HomeRoast Digest


Topic: Advice on slowing the Fresh Roast? (5 msgs / 88 lines)
1) From: Michael Allen Smith
Short of moving to Canada, are there any quick ways one can slow down the
Fresh Roast?
mas - San Diego

2) From: Kathleen Tinkel
   >> Short of moving to Canada, are there any quick ways one can 
      slow down the Fresh Roast?
These machines seem to vary a lot in how fast they roast. Mine even varies
from time to time, and is defitely faster for second and subsequent roasts
compared to the first unless I give it a long time (half an hour or more)
to cool in between.
I assume you're not trying to roast more beans than will fit in the little
cup - I tried that for a few roasts, and found that the beans roasted
darker on the outside without actually improving the flavor in the cup.
I also assume you're leaving the darkness setting at Light; using dark
shortens the roast time by slowing the movement of the beans (similar to
the effect of adding more beans).
Here are some of the things I tried...
1. Remove the chaff collector (just the top part - it you remove both, the
beans will fly out of the roasting chamber). The jury's still out on this -
see the next item...
2. Plug the FR into a long extension cord. I had to to roast outdoors so I
could try it without the chaff collector. The FR ran so slowly that the
beans baked instead of roasting - I got to 11 minutes before first crack,
and the cracks were few and lacklustre, so I eventually gave up. The effect
seemed to come from the long cord, as I tried a second batch while the
roaster was still hot, with the chaff collector back on, and got to second
crack by 8 minutes, but the beans were not well roasted. 
3. Plug the FR into a power strip (instead of directly into the wall). This
extended the roast by about 60 to 90 seconds, and produced a perceptible
improvement in depth of flavor. Not as much as I'd like, however...
4. Buy an Alpenröst. Mine was supposed to arrive today, but hasn't. Maybe
tomorrow.
By the way - one thing I haven't tried yet: Make an open chaff collector. I
was thinking of a sort of teepee top made of metal screening. 
And one other idea, mentioned in this list by Tom from Sweet Maria's, who
happened it on serendipitously: Make a hole in the solid top of the chaff
collector, leaving the screen intact. 
Kathleen

3) From: espressomio
I don't know, it is over 90 degrees up here in Canada right now!
Michael Allen Smith wrote:
<Snip>
--
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Richard (Dick) Heggs
Beautiful Okanagan Valley of British Columbia.
Homeroasting P(Mark I),espresso, drip--since 1997-established 1938http://members.home.net/espressomio/

4) From: Michael Rochman
<Snip>
op  --removing plastic above the roast chamber. There happens to be a
continuous screen underneath wo you will still have good chaff collection,
and much more hot air will exit the roaster, creating a longer roast. I did
<Snip>
Tom, can you get extra tops for those of us who are anal retentive enough
to try different numbers of holes and different size holes?
The other Michael

5) From: Tom & Maria
<Snip>
Hey Michael -I posted a while ago about making a whole in the top
--removing plastic above the roast chamber. There happens to be a
continuous screen underneath wo you will still have good chaff collection,
and much more hot air will exit the roaster, creating a longer roast. I did
it by accident, but it added 1 minute to the roast time.
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                     http://www.sweetmarias.com


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