HomeRoast Digest


Topic: Good Beans? Is it possible? (20 msgs / 711 lines)
1) From: Linda Berkoff
Maybe someone can help me.  I am new to the green bean roasting club, and
frankly, my results are awful... It is first crack, second crack or color of
the bean? I eyeballed the beans, using the directions from Sweet Marias, but
the beans are acidic and, well, awful. I tried other types of beans, less
roasting time, longer time in the jar before use (12-72 hours)...Nothing
tastes good.  Help!!!!
LB

2) From: John Abbott
Linda,
   Hang on - help is on the way.  First - what kind of bean are you
roasting, and how are you grinding and brewing it.
  Any bean - except Vietnamese Robusta should be good if done right.
This list is world class at walking you through the process.
On Thu, 2002-08-29 at 19:03, Linda Berkoff wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: James Gundlach
On Thursday, August 29, 2002, at 07:03 PM, Linda Berkoff wrote:
<Snip>
    Really need a little more information.  What kind of roaster are you 
using.  I recommend starting out with roasting into the second crack for 
about a third as long as it takes to get through first crack.  My guess 
is that you are roasting too fast with too high a heat and you are 
roasting to the outside color and the beans are not roasting all the way 
through.  You are using good beans aren't you.  Unless they come from 
Tom you can't be sure unless you have a lot of experience behind you.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Linda Berkoff
I received a FreshRoastPlus as a gift.  Eighttypes of beans from Sweet
Marias were included.
I have roasted:
 Mexican Chiapas (too acidic)
 Sumatra Medheling (fair)
 Columbian Organic (best of the lot)
 Zimbabwe AA+ (that rotten government can keep its beans)and
 Costa Rica (middling)
Brewing is in an old Krups electric pot(with white,Costco filters) The beans
are ground with a Krups 12 year old grinder.
I roasted each for 4 minutes, with the two minute cooling, then put them
into a wire sifter to cool them.  I transfer them in glass jars with rubber
seals on the lids.  I have waited 12 hours, plus.
I plan to rinse the filter tomorrow, a suggestion I read here.
I usually get beans from Fresh Fields, Safeway and a local liquor store that
sells beans from Whites in New York where the beans are often still warm
from the night's roasting. Sometimes I buy Seattle's Best from Costco.
My history is revealed. So, where can I improve the process(es)?
LB

5) From: Lissa
On Thu, 2002-08-29 at 20:03, Linda Berkoff wrote:
<Snip>
What are you using to roast them?  Which beans are you roasting?  How
long?  How do you decide to stop the roast?  How are you cooling them?
Sounds like you are possibly not roasting them long enough or the roast
is stalling, but we need more info.
Thanks,
Lissa
-- 
The gods play games with the fate of men.  Not complex
ones, obviously, because gods lack patience.
Terry Pratchett, _The Last Hero_
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Les & Becky
Linda,
First off, we need to know a few things.
1.  What type of roaster do you have?
2.  What variety of beans do you have in your stash?
3.  What type of grinder do you have?
4.  What type of brewing are you using?
From the limited information that you sent, my guess is that you are
underroasting your beans.  However by answering the above 4 questions, this
list will get you going down the right road to coffee bliss, and I won't
have to guess as to what is going wrong!
Les
Roasting in S. Oregon

7) From: Lissa
On Thu, 2002-08-29 at 21:53, Linda Berkoff wrote:
<Snip>
Try rinsing the filters before you use them.  Is the Krups a whirly
grinder, or a burr grinder?  Grind probably isn't your main problem,
yet.
<Snip>
That is a very quick roast.  Did you listen for cracks?  Smell the
smoke?  See any smoke?  I like mine a bit into second crack (sounds like
Rice Krispies) until just after the smoke stops burning my eyes.
 
<Snip>
You are talking pre-roasted beans here?
Be well,
Lissa
-- 
The gods play games with the fate of men.  Not complex
ones, obviously, because gods lack patience.
Terry Pratchett, _The Last Hero_
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

8) From: Les & Becky
Linda,
I got the info I needed before my post went to the group!
Your roast is too short!  I don't use a FreshRoastPlus, but I have been
fluidbed roasting for 17 years, and in my experience you can't roast to the
interior of the bean in less than 5 minutes.  I know from experience that
the outside of the bean looks done the  inside is green.  Think of a rare
steak cooked over high heat!  I don't mind my steak that way, but coffee
needs to be roasted through.   From the beans you roasted, I believe I can
say that they are under-roasted!  First crack isn't over until they stop
cracking.  Second crack has a sizzle to it.  There is a waiting period
between the cracks of about 20-40 seconds depending on the bean. First crack
on your machine should start at around 2 min. 30 sec. to 3 min. and end at 4
min.-5 min.  The most forgiving beans in your stash are the Sumatra and the
Colombian Organic.  The others will taste fantastic once they are roasted
right.
Les

