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 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
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: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
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> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
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
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 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim. I will have to try one of those Monkey things. CMontgomery
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!
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
Bill, you HAVE to think food grade and at least 500°F. Does living in general proximity to GW bother you?
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 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library
SSB3YXMgZ29pbmcgdG8gbWVudGlvbiB0aGlzIGVhcmxpZXIgYnV0IHNwYWNlZCBpdCBvdXQuLi4g aW4gbXkKZXhwZXJpZW5jZSwgd2hpY2ggaXMgbGltaXRlZCB0byBoZWF0IGd1bi9kb2cgYm93bCwg Y29uc2lzdGVuY3kgb2YKY29sb3IgaXMgcmVsYXRlZCB0byB0aGUgYmVhbnMuIEZvciBleGFtcGxl LCAiSG9yc2UiIGlzIG5vdG9yaW91cyBmb3IKbG90cyBvZiB2YXJpZXR5IGluIHRoZSBjb2xvciBv ZiB0aGUgcm9hc3RlZCBiZWFucy4gSSBjYW4ndCB0aGluayBob3cgYQpyb2FzdGluZyBtZXRob2Qg Y291bGQgcmVzdWx0IGluIHZhcmlvdXMgY29sb3JlZCBiZWFucywgdW5sZXNzIHRoZQpiZWFucyB3 ZXJlbid0IGJlaW5nIGFnaXRhdGVkLgoKQnJpYW4KCgoKT24gVHVlLCBGZWIgMTQsIDIwMTIgYXQg Mzo1MiBQTSwgSm9obiBNLiBIb3dpc29uIDxqb2hubWhvd2lzb25AZ21haWwuY29tPiB3cm90ZToK PiBJZiB5b3UgbmVlZCBhIGJpZ2dlciByb2FzdGVyLCBva2F5LiDCoEJ1dCBpZiB5b3UgeW91IGFy ZSB1bmhhcHB5Cj4gYmVjYXVzZSB5b3VyIHByZXNlbnQgcm9hc3RlciBnaXZlcyB5b3UgYSB2YXJp LWNvbG9yZWQgcHJvZHVjdCwgSSBoYXZlCj4gdG8gYXNrIHdoZXRoZXIgeW91J3JlIGFmdGVyIHRh c3R5IGNvZmZlZSBvciBwcmV0dHkgYmVhbnMuIMKgSSBnbyB0byBhCj4gZ29vZCBkZWFsIG9mIHRy b3VibGUgdG8gdXNlIGEgbWl4dHVyZSBvZiBtb3JlLSBhbmQgbGVzcy1yb2FzdGVkIGJlYW5zLgo+ IMKgSSBnZXQgbW9yZSBjb21wbGV4IGZsYXZvcnMgdGhhdCB3YXkuCj4KPiAtLQo+IENvbnRyYSBt dXJvcywgbWF0ZXIgcnViaWNvbGxhCj4KPiBfX19fX19fX19fX19fX19fX19fX19fX19fX19fX19f X19fX19fX19fX19fX19fXwo+IEhvbWVyb2FzdCBtYWlsaW5nIGxpc3QKPiBIb21lcm9hc3RAbGlz dHMuc3dlZXRtYXJpYXNjb2ZmZWUuY29tCj4gaHR0cDovL2xpc3RzLnN3ZWV0bWFyaWFzY29mZmVl LmNvbS9tYWlsbWFuL2xpc3RpbmZvL2hvbWVyb2FzdF9saXN0cy5zd2VldG1hcmlhc2NvZmZlZS5j b20KPiA8YSBocmVmPSJodHRwOi8vd3d3LnN3ZWV0bWFyaWFzY29mZmVlLmNvbS9mb3J1bS8iPlN3 ZWV0IE1hcmlhJ3MgRm9ydW08L2E+Cj4gPGEgaHJlZj0iaHR0cDovL3d3dy5zd2VldG1hcmlhcy5j b20vbGlicmFyeSI+T3VyIG5ldyBDb2ZmZWUgTGlicmFyeTwvYT4KCl9fX19fX19fX19fX19fX19f X19fX19fX19fX19fX19fX19fX19fX19fX19fX19fCkhvbWVyb2FzdCBtYWlsaW5nIGxpc3QKSG9t ZXJvYXN0QGxpc3RzLnN3ZWV0bWFyaWFzY29mZmVlLmNvbQpodHRwOi8vbGlzdHMuc3dlZXRtYXJp YXNjb2ZmZWUuY29tL21haWxtYW4vbGlzdGluZm8vaG9tZXJvYXN0X2xpc3RzLnN3ZWV0bWFyaWFz Y29mZmVlLmNvbQo8YSBocmVmPSJodHRwOi8vd3d3LnN3ZWV0bWFyaWFzY29mZmVlLmNvbS9mb3J1 bS8iPlN3ZWV0IE1hcmlhJ3MgRm9ydW08L2E+CjxhIGhyZWY9Imh0dHA6Ly93d3cuc3dlZXRtYXJp YXMuY29tL2xpYnJhcnkiPk91ciBuZXcgQ29mZmVlIExpYnJhcnk8L2E+Cg==
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: <Snip> wrote: <Snip> tmariascoffee.com <Snip> /a> <Snip> mariascoffee.com <Snip> a> <Snip> -- = Ed Bourgeois aka farmroast Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library
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: <Snip> m> <Snip> mariascoffee.com <Snip> /a> <Snip> mariascoffee.com <Snip> a> <Snip> mariascoffee.com <Snip> a> <Snip> -- = 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.” — Helen Keller Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library