HomeRoast Digest


Topic: I lost my [coffee] cherry.. (3 msgs / 92 lines)
1) From: Eric B. Stauffer
After impatiently waiting for nearly two weeks for my ebay-purchased Poppery
II to arrive, upon returning from a weekend away it was waiting for me
(taunting me!) on the side porch. I had previously purchased some greens
from SM with which to hold my inagural roast. I read "Home Coffee Roasting"
stem to stern this weekend and was eager to try home roasting. I'm still
awaiting a scale so I just roasted by volume. For both batches I used air
quenching, and my Weber grill thermometer was seemingly broken so no temp
details.
Zambian AA Lupili '02 Crop
Poppery II (cold start)
1/3 C beans
FC: 3:15
SC: 6:25
Quench Start: 7:05
Notes: Not a lot of color until nearly four minutes. Very little smoke at
all.
Mexican Chiapas
Poppery II (warm start)
1/2 C beans
FC: 2:54
SC: 5:16
Quench Start 6:30
Notes: Additional volume of beans required me to tilt the roaster forward to
get a good cyclonic motion. Fair amount of color from the get go. Lots of
smoke from about 4 minutes. Beans have oily appearance.
I'll let the beans off-gas overnight and make the first pot (french press)
in the morning.
Eric
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Les & Becky
Hey Eric, Welcome to the Roasting Crowd!
It sounds like you pulled off a couple of good roasts.  However, in my
experience teaching newbies (a CSA technical term for those just starting)
is that they either roast too light or too dark.  My guess is that you are a
little on the dark side unless you like the darker roasts!  I have some
beans I like darker, but taking a Kenya or a Zambian  that far into second
crack will cause you to lose some of the fruity flavors.
Tonight I roasted some Kenya without timing the roast or taking temp
readings.  I went strictly by the cracks.  I waited for first crack to be
over, and quenched the beans just after second started.  Nice looking full
city beans with wonderful aroma!
Mexicans can take a wide latitude of roast, and I often will roast a Mexican
dark, so I think you will be in good shape with both of  these coffees.  I
tend to let my roaster cool an hour or more between roasts.
Good luck, experment and enjoy
Les
Roasting in S. Oregon
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: JKG
Congrats, Eric.
You've obviously done a lot of research before officially
losing your coffee cherry.  Keeping careful notes and
controlling the variables can be very helpful.  In general,
I like my coffees roasted to the first few snaps of second
crack, but personal taste varies.
Good luck and have fun,
JKG


HomeRoast Digest