HomeRoast Digest


Topic: Soliciting input on general principles of (8 msgs / 288 lines)
1) From: Robert Yoder
IMHO these are the essential questions for homeroasters and how the individ=
ual roasting equipment is used with its own ability or inability to follow =
recommended profiles is the heart of the matter.  Not to mention the develo=
ped wisdom of master-roasters, of course.  Our host recommends goal roast-l=
evels, but doesn't mention profiles.
 =
How does a Behmor owner, for example, choose a profile, really?  What guide=
lines are followed by owners of different roasters?  What about popper-roas=
ters?  I see that Gene Cafes seem to take longer to roast than Behmors;  Za=
ck and Danis(sp?) take a long time;  poppers can be too fast (or just right=
).  =
 =
questions, questions,
 =
robert
 =
 > Date: Sat, 23 Aug 2008 22:50:27 -0600> From: coffeewyo> To: ho=
meroast> Subject: Re: [Homeroast] Soliciting in=
put on general principles of roast profiles> > Wow, ok, I'll resurrect anot=
her thread that's almost a month old. I only> have 175 threads left to read=
 before I'm done with my six month hiatus.> Anyway, I just want to second w=
hat Bear posted here. If anyone is using a> roaster that has any ability to=
 profile the roast, I would highly recommend> reading this thread. Our own =
Farmroast chimes in repeatedly, and the> discussion moves twice to H-B and =
once to coffeed.com. Anyway, there is> some really valuable information ava=
ilable on these pages that I haven't> seen before. Definitely useful inform=
ation. I'm hoping to read it all a> few more times and then assimilate it i=
nto my roasts.> > Thanks, Bear! I see this is your only post. I sure hope y=
ou're still on> this list, looks like your inquiring mind would be at home =
on this list.> > bill in wyo> > On Mon, Jul 28, 2008 at 11:19 AM, Bear F. B=
raumoeller wrote:> > > Hi all,> >> > A while back I got =
frustrated at my inability to find a single> > comprehensive> > source of k=
nowledge on the subject of roast profiles -- something that> > would> > add=
ress questions like, What are the effects of a slow vs. fast drying> > phas=
e, of increasing the time between first and second crack, etc. So I> > star=
ted a discussion thread in the Coffeegeek forums:> >> >http://www.coffeege=ek.com/forums/coffee/homeroast/369274> >> > Although the discussion has tou=
ched on topics like the formation and> > breakdown of chlorogenic acids vs.=
 citric/acetic/etc. acids, breakdown of> > carbohydrates, etc., it's raised=
 far more questions than it has managed to> > answer at this point.> >> > S=
o in the hopes of reinvigorating the discussion and getting some new> > inp=
ut,> > I thought I'd ask all of you, if it's a topic that interests you, an=
d> > especially if it's a topic that you know a lot about, to take a look a=
t the> > thread and contribute to it. Aside from satisfying my own curiosit=
y on the> > subject, it'd be great to build up some more knowledge in one> =
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2) From: Bruce Garley
Thanks for the interesting and educational morning. Enjoyed a cup of Panama
Carmen Estate while reading Boots' articles on coffee roasting, cupping and
roasting profiles. The source was posted by Frost on the Coffeegeek forum
listed below. Excellent articles on varietals, especially Gesha, and the
Ethiopian coffee market.
Bruce

3) From: Edward Bourgeois
Here is the link to the H-B discussionhttp://www.home-barista.com/forums/interesting-professional-roasters-discussion-t7653.html-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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4) From: Bill
Ed, I want to thank you for some great discussions on those forums.  I had
followed Bear's thread for a while, then left for 6 weeks.  I think you
really moved that discussion along.
My favorite thing that I've read recently was your discussion about a
constant ramp for environment temp.  I highly recommend that one, as well.
 It's linked off of the CG discussion, but here it is for anyone:http://www.home-barista.com/forums/managing-environmental-temperature-in-roaster-t7517.htmlThat really challenged me to figure out a way to monitor ET on my HG/BM
setup.  I'm probably gonna get a lid and another TC for it, that should be a
huge help.  I like your side-by-side TCs on the DreamRoast.  I was looking
at that last night.
Anyway, thank you for some great discussions that I learned a lot from.  I
bookmarked them and will re-read them a few times.
bill in wyo
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5) From: Jim Gundlach
I recommend anyone seriously interested in roasting coffee read and  
book mark the discussion at the link below.   There are several  
thoughtful comments by some experienced and knowledgeable people there.
       pecan jim
p.s.
    Thanks for the post Ed.
On Aug 24, 2008, at 12:27 PM, Edward Bourgeois wrote:
<Snip>
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6) From: Bruce Garley
Bill:
<Snip>
actually drop, so I suspect he is talking about backing off the input temp,
but not so much that the beans do not continue to progress in their roast.
Hopefully this is what P2 would do in the Behmor.  I would try to measure
with an IR temp gun thru the little window cut in the chaff screen, but the
temps I get only go to a little over 200. I suspect the drum is interfering
with a clean read. Even though I do not have a good way to measure the
actual temp I can still get an idea of the slope of the profile and will
look at that.
In the meantime, I really liked the suggestion to always start off with a P1
batch for hard beans in order to determine timing of the first crack. After
that, the time to second crack has followed the published periods in the
manual pretty well.
Bruce

7) From: Bill
Bruce, the interesting thing about some of the discussions is that it is
more than just bean temp we need to be worried about.  That has long been
known.  Dropping the bean temp at any point is called stalling, and should
be avoided.  The thing that is interesting me is the contention that bean
temp change must always be positive, but that environmental temp change also
must always be positive.
But we are all limited by our roasters, each with their own strengths and
weaknesses.  and some of that monitoring doesn't exist for the behmor.
by the way, the IR won't penetrate the glass.  You're getting surface temp
off the glass.  So no, it's not gonna be helpful.
bill
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8) From: Edward Bourgeois
When they talk of cutting heat input it slows the degrees rise/min but
does does lower the environmental temp or bean temp.. Most  roasters
develop momentum and if not slowed 1st crack can run into second(the
reason for a P2 setting). As moisture leaves the beans will also
develop momentum that must be controlled.
Ed
On Mon, Aug 25, 2008 at 6:07 PM, Bill  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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