HomeRoast Digest


Topic: Cooling the roast (55 msgs / 1238 lines)
1) From: Kevin DuPre
I run the forced air cooling cycle until the beans
have reached a temp of about 150 degrees with the
Fresh Roast (I don't have a Plus). Mine is modified
with a 550 thermometer in the chamber with its tip
just at the green bean fill line. Following this, I
dump the roasted and air cooled beans immediately into
an aluminum pie tin, which with the amount of a FR
batch and the size of the pan gets the beans down to
about 80 in a couple of minutes following dumping into
the pan. When I am done roasting batches for the
evening, I pour them between stainless steel bowls for
a few minutes before pouring into the valvebag.
I have seen pro-roasters draw ambient over the beans
while stirring them for about 5 minutes or so followed
by stone vacuuming.  I guess that my method drops the
internal bean temperature almost as quickly given the
huge difference in volume and thermal intertia. The
batches *appear* consistent both from a color
perspective and taste in the cup.
However I will be the first to admit that I don't have
nearly the experience of apparently many people on
this list - I'm just a beginner and just sharing the
simple ways I've found that work well. Forgive me if
my approaches seem simple and unsophisticated, but
they work for a finished product that has a 4-5 day
lifecycle albeit well-handled.
While I don't have a lot of experience, I learn more
with every batch, and my roasting logs provide
valuable data to continue to grow my knowledge. I've
found that coffee roasting touches on a lot of my
scientific and engineering background and the things
I've learned over 25 years and much of it is
applicable.
Kevin
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2) From: Jamie Dolan
I was just about to build a new box fan setup to cool my roasts
faster.  Then I read an article that talks about the vacuum and the
bucket concept that I have read about before.  They also talk about
using a box fan, but speak of using it point down to suck air down
past the beans rather than blow air at the beans.
So which is a better setup, sucking the air past the beans or blowing
the air at the the beans?  Most recently I have been using a small 9
inch fan with a collender above it and dumping the beans into it, with
the fan blowing up.  So the blows all of the chaff off the coffee.  I
was going to make a similar setup to this, only larger for faster
cooling and better chaff removal.
So I am doing this wrong?  Do I want the air flow to go down instead of up?
Jamie
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3) From: Larry English
Mine is down-draft, so whatever chaff remains after the roast blows out the
vent holes below the fan.  A little messy but it's in a garage and a vac is
nearby.  But the beans are on a fairly large, fairly thick perforated baking
sheet so they cool very quickly anyway.  I can't think of a substantial
reason for preferring one over the other.
Larry
On Thu, Jun 5, 2008 at 2:26 PM, Jamie Dolan  wrote:
<Snip>
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4) From: Brian Kamnetz
I cut a hole large enough for a colander in the end of a cardboard
box. I set the box on end, with the hole in the top, set the colander
holding the roasted beans into the hole in the box, and set the box
right next to a box fan, with the flaps of the cardboard box up
against the fan. I have found that my beans cool much, much faster
when I pull the air down through the beans, as opposed to blowing the
air up through the beans. I think a big part of the reason why, in my
set up, is that lots of air escapes when I try to blow the air up
through the beans. When I pull the air down through the beans, the fan
pulls the box flaps up tight to the fan, so it's sort of sealed that
way.
One think I like about blowing the air up through the beans is that it
blows the chaff out (I roast outside, so the mess isn't a problem). So
in the winter, when it doesn't take much to cool the beans, I blow air
up through them. This time of year, when (such as today) it is 99
degrees and muggy, it would take a very long time to cool the beans by
blowing air up through them, so I turn the fan around and pull air
down through the beans.
Hope that isn't too confusing....
Brian
On Thu, Jun 5, 2008 at 5:26 PM, Jamie Dolan  wrote:
<Snip>
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5) From: raymanowen
I have a 3-speed direct drive furnace blower (motor is in the center of the
squirrel cage).
With the blower on its side, the motor side down, the other side's intake
opening is up.
An 11 inch dia screen mesh colander sits right in the opening and on high
blow, a pound of beans at a ripping Second Crack stops roasting in maybe 2
seconds, and I can stick my bare hand in the previously snapping and smoking
beans to stir them around to cool after 5 seconds.
When the beans are cold and the roast stopped dead, the chaff can be dealt
with at your leisure.
Cheers, Iechyd da, Mabuhay -RayO, aka Opa!