9) From: R.N.Kyle
This is a multi-part message in MIME format.
Linda, I roast with a FR+ I roast most of my coffees 20 sec into 2nd =
crack I usually have to turn the timer back a couple of minutes to =
achieve this I roast 3 oz. at a time and have gone to as little as 2.5 =
oz. Less beans equals more roasting time because smaller batches heat =
slower, more beans more heat in less time. First crack loud pops, second =
crack softer sizzle like cracks like rice crispies when you pour on the =
milk. I usually cut to the cool at the first puff of smoke My results =
are quite good, but I probably threw a pound or two in the can before I =
got it. 
Ron Kyle
a coffee roaster from South Carolina
rnkyle

10) From: Ted Kostek
Linda,
You've gotten lots of good advice; I'll just add a few brief comments.
-- You cannot miss first crack.  The first time it happened to me, I thought
something broke, or that a bean had shot across the counter and forcefully
hit the floor.  You need to hear lots of these to know you've gotten all the
beans this far.  After this, stopping is mostly personal preference.
-- I had Zimbabwe in my 8 pack, too, and I concluded the same thing you did:
they can keep it.  I have enough for another roast, but I'm not holding my
breath.
tmk
--
Ted Kostek
765 494 2146 (desk)
765 494 1489 (engine room)
765 494 0787 (fax)
"Always keep in mind that your own resolution to succeed is more important
than any other thing."  Abraham Lincoln
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

11) From: AlChemist John
Sometime around 06:51 8/30/02, Ted Kostek typed:
<Snip>
Why is this?  Taste or political?
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: Ted Kostek
[Ted Kostek said he didn't like his first batch of Zimbabwe beans.]
[John Nanci wondered why: taste or political.]
Taste.  Tom's description was something about 'wild and hidey'.  I basically
agree with that, and didn't enjoy it.
I haven't gotten my coffee politics straightened out yet, and so I won't
discriminate on that basis yet.
tmk
--
Ted Kostek
765 494 2146 (desk)
765 494 1489 (engine room)
765 494 0787 (fax)
"Always keep in mind that your own resolution to succeed is more important
than any other thing."  Abraham Lincoln
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

13) From: TFisher511
Hi Linda,
Try roasting either the Colombian or the Costa Rican like this:
1) Place 2 rounded FR+ scoops of beans in the roaster. If you do not roast 
this volume of beans then it will probably change the roasting process quite 
a bit and all bets are off.
2) Start the roaster and roast the beans for 5 minutes. Reset the timer if 
necessary. At about 3 1/2 - 4 minutes, you should be able to hear first crack 
very clearly. The loud cracking should stop before cooling begins. If the 
beans get stuck in the top, carefully knock (shake) them down but be careful 
not to burn yourself.
3) Turn the timer to cool and reset the cooling cycle about half way through.
Empty the beans into the container of your choice and wait about 12 hours or 
more. Grind, brew and enjoy. 
I think you will notice a big difference in your fresh roasted coffee and I 
hope this helps. Let me know, okay?
Terry F
linda.berkoff writes:
<Snip>

14) From: Linda Berkoff
This is a multi-part message in MIME format.
Thanks to all who so generously gave me roasting and handling information.
Next question.  Can I re-roast the less than savory beans? Or, is the price
of education a trip to the back yard compost pile?
LB

15) From: Mike McGinness
From: "Linda Berkoff" 
<Snip>
price
<Snip>
You 'can' re-roast your beans but with most likely a flat baked resulting
flavor. OTOH, what have you got to loose?
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
Grindin' & Brewin' with Solis Maestro & Miss Silvia
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

16) From: AlChemist John
Sometime around 08:28 8/31/02, Linda Berkoff typed:
<Snip>
I have re-roasted to some degree of success (actually, once it was THE best 
roast I have ever had).  The worse that can happen is that you take a trip 
to the compost pile :-)
Good luck and keep on roasting.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

17) From: R.N.Kyle
This is a multi-part message in MIME format.
You can, like Mike said they tend to be a little flat, but if the ones =
you have now are not drinkable, then go for it, at the very least you =
will get more familiar with your roaster, and you will probably get at =
least a drinkable cup, not a good cup.
Ron Kyle
a coffee roaster from South Carolina
rnkyle

18) From: M.G.Rich
From: 
wrote:
<Snip>
quite
<Snip>
Question: My FR+ scoop was lost in a recent move. Anyone know how much that
scoop holds?
M.G. Rich, missing out on the scoop but still in the loop
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

19) From: TFisher511
The bottom of the FR+ measuring cup says 43.0 CC. I'll bet that really helped 
a lot!!
Two rounded 43 CC scoops turns out to be one very heaping 1/3 cup or a little 
less than 1/2 cup.
With some Kona beans I had handy that look about average (whatever average 
is) they weighed 72 grams, or 2 1/2 ounces. That may help a little more.
Terry F
rich3449 writes:
<Snip>

20) From: R.N.Kyle
This is a multi-part message in MIME format.
I use 2.5 oz. batches, a heavy 1/3 cup. 
Ron Kyle
a coffee roaster from South Carolina
rnkyle


HomeRoast Digest