HomeRoast Digest


Topic: Cooling (14 msgs / 525 lines)
1) From: OligoNuk
Has anyone rigged up a funnel with a wire mesh inside and hooked it up to a 
shop vac to cool down fast?
-Todd

2) From: espresso gin
I have been ousted to the deck to roast, seems my smoke is not making the
household happy!
Oh well,
I went to Wally World and found a fryer basket, looks like a regular
strainer but has larger holes and is a bit higher on the sides.
So I just dumped in my fresh roasted Tanz Peaberry to cool, the larger holes
let enough air in and around to toss off the rest of the skins as I toss the
little batch, using FR, around in the cool breeze.
Gee, works really well.
ginny
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Joe Nicholson
This is a multi-part message in MIME format.
Thanks, McK & others!  I will hie me therefore to yon storage room and =
drag out my small contractor's fan, lay it horizontal, and place my =
smoldering collander on its gusty brow.  Verily, I draw nearer to full =
Geekdom!  No matter: Neighbors already call me Possesed because of my =
Kerry sticker!
But seriously, I'll miss the kamikaze feeling of yanking the plug out at =
just the right moment.

4) From: Tom Ulmer
This is a multi-part message in MIME format.
Joe, you haven't reached complete "Geekdom" until your spouse starts to
chronicle your adventures in this "Coffee Club". My character traverses the
list on a PeeWee Herman styled bicycle trading roasting stories with a bunch
of folk wearing short-sleeved white cotton oxford shirts outfitted with
tie-dyed pocket protectors...

5) From: Justin Marquez
heheh... Depending on where else you might have been living, that
Kerry sticker would get you called "lost" instead of "possessed"!
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.comOn Wed, 20 Oct 2004 09:10:27 -0400, Joe Nicholson  wrote:
<Snip>
--

6) From: John Blumel
On Oct 20, 2004, at 10:08pm, Justin Marquez wrote:
<Snip>
Only if you live among imbeciles.
John Blumel

7) From: Oaxaca Charlie
--- John Blumel  wrote:
<Snip>
 Or progresive peace and justice loving folk...
  Charlie Herlihy 
=====
Brick Oven Roasting in British Columbia
Do you Yahoo!?
Declare Yourself - Register online to vote today!http://vote.yahoo.com

8) From: homeroast
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"Beans are cool in a few minutes and chaff is gone."
There is a common perception that roasting all takes place while you are
heating the beans, and cooling is just necessary mainly to keep from burnin=
g
one's fingers on hot equipment and hot beans after you've stopped roasting.
There are at least two aspects of roasting that I've never seen mentioned:
   1. In addition to the Cracking sounds, I noticed the beans making a
   very quiet sizzling sound between snaps at the onset of 2nd Crack. (The
   bread machine stops kneading for 2 seconds out of 30, and I matched the
   shutdown time with the heat gun. Absent the equipment noise, I could hea=
r
   the beans quietly sizzling.) First time I noticed anything but the crack=
s-
   more study required.
   2. With this sizzling sound, I'm all the more convinced that Cooling
   is the biggest joke in all coffee roasting. Applying heat according to s=
ome
   elaborate profile is the only care of many roasters. Cooling is always
   Laissez-Faire and good enough if it ends in the machinery and beans' bei=
ng
   cool enough to be handled.
I had started switching the heat gun Off every time the bread machine
stopped, just for the trick of it. I just had a couple of snaps of 2nd. I
listened closely and there was a definite quiet steady sizzle of the beans
that I never noticed before. A very quiet sound- imagine two seconds of dea=
d
quiet during roasting. If you get a chance, listen to it.
About 20dB quieter than the 1st and 2nd Crack snaps, and Way under the soun=
d
of motors and blowers. I was synchronizing the equipment "All Stop" with th=
e
kneading cycle and listened closely in the quiet period when I heard it. Ai=
r
mattress leaks are quieter- I'll have to log the onset and specific sound o=
f
the Sizzle, and see if it equates in any way with the roast level itself.
I wonder if a drum roaster could poke a special stethoscope probe into the
Trier/ Liar port and stop the drum for a couple of seconds?
There is no drum roaster that manages to cool the bean load very fast. From
the time the trier inspection says "It's done," to the time the last of the
beans is cooled below roasting temperature is quite a span of time.
Even the giant roasters that use a water spray to cool the beans can't use
enough water to swamp all the beans at once. The first ones are cooled and
later the last ones are cooled. Meanwhile, Foulgers keeps roasting. Or, did
you think it was all the fault of the coffee beans that Big Coffee tastes
like-  it does?
It's already tomorrow- Tumahimik ka diyan, Ray.
Cheers, Mabuhay, tung hô -RayO, aka Opa!
Chaff is the last thing you need to worry about- at three minutes, the bean=
s
have been dead cold for 2:30, they're in the sealed jar or Ziploc and a
small test batch is being flash frozen prior to being ground and a test
stein brewed...
On Jan 20, 2008 3:05 AM, an iconoclast < an.iconoclast> wrote:
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"Beans are cool in a few minutes and chaff is gone."
There=
 is a common perception that roasting all takes place while you are heating=
 the beans, and cooling is just necessary mainly to keep from burning one&#=
39;s fingers on hot equipment and hot beans after you've stopped roasti=
ng.
There are at least two aspects of roasting that I've never seen=
 mentioned:
In addition to the Cracking sounds, I noticed the be=
ans making a very quiet sizzling sound between snaps at the onset of 2nd Cr=
ack. (The bread machine stops kneading for 2 seconds out of 30, and I match=
ed the shutdown time with the heat gun. Absent the equipment noise, I could=
 hear the beans quietly sizzling.) First time I noticed anything but the cr=
acks- more study required.
With this sizzling sound, I'm all the more convinced that Cool=
ing is the biggest joke in all coffee roasting. Applying heat according to =
some elaborate profile is the only care of many roasters. Cooling is always=
 Laissez-Faire and good enough if it ends in the machinery and beans' b=
eing cool enough to be handled. 
I had started switching the heat gun Off every time the bread=
 machine stopped, just for the trick of it. I just had a couple of snaps of=
 2nd. I listened closely and there was a definite quiet steady sizzle of th=
e beans that I never noticed before. A very quiet sound- imagine two second=
s of dead quiet during roasting. If you get a chance, listen to it.
About 20dB quieter than the 1st and 2nd Crack snaps, and Way under =
the sound of motors and blowers. I was synchronizing the equipment "Al=
l Stop" with the kneading cycle and listened closely in the quiet peri=
od when I heard it. Air mattress leaks are quieter- I'll have to log th=
e onset and specific sound of the Sizzle, and see if it equates in any way =
with the roast level itself.
I wonder if a drum roaster could poke a special stethoscope probe i=
nto the Trier/ Liar port and stop the drum for a couple of seconds?
=
There is no drum roaster that manages to cool the bean load very fast. From=
 the time the trier inspection says "It's done," to the time =
the last of the beans is cooled below roasting temperature is quite a span =
of time. 
Even the giant roasters that use a water spray to cool the beans ca=
n't use enough water to swamp all the beans at once. The first ones are=
 cooled and later the last ones are cooled. Meanwhile, Foulgers keeps roast=
ing. Or, did you think it was all the fault of the coffee beans that Big Co=
ffee tastes like-  it does?
It's already tomorrow- Tumahimik ka diyan, Ray.
Cheers, =
Mabuhay, tung hô -RayO, aka Opa!
Chaff is the last thing you need =
to worry about- at three minutes, the beans have been dead cold for 2:30, t=
hey're in the sealed jar or Ziploc and a small test batch is being flas=
h frozen prior to being ground and a test stein brewed...
On Jan 20, 2008 3:05 AM, an icon=
oclast <
an.iconoclast> wrote:
On Jan 16, 2008 11:33 AM, Paul Martin <pmradio> wrote:
I keep the foll=
owing info around for those that are interested.  I've
updated the links to the products throughout the years, so changed them
so you can at least see the product.  There are always many places to
buy them on line, so check around.  You can probably get some things
locally, too. This set up works very well for 2 lbs of greens at a
time.  If you roast less than 2 lbs, the roast sometimes goes a bit
slower as the bean mass is smaller and doesn't hold has much heat. =
; So
much depends on the type of bean, ambient temp, wind, etc.  We keep th=
e
BBQ side burner on at all times, but turn it down towards the end of
the roast to coast it into FC or FC+.  After using the set up for
awhile, listening to the cracks, you figure out when to adjust the
bottom heat or heat from the heat gun. I hate keeping track of the
details.  This is more of a Zen way to roast.  My mind wanders an=
d I
look at the birds, the plants and Hunchback Mountain and eschew data.
The whole rest of my life is data, so roasting is functional
relaxation.  I free my mind and have a great product to show for it.&n=
bsp;
Just let me know if you have any other questions.  Ann
Here is the heatgun I use:
ht=
tp://www.amazon.com/Milwaukee-8988-20-Variable-Temperature-Heat/dp/B00005Q7=
B0
. I went with high-end, but many people roast with a $50 heat gun from =
Home Depot, Sears or Lowes.
This one has easily cleanable filters when chaff clogs them up.  I=
t
has a slider control that goes up to 1100 degrees and a slider control
3 speed fan. My husband likes it because we can use it to bend plastic<=
br>pipe, take off paint, etc.  I hang it off the BBQ hood facing down<=
br>into the dog bowl/colander combination that's sitting on top of the<=
br>
(Front Avenue grill from Costco made by Charbroil) BBQ side burner.
The =
heat gun is held down by an extra bag of beans on the BBQ hood.
Here=
 is the dog bowl I use:
http://www.drsfostersmith.com/product/prod_display.cfm?c=3307+15+2792&=;pcatid=2792
I bought a 64oz and 32oz, but use the 64 oz the most.=
I bought these colanders:
http://www.bedbathandbeyond.com/produc=t.asp?order_num=-1&SKU=11508006
.
I use the one that fits the dog bowl best, usually the one 10 inch=
es
in diameter.  I roast with the colander in the dog bowl.  I=
t's easier
to stir the beans in the colander rather than the dog bow=
l. I don't
even need to use hotpad.  At the end of the
roast, I just lift =
the colander out by it's handle and hold it over my
cooling fan unti=
l the bottom of the colander is cool.  Then I set it
right on the f=
an.
I use this fan:
http://www.dr=illspot.com/products/308083/Honeywell_HT-800_Black_3SPD_Superturbo_Fan
I tilt the fan so the face is horizonal and lay the colander on top
and stir.  Beans are cool in a few minutes and chaff is gone. I go=
t mine during
the summer for $8.
I found a cheap stainless steel =
balloon whisk I got at Winco that cost
$4.69. It measures 12.5 inches long and is very light in weight, so
keep=
s my hands out of the head and is comfortable to hold.
That's my=
 equipment. It isn't much, but I have exquisite control over
the roa=
st by adjusting the bottom heat from the side burner or top
heat from the heat gun.  I watch every change the beans make. &nbs=
p; I love
it.
Take c= are, Ann -- Sweet Maria's list search= able archives http://themeyers.org/HomeRoast/index.htm------=_Part_14573_16808318.1200904716846--

