HomeRoast Digest


Topic: yellow bourbon beans commerically roasted (6 msgs / 114 lines)
1) From: james McDougal
Occasionally, I go by a local independent coffee house (Kava House,
Beavercreek OH) because I find my favorite brew is Americano and I haven't
learned to do a good one yet.
I bought some of their beans since my roaster is without temp probe. They
were a medium roast yellow bourbon - but when I look at them, they are
inconsistently colored and have some oil on part of the beans and some have
a divot. It seems to me that this would suggest that they have gone into 2C.
Probably not a medium roast, right?
Jim
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Jim Gundlach
Jim,
     The divots suggest too fast and hot a roast  and the oil suggests  
roasting past medium.
          pecan jim
On Oct 16, 2008, at 6:35 AM, james McDougal wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Brian Kamnetz
I used to get divots when I used a hot-air popper. I  thought divots
resulted from a fast roast in a hot-air popper. I interpret oil to
mean that the beans are over-roasted, or old, or both.
Brian
On Thu, Oct 16, 2008 at 7:35 AM, james McDougal  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Steve Barber
Brian,
I have gotten divots too but I thought it was from the beans going into 2nd
crack....didnt I read somewhere that bits of the beans would explode if
taken way into 2nd? Come to think of it the only time I have noticed them
were when I used a hot air popper so I am wondering if it wasnt from fast
roast.
Steve
On Thu, Oct 16, 2008 at 12:04 PM, Brian Kamnetz  wrote:
<Snip>
-- 
Rev. J. Stephen Barber
Vicar
Trinity Episcopal Church
PO Box 126
St. James, MO 65559
573-265- 7667
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Brian Kamnetz
Steve,
It's been a while and I forget, but I think I decided I liked all the
coffee I roasted in the air popper taken to just into second, and one
of the ways I knew I was at second crack was the little chips off the
divots would appear. If I recall correctly, the whole roast, from
start and progressing to second crack, took about 8 minutes. I roasted
half a cup at a time, at 6500 feet. Once I got here to sea level (give
or take a couple hundred feet), I had all I could do to get 2/3 cup to
second crack. That's when I switched to HG/DB.
Brian
On Thu, Oct 16, 2008 at 1:25 PM, Steve Barber  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Ken Schillinger
When I was using my Cafe Rosto I'd get divots if I filled the roasting 
chamber too full. The beans wouldn't move around enough and they would get 
burnt spots (divots) where they were in contact with the hot metal.
Ken.
Who roasted his first Chiapas the other day, and is really enjoying it.


HomeRoast Digest