HomeRoast Digest


Topic: Ethiopian Sidamo (2 msgs / 44 lines)
1) From: Peter Minkow
I roast in a Caffe Rosto, mostly by sight because I can't hear distinct
cracks. I roasted this bean until I saw much of the chaff slough off, but it
went probably to full city +. Then I had a problem brewing in my Yama with a
stall in the draw down causing too much time in the upper chamber. The
result is strong and unpleasant. My question is: Are high chaff beans like
this unsuitable for roasting in the CR? Or, are there any suggestions on how
to resolve the chaff problem?
Thanks.
Peter
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2) From: Dean
I roast high chaff beans in my Rostos.......
I've got mine split wired and I have equipped them with thermocouples. I 
watch the time & temp--if I start to see an early surge on chaffy greens 
I'll sometimes tip the cover and stick a hand vac in the screen to pull 
out the excess.  It can be a little messy but saves the roast from 
running too fast. Sometimes I'll polish the roasted beans thru my 
fingers & blow away the clinging chaff as it cools if there's a lot of 
it.  Make sure your screens are clean before you start
I roast 144 gm batches so some DPs can toss a pretty good load of 
chaff.  That gives 120 gm roasted usually, just right for 2 pots or 6 
individual drip mugs using Ready-Set-Joe.
The added taste of the plastic cones and the paper filters makes it 
worth getting up early on a weekend.
Gotta go roast
Dean
in da weeds.......
Peter Minkow wrote:
<Snip>
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