HomeRoast Digest


Topic: drum roaster (13 msgs / 238 lines)
1) From: Jim Brockman
Re: drum roaster
<Snip>
minute drum roast time
Jim: Seeing as how I don't have a clue as to what I'm doing,
I'm allowed very low standards. Truly, I have not tasted a
vast array of homeroasted beans but the drum roasted beans
taste great as compared to my excellent local roaster (who
uses a similar profile). My daughter came home today and
enjoyed a Monkey Roast cappa without sugar added (a first
for her).  Looks like I'll have to make a trip to Tallassee
and try pecan roasted beans!  Jim Brockman
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2) From: jim gundlach
Jim,
     Most of us are experimenting.   I checked my notes and found the 
baked batch roasted for 25 minutes.  After that I went back to the 
fifteen or so and haven't got the nerve up to try longer times yet.  
Others seem to suggest that the 19 minute range is fine.  My worrying 
about baked showing up at 19 is probably not justified.
     Jim Gundlach
On Saturday, December 21, 2002, at 05:38 PM, Jim Brockman wrote:
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3) From: jim gundlach
Jim,
     Just let me know when you are thinking about visiting your old 
stomping grounds.
          Jim Gundlach
On Saturday, December 21, 2002, at 05:38 PM, Jim Brockman wrote:
<Snip>
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4) From: Fred Langer
This is a multi-part message in MIME format.
To address Jim Brockman's statement of not having a clue as to what he =
is doing...I have sampled the fruits of his labor on more than one =
occasion (and more to come this Monday evening!) - he's producing fine =
roasts that keep getting better.  He's also blazing the trail (or would =
that be roasting the trail?) down here for the BBQ Roasters.
Fred

5) From: Simpson
FWIW I've been trying extended roasting on my volksroaster fluidbed air
roaster with a more or less continuous ramp-up to second crack that takes
up to 23 minutes. For espresso this is amazing, with sweetness and body
enhanced but spicy notes still present in good measure. I've done a few
roasts for drip with a sumatra and a costa rica with the same extended
roast but only to about 1/2way between 1st and 2nd. Again, great body and
sweetness and no trace of the sourness which I loathe. These coffees aren't
going to give much of a read on the heady upper reaches of the 'varietal'
tastes... tomorrow I will try some kenya and some yrg for vac and press.
I'll let you know if they are badly muted.
No roast thus far has tasted even remotely baked.
Ted
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6) From: Cwmonty
Jim. I will have to try one of those Monkey things. CMontgomery

7) From: Ruth Kohl
John, you could get a VW and put a wankle rotary engine in it then you 
would have a hum bug to go with you hum drum roaster...
Ruth
who's not in the least sorry she said that!

8) From: Bill Buchholz
This is a multi-part message in MIME format.
I have this setup. The plastic roaster does not standup to much use. The material seems to absorbe smoke and I could not get it clean. In a short time it developed a very burnt smell that transfered to the coffee. 
tried using the drum (aluminum) on a gas grill and it melted.
Regards,
Bill Buchholz
Kopperl, Texas

9) From: tom ulmer
Bill, you HAVE to think food grade and at least 500°F. 
Does living in general proximity to GW bother you?

10) From: John M. Howison
If you need a bigger roaster, okay.  But if you you are unhappy
because your present roaster gives you a vari-colored product, I have
to ask whether you're after tasty coffee or pretty beans.  I go to a
good deal of trouble to use a mixture of more- and less-roasted beans.
 I get more complex flavors that way.
-- 
Contra muros, mater rubicolla
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11) From: Brian Kamnetz
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12) From: Edward Bourgeois
Sometimes it's about the original under and over ripe, damaged culling
of beans. Some beans have interesting qualities when either
intentionally or not a melange and some beans have an incredible sweet
spot that demands great agitation and evenness.
On Tue, Feb 14, 2012 at 6:49 PM, Brian Kamnetz  wrote:
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tmariascoffee.com
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mariascoffee.com
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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13) From: Joseph Robertson
Ed, in my experience the over or under ripe generally has to do with the
grade of the beans.
There are other factors but this is where I could use Tom's experience to
comment on this.
Joe
On Tue, Feb 14, 2012 at 4:31 PM, Edward Bourgeois wr=
ote:
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mariascoffee.com
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Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe  
(360)521-3104
PO Box 451
Stevenson,Washington
98648 USA
“Security is mostly a superstition. It does not exist in nature, nor do t=
he
children of men as a whole experience it. Avoiding danger is no safer in
the long run than outright exposure. Life is either a daring adventure or
nothing.”
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