HomeRoast Digest


Topic: Does this sound right? (8 msgs / 247 lines)
1) From: Greg Rothschild
Hi all, 
I'm new to roasting and new to the list as of a few days ago. Is it ok to
ask very basic roasting questions? So far I've only seen posts on what I'd
call advanced topics and I don't want to spoil your fun ;)  If this list is
for more advanced discussions could someone please point me to a discussion
group/list that is a better fit for me? Eventually I want to be an advanced
roaster so my trip has only just begun.
If it is ok to ask... here goes. Voltage is good (119-123) and temp in the
house is 63F and the roaster is a Behmor. This is my first attempt at
roasting a blend and I want to know if what I did looks ok. The blend was
3oz Guatemala Huehuetenango, 3oz Ethiopia DP Yirga Cheffe and 6oz Brazil DP
Cerrado Fazenda Aurea. 12oz total with the one pound setting on the P4
profile (P4 is a three step ramp to full heat with full heat coming in about
65% of the way thru the roast). First crack started at 16:20 and lasted
about 1:30. I stopped the roast at 19:15, just as second crack started- I
actually pressed the cool button a split second before second crack started.
There were only a very few second cracks- it stopped almost immediately.
Beans look pretty dark to me though but they do not look burnt- FC+
possibly? I really don't know. So, think I did ok? By the way- do you
generally let blends rest longer than single origins? 
Thanks very much for any help you can offer.  
Greg
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2) From: Yakster
Greg,
Welcome to the list, I'm sure we're happy to help answer questions, whether
advanced or basic.
<Snip>
That'd be my guess since your going for a P4 roast.  Sounds like you did
pretty good for a beginning roast... did the beans look fairly evenly
roasted among the different origins or did it look like you got a pretty
mixed batch?  You can get blended starts of first and second cracks due to
the different origins responding differently.  12 oz is a good batch size to
try... I usually roast between 10 and 12, though most of my blends are done
post-roast.
How long have you rested the beans and how do they taste?  They should start
tasting good after three or more days, but there's no rule about trying them
earlier.  If you try pulling them as an espresso shot right away, you may
want to grind the beans and let them outgass for fifteen or so minutes on
the first or second day.
Also, it looks like the beans picked up quite a bit of momentum in first and
you got maybe a minute and a half between first and second... that's not too
bad, but you might try opening the door either during first crack or after
first to slow it down a bit.
If I were to guess, I'd say that this roast should taste pretty good.  Let
us know.
-Chris
On Mon, Mar 8, 2010 at 12:52 PM, Greg Rothschild wrote:
<Snip>
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3) From: Joseph Robertson
Greg,
Your most welcome here. This is most certainly you list for basic questions.
I hope is will always be that way.
Joseph
On Mon, Mar 8, 2010 at 12:52 PM, Greg Rothschild wrote:
<Snip>
-- 
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4) From: Peter Louton
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5) From: Jim Gundlach
Basic questions are quite welcome, we all have been there.  My basic  
suggestion is to start with single beans rather than blends.  You can  
learn a lot from the very good beans we get here.  I find blending  
rather difficult and often feel I am losing something by mixing the  
good beans.
       pecan jim
On Mar 8, 2010, at 2:52 PM, Greg Rothschild wrote:
<Snip>
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6) From: Joseph Robertson
Greg,
Unless all you drink is espresso and even if it is I would have to agree
with Jim on this. Most of us here started with a more simple equation by
learning with a SO bean. Once you get your skills fine tuned then I would
move on to fine tuning my taste buds for espresso blending. This I still
need to pratice much more of myself.
Best roasts possible,
Joseph
On Tue, Mar 9, 2010 at 4:24 PM, Jim Gundlach  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
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7) From: Sandy Andina
Actually, the first greens I ever roasted were Liquid Amber, because a friend had sent me some home-roasted Malabar Gold (greens unavailable) to prove to me how much better home-roasting could be than even specialty-roast-shop, and that was the closest thing SM's seemed to have had to it.  I rarely pulled S.O. espressos (I think I did only Aussie Mt. Top), using mostly that, Monkey & Donkey before reading the blending page notes and putting together "Rocket Fuel," with each varietal roasted pre-blending. And it took me almost 2 years before I did that, using stuff from SA samplers plus some Monsooned Malabar and Premium Robusta I'd ordered separately (from SM's of course).
On Mar 9, 2010, at 9:08 PM, Joseph Robertson wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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8) From: miKe mcKoffee
Ditto the Welcome to the List. Enjoy the Journey.
IF as Chris surmised you're roasting targeted for espresso brewing agree
that blend could work. I'd suggest a profile attempting to hit start of 1st
(SOF) more like 12 to 13 min, if for espresso with end of roast (EOR)
stretched from SOF a good 4 to 4 1/2 min. If non-espresso still earlier 1st
and ~3 to 3 1/2 SOF to EOR. Can't say which profile, but would need higher
heat earlier and less later. Don't roast with the Behmor so can't give
specifics.
Din-din ready so that's it for now...
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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