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Topic: Resting times.. Open Container or closed? Roaster type? (19 msgs / 409 lines)
1) From: =?iso-8859-1?q?Bob=20Cassinelli?=
Poll; better for an open container, or closed to degass? 
Quetion; who has what kinda coffeeroasters? I have a Freshroast consumer model... 
Add you name as you send... I wanna see who has what so we know who has the better gear / methods. 
Rrojanorge = closed container, FreshRoast roaster. 
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2) From: John Abbott
Bob,
Fresh Roast, Fresh Roast Plus, HotTop
I allow my beans to rest in open containers for about 4 hours and then
Vacuum seal them.   For beans that are going to go into service when
they are ready (about 50%) they remain in open or poorly sealed
containers - they'll all be gone in 2 days!
John Abbott - wandering Deep Southern Texas - LOVE San Antonio
On Thu, 2002-08-29 at 18:20, Bob Cassinelli wrote:
<Snip>
model... 
<Snip>
he better gear / methods. 
<Snip>
g Notisbok
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3) From: James Gundlach
On Thursday, August 29, 2002, at 06:20 PM, Bob Cassinelli wrote:
<Snip>
I have the following roasting devices.  Listed in rank order of usage.
1.  Three Androck fireplace popcorn poppers for use over pecan wood 
fires at the BBQ.
2.  A 20 inch wok, heavy with round bottom and no brand.  Use to learn 
the roast and work on profile roasting.
3.  Two brass rotissirie units for the BBQ, will roast a couple of 
pounds at a time also used with pecan wood fires.
4.  2 Westbend popperies, haven't used either in a couple of years.
5.  Stove top popcorn popper, haven't used in a couple of years.
Jim Gundlach
La Place Alabama
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4) From: Rick Farris
Bob wrote:
<Snip>
What about vacuum?  Where does that fall?  Vacuum bag, or mason jar?  Almost
full mason jar, or plenty of vacuum volume?
-- Rick
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5) From: Dave Huddle
<Snip>
Degass in sealed rubber gasket glass jars.
I like to smell the puff of gas that pops out when I open the jar.
YUM, YUM!
<Snip>
model... 
West Bend Poppery II, Hearthware Precision, Hearthware Gourmet,
FreshRoast, wb (West Bend's coffee roaster), Alpenrost
Dave Huddle   Westerville, OHIO
just  25 minutes from the former location of SweetMaria's
about 41 hours   from the future location of SweetMaria's
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6) From: AlChemist John
<Snip>
Not tightly capped mason jar.
<Snip>
FR (roasting outside with no chaff collector)
WB I
Resting at least 24 hours, preferably 48 hours
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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7) From: JKG
<Snip>
With football season starting, here is my roster:
1.  BBQ gas grill roaster. (non-espresso-first team)
2. Hearthware Gourmet (espresso-first team)
3.  WB Poppery I (bench player--unhappy with playing time)
4. WB Poppery II (deep inactive reserve)
5. stovetop popcorn popper (injured reserve--melted
a hole through the bottom after using with a backpacking
stove).
5. Electric Wok, frying pan (failed to make final cut, potential
practice squad members)
JKG
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8) From: R.N.Kyle
This is a multi-part message in MIME format.
West Ben Poppery II
Fresh Roast +
I store in a tightly closed mason jar and crack the lid ones a day for 3 =
days, I then transfer to a vacuum sealed bag or canister. I've tried =
other methods and find this to be good for me.
Ron Kyle
a coffee roaster from South Carolina
rnkyle

