HomeRoast Digest


Topic: Outside temp sure makes a difference (12 msgs / 322 lines)
1) From: Phil Palmintere
A few weeks ago, I roasted in the evening outside with the air temp about 40
to 45 degrees, and it took a looooong time to get to 1st crack & I gave up,
not achieving 2nd crack.
 =
Yesterday, it was close to 80 degrees outside, and I hit 1st crack in about
4 mins & 2nd crack at about 6  mins.
 =
 =
Outside temperature sure makes a difference!  =
 =
Do any of you roast outside in climates with a *cold* winter?  =
 =
 =
Phil
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2) From: Skydragon454
I do, but I live in Texas so if I plan ahead I can miss our 2 weeks of  =
winter. If I have to roast when its chilly I just move the heat gun closer =
to  =
the beans :)
 =
 =
In a message dated 4/19/2009 8:57:30 P.M. Central Daylight Time,  =
phil.palmintere writes:
A few  weeks ago, I roasted in the evening outside with the air temp about =
40
to  45 degrees, and it took a looooong time to get to 1st crack & I gave  =
up,
not achieving 2nd crack.
Yesterday, it was close to 80  degrees outside, and I hit 1st crack in about
4 mins & 2nd crack at  about 6  mins.
Outside temperature sure makes a  difference!  =
Do any of you roast outside in climates with  a *cold* winter?   =
Phil
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Homeroast  community pictures -upload yours!) :  =http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820**************Access 350+ FREE radio stations anytime from anywhere on the =
web. Get the Radio Toolbar! =
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3) From: Bob Hazen
What kind of roaster are you using?
Bob

4) From: Ross Landrum
I have the problem here in Texas for about one week a year (Houston has no
winter) but I expect I will be starting from scratch as I will be moving to
Salt Lake soon.  I roast with a fresh roast and if the temp is below 50F I
can't get second crack.
On Sun, Apr 19, 2009 at 9:11 PM,  wrote:
<Snip>
ee.
<Snip>
3)
<Snip>
ee.com
<Snip>
-- =
Ross Landrum
ralandrum
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5) From: Slinkster
Same what he said.  I use a CaffeRosto (let it live long!), if the temp 
drops much below 60 I put it in a copier paper box windbreak.  I can 
roast during "winter" here but I just watch the weather forecasts and 
roast double for several days ahead of the forecasted Blue Northers.
Skydragon454 wrote:
<Snip>
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6) From: Andy Thomas
I like to roast when it's about 45-50F. That slows the Poppery (well, my Po=
ppery, anyway) to just about the right roast time -- usually.
Andy
From: Phil Palmintere 
To: Homeroast
Sent: Sunday, April 19, 2009 6:57:16 PM
Subject: [Homeroast] Outside temp sure makes a difference
A few weeks ago, I roasted in the evening outside with the air temp about 40
to 45 degrees, and it took a looooong time to get to 1st crack & I gave up,
not achieving 2nd crack.
Yesterday, it was close to 80 degrees outside, and I hit 1st crack in about
4 mins & 2nd crack at about 6  mins.
Outside temperature sure makes a difference! =
Do any of you roast outside in climates with a *cold* winter? =
Phil
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      =
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7) From: Phil Palmintere
<Snip>
I'm using a hot-air popcorn popper.
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8) From: raymanowen
On Sun, Apr 19, 2009 at 7:57 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
p,
<Snip>
ut
<Snip>
ee.com
<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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9) From: raymanowen
[...hit 1st crack in about 4 m & 2nd crack at about 6  m.]
You Hot Rod- basically turn it On and start listening for 2nd Crack to chime
in.
That's almost Instant Coffee!
You're right, ambient temperature calls the shots. I roast with a HG/BM
under the carport. 30 F isn't too hard, but if the flags are moving arou=
nd
at all next door, we will experience Incipient Cyclone between the
buildings.
That's exactly what happened to me when I decided it was time to finally
give the Vietnamese coffee beans an "honest" roast/ grind test - after four
years in a poly bag in the box. It turned out very well, in spite of having
to practically bury the HG in the bean mass to keep things moving.
The stiff gusts almost wiped out the roast til I remembered to bury the HG
in the beans.
Cheers, Magandang Tanghali -RayO, aka Opa!
Got Grinder?
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10) From: R Nepsund
I get around that with my popper by putting a box on it's side and
setting the popper partially in the box.  Some of the hot exhaust gets
recycled back into the popper.
On Sun, Apr 19, 2009 at 7:43 PM, Ross Landrum  wrote:
<Snip>
to
<Snip>
F I
<Snip>
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11) From: Jason Riedy
And Bob Hazen writes:
<Snip>
To which Phil Palmintere responds:
<Snip>
With the cardboard paper box trick, I've roasted in snow using a WB
Poppery II: 
 http://www.flickr.com/photos/jason-riedy/3045399990I did try roasting once when the temperature was well below freezing,
but I ended up baking the beans.
You do have to play close attention not to roast too quickly.  I often
prop one end of the box up about to the height of the popper.  On the
snow days, though, I lowered the box to the ground in bursts.
This *will* become very, very hot.  And the cardboard will be very dry.
Be careful about fire.  I always keep a fire extinguisher within easy
access range, and I roast where nothing else can catch fire easily.
Also, the outlet I'm using seems to keep the voltage nice and high.  If
the voltage is too low, if the cord is too long, if other appliances are
drawing too much, etc. a popper may not generate enough heat even with
other tricks.
Jason
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12) From: Viking
<Snip>
New here, Hi.  I use a hot air popper also.  Most days here, in Canada, this time of year are around the 40 degree F mark, so I roast open for five and one half minutes, then set the popper in the box it came in and close a flap over the vents (put the plastic top on at this time.  Within about two minutes it then hits first crack, and I open the box again till first crack ends.  Then I reclose the box till second crack begins and then quickly open the box, unplug the popper, take off the top and empty the beans into the cooler.  This - so far - is consistently giving me a nice medium brown bean, which when rested for two days, becomes excellent espresso.  Has worked so far for Yirgachef, Huehuetenango and Bourbon. Earlier in the year, when it was just below the freezing mark, I started inside the box, and after five and one half minutes, closed the box till first crack and all else was the same.  I am new to roasting, and definitely not a pro by any means, but so far this is
  working.  Soon, I will learn a new method as the temps go up again.  I may have to roast at night to get any control when it gets really warm here.  As I am really enjoying the freshness results, it probably will not be long before I upgrade.
Thom
Ontario, Canada
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