HomeRoast Digest


Topic: Soliciting input on general principles (9 msgs / 279 lines)
1) From: Robert Yoder
Thanks, Jim!
 =
Really good stuff here!  Now, if I could only get my Behmor to follow such =
suggestions. . .
 =
Alchemist. . .?
 =
robert yoder> From: pecanjim> To: homeroast=
coffee.com> Date: Sun, 24 Aug 2008 13:11:03 -0500> Subject: Re: [Homeroast]=
 Soliciting input on general principles of roastprofiles> > I recommend any=
one seriously interested in roasting coffee read and > book mark the discus=
sion at the link below. There are several > thoughtful comments by some exp=
erienced and knowledgeable people there.> pecan jim> > p.s.> Thanks for the=
 post Ed.> > On Aug 24, 2008, at 12:27 PM, Edward Bourgeois wrote:> > > Her=
e is the link to the H-B discussion> >http://www.home-barista.com/forums/i=nteresting-professional-roasters-discussion-t7653.html> > -- > > Ed Bourgeo=
is aka farmroast> > Amherst MA.> >http://coffee-roasting.blogspot.com/>> =
Co-President- Ma. Agriculture in the Classroom> >http://www.aginclassroom.=org/> >> > Homeroast mailin=
g list> > Homeroast> >http://lists.sweetmarias=coffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> > Homeroast commun=
ity pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/mai=n.php?g2_itemId=7820> >> =
Homeroast mailing list> Homeroast>http://lists=.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> Homero=
ast community pictures -upload yours!) :http://www.sweetmariascoffee.com/g=allery/main.php?g2_itemId=7820
Be the filmmaker you always wanted to beŚlearn how to burn a DVD with Win=
dows«.http://clk.atdmt.com/MRT/go/108588797/direct/01/Homeroast mailing list
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2) From: John and Emma
<Snip>
"When the temperature around the beans falls, the amino acids and sugars at
the surface of the bean, that have developed earlier in the roast by the
breakdown of starches and proteins, repolymerize. Starches and proteins have
no taste and no aroma, while sugars, amino acids and other small compounds
do. So when the temperature drops in the roaster, the coffee flavors die."
This then raises a question of whether this happens while using P2 in a
Behmor?
John H.

3) From: Bruce Garley
Good enough. Thanks everyone. Bruce

4) From: miKe mcKoffee
<Snip>
<Snip>
Agree
<Snip>
Should it? I disagree, depending on the type of roaster. Fluid bed style air
roaster I believe I agree, drum roaster definitely disagree that environment
temp change must always be positive.
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/Homeroast mailing list">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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5) From: Alchemist John
I have to chime in with agreeing with Mike's disagreeing.  There is 
not a drum roast I have done in the last 3 years that I did not drop 
the chamber temperature just at 1st crack.  Up to 1st, chamber is 
routinely 440-455 F.  At 1st I pull that back to 410-420 F to slow 
the delta T of the beans. Failure to drop that temp is a sure fire 
way to barreling into 2nd and maybe even 3rd crack.
At 07:04 PM 8/25/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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6) From: Bill
Which I love.  That's what I love about this list.  MiKe, I would love to
know the reasons that you disagree.  The discussion that Ed B. has been
having on other forums has prompted me to do more experimentation on my own
roasts, which is never bad.  I want to see if ET change needs to always be
positive around first crack...  anyway, i'd love to hear your view on roast
profiles.  This discussion can only help us all!
thanks to everyone
bill
On Mon, Aug 25, 2008 at 8:04 PM, miKe mcKoffee  wrote:
<Snip>
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7) From: Bill
MiKe,
Just thought: does the ET drop in your drum roasts?  If so, where?  How
much?  On all profiles, or only on some?  Do you find that it accentuates
certain flavors?
thanks
bill
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8) From: miKe mcKoffee
Bingo Alchemist. And if environment temp is low enough through tanning and
browning heading into first such that lowering environment temp is not
required to keep from racing through 1st it would be a very long "flat"
resulting roast. Basically usually ramping towards 1st from tanning anywhere
from 15f to 30f/min (depending on the bean, 20 to 25f pretty common) and
hitting the brakes slowing the ramp through 1st to end of roast in order to
yield 3 to 5min start of 1st to end of roast (depending on bean/desired
result). I virtually never roast less than 3 min start of 1st to EOR but
occasionally longer than 5 like when taking Monsooned Malabar to FC+/Light
Vienna more like 6.
The "why" is to allow flavor complexity development and sweetness start of
1st to end of roast me thinks. Generally speaking too fast and acidity
dominates over body, too slow and goes flat. But each bean is different and
sings differently so there is no hard fast "rule" or rules. 
And of course the beauty of home roasting is each is free to experiment and
find what pleases their palate. Just don't let yourself get "locked in" to
one type of bean one type of roast!
miKe
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9) From: Edward Bourgeois
Thanks MiKe and John,
When Bear cross posted to CG, SM, Coffeed (with a write in) and then
Marshall posted to H-B looking for more detailed opinions on roasting
it seemed like a good opportunity to encourage a deeper discussion.
Several times in the past couple years I'd seen  posts started on
Roasters Guild that scratched the surface and then stopped. Much
fodder is being produced and I find this to be a good thing. Jim S.
thoughts on ET management has been just one of many concepts
presented. I was able to follow his suggestions and still maintain  a
gentle first crack and a extended finish. I've not yet come to any
conclusions but have enjoyed trying some new approaches.
Ed
On Mon, Aug 25, 2008 at 11:38 PM, miKe mcKoffee  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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