it out to
thirteen to fifteen minutes to end of roast (just before or right at
the beginning of 2nd).
You'll find a plethora of good info on Poppery1 modification at
various places on the web including:http://tiny.cc/LAoH9 on
homeroasters.org .
Mike (just plain)
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3) From: raymanowen
N-J G:
The blower speed will change linearly with a changing supply voltage.
The heater's output will change exponentially with the supply, so you can
decrease the roasting speed with an extension cord.
Use what you have on hand, but avoid a smaller wire gauge than 14Ga or
longer than 50Ft. If you coil it up while you use it, it might get hot
enough to melt the insulation. Don't "stack" the cords- the connectors are
real weak spots and they tend to get warm and melt.
Use just a single extension cord to slow down the Poppery, and remember you
can't use both of them on a single circuit.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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4) From: Jim Gundlach
Nut-Job Greg,
      Just some comments on the hot air popper roasting.  Effective  
roasting requires a lot of control of the rate heat is added to the  
beans.  With the hot air poppers, you are lucky to get a heat profile  
that produces a drinkable coffee.  I believe people are better off  
starting with a heat-gun/dog-bowl as an economical home roaster.  It  
gives much more control, you learn a lot more about the roasting  
process,  and the heat-gun can be used for other things, like browning  
a boiled sausage, and most dog's don't mind eating out of a bowl that  
has been used for roasting.  I would avoid getting a cheap made in  
China heat-gun though, they usually only visit your home briefly on  
their trip from the store to the landfill.
       pecan jim
On Jul 12, 2008, at 10:19 PM, Greg Knepp wrote:
<Snip>
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5) From: Paul Helbert
One would be lucky to produce drinkable coffee on the first try with any
device. That is why it is important to keep good notes and try to improve,
which is just what Nut Job Greg is trying to do. Many of us have produced
excellent coffee with poppers. Just luck? No. Some luck? Yes. So, I agree
with Jim to a point; but it is not at all necessary to use other methods to
produce good drinkable, indeed excellent, roasts. Study the article Mike
(just plain) mentioned.  Work with the control of separate circuits, tilt
the device and do the other common tricks. Continue to ask questions.
If you really just want someone to say, "Go for another device", so you can
justify it to your wife; we'll be happy to oblige.
-- 
Paul Helbert
Mid Atlantic Home Roaster's Gatheringhttp://paul.helbert.googlepages.com/midatlantichomeroaster'sgatheringHomeroast mailing list
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6) From: Lynne
Hi, Nut-Job Greg -
First of all - looks like your self imposed nickname is going to stick. I
think many of us here can identify with it!
I haven't been posting - or reading - much these days, but I want to first,
welcome you (along with any one else that might be new), and also to
encourage roasting of the cheap-o variety.
I started with a stove-top Whirly Pop I found at a yard sale for a buck.
When that fell apart after several months of use, I stepped up to a little
pot and wooden spoon.
More than two yrs later, I'm still using that method. The Whirly Pop (along
w/a good thermometer fr. SM's, which I no longer use) taught me some basics.
Never thought I'd stay with the stove-top method, but it suits me (you'll
find I'm in the minority, so maybe I'm a double nut-job!!)
I tend to be sort of intuitive (make bread & pizza totally by hand, and I
tend to sense stuff with the people and dogs in my life. :-D), and machines
and I have never got along.
Lynne
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7) From: John and Emma
Hi N-J Greg,
I have a Poppery II that I use. This was my first roaster and I recently
bought a Behmor. =
I never had the issues with oils unless I went well into 2nd crack. Like
yourself though, I experience the same roasting times as you did. I do use
an extension cord which helps a little. I also tried unplugging the Poppery
for several seconds (played with 10-30) to try to extend the roasting times.
This also helped a bit. I tried this at different times throughout the
roast, after the initial first few pops of 1st crack, after 1st crack
finished etc. I found that 30 seconds was too long and 10-15 seconds was
best. I also found when I added this pause didn't matter, it only depended
on the type of roast I was looking for. If I wanted C to C+ I added the
pause just after first crack started. If I wanted FC+ I added the pause
after first crack ended.  I'm not as mechanically inclined as some of the
others on this list so I wasn't into modifying my Poppery by separating the
heater and fan etc. I did do consecutive roasts on the Poppery but never
liked the results because like yourself the roasting time was just way too
short.
