HomeRoast Digest


Topic: Jimma (55 msgs / 1590 lines)
1) From: miKe mcKoffee
Shouldn't post this from a business perspective since we can't buy all we
want at once financially speaking and have already purchased 400lb and could
literally use a Ton or more additional and don't want it to run out too soon
but my homeroaster roots has to make this post.
I know it's been talked about already but if you're a fan of good, no
excellent, no stellar, no phenomenal mind blowing dry processed Ethiopia
coffees do NOT let this one pass you by. It just may be the best SO espresso
of the year so far. And of course damn fine other brewing methods. 
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/Homeroast mailing list
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2) From: Allon Stern
already ordered last week, waiting for my shipment to arrive.
:D
-
allon
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3) From: Bryan Wray
I hope for your 'buds sake that you ordered a 20 :)
-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 Sat, 10/9/10, Allon Stern  wrote:
From: Allon Stern 
Subject: Re: [Homeroast] Jimma
To: "A list to discuss home coffee roasting. There are rules for this list, available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Saturday, October 9, 2010, 6:24 PM
already ordered last week, waiting for my shipment to arrive.
:D
-
allon
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4) From: Allon Stern
On Oct 9, 2010, at 9:51 PM, Bryan Wray wrote:
<Snip>
Actually, I only ordered a 10. It's still the most of a single bean I've ordered.
I love good coffee, but I also love variety.
-
allon
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5) From: Tom & Maria - Sweet Maria's Coffee
Thanks for the plug Mike (checks in the mail -lol)
Seriously, it is a pretty special lot and it is in the "going, going, 
gone" phase of it's existence. We have one more natural coming but 
the preparation isn't like the Nigussie Lemma and there are some 
quakers. After getting this coffee I actually made the decision to go 
to Jimma. I havent been to West Ethiopia before since they are bigger 
farms and don't put the care into coffee of the smallholders in the 
South. But I found actually it is not true in every case, so I need 
to go see with my own eyes. Going for harvest time (which is not 
really cupping time, but best for learning ---and great photos!), the 
first half of November. Can't think about it right now since I just 
returned from Colombia late last night...
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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6) From: miKe mcKoffee
Going, going, gone phase...twas 'fraid of that. So even though ordered
another 120 Thursday evening, and tossed another 60 with 60 Rwanda in the
cart last night, and just ordered like $750 in burrs this weekend (for 3
Bunn G's, 3 Majors, 5 SJ's) had no choice, just now order ANOTHER 120 Jimma.
Woulda ordered even more but got a 3/4ton greens shipment (on credit) from a
couple weeks ago to pay for soon too...and then order another
pallet-o-greens... Quite the change from a few years past having 250+ pounds
in way too big personal stash enough for a couple years to a Ton being about
a month's supply, how The Journey continues! 
Hold the check and instead take me with you to Jimma:)
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>
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7) From: Yakster
Going, going gone, eh?
You got my attention, I put 5# of that and the Colombian PB in the cart and
pulled the trigger, cause I'm getting low, down to less then 20 kilos of
greens (sounds so much less then 44 pounds).http://twitpic.com/2wgvbr-Chris
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8) From: Dave Ehrenkranz
Just placed a 20# order.
I had just received a new shipment of greens when this came out. I have been trying to follow how this bean is roasting on the web fourm http://www.sweetmariascoffee.com/forum/viewtopic.php?f0&t40)ever since. There have been some successes and some not so successful roasting attempts. Hopefully I will be able to reproduce the successes. 
dave
On Oct 10, 2010, at 12:53 PM, Yakster wrote:
<Snip>
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9) From: Brian Kamnetz
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MjA=

