Hello all: I've won a WBP2 auction on EBAY and am awaiting delivery. And after much reading, bid and won a convection oven on EBAY yesterday. I have AuctionSniper set for a couple Stir Crazy's ending soon. I love to build things so the MODs article on these units are very enticing as is the prospect of tasting fresh roasted, non-stale coffee. I've ordered some green beans and accessories from SweetMaria's as well as Hawaiian producers so that will come sometime after the New Year. I used to live in Hawaii when I was in the service (Oahu). And I've traveled there many times since - years back for Windsurfing vacations, then golf, and recently to take the kids back as they graduated from highschool. I was amazed to find the ubiquitous sugar cane fields were gone, no more 'black snow' ever again. Even the Dole Pineapple fields are largely gone and some replaced by Dole Coffee fields up on the North Shore. I live in Virginia now (Nawthern VUHginya). I look forward to learning how to roast properly through listening to all the posts and advice here. Jim Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Congrats on the finds. Welcome to the never ending journey of coffee. On Dec 26, 2010, at 11:38 PM, "jsutton" wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Good coffee roasting, by whatever method, consists only of a controlled heating of the green coffee beans- ramping the temperature up at a certain rate and holding at particular plateaus at constant temperature. That done, you're half-way there. Now that each bean is uniformly heated and held at a steady state temperature, the roasting will continue to progress until you >Get Rid of All the heat you just applied<. As each beans stays hot, it will continue to roast- same for the beans' interior. [Now, how much do you want a Large Capacity roaster that takes several seconds to transfer a roasted batch to a cooling environment?] Can you say "melange or Paisley roast?" The first beans into the cooler won't be roasted the same as the last ones to be cooled, since they all came from the same Hell Hole. The commercial drum roasters can't attain the same roast uniformity as a Hot Top, with its few-ounce capacity and diminutive cooling platform. This forces the home roaster to deal with the stunted heating capacity of a toaster and equivalent cooling to outsmarting the pesky Thermal Fuse. Solve all that, and I predict there's a Grinder in your future- just thought you'd like to know! Cheers, Iechyd da, Mabuhay - RayO, aka Opa! -- Persist in old ways; expect new results - suborn Insanity... Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Rayo, out to lunch today with misinformation. Even flat out wrong information. The small length of time, seconds, needed to empty a commercial roaster into an efficient cooling bin DOES NOT cause un-uniform roasts. Quite the contrary. My USRC 3k routinely doing over max rated capacity rated 7.1 to 8lb batches can roast far more uniformly than my $2700 Computer Controlled HotTop doing rated 1/2lb batches. And wrong again, the beans are not held at a constant steady temperature state during the roast but rather constantly increasing temperature state, similar for the roast environment though not the same with some late roast stages ET actually lower than BT. I won't go further about not just heat but type of heat and type of heat transfer and air-flow affecting roast quality but have bagging to do... 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 Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I tried some roasts with a unmodified popper 2 a couple years ago. You have very limited control but can get a decent roast and it's a great way to start. You can really see and smell and hear what happens along during a roast. Great roasting very much involves the senses. On a first roast I suggest taking it into 2nd crack (but not black!) to experience the whole cycle. Shooting for about a vienna roast. I added greens til the batch just loses the ability to move much in the chamber. Then used a long handled wooden spoon and mitt and stir them til they lose enough of their moisture weight so they start churning on their own. If you slightly tip the roaster you can get better action and just shim it in place. You'll get some flying flakes(chaff) fairly quickly. Watch the color change of the beans. The beans will warm up and start to release moisture and begin to be tan. At that point they will be at a roasting temp. Around 300f bean surface temp. The ramp stage begins to first crack. The environmental temp and bean temp are rising pretty quickly. You'll then here first crack start and then finish. It will be a popping sound. Anytime after this they are drinkable. Next you will hear 2nd crack (like rice krispies snap and crackle. As 2nd crack picks up momentum (rolling 2nd) dump the beans in a colander and shake (a fan helps). Try to cool them in less than 5mins. The beans will need to rest and release some co2. The bloom you see when brewing fresh coffee. Very generally 2-4 days the flavor starts to come front and center and after 10-14 often tail off. Keep a pad and timer and take notes of times of changes and cracks to compare with cup taste and future roasts. Learning to roast is an endless journey with a better and better cup in hand. On Sun, Dec 26, 2010 at 5:34 PM, wrote: <Snip> ch <Snip> ne <Snip> mariascoffee.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 Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |