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Topic: Guatemala Oriente--Tricky to Roast? (4 msgs / 126 lines)
1) From: David Rossell
Guatemala Oriente is easily one of my favorite beans, but my roasting log for it reads like a litany of disaster:  Chaff fire, first crack running into second, under roasting, chaff fire.  Looking back at my records from almost two years of roasting, I have had more problematic roasts with Oriente than with all the other beans combined.  It's a sad business.  I roast indoors with a Behmor, typically .75 pounds at a time.  I have used several different profiles (P1, P2, P3), all with more or less the same result:  second crack starting while first crack is finishing, or an under-roast caused by over-compensation.
If anyone could share their experience with roasting this marvelous, but (for me) challenging bean, I'd be grateful.
David
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2) From: Seth Grandeau
David,
I don't have my roasting logs with me, but I have two suggestions, based on
your problems:
1.  Cut down to 1/2 pound.  This will cut the risk of chaff fire.
2.  Try P5, set the time at the start of the roast to 2:00, then after
hitting start, bump it back up to 20:00.  This will basically give you
something that looks like P5, but topping out at 95%, rather than 100%.
I've found with my Behmor that at 95%, it cycles on and off more quickly,
which should be more temperature stable (P1, for me, will cycle on and off
in a 40-ish second cycle.  P5 seems to be more like 20-25 seconds).  I found
it much easier to pick out a clear first crack this way, without running
into 2nd.
I'll send you my roasting notes, when I get home.  I've roasted the Oriente
several times, with out any fires. :)
-Seth
On Thu, Dec 10, 2009 at 5:12 PM, David Rossell
wrote:
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3) From: Doug Hoople
Hi David,
This is also one of my favorites, and it is a bit peculiar to roast. IIRC,
its color doesn't change in the same way as other beans and, also IIRC, I
think Tom mentions this in his writeup.
I'm also tempted to remember (off the top of my head, I don't have the
notes) that 1st crack arrives a little late, but I could be making that up.
I don't remember 1st running into 2nd, but I run a fairly long initial ramp,
with 1st crack at about 11 minutes, and finish at 15. It could be that the
long ramp gives me a more consistent 1st crack.
At any rate, if your resulting cups have been good, then the particulars of
your roast, however inelegant, are probably not that significant. There are
a lot better-behaved beans that are very undistinguished in the cup, so
count your messy blessings! :)
Doug
On Thu, Dec 10, 2009 at 2:12 PM, David Rossell
wrote:
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4) From: Yakster
This is a fantastic bean, but a bit of a challenge for me.
I roasted three batches in the Behmor at 13 ounces and one over a campfire
with an old fashioned popcorn popper.
My first roast was on June 8th during a heat wave.  The ambient temp was 88
and the voltage was low because of all my neighbors running their air
conditioning.  I roasted this on a P1 profile to find out when first crack
would occur, and the beans go away from me on this one.  First crack (which
is pretty quiet on this bean) ran into second and I ended up with a chaff
fire.  The beans, post roast (10.6 oz or 18.5% change) were oily, probably a
French or darker.  The roast profile was 1# P1 A and I did a 2 minute
pre-roast with this.  I got to first crack at 11:49 into the roast and
stopped the roast in second crack at 14:10.  These roast times don't include
the 2 minute pre-roast so I actually hit cool at 16:10 after starting the
pre-roast.
My second roast was July 3rd on a cooler day, ambient of 76 and the voltage
was good.  I roasted on a 1# P2 B profile with a 2 minute pre-roast.  13 oz
when in, 11.1 oz came out (14.6%) at about a City Plus roast.  The temp drop
on a 1# P2 B profile is at 12:00 (not counting pre-roast) and the first
crack hit at 11:53.  I hit cool at 14:16 and the cracks continued during
cool to 15:03 for 3:10 of first crack.  This was probably my best roast of
the bean.  Again, these times don't take into account the 2 minute
pre-roast.
My latest roast was on the night of November 13th at a much cooler ambient
temp of 56 degrees.  Voltage was good, but it was cold.  I tried to
duplicate my second roast so I programmed in 1# P2 B and gave it a 2 minute
pre-roast again, but first crack started this time at 13:01, a minute later
and a minute after the P2 second-leg temp drop.  First crack was 3:48 long
with about 20 seconds between the end of first and the start of second.  I
hit cool with the first few snaps of second and second continued from 17:08
to 18:05.  13 oz in, 11.1 ounces out just like the second roast, but this
time it was a full city roast with somewhat uneven bean coloring and some
signs of divots.
I think that the next time I roast this, I'm going to try one of the more
gradual (P3 - P5) profiles.
As for the campfire roast, I didn't take good notes but I remember really
enjoying this and getting strong cedar notes while sipping this in the
redwoods of Felton (near Santa Cruz).
-Chris
On Fri, Dec 11, 2009 at 12:32 PM, Doug Hoople  wrote:
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