10) From: Hank Perkins
I have never been a huge fan of Ethiopian coffees. But I havent had any in several years. Based on these reviews I ordered 10 pounds.  
Thanks,
Hank 
Sent from my iPhone
On Oct 10, 2010, at 4:38 PM, Brian Kamnetz  wrote:
<Snip>
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11) From: miKe mcKoffee
Nobody asked, though I think I did post my rough profile in different
thread, but to avoid ruining a stellar bean with not so successful roasts
might I suggest:
For drum roaster:
300f 6min 
405f 12min Start of true 1st, not earlies
432f 15:15 EOR
(bean mass temps)
For air roaster (with the caveat I haven't air roasted this bean, strictly
based on 6 years or so experience controlled profile Caffe' Rosto roasting):
300f 5min
405f 11min
432f 14:15
If you can't control your roaster all bets are off...
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>
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12) From: ricky carter
MiKe,
Thanks for all the detailed info, you've really been great!
one last thing, how long are you letting this bean rest?
On Sun, Oct 10, 2010 at 9:13 PM, miKe mcKoffee  wrote:
<Snip>
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13) From: ricky carter
wow, @ 226 grams, and P1, opening the door all the way through 1st, I was
able to nail your times, now we'll see how it translates in the cup!
On Sun, Oct 10, 2010 at 9:43 PM, ricky carter  wrote:
<Snip>
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14) From: ricky carter
I'm sorry, I neglected to mention the above was on a Behmor, though the P1
was a hint :)
On Sun, Oct 10, 2010 at 9:58 PM, ricky carter  wrote:
<Snip>
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15) From: Allon Stern
On Oct 10, 2010, at 9:13 PM, miKe mcKoffee wrote:
<Snip>
Just curious, why is there a difference between drum and air, and where do you make your adjustments between the two?
Looks like you did a shorter drying phase with air, and that's all. Is it that way for most beans?
On my PID iRoast, I did 300 @ 5 minutes, 410 @9 min, 435 @13min.
I'll have to adjust to try your profile, and taste the diffs.
<Snip>
Oh, I can. I can :D
Lovin' the PID. I've now figured out how to set up 4 separate 8 stage profiles on it.
-
allon
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16) From: miKe mcKoffee
Depends, first greens received first roast first brewing was approximately
1min after dropping the roast still MORE than warm, it heated the SS
container grinds dropped into! And is was good. A bit of a shadow of what it
was to be, but good none the less. Actually brewing within 4 to 6hrs post
roast is great, THEN let it rest 3 to 5 days. Trying to rest 5 days before
hitting the SO hopper. But really, can't keep a great bean down, it's
character just changes different days. Can't say much beyond a week, can't
keep it in the hopper/on the shelf. Just finished roasting another 3x7.1
batches for 18lb roasted, virtually out of the 12b the 4th so will be
hitting the 12lb from the 7th a bit early, again:)
Back to roastin' and baggin' (Batch 4 of 5 8pounders for Delirium in the
drum at the moment, last Delirium 40# run 2 days ago, another 40 Del' days 2
before that, yeah it's gittn' real:) Like to keep roast dates staggered so
when deliverying weekly wholesale customers get staggered dates so they can
keep a tighter "roast window" in the hopper, ideal 9 to 12 days rest...
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>
Homeroast mailing list
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17) From: Bryan Wray
What I've noticed as far as rest is this:
Days 3-6 offer the most stonefruit.  You'll get a little bit of an acidic=
 tang in these days as well, but not overpoweringly so.  These are my fav=
orite days.
Days 5-8 offer a slightly less intense stonefruit, but you start to get a b=
erry note added in.  It drifts between blueberry and strawberry for me.
Beyond 8 days (first, how did you manage to not drink it all before 8 days,=
 lol) it starts to fade into graham cracker and lose it's dynamic parts. =
 Berry goes first, then the tang, then the stonefruit.
These are all notes relating to SO espresso, as that has been our main brew=
ing focus with this bean.
I start dosing at 16.5 grams on day four (once had it at day 3, but it was =
a nightmare), adding about half a gram a day, maxing out at 19.5 grams.  =
We use Synesso double baskets.  Temps are always right around 201.5.  S=
hot yield is a targeted 24 grams over 26 seconds.
-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 Sun, 10/10/10, Allon Stern  wrote:
From: Allon Stern 
Subject: Re: [Homeroast] Jimma
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Sunday, October 10, 2010, 7:18 PM
On Oct 10, 2010, at 9:13 PM, miKe mcKoffee wrote:
<Snip>
<Snip>
<Snip>
<Snip>
g):
<Snip>
Just curious, why is there a difference between drum and air, and where do =
you make your adjustments between the two?
Looks like you did a shorter drying phase with air, and that's all. Is it t=
hat way for most beans?
On my PID iRoast, I did 300 @ 5 minutes, 410 @9 min, 435 @13min.
I'll have to adjust to try your profile, and taste the diffs.
<Snip>
Oh, I can. I can :D
Lovin' the PID. I've now figured out how to set up 4 separate 8 stage profi=
les on it.
-
allon
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
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18) From: Allon Stern
On Oct 10, 2010, at 9:13 PM, miKe mcKoffee wrote:
<Snip>
Alright, I roasted up a batch tonight according to this profile on the PID iRoast.
It was really interesting watching how it developed, and how slowly. I can't wait to try this. Pending rest, of course! Oh, that's the hardest part!
How long 'til maximum sing, miKe?
-
allon
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19) From: Hank Perkins
Rickey,
Can you give me the specifics of the roast profile in the Behmor?  I
have 10 pounds of the Jimma coming.  I need to know when you opened
the door, how much you opened the door, and for how long the door was
open.  I have had the Behmor for about 6 months but have not done much
with the roast profiles.  I wish they would provide temps and times
for each profile.
Thanks!!
On Tue, Oct 12, 2010 at 8:25 PM, Allon Stern  wrote:
<Snip>
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20) From: Yakster
Received, roasted, and resting.
Should have picked up ten pounds.
-Chris
Pecked out on my mobile phone.
On Oct 12, 2010 8:36 PM, "Hank Perkins"  wrote:
<Snip>
wrote:
<Snip>
strictly
<Snip>
roasting):
<Snip>
PID iRoast.
<Snip>
can't wait to try this. Pending rest, of course! Oh, that's the hardest
part!
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21) From: ricky carter
I shot for the profile MiKe was kind enough to share:
For drum roaster:
300f 6min
405f 12min Start of true 1st, not earlies
432f 15:15 EOR
(bean mass temps)
Of course in the Behmor good luck getting anything more than a rough approx
of the times, no good way to monitor bean mass temps.
226 gram load,  P1
I started opening the door just before the 1st outlier pops of 1st (you can
hear some beans hiss), time would have been around 11:30.  I open the door
pretty far, almost to the 1st stop, around a 45 degree angle.  only for a
few seconds at this point to prevent the beans from gaining too much more
energy.
Once 1st started in earnest, i opened the door to 45 degrees on and off
pretty much all the way through 1st. It's hard to tell you exactly, and I'm
not sure it's advisable as your roasting environment is going to be
different.
I hit the 1st crack time with this load, and was able to stretch to his
recommended 3:15 to EOR without hitting second crack, but this bean
definitely points out the limitations of the Behmor.  It might also be worth
experimenting more with P2 to see if this profile can be done more
consistently on that setting.
I got a decent cup, drinking now @ about 60 hours post roast.  Not perfect,
may be some stalling issues, but decent.  Maybe I can order a lb of roasted
beans from MiKe to compare against!  :D
I think a Quest M3 or Hottop would give much better results on this bean,
the Behmor is great for the right bean, but it's not going to do justice to
a bean that doesn't fit the "mold" .
Good Luck!
On Wed, Oct 13, 2010 at 2:03 AM, Yakster  wrote:
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22) From: Hank Perkins
Thanks Ricky.  If I could have afforded it I would have purchased a real roaster when I got the Behmor. After owning a Hottop I really love the one pound capacity. But miss how the Hottop operates like a real roaster.  One day I hope to be able to afford a Diedrich 2.5. That would be the perfect roaster for me.  
The Behmor is a good roaster. It is fairly brainless. Unfortunately as a 110v device it is limited.  At this point I just don't think there is enough energy in a 110v circuit to provide me with adequate energy to meet my desires for a roaster.    
Thanks,
Hank
On Oct 13, 2010, at 6:26 AM, ricky carter  wrote:
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23) From: ricky carter
I just sent off an order to Compass Coffee to compare MiKe's treatment of
this coffee to what I can get out of the Behmor.
This should be "interesting" !
LOL!!
On Wed, Oct 13, 2010 at 7:57 AM, Hank Perkins  wrote:
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24) From: Bryan Wray
Allon how are you brewing 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 Tue, 10/12/10, Allon Stern  wrote:
From: Allon Stern 
Subject: Re: [Homeroast] Jimma
To: "A list to discuss home coffee roasting. There are rules for this list, available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Tuesday, October 12, 2010, 6:25 PM
On Oct 10, 2010, at 9:13 PM, miKe mcKoffee wrote:
<Snip>
Alright, I roasted up a batch tonight according to this profile on the PID iRoast.
It was really interesting watching how it developed, and how slowly. I can't wait to try this. Pending rest, of course! Oh, that's the hardest part!
How long 'til maximum sing, miKe?
-
allon
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25) From: Allon Stern
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<Snip>
Well, at home I do drip, at work I do espressos. I'll probably drip  
this.
-
allon
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26) From: Dave Ehrenkranz
I ordered 20 lbs of this Sunday and it arrived today! Interesting it came in 4 five pound plastic bags and they included a 20LB cloth bag. My experience is 20 lb orders normally come in the cloth bag. I assume they have already put this bean into smaller quantities as they are running low on it. Glad I got my order in. Thanks Mike!
I had been following this bean on the forum.http://www.sweetmariascoffee.com/forum/viewtopic.php?f0&t40&start@ 
I was trying to decide if I should order some Jimma (it became available just after I ordered many beans from SM) as the 20 Lbs of the Ethiopia Gr.3 Dry Process Yirga Cheffe I ordered last Dec is almost gone. 
I tried to copy Ricky's method below. I used 227 grams of greens in my Behmor. I used setting P1, pre-heated the roaster with Chaffe tray (original chaffe tray - I don't like the new ones) in roaster. I used profile P1 with a starting time of 16 minutes. 1C started with about 3min 49 sec left on timer.  Based on what others said I opened the door often to try to stop the roast from taking off. I thought 1C was ending with about 1 min left and stopped the roast (hit cool button) with 55 seconds left of timer. I thought I may have heard more cracks after the cool cycle started.