I was happy with the Poppery and it is my backup. I just felt I wasn't
getting the full flavour out of my roasts with the Poppery. As I've since
learned from using the Behmor the results were just too bright. I upgraded
because:
1) I wanted to roast more beans at one time (as a Realtor I wanted to gift
freshly roasted beans to clients), =
2) I was able to justify spending the money on a Behmor to my wife without
any resistance (Gene Café was a very strong contender but for the money I
got a Behmor and spent the extra on more green beans),
3) after reading so many peoples raves of the Behmor on this list I felt
this was the way to go for me.
Greg, my reasons for upgrading were specific to me. I'm not saying that you
should or shouldn't change what you're using for roasting. For me though I
must say I feel that every penny I spent on the Behmor was worth it. I enjoy
starring at the beans as they are roasting, my wife and I have found that
our coffee is way better than with the Poppery, and I can roast more than
enough coffee for our needs at one time.
Hope this helps. Being a part of this list has been a great joy for me and
I've learned so much. I want to thank everyone for their knowledge, input,
feedback and willingness to share.
John H. =
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8) From: Steve Bien
Jim, 
I respectfully disagree with your evaluation of popcorn type roasters. I've
been very happy with my fresh roast 8. every batch I've made has been better
than any roasted coffee I've used. That is not to say that other methods
might make more nuanced or flavorful roasts. But for the money and effort a
fresh roast does quite well, especially for a beginner. I plan to use my
until it burns out (daily use) and then re think the universe of methods. 
I have used the hg/db method and, while fun, was more work than I could
consistently put into it on a regular basis. You are quite right, though,
about the control you have and it is also a great way to learn. 
Steve
Message: 39
Date: Sun, 13 Jul 2008 06:10:17 -0500
From: Jim Gundlach 
Subject: Re: [Homeroast] Roasting too fast?
To: homeroast
Message-ID: 
Content-Type: text/plain; charset-ASCII; format=flowed; delsp=yes
Nut-Job Greg,
      Just some comments on the hot air popper roasting.  Effective  
roasting requires a lot of control of the rate heat is added to the  
beans.  With the hot air poppers, you are lucky to get a heat profile  
that produces a drinkable coffee.  I believe people are better off  
starting with a heat-gun/dog-bowl as an economical home roaster.  It  
gives much more control, you learn a lot more about the roasting  
process,  and the heat-gun can be used for other things, like browning  
a boiled sausage, and most dog's don't mind eating out of a bowl that  
has been used for roasting.  I would avoid getting a cheap made in  
China heat-gun though, they usually only visit your home briefly on  
their trip from the store to the landfill.
