HomeRoast Digest


Topic: Do not do what I did (4 msgs / 130 lines)
1) From: Bonnie Polkinghorn
I roast with a Behmor and I have two drums, the one with the standard
spacing and the one with the smaller spacing.
This evening, I roasted 8 ounces of decaf Brazil Cerrado WP Decaf to a nice
Full City Roast in the smaller grid drum.
While it was cooling, I measured out 8 ounces of Guatemala Fraijanes - Finca
Agua Tibia in the larger grid drum.
When the decaf was done, I took the finished roast out, vacuumed and wiped
out the inside of the roaster.  Normally, I would put the roasted beans into
my colander and weigh them, and put them into a bag, then weigh out the next
batch.
I wanted to start the second roast quickly, which is why I measured out my
second roast in advance.
I put the drum back in and setup the roaster for the new roast.  I did a 2
minute preheat on P1, then switched to 1/2 lb P2 for 13:20.  I watch the
BehmorThing like a hawk.  1C should start at the 8 minute mark.  Well,
around the 6 minute mark I smell something that I should not smell, and I
look and smoke is billowing out of the roaster.  [Note - only smoke, smoke
only.]
I hit cool, I turn on the light, the beans are so black.  How did this
happen????   So Fast????
After opening some windows and turning on more fans and calming myself down,
I decide never to do that 2 minute preheat ever again.  I decide to put away
my decaf roast.  I look over, and instead of seeing the drum with the
roasted decaf beans, I see the drum with the green beans.
I had put the decaf drum with the beans already roasted to Full City back
into the roaster - egads!!
So, all is well.
I decide to go ahead and roast the Guatemalan beans.  I put them in, start
my 2 minute preheat, and decide to tell my story to the list.  Well, as I am
typing, I glance over and instead of noticing when 2 minutes is up, I fear
that about 5 minutes have gone by.
I can't stop the roast and restart it, it's beyond that point.  The roast
will have to wait some more.
What a disaster!  Ah well, live and learn.
Normally, for a Full City decaf, my beans lose no more than 14% of their
original weight.  These beans came in with a 22.5% loss and are blacker and
oilier than any beans I have ever seen, a true full French roast or beyond.
A perfect gift for my in-laws!
This taught me a few things:
Don't roast when you don't feel well and are in a hurry, doing the laundry,
the dishes and watching the Tour de France, and sending an email, all at 11
PM.
Thank you all for listening, and for your tremendous insights, I do learn
something new every day from this great group.
Bonnie P.
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2) From: Robert Flanery
Just slap a charbucks label on it and call it good.
On Fri, Jul 10, 2009 at 3:02 AM, Bonnie Polkinghorn <
bonnie.polkinghorn> wrote:
<Snip>
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3) From: raymanowen
I'm with you, BP!
I used to roast on the back porch in the wee hours of the morning, til I
kinda figured out what I was doing, what I liked and how not to get burned
doing it. Then I worried about how to store the roast for the few days until
it was consumed.
When I picked up the direct drive furnace blower and a screen mesh colander,
roasting got a lot more interesting because I could stop the roast at any
degree. No wondering how much farther the roast would "coast" on its own,
and where it would stop.
With no distractions, I could concentrate on the roast instead of wishing I
had.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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4) From: Tom & Maria - Sweet Maria's Coffee
Thats so funny , well, not funny but coincidental ... because I was 
testing a Hearthware and almost did the same thing: re-roasting a 
batch I already roasted, which would mean disaster if I didn't notice 
right away. I have always been slightly annoyed that the Hearthware 
iRoast won't allow you to just hit Preset1 then Roast after you have 
already done a batch. I usually just unplug it, plug it back in and 
then roast. Now I see why: they don't want you be able to re-roast 
your roasted coffee ... or at least they make it harder to do that.
Well, I am glad you caught it, and everything worked out okay in the 
end, except for a lot of smoke.
-- 
-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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