HomeRoast Digest


Topic: another experiment with humidity (4 msgs / 125 lines)
1) From: peterz
Radio Shack was closed today, here in LHC, so I went to K-Mart, and got 
a indoor/ outdoor temp / humidity sensor whcih senses both in and out.
The bag of 600 grams of beans that I added 100 Gr of water to is at 81% 
humidity now and 72.9 F.
Had my humidifier running most of the day, and my office is now up to 49%.
The weather outside yesterday, and again tomorrow, is rain. So we are 
missing the Arizona dryness.
When I plugged in the beast it first read below 40%, and I had no idea 
how accurate that was. Now the Acurite I just bought is tracking pretty 
much the same as what the tank humidifier indicates.
This is a surprise why?
Well, if the they are wrong they are both wrong the same.
I wish I knew what kind of dryness the beans were subjected to before 
the rain started yesterday. Had to be fierce to make them shrink.
I am going to try holding the room at 55% and see if they start to 
regain anything.
Right now I have a colander with the rest of my Yemen Mocha in it, 
sitting on the output vent of the humidifier.
It started with a weight of 362 Gr of beans, and after about 6 hrs, the 
weight went up to 366 Gr.
I am not sure any of this will help. Next I am putting the sensor into 
one of my bags of harrar... one of the ones that roasts so terribly.
Any suggestions or advice greatfully accepted
More to come.
PeterZ
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: Edward Bourgeois
Peter
You might be able to help the dry bean problem with the roast profile.
How long is it taking to get to 300f bean temp.? How long to start of
first?
save the beans,
Ed
On Sun, Feb 8, 2009 at 10:34 PM, peterz  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
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: peterz
Hi Ed,
this has been getting worse gradually over time. Remember a few months 
ago I thought my Mazzer was in need of new burrs?
I think that was when I started experiencing the first indications.
This culminated when I was unable to get first crack. Now I realize that 
what was going on with my roast yesterday was second crack, or first 
very softly at 456F, and the beans came out looking like milk chocolate. 
Doing other roasts, lately, when I did not believe it was first crack at 
456F  to 460F, and got almost charcoal. There is not much time to pick a 
roast finish with the beans being in the shape they are in now.They go 
from first crack, at about 456F to french roast ine a very short time.
Seems there is no first crack anymore, but USUALLY first would hit, in 
my roaster, at about 422F to 426F. I know seems to high, but those were 
the readings, and second would start about 458F
Time to first would be about 7 minutes, and I could stretch to 11 
minutes until second.
PeterZ
Edward Bourgeois 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: Edward Bourgeois
Peter
If your beans are low in moisture they will still have a first crack
at about their normal temp. But without much moisture to release you
just won't hear them. You will still hear 2nd as that has more to do
with co2 and fracturing. If your normal reading is 422-26 for 1st your
reading is being influenced a little extra by environmental temp. in
the roaster. Tom lists about 355f for 1st actual internal bean
temp.with  most get a reading of between 390f-405 with a thermocouple
depending on placement.
The first phase of the roast is important for moisture management. Too
low a pre-heat and environmental temp. will slow the first phase and
allow too much moisture to be released. Too high a preheat and temp
can sort of sear the surface and cause a volatile surface moisture
reaction that can trap the moisture. Moisture is needed later in the
roast to allow the chemical reactions to occur. Too much and too
little moisture during the 2nd and the final leg of the roast will
both negatively effect the quality of the roast. If the roast is low
in moisture during and after 1st it will will race to charred. In your
case you want to maintain as much moisture as possible so going hot
and fast from the start is the only option. Then at the point where
you would normally hear 1st you want to keep your heat just high
enough to keep the roast progressing to avoid the roast from racing
and allow for some flavor development.
Ed
On Sun, Feb 8, 2009 at 11:56 PM, peterz  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
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


HomeRoast Digest