HomeRoast Digest


Topic: Re[2]: +Judging the roast (7 msgs / 303 lines)
1) From: John Abbott
Mark,
Gracias Amego!  I'll get it ordered in a couple of seconds here.  We real=
ly
need a standard that is affordable. I gave some long consideration to the
SCAA chip set, but that's a lot of money for an amateur group.  Besides a=
ll
that, Kenneth Davids is probably the most quoted author on our list.
Thanks
John
--

2) From: John Abbott
I'm with you there Dan.  My problem was interpreting light city to Full C=
ity
to aggressive full city.  That's pretty fine tuning since what I produced
was more like Vienna. :O(     I don't log by color - I log by time from t=
he
cracks. I know that a setting of 4 will produce a light roast - 6 about a=
s
dark as I EVER want to go - and who knows what 7 brings - I ran out of ne=
rve
--

3) From: Mark A. Chalkley
John,
The book is Home Coffee Roasting, by Kenneth Davids, copyright 1996,
ISBN 0-312-14111-4.  SM sells it, of course.  The inside back cover
has 4 color chips with the following labels:  1) #85 Agtron/SCAA
Light, 2) #65 Agtron/SCAA Light-Medium, 3) #45 Agtron/SCAA Moderately
Dark, and 4) #25 Agtron/SCAA Very Dark.
Mark C.
On Monday, September 16, 2002, 5:15:07 PM, you wrote:
JA> Mark,
JA> Which book did you buy? I think it might be worth the price just to get the
JA> color chips.
JA> John - Jury duty is NOT fun down here!
JA> --

4) From: Dan Bollinger
1) #85 Agtron/SCAA Light
2) #65 Agtron/SCAA Light-Medium
3) #45 Agtron/SCAA Moderately Dark
4) #25 Agtron/SCAA Very Dark.
I looked up the Roast/Agtron at Gardfoods.  They said the above Agtron
colors would represent:
1) Underdeveloped, less than Straw Roast
2) Finnish Roast (before Cinnamon)
3) City
4) Italian
Of these, only #3 would be of any use to me.  This doesn't look like a
valuable resource.  Dan
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5) From: Mark A. Chalkley
Mike,
On Monday, September 16, 2002, 8:31:26 PM, you wrote:
MM> A few months back this was discussed. Same idea to have someone
MM> match them to paint samples. I believe someone said a complete
MM> replacement set of just the tiles was available from the SCAA. I
MM> didn't follow up on it then. The replacement tiles aren't listed
MM> with the other 'stuff' for sale on their site so I just shot them
MM> an email inquiring about price and how to order...
MM> And yes you are correct that they are designed to compare ground, not whole
MM> beans.
Thanks - I knew I'd get some good info here.  I hope you hear good
news!
Mark C.
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6) From: Mark A. Chalkley
Well, based on measurements taken in 17 places around the globe,
scientific evidence suggests, though perhaps not conclusively, that
....  Oh, nevermind...  ;>)
Mark C.
On Tuesday, September 17, 2002, 12:04:59 PM, you wrote:
MM> From: "Bart Frazee" 
MM>  doesn't change frequency of light output with age
MM> Are you sure? Can you prove it!:-)
MM> MM;-)
MM> Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
MM>
MM> homeroast mailing list
MM>http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: Mark A. Chalkley
John,
On Tuesday, September 17, 2002, 9:25:12 PM, you wrote:
JA> Cathy,
JA> First you really haven't watched guys cooking on a BBQ grill - we go by
JA> color and smoke density.  Second - and more to the real point is that I
JA> was really looking for a figure of merit on roasting identical beans.
JA> Mike and I swapped beans and mine were clearly darker - so rather than
JA> use a string of codes like light city, full city, aggressive full city,
JA> etc. I thought that a color match might be in order.  Because Mike and I
JA> roast at differing altitudes and ambients - the timing will be different
JA> - but without trying to extrapolate a curve from a single point - I was
JA> opting for another indicator. And for me - color would certainly be a
JA> valid indicator.
That's exactly what I was gunning for:  a means of comparing identical
beans.  No matter how you slice it, we're talking about short cuts, if
we're only interested in repeatability within our own roasting.  It's
when we start talking about comparing my results with somebody else's
that the idea of a standard comes into play.
Consider this:  The "naysayers" here keep bringing up how lousy color
is as a guide for roasts.  Maybe, but compared to what?  How about
trying to compare your nose with mine?  Comparing ears is quite a bit
easier, of course, but what's the difference between saying "oh, about
20 cracks into second crack" (can you count that fast?) and saying
"#45 on the Agtron scale/S-W color chip AARGH123"?  Either way, we
know you can't take the statement and relate it to anything but that
particular bean.  Try relating second crack to roast time between
beans, and you see what I mean - that doesn't work anyway, never has,
never will.  Again, we're talking about a point of reference for
comparison purposes here, and color, while it may have some
reliability concerns, they're fewer and farther between, IMNSHO, than
for other means, when, again, at risk of repeating myself one time too
many, the point is that we're trying to have a means of describing
something to somebody we don't know, via a means other than having
them stand beside us and see, hear, and smell what we do.
Mark C.
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