HomeRoast Digest


Topic: IROAST 2 (26 msgs / 573 lines)
1) From: flynn wallace
IF ANYONE HAS EXPERIMENTED WITH THIS ROASTER AND HAS DISCOVERED GOOD
SETTINGS FOR A DARK ROAST, FRENCH OR ITALIAN, PLEASE LET ME KNOW.
PRESET TWO IS JUST TOO BLACK.
THANKS!
BILL WALLACE
BRANDON, MS
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2) From: Jamie Dolan
<Snip>
When are you stoping the roast?  What beans are you roasting?
Jamie
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3) From: Joseph Robertson
I use preset 2 and hit cool when it is the color I like.Write down the time.
Not hard to repeat or at least come close.  One thing I like about the
Iroast2 is the nice clear view as the roast develops.
JoeR
On Mon, Sep 8, 2008 at 3:45 PM, flynn wallace  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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4) From: raymanowen
If "PRESET TWO IS JUST TOO BLACK."
DON'T USE PRESET TWO. IT'S TOO DAMN BLACK.
YOU COULD ALWAYS USE FEWER BEANS, BUT THAT WOULD JUST COOL IT DOWN  AND THE
BEANS WOULDN'T GET SO BLACK IF YOU ROAST AND COOL THE SAME.
Cheers, Mabuhay -RayO, aka Opa!
On Mon, Sep 8, 2008 at 4:45 PM, flynn wallace  wrote:
<Snip>
-- 
"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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5) From: flynn wallace
I AM LETTING IT GO THE FULL TIME OR SETTING IT TO THAT.
AS FOR BEANS, WHEN I BOUGHT THE ROASTER I GOT SEVERAL VARIETIES OF BEANS,
ALL ONLY ABOUT A CUP EACH, AND ALREADY HAD SEVERAL.
I DO NOT DO DECAF.
I AM A NEWBIE AND DID NOT NOTICE SOMETHING WHEN I SIGNED UP, APPARENTLY, AS
I GETTING DOZENS OF EMAILS NOT INTENDED FOR ME.  I ASSUME THAT I CAN STOP
THIS AND JUST READ EVERYTHING ON THE WEBSITE.  IS THAT CORRECT?  WHAT
WEBSITE IS IT?
THANKS!
BILL WALLACE
On Tue, Sep 9, 2008 at 12:41 AM, Jamie Dolan  wrote:
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6) From: Floyd Lozano
I hope I answer before you get crushed in flames:
1) turn off the caps lock key, it's bad nettiquette ;)  it reads like
you are yelling.
2) the link to unsubscribe / manage your list membership is at the
bottom of these emails.  You signed up for a mailing list, so unless
you use a threading email reader like gmail from google, you'll get
flooded with emails.  you can always look for the archived version of
the mailing list athttp://www.themeyers.org/-F
On Tue, Sep 9, 2008 at 12:01 PM, flynn wallace  wrote:
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7) From: Jamie Dolan
HI Bill;
<Snip>
You need to watch the roast, and stop it by pressing the down arrow
when the roast is done.  Depending on the bean, room temperature, line
voltage, etc that time will vary virtually every time, this is part of
the art of roasting.
You need to watch, listen, and smell the roast as it is roasting to
make that judgement call as to when you want to stop it.
<Snip>
You have lots of options for buying greens from SweetMarias.  I would
suggest you place a order for a new beans that sound good to you.  I
have been home roasting for about 10 months now.  I ordered from a
couple other places in the past, then last order I ordered over 70
pounds from sweet marias.  I have been very happy with all the coffee
I got from Sweet Marias and will order again from them in the near
future as my coffee stash is getting lower.  I suggest you get atleast
2 pounds of each kind of coffe you want to try as it takes some time
to learn the best way to roast a particular bean, and even with the
small batches on the I roast, 2 pounds isn't that much to play with.
<Snip>
You can change your subscription here:http://lists.sweetmariascoffee.com/options.cgi/homeroast-sweetmariascoffee.com The first time you login you will want to click the button for remind
me of the password, this will e-mail you a password to access the
page, then login on that page where it says customer login.
Then you can change your list setting to digest, so you get messages
all grouped together, I personally think this is a pain.
My suggestion is to get a Gmail account, they are free and they thread
messages together.  I use my gmail account for all my mailing lists
and keep a seperate private address for my main email.
<Snip>
Your Welcome.  By the way, it is consider polite to not use all capital letters.
Jamie
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8) From: Paul Helbert
Bill,
This is a user's group. Everyone gets everything that is addressed to it.
What most folks do to keep from seeming to have an overflowing inbox is to
set up a filter to redirect these messages to a separate box. I see that you
are using gmail. Gmail allows you to do this. Just set it so that any
message with "Homeroast" in the subject goes to that box. Then you can read
the messages at your leisure (or not) as you see fit.
It is a convention of long standing on the web that all caps is concidered
to be YELLING. Hope your keyboard does lower case.
