HomeRoast Digest


Topic: Fresh Roast+, short roast times (50 msgs / 1289 lines)
1) From: Michael Swanson
Hi,
I bought a FR+ and about 15 lbs of beans from Tom.  I've been very 
happy with roasting and it's a great hobby, but...
Its seems that my roasts go rather short and I seem to get in the 
second crack between 5:00 - 6:00, depending on bean used.  It would 
seem that if I was able to take the roast longer and slow down the 
roast the beans would roast up less bright.  Use my beans, they seem to 
be very smooth and complex (again depending on the bean), but it seems 
that they could be better.
I have experimented with using smaller batch sizes, but it doesn't seem 
to slow down much and at a point seems to down right take less time.  I 
have a very accurate scale that I could use if I knew the correct 
weight of a batch.
What do you suggest for slowing down the roast.
Thanks,
Michael
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2) From: John
Michael,
Do a search on roasting profiles in the archives and you'll find
tremendous data on methods used. Many of the FR users simply turn the
timer to cool several times during the roast cycle, some have altered
the circuitry with switches to allow the blower to continue but stop the
heating coil.  Some have installed a Campbell's soup can (notched
appropriately) on top of the roast chamber. Some have employed current
limiting devices to slow the roast process. There is one NUT on the list
who has built a computer interface to replace the switch and roasts by
computer profile.
90 to 110 CC by volume seems to work well.
This subject has really been covered. 
On Thu, 2002-09-26 at 13:43, Michael Swanson wrote:
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3) From: Steve McKinney
Michael,
If you search the list archives I'm sure you'll find tons of information
on this topic, with techniques ranging from very primitive to very
high-tech.  I have been using a very primitive technique with my FR+ and
getting results that to my taste are better than those I got when just
letting the FR+ 'do its thing'.  I put 75g of beans in the roaster,
crank the timer to the max, and let it run unimpeded for a minute.  I
then turn it down into the cool zone for about 5 seconds, and then back
up to roast for another 30 seconds, and keep repeating this process.  I
typically reach first crack at about 5 to 6 minutes, and second crack at
around 10 to 11 minutes (roughly; of course this varies by bean variety
and other factors).  I play it by ear during first crack with my aim
being to slow it down without stalling it completely.  If I'm roasting
into second crack, I stop controlling the temperature at the first snap
and let it rip until I hit my target degree of roast.  I know this isn't
a very scientific approach, and I'm sure I could get even better results
if I installed a thermometer or thermocouple and roasted by temperature,
but again it works well for me, and has the advantage of not requiring
extra equipment and modifications to the roaster.
Steve

4) From: Ken Mary
One person's short is another's long. I have recently started roasting very
fast, second crack in 2.5 to 3 minutes. After more than 2 years of profiling
roasts, some as long as 30 minutes, I have concluded that it is a waste of
time. These most recent roasts are the best coffee I have ever made.
If you think your coffee should be better, recheck your brew method ( grind,
water temp, etc).
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5) From: John
Ken,
I respectfully disagree. I have noted a remarkable difference between my
"high speed" roasts and the slow roast of my drum roaster. I have
several years roasting on a stove top, then several years with a fluid
bed. In the short time that I've had my HotTop roaster I have been
completely converted to slow roast profiles.  I think that you will find
that there is a growing number of people who either have moved or are
moving to a slower roast profile with considerable success.
On Fri, 2002-09-27 at 12:52, Ken Mary wrote:
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6) From: EuropaChris
It depends on the roaster type.  I've tried short and long hot air roasts.  Too short gives a 'bite' to the coffee, but too long just dries out and kills the flavor of the beans.  A good air roast is in the 6 to 8 minute range, to me, IMHO.
Drum roasting is a whole 'nuther animal.  A 20 minute drum roast is totally not comparable to a 20 minute air roast.  Apples and oranges, gang.
Chris 
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7) From: John Wanninger
I think you are both right!
Do fried onions taste better than raw onions?
