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Topic: Roasting with a Pro (10 msgs / 382 lines)
1) From: Hank Perkins
I was in Pensacola FL over the weekend and stopped at The Drowsy Poet
on Brent Lane.  First off this is a serious coffee shop.  I got to
know the guy that runs the place.  Serious coffee guy who attended
coffee school in Portland OR before they opened.  When I came in he
was running the espresso machine.  He knew how to pull a real shot.
While talking to him he invited me to come back Monday morning and
hang out with the head roaster.  They have a Diedrich roaster which
they run Monday through Friday.  Watching this guy roast changed my
view of roasting.  He kept a log of the roaster state every 30 seconds
during the roast.   He told me he had logs for every batch he had ever
roasted. That big roaster had me drooling.  Wow what control, what a
beast.
Now I am wishing I could control my Behmor the way he could on the
Diedrich.  It was truly fascinating.
One thing it did confirm, I definitely want a small shop roaster.  Now
just to figure out how to do it.
If you hit the FL Gulf Coast the Drowsy Poet is a must stop.
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2) From: Robert Yoder
Hi, Hank,
 
What a great story!  
 
Could you provide some detail about what parameters the roaster logged?
 
Happy Roasting,
 
robert 
 
<Snip>
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3) From: miKe mcKoffee
<Snip>
 
<Snip>
 
"How to do it." Simple really. First you research the various small
commercial roasters out there including calling and talking with the
manufacturer and getting references in your area you can call and visit to
see in person. Once you decide which roaster call that manufacturer back and
place your order and send them a deposit check to begin building yours to
your custom specifications. Now wait 2 to 4 months.
Oh, do you mean how to make that deposit check and final check before
delivery good? That may be another issue:) 
One thing is certain, a Behmor can never match the roast quality and roast
control from say a USRC 0.5k, a REAL one pound roaster. Whether one USRC
0.5k is worth about 150 Behmors is a qualitative question.
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.
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4) From: miKe mcKoffee
I would be logging environ temp, bean mass temp, flame %, air flow %...bean
turn temp and time and later start of 1st (few roasts start of 2nd) against
predetermined already written down profile desired time/temps etc at each
point. Early on I tried logging 15sec intervals, found impossible to log
watch adjust as needed fast enough in 15sec. 30sec is also my log timing.
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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5) From: Sergio Kusevitzky
Interesting Hank...
It reminds me the first time I got caught by Espresso and Roasting.
I used to work for a French/Italian huge company and needed to visit th=
e Milano =
factory from time to time.
Each trips was for a week, but I spent in the factory/offices only 3-4 hour=
s a =
day and had plenty of free time. I did not like Milano and after a few tr=
ips I =
preferred to stay in a small town call Monza (the famous car race...). I =
walked =
the wide streets of the nice center almost every day and obviously tried =
tens of =
espressos. I found the espresso of Caffe Bianco to be the best. I started t=
o =
come every day and it was great to talk to the owner, "Seniore". He did n=
ot =
speak english but we manage to understand each other and we enjoyed talking=
, =
laughing and just being there! =
Almost everything that I know about pulling an espresso/capuccino/machiat=
o drink =
I've learned from the "Seniore". =
	* "The first shots in the morning are not drinkable. Don't be miserly,=
 just run =
your machine with 3 shots before extracting  the first drinkable shot. =
(He did =
it 8-10 times with non-fresh coffee)
	* A long espresso is a short one with addition of hot water. Never run t=
he =
water through the coffee pack more than 28 sec
	* Always take the cups out prior to cutting the shot. 
	* Watch the cup signature. It gives you a perfect description of your coff=
ee =
body.
	* It is considerable better to have a very fine grind and a very light (ju=
st =
polish the top) tamping, than the opposite (coarse + strong).
	* You can learn about your coffee freshness by checking the required grind =
setting. Grind shall be finer as long as coffee gets older. (He had a speci=
fic =
mark in his grinder and when the coffee required it to extract the 28 sec =
shot... he knew that it is time to throw it away!)
	* If you don't feel the coffee aftertaste 20 minutes after drinking it... =
your =
coffee is not intense enough
	* Etc, Etc, Etc
When I asked him about the roast and blend techniques, he took me to a back=
 room =
where a small/mid-range very very old italian drum roaster was placed=
 in the =
center. He roasted Every Day (5 days a week), but keeped the coffee resti=
ng for =
5 days prior to moving them to the front. =
He had a binder with hundreds of pages. Each one showing the coffee=
 roasting =
profile. (looged every 1 minute with specific notes about first and secon=
d =
crack) By logging, he claimed to be keeping full attention to the roast. =
He =
said, "when you roast, you need to have all your  senses participating =
 in the =
process! FULL ATTENTION"
	* Smell and distinguish roast stages
	* Hear the cracks to distinguish cracks
	* Watch the beans colors and the smoke
	* TASTE the roasted beans. If you like it.. you will like the shot.
	* Touch the coffee at the end to know when to remove it from the roaster a=
nd =
storage it
 