On Tue, Sep 9, 2008 at 12:01 PM, flynn wallace  wrote:
<Snip>
-- 
Paul Helbert
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9) From: Paul Helbert
My apologies for having misspelled "considered".
On Tue, Sep 9, 2008 at 1:03 PM, Paul Helbert  wrote:
<Snip>
-- 
Paul Helbert
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10) From: =?ISO-8859-1?Q?Brayan_P=E9rea?=
I have some. I will write to you tomorrow with some profile I use with the
coffee that my father produces in Guatemala (Acatenango Valley).
2008/9/8, flynn wallace :
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11) From: Christopher Navarro
I'm usually just a fly on the wall on this list, but now I have a reason to
post, I could use some information.  I think my IRoast 2 finally gave out.
I noticed with my last 2 roasts that the cool cycle wasn't cooling nearly as
fast as all my previous roasts and I had to resort to using a metal colander
to finish the process.  At the end of today's roast I knew the machine was
done because it had a strange smoke coming out that I've smelled before when
old computer monitors die.  With some minor investigation I discovered that
when I plugged the roaster in the heating element came on without touching
any settings on the roaster.  The heating element must have been staying on
during the cooling cycle.  Another good reason to watch the entire roast
from start to finish every time.
This was my first roaster and has provided me with just over two years of
great coffee so it was well worth the money.  The good news is now I have a
reason to research and buy a new roaster, which will probably either be a
Behmor or Gene Cafe based on budget and what I have read about them thus
far.
A question I have for people who own the Behmor and/or Gene Cafe.   Can you
give me an idea of the durability of your machine (i.e. about how many
roasts were you able to do before it gave out or if it hasn't given out yet,
how many roasts have you done with it?  With my IRoast I logged about 220+
roasts, I roasted about every 3 days, give or take.  I have roasted heavily
chaffed coffees and peaberries, which seems like it might be a problem based
on Tom's review so I am curious to get an idea of your experiences with each
roaster, what you like and don't like.  Thanks for taking the time to
provide feedback.
Regards,
Chris
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12) From: phil.palmintere
I have used a gene cafe for about 10 months, roasting about as often as you do.
My only issue is it doesn't ramp as quickly from 300 to 450 degrees as others report.
Sent via BlackBerry by AT&T

13) From: Rich
My Behmor was purchased when they first became available, date code is 
0735.  It has roasted ~5lb/wk every week since.  Initially these were 
1lb batches but I have discovered that I can get a good roast and up the 
batch to 1.25lb.  I have replaced the drum  motor and the smoke 
suppressor element.  Nothing but dry processed Ethiopian coffee.
On 12/03/2010 02:40 PM, Christopher Navarro wrote:
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14) From: Bill Laine
I like using my Gene Cafe but I have had to open it up too many times. I
have replaced the heater twice and do a cleanout. To be fair one of the
problems could have been my fault. But it's kind of fiddly tear down and
reassemble. I'd like to get at least a hundred more roasts from it to
amortize the cost but when I do give up on it I'm looking forward to trying
the less expensive Behmor. The guy that distributes the Gene Cafe is great.
No complaints there. He's been very helpful whenever I have had a problem. I
still have my old IRoast tucked away for backup.
Bill
New Orleans
On Fri, Dec 3, 2010 at 2:40 PM, Christopher Navarro wrote:
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15) From: stan bob
From one fly to another...  I have now  roasted over 300 roasts in my Behmor 
over the past 2 years.  Have had to  replace a fan motor once otherwise no 
issues. Highly recommend it for  it's durability though I wish I had better 
control over my roasts.
and yes, I too started roasting with an IRoast-2
Stan
On 12/03/2010 02:40 PM, Christopher Navarro wrote:
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16) From: Frank Parth
Chris,
i bought my Gene Cafe back in 2006, and I've put 200+ roasts through it.
The only problem I've ever had was due to a clogged outlet filter, and that was solved by boiling the outlet filterin 
water to remove all the crud that had built up over the years.
Frank Parth
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17) From:
My IRoast -1, which recently died, gave me several years of excellent roasts, probably over 300 pounds.  At one point I roasted probably around 20 pounds for my daughter's wedding party within one week, doing several roasts per day and waiting only 15 minutes between them.  It was a an excellent machine, and several weeks since it broke I am pretty much where you are.  I have been trying out an air popper and find that if you want a very cost effective device it works pretty well.  Thus far I have only invested in the popper (about $4 at my local thrift store) and an infrared thermometer.  For cooling I use a small but very powerful fan and find that it is even faster than my I-Roast was.  The only thing that is missing is a controller for the temperature, which I have not yet had the time to deal with.  But even without it there are are several possibilities for controlling temperature.  See Tom's video on using a popcorn popper for installation of a switch that will provide some control over the two heat elements.  Again, I haven't had time to deal with it and the simpler possibility is just to use a power strip with an on/off switch.  Once you get the beans up to temperature you just turn it on and off about every 5 seconds.  The temperatures will fluctuate within a range, but this is no different from my I roast as well.  You can keep them within a 5 of 10 degree range.  The problem here, so far as I can see is if you allow the temperature to go down too much and the beans are not turning then you are baking them.  The other possibility is to just let the device run, with a continual increase in temperature up to its upper level (around 475 degrees). You do get to that upper level very quickly and the total time of your roast will be 5 or 6 minutes.  I admit that my roasts are not as good, as sweet tasting, as with the I-Roast.  Perhaps the temperature controller and my increasing proficiency will help that.  But while you figure out which roaster to get it is an excellent method for home roasting.  The amount of beans that you can roast is about the same as what is used --at least what I used-- in the I-roast; 86 grams.
