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Topic: Christmas roasting marathon (17 msgs / 327 lines)
1) From: Mike McGinness
The 14th back to back 8oz weighed batch just went into cooling. (Yes, the
Rosto can do 1/2# batches, trickier than 1/3#...:-) Three more to go, I
think that's it for today anyway...
The 12 Mohka-Java-Latino gift bags all bagged and labeled. One pound each
equal parts blend Yemem Mokha Sana'ani-Haimi 14:30 465f Vienna / Sulawesi
Toraja 13:00 450f Full City  / Panama Volcan Baru Finca Hartmann 13:00
420f City/ Guatemalan Huehuetenango El Injerto 12:00 440f Light Full City.
Working on 3# (Six 1/2# batches) Kona at the moment. All 12min 440f usual
Kona roast. (Two recipients won't get Kona, they live there! And grow it:-)
Back to work!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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2) From: Garrik
I've roasted about 30# in an Alp over the last two weeks for x-mas gifts....
And let me tell you, six hours in the garage when it's 20 degrees is a long
time.
-Garrik

3) From: Rick Farris
Kona miKe wrote:
<Snip>
Mike, do your 420F roasts make it through 1st crack?
-- Rick
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4) From: Mike McGinness
From: "Rick Farris" 
<Snip>
Good question. If you noticed my 420f roast is actually 1min longer than my
440f roast (13 vs. 12min) When I'm doing a very light roast I want to make
sure not just the outside of the bean is roasted and ramp from 380 to
finish slower. This seems to eliminate any grassy or graininess quite well,
gives good body while accentuating the acidity.
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
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5) From: Rick Farris
I'm still confused, Mike.  Does that mean yes, or does that mean no?
-- Rick
From: "Rick Farris" 
<Snip>
Good question. If you noticed my 420f roast is actually 1min longer than my
440f roast (13 vs. 12min) When I'm doing a very light roast I want to make
sure not just the outside of the bean is roasted and ramp from 380 to
finish slower. This seems to eliminate any grassy or graininess quite well,
gives good body while accentuating the acidity.
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6) From: Mike McGinness
From: "Rick Farris" 
<Snip>
Yes (as far as I can tell!) Taste says fully roasted...
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
<Snip>
my
<Snip>
make
<Snip>
well,
<Snip>
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7) From: Rick Farris
Mike said:
<Snip>
You don't roast by the cracks?  Is that because the Caffe Rosto is so
(allegedly) loud?  I've grown to depend on the cracks since my HIP chamber
is pretty much obscured by brown gunk.  Tom says not to clean it off until
it's at least 1/16" thick...
-- Rick
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8) From: Mike McGinness
From: "Rick Farris" 
<Snip>
I roast by sight, sound, smell & temp. The crack sound one of the
indicators. (And yes, the Rosto is loud:-) The longer slower development
stage I use seems to greatly reduce 1st crack. Basically 6min equalization
stage to beginning of first crack (my 380f ) then 6min from onset of 1st
crack (380f ish my temp) to finish of roast - before onset of 2nd crack
(440f my temp) for light full city. Sometimes the 1st crack sound doesn't
seem to really happen at all.  Not nearly as intense as it used to be with
faster roasts. Crack sound alone doesn't seem to be a very good indicator
when gently roasting through 1st...
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: Rick Farris
Mike said:
<Snip>
That's funny because (Have I mentioned lately that I have an Alpenrost?) in
my ALPENROST, which has the longest and gentlest of roasts, first crack (and
second) are very distinct.  Perhaps it's the variety of coffee.  I've only
roasted a pound-and-a-half of coffee (In about an hour!) so far, and it was
all Nicaragua Segovia.  I probably won't be roasting the good Kona for a few
days -- too many Christmas visitors, don't you know -- but when I do I'll
report back on the cracks.
-- Rick
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10) From: Rick Farris
John wrote:
<Snip>
I'm already jealous of the Hot Top's cooling platform with fan...  I'll
report back in the morning on the results of my first (ALPENROST!) drum
roast.
-- Rick
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11) From: John Abbott
Oh Rick - its now obvious that you haven't even seen a HotTop :O)
You are in for a major treat when you sample that coffee. I firmly believe
that NOTHING can match a drum roast.  The down side is that now you'll be
drinking LOTS more coffee.
Enjoy!

12) From: John Abbott
Rick
You mean you aren't going to stay up and keep roasting? I know you have Kona
left.
Are you roasting inside the house, and how much smoke do you get?
John

13) From: John Abbott
Answering my own:
	I hadn't read your next post. Answered all my questions Thanks.

14) From: R.N.Kyle
John Abbott wrote:
You are in for a major treat when you sample that coffee. I firmly =
believe
<Snip>
be
<Snip>
I agree John, after roasting the Christmas roasts, in the commercial =
Deitrich drum. the taste is wonderful. Air roasted coffee is real good, =
but IMO drum roasted coffee has a fuller, and mellower taste.
Did you here the Dewardh has an alpenrost?:O)
Ron
rnkyle
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15) From: dewardh
Ron:
<Snip>
Had.  Wrote a review about it (on Coffeegeek) almost a year ago.  As noted, my 
brother-in-law still has one . . .
Deward
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16) From: R.N.Kyle
SORRY RICK
I posted the correction and the apology yesterday.
Still waiting for my Alpenrost to come. it will be toward the end of =
next week.
Ron Kyle
Anderson SC
rnkyle

17) From: Rick Farris
Ron wrote:
<Snip>
Dewardh?  Dewardh?  IT'S NOT DEWARDH, IT'S ME, ME, ME!!!  I HAVE AN
ALPENROST!
-- RICK RICK RICK RICK RICK RICK RICK RICK RICK RICK RICK RICK RICK RICK
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