HomeRoast Digest


Topic: Ok...Finally a first post =-) (12 msgs / 448 lines)
1) From: Mark Lizotte
Hi My name is Mark,
I am a new home roaster but have a long time passion for good coffee.
I have been following the emails for a couple of months and have learned a =
great deal from everyone. It's cool to see that there are other "coffee sno=
bs" out there beside me.
This is my first post to SM.
I used a poppery II for roasting my beans. I have several questions / obser=
vations.
I've roasted Sumatra, El Salvador Yellow Bourbone Cultivar and Costa Rica b=
eans. I followed the poppery instructions found on Sweet Marias for roastin=
g.
Observation: Each of my batches have had a smokey smell to them. I'd usuall=
y roast 4-5 minutes ( usually ending well after 1st crack ). I place my roa=
sted beans in a collander that sits on top of a small fan. I stir my bean o=
ver the fan to help cool them faster.
Question:
Is the smokey smell a common thing with poppery roasting? So far the only c=
offee that I've really liked is the Sumatra. I know I am still very new at =
this and have a lot to learn.
Observation: =
It seems that with poppery roasting the beans are brought up to high temper=
ature rather quickly ( compared to what I've been following people say abou=
t Behmor or other roasting profiles i.e. the beans are "stair stepped" thro=
ugh the various temperatures gradually ). =
Question:
Does this rapid increase in temperature of the bean, by using the poppery m=
ethod,  cause the smokey smell? It would seem the better roasting option =
for the beans would be to gradually reach a higher temperature to achieve 1=
st and 2nd crack.
Any ideas on how to improve my roasting would be great. I eventually want t=
o purchase a Behmor.
Thanks everyone...
      =
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2) From: g paris
Mark: your roasts will be hit and miss. You are over roasting your beans.
No black beans, no burnt beans.
g
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3) From: R Nepsund
I have been using a Poppery II for something like a year now.   Most
new roasters seem to prefer the beans that Tom describes as 'Bold' in
his notes he provides on kind of coffee he is currently providing.
Columbian, Sumantra come to mind.   Keep trying the others though they
can be very different and after a while your opinion of what tastes
best will probably shift to the more 'acid' coffee's.
<Snip>
While roasting my beans I get some smoke, but I don't recall thinking
that the beans tasted smokey.
  >I place my roasted beans in a collander that sits on top of a small
fan. I stir my bean over the fan to help cool them faster.
I have been pouring them onto a metal cookie sheet and waiving some
hot pads over them for a couple minutes.
<Snip>
The common wisdom here is that it's better to go fairly quickly to
first crack and then slow down.  Poppers tend to to enhance the 'acid'
or small flavors at the expense of the 'bold' aspects.
<Snip>
First. How fast the poppery (unmodified)  roasts depends on how much
beans goes in.  The more beans you put in the slower the air passes
through it which allows the air to pick up more heat as it goes past
the heating coils.   Or in other words the more beans you put in the
faster it will roast.
Second.  You can adjust how fast the air is going through somewhat by
tilting the popper.  Try it.  Especially after they have dried out and
moving around a bit.
I use a thermocouple to display the beans temperature as it roasts and
a gram scale to measure my green beans load. Currently I'm working on
modifying it to roast more beans by adding a second fan to it.   There
are a couple sites documenting modifications for coffee roasting
poppers.
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4) From: Phil Palmintere
What is a good starting point for the number of grams of bean for a poppery?

5) From:
welcome Mark. I also used a popper for a while...but the roasts went too fa=
st (first crack blended with second) and did not make enough coffee in one =
shot.
After searching, I found some easy ways to slow the roast. You will get man=
y ideas here...but what I found was....
the use of a long extension cord really slowed the roast...i used a 50ft ex=
tension which slowed the roast to about 8 min.
tilting the popper also slowed the roast down by a minute or so.
there was a very long and helpful article online which I found and outlined=
 the various ways to improve roast. I will look for it and post the link...=
if I can find it.
I never experienced a smoky scent that I am aware of.
enjoy the journey. It has brought me much happiness.
Dean De Crisce
Sent from a Treo phone

6) From: Rick Copple
Mark Lizotte wrote:
<Snip>
Not to my knowledge. I've rarely ever had a smoky smell, unless the 
coffee descriptions said it would.
<Snip>
I doubt it. I started with a popper, and still use it on occasion when 
I'm out of roasted coffee and want to make a quick batch to brew up 
some. My popper roast very fast, full city right around 4 minutes. But 
I've never had smoky smells or tasting from it.
<Snip>
My current standard roasting method is with a Behmor. I used to roast a 
pound at a time in a wok on the stove, which served me well for several 
years, but it is a lot of work.
There could be a lot of opinions on how time will affect a roast taste. 
Generally, it seems the faster I've arrived at first crack, the brighter 
the cup. That's a generality not all beans will fall into. People also 
like to extend the time between first and second. Not only to nail roast 
like a city+ easier, but it seems to develop the bean flavors more.
As has already been mentioned, there are methods for extending a roast 
on a popper, and several have had good success with it. However, your 
experience may or may not match it. In my case, when I extended my roast 
past 6 minutes using some of these methods, like the extension cord, my 
beans started to taste baked and they all came out tasting the same no 
matter what bean it was. Even though I was getting times past 7 minutes, 
I went back to letting it roast to 4 minutes, and I've never been 
disappointed with the resulting coffee. While I think the Behmor 
probably nudges some richer flavors out, the difference between my 
popper roast and the Behmor is small (especially compared to the 
difference between my popper roast and a can of Folgers).
All that to say, the lengthening of time may help or it may not on the 
smoky thing. And the resulting flavor with either one is a taste issue 
which is subjective, and no one person is dealing with all the same 
variables. Each popper will pop a bit differently. By all rights, my 4 
minute roast shouldn't work, but they do, better than the 6. Go figure.
I would suggest you check a couple things that could produce a smoky 
smell. If you have too many beans in at a time, that could do it. Too 
many beans may trap too much heat underneath them, and cause the ones on 
the bottom over roast and smoke up the rest of the beans. You should 
have around 3 oz of beans at a time in there, for most air poppers. 
Experiment with batch size.
Another thing to check is open up your popper and clean it out. There 
may be some substance laying close to the heating coils that are smoking 
up once they get hot.
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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7) From: Brian Kamnetz
Mark,
Just to be sure, are your roasted beans at all oily?
Brian
On Thu, Feb 19, 2009 at 3:24 PM, Mark Lizotte  wrote:
<Snip>
<Snip>
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8) From: Jim Couch
the dark roast (past 2nd crack) do have a burnt smell to them......kinda
like charcoal that some folks might call "Smokey" and they are ALL oily
lookin.
Great observation Brian!
On Fri, Feb 20, 2009 at 8:50 AM, Brian Kamnetz  wrote:
<Snip>
-- 
111,111,111 x 111,111,111 = 12,345,678,987,654,321
"This is worse than a divorce... I've lost half of my net worth and I still
have my wife.."
Idiots are so much fun. Thats why every village has or wants one. "House"
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9) From: Jim Couch
I have just noticed that some Monsooned Malobar I just brewed in my vac pot
hast a definite "smokey" smell and even taste.
If there is one thing i can recognize, it is "smokey" after MANY hours
"drivin" a Big Green Egg, Smoke is somethin I "Know".
Jim
On Thu, Feb 19, 2009 at 2:24 PM, Mark Lizotte  wrote:
<Snip>
-- 
111,111,111 x 111,111,111 = 12,345,678,987,654,321
"This is worse than a divorce... I've lost half of my net worth and I still
have my wife.."
Idiots are so much fun. Thats why every village has or wants one. "House"
Homeroast mailing list
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10) From: Brian Kamnetz
Phil,
Let me answer in a round-about way. You want your roast to hit first
crack at 5 minutes or so, crack for maybe a minute, then stop
cracking, and have a pause of a minute or two before you hit second
crack. Always stopped about 20 seconds into second crack.
How do you achieve these times? Initially, a good way is by varying
the amount of green beans that you are starting with.
If your roast is going FASTER than the progression I describe above,
roast LESS coffee in the batch.
If your roast is going SLOWER than the progression I describe above,
roast MORE coffee in the batch.
Once you get that down, you can start to try to roast more at a time
through various techniques to slow the roast down (roasting more
greens will tend to speed up the roast).
Brian
On Thu, Feb 19, 2009 at 8:43 PM, Phil Palmintere
 wrote:
<Snip>
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11) From: R Nepsund
100 grams.  It depends on the particular beans if they move well with
100 you can try more.  I have done up to 130.
I have been modifying  my Poppery II.I added a second popper's fan to
the side and made it's speed adjustable.   I just roasted 200 grams,
but I have some things to work out with it.
On Thu, Feb 19, 2009 at 5:43 PM, Phil Palmintere
 wrote:
<Snip>
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12) From: Mark Lizotte
Thanks!
So far I've not seen any black or "burnt" beans. I agree...it seems the roasting is hit and miss. I hope to get a Behmor soon.
Mark
From: g paris 
To: homeroast
Sent: Thursday, February 19, 2009 2:54:46 PM
Subject: Re: [Homeroast] Ok...Finally a first post =-)
Mark: your roasts will be hit and miss. You are over roasting your beans.
No black beans, no burnt beans.
g
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