-- 
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Wichita (ex- NYC Paramount) WurliTzer- 1976
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6) From: John Despres
I use the down draft pasta strainer/bucket method with a vacuum. I =
bought a small wall mount Shop Vac that is dedicated to cooling ($24.00 =
or so). The pasta strainer fits perfectly in the bucket and seals =
nicely. I cut a hole in the side of the bucket, added a rubber hose =
fitting designed for this type of thing and the hose stays attached to =
the bucket. I had to close the side holes of the strainer so the airflow =
would go straight down through the beans. Works famously. Once the beans =
are cooled, I stir them a bit to let the chaff be sucked away by the =
vacuum. No muss, no fuss.
In any event, room temperature air rushing across and through the beans =
in either direction should be fine, I think.
John
Jamie Dolan wrote:
<Snip>
e.com
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<Snip>
<Snip>
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7) From: Jamie Dolan
<Snip>
Thanks for the responses and suggestions.  Sounds like the popular
setup is sucking the air in down past the beans.  The only thing that
I am wondering is what type of strainer you use that allows the chaff
to pass through?  I use a wire strainer that looks like window screen,
and I don't think most of the chaff would make it through the fine
mesh on the strainer I use.
I purchased a bucket and stainless steel bowl a while back thinking of
making a vacuum style setup.  If I do, I need to drill holes in the
stainless steel bowl.  Any suggestions on the size / and number of
holes to put into the bowl?  I was thinking perhaps 1/8 inch would get
the chaff through, but not allow and beans past?
Jamie
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8) From: Joseph Robertson
Some listers here already know this but commercial roasters cool by drawing
air down through the beans while they are being stirred mechanically. So the
bucket / shop vac would be my choice if I were any bigger than my IRoast2.
JoeR
On Thu, Jun 5, 2008 at 8:19 PM, Jamie Dolan  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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9) From: Rich
Air is drawn down through the beans to preclude the flying bean phenomena.
Joseph Robertson wrote:
<Snip>
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10) From: Steven Van Dyke
At 10:19 PM 6/5/2008, you wrote:
<Snip>
Jamie,
Chaff is very fragile.  If you stir the beans around it will wind up 
going through pretty much any size mesh.  Just get something small 
enough for the smallest beans to not go through.  What size are the 
holes in the optional drum for the Bohmer?
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11) From: raymanowen
*Phenomena* appears to be the plural form of the noun *Phenomenon*, an
observable fact or event. ro
On Thu, Jun 5, 2008 at 11:56 PM, Rich  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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12) From: Jim De Hoog
A colander in a bucket works well. Holes are precut. I use a mesh buc=
ket in a bucket, then use a colander to draw off the chaff.
My setup is on the coffee roaster images page of our fine host.
Jim "Ice Bucket roaster" De Hoog
----- Original Message ----
From: Jamie Dolan 
To: homeroast
Sent: Thursday, June 5, 2008 10:19:10 PM
Subject: Re: [Homeroast] Cooling The Roast
<Snip>
Thanks for the responses and suggestions. Sounds like the popular
setup is sucking the air in down past the beans. The only thing that
I am wondering is what type of strainer you use that allows the chaff
to pass through? I use a wire strainer that looks like window screen,
and I don't think most of the chaff would make it through the fine
mesh on the strainer I use.
I purchased a bucket and stainless steel bowl a while back thinking of
making a vacuum style setup. If I do, I need to drill holes in the
stainless steel bowl. Any suggestions on the size / and number of
holes to put into the bowl? I was thinking perhaps 1/8 inch would get
the chaff through, but not allow and beans past?
Jamie
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13) From: Ira
At 10:56 PM 6/5/2008, you wrote:
<Snip>
Also it let's them exhaust it out the pipe installed for that purpose 
and not stink up the inside so bad.
Ira
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14) From: Ed Needham
If you are outside and don't mind the chaff going everywhere, blowing up 
will get all that stuff out of the beans.  That's about the only advantage.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

15) From: Ed Needham
Of course there would be more than one flying bean, hence the plural.
(grin)
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

16) From: Jamie Dolan
On Fri, Jun 6, 2008 at 7:43 PM, Ed Needham  wrote:
<Snip>
The fan I have been using was no where near powerful enough to put on
such a lovely show.  But I did consider the possibility that would
happen with a larger fan.
I think I am going to work on putting small holes into my stainless
steel bowl and using the bowl / vacuum method.  I'll put it on the
drill press and see how easy it is to drill 1/16 or 1/8 inch holes
through stainless steel.
Jamie
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17) From: Paul Helbert
Make sure your cobalt or titanium bits are perfectly sharp, center
punch your locations to avoid wandering and begin with more initial
downward pressure than you are in the habit of using.
On Sat, Jun 7, 2008 at 1:29 AM, Jamie Dolan  wrote:
<Snip>
Use cobalt or titanium coated bits. Support the work well. Make sure
the bits are perfectly sharp. Center punch your locations (to avoid
wandering). Begin with more downward pressure than you are in the
habit of using. Drill slowly with continuous feed (do not start, stop
and start again). Lubricate (and cool) with cutting oil, evaporated
milk or even water. Back off the feed pressure as you finish each
hole.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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18) From: Rich
Buy stock in the drill bit company - QUICK!
Paul Helbert wrote:
<Snip>
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19) From: Rich
Buy stock in the drill bit company - QUICK!
Paul Helbert wrote:
<Snip>
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20) From: Rich
Buy stock in the drill bit company - QUICK!
Paul Helbert wrote:
<Snip>
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21) From: Sean Cary
I used a $3 bowl from K-Mart - didn't need lube and drilled about 1/8 or so
holes in a very random pattern - sits on my 5 Gal white pail and has a hole
for the Shop  Vac hose in the bucket.
Other then being noisy - it gets my beans cool in under 2 minutes to lower
then ambient...
As in most of what coffee roasting is about on this list - some folks take
this WAY too seriously.
It's coffee.
Sean
On Sat, Jun 7, 2008 at 9:07 AM, Rich  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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22) From: raymanowen
Since s/s work-hardens, you'll burn up bits in a hurry. I would suggest you
get s/s screen mesh and not drill any holes. -ro
On Fri, Jun 6, 2008 at 11:29 PM, Jamie Dolan  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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23) From: Rich
But, but, Ray-O, he got the bowl at a thrift shop for 0.50 and a couple 
of feet of 3/32 or 1/8 SS mesh would cost...money.
And, when drilling holes in SS water, not oil is the proper lubricant. 
Lots of water...
raymanowen wrote:
<Snip>
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24) From: raymanowen
"it gets my beans cool in under 2 minutes to lower then ambient... [How-
lower than ambient?]
As in most of what coffee roasting is about on this list - some folks take
this WAY too seriously. [That's why we're here, isn't it?]
It's [only] coffee."
Well... -ro
On Sat, Jun 7, 2008 at 7:42 AM, Sean Cary  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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25) From: Sean Cary
I'll have to hook up the flux capacitor and check the relative rate of
cooling to bean mass...compare that to the outside temperature and graph the
results.
C'mon, its coffee.  It's an agricultural product that is different from
PLANT TO PLANT, hell from branch to branch - you cannot repeat to any degree
of accuracy what you did the last roast/pot or cup.  Even if you could get
exact duplication of your last (fill in the blank)...unless you were a
machine with the same parameters to your tongue - each experience is
different.
Its COFFEE, good enough for what we do is way better then off the shelf...
Sean
On Sat, Jun 7, 2008 at 1:53 PM,  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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26) From: Pat Sklenar
Sean Cary wrote:
<Snip>
Flux Capacitor!?  You have one of THESE!? :o
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27) From: raymanowen
Yes, but you'll have to find one of the flux capacitors used in the
gravimetric field displacement manifold that hasn't been depleted of its
dilithium crystals. Just any flux capacitor won't do.
"Only Coffee" is the stuff you get at Perkins or Waffle House. I was happy
enough until I remembered - "Hey, I used to roast green coffee..."  I
started snooping Netscape and Google.
Now just any coffee won't do.
Cheers, Mabuhay -RayO, aka Opa!
-- 
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Wichita (ex- NYC Paramount) WurliTzer- 1976
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28) From: Vicki Smith
I went about this very differently. I started with a stainless steel 
mesh colander. I then used a screwdriver to force the mesh apart 
creating holes that were wide enough for the chaff to get through and 
the air to move through well, but not large enough to have the beans 
sucked out.
vicki
Rich wrote:
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29) From: Jamie Dolan
<Snip>
I got the bowl at walmart.  I am not sure where to get the mesh stuff.
 I don't really care much what it costs.
So seriously, I don't want to run oil while I am drilling stainless?
I have oil on the big drill press.  I've not done alot of metal work
before, mainly lots of stuff with wood.  We have about a 1HP motor on
the drill press.  So I can't imagine that if I get the right bit it
will have much trouble.
Like I said if this mesh thing is a better way to go, point me in the
right direction, I don't care if its kind of expensive.
Jamie
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30) From: Jamie Dolan
<Snip>
vicki
What size are the holes now that you made in your colander?
Jamie
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31) From: Rich
I believe they are screw driver size.  I think that is a measurement 
standard somewhere in the world...
Jamie Dolan wrote:
<Snip>
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32) From: Kris Bhatti
I use a mesh fryer basket, something like this: http://www.acehardware.com/product/index.jsp?productId79065It's just something I had on hand, never gave much thought to how great it is for this purpose.  
You can see a photo of my Leaf Vac/fryer basket/Sweet Maria's box bean cooler here:http://picasaweb.google.com/krisbhatti/RoastingEquip/photo#5155399175203628466Kris Bhatti
Tustin, CA
----- Original Message ----
From: Jamie Dolan 
To: homeroast; rich-mail
Sent: Saturday, June 7, 2008 12:46:04 PM
Subject: Re: [Homeroast] Cooling The Roast
<Snip>
I got the bowl at walmart.  I am not sure where to get the mesh stuff.
I don't really care much what it costs.
So seriously, I don't want to run oil while I am drilling stainless?
I have oil on the big drill press.  I've not done alot of metal work
before, mainly lots of stuff with wood.  We have about a 1HP motor on
the drill press.  So I can't imagine that if I get the right bit it
will have much trouble.
Like I said if this mesh thing is a better way to go, point me in the
right direction, I don't care if its kind of expensive.
Jamie
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33) From: Vicki Smith
That would be correct. I never measured (and am not at home where I 
suppose I could). I kept checking the holes against the size of some 
beans (of the smallish sort) as I worked on it. I adjusted the size of 
the holes and the number of holes as I experimented.
I used one of those pointy screwdrivers. I may be the only person on the 
list who does not know what they are called. I used to know, really.
v
Rich wrote:
<Snip>
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34) From: raymanowen
"if this mesh thing is a better way to go, point me in the right direction,
I don't care if its kind of expensive."
*Target*- 11 inch dia. screen mesh colander. $11. Sits right in the blower
intake. The roast coasts on for about 2 seconds, and after 20 seconds the
beans are 1.315 F above ambient.
Cheers, Mabuhay -RayO, aka Opa!
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35) From: Paul Helbert
On Sat, Jun 7, 2008 at 9:42 AM, Sean Cary  wr
<Snip>
Hey, I resemble that remark.
For light gage stainless the cross headed screwdriver used as a punch
or the expanded metal bowl sound like very good ideas.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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36) From: Michael Dhabolt
For those folks that are roasting with something similar to a Poppery
or I Roast, you owe it to yourself to read the thread at:http://homeroasters.org/php/forum/viewthread.php?forum_id&thread_id22Great solution to unloading the roast and cooling.
Mike (just plain)
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37) From: peterz
This sieve set I got from ebay 
 >http://cgi.ebay.com/Bonsai-tool-12-inch-Stainless-Sieve-with-3pcs-screen_W0QQitemZ380035306240QQihZ025QQcategoryZ75664QQssPageNameZWDVWQQrdZ1QQcmdZViewItem<Has been working great for me for well over a year. I used a metal tube 
to connect it to a similar size fan mounted on a plastic milk crate.
The fan sucks air through the beans and I stir with a wooden spoon for a 
few seconds to distribute them, and allow the chaff to exit through the 
milk crate.
This is done outside, and the chaff disappears. I usually let them cool 
for longer than necessary, maybe five minutes or more, because someone 
suggested that this allows the beans to cool all the way through and 
makes sure the roast is stopped. I have never really noticed much 
difference doing this, but it is easy to do for sure.
PeterZ
Rich wrote:
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38) From: Skydragon454
Excellent find Peter. Thanks!
 
Eric
 
In a message dated 6/7/2008 11:18:45 P.M. Central Daylight Time,  
peterz writes:http://cgi.ebay.com/Bonsai-tool-12-inch-Stainless-Sieve-with-3pcs-screen_W0QQitemZ380035306240QQihZ025QQcategoryZ75664QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
**************Get trade secrets for amazing burgers. Watch "Cooking with 
Tyler Florence" on AOL Food.      
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39) From: Yakster
Changed the subject to split from iRoast Alternatives.