       pecan jim
On Jul 12, 2008, at 10:19 PM, Greg Knepp wrote:
Steve
----Original Message-----
From: homeroast-bounces
[mailto:homeroast-bounces] On Behalf Of
homeroast-request
Sent: Sunday, July 13, 2008 3:05 PM
To: homeroast
Subject: Homeroast Digest, Vol 6, Issue 22
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Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest
Today's Topics:
   1. Re: Intelligencia Silverlake (Sandy Andina)
   2. Re: New Costa Ricas? Anyone care to report? (K W Matley)
   3. Re: Behmor Profiles (Ira)
   4. Re: not coffee culture central (sci)
   5. Re: Behmor Profiles (Barry Luterman)
   6. Re: not coffee culture central (Sandy Andina)
   7. Carezza Problems? (Ken B)
   8. Re: Behmor Profiles (Ira)
   9. Re: Behmor Profiles (Barry Luterman)
  10. Re: A Very Unique Saturday Cup (Lynne)
  11. Re: OT + oleoresin capsicum (raymanowen)
  12. Re: Behmor Profiles (Ira)
  13. Re: Behmor Profiles (Barry Luterman)
  14. Re: Carezza Problems? (Michael Dhabolt)
  15. Re: Behmor Profiles (Barry Luterman)
  16. Re: Intelligencia Silverlake (Bryan Wray)
  17. Re: Intelligencia Silverlake (Sandy Andina)
  18. Re: Carezza Problems? (Ken B)
  19. Re: Carezza Problems? (kevin creason)
  20. Re: WC Mocha > death to the venti (raymanowen)
  21. Kowali Kona (Rick Copple)
  22. Re: Intelligencia Silverlake (miKe mcKoffee)
  23. Re: Lest anyone get any ideas... (Bob Hazen)
  24. Re: Nickles worth >  death to the venti (miKe mcKoffee)
  25. Re: Lest anyone get any ideas... (Brian Kamnetz)
  26. Re: Lest anyone get any ideas... (Bob Hazen)
  27. Re: A Very Unique Saturday Cup) (David Martin)
  28. Re: coffee grounds in your compost (Robert Flanery)
  29. Re: vac sealers (David Morrow)
  30. Re: A Very Unique Saturday Cup (John Grubbs)
  31. Intro - Greg in SJ (Greg Knepp)
  32. Roasting too fast? (Greg Knepp)
  33. Re: Intro - Greg in SJ (Coffee)
  34. Re: Roasting too fast? (Michael Dhabolt)
  35. Re: coffee grounds in your compost (Larry Williams)
  36. Re: Roasting too fast? (raymanowen)
  37. Re: vac sealers (F.R. Parth)
  38. Re: Intro - Greg in SJ (miKe mcKoffee)
  39. Re: Roasting too fast? (Jim Gundlach)
  40. Re: A Very Unique Saturday Cup) (Lynne)
  41. Re: Roasting too fast? (Paul Helbert)
  42. Re: Roasting too fast? (Lynne)
  43. Re: Lest anyone get any ideas... (Brian Kamnetz)
  44. welcome to ft lewis (Elijah Mack)
  45. Re: Carezza Problems? (Les)
  46. Re: welcome to ft lewis (Dennis)
  47. Re: Intro - Greg in SJ (Eddie Dove)
  48. Re: Do homeroasters make bad cafe customers? (Eddie Dove)
  49. Re: Do homeroasters make bad cafe customers? (Michael Mccandless)
  50. Re: vac sealers (Barry Luterman)
  51. Re: Carezza Problems? (Eddie Dove)
  52. Re: Carezza Problems? (Bob Hazen)
  53. Re: vac sealers (Ira)
----------------------------------------------------------------------
Message: 1
Date: Sat, 12 Jul 2008 14:34:46 -0500
From: Sandy Andina 
Subject: Re: [Homeroast] Intelligencia Silverlake
To: homeroast
Message-ID: <371ED309-8EF7-4299-BE4F-66982C2453C2>
Content-Type: text/plain;	charset-ASCII;	format=flowed;
delsp=yes
On Jul 12, 2008, at 10:04 AM, Les wrote:
<Snip>
Their regular Black Cat is a medium roast--roughly FC, as is their Kid  
O Organic. The decaf Black Cat is more like Vienna.  And their rival,  
Metropolis, roasts its Red Line Blend to just about a C+ (northern  
Italian, similar roast degree to Seattle's Caffe d'Arte's Firenze  
blend).  Too dark a roast, IMHO, loses the nuances of the blend and  
thins out the crema.
Sandy Andina
www.myspace.com/sandyandina
------------------------------
Message: 2
Date: Sat, 12 Jul 2008 12:43:05 -0700
From: K W Matley 
Subject: Re: [Homeroast] New Costa Ricas? Anyone care to report?
To: homeroast
Message-ID: <20080712124305850232.670bc025>
Content-Type: text/plain; charset=us-ascii
I've tried the first three Costa Rican offerings. I've had a pound of 
El Puente "Caturra Miel" and Helsar de Zarcero -Villa Sarchi. Just 
started in on a pound of Asoproaaa Coop Tarrazu that I roasted on 
Thursday. 
I don't usually review coffees, as I'm pretty tone-deaf when it comes 
to describing the flavors. What I can say is that the Costa Ricans are 
my perennial favorites and this current batch is no exception. I'm so 
glad to have Costa Rican coffees available again!
Ken
On Sat, 12 Jul 2008 13:55:18 -0400, Edward Bourgeois wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 3
Date: Sat, 12 Jul 2008 13:06:13 -0700
From: Ira 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID: <0MKp8S-1KHlMS0yqa-0005VT>
Content-Type: text/plain; charset="us-ascii"; format=flowed
At 02:33 PM 6/23/2008, you wrote:
To make things a bit easier for people looking for my Behmor Profile 
tool, there is now a web page:http://www.extrasensory.com/BehmorThing.htmIra
------------------------------
Message: 4
Date: Sat, 12 Jul 2008 16:16:32 -0400
From: sci 
Subject: Re: [Homeroast] not coffee culture central
To: homeroast
Message-ID:
	<1f5b495b0807121316v69ad4c70hba70291d2ec4a3b>
Content-Type: text/plain; charsetO-8859-1
Sandy,
I live in Wake Forest, which is in RTP (Triangle), albeit at the far end of
one of the angles. CCC is the brightest coffee light in the area. Cuppa Joe
is great too, lots of character, a smoky university joint (NC State) that
keeps beans only 3 days after roasting. Pheasant Creek is one I haven't
checked out. 8th Sin coffee company is good, but only roasts.
We have two locally owned coffee houses in WF, both coming into existence in
the last 6 months, so I'm hoping they can stay afloat. One uses CCC coffee
for 'spro and coffee, but they still don't pull a nice shot IMO.  The other
uses a "Mystery Roaster" from the NW. Shhhhh...Its a secret.
Ooooohhhh...(it's probably somebody ??? on this list) They won't even tell
me the origin of the light roast coffee. Hey, I like to know what I'm
drinkin'. However, their 'spro is good, using a N. Italian roast. Wake
Forest Coffee Co.
I hope you're right that this area is ahead of the curve, and maybe around
those places in Cary and Durham that's the case. But coffee consciousness
here is poor, yet improving. Many think *$ = coffee. I talk a lot about
coffee with the  younger hip crowd. As a college prof, who occasionally
philosophizes on his coffee soap box :-) I get to hear lots of opinions (and
arguments). Of course, armed to the teeth with everything I learn on this
list and SM, I have never been vanquished!  But what really wins them over
is a thermos of homeroast.
Ivan
+++++++++++++++++++++++++++++++++++
From: Sandy Andina 
Subject: Re: [Homeroast] Homeroast Digest, Vol 6, Issue 17
To: homeroast
Message-ID: 
Content-Type: text/plain;       charset-ASCII;       format=flowed;
 delsp=yes
Where in NC?  The Research Triangle area is definitely on, if not
actually ahead of, the curve:  Counter Culture Coffee Roasters in Cary
(Containment Area for Relocated Yankees), and Pheasant Creek
Coffeehouse in nearby Apex, which brews CCC's Toscana Blend on a PID'd
LaMarzocco.
On Jul 11, 2008, at 12:57 PM, sci wrote:
<Snip>
------------------------------
Message: 5
Date: Sat, 12 Jul 2008 10:22:16 -1000
From: "Barry Luterman" 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Would love to download it but dont know haw to make the folders etc.
Should I just wait till you get the downloads to work with one click?
On Sat, Jul 12, 2008 at 10:06 AM, Ira  wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 6
Date: Sat, 12 Jul 2008 16:24:41 -0500
From: Sandy Andina 
Subject: Re: [Homeroast] not coffee culture central
To: homeroast, sci 
Message-ID: <722220DB-D41D-4EEE-95E9-8C7DDA816BFA>
Content-Type: text/plain;	charset-ASCII;	format=flowed;
delsp=yes
I hear you, Ivan. On the edge of Chapel Hill in a business park is a  
little sandwich-and-salad place with an espresso bar. Stopped in there  
on my way to Wilmington and ordered a double breve macchiato. The  
barista (more like just a PBTC) asked if I wanted caramel and I  
declined. She handed me a 16-oz. cup of steamed half-and-half with  
some espresso in it. "No," I said. "I want an espresso macchiato, not  
a latte macchiato."  Different PBTC this time, same thing. When I  
explained that was still not an espresso macchiato, she got huffy and  
said, "I KNOW what a macchiato is, I used to work at Starbuck's!"  I  
had to tell her that a REAL espresso macchiato was a single or double  
shot crowned ("marked") with a dollop of foam, and requested she make  
me one with half-and-half. She complied, but like practically every  
PBTC (as opposed to barista) I've encountered had no idea how to ring  
it up or what to charge me, and just charged me for a double espresso.
