Just ordered my (our, Compass Coffee's) 3rd & 4th 60 pounders this afternoon:) It been keepin' the SO grinder busy at the Roastery, as well as pour-over, press pot, beanie retail bags etc. miKe <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
mike or mcsparky, any tips on getting the most out of Jimma? I've gotten some decent roasts, but they fade on me quickly. I roast in a Behmor, usually around 275 to 300 gram load. I've tried P1 all the way through 1st then immediately cool, p1 45 second into 1st then cool, p2 powering back 45 seconds into 1st and stretching the roast out to 4 minutes after start of 1st and p1 all the way through rolling from 1st right into 2nd. In all instances, I'm hitting 1st about 12 1/2 to 13 1/2 minutes in. perhaps this is too quick in the behmor as it takes a while for the roast to get from room temp up to 300 f. I get great fruit with the P1 killing 45 seconds into 1st, but also get a sharp taste under them, this is 3 days out from roast. going all the way through 1st, fruitiness seems to fade 4 to 5 days out and the flavors turn sharp. I'm thinking of increasing the load to stretch the dry time. Any suggestions welcome On Tue, Sep 28, 2010 at 10:08 PM, miKe mcKoffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
How are you brewing it? Jimma is pretty round and oily, it shouldn't be = going sharp on you. Definitely stone fruit with floral and a little bit = berry here and there, but shouldn't be any of those overly bright, tart cit= rus flavors. Espresso or manual? What are your times from first to finish? -bry Bryan Wray Compass Coffee 360.831.1480 Bryan It is my hope that people realize that coffee is more than just a caffeine = delivery service, it can be a culinary art- Chris Owens --- On Tue, 9/28/10, ricky carter wrote: From: ricky carter Subject: Re: [Homeroast] Jimma > PID iRoast To: "A list to discuss home coffee roasting. There are rules for this list,= available athttp://www.sweetmarias.com/maillistinfo.html" Date: Tuesday, September 28, 2010, 7:36 PM mike or mcsparky, any tips on getting the most out of Jimma? I've gotten some decent roast= s, but they fade on me quickly. I roast in a Behmor, usually around 275 to = 300 gram load. I've tried P1 all the way through 1st then immediately cool, = p1 45 second into 1st then cool, p2 powering back 45 seconds into 1st and stretching the roast out to 4 minutes after start of 1st and p1 all the way through rolling from 1st right into 2nd. In all instances, I'm hitting 1st about 12 1/2 to 13 1/2 minutes in. perhaps this is too quick in the behmor as it takes a while for the roast to get from room temp up to 300 f. I get great fruit with the P1 killing 45 seconds into 1st, but also get a sharp taste under them, this is 3 days out from roast. going all the way through 1st, fruitiness seems to fade 4 to 5 days out and the flavors turn sharp. I'm thinking of increasing the load to stretch the dry time. Any suggestions welcome On Tue, Sep 28, 2010 at 10:08 PM, miKe mcKoffee wrote: <Snip> as <Snip> ariascoffee.com <Snip> Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
I brew Press pot (52 gr/950ml - grind setting of 32 on baratza maestro) CCD (20 gr/ 350ml -grind setting of 14 - 3 minute steep) Bee house - (free form, but shoot for 18gr/300 ml with a two minute pour - grind setting 12) My roasts are of two categories 1. runs 3-4 minutes after start of 1st utilizing P2 1# with the power cut approx 1 minute into 1st 2 approx 2 minutes after start of 1st utilzing either P1 (250 - 275 gr load) or P3(1/2 # , 200 gr load) the short times in method 2 are to try to keep it from rolling right into second. I can stretch even longer with P2, but it's so freaking hit or miss with the timing of the power cut. I got the most fruit and even a bit of blueberry on the shortest roast, I killed the roast after 45 seconds of 1st, however 1st rolled on for over a minute after hitting cool! I saw some comments that this bean starts 1st crack at about 10 degrees hotter than other beans, so I was shooting for a normal temp to end the roast on, though it's all guesswork with the Behmor in regards to temp. Thanks for an suggestions you may have! On Wed, Sep 29, 2010 at 5:43 PM, Bryan Wray wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