I asked him how did he learn... and he was very proud to explain me that th=
is is =
a family tradition that goes from one generation to the next and it takes 3 =
years of practice to become a good barista. =
He did not have ANY scientific response to the many "why do you do this or =
that?" questions I had. His answer was just... "we do it like this or that"=
. He =
called me "Mr. Perque" (Mr. Why)
One thing I couln't get from him... the blends. He told me that this is the =
family secret and they will never share it with others (I saw a bag of robu=
sta =
in one corner...). They had 3 blends: Normal, Liviano (light) and Siciliano =
(very very strong.... full of robusta?). =
 
I have not visited him for more than 10 years and have no idea if the caffe=
 is =
still up and running... however nothing about espresso and roasting was the=
 same =
for me after these trips to Monza!
 
Sergio
 ------------------------------------------------------------------------=
----
----------------------------------------------------------------------------
"Please consider your environmental responsibility before printing this e-m=
ail"
"Por favor, considere su responsabilidad por el medio ambiente antes de imp=
rimir =
este mensaje"
---------------------------------------------------------------------------=
- =
From: Hank Perkins 
To: homeroast
Sent: Wed, October 13, 2010 6:20:41 AM
Subject: [Homeroast] Roasting with a Pro
I was in Pensacola FL over the weekend and stopped at The Drowsy Poet
on Brent Lane.  First off this is a serious coffee shop.  I got to
know the guy that runs the place.  Serious coffee guy who attended
coffee school in Portland OR before they opened.  When I came in he
was running the espresso machine.  He knew how to pull a real shot.
While talking to him he invited me to come back Monday morning and
hang out with the head roaster.  They have a Diedrich roaster which
they run Monday through Friday.  Watching this guy roast changed my
view of roasting.  He kept a log of the roaster state every 30 seconds
during the roast.  He told me he had logs for every batch he had ever
roasted. That big roaster had me drooling.  Wow what control, what a
beast.
Now I am wishing I could control my Behmor the way he could on the
Diedrich.  It was truly fascinating.
One thing it did confirm, I definitely want a small shop roaster.  Now
just to figure out how to do it.
If you hit the FL Gulf Coast the Drowsy Poet is a must stop.
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      =
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6) From: Allon Stern
On Oct 13, 2010, at 4:49 AM, Sergio Kusevitzky wrote:
<Snip>
Wow. Incredible.
-
allon
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7) From: Cory Creighton
Great story, Hank.
I made friends with the guys who roast at Intelligenstia here in Chicago and
go have "play-dates" with them all the time.  It's very impressive and
almost overwhelming to see roasting done on a commercial level for me.  They
typically send me home with all kinds of greens to try as well.  Matter of
fact, they were kind enough to give me about 3 lbs of Panama Gesha free of
cost last time I was there!!
Roast On!
Cory
On Tue, Oct 12, 2010 at 11:20 PM, Hank Perkins wrote:
<Snip>
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8) From: Yakster
So jealous right now.
-Chris
On Wed, Oct 13, 2010 at 6:11 AM, Cory Creighton wrote:
<Snip>
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9) From: Robert Yoder
Lovely story, Sergio,
 
Thanks for sharing!
 
Happy Roasting,
 
robert
 
<Snip>
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10) From: Michael Dhabolt
Cory,
Nice choice in acquaintances, these are the kind of friends to have.
To the logging conversation:  I've found that, for myself, logging on
a one minute time frame with Environment Temp., Bean Temp., and change
in both Temps. for the minute.  I keep track of other roaster control
parameters (both ventilation damper settings, Gas valve % opened, 1st
crack and second if I go there) and changes to them on the same log
sheet.  I started out with the drum roaster logging more frequently
but came to the conclusion that I could manage with minute by minute
data.
Mike (just plain)
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