On Jul 12, 2008, at 3:16 PM, sci wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
------------------------------
Message: 7
Date: Sat, 12 Jul 2008 16:28:25 -0500
From: Ken B 
Subject: [Homeroast] Carezza Problems?
To: homeroast
Message-ID: <487921F9.1030600>
Content-Type: text/plain; charsetO-8859-1; format=flowed
I have never had this happen before, and it was a bit shocking.  I 
finished pulling a double with tamp a bit tighter and grind a little 
finer than I normally do, using 19 grams of Sulawesi Enrakang Mt Alla.  
Note that I normally use around 18 grams, so this was not substantially 
more, and the grind setting was only a little finer, not Turkish. The 
tamp was tight because I had to push a bit harder to pack.  When I 
finished pulling the shots, I poured them into my heated cup and steamed 
the milk for a cap.  I turned off the Gaggio after I steamed the milk 
and layered the cap, and drank it.  About a minute later I removed the 
grouphead, and the puck exploded out of it all over the underside of the 
showerhead and all over the counter, getting as far as the stove, about 
2 feet away.  When I broke the grouphead loose I heard the release of 
pressure that I do not normally hear.
I have owned the Gaggio Carezza for about 20 months, and have used it 
every day or every other day. The seal and showerhead were replaced 3-4 
months ago, and the machine cleaned 2 weeks ago.  The next shots will be 
back at 18 grams with the same grind I normally use, but this was rather 
shocking to me since it has never happened before. Any ideas as to what 
is going on here?
Best Regards,
Ken B
------------------------------
Message: 8
Date: Sat, 12 Jul 2008 14:34:30 -0700
From: Ira 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID: <0MKpCa-1KHmjx0zwa-0004dj>
Content-Type: text/plain; charset="us-ascii"; format=flowed
At 01:22 PM 7/12/2008, you wrote:
<Snip>
I've been trying to get my head around the installer in VS 2005 for 
the last hour and it almost works but there is one thing I can't 
figure out. Hopefully it won't be too much longer, but no promises.
Ira 
------------------------------
Message: 9
Date: Sat, 12 Jul 2008 11:37:46 -1000
From: "Barry Luterman" 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Great if I can't get what I want out of my computer by re-booting it I
am completely lost.
On Sat, Jul 12, 2008 at 11:34 AM, Ira  wrote:
<Snip>
last
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 10
Date: Sat, 12 Jul 2008 16:46:23 -0400
From: Lynne 
Subject: Re: [Homeroast] A Very Unique Saturday Cup
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Thanks, Dean. I'm better than I've been feeling - but not great (yet).
Lynne
On Sat, Jul 12, 2008 at 7:51 AM, Dean De Crisce 
wrote:
<Snip>
------------------------------
Message: 11
Date: Sat, 12 Jul 2008 17:15:10 -0600
From: raymanowen
Subject: Re: [Homeroast] OT + oleoresin capsicum
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
"Did you get to eat bugs in snake school?"
Nein, Nyet, Negative, [expletive deleted]No!
Eat snakes in Bug School? Our [Mainly 1st Mob and pilots] primary orders
were to survive and await rescue, not study the serpentine reptiles. I saw
One (1) gorgeous, iridescent blue snake while I was driving to Hill 100 at
Sattahip, Thailand. He saw me coming and left
The dozens of King Cobras and Pythons at the snake farm in Bangkok and
Balara water works park in Manila don't count. Fascinating time, but it's 40
years in the past, drat.