First of all, I have not tried drum roasting, only hot air and conduction
(mod.stir-crazy). Lately I have been 'profiling' with a variac and WB
Poppery mk1. My experiences lead me to believe that in general, shorter
roasts preserve more or the high notes and aroma, at the expense of
uneveness of roast within the bean itself (along with the
disadvantages/advantages that go along with).
For some people, muting the 'high notes', unveils subtlties and provides
balance in coffee that would otherwise be 'too acidy'. For others, muting
the high notes results in coffee that is missing something.
I believe these different tastes will favor different roasting techniques,
as  speeding up a drum roast will have some negative side effects - so will
slowing down a hot-air roast.
What I've often wondered is, for the folks who like the slower roasts, do
they taste better because something undesirable is no longer present to the
same degree, or does the slow roast produce more of an actual flavor that
needs a long time to develop?
John
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have
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moved or are
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8) From: Dan Bollinger
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the
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John, Probably the former. From what I've read, two roasts of different
times to the same temperature will have the same amount of sugar
carmelization, but a slow roast will have less trigonolene, the major
'acidic' component. Trigonolene takes time to break down. Sugar on the other
hand carmelizes quickly once the temperature is obtained. It is the balance
between these two major flavor factors the govern the flavor of coffee.  Not
unlike the aging of wine.  Dan
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9) From: Jim Schulman
I'm going to disagree woth both of you. I've spent the last two, three mon=
ths comparing my roasts to other 
people's drum roasts (including a micro-roasters); and I think there's a v=
ery simple rule:
The way a roast tastes depends on the color and how long it takes to go fr=
om the start of the first crack 
(when the real roasting begins) to the end of the roast. Most commercial d=
rum roasters take about five to 
six minutes for this roast phase. When I went longer with my modded FR, ta=
sters told me the coffee was too 
smooth. When I stayed at this timing, my coffee tasted drum roasted. And w=
hen I went faster, my coffee 
tasted airroasted. 
How long it takes to get to the first crack depends on the roaster and is =
largely irrelevent to the final 
taste. The Intelligentsia roasters lower the heat from start to finish sin=
ce they use cast iron drums. 
Blackbear gives a heat pulse to get the first crack started, then goes rea=
l low, then raises it. This works 
great for my FR, and for Mike's rockin rosto, and for many others. YMMV. A=
gain, I don't think it matters 
how the actual heat is put in providing the roast time is controlled.
Jim
On 27 Sep 2002 at 14:52, Chris Beck wrote:
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10) From: James Gundlach
On Friday, September 27, 2002, at 02:33 PM, John Wanninger wrote:
<Snip>
Both.
Jim Gundlach
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11) From: Chris Beck
Interesting observation, Jim.  I'll have to experiment further with my 
heater-controlled Poppery II.  I do notice my Gourmet, which takes a 
fairly long time (for an air roaster) to get from 1st to 2nd, gives a 
smoother espresso.  If I lean on the heater control for the Poppery too 
hard and blast from 1st to 2nd too fast, the shots have an unpleasant 
bite.  I always attributed this to the overall roast time and did a slow 
ramp to 1st and then a fast finish.  It appears my logic is backward - I 
need a fairly fast ramp to 1st and then draw out the roast slowly.  Hmmmmmm.
I also scored a nearly new Betty Crocker convection oven today at the 
local thrift.   It appears to be a Sunpentown Turbo in different 
clothes.  450F+ on the thermostat and one hour timer.  Should be fun to 
tinker with.  Looks almost identical to the Turbo, and came with all the 
different racks and such.
Chris
Jim Schulman wrote:
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12) From: John
They don't!
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13) From: Ed Needham
Count me in as one of those people, John.  since I built my BBQ Grill roaster
and began slow drum roasting (18-22 minute dark brown, oil free roasts with a
beautiful matte glow), the quality of my coffee has risen dramatically.  I've
used the HWP for a long time, and thought I was eeking out the best flavor
from the beans, but I was wrong.  Slow, drum roasting is a quantum leap
forward in flavor, as far as my taste is concerned.
