HomeRoast Digest


Topic: Brand New Roaster-To-Be here (5 msgs / 163 lines)
1) From: jsutton
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
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2) From: Marty Wooten
Congrats on the finds. Welcome to the never ending journey of coffee.
On Dec 26, 2010, at 11:38 PM, "jsutton"  wrote:
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3) From: raymanowen
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...
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4) From: miKe mcKoffee
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/
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5) From: Edward Bourgeois
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:
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ne
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mariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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