HomeRoast Digest


Topic: test ... Imean coffee (5 msgs / 319 lines)
1) From: Andy Thomas
Had some lovely Brasil Diamantina this morning. When I was roasting this fo=
r the =
HB Homeroasting Competition, I was never happy with the result. But last =
Friday =
as I was roasting, things got out of control and I ended with a shorter E=
OR time =
-- 12:00 -- than I was targeting. But after two days rest it was better tha=
n any =
of my previous attempts.
Andy
From: Sweet Maria's Coffee 
To: homeroast
Sent: Fri, April 22, 2011 1:04:10 PM
Subject: [Homeroast] test
test
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2) From: Robert Yoder
Hi, Andy,
 
Can you provide details?  What Roaster, What Profile, What batch size, etc., etc., etc.? I, too, Roasted some Brazil coffee recently: just over a fifth-pound on Behmor P5 1 lb setting, and ended it too early, by far.  Not sure how to describe the ground coffee, but it was definitely quite light.  Yet the result, today, days after, is not nearly as  bad as I'd thought it would be.  Maybe it's a characteristic of Brazils, (that they perform over a wide-range of roasting styles).  My failure was quite instructive, and I think I finally will settle down on one coffee, roasted slightly differently over many batches, until I might hope to get the some of the same roast-sense our senior roasters have already gotten.  It'll take the rest of my life, of course!
 
Happy Roasting,
 
robert yoder
 
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3) From: Peter Louton
I'm curious, too.  I have the beans from the home roast competition and I did my first roast with them Wednesday.  I took 4oz of each for total of 20oz, divided in half and did two roasts of 10oz in my Behmor.  Used 1lb, P2 and C setting added 60 seconds and waited for second crack to roll and stopped at 20 seconds into second.  Then did the next batch identical, but stopped just as second started to pop a little bit.  Can't wait till Monday when they will get sampled in my Giotto with my neighbors as guinea pigs.  I have espresso blend number 12 as a back up.  
I ordered to late to submit to home roast, but am looking forward to learning and experimenting.
As to underroasting, I really learned a lot from the workshop #11 (my favorite Tom, please bring it back), and learning to stop the roast early and then having the patience to let it age.  
Peter
-- Sent from my Palm Pre
On Apr 22, 2011 23:12, Robert Yoder <robotyonder> wrote: 
Hi, Andy,
Can you provide details?  What Roaster, What Profile, What batch size, etc., etc., etc.? I, too, Roasted some Brazil coffee recently: just over a fifth-pound on Behmor P5 1 lb setting, and ended it too early, by far.  Not sure how to describe the ground coffee, but it was definitely quite light.  Yet the result, today, days after, is not nearly as  bad as I'd thought it would be.  Maybe it's a characteristic of Brazils, (that they perform over a wide-range of roasting styles).  My failure was quite instructive, and I think I finally will settle down on one coffee, roasted slightly differently over many batches, until I might hope to get the some of the same roast-sense our senior roasters have already gotten.  It'll take the rest of my life, of course!
Happy Roasting,
robert yoder
> Date: Fri, 22 Apr 2011 19:34:03 -0700
> From: adt0611
> To: homeroast
> Subject: Re: [Homeroast] test ... Imean coffee
> 
> Had some lovely Brasil Diamantina this morning. When I was roasting this for the 
> HB Homeroasting Competition, I was never happy with the result. But last Friday 
> as I was roasting, things got out of control and I ended with a shorter EOR time 
> -- 12:00 -- than I was targeting. But after two days rest it was better than any 
> of my previous attempts.
> 
> Andy
> 
> 
>
> From: Sweet Maria's Coffee <sweetmarias>
> To: homeroast
> Sent: Fri, April 22, 2011 1:04:10 PM
> Subject: [Homeroast] test
> 
> test
> 
>
> Homeroast mailing list
> Homeroast
>http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com> 
> Homeroast community pictures -upload yours!) : 
>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20>
> Homeroast mailing list
> Homeroast
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4) From: Edward Bourgeois
A really fun coffee to home roast. It's a different coffee every few
days as it rests  You can great creative and cull it all sorts of ways
to change the cup too.
On Fri, Apr 22, 2011 at 11:02 PM, Robert Yoder  wr=
ote:
<Snip>
etc., etc., etc.? I, too, Roasted some Brazil coffee recently: just over a =
fifth-pound on Behmor P5 1 lb setting, and ended it too early, by far.  N=
ot sure how to describe the ground coffee, but it was definitely quite ligh=
t.  Yet the result, today, days after, is not nearly as  bad as I'd tho=
ught it would be.  Maybe it's a characteristic of Brazils, (that they per=
form over a wide-range of roasting styles).  My failure was quite instruc=
tive, and I think I finally will settle down on one coffee, roasted slightl=
y differently over many batches, until I might hope to get the some of the =
same roast-sense our senior roasters have already gotten.  It'll take the=
 rest of my life, of course!
<Snip>
 for the
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 Friday
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EOR time
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than any
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tmariascoffee.com
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tmariascoffee.com
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fee.com/gallery/main.php?g2_itemId=7820
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mariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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5) From: Andy Thomas
My roasting rig is a split-wired West Bend (original) Poppery. Split-wired =
means, in this case, that the fan is always on and I control the heater=
 with the =
switch. I use a type K thermocouple probe placed in the center of the r=
oast =
chamber, just under the surface if the green beans before turning on the =
roaster. I use my mobile phone as a timer, which was the cause of the short =
roast. I got a call on my "timer" and let things get out of control.  Acc=
ording =
to my notes the profile was as follows: =
140g Brasil DP Bahia Chapada Diamantina, ambient temp, 55F
300F @ 4:00
1st crack, 405F @ 8:31
This is where things got out of hand. When I turned attention back to t=
he =
coffee, the temp was about 450F and I ended it there. It was about 12 minut=
es =
but I was too flustered to note exact time and temp. I had intended to ge=
t to =
EOR/450F at about 14:00. In the 2 previous roasts of this coffee, EOR was 4=
45F @ =
14:20 and 452F @ 15:30.All 3 roast profiles were the same up to beginni=
ng of 1C. =
I roasted Diamantina again today and duplicated the 12 minute roast. In a f=
ew =
days I will know whether I also duplicated the wonderful brown sugar and be=
rry =
flavors!
Andy
From: Robert Yoder 
To: homeroast
Sent: Fri, April 22, 2011 8:02:59 PM
Subject: Re: [Homeroast] test ... Imean coffee
Hi, Andy,
Can you provide details?  What Roaster, What Profile, What batch size, et=
c., =
etc., etc.? I, too, Roasted some Brazil coffee recently: just over a fifth-=
pound =
on Behmor P5 1 lb setting, and ended it too early, by far.  Not sure how =
to =
describe the ground coffee, but it was definitely quite light.  Yet the r=
esult, =
today, days after, is not nearly as  bad as I'd thought it would be.  M=
aybe it's =
a characteristic of Brazils, (that they perform over a wide-range of roasti=
ng =
styles).  My failure was quite instructive, and I think I finally will se=
ttle =
down on one coffee, roasted slightly differently over many batches, until I =
might hope to get the some of the same roast-sense our senior roasters have =
already gotten.  It'll take the rest of my life, of course!
Happy Roasting,
robert yoder
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han =
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ariascoffee.com
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ariascoffee.com
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                        =
Homeroast mailing list
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Homeroast community pictures -upload yours!) : =http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820Homeroast mailing list
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