HomeRoast Digest


Topic: Sour smelling & tasting beans... (9 msgs / 201 lines)
1) From: Sheila McKinnon
Hello...  I have been 'lurking in the shadows' for the past while learning from all of you some of the finer tips on home roasting.  What a terrific group.  Thanks to all of your for your info and insight.
My question that has prompted me to finally post...   I am roasting with a FreshRoast SR500  I also have a Behmor.  I have been roasting for over 1 year and have several hundred roasts behind me.  Most were ok.  Recently I am finding that the roasts with the FreshRoast have a sour smell - am I 'over roasting'?  I am hitting 2nd crack - if I stop too early then the roast seems under-roasted - with no taste.  It does not seem to matter the bean.  
Thanks in advance.  Cheers, Sheila.
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2) From: Allon Stern
On Oct 11, 2010, at 5:53 PM, Sheila McKinnon  wrote:
<Snip>
What varietal? How fast are you roasting? Any rest?
-
allon
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3) From: Lynne
I also would question the speed of the roast. I only roast stove-top - for a
long time my roasts were sour tasting, until someone told me to try to slow
down my roasts. I don't hit 2nd crack (unless it's a mistake); can't help
w/the machines, but I will say that I make sure my roasts are at least 12
minutes long (sometimes a bit longer).
I'm sure others w/more experience w/these roasters can chime in, too.
Lynne
On Mon, Oct 11, 2010 at 6:27 PM, Allon Stern  wrote:
<Snip>
-- 
*"Until one has loved an animal, a part of one's soul remains unawakened. "
Anatole France*
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4) From: Silas Marques Coelho
Sheila
I use to hv a popcorn adapted, then moved to freshroast, and now Behmor. I dont hv any plans to get back to air, I need 1st/2nd crack control, before I had lot of issues like you reported, now I'm much better pace

5) From: Brian Kamnetz
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6) From: Tom & Maria - Sweet Maria's Coffee
Chiming in to agree with Brian. Freshroast might be running a bit 
hot, or might be a bit overloaded so some coffee is not roasting 
completely on the interior of the bean. If there was an issue with 
the interior being under-roasted you can try to compare surface color 
of the bean with a ground sample of the same roast.  If the ground 
sample is much lighter, it might be the problem. It is not easy to do 
this though - comparing color of 2 different surfaces that have 
different reflectance.
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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7) From: Sheila McKinnon
Many thanks to Allon, Lynne, Silas, Brian, and Tom, for your suggestions.
I sloooooowed the roast times down and it is working much better.  I had the SR300 with no temp control or fan speed.  The SR500 has both fan and heat settings.   I went to MED heat and mid-point fan speed.   Working much better.  I take it that oily beans mean 'over-raosted'???  The green bean supplier where I purchase my beans and this roaster stressed the need to take the roast into 2nd crack and get a sheen (oily coating) to the beans - no rest time - just cool for a few minutes , grind, and enjoy.    They do not have a very good opinion of the Behmor either.  
Thanks again to all...  a fun journey, isn't it!!  ;)
Cheers, Sheila.
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8) From: Allon Stern
On Oct 17, 2010, at 12:56 PM, Sheila McKinnon wrote:
<Snip>
Might I suggest changing your green bean supplier?
There's a very nice one in Oakland, CA which does mail order for very reasonable shipping, has great prices and amazing quality beans. They even host a mailing list where you can get all kinds of information about roasting.http://www.sweetmarias.com/(sorry for the commercial nature of this post. I hope it's acceptable to the hosts of the list)
:D
-
allon
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9) From: John Monteleone
I've been roasting with the SR500 for about 6 months.  Below is how I
usually get good results.
2 minutes : Fan High, temp low.  Top open and I use a spoon to stir the
coffee continuously. (I also use an oven mitt to stir)
1 minute : Fan High, temp low.  With the top closed.
1 minute: Fan High, temp medium, with the top closed
1st crack usually starts around here.  (4 minutes)
Then I turn the fan to medium and keep the heat at medium for as long as it
needs.
I try to stop the roast right before the 2nd crack.  Depending on the bean,
it's usually between 71/2 and 10 minutes.
John
On Sun, Oct 17, 2010 at 9:56 AM, Sheila McKinnon  wrote:
<Snip>
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