I ended up with 193 grams of beans which look look to me they may be at FC.
Now I will try to resist sampling and let them sit for a couple of days.
I agree the P2 profile may be the thing for this bean if we can hit the timing correctly.
dave
On Oct 13, 2010, at 4:26 AM, ricky carter wrote:
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27) From: John Mac
Dave-
They started shipping all 20 lbs. as four 5's to make it easier on their
staff at SM. Maria posted that last week as I recall.
Cheers!
John in Nor Cal
On Wed, Oct 13, 2010 at 8:29 PM, Dave Ehrenkranz  wrote:
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28) From: Bryan Wray
For pourover it really changes dramatically for me as it's resting.  I li=
ke it best on day 8.  I feel like it has the broadest range of flavors at=
 this point (although not the most intense of any of them) and the body is =
finally starting to become developed at this point.  Before day 5 I feel =
like you miss out on the oily body this coffee can offer.  After day 11 I=
 feel like the apricot sweetness starts to disappear and you are left more =
with apricot flavor instead, if that makes any sense.
For a 12oz I normally do 21 grams of coffee with 365 grams of 204f water (f=
ading down to 192f in the kettle at the end).  I pour 65 grams of water o=
ver the grounds for a 25 second bloom then pour the remaining 300 grams of =
water over the course of 2:45 with the last drips leaving the Beehouse at 3=
:15-3:30.
-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, 10/13/10, Allon Stern  wrote:
From: Allon Stern 
Subject: Re: [Homeroast] Jimma
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Wednesday, October 13, 2010, 2:36 PM
<Snip>
<Snip>
<Snip>
rote:
<Snip>
Well, at home I do drip, at work I do espressos. I'll probably drip this.
-
allon
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29) From: miKe mcKoffee
Could you be a little more specific with the pour-over brew parameters? :)
If you think Bry is kidding or being pretentious with those brew specifics
he's not. He's spent months at our Roastery and Lab Coffeehouse researching
and dialing in techniques for most all pour-over devices. Yes, including
weighing the water. Just as espresso shots can and do vary hugely depending
on technique pour-over technique and the resulting cup CAN vary hugely.
While I don't necessarily think it's necessarily necessary to go to that
extreme, if you want the most consistent best cup it just may be. =
OTOH as more a chef than a cook I admit I don't usually go by water weight
or watch the timer so much doing a pour-over. BUT I do use pretty much the
same method. And I believe once Bry has the coffee and technique dialed in
don't think every brew is actually weighed (coffee always, not the water),
similarly every portafilter build during production isn't weighed. I also
seldom have the time to work behind the bar shifts so what do I know! =
I do have a good internal timer though. On a related note (or unrelated, you
decide:) a funny thing (to me) occurred roasting a batch of Jimmy. Now I'll
preface saying I don't "baby sit" my well dialed in profiles letting my PLC
logic controlled USRC 3k do it's thing with the profiles I've created while
I'm multi-tasking or taking a short break. During yesterday's 98lb 13 batch
roast session while roasting Jimmy I was listening to the roast while
talking to someone. Heard a familiar rhythm as 1st got going in earnest,
turned around while commenting must be about 13:15. As I turned and glanced
down at the control panel bizarrely the roast timer was at exactly 13:15!
Not 13:09 or 13:17 exactly 13:15 as I spoke it, weird. Don't know why but
all my roasts have virtually been on rails the last couple weeks, haven't
aborted and finished manual on a single batch in quite a spell. Think maybe,
finally, after close to three years and many tons roasted on it I'm finally
(almost} becoming one with this puppy...I can control the USRC 3k (almost)
as precisely as I could my split wired dual variable boosted voltage
controlled Caffe' Rostos...always more to learn...which is a great part of
the Joy of the Journey. =
BTW, I truly feel sorry for anyone who doesn't have a tryer roasting coffee.
Especially with a coffee like Jimma. The smells of the coffee with the
tryer's beans milimeters from your nose at it's various stages can at times
make me swoon and revel in ecstasy. It can be better in a way than drinking
it... I do live to roast.
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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30) From: Bryan Wray
And for what it's worth, on the experimenting side, there is a lot to learn=
 in the realm of temperature loss when doing pourovers that I'm just now st=
arting to wrap my head around.
For best results, keep a low volume in the slurry, with short pours.  I'm=
 doing something that resembles pouring for 2 seconds resting for 8, pourin=
g for 2, resting for 8... etc.  Seems to help keep the temp in the slurry=
 up a little better.
Once we started doing some Fluke readings with a K-type it was amazing to l=
earn that typically the slurry temperature was down in the 180s, sometimes =
even lower, and that's starting with 210f in the kettle.
However the kettle (found some really nice ones at really decent prices by =
"Homeloo" or something like that) loses very little heat, more in the neigh=
borhood of 8 degrees over the coarse of the 3 minutes it is holding the liq=
uid (be smart, preheat the thing for a while, fill it as full as you can to=
 keep the water mass up).
Just when you think you've got something understood... gah.
-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, 10/13/10, miKe mcKoffee  wrote:
From: miKe mcKoffee 
