HomeRoast Digest


Topic: Divots! (9 msgs / 200 lines)
1) From: james McDougal
Some time ago there was a discussion about how many first and second cracks
could be expected from each bean as we roast them.
Yesterday I was roasting 4 oz SM liquid amber espresso blend (1/2, P4, set
10 min, start, increase time) in the Behmor - Yes, I have gone to the "dark
side" with a doserless Rocky and an Andreja premium!
Anyway, I roasted about 2 minutes past 1C and stopped the roast.  Not sure
why (usally 2 min is just right for 4 oz) but It looked too light and the
weight loss was only 18.3% when I like it darker with about 21% weight
loss.  I decided to reroast after I had already cleaned the Behmor. I
roasted on P1 for 7:35 and got into a rolling 2C. After the roast I could
see (maybe 80-100) little black spots in the chaff collector - divots!
Amazing - they obviously came from 2C and there might have been enough of
them so that each bean threw one!
Mac
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2) From: J.W.Bullfrog
Divots are normally a product of a fast roast; which a behmor isn't.
On Wed, Apr 22, 2009 at 10:34 AM, james McDougal wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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3) From: Dean De Crisce
How do you like the andreja and your set up?
On 4/22/09, james McDougal  wrote:
<Snip>
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Sent from my mobile device
Dean De Crisce, MD
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
Mobile: 310-980-8715
decrisce.md
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4) From: james McDougal
Dean - I absolutely love it!
I did the click-clack mod to the doserless Rocky (and weigh each dose with a
scale that has readings of 0.1g). That allows me to easily and quickly
change the grind for other brewing methods. I must admit though that I
normally only drink espresso, now.
The Andreja is great! I love the way it looks (but wife doesn't),  I think
it looks like what I imagine "sputnik" might have looked like. Beautiful
hunk of stainless steel with levers, knobs. gauges and lights! It took me
about a month to learn to make good espresso - just too many variables, but
I got some expert in-home help from "cannonfodder" from home-barista.  The
group temperature gauge I added is the key to good consistent flushes and I
had to turn down the brew pressure to 9.  Bottomless portafilter and the
Weiss Distribution technique were also keys to success.
On sabbatical for 6 months -  writing a book while working at home makes it
too easy to pop upstairs and have another espresso! LOL
I'm definitely in heaven on the "Dark Side"
Mac
On Wed, Apr 22, 2009 at 1:35 PM, Dean De Crisce wrote:
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5) From: james McDougal
I guess that's what I get with a "reroast". Don't know if the monsooned
malabar in the blend makes it different. I'll be tasting the roast tomorrow,
but it's bound to be better than a roast that's too light.
Mac
On Wed, Apr 22, 2009 at 1:23 PM, J.W.Bullfrog wrote:
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6) From: Tom & Maria - Sweet Maria's Coffee
correct - fast roast produces more divots, but air roasting will too, 
since there is more outgassing during the roast process than drum 
roast (i know that doesnt apply here, but just wanted to point that 
out.) the second factor is the coffee. softer, lower grown will 
fracture easier, and i think the monsooned malabar, because of the 
unique processing, is soft and will divot easier. if a coffee is not 
flash roasted or theres some other issue, divoted beans will cup on 
par with non-divoted.
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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7) From: raymanowen
When the preliminary roast has been accomplished, there are no buttons to
accommodate the lack of moisture present from the start of the re-roast.
Roasting machines affordable to the home roaster or pseudo commercial
roaster do not have any feedback of the beans' response to the forcing
energy function. They're all just brute force machines and require
substantial understanding of the roasting art to outsmart and succeed.
A good learning set up for me has been the heat gun/ Bread machine, and it's
not just for classroom use. Vickie in Red Deer has commonly used the combo
outside when it's (-)40.
Cheers, Mabuhay -RayO, aka Opa!
On Wed, Apr 22, 2009 at 11:23 AM, J.W.Bullfrog wrot=
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-- =
Persist in old ways; expect new results - Insanity Triumphs...
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8) From: Sandy Andina
I used to get divots all the time with the i-Roast and i-Roast 2,  
especially with decafs taken past FC. Never seen 'em yet with the  
Behmor.  (But they sure are good sprinkled on ice cream!)
On Apr 22, 2009, at 2:30 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
Peace & song,
Sandy
www.sandyandina.com
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9) From: james McDougal
Thanks, tom,
Interestingly, the divots were very small (almost fly specks, but
unmistakeably divots) and if there were any chaff in the chaff tray I
wouldn't have been able to see them.  The beans do not show big divots like
I have sometimes seen in the past, where it looked like a corner of the bean
was blown off. These divots are in the center of the smooth side of the
beans and you have to look really hard to see them.  Regardless, espresso
tastes good today, but I still have some "dialing in" to do with dose and
temperature. Thanks for the great blend!
Mac
On Wed, Apr 22, 2009 at 3:30 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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