---- Christopher Navarro  wrote: 
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18) From: Sandy Andina
Same here except I never had to replace anything in the Behmor  despite two chaff fires. It's the Timex of roasters--takes a licking but it keeps on ticking.
Sent from my iPhone
Peace & song,
Sandy Andina 
www.sandyandina.com
On Dec 3, 2010, at 4:06 PM, stan bob  wrote:
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19) From: John A C Despres
I just roasted batch # 910 in my Gene Cafe. That's over 450 pounds in 3
years! I've replaced one heater in that time. As far as I'm concerned,
that's par for the course. Upon receiving the new one, I took the old one
apart and repaired it and put it back in. It's still going gangbusters.
Excellent roasts, excellent customer care from Tim Skaling and very easy to
use with lots of control.
John
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20) From: Christopher Navarro
I've been experimenting with my cast-iron skillet since my IRoast gave out
with reasonably good results after a few missed batches.  I wish I had done
this before so I could compare my results against the IRoast and better
understand the differences in the roasting methods.  I might pick up a
popcorn popper to experiment with too while I'm figuring out which direction
to go next.
Chris
On Sat, Dec 4, 2010 at 11:18 AM,  wrote:
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21) From: Jim Gundlach
On Dec 7, 2010, at 7:51 AM, Christopher Navarro wrote:
<Snip>
A little more than six years ago I posted the following as a reason to roast in a wok rather than a frying pan:
I find the beans stir better in a round bottom one and as a result you 
are less likely to get some scorched beans.
pecan jim
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22) From: Christopher Navarro
A cast iron sauce pan might also provide the same benefit since the primary
issue I have with the skillet is exactly what you mentioned, not scorching
the beans.  The skillet allows too much heat to escape since the beans are
so spread out.  You could compensate with higher heat, but this will promote
scorching.  I will try using my wok next, but I suspect that a cast iron
sauce pot (maybe around 3 quarts) would provide better heat distribution
than my iron wok.
Chris
On Tue, Dec 7, 2010 at 8:29 AM, Jim Gundlach  wrote:
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23) From: Dave
If you have a good heavy aluminum pan, you may have better luck.
The aluminum is a much better conductor of heat, providing a more even
surface, Since its lighter it will also respond much faster to temperature
changes, giving you better control.
Dave
Some days...
It's just not worth chewing through the leather straps
On Tue, Dec 7, 2010 at 11:24 AM, Christopher Navarro wrote:
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24) From: Lynne
Coming into this conversation late!
Aluminum is much, much better than cast iron for roasting beans. The cast
iron absorbs the heat, making the control nearly impossible.
The pan I use now is one I got at a local Hispanic store. The sides are
slightly sloped, which makes it perfect for stirring while roasting. A wok
might be good (and I got rid of my wok without even thinking of trying it!
Sheesh!). Kitchen here is too small, so I'm always trying to downsize - I'll
still have a small kitchen when I move, but there's a little pantry for
storage.
I love my cast iron, but *not* for roasting coffee.
Lynne
On Tue, Dec 7, 2010 at 3:13 PM, Dave  wrote:
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25) From: Scott Miller
I was wondering about the aluminum v. cast iron question also. A friend who
wants to try some whirley pop stove top roasting is telling me that a
stainless steel with metal gears stove top popper is available via some web
sites, and I know the SM site has the less expensive aluminum with plastic
gears.
It seems to me the main problem is not that there's a huge difference
between heat conduction, but radically overheating a stovetop popper can be
a bad thing  for the gears. At least that was my suggestion: start with =
the
aluminum popper and see how that goes. You can probably find metal gears to
replace the plastic ones, I'm thinking.
cheers,
Scott
On Tue, Dec 7, 2010 at 3:21 PM, Lynne  wrote:
<Snip>
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26) From: Dave
When my Behmor was down, I did a couple roasts in an aluminum whirly pop.
Proper coffee roasting uses a LOT lower heat than popcorn popping, so the
plastic gears did fine.
Oh yeah, it was fun too!
Dave
Some days...
It's just not worth chewing through the leather straps
On Tue, Dec 7, 2010 at 3:43 PM, Scott Miller  wrote:
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to
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on
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mariascoffee.com
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mariascoffee.com
<Snip>
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