When brewing french press, the only suggestion I have is to get the tempera= ture way up and do your best to keep it there. Typically you lose about = .1F per second in a French press, but that depends on the material of the p= ress. For what it's worth, I don't think French press is the ideal metho= d for this coffee at all. I much prefer it in a dripper. This coffee, in all brew testing we have done, seems to do best at around 2= 01F. For a 12oz (341g) pour over (Beehouse as well) my method is currently: 22 grams coffee ground... uh... very fine filter drip. Numbers on a grin= d dial do nothing for me on this one. We grind ours on 6.75 on our Ditti= ng if that means anything to you, lol. I wet the grounds with 65 grams of water and allow to bloom for 18-25 secon= ds depending on when I think the bloom has stopped rising. At that point I pour the remaining water working in a clockwise pattern out= ward. For the next 45 seconds (so a timer would be showing 1:15 at the e= nd) I try to work outward fast enough to re-saturate all of the grounds "ri= ding the bloom" the whole way through. I then work my way back into the = middle and throttle my pouring speed so that I arrive at 365g of water (rem= ainder is absorbed in the grounds) at the 2:45 mark. At 3:15 you should = be completely done dripping. All that said, admittedly I've been focusing more on single-origin espresso= for this one than as manual brewed. miKe would have more on the roasting than I would, this one is his baby as = far as roasting goes, just my baby as far as brew parameters go. To the = best of my knowledge it's 4:30 from start of first to end of roast, finishi= ng temperature in the neighborhood of 432 degrees. I've done a lot of roasting on a Behmor (about 1000 pounds worth over 1200 = roasts). You are definitely going to want to get a thermometer in there = somehow. I simply put mine in through the door (i.e.- stick it in, on to= p of the drum, and close the door so it's held in place). However you want to do it, the best way to work with this one on a Behmor i= s going to be to push it as hard as you can up until about 10 seconds of fi= rst (not including outliers... call it committed first, but not quite rolli= ng, lol) and then ease off and let it coast (without decreasing in temp at = any point) until about 4 minutes past first, without any second. No wher= e near second, really. Hard to first, easy does it in first, then kill it. -bry Bryan Wray Compass Coffee 360.831.1480 Bryan It is my hope that people realize that coffee is more than just a caffeine = delivery service, it can be a culinary art- Chris Owens --- On Wed, 9/29/10, ricky carter wrote: From: ricky carter Subject: Re: [Homeroast] Jimma > PID iRoast To: "A list to discuss home coffee roasting. There are rules for this list,= available athttp://www.sweetmarias.com/maillistinfo.html" Date: Wednesday, September 29, 2010, 7:02 PM I brew Press pot (52 gr/950ml - grind setting of 32 on baratza maestro) CCD (20 gr/ 350ml -grind setting of 14 - 3 minute steep) Bee house - (free form, but shoot for 18gr/300 ml with a two minute pour - grind setting 12) My roasts are of two categories 1. runs 3-4 minutes after start of 1st utilizing P2 1# with the power cut approx 1 minute into 1st 2 approx 2 minutes after start of 1st utilzing either P1 (250 - 275 gr load) or P3(1/2 # , 200 gr load) the short times in method 2 are to try to keep it from rolling right into second. I can stretch even longer with P2, but it's so freaking hit or miss with the timing of the power cut. I got the most fruit and even a bit of blueberry on the shortest roast, I killed the roast after 45 seconds of 1st, however 1st rolled on for over a minute after hitting cool! I saw some comments that this bean starts 1st crack at about 10 degrees hotter than other beans, so I was shooting for a normal temp to end the roast on, though it's all guesswork with the Behmor in regards to temp. Thanks for an suggestions you may have! On Wed, Sep 29, 2010 at 5:43 PM, Bryan Wray wrote: <Snip> t, <Snip> sts, <Snip> , p1 <Snip> ay <Snip> ariascoffee.com <Snip> ariascoffee.com <Snip> ariascoffee.com <Snip> Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 = Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
Bryan's roast description pretty spot on. I'll elaborate a hair, start of 1st ~11:30 targeting EOR ~15 to 15:15 not quite 4min final stage. AND it's not ease off as 1st starts, it's SLAM on the brakes! just short of stalling or final stage will be either too short in time or run too dark a roast. Of course how "your brakes" react depends on the roaster and batch size. 7.09LB Jimma (to yield 6lb roasted) in USRC 3k I'm slamming the brakes dropping flame and kicking up air-flow to max hitting first, then minute and half later dropping airflow again:) Airflow and drum roasting can be a paradox, higher airflow can increase rate of roast by increasing convection but it can also slow roast by flushing out heat, interesting balancing act to learn and continue learning... FWIW dropping Jimma at about 432f, City+, ~20 to 25f before anticipated 2nd. A big key is a well developed start of 1st through finish stage of ~3:45 NEVER stalling. Control of your roaster is King, no matter what roaster. FWIW my timing points would have been about 1:30 earlier split wired Caffe Rosto dual variable voltage profile roasting with final stage duration about the same, maybe 15sec. The Behmor is great bang for the buck but I can't tell you how to effectively use one stock. I only used mine for about a month and hated it, mainly because it didn't afford the roast control I'd already had for years. That was three years ago. Even directly controlling the heater via variac didn't help enough because drum rotation was so slow yielding poor convection. If I hadn't acquired a CCR HotTop so soon after the Behmor likely would have mod'd it further with faster drum and bean temp probe making it a decent roaster. Slave to the Bean miKe mcKoffee www.CompassCoffeeRoasting.com URL 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/= <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> Homeroast mailing list Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
Thanks for your input guys! I really appreciate it. MiKe, I feel the same way about the Behmor regarding control, it's a real drawback. Anxiously waitingt to see what price point Tom lists the Quest M3 at! On Thu, Sep 30, 2010 at 1:38 AM, miKe mcKoffee wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Hi MiKe, Thanks for your posts! So much to learn! <Snip> Even directly controlling the heater via variac <Snip> Can you clarify the drum-rotation/poor convection comment? Is there a typical shop-roaster drum-rotation speed? How is that chosen? Happy Roasting, robert yoder <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Believe I saw some comments from Tom cautioning about the "dangers" of spinning a Behmor drum too fast, something about it causing chaff collection problems and messing with the ability of the beans to transfer heat to each other perhaps problems would be a better word than dangers.......... On Thu, Sep 30, 2010 at 8:36 AM, Robert Yoder wrote: <Snip> -- "Idiots are so much fun! Thats why every village either has one or wants one!" G. House MD. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Thanks again to MiKe and Bryan for your suggestions, I roasted up a batch last night and "slammed on the brakes" by opening the door to the behmor almost all the way through 1st, i got 3:40 from start of 1st to end of the roast, early result seem the best yet! Thanks guys for taking the time to be so specific with your recommendations! On Thu, Sep 30, 2010 at 10:49 AM, Jim Couch wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
This is weird! the thread I was replying to was a list on modifying the Behmor for more control, one of the parameters being drum speed........ Can't find anything in these 3 messages about drum speed, closest relavance is the PID control....... Sorry about the "butting in"....... On Thu, Sep 30, 2010 at 9:49 AM, Jim Couch wrote: <Snip> -- "Idiots are so much fun! Thats why every village either has one or wants one!" G. House MD. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Hi, Ricky, What size batch were you roasting? Did you just "crack" the door open? (Sometimes I use a chopstick to hold it ajar.) Happy Roasting, robert <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
350 grams batch size, about 10 seconds after 1st got rolling i started opening the door pretty aggressively from 5 to 15 seconds at a time, then closing for a little less than that time and opening again, taking direction from how fast the beans were cracking. I was able to keep a fairly reasonable, not out of control 1st crack going for about 2 1/2 minutes, then things slowed for the last 1 minute 10 seconds. When I open the door, it is usually about 3 or 4 inches, almost to the 1st "stop" where it will stay open by itself at about 45 degree angle. I brewed some up this morning, 12 hours post roast, and it was nice, surprisingly so. Sweet and fruity, thin body, but pleasing in every respect. we'll see how it ages :) On Sun, Oct 3, 2010 at 5:14 PM, Robert Yoder wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |