HomeRoast Digest


Topic: YAMR (Yet Another Miel Report) (4 msgs / 84 lines)
1) From:
Wow ... "honey" is a GREAT name for this coffee.  I brewed up a cup in the
French Press about 10 hours after roasting, and was slammed by the
honey-sweet overtone.  After 36 hours, I'm getting a richer flavor, but the
fruit/honey/sweet character is still there.  And smooooth ... compared to my
normal MJ blend, this is a very nice change.
Thanks Tom, another happy customer!
Tod - in dry 'ol SC
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Dan Bollinger
Tod, What would you say the roast was?  Dan
<Snip>
the
<Snip>
my
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From:
Dan asked:  "Tod, What would you say the roast was?"
Roast was Full City, somewhere short of Second Crack.  Not quite sure *how*
short, but pretty close; some beans have a tiny bit of oil, may even have
reached second crack but I couldn't hear it.
I'm using a Variac-driven WestBend Coffee Roaster (NOT a popper, but rather
a limited-run actual hot-air roaster that preceded the Fresh Roast, but got
killed by the corporation).  I'm using Jim  Schulman's profile:  high heat
for 45 sec. to the "hay-smell" point, low-ish heat for 4 minutes or so, then
high heat into First Crack, then not-as-high-but-still-pretty-high heat to
the end of First Crack (patience, we're nearly there), then medium or
"normal" heat to the end of the roast (but I've been kicking up the heat
again, if it looks like I need to compensate for the lower temp.s of the
WB).
Total roast time is 8-10 minutes, then WB's built-in 5 minute cooldown.
Wish I could be specific on the temps, but I don't have the thermometer
setup; I'm using it on my microwaved water, so I can finally nail the brew
time for my French Press and quit over-extracting.
Tod - lovin' the Miel in ol' SC
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Rick Farris
Tod wrote:
<Snip>
Tod, If finances permit, I urge you to look into an electric kettle.  I've
got one of the Bodums that Tom sells, and it's way faster and more
convenient than my microwave was.  Hmm...maybe not. :-)
For me it's been way better, but I'm at almost 5,000 feet, and water boils
here at 206, so I pour directly into my coffee maker.  If you're at
sea-level I suppose you'd have to wait for the water to cool off, negating
all the time savings you got by getting the water hot faster.
I wonder how my kettle knows to shut off?  Can't be a temperature sensor set
for 212, or it would never shut off...
At any rate, my Bodum is 1500 watts and boils 10 cups of water faster than I
can weigh and grind the beans.  I was poking around on the web last night
and found a kettle (Russell Hobbs) that uses a solid-state disk as a heating
element (essentially the whole bottom of the kettle is the heating element),
and it is a 3000 watt device!  I'll bet that baby boils water incredibly
fast.  But who has a 25-amp circuit to dedicate to it?
Sorry for rambling,
-- Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest