HomeRoast Digest


Topic: Vac'in Roasts & Variable Variac Rockin' Rosto Roasting >was Re: +St. Helena resting period (54 lines)
1) From: Mike McGinness
From: "Irene and Lubos Palounek" 
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The
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time" --
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You know, I've been vac'ing roasted beans for so long (around 10yrs) I
haven't compared non-vac storage of roasted beans in a long long time. When
I started home roasting I just continued the long established practice. I
tend to roast many different at a time, hence the NEED for longer storage.
Coffee I don't drink daily I vac seal and freeze after 3 days... keeps for
quite some time vac'd & frozen. Months even. No, it won't be as good as just
roasted 3 day rest, but still very good and far superior to any other method
I've found. Been thinking lately I need to cut back on the number of beans I
have roasted at a time...
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My 'tag-line' partially just sounded catchy to me! Variable variac simply
means varying the voltage using a variac during the roast to control ramp
and roast timing. Rockin' Rosto refers to my method of rocking the Caffe'
Rosto during roasting to aid bean movement. Some feel it's not necessary but
since I'm not doing unattended roasting and it seems to help for a more even
roast I continue. In no way to I profess to have 'mastered' roast profiles
in any sense of the word. After the Black Bear & Dietrich roasting
information I've come up with a base profile that works very well for me and
my taste buds. Basically it's targeting initially drastically slowing the
ramp, then hitting it hard to just before 1st crack, then slow and even to
the end. For 435f in 10min city I target hitting 230f in 2min using low
heat, 340f at 3:30 high heat, 400f at 7:30 med-low, 420f at 9:00 a hair
higher heat, 435f at 10ish a hair higher yet. Example voltages at 70f
ambient would be 88v to 230f, 124v to 340f, 108v to 400f, 110v to 420f, 112v
to 435f. I haven't installed the Fluke thermocouple to monitor the actual
heat at source yet so am still only measuring the bean mass temp. I
extrapolate voltages for different ambient temperatures. As pointed out if
I'd measure the heat source and use it as a ramp guide ambient temp wouldn't
matter... Still trying to figure out a quick and simple way to use the Fluke
with the need to dump and clean the secondary chaff collector between each
roast. Thinking of monitoring the exit temp with the Fluke while still using
my current guidelines and see if it'll work as a guide...
As far as this current low, high, med-low (and gradual increase to maintain
momentum) profile goes I'm not sure it's the best, just has made the best
cups of Kona I've ever had and works great for Centrals too. (Also used it
for two different St. H) I still need to compare a gradual continuous ramp
up to the same degree in the same time frame, and also try Jim Schulman's
profile ramping.
Feel free to ask any questions if that wasn't confusing enough already!
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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