More current is the Liquid Amber double I just brewed from the next-to-last
sample of roast I've kept in sandwich Ziploks in the freezer for the past
two weeks, roasted 20 June 08. It works- this shot is stunning.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
------------------------------
Message: 12
Date: Sat, 12 Jul 2008 15:21:59 -0700
From: Ira 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID: <0MKpCa-1KHodK1uhh-0004c3>
Content-Type: text/plain; charset="us-ascii"; format=flowed
At 01:22 PM 7/12/2008, you wrote:
<Snip>
OK, look again and grab BehmorSetup.msi and run that.
Ira 
------------------------------
Message: 13
Date: Sat, 12 Jul 2008 13:48:49 -1000
From: "Barry Luterman" 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Think I got it. When I click the icon I get an error message. The
message says to click continue and it will try to run. When I click
continue it runs. Is that right
On Sat, Jul 12, 2008 at 12:21 PM, Ira  wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 14
Date: Sat, 12 Jul 2008 16:51:01 -0700
From: "Michael Dhabolt" 
Subject: Re: [Homeroast] Carezza Problems?
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Ken,
I'm not personally familiar with the Carezza model but it sounds like
it is one of the Gaggia models without a three way valve.  What you
experienced is the reason that three way valves came into existence
(relieves pressure in the basket as soon as the pump stops).  It may
be that with the tighter pack in the basket it was unable to slowly
relieve pressure as you removed the Porta Filter as it had been able
to do with a looser pack previously.  What exacerbates this problem is
that when you switch the machine to steaming mode, a different
thermostat allows the boiler (and group head) to cycle at a
considerably higher temperature -- higher temperature -> steam -> more
explosive release of pressure when the Porta Filter is removed.
Probably a good plan to remove the PF with a short screen flush prior
to switching into steam mode.
Mike (just plain)
------------------------------
Message: 15
Date: Sat, 12 Jul 2008 14:09:40 -1000
From: "Barry Luterman" 
Subject: Re: [Homeroast] Behmor Profiles
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
Nope when I try to run it error message keeps reappearing
On Sat, Jul 12, 2008 at 1:48 PM, Barry Luterman  wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 16
Date: Sat, 12 Jul 2008 17:10:50 -0700 (PDT)
From: Bryan Wray 
Subject: Re: [Homeroast] Intelligencia Silverlake
To: homeroast
Message-ID: <276056.49909.qm>
Content-Type: text/plain; charset=iso-8859-1
Is their Decaf BC really this dark?  I always just
assumed it was due to the fact that decaf beans
generally look quite a few shades darker than they
actually are.  But that being said, I haven't looked
at a decaf BC bean in over a year and they have
greatly changed their blends (all of them) since this
time, so I might be off the mark on this one.
-Bry
"It is my hope that people realize that coffee is more than just a caffeine
delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in
NYC.
------------------------------
Message: 17
Date: Sat, 12 Jul 2008 19:19:16 -0500
From: Sandy Andina 
Subject: Re: [Homeroast] Intelligencia Silverlake
To: homeroast
Message-ID: 
Content-Type: text/plain;	charset-ASCII;	format=flowed;
delsp=yes
Most decafs start out darker and tend to be roasted to FC+ to Vienna  
in order to develop flavor. Because there is no chaff, there isn't  
much of a first crack, either.
On Jul 12, 2008, at 7:10 PM, Bryan Wray wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Sandy Andina
www.myspace.com/sandyandina
------------------------------
Message: 18
Date: Sat, 12 Jul 2008 19:36:30 -0500
From: Ken B 
Subject: Re: [Homeroast] Carezza Problems?
To: homeroast
Message-ID: <48794E0E.9090604>
Content-Type: text/plain; charsetO-8859-1; format=flowed
Thanks Mike...I figured it had something to do with the pack and/or 
order of things I did it in this time.  I will just remove the PF before 
steaming next time.  Thanks again for the ideas.  If it becomes a 
regular thing, I will worry about it.  Until then, I will write it off 
as an oddity, since it never happened before.