Ed Needhamhttp://www.homeroaster.comed
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14) From: Charlie Herlihy
 Do too!
--- 
John  wrote:
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15) From: Ed Needham
For me, comparing a roast from my HWP to a drum roast using my BBQ grill
roaster, the differences are huge.
With slow drum roasting, the aroma of the beans is more intense at all
stages, from roast through three or four days.  Appearance of the roast is
also 'healthier' looking, with beans that are puffed up larger, matte
finished mahogany brown.http://www.homeroaster.com/P7181955.jpgIn the cup, there seems to be a greater complexity of flavors, and they tend
to linger longer on my tongue.  Very pleasant finish comparatively.  The drum
seems to enhance the body and limit the bright, brassy tastes.
Of course, these are very broad generalizations and are descriptive of the
overall roasting experience as compared to the HWP.  Different coffees may
benefit from either method, but to date, I've not found one that couldn't
roast better in the BBQ grill drum.
Ed Needhamhttp://www.homeroaster.comed
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16) From: Ken Mary
I have not given up on slower "profile" roasting. But with these recent 3 
minute roasts, every one has yielded spectacular coffee. But with *my*
slower roasts, only one out of 20 was spectacular, the rest were merely
"very good".
Remember, my tastebuds govern my roast method. I have never tasted any
coffee that was excessively bright or grassy, so I tend to favor fast.
One difference that I do miss in these fast roasts is the intense chocolate
flavors of the slower profiles.
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17) From: Ken Mary
You say your drum roasted beans are puffed larger. I find this also with my
fast roasts. I measure roasted vs. green expansion by reading the change in
levels in a straight sided glass. Typical fast roasts expand by about 90%
while slower expand by 75% to the same end point.
I know what you mean by healthy looking beans. A few of my slow roasts gave
some ugly lumpy mottled beans, but still good tasting.
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18) From: EskWIRED
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I wonder whether the unevenness of roast with in the bean can be solved,
with the aroma and acidity preserved, by holding the beans at a temperature
just below first crack, and then cranking the temperature to produce a
strong, robust first crack?
I've heard the opinion that stalling or prolonging the time period between
the onset of first crack and the beginning of second will make for a dull,
lifeless taste, with muted high notes.
I've also heard the opinion that sub-5 minute roasts result in medium-rare
innards in the beans.
I've also heard that the timing post-first crack makes LOTS more difference
than anything you do during the drying stage, because the (exothermic :)
chemical reactions occur primarily during and after first crack.
Does any of this make any sense? Is it possible that all these opinions are
true?
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19) From: EskWIRED
<Snip>
Would you agree with a caveat:  That the length of the drying stage is
largely irrelevant, so long as the beans are heated through evenly as they
enter first crack?
I can imagine beans thrown into a 700 degree inferno, where the outer layer
would crack very, very quickly, while the inner core is unable to do so due
to lower core temperature.
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20) From: Dan Bollinger
Here is what I can contribute to this thread:
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temperature
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This is what a good popcorn popping profile looks like.  I don't know if
this applies to coffee roasting, though.
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I've heard stalling will produce beans with a 'baked' flavor.  But
lengthening the period between 1st and 2nd can produce an excellent roast.
It is mellower as the trigonolene breaks down.
Dan
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21) From: EskWIRED
<Snip>
Let us know of your success!  I was under the impression that 450 was too
low to get a good roast, and that temps of 500 to 525 were ideal.  If your
BCCO works well, then my thrift shop hunts will take on a new dimension.
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22) From: EskWIRED
<Snip>
Ed -
I'd be very interested in you using a smaller amount of beans, heating them
up to cinnamon over 5-7 minutes, and then slowing things down by reducing
temperature, so that the time between onset of first crack and end of roast
remains unchanged from your usual, while the drying phase (and overall time)
is greatly reduced.
This might give some evidence as to whether the post-crack timing is more
important than the drying stage, so long as the beans are given enough time
to heat through evenly before throwing them into first crack.
My favorite way to roast these day, for drip and press pot, being someone
who likes African coffees and bright acidity, is to bring the beans up to
the cusp of first crack, somewhere around 375-392 (the limit of my
thermistor probe's abilities), hold them there for period of time, and then
to throw them into a loud, violent, robust first crack.
Before, I was drawing out first crack, and making it last for several
minutes, with an anemic, muted rate of cracking.  I did this to try to get
more body. But now I think that this might work well for espresso, where too
much acidity is bad.  However, to make mouthwatering press pot coffee, I
like the acidity produced by a fast, hot roast during the cracking period.
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23) From: Chris Beck
Well, the thermostat only NUMBERS up to 450, but the instructions 
reference 500F, and there is one 'dash' after the 450 mark, leading me 
to think 500F is the top temp.
There's a few of them on Ebay, so take a look-see.  Prices seem to be 
pretty low.
I'll fiddle today and see what happens!
Chris
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24) From: Ken Mary
<Snip>
I am planning some roasts that will have a slow drying stage, then pedal to
the metal through first and up to second. But I need to find an inexpensive
way to control 1600 watts. Maybe I will do the manual switching thing, it is
only for a few minutes.
<Snip>
I have avoided interrupting first crack, but others have done so with good
results. Most of my slow profiles were uncontrolled up to about 150 to 200C
where the natural roaster curve tapered off to the desired ramp usually
between 5 and 15C per minute. I avoid falling temp at all times.
<Snip>
My fast beans are the same color all the way through, even the one preheat
roast that ended at 2.2 minutes at the first divot blown out onto the dump
tray (an easy way to determine the end point).
<Snip>
I think this is mostly true. I have found some taste differences in profiles
taking different times to the same ramp start temperature. But this may be
due to having more or less water present at the ramp start. IMO first is
endothermic, requiring more heat to maintain desired ramp, then as second
nears, heat must be carefully controlled or else the temp will "run away".
This effect may be hidden in faster profiles or with wetter beans, where
more water is present to mute the thermal effects.
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25) From: Mike McGinness
From: "EskWIRED" 
 Before, I was drawing out first crack, and making it last for several
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too
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And my 'light bulb' comes on. That reminded me of early taste observations
using Miss Silvia and brewing espresso method of extraction. It seemed all
flavors enhanced with bright notes more enhanced (versus other brewing
methods.) I'm referring to extraction method, not shot strength (ristretto,
typical 2oz double, lungo etc. Includes espresso extraction brewing for
Cafe' Cremas or Americans too.) So it well may follow that for non espresso
extraction brewing faster 1st crack development and the resulting brighter
overall flavor may be desirable. Since my primary home brewing method is
Miss Silvia, be it shot or Americano etc., I've come to really favor a
longer 1st crack development (6-8min). This is a good consideration for me
to remember when roasting for taking a trip and bringing French Press or
roasting for others. Will need to play with comparing 3-4min 1st crack
versus longer and French Press and Vac brewing...
MM;-)
Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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26) From: Jim Schulman
On 28 Sep 2002 at 9:59, EskWIRED wrote:
<Snip>
I absolutely agree. It's just that air roasters trying to stretch out the time to first is kind of funny when 
commercial roasters preheat the drum to try and bring it on faster. 
There's also a slight difference in that longer to first beans lose slightly more weight, so there's slightly 
more body to the cup, but if you keep the "green weight" constant in a comparison, that difference disappears.
On evenness. My beans are at their most uneven when they enter the first crack (this may be an FR thing, but 
the SM page on colors also shos this). I do a big heat drop a minute into the first (to about 350F air) and let 
the beans sit a minute -- that evens up the colors, even (sort of) for mochas -- then I ramp up for the final 
phase of the roast.
Jim
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27) From: Angelo
Chris, I got one of those on ebay and my numbers also go "only" to 475F. 
Some of them on ebay are marked to 500F, but i think they are all basically 
the same guts...besides, my Popcorn Pumper has never gone to 500 and i can 
get charcoal if I don't watch it...Second crack on the Pumper comes in at 
about 425....