9) From: =?iso-8859-1?q?Bob=20Cassinelli?=
You mean I wasted money on a roaster? :_( 
(Nah... I like the way it works...). 
 JKG wrote:> On Thursday, August 29, 2002, at 06:20 PM, Bob Cassinelli wrote:
<Snip>
With football season starting, here is my roster:
1. BBQ gas grill roaster. (non-espresso-first team)
2. Hearthware Gourmet (espresso-first team)
3. WB Poppery I (bench player--unhappy with playing time)
4. WB Poppery II (deep inactive reserve)
5. stovetop popcorn popper (injured reserve--melted
a hole through the bottom after using with a backpacking
stove).
5. Electric Wok, frying pan (failed to make final cut, potential
practice squad members)
JKG
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10) From: daottman
My roasts are put into canning jars immediately after cooling and closed right away.  I tried open-air resting and found closed to be better.
Roasters:  flour sifter, Poppery II (retired)
-- 
Anthony Ottman
daottman
Bob wrote:
<Snip>
What about vacuum?  Where does that fall?  Vacuum bag, or mason jar?  Almost
full mason jar, or plenty of vacuum volume?
-- Rick
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11) From: Les & Becky
I degas my beans in a closed container!
Les

12) From: hlhurd
On Thursday, August 29, 2002, at 06:20 PM, Bob Cassinelli wrote:
<Snip>
I have a Cafe Rosto, primary roaster and a Hearthware Gourmet.
I got the HW because I thought the Rosto was dieing.
That was before I subscribed to this list & learned how much voltage
matters.
The HW produces a very even roast but it is so loud it makes my Rosto seem
quiet.
Now that I've learned to rock the Rosto I'm getting more uniform roasts out
of it.
Thanks Mike M
Resting beans in loosely sealed glass jars for minimum 24 hrs (unless I have
run out)
Holly
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13) From: =?iso-8859-1?q?Bob=20Cassinelli?=
Why no chaff collector? Wouldn't the chaff fly all over? 
I found the best way to remove the most post roast toast (aka chaff) is to use the vacuum. and skim the surface just enough to lift only the chaff. 
 
 AlChemist John wrote:
<Snip>
Not tightly capped mason jar.
<Snip>
FR (roasting outside with no chaff collector)
WB I
Resting at least 24 hours, preferably 48 hours
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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14) From: Mike McGinness
From: 
<Snip>
Flour sifter for roasting? Now that's a first I've heard! Amazing
ingenuity...
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
Grindin' & Brewin' with Solis Maestro & Miss Silvia
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15) From: Charlie Herlihy
--- Mike McGinness  wrote:
<Snip>
 You beat me to it with that reply Mike-lets hear more about
flour sifter roasting!???
Charlie, still cranking away at the brick oven
 
<Snip>
=====
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16) From: AlChemist John
Sometime around 17:54 8/31/02, Bob Cassinelli typed:
<Snip>
It has nothing to do with removing the chaff.  With no chaff collector in 
place the roasting chamber does not heat up as much.  Consequently I can 
draw out my roasts to 6-7 minutes.  With the collector in place, my FR was 
just roasting way to fast and out of control.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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17) From: =?iso-8859-1?q?Bob=20Cassinelli?=
Doesn't the chaff blow all over then? 
 
 AlChemist John wrote:Sometime around 17:54 8/31/02, Bob Cassinelli typed:
<Snip>
It has nothing to do with removing the chaff. With no chaff collector in 
place the roasting chamber does not heat up as much. Consequently I can 
draw out my roasts to 6-7 minutes. With the collector in place, my FR was 
just roasting way to fast and out of control.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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18) From: R.N.Kyle
This is a multi-part message in MIME format.
John, I get 6 to 8 min. with my FR+ with the chaff collector and a 2 3/4 =
in. soup can as a riser. When the beans get to (using a Taylor large =
dial thermometer) to 375 to 400 first crack I turn the dial to cool for =
3 sec. I keep doing this and keep the temp at about 400 thru first crack =
on the last ramp down I let it drop to 390 and continue from there to =
2nd crack and beyond I use a 3 oz batch and tilt the entire unit the =
first 2 min for better bean movement. I've had good results with this =
method and it gives the roast more body with less acidity. then when I =
roast the normal ways with the FR+ 2nd crack at about 4 min. the roast =
most always came out to bright for my taste.
Ron Kyle
a coffee roaster from South Carolina
rnkyle

19) From: AlChemist John
Sometime around 07:44 9/1/02, Bob Cassinelli typed:
<Snip>
Yep, sure does.  I am outside on the porch.  No harm, no fuss.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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