Best Regards,
Ken B
Michael Dhabolt wrote:
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>
------------------------------
Message: 19
Date: Sat, 12 Jul 2008 20:22:32 -0500
From: "kevin creason" 
Subject: Re: [Homeroast] Carezza Problems?
To: homeroast
Message-ID:
	<8b6fdd1d0807121822j1613de69kc76a6df81949faaa>
Content-Type: text/plain; charsetO-8859-1
I don't know the Gaggia, but if it is a two-way valve model of espresso
instead of three-way model like my Barista/Seaco, you can avoid this
explosive issue by frothing first and espress second.  You can still get a
little extra espression the wrong way, but rarely since you don't have the
explosive steam in the system from the frothing.
I'm pretty sure the manual on Barista (Saeco) said to froth first, espress
second for just this reason. Your Gaggia is probably similar but better, but
still similar enough to do it this way.
On Sat, Jul 12, 2008 at 7:36 PM, Ken B  wrote:
<Snip>
steaming
<Snip>
it
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
------------------------------
Message: 20
Date: Sat, 12 Jul 2008 20:00:26 -0600
From: raymanowen
Subject: Re: [Homeroast] WC Mocha > death to the venti
To: homeroast
Message-ID:
	
Content-Type: text/plain; charsetO-8859-1
"...the Ghiradelli sauce completely overwhelmed the 'spro."
Exactly what I was hoping for when I micro foamed an ounce of Baker's
unsweetened chocolate shavings, an ounce of sugar and 3 oz of whole milk. It
would hopefully obliterate my first espresso errors brewed into it.
If I were going to test the process, hoping to prove its basic evil, what if
I were clueless and the possibility that it was good proved true?
My espresso examination service, that has a natural affinity for dark
chocolate but a certain basic dislike of "coffee" was mildly positive with
this drink, whatever it's called. Proof shot? I know what good cocoa tastes
like, but my sip was way beyond good cocoa.
Cheers, Mabuhay -RayO, aka Opa!
On Fri, Jul 11, 2008 at 10:26 PM, miKe mcKoffee  wrote:
<Snip>
tablespoons
<Snip>
there.
<Snip>
enlightenment
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com">http://home.comcast.net/~mckona/PNWGVII.htm<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
------------------------------
Message: 21
Date: Sat, 12 Jul 2008 22:03:36 -0500
From: Rick Copple 
Subject: [Homeroast] Kowali Kona
To: homeroast
Message-ID: <48797088.2060203>
Content-Type: text/plain; charsetO-8859-1; format=flowed
Finally got around to roasting some of this a couple days ago.
I was surprised by the chocolate in it. Reminded me of dark cocoa 
flavor, rich and deep. Not at all what I was expecting.
Roasted a pound on Behmor setting 1#, 4, D. Let it roll till it shut 
itself off and did a nice C+, maybe on the verge of FC, roast.
Now I really do need to haul in some of those CR coffees.
-- 
Rick Copplehttp://www.rlcopple.com/------------------------------
Message: 22
Date: Sat, 12 Jul 2008 20:45:55 -0700
From: "miKe mcKoffee" 
Subject: Re: [Homeroast] Intelligencia Silverlake
To: 
Message-ID: <000001c8e49a$f506f6f0$6600a8c0>
Content-Type: text/plain;	charset="us-ascii"
With decaf it's really tough to gauge actual degree of roast by whole bean
appearance but rather judge the grind. A decaf can appear quite dark roasted
yet be much lighter ground. Hadn't done hardly any decaf roasting prior to
mcKona Koffee becoming a reality. Maybe two decaf roasts in 7 prior years.
Very glad I've roasted for years with bean mass temp instrumentation, made
dialing in decaf much easier now that I had to.
As far as I know lack of chaff has zero influence on whether a bean has a
vigorous 1st crack.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
------------------------------
Message: 23
Date: Sat, 12 Jul 2008 20:57:40 -0700
From: "Bob Hazen" 
Subject: Re: [Homeroast] Lest anyone get any ideas...