I have yet to roast coffee in it, but it does toast my bagels so 
beautifully that i got rid of my toaster oven...:-)
By the way, I was thinking about how to hook up a stirring mechanism other 
than the StirCrazy.
In the local thrift shop I saw a rotisseire (? I don't usually worry too 
much about spelling French words correctly) motor. It got me to thinking 
that one could pick up a cheap 13" pan, drill a hole in the center, put the 
motor underneath with the shaft going through, attach the vanes...et 
Viola!! ( I told you I don't care)  :-)
One thing I was wondering about was the RPM of the motor. I timed the 
Faberware motor and it was 1 RPM...Does anyone know if this would be a good 
speed, or no?
Now, if I can just overcome my procrastinating nature, I would be able to 
answer all these questions, myself.....:-)
Ciao,
Angelo
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28) From: Angelo
Does the word, Roshomon, mean anything to you?
A.
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29) From: Chris Beck
I was thinking the same sort of idea for stirring.  I think about 20 to 
30 rpm would be ideal for stirring.  1 rpm might be a little slow.  Of 
course, it's always worth a try!
Chris
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30) From: John
Not unless he is into Japanese Films :O)
On Sun, 2002-09-29 at 10:31, Angelo wrote:
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31) From: Angelo
Chris,
One could add more vanes to the shaft, thereby increasing the amount of 
agitation per minute.....Btw, I went over to the thrift shop and managed to 
get the motor for $3. It seems strong enough to push a couple of lbs of 
beans around.....
As to your roaster, why would you want to ruin the bowl by drilling a hole 
through it? A inverted round cake pan would work just as well, plus it 
would be much easier to drill a hole through it.....
Ciao,
Angelo
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32) From: Chris Beck
Yes, but the motor won't take the heat inside the oven.  The motor needs 
to be mounted externally and the shaft must protrude into the oven chamber.
chris
Angelo wrote:
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33) From: Ed Needham
I tried slow roasting with my HWP a while back, using a few minor mods to the
airflow and larger batch sizes.  I also extended the bean deflector by about
3/4 inch.  The resulting roast was less visually attractive, flatter in taste
and less evenly roasted.  After roasting beans a number of ways, I ended my
little test by putting the machine back the way it came.
Ed Needhamhttp://www.homeroaster.comed
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34) From: Ed Needham
With this BBQ grill roaster, using measured temps of 500 to 525 gets me to
first crack in around 15 minutes--give or take a minute or two.  It continues
first crack for about a minute and a half and second crack hits anywhere from
18 to 22 minutes.  I know this sounds a bit off, and I question the accuracy
of my measured temps (effect of direct heat on the thermometer--although I
try to minimize that effect), but for consistency purposes, it gets me decent
roasts.
If I wanted to hit first crack in under ten minutes, I'd have to really crank
the heat up (over 525F by my thermometer reading), and my guess is that it
would ruin the roast.  Next time I roast, I'll do one full batch (the 13 oz.
batch I use as standard), trying to hit my regular time intervals, and
another (1/4 pound batch) with a faster 'ramp up' to first crack and then
slow it down to get the same time (as my standard roast) to second crack.
I'll compare the two and report back.
Ed Needhamhttp://www.homeroaster.comed
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35) From: Dan Bollinger
Ed,  I did the same mods independently awhile back, too.  I ended up going
back to my original size batches.  But, I have left the smaller washer in
the machine, it lengthens the roast time a little. From 9:15m to 11m.  I
like the resulting coffees better.  Dan
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the
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about
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taste
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my
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my
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in
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90%
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gave
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36) From: Jack Berry
Ditto on the machine mechanical specs. I'm back to original design as well
and 90g batches.
One thing I am still working with however, I continue to hit the cool button
for up to 20 seconds just after the beginning of the first crack. I'm not
sure if I like the affect which seems to be a bit less brightness traded for
more body or fullness. More comparisons will tell I guess.
I am also continuing to rock the machine when the fan kicks up to high
speed. I see beans stacking on edge along the glass wall. I think eventually
they would dislodge and circulate but I'm standing there anyway, so why not
get involved. The beans fall into the swirl. It's my excuse for fiddling!

37) From: Ed Needham
Most of my roasts now are in the BBQ grill roaster, but occasionally, usually
in a pinch or rainy weather, I pull out the ol' HWP and roast up a batch.
When I id the mods, I took the washer out altogether.  I may have to try a
smaller washer to lengthen the roast and possibly eeek out a bit more body
from the beans.
If the BBQ grill roaster does one thing incredibly well, it is in development
of more complex tastes and greater body.
This evening I roasted Mama Cata Estate.  I roasted in two separate batches,
one larger and one smaller as I posted in response to David (ESKwired)
yesterday. It was a bit difficult to hit all the marks requested, but I got
close.  The roast turned out similar in appearance, with the second, smaller
batch having a much faster ramp to first crack and a similar (well, close)
interval between first and second crack.  Both pulled at 30 seconds into
second crack.
"

38) From: Dan Bollinger
Ed, my investigations showed that removing the washer lengthened roasts from
the normal 9 minutes to over 14 minutes.  I put the 1/2" washer in to keep
roasts about 11-12 minutes.  I like the balance of brightness and mellowness
I'm getting now, lots of depth, and the origin flavors remain.  Dan
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usually
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development
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batches,
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got
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smaller
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them
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reducing
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roast
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on
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flame
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do.
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going
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in
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to
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in
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ended
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about
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roasts
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39) From: EskWIRED
This is a multi-part message in MIME format.
Ed -
Please let us know how your roast experiment worked out once you try the
coffee.  I'm really very curious how much affect the timing of the drying
cycle has on the flavor.
On the one hand, I could believe that it has little affect, given that most
of the chemical reactions happen during the cracks. OTOH, the beans change
from green to cinnamon during drying, so SOMETHING is happening chemically.

40) From: floyd burton
Hi ED:
I roast with a HWP and can categorically state - at least according to my
taste - roasting done at low air temps-40-45 F, have much richer and fuller
taste than shorter roasts done in the summer.  I may embark on building a
BBQ grill roaster like yours if neither the HotTop or the enhanced HWP do
not come on the market.  Wonder how well the BBQ will work outside up here
in Tundra country with a foot of snow on the ground.  Let me know what u
think.  Oh also I will probably connect it to my natural gas supply-hate
screwing around with those tanks and natural is really cheap and the hook up
is simple-any problems with this tack-know natural does not burn as hot as
bottled.  Most BBQ grills come with conversion kits.

41) From: EuropaChris
The other issue is that propane doesn't 'boil' at low temps.  If you try to roast when it's 15F outside, you likely won't get enough propane from the tank.  I don't remember the boiling point of liquid propane, but it's not very low.
Chris
"floyd burton"  wrote:
<Snip>
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42) From: Dave Huddle
According to my CRC Handbook (1959 edition) propane's bp is -42.17 C.
Dave
<Snip>
roast when it's 15F outside, you likely won't get enough propane from the tank.  
I don't remember the boiling point of liquid propane, but it's not very low.
<Snip>
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43) From: floyd burton
Thanks-knew that but forgot-was climbing with some guys who had bottles of
liquid propane for their camping stoves fuel source-they had to sleep with
those things in order to get them to work - got to -25 at night.

44) From: Ed Needham
I've not tried it in cold weather yet, but there is plenty of BTU headroom
when I roast.  Temperature settings are usually hovering around low to get a
525F environment.
I may not monitor the thermometer quite as frequently when it's cold outside
though (running back into the house frequently).  I'll probably set it at a
designated temperature and use the timer .  Nat gas
would be a great improvement.
Ed Needhamhttp://www.homeroaster.comed
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45) From: jim gundlach
On Tuesday, October 1, 2002, at 10:25 AM, Chris Beck wrote:
<Snip>
-42C
Jim Gundlach
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46) From: Charlie Herlihy
--- Chris Beck  wrote:
<Snip>
 I start the wood fire in my brick oven every morning with a
propane tiger torch and sometimes it's a lot colder than 15
degrees F. No problem unless the tank is getting low on gas.
 I'd guess that a bbq roaster would just need protection from
the wind to work in really cold weather(?)
Charlie
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47) From: EuropaChris
OK, that's lower than I thought.  Maybe it was butane I was thinking of???
Nevertheless, as you start with cold (15F) propane and start to draw from the tank, as it boils, the temp will drop (of the liquid - just like evaporation of any liquid takes heat).  There will be a point where the temp of the liquid propane drops to a low enough point that it is not able to boil fast enough to supply the required flow of the grill.  This also happens at much warmer temps when you try to run a huge propane burner from too small a tank.  After a while, the tank frosts over and gets too cold to supply the required flow.
Floyd's idea of doing a natural gas hookup is the best.  You'll never run out of gas in the middle of a steak, bratwurst, or coffee roast again!
Chris
jim gundlach  wrote:
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48) From: EskWIRED
<Snip>
Butane boils at 31F.  An ice bath will keep it liquid, but it will still
simmer.
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49) From: Ed Needham
I grill food on my propane grill all winter.  I've never had a problem with
propane pressure unless I run out of propane.  I generally don't choose to
grill when temps are way below freezing, since I do value my comfort, but
maybe it would be a factor if temps dropped really low.
Ed Needhamhttp://www.homeroaster.comed
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50) From: Ed Needham
OK...Did a cupping comparison between the two different roast profiles of the
Panama Auction Winner -Mama Cata Estate
Here's my cupping results...
I cupped them before reading Tom's cupping notes on the web site.  He says
the Mama Cata is:
"The aromatics are attractive and sweet. The roast develops a pungency that
cups like an Antigua from Guatemala, mildly alkaloid/chocolaty, but is offset
by a black cherry fruitiness. "
and his roast suggestion:
"Roast: The Mama Cata is one of the Centrals that takes a wide latitude of
roasts, and band that spans the City to Vienna spectrum. I enjoy the mildly
sharp tang that develops this roast about 10 seconds into 2nd crack. "
OK, I roasted it 30 seconds into second, so it's a bit darker than he
recommends, and I don't get the black cherry fruitiness he describes, but
both cupped similarly to his after I compared (and converted) notes made on
the SCAA cupping form.
To save space, I'll just list the differences between the two roast profiles
and cupping profiles--see details previously posted, and copied 'way down'
below.
Roast:
Batch 1 (525F all the way) and a long, slow ramp to first crack at 17:30 and
stopped at 19:40 with 2:20 between first and second. Stopped 30 seconds into
second crack.
Batch 2 (575F to first, then dropped to 475F and maintained)
First crack at 7:45 and stopped at 9:30 with 1:40 between first and second.
Stopped 30 seconds into second crack.
Cupping Results:
Batch 2 cupped brighter (more acidic and livelier) than Batch 1
Batch 2 had a fuller, sweeter dry aroma than Batch 1
Batch 2 was more flavorful with greater sweet, chocolaty notes than Batch 1
Batch 2 had less body (mouthfeel) than Batch 1
Batch 2 had a shorter and less pronounced aftertaste than Batch 1
Batch 2 had a very pleasant aftertaste as compared to Batch 1
Overall impression, and what I learned:
The smaller batch, hotter, faster ramp to first, cooler ride to second made
the roast brighter and more lively, with a more dynamic flavor.  This is not
what I expected at all.  Compared to my standard roast, it made it taste
flat.  The roast I've been bragging on for weeks.  Flat in comparison.
I'm brewing a pot tomorrow morning of the Batch 2 roast, and I'll see what I
notice then.
I'll be out of town for a few days, but will do this again next time I roast
to see if my results can be duplicated.
Ed Needhamhttp://www.homeroaster.comed
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