HomeRoast Digest


Topic: Jimma > PID iRoast (13 msgs / 459 lines)
1) From: miKe mcKoffee
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
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2) From: ricky carter
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:
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3) From: Bryan Wray
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:
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as
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ariascoffee.com
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4) From: ricky carter
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:
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5) From: Bryan Wray
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:
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t,
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sts,
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, p1
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ay
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ariascoffee.com
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ariascoffee.com
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ariascoffee.com
<Snip>
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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
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6) From: miKe mcKoffee
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/=
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7) From: ricky carter
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:
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8) From: Robert Yoder
Hi MiKe,
 
Thanks for your posts!  So much to learn!
 
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   Even directly controlling the heater via variac
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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
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9) From: Jim Couch
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:
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-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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10) From: ricky carter
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:
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11) From: Jim Couch
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:
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-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
Homeroast mailing list
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12) From: Robert Yoder
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
 
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13) From: ricky carter
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:
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