HomeRoast Digest


Topic: Body development > Behmor P2 Help (7 msgs / 128 lines)
1) From: miKe mcKoffee
Disclaimer: Let me preface by saying I don't have a clue what I'm talking
about, just fake it fairly well based on a decade profile roasting
experience observations literally tons of coffee augmented by copious but
not enough reading and studying anything coffee. Doesn't mean a thing, I'm
still clueless! The more I know the more I know I don't know.
Ok that said, I believe the start of 1st to EOR stretch is primarily
responsible for the acidic "pop" and flavor definitions (shorter time)
versus "sweetness" and roundness (longer), while the tanning stage acidity
(faster ramp) versus body (slower). Most roasts I like somewhere between 12
to 20f/min ramp tanning stage (up to start of 1st) depending on the bean and
desired result. Faster than 20f/min always (usually) seemed too "thin" a
result. This was true including Caffe' Rosto roasting years ago. Most roasts
I like somewhere between 3 to 5min start C1 to EOR. Which may seem kind of
crazy since an FR can do the entire roast in 5min not just final stage! And
I can and did do 5min CR roasts emulating the FR just for fun, results
sucked big time.
Coffee is a balancing act with infinite variables. Last week a customer
commented to their friend as I was staging greens during a roast session
"he's the 'genius' that makes this coffee so great". I commented I'm really
just a mad scientist coffee artist that fakes it pretty well. 
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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2) From: Hank Perkins
Mike,
I had the honor to have coffee the morning with a roastmaster at a coffee shop in Bamtimore SPOR.   After I read what you said, had replayed some of this comments, both of you indicate the same experience.  With his 275 pond roaster the sweet spot is always between 16 and 20 minutes per load which doesn't offer the details of your statements but it is congruent with what you have said. 
Thanks!!!
On Dec 11, 2010, at 2:34 PM, "miKe mcKoffee"  wrote:
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3) From: Kevin C
Mike, 
Are you saying 20 degrees Fahrenheit a minute? Just making sure I understand what you are saying, I think it should be listed with a F for clarity if that's what you meant.
-kc 
On Dec 11, 2010, at 1:34 PM, "miKe mcKoffee"  wrote:
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4) From: Allon Stern
On Dec 11, 2010, at 2:34 PM, "miKe mcKoffee"  wrote:
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Now there's an idea - ever try a melange roast but instead of lending different roast levels, blend for the different variables given above.
-
allon
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5) From: Andy Thomas
Do you mean like this?
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From: Kevin C 
Mike, 
Are you saying 20 degrees Fahrenheit a minute? Just making sure I understand 
what you are saying, I think it should be listed with a F for clarity if that's 
what you meant.
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6) From: miKe mcKoffee
No I was being chided for using "f" instead of "F". (in what I perceived as
feigned confusion, context made it quite clear me thinks) Yeah I know "F"
for Fahrenheit is technically is correct, was giving my shift key a rest.
Somehow I suspect the preponderance of readers knew what I was saying... 
miKe
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7) From: Kevin C
Sheesh, I was thinking it was for temps in Fahrenheit but wanted to be sure. It's something I plan to take to heart with me and my gas grill. 
So, no, chiding not intended... 
Sorry! Merry Christmas!
-kc 
On Dec 11, 2010, at 7:26 PM, "miKe mcKoffee"  wrote:
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