Hello All, Any help you might be able to provide would be appreciated. My Hearthware Gourmet just died and my Fresh Roast Plus arrived today. I am out of fresh coffee, so I fired up the new roaster. However, I do not seem to be able to ever reach second crack. I am roasting inside, next to a window (the temperature outside is around 65 degrees, and inside it must be at least 70). This is the same spot I roasted all winter (I'm in Cambridge, MA) with my Hearthware, often reaching second crack in approximately 6 minutes. With the next Fresh Roast Plus, I have now run 4 batches, each up to 12 minutes, without any success of hitting second crack. I thought that the Fresh Roast Plus was supposed to be a very fast roast? I followed the Fresh Roast instructions (and Tom's enclosed instructions) concerning amount to roast (two of the enclosed scoop, and I cut back the amount in the scoops, so that each was less than full. Any ideas? Your help is very much appreciated! I desperately need some more fresh roast and I have company arriving from Europe that I am supposed to impress with my espresso! :) Thanks, Matt Do You Yahoo!? Yahoo! - Official partner of 2002 FIFA World Cuphttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://fifaworldcup.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi Matt, The FR+ instructions for bean load don't work for many people, and you may be one. Add a few more beans! Since you're stalling between the first and second, you don't need too much more, maybe 5 grams (a table spoon). BTW, most people are roasting with 75 to 90 grams -- a half cup + or - one tablespoon; whereas the two heaped scoops gives about 65 grams. Hope that fixes it, Jim On 29 May 2002 at 16:24, Matthew A. Hodges wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
"Matthew A. Hodges" wrote: <Snip> I have a freshroast + and I can incinerate coffee in it. I set the dial as far as it can go, then after first crack, set it back again. Second crack usually takes 2 or three minutes after first, depending on the coffee. As soon as I hear the first few pops of second crack, I stop the roast by turning the dial to "cool". Some dry preparation, very small beans like the Yemenis, have a very evanescent second crack. How noticeable the second crack depends on the coffee. Try a central American, with big wet processed beans. -- For the conservation of the Tibetan Lhasa Apso, Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
This is a multi-part message in MIME format. I run the FR+ on a measured 120 volts, then I run it for five minutes empty before the first batch. I run each batch immediately after the previous. I never use the 2 minutes cool as I want the roaster very hot. I roast for 5 minutes or until about 30 seconds into second crack, then I dump the roasted beans into a large cool cast iron skillet, shake it a = bit, dump into a screen colander, shake that awhile, then put into a jar for = resting. The next batch was put into the roaster (and started) about 5 seconds = after removing the previous. I roast about 6 batches in series this way. I clean out the chaff once after all. I hear second crack most of the roast cycles.
Thanks to everyone for the advice. I also left a message for Tim at Fresh Roast's technical help number, and he returned my call despite being out of the office. Tim's suggestion solved the problem. I thought that I was perhaps attempting to use too many beans, but Tim explained that I probably needed more than I was using (this is for the Fresh Roast Plus). He suggested 2 1/2 to 3 scoops. The reason being that more beans would slow down the flow of air through the roast chamber and create more heat. I tried his advice (using 3 scoops) and reached second crack with no problem. Thanks again and happy roasting, Matt --- "Matthew A. Hodges" wrote: <Snip> Do You Yahoo!? Yahoo! - Official partner of 2002 FIFA World Cuphttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://fifaworldcup.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
At 04:24 PM 5/29/2002 -0700, you wrote: <Snip> First guess, this might be the problem. You might need more beans, they're not capturing enough of the heat. I also had this problem on my first two roasts. (My FR+ didn't even come with the scoop! Since I've got plenty of scoops around, I didn't complain though, as I'd heard it wasn't that great for measuring anyway.) I use weight now to measure. I use around 75g of beans (+-5g or so, junk scale!), which for most beans does come to around the 'fill here' arrow on the metal band. I typically can _just_ see under the band across to the other side. I'm getting around 4:15 to completed first crack for recent batches, and stop between there and 6:30 or so, depending on what I'm going for. (those are approximate, I time them, but I don't record them.) -g homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hey Matt, I have a FR+ and have no trouble reaching 2nd. crack at 4 to 5 min. I drilled a 1/4 " hole in the top of the shaff collector and insert a taylor thermonitor to measure temps. my FR+ reaches in excess of 450 I would think you need to check the roasting chamber temp. I allways weight my roast at 3 onces.