HomeRoast Digest


Topic: Esmeralda Lot 5 Roast nailed (12 msgs / 396 lines)
1) From: miKe mcKoffee
Got variac back on the CCR HT to boost voltage enabling better control with
decent size batches. Just roasted 274g (for 1/2LB post roast)
Bean mass end of stage temp vs Time attained
225f     2:55
300f     6:02
385f     10:32 
393f     10:54 start of 1st
410f     13:09 1st slowing
432f     14:43 final development to EOR
While previous batches were very good in the cup, post roast bean munch I
believe noticably livelier as hoped. Not huge difference but there.
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.
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2) From: Scott Miller
miKe,
As I suspected, my first couple roasts of this were a bit too long and
finished a few degrees higher than was best for the bean. Next batch, I'll
aim for a lower temp EOR.
It sure is a nice bean!
cheers,
Scott
On Sat, Aug 16, 2008 at 12:13 PM, miKe mcKoffee  wrote:
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3) From: Mike Chester

4) From: miKe mcKoffee
Yeah, this is one coffee I don't let rest before drinking. In fact already
ground some of the just roasted for second cup of the day Americano!
(Letting the grinds degas 15 minutes or so while I type before building the
PF) I do try and limit myself to one cup a day and of course have to let
Debi have some too! I am roasting two CCR HT batches (1LB post roast) for
stash consumption this time though:-) Oh and roasting for a couple 1/2#
orders, Gesah CCR HT batch three roasting as I type. Didn't want to fire up
the USRC today with possible triple digit temps expected. The Café's AC is
pushed hard enough with all the 'frige compressors and Linea etc. constantly
putting off heat 24/7...
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/=
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5) From: Brian Kamnetz
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6) From: miKe mcKoffee
I can say with 99.99% confidence this IS the profile I'll continue to use
for Lot 5 Esmeralda. This Americano at zero plus 20 minutes grinds rest is
elevated to Wow status rather than very good, the Gesha acidity popping very
nice and lively with good silky mouth feel even this young. Also early
indications it seems the body is not as "oily" or viscous as previous
batches, a good thing. Obviously the full complexity and balance won't come
for a few days but my palate is happy at the moment! (It's been like 8 days
since I've had any Gesha of any kind boo-hoo:-) 
Ah oh, CCR HT back up to temp and haven't weighed out my next batch yet,
gotta go...
miKe
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7) From: Les
Mike,
This matches my profile as well.  Awesome cup at this roast level.
Les
On 8/16/08, miKe mcKoffee  wrote:
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8) From:
The reported profile seems to correspond with a slower Behmor profile like P3 rather than a quick P1. People have thoughts about this?
Dean De Crisce
Sent from a Treo Phone.

9) From: John and Emma
Dean I was thinking the same thing. What about P4? I have never used P4 or
P5 to date. The longer time for ramp up makes me wonder if P4 would make the
WOW Mike found in his latest profile.
John H.

10) From: Edward Bourgeois
Can't help much with the Behmor but MiKe shortened his 300f-first c
leg by a min. which maintained a bit of sweetness lessened woodiness
and brought the wonderful Gesha flavors out to the WOW level. I think
his post first c.time stayed the same which develops the flavors.
There's no real reason to lengthen the 300f-first  leg unless the ET
(environmental temp.) is too high and if that's the case I would lower
my  batch weight rather than lengthen this leg.
farm
On Sat, Aug 16, 2008 at 3:47 PM, John and Emma  wrote:
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-- 
Ed Bourgeois aka farmroast
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11) From: Wes Tyler
Mike..if you were roasting Lot 5 with your Rosto/Frankie setup, would you change your time and temp goals? I'm sure the drum roast is superior, but could you do a decent job with the air roaster?
--- On Sat, 8/16/08, miKe mcKoffee  wrote:
From: miKe mcKoffee 
Subject: Re: [Homeroast] Esmeralda Lot 5 Roast nailed
To: homeroast
Date: Saturday, August 16, 2008, 1:39 PM
I can say with 99.99% confidence this IS the profile I'll continue to use
for Lot 5 Esmeralda. This Americano at zero plus 20 minutes grinds rest is
elevated to Wow status rather than very good, the Gesha acidity popping very
nice and lively with good silky mouth feel even this young. Also early
indications it seems the body is not as "oily" or viscous as previous
batches, a good thing. Obviously the full complexity and balance won't come
for a few days but my palate is happy at the moment! (It's been like 8 days
since I've had any Gesha of any kind boo-hoo:-) 
Ah oh, CCR HT back up to temp and haven't weighed out my next batch yet,
gotta go...
miKe
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12) From: miKe mcKoffee
Dual variable voltage controlled split wired Rosto roasting I'd shorten
first stages to 300f to ~5:30, 300f to start 1st ~4 to 4:30min (~22 to
25f/min ramp instead of 20f/min), start of 1st to EOR 'bout 0:30 quicker for
around ~12:30 total roast time, likely same finish temp. Would of course
have to play with it a bit to really dial it in for Rosto roasting which I
haven't used since last October IIRC... No question in my mind controlled
air roasting could make the Gesha sing, maybe maybe not just a hair under a
good drum roast.
miKe
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