I did roast up a batch of Gaut beans yesterday and was more prepared for
cooling the beans this time.  The Behmor actually does a pretty good job of
cooling the beans to start of for the first couple of minutes if you open
the door after 30 sec to a minute, it's just later that the cooling process
hits a knee curve and starts to take longer and longer to get to room temp.
After hitting cool, and letting it start cooling for about two minutes, I
donned the Ove Gloves, hit stop, pulled the chaff tray and stuck it on top
of the roaster, pulled the drum, closed the door and hit cool again.  I then
opened the drum and dumped the beans in the cooler and fired up the shop
vac.  Got a bit of chaff all over, but the beans cooled pretty quickly.
This morning, I made a full 8 cup (40 oz) Chemex pot for the first time for
my first day of work at the new job.  I failed to adjust the grinder from
it's half pot setting... so it took longer then 5 minutes to run the water
through.  I'll have to adjust the grinder again, but as only one co-worker
took me up on the offer of coffee, I ended up having a lot of coffee staling
in the thermos, so I think I'll stick with half batches at least for now.
It was a busy day at work, paperwork, IT issues, and even some
troubleshooting of a radio link in the lab that I managed to get running.  I
think I'll enjoy this new job.
Take care,
-Chris
On Tue, May 25, 2010 at 4:07 PM, Yakster  wrote:
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40) From: Mark Jones
The technique sounds like it worked; I'm going to have to give it a try. I have a bean cooler (HD bucket w/ strainer) that's connected to the shop vac that I built months ago, but never really used it. My wife would be glad to see it being used since I ran all over the place gathering parts. 
Good luck with the new job! 
-Mark

41) From: Yakster
Thanks, Mark.  Yeah, I built this cooler when I was roasting with the
popcorn popper and stopped using it when I started on the Behmor in Feb
2009.  I'm glad to see that it works well with 10 - 12 oz batches as well as
the 4 - 5 oz popper batches.  I think that since all the holes in the
steamer insert are under the beans it really draws all the air through the
beans to make it pretty efficient, best part was that I had all the
materials on hand, the plastic storage container was sitting empty and the
steamer insert I had picked up at a thrift store thinking I could use it to
make a coffee roaster.
-Chris
On Thu, May 27, 2010 at 5:47 AM, Mark Jones  wrote:
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42) From: John M. Howison
Does everybody believe in  cooling the roast before storing it?  What
is the supposed virtue of rapid cooling?
I store roasted beans in ceramic jars.  I empty a still-hot roast into
a pre-cooled ceramic jar, cap the jar, and either pop the closed jar
into the fridge immediately or let it cool slowly on countertop.  The
idea is to isolate the roasted beans from exposure to air (with its
noxious oxygen) as soon as possible  While I don't claim superior
olfactory bulbs and palate, I prefer the resulting cup, and like to
believe that the beans would "stay fresh longer" if not promptly used.
Wld like to hear from commentators endowed with sensory faculties
better than mine.  That's probably most people.
-- 
Contra muros, mater rubicolla
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43) From: Allon Stern
On Aug 25, 2010, at 2:08 PM, John M. Howison wrote:
<Snip>
While the beans are still hot, roasting is still happening.
Decisively cooling the beans will stop the roast at that point.
Oxygen isn't the #1 enemy. TIME is. I'm not saying that oxygen doesn't play a role, but you can leave your beans in an open jar for a while and not worry about it. You don't have to rush them into a sealed container right after the roast at the expense of not cooling them.
If you are in doubt, then conduct an experiment - take a roast, put half in a jar and seal it immediately, put the other half on a cool aluminum cookie sheet. When you've gotten back from putting the jar the fridge, the beans on the tray should be cool. If not, stir them around a bit until they're cool enough to handle. You might even blow a fan on them, and get them down to room temp pretty quickly. Then seal them in a jar and leave it on the countertop.
Wait one week.
Prepare two cups of coffee, one from each batch.
Taste them both paying close attention, take notes.
Report.
-
allon
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44) From: John A C Despres
Something to consider - Something we've all heard of and maybe even done at
Thanksgiving. Many turkey recipes advise removing the bird from the oven at
a certain temperature, setting it aside and placing a foil tent over it to
let it finish cooking. The internal temp of the bird may raise as much as 15
degrees *outside of the oven*. Your beans will do the same - they will
continue to roast in the jar.
Cool 'em as soon and as quickly as possible.
Allon's suggested experiment is a good one. I may try it myself.
John
On Wed, Aug 25, 2010 at 2:17 PM, Allon Stern  wrote:
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45) From: Laura Carey
With my beans after they are roasted, I put them in a metal sive and blow
out the chaffe.  Then I immediately put them in a glad container, put the
lid on and thrown them into the freezer for a couple of hours.  
Then I take them out and let them rest at room temperature and to mature for
3-5 days and by then all the flavors and aromas have come to the top. Mmmmm

46) From: raymanowen
"What is the supposed virtue of rapid cooling?"
   1. Allows one to stash beans and clean equipment all that much faster-
   2. Reduces time spent waiting to brew first shot-
   3. Terminates chemical reactions accelerated by higher temperature-
   4. Land at DIA but don't stop til you get to Jeffco (Rocky Mountain
   Metro) airport,  = Rough and Noisy flight end- plus the treadmarks on my
   head might rub me the rong way.
-ro
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47) From: Joseph Robertson
John,
To put it short and simple, the virtue of cooling a roast rapidly is to stop
the process as fast as possible to keep the roast level were it was when you
dropped it.
With out rapid cooling the beans continue to roast. Simple as that. Don't
make this any more then it is. If you do not do this before packaging the
roast will continue till cooled.
Do not package the beans in anything until fully cooled.
The master roaster who I trained under explained that the gassing off of Co2
and other gasses peaks at 15 minutes. In other words he makes sure all beans
are packed in <15minutes after complete cooling if you want a protective
layer of Co2. This gets into another subject and it only matters if you can
seal in an o2 free environment.   Allon put it well in his comment. Don't
take any one person's word for it. Test your roasts. Taste your roasts
cooled or not cooled. The whole concept here is to be able to repeat your
results.  So eliminate as many variables as possible. Stop your roasting as
fast as possible.
JoeR
On Wed, Aug 25, 2010 at 11:08 AM, John M. Howison wrote:
<Snip>
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48) From: John A C Despres
Joe, I think we agree. That's pretty much what I said.
Roast on! Cool on!
John
On Wed, Aug 25, 2010 at 7:21 PM, Joseph Robertson wrote:
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49) From: Joseph Robertson
I bet we do. I did not read your post before I posted. I often do that. Bad
me.
Joe
On Wed, Aug 25, 2010 at 7:15 PM, John A C Despres wrote:
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50) From: John A C Despres
Smack! Ouch! Oops, sorry!
John
On Wed, Aug 25, 2010 at 10:26 PM, Joseph Robertson wrote:
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51) From: Joseph Robertson
John,
No I should be smacked for not paying closer attention.
You have been a roaster much longer than I.
I bow to the sun that rises over a roaster who has more experience than me.
Here's to you John,
Joseph
On Wed, Aug 25, 2010 at 7:45 PM, John A C Despres wrote:
<Snip>
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52) From: miKe mcKoffee
Some may recall it's even worse than Allon alludes to, proved quite
claringly at PNWGII '04. 
Tom brought cupping samples of a bunch of Panama coffees he was checking
out. We cupped them with Tom getting to help decide which he was going to
bring in to offer on SM. There were two "ringers" in the Panama cupping. One
a stellar Robusta sample Tom had roasted, and the other what many considered
at the time THE BEST coffee in the world (ISH) which was roasted and sealed
in a mason jar hot with zero cooling. (Alchemist John's dasturdly idea and
deed:) During the cupping to a person everyone selected the same coffee as
the worst and everyone thought it was the Robusta. Nope, it was the
mistreated ISH. Sealing hot had baked the ISH to foul oblivion. FWIW good
ISH (which I haven't had in 5 years) is the only coffee I'd take over Panama
Esmeralda Gesha.
Indeed properly (within ~5min) cooling the roast to room temp is mandatory
before sealing.
Slave to the Bean miKe mcKoffee
www.compasscoffeeroasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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53) From: Joseph Robertson
miKe,
after that well described experience and unfortunately missed experience by
me I don't think I understand which you liked the most over Panama Esmeralda
Geisha, was it the Robusta or the jarred up hot "baked the ISH to foul
oblivion" bean?
Joe
On Wed, Aug 25, 2010 at 10:23 PM, miKe mcKoffee  wrote:
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54) From: miKe mcKoffee
<Snip>
Neither, said "good" ISH...
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55) From: Joseph Robertson
Ahh,
Now I read you...
Thanks
Joe
On Thu, Aug 26, 2010 at 9:01 AM, miKe mcKoffee  wrote:
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