To: 
Message-ID: <00a001c8e49c$98cfb780$6500a8c0>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	reply-type=original
I agree emphatically!  There's a liveliness and cool aftertaste, almost 
minty, that I've experienced with beans right out of the roaster.  By the 
next morning the spark subsides and leaves a rather subtle set of tastes. 
As the next 3-4 days go by, the flavor notes rise continually until about 
day 5 or 6 when the changes plateau and then start to decline.  By no means 
is this timeline precise - depends on the coffee and the roast.  But it's 
interesting to note the changes and the qualitative profile.
I never understood this when I used my IR1.  The batch size was too small 
and I was too impatient to let the beans rest.  I noticed the pleasant 
flavors right out of the roaster, but was puzzled by the decline after a day
or two.  By that time, my coffee was gone and I needed to roast again. 
"What's this resting thing?" I wondered.  Only when I got a Behmor and 
roasted larger batches did I finally get it.  Of course, in 20-20 hindsight,
I could have just >waited< a few days to taste my IR1 roasts.  Or, roasted a
couple batches in one day so as to have enough beans to see the change in 
flavor over time.
Bob
From: "Dave" 
<Snip>
------------------------------
Message: 24
Date: Sat, 12 Jul 2008 21:21:30 -0700
From: "miKe mcKoffee" 
Subject: Re: [Homeroast] Nickles worth >  death to the venti
To: 
Message-ID: <000101c8e49f$ed5ce400$6600a8c0>
Content-Type: text/plain;	charset="us-ascii"
Good for an ounce of gas maybe a scant more, don't think I'll make it out of
the driveway. OR propane for about one sixth of a USRC 3k batch... 
Typed drinking quite the foofoo after dinner coffee drink.
(IMV Americano :-)
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
<Snip>
------------------------------
Message: 25
Date: Sat, 12 Jul 2008 23:21:33 -0500
From: "Brian Kamnetz" 
Subject: Re: [Homeroast] Lest anyone get any ideas...
To: homeroast
Message-ID:
	<33aa9a30807122121l68e444e9ja549615f4fdcb39a>
Content-Type: text/plain; charsetF-8
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:
<Snip>
As
<Snip>
5
<Snip>
day
<Snip>
hindsight,
<Snip>
a
<Snip>
I
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com
<Snip>
------------------------------
Message: 26
Date: Sat, 12 Jul 2008 21:31:37 -0700
From: "Bob Hazen" 
Subject: Re: [Homeroast] Lest anyone get any ideas...
To: 
Message-ID: <001e01c8e4a1$577d34b0$6500a8c0>
Content-Type: text/plain; format=flowed; charset="iso-8859-1";
	reply-type=original
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

9) From: Frank Awbrey
Greg, I will reply as I use a cheap Walgreens ($10) hot air popper. I have
over 350 roasts on it since I started using it a little over a year ago.
Depending on ambient air temperature (the hotter the ambient air, the
quicker the roast), you can extend roast times on a hot air popper (although
I've never used the Poppery).
I extend roasts several ways as some has already been mentioned. I do not
use the plastic top part (threw it away). I roast just under 2/3 cup of
green beans normally at one batch. The first thing is to use a long (75-100
ft) extension cord. The second thing I do is tilt the popper 30-45*. This
allows some of the hot air to bypass most of the beans, I think. I roasted 4
batches yesterday, following these two methods and my roasts were generally
around 7 1/2 to 8 1/2 minutes long. The ambient temperature was in the low
70's (about 72 or so). I stopped the roast before it got to second crack on
all of the roasts. Bean mass temperature at 435-441* on my temp probe.
In addition, in the past, I have turned the popper off/on a couple of times
during the roast of up to 30 seconds long or so, although I have not done
that in a while. I would turn the popper off at 300* and 375* to extend
roasts. These were just random temperatures I picked. I had no problems with
the roast stalling, etc. doing this method.
What you do need, if you don't have one, is a temperature probe that you can
stick into the bean mass to monitor its temps.
Best of luck. It can be done.
On 7/12/08, Greg Knepp  wrote:
<Snip>
-- 
Frank
"Still the one"
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