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Topic: Two QM3 roasts of Limoncillo Pacamara DP (5 msgs / 129 lines)
1) From: sci
Here's my roasting log of two back-to-back roasts of 1/2lb roasts in the QM3
If anybody has observations on what went well and what didn't in these
roasts, please let me know.
I'm trying to learn how to profile beans. The Q responds to tiny adjustments
and a roast can runaway into 2C fast.
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid6grd3cLCblkNDJkMzE0YTUtN2Y1NC00ZDhlLWI3MTktNjQ4MTQ2MjE5M2I5&hl=en&authkeyD8puwP
Thanks,
Ivan
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2) From: sci
I've been cupping these two QM3 roasts, and they taught me that a slight
variation in roast level FC or FC+ can create a big difference in taste.
Too bad I'm now out of this bean. This bean is amazing at FC, but at FC+ it
is not as interesting or yummy. The FC bursts with fruitness and a
delightful aftertaste lingers long. The roast data is in the link below if
anyone cares to look. I think the 250g batch size is a little ambitious and
will probably cut it back to a 200-225g charge which would allow a faster
roast ramp, more control.
Does an FC roast at 12 min differ much from an FC roast at 17 min? How?
My next goal is to learn how to nail the Eth. Jimma DP in the Q.
Fortunately, have about 5lb. If anybody knows how, I could use a primer. The
Q has opened up a whole new territory in roasting for me.
Ivan
+++++++++++++++++++++++++++++++++++++++
Date: Thu, 13 Jan 2011 21:50:03 -0500
From: sci 
To: homeroast
Subject: [Homeroast] Two QM3 roasts of Limoncillo Pacamara DP
Message-ID:
       
<Snip>
Content-Type: text/plain; charsetO-8859-1
Here's my roasting log of two back-to-back roasts of 1/2lb roasts in the QM3
If anybody has observations on what went well and what didn't in these
roasts, please let me know.
I'm trying to learn how to profile beans. The Q responds to tiny adjustments
and a roast can runaway into 2C fast.
https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid6grd3cLCblkNDJkMzE0YTUtN2Y1NC00ZDhlLWI3MTktNjQ4MTQ2MjE5M2I5&hl=en&authkeyD8puwP
Thanks,
Ivan
Homeroast mailing list
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3) From: Allon Stern
On Jan 16, 2011, at 10:09 PM, sci wrote:
<Snip>
In case you lost it, here was miK'es write up. I've had incredible results with this.
On Sep 30, 2010, at 1:38 AM, miKe mcKoffee wrote:
<Snip>
and
On Oct 10, 2010, at 9:13 PM, miKe mcKoffee wrote:
<Snip>
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4) From: ricky carter
Ivan,
It looks to me that you had a lot more that just roast level differing
between these roasts.
It may not only be roast level, but ramp and finish time that are at play
here.
On Sun, Jan 16, 2011 at 10:09 PM, sci  wrote:
<Snip>
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5) From: sci
Thanks Allon!
I'm definitely going to nail the Jimma by reproducing these results in the
Q. There's gonna be a lot of coffee drinking going on.
Ricky: yea there are lots of variable to watch and the ramps are different.
Still, if I had to point to the one variable that makes the most difference,
it would be the EOR BT temp. The difference is noticeable with the FC+
cooking off some of the fruitiness of this great DP coffee.
Ivan
++++++++++++++++++++++++++++++
Date: Sun, 16 Jan 2011 22:48:32 -0500
From: Allon Stern 
To: "A list to discuss home coffee roasting. There are rules for this
       list,   available athttp://www.sweetmarias.com/maillistinfo.html"       
Subject: Re: [Homeroast] Two QM3 roasts of Limoncillo Pacamara DP
Message-ID: <7B1917F2-785D-4DF1-A825-E44BCCD7FBB3>
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On Jan 16, 2011, at 10:09 PM, sci wrote:
<Snip>
The
<Snip>
In case you lost it, here was miK'es write up. I've had incredible results
with this.
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