Subject: Re: [Homeroast] Jimma
To: "'A list to discuss home coffee roasting. There are rules for thislist,=
 available athttp://www.sweetmarias.com/maillistinfo.html'"
Date: Wednesday, October 13, 2010, 10:37 PM
Could you be a little more specific with the pour-over brew parameters? :)
If you think Bry is kidding or being pretentious with those brew specifics
he's not. He's spent months at our Roastery and Lab Coffeehouse researching
and dialing in techniques for most all pour-over devices. Yes, including
weighing the water. Just as espresso shots can and do vary hugely depending
on technique pour-over technique and the resulting cup CAN vary hugely.
While I don't necessarily think it's necessarily necessary to go to that
extreme, if you want the most consistent best cup it just may be. =
OTOH as more a chef than a cook I admit I don't usually go by water weight
or watch the timer so much doing a pour-over. BUT I do use pretty much the
same method. And I believe once Bry has the coffee and technique dialed in
don't think every brew is actually weighed (coffee always, not the water),
similarly every portafilter build during production isn't weighed. I also
seldom have the time to work behind the bar shifts so what do I know! =
I do have a good internal timer though. On a related note (or unrelated, you
decide:) a funny thing (to me) occurred roasting a batch of Jimmy. Now I'll
preface saying I don't "baby sit" my well dialed in profiles letting my PLC
logic controlled USRC 3k do it's thing with the profiles I've created while
I'm multi-tasking or taking a short break. During yesterday's 98lb 13 batch
roast session while roasting Jimmy I was listening to the roast while
talking to someone. Heard a familiar rhythm as 1st got going in earnest,
turned around while commenting must be about 13:15. As I turned and glanced
down at the control panel bizarrely the roast timer was at exactly 13:15!
Not 13:09 or 13:17 exactly 13:15 as I spoke it, weird. Don't know why but
all my roasts have virtually been on rails the last couple weeks, haven't
aborted and finished manual on a single batch in quite a spell. Think maybe,
finally, after close to three years and many tons roasted on it I'm finally
(almost} becoming one with this puppy...I can control the USRC 3k (almost)
as precisely as I could my split wired dual variable boosted voltage
controlled Caffe' Rostos...always more to learn...which is a great part of
the Joy of the Journey. =
BTW, I truly feel sorry for anyone who doesn't have a tryer roasting coffee.
Especially with a coffee like Jimma. The smells of the coffee with the
tryer's beans milimeters from your nose at it's various stages can at times
make me swoon and revel in ecstasy. It can be better in a way than drinking
it... I do live to roast.
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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31) From: Allon Stern
On Oct 13, 2010, at 11:58 PM, Bryan Wray wrote:
<Snip>
Thanks! Really looking forward to this.
I roasted a second batch yesterday, using the same profile. Looks the the previous batch's identical twin :D
I could get used to this...
I think I could even roast my gesha without ruining it. Gotta figure out a profile for that....
-
allon
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32) From: raymanowen
Fiends. You all are Fiends!!
The consolation prize, behind Door #3, are the yet-unpicked fabulous
Africans. Don't talk to me about impossible-to-live-without varieties.
That's what we've all done; without Sweet Maria's, many of us would
still be doing so.
About 34 years ago, Bill Boyer invited me to join him in the cupping
room of his roasting shop- Boyer's Coffee in Denver. I had paid no
attention to the activity in his 1-barrel roaster, so I was purely
mechanical in the operation of the Melitta Aroma Roast he sold me.
"Heat and Eat," I thought. Clueless.
This minute, I'm thinking it can't get any better than Ethiopia
Organic Shakiso Sidamo "Madura" at 6 days post-roast
-ro
Got Grinder?
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33) From: raymanowen
" I wish they would provide temps and times for each profile."
My error- I thought a profile Was a map of roaster times and temperatures
On Tue, Oct 12, 2010 at 9:35 PM, Hank Perkins  wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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34) From: Hank Perkins
I have not been successful in locating the temps and times for thedifgerent roast profiles for the Behmor. They are not in the manual and I have not found them on the Sweet Marias site or the Behmor site. If you can refer me to a place where I can get these I would be grateful. 
Sent from my iPhone
On Oct 14, 2010, at 10:56 AM, raymanowen wrote:
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35) From: Scott Miller
Updates to the profile section of the Behmor manual can be found here:http://behmor.com/manual.html#profileThere are no temperature readings; the adjustments are a percentage of powe=
r.
cheers,
Scott
On Thu, Oct 14, 2010 at 1:01 PM, Hank Perkins  wrote:
<Snip>
nt roast profiles for the Behmor. They are not in the manual and I have not=
 found them on the Sweet Marias site or the Behmor site. If you can refer m=
e to a place where I can get these I would be grateful.
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36) From: Yakster
For understanding the Behmor profiles, nothing beats Ira's BehmorThing
program available on www.behmorthing.com.  I use it to plan and track my
roasts and greens inventory, it's invaluable if you're trying to get a P2
temp drop to occur at a given time (though I almost never use a P2 profile
anymore myself and now just open the door to cool things down).  Also, never
