HomeRoast Digest


Topic: List Traffic at Zero (23 msgs / 567 lines)
1) From: Robert Yoder
Greetings, Roaster-folk,
 
No posts received for several days.  Is the list down?
 
Test, test, test,
 
Happy Roasting,
 
robert yoder
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2) From: Kevin C
Roasted some liquid amber tonight and looking forward to tomorrows SM package being delivered. 
-kc 
On Sep 23, 2010, at 7:36 PM, Robert Yoder  wrote:
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3) From: mary deem
Still here.....just busy roasting :)
Mary
On Thu, Sep 23, 2010 at 8:36 PM, Robert Yoder wrote:
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4) From: Robert Yoder
Thanks!  What roaster are you using?
 
Happy Roasting,
 
robert yoder 
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5) From: mary deem
A modified West Bend Poppery I popcorn popper.  My husband modified it so
that the heater and fan are on separate switches as well as resetting the
thermostat higher.  I love this popper...the only draw back is that I can
only roast about 8 oz max at a time.
What roaster are you using?
Mary
On Thu, Sep 23, 2010 at 10:51 PM, Robert Yoder wrote:
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6) From: Kevin C
Well tonight I was feeling lazy so I whipped out the behmor for the liquid amber instead of moving the propane tank back to the roasting grill after the propane died in the food grill. Some days all you can do is just roll with punches. 
I will let it rest until Saturday or maybe Sunday if I can. Not too happy with my blend and roast currently in the maestre espresso grinder based on the CR  finca Alaska. It came out a bit light and is kind of sharpish on the tongue. 
And you?
-kc 
On Sep 23, 2010, at 9:51 PM, Robert Yoder  wrote:
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7) From: mary deem
I grind with a cheapo Mr Coffee blade grinder (the horror the horror...can't
afford a good burr grinder yet).  I brew with an espresso pot (my
preference-grew up using them) and occasionally with a French Press.  With
both brewing methods I found the CR Finca Alaska quite nice...toasted
marshmellows, sugar cane, and a little chocolote.  It did seem rather light
bodied.
What otehr goodies do you have in your blend (the one with the Finca
Alaska)?
Brewing methods really can change the flavor profile of one's roast...yeah I
know obvious in theory but in practice it still elicites a 'wow'from me.
I recently got to taste a batch of my City + roasted Ethiopian Sidamo
Shakiso Maduro ground through a Capressi burr grinder and pulled as an
espresso shot through a Gaggia Espresso machine.  My goodness it was super
fruity and tart...like a red rasberry.  How different it was than as brewed
in my espresso pot-where it is less acidic, has more wine notes but slightly
less bright fruit.  It was amazing what a different sort of grinder and
brewing method does to one's roast!
It made me wish that I had a high end espresso machine to try my roasts
on-side by side with my espresso pot.
Has anyone had this experience?
Mary
On Thu, Sep 23, 2010 at 11:31 PM, Kevin C  wrote:
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8) From: Robert Yoder
Thanks, Mary!
 
Happy Roasting,
 
robert
 
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9) From: Yakster
My last roast of coffee, Kenya, is staling in the cupboard while I'm in
Milan.
I put most of it in the freezer post roast but left a little out and
defrosted a little Black Cat Classic for use before the trip.  We'll see how
it holds up when I return.
I'm looking forward to visiting the number 2 winner in the Nordic Roasting
Competition in Gothenburg, da Matteo, but they're not open very late.  I
hope that the Swedes I visit are as eager to take coffee breaks during the
day as the Italians here.
Pardon any spelling mistakes, I'm having to remote desktop into a PC at work
through a VPN for any mail during the day and this browser doesn't have
spell check.
When I come home, I want to do some espresso roasts.  I've got Liquid Amber
and several workshop blends to roast, some I haven't even tried yet.  I want
to see how these do on the Twist compared to the La Peppina.  So far, the
Black Cat Classic that seems to like a cooler temp is pulling nicer shots
the first time on the Twist which is great but bad too since I've been
practicing on the La Peppina for nine months so what gives?  I'll try and
get some pictures in Sweden.
Enjoy.
-Chris
On Thu, Sep 23, 2010 at 5:36 PM, Robert Yoder wrote:
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10) From: Kevin C
<Snip>
Alaska)?
I did a couple different blends over course of the month. Mostly the Ethiopia shakiso but also some Sumatra, and Yemen. The last batch was both Ethiopia and Yemen. 
My problem is I am a lazy roaster. These coffees should be roasted separately and blended afterward. Then I could have had something fabulous... But the grill takes so much prep with current cool-down method using ice and the b16k is so slow when i need 2 or more #s post roast per week...
I am very interested in the shiny new roaster Tom had a video of recently. Or a welder and learn to use a welder and weld up something like the drop chute into a cooling system. Like that will happen. ;)
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11) From: Robert Yoder
Hi Mary,
 
I started with a popper, moved to an uber-popper with total control of heat and fan, and then bought a Behmor.  The Behmor brings out flavors I didn't get with the fluid roasters, but roasts too fast at P1 and P2.  I will get around to roasting this afternoon and plan to use one of the gentler ramp profiles in hopes of producing a 12-minute or so roast.
 
Happy Roasting,
 
robert
 
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12) From: mary deem
Robert -
What unique flavors does the Behmor bring out that a Popper doesn't?
Overall, are you happier with your Behmore than you were with your
uber-popper? Do you miss having more manual control with popper - as opposed
to pre set profiles on the Behmor?  Can you alter or create your own heat
profiles on the Behmor?
I have to admit that aside from the small roasting capacity, I am very happy
with my modified popper (I don't think it qualifies as an uber popper
yet...)...so my questions are merely out of curiosity...but it is always
interesting to hear comparisons/experiences between air poppers and other
roasters.
Thanks for sharing your experiences :)
Mary
On Sun, Sep 26, 2010 at 5:01 PM, Robert Yoder wrote:
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13) From: Michael Wascher
I'd have stayed with a popper except for the Behmor's capacity.
My best roasts have been from a popper, and I miss the great access to the
beans as they roast -- much better visibility, audibility & smell-ability
with a popper,
“We’ve got no money, so we’ve got to think.”
--Dr. Ernest Rutherford, the father of nuclear physics
On Sun, Sep 26, 2010 at 7:51 PM, mary deem  wrote:
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mp
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ariascoffee.com
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ariascoffee.com
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14) From: mary deem
Michael - thanks for that insight.  I have not roasted in anything except my
popper so I am always curious to hear from former popper roasters who have
switched to other methods.  It seems like many people move away from poppers
mainly because of the limited load capacity..but those are not the only
reasons of course.
Everyone else....keep the comparisons and opinions coming :)
We can also open this up to to other roaster types as well.  I have had
wonderful pan roasted coffee for example..talk about some flavors one does
not find in air poppers...there is this wonderful smokey quality-even at
lighter roasts.
Thanks
Mary
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15) From: Peter Louton
Hi Mary and all,
I roasted in a pan for a year using a convection.  It was a lot of fun doing it that way.  I did get some wonderful roasts, but getiing them to be really even was a challenge and I didn't experiment with longer/slower roasts till late in the game.  I loved some of the flavors and one of my favorites was a charred set of Kenyan beans that were truly amazing in a Bialetti and all of the smoke flavors permeated the tasted buds without overpowering the rest.  But it was only good in the Bialetti :-)
The reason I swithced to the Behmor, was that it produces a lot less smoke and I can do it year round indoors and not have to have an exhaust fan and my kitchen door open when it is 10 degrees to roast some coffee.  I don't miss the fire department  for the smoke alarm going off or the neighbors calling them for smoke smells emmanating from my house.  
I like rhe Behmor a lot.  I do wish I could play with longer or darker roasts, may try to preheat beans in oven first then add then to Behmor.  I have done some great roasts with the Behmor where my friend who is a commercial roaster asked what I did.  Plus it is really affordable
-- Sent from my Palm Pre
On Sep 26, 2010 23:12, mary deem <catechumenes> wrote: 
Michael - thanks for that insight.  I have not roasted in anything except my
popper so I am always curious to hear from former popper roasters who have
switched to other methods.  It seems like many people move away from poppers
mainly because of the limited load capacity..but those are not the only
reasons of course.
Everyone else....keep the comparisons and opinions coming :)
We can also open this up to to other roaster types as well.  I have had
wonderful pan roasted coffee for example..talk about some flavors one does
not find in air poppers...there is this wonderful smokey quality-even at
lighter roasts.
Thanks
Mary
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16) From: Sheila Quinn
For having "zero traffic," this thread has sure gotten long...LOL!
Since we're talking about roasters, I haven't used my Behmor in a couple 
of months. I have so many poppers sitting around that I decided to use 
them for a while and experience some variety in my roasting. I'm finding 
they aren't too consistent because even two of the exact same model can 
vary wildly. But it's fun experimenting, especially since I'd never even 
tried out a couple of them. I seem to find them everywhere in thrift 
stores and *must* buy them, even though I already have more than enough.
I can't even drink much coffee anymore, so my beans seem to last forever 
now. But even though I can usually only have one cup a day (or half a 
cup), I still want it to taste good! Why not have that one cup be the 
best it can be?!
Sheila
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17) From: Allon Stern
On Sep 27, 2010, at 12:40 AM, Sheila Quinn wrote:
<Snip>
I've been doing mostly heat gun roasts. I haven't played with my iRoast very much lately, because it's so annoying to get good results out of it - the on-board controller is nothing but lies when it comes to any actual profiling.
I haven't gotten a behmor; though the roasting capacity, afterburner, and mechanism appeals to me, I'm much more hands-on -- the controller seems very much point-and-shoot-camera style to me; too much automation without revealing what it's doing, or allowing any modification to the program without gaming the device (e.g. opening the door, etc). I want real profiling.
I recently picked up a *very* nice PID unit that allows for 16-step ramp & soak programs. Last night I took a screwdriver and wire cutters to my perfectly good iRoast2 and chopped out the control logic, put the fan on a dimmer, and wired up an SSR to the heater coils. I haven't done a roast on it yet, but I'm getting close. Baby steps.http://www.sweetmarias.com/hearthware/Hearthware_I_Roast_Tests.html says:
"But be reasonable, you are not going to see a roaster with $500 of PID controls and multiple thermocouples and bean probes and a Comm Port for your PC. What we have here is something that works well at default settings and takes home roasting where it has never gone before, into basic profile programming"
Well, now I have a roaster with maybe around $350 of PID controls and a single thermocouple.
(I didn't pay anywhere near that for the PID, thank you eBay)
Now I've gotta figure out how I want to set the profile.
Anyone with a PID'ed roaster want to chime in?
(FWIW, it's an Omron E5CK-T)
Anyone have a good source of starting-point PID roasting recipes?
-
allon
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18) From: Sheila Quinn
The heat gun was my go-to roasting method for quite a long time. I like 
that it's so hands-on and controllable. You can get some fantastic 
results, and you really learn a lot about how the beans roast. What I 
*don't* like is that it's so messy and smelly...the smoke smell gets on 
me so much that I have to take a shower immediately after roasting.
Sheila
Allon Stern wrote:
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19) From: Allon Stern
On Sep 27, 2010, at 1:36 PM, Sheila Quinn wrote:
<Snip>
Exactly.
OTOH, the kids enjoy the "chaff storm" :D
(I have my roasting bowl inside of a larger bowl that insulates my legs from the heat, and the chaff tends to collect in the outer bowl. The kids come and stand in front, and I aim the heat gun into the outer bowl to blow chaff all over them )
-
allon
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20) From: raymanowen
Let's see if I send this one- two previous ones hit the bit bucket!
"The kids come and stand in front, and I aim the heat gun into the outer
bowl to blow chaff all over them"
Now for The Rest of the Story-
The kids always materialize when you might aim a heat gun directly into a
metal bowl in your lap. I can only imagine the colorful metaphors
That-Must-Never-Be-Repeated as you realize what the Hell you just did!
Several minutes into the roast, the heat gun is hot, the beans and inner
bowl are nearly 400° F, the outer bowl in your lap is headed for 100° F=
 and
you blow heat directly into it. I can imagine a Three Stooges episode.
That's why your kids come running. When they hear the heat gun blower, they
know some new expressions are only a few minutes away...
Cheers, Mabuhay, Café bueno, Aclamaciones -RayO, aka Opa!
-- =
Persist in old ways; expect different results - suborn Insanity...
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21) From: Allon Stern
On Sep 27, 2010, at 11:17 PM, raymanowen wrote:
<Snip>
 F and
<Snip>
ey
<Snip>
ehhh, wise guy! nyuk nyuk nyuk!
Except it's a brief burst of air to blow the chaff out, nothing sustained; =
very little actual heat gets transferred.
Hey, I don't want to interrupt the roast any longer than necessary....
-
allon
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22) From: Terry
Hello Mary,
I use an unmodified West Bend  Poppery I for my roasting.  I love it.  I have 
considered modifying it like your husband did.  I did a bad job on a cheap 
generic model so I am hesitant to crack the case on my best popper.  Do you have 
any advice to ease my concerns?
-Terry
From: mary deem 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Thu, September 23, 2010 8:08:47 PM
Subject: Re: [Homeroast] List Traffic at Zero
A modified West Bend Poppery I popcorn popper.  My husband modified it so
that the heater and fan are on separate switches as well as resetting the
thermostat higher.  I love this popper...the only draw back is that I can
only roast about 8 oz max at a time.
What roaster are you using?
Mary
On Thu, Sep 23, 2010 at 10:51 PM, Robert Yoder wrote:
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23) From: mary deem
Terry -
My husband said the hardest modification he did was installing the
thermometer through the side of the popper!  Separating the fan and heater
switches as well as changing the thermostat were a breeze compared to trying
to drill a hole through the side of the popper's plastic casing.   Hopefully
that should be encouragement enough.
Here is a link that my husband used as a guide for separating the heat and
fan switch and the thermostat adjustment.  It is an excellent post on the
Homeroasters forum. It has almost every mod possible so you will have to
scroll down to find the mods you want.  Heat and fan separation and
thermostat adjustment or disabling are located about midway down the page,
from section *P1 2-10 *to the end.http://www.homeroasters.org/php/forum/viewthread.php?thread_id'0There are many other interesting mods on this post in case you get
inspired.
Note that there are not instructions for doing a side installation of the
thermometer (as opposed to the traditional 'through the top' method as
described on SW's air popper page).  I am guessing that you would want to
stick with the traditional method since it is far easier...drilling the side
of the case was difficult in trying to avoid the part where metal chamber
begins while keeping the thermometer angle correct.
According to my husband, there is nothing that you can really mess up in
these two basic mods (heat/fan and thermostat mods)...but then he is very
technically proficient.  You might want to get a back up, if only to give
you the confidence to crack the case open and start making those mods!
Making those mods will give you so much more contorl over your roasts.  You
will be able to slow or speed up your heating ramps....extend the period
before first crack..and many other goodies.  It will literally make you more
creative in your roasting.
If you run into any problems let me know.  I can get my husband to give you
needed advice...but he swears that the mods should be very easy to do.
Good luck!
Mary
On Tue, Sep 28, 2010 at 3:18 PM, Terry  wrote:
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