walk away from the Behmor during the roast... it may be tempting because
it's pre-programmed, but the results could be disastrous.
I'll keep this somewhat on-topic by using my Jimma roast profile as an
example in this email.
Since the Behmor doesn't have a temperature display, it's hard to talk about
temperatures.  It's also going to depend on the voltage available during the
roast which can affect the heat output.  It's also going to vary depending
on where you measure the temperature in the Behmor because of the air
circulation.
The following picture is a roast graph of my roast of the Jimma, I roasted a
full pound on a 1# P3 B profile which I ended up extending the time on to
reach my desired roast.  It took quite a while to take the full pound to
first crack, the coffee is tasting very good now but I may roast my next
batch with a P1 profile which is full power throughout the roast.  I have a
thermocouple taped along the bottom of my roaster that's positioned about
one quarter inch below the bottom heating element to give me a good idea of
the heat output of the roaster during the roast.  I don't have a Bean
Temperature thermocouple installed yet.http://www.twitpic.com/2xkz9g/fullYou can see that even though the profile (blue line) shows a stepped roast,
the heat ramps up and is not instantaneous.  I pre-heated the Behmor and
old-style chaff tray for one minute on a P1 profile before putting in the
beans and starting the roast, so the drop-in temp is about 200 degrees.  Be
careful not to pre-heat too long (more then about 2 minutes) or the roaster
will not restart after stopping it, and wear Ove Gloves or other protection
for your hands.
The hump at about 8 minutes in is when the afterburner and fans kick in for
smoke reduction.  The green bar at the bottom indicates when I started and
stopped controlling the temp by opening and shutting the door.  I started
early, probably too early, to kill some of the momentum going into first
crack.  I watch the temperature and listen to the roast while adjusting the
door position to get the temps where I want them.  The olive box indicates
the start and end of first crack.  Finally, the dip at about 25 minutes is
when I stopped the roaster and pulled the beans to quickly cool them in my
bean cooler.  I let the Behmor take care of the cooling in the beginning as
it's pretty good at getting hte temps down to start with, but when the temps
drop low enough I pull the drum and restart the cool cycle while cooling the
beans myself.  Here's a picture of the beans cooling:http://www.twitpic.com/2x6sgjI'm not posting this information to be held up as an ideal roast, it's not.
This is pretty much a generic roast profile for me that I use for a lot of
beans as a starting point that works well for espresso and brewed coffee
most of the time.  It may be sacrilegious, but I've actually been using
profiles that take longer to get to first then the experts recommend on a
regular basis and been very happy with the results, especially when I get a
full pound of beans out of the roast in one batch to brew for the week.  I
look at the Quest roaster and it looks really nice, pretty much the opposite
of the Behmor with full manual control, but I don't know if I'd be happy
with 200 gram roasts.  I've gotten to like being able to come home and roast
a pound of coffee at night, but I know a more hands-on roaster would help
develop my roasting skills.  I think next time, as I said, I'll use a P1
profile and open the door to control entry into first crack with my next
Jimma roast.
Also note that this is a roast of a full pound of beans.  As such, things
ramp slower and the beans gain more momentum.  I can open the door during
first crack on full pound roasts and see the temperature hold steady with
the door fully open.  With a smaller batch, you'll get to first much quicker
and the bean mass won't hold the heat so much.
Hopefully this information will help others understand how the Behmor works
and how the profiles work, that's the intention anyway.
-Chris
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37) From: Edward Bourgeois
Generally with an Ethiopian that I want a light roast I look for a
fast ramp from 300f bean temp or as the beans turn from green to
yellow to just before 1st crack then I slow the roast through first
crack to a crawl but not stall at a rate of approx. 4-7 degrees
average rise per min. slower side for espresso and the faster side for
brewed. The 1st crack will more subtle in sound. And stretch the time
approx. 3.5-4min for brew 3.5-5mins. espresso from start of 1st(start
in earnest) to dump for city or city+. With the Behmor P1/100% will
give you the faster ramp needed as long as you keep the batch size
down then you have to do the door open and close trick to slow down
just before first until finished. Going too slow during the ramp will
lose some of the sweetness and going too fast through 1st and beyond
can lose flavor development and can cause some sourness/unroasted
centers.
On Thu, Oct 14, 2010 at 1:01 PM, Hank Perkins  wrote:
<Snip>
nt roast profiles for the Behmor. They are not in the manual and I have not=
 found them on the Sweet Marias site or the Behmor site. If you can refer m=
e to a place where I can get these I would be grateful.
<Snip>
ote:
<Snip>
tmariascoffee.com
<Snip>
tmariascoffee.com
<Snip>
mariascoffee.com
<Snip>
fee.com/gallery/main.php?g2_itemId=7820
<Snip>
ariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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38) From: Robert Yoder
Thanks, Chris, for the detailed information!  I think this is very useful, and if you do develop a Bean Mass Temperature-indicator, I'd like to see those data plotted along with the others.  Do you plan to use "FarmRoast's" method?
 
I would like to see how you mounted your Enviro Temperature Thermocouple.  Any chance you might have a picture?
 
Thanks again, and,
 
Happy Roasting,
 
robert
 
<Snip>
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39) From: Scott Miller
You might also look at this page for some help:http://www.sweetmarias.com/prod.behmor3_roast_quality.phpcheers,
Scott
On Thu, Oct 14, 2010 at 1:01 PM, Hank Perkins  wrote:
<Snip>
nt roast profiles for the Behmor. They are not in the manual and I have not=
 found them on the Sweet Marias site or the Behmor site. If you can refer m=
e to a place where I can get these I would be grateful.
<Snip>
ote:
<Snip>
tmariascoffee.com
<Snip>
tmariascoffee.com
<Snip>
mariascoffee.com
<Snip>
fee.com/gallery/main.php?g2_itemId=7820
<Snip>
ariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
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40) From: Dhananjaya
MiKe, might as well face it, you need serious professional help, and I don't
mean for roasting - seems more like you roast to live ... OTOH, a long time
ago I realized normal is way overrated  :-D.
DJ
Undaunted by other people's dedication to meticulousness ...

41) From: Yakster
picture of the thermocouple here:http://m661.photobucket.com/albumview/albums/yakster/Thermocouple.jpg.html#mm_collapsedPecked out on my mobile phone.
-Chris
Pecked out on my mobile phone.
On Oct 14, 2010 11:57 AM, "Robert Yoder"  wrote:
<Snip>
and if you do develop a Bean Mass Temperature-indicator, I'd like to see
those data plotted along with the others. Do you plan to use "FarmRoast's"
method?
<Snip>
Any chance you might have a picture?
<Snip>
profile
<Snip>
never
<Snip>
about
<Snip>
the
<Snip>
roasted a
<Snip>
a
<Snip>
of
<Snip>
roast,
<Snip>
Be
<Snip>
roaster
<Snip>
protection
<Snip>
for
<Snip>
the
<Snip>
my
<Snip>
as
<Snip>
temps
<Snip>
the
<Snip>
not.
<Snip>
of
<Snip>
a
<Snip>
opposite
<Snip>
roast
<Snip>
quicker
<Snip>
works
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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42) From: Robert Bedwell
I have been looking for some Shakiso Sidamo Maduro for months!  I have Jimma but IMHO it's not even close!
Know where I could find some please?
Bob
On Oct 14, 2010, at 11:53 AM, raymanowen wrote:
<Snip>
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43) From: Allon Stern
On Oct 14, 2010, at 3:33 PM, Yakster wrote:
<Snip>
Is that kapton tape?
-
allon
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44) From: miKe mcKoffee
Nope, I Live to Roast. "I" still don't get paid unlike my employees.
miKe
 
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45) From: Robert Yoder
Thanks again, Chris!
 
Happy Roasting,
 
robert
 
<Snip>
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46) From: Robert Yoder
Hi again, Chris,
 
I'm still looking at and admiring your combined image of BehmorThing and Environment Temperature.  Can you give us any actual temperatures to correspond with the Temperature Line?
 
Thanks again,
 
Happy Roasting,
 
robert
 
<Snip>
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47) From: Yakster
Robert,
Not sure I understand the question.  The blue line represents the Behmor's
programmed profile in percentage of heat as described by Behmor in the
manual and verified by measurement.  The dotted red line is the actual
thermocouple temperature readings starting at a drop-in of 200 degrees F and
rising to a max of about 475 F at the peak.  The scale is on the right side
of the graph.
I had previously installed the thermocouple along the top of the chamber and
experienced much wider temperature swings, especially when the fans and
afterburner kicked on.  When I took my probe into work to measure the heat
of a microprocessor for troubleshooting a particular issue, I decided to
relocate it closer to the heating element to get a better idea of the heat
output of the roaster.
You can see earlier profiles of roasts I've done on my Photobucket pages
(including a couple of air-popper roasts I logged).  Some of these will have
had the thermocouple in the other location.http://s661.photobucket.com/home/yakster/recentuploads?page=2-Chris
On Thu, Oct 14, 2010 at 6:12 PM, Robert Yoder wrote:
<Snip>
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48) From: Robert Yoder
Hi Chris,
 
Thanks for your reply. Oooops! My computer screen is a bit narrow and I totally missed the scale on the right side of the graph.
 
I'm sure Ray-O has a phrase for such inattention.
 
Sorry.
 
Thanks again, and,
 
Happy Roasting,
 
robert
 
<Snip>
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49) From: raymanowen
"...Ray-O has a phrase for such inattention."
 Who, me? You say inattention, I say broad mind encounters constricted port.
-ro
On Fri, Oct 15, 2010 at 2:33 PM, Robert Yoder wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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50) From: Dhananjaya
Well, your dedication certainly enhances our understanding of roasting and
appreciation of coffee, and is much appreciated!
DJ
About to fall asleep ... too much Javascript and not enough java :-)

51) From: ricky carter
On Day 7 (as Bryan had recommended)  the Jimma finally came to life!  Sweet
smooth cup with a balanced acidity, fruited notes both in the cup and
especially in the aromatics!  Simply stunning.
I have sampled imedeaitely out of the roaster, on day 3, day 5 and today.
This is the first day that after the first sip I have thought "brew another
batch, I want to drink this ALL DAY!"
The sweetness of the cup and the fruited tones have increased dramatically
from Day 5.  On prior tastings I had felt that I had taken the roast too
dark, on day 3 my wife said it tasted like a "good French Roast" if there is
such a thing.
I have yet to get her comments on today's sample, but it bares no
resemblance to a French roast at all.  I'm truly amazed the flavor profile
can change so dramatically on a couple more days rest.  And I left my
BeeHouse at work!, so sad!
All brew have been French Press, This is roasted in the Behmor attempting to
match the roast parameters MiKe provided.
226 grams, true first crack @ 12:00, EOR @ 15:15, opening the door liberally
to control the roast after 1st starts.
I had honestly thought I was just going to give up on Dry Process beans in
the Behmor, my successes were so few and so unreproducable. This gives me
new hope that there is a chance to get them close to right.
Well, the roasted Jimma Beans I ordered from Compass will arrive in the next
hour, so I can measure how close I am to getting it right.
Thanks again to all who have contributed so much to this thread!
On Sat, Oct 16, 2010 at 3:26 AM, Dhananjaya <
djgarcia> wrote:
<Snip>
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52) From: ricky carter
Just brewed up some of MiKe's roast from Compass.  BTW, thanks for the
speedy delivery!  Ordered on Tuesday, Roasted and shipped on Wednesday,
arrived at my door in Michigan on Saturday, Awesome!
Upon visual comparison and munch of the beans it appears I did, in fact, go
a little darker roast than MiKe intended.  I attribute this to the Behmor
"coast".  I think I will try stopping the roast 10 to 15 seconds earlier on
the next batch, 3:00 or 3:05 minutes after start of 1st rather than 3:15.
In the cup, well, MiKe, you are a professional and it shows.  There is a
distinct roundness and smoothness to the flavor profile at 3 days out
that was lacking in my roast along with a clarity to the cup flavors.  Wile
the Behmor roast produced similar flavor characteristics, they seemed muddy
and jumbled in comparison.
Could this be a result of the roast going just a wee bit to far?
The big difference really seems to be the sweetness @ 3 days out.  The
Behmor roast paled in level of sweetness until today, day 7.
Any suggestions on what part of the roast profile to alter to adjust this
flavor component?  Will a lower finish temp take care of it?
Thanks to All
Rick
On Sat, Oct 16, 2010 at 11:01 AM, ricky carter  wrote:
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53) From: Mike Chester
Where in Michigan do you live?  I am in Howell.
Mike Chester
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54) From: ricky carter
Mason
On Sat, Oct 16, 2010 at 1:06 PM, Mike Chester  wrote:
<Snip>
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55) From: silas coelho
Mike/Rick
I also live in Michigan (Stevensville - St Joseph/Benton Harbor area).
Coffee roasters of Michigan getting together for a cupping session?
Anyone ?
Grato/Regards
Silas
Contritionem praecedit superbia,
et ante ruinam exaltatio spiritus (Prov 16:18)http://silasmcoelho.com/2010/10/16 ricky carter :
<Snip>
y,
<Snip>
mariascoffee.com
<Snip>
ariascoffee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
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