9) From: homeroast
<Snip>
Very true, look for my "slow cooling" posts from many years ago. At least in
my equipment, I get some added spicy notes. But it seems to depend on the
bean and roast. I have not done any of this for more than a year, trying to
get the best results from a conventional profile with normal cooling outside
the drum.
<Snip>
I never thought of this before but a stethoscope would be easy in my
roaster. If there is a sudden onset of sizzle during the final roast stage,
it would serve as a valuable signpost.
Going way back to my popper days when I did some "coasting" by shutting off
the heat and fan, I remember some sizzling noise among the first slow snaps
of second. Others who do heatgun or wok roasting may already be familiar
with this.
-- 

10) From: sci
Ken,
All due respect, and I tip my hat to your roasting experience that I
endeavor to emulate.
But your logic is self-refuting. You trash universals by using a universal.
Philosophers and logicians call this self-stultifying logic. It seems our
society has an aversion to universals and people commonly recoil anytime
universals are stated. Sometimes I do it just to watch their reactions. Ha!
Here's a universal upon which we can agree: coffee is GOOD!
Ivan
It does not matter to me how others roast (and cool) their coffee. But what
<Snip>
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11) From: Ken Mary
From: sci
But your logic is self-refuting. You trash universals by using a universal.
Philosophers and logicians call this self-stultifying logic.
I must apologize for having misled all of you. Everything I say is a lie.
--
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12) From: Robert Yoder
I find Ken's posts extremely enlightening, based on well-developed scientif=
ic principles.  Initial observations led to a working hypothesis which was =
carefully tested in controlled observations.  The results were reported cle=
arly, and have great heuristic value. =
 =
Trashing is nowhere to be found.
 =
I personally will take such wonderful, careful, well-presented observations=
 over name-calling any day.
 =
But that's just me.
 =
Happy Roasting,
 =
robert yoder> Date: Fri, 25 Apr 2008 06:56:31 -0400> From: kdmary> =
To: homeroast> Subject: Re: [Homeroast] Cooling=
<Snip>
ng a universal.> Philosophers and logicians call this self-stultifying logi=
c.> > > > > I must apologize for having misled all of you. Everything I say=
 is a lie.> -- >> Homeroast=
 mailing list> Homeroast>http://lists.sweetmar=iascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> Homeroast commu=
nity pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.ph=p?g2_itemId=7820
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13) From: Ed Needham
I respect Ken's opinions, and it may be that he's done controlled 
experiments to support his assertions, but what he's reported is not really 
science, but just observations and casual comparisons over the years.  It 
would be very interesting to use multiple subjects, blind or double blind 
taste comparisons, and very rigid controls.  I don't know anyone who is not 
getting paid that has that much patience.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

14) From: miKe mcKoffee
I agree Ken has done a lot of different roast method testing to dial in what
works for HIS taste preferences. That is not to say they are the "best"
methods for all, just the best methods for Ken. What Ken achieves in his
desired "spiciness" may well be at the expense of what someone else may find
desirable in acidity. Similarly some think it is "necessary" to double roast
in order to produce a decent roast for espresso shots. Which in a way and to
a degree is what I believe Ken may be achieving. Personally I don't find the
need for either Ken's controlled slowed reverse heat profile roast initial
"cooling" or double roasting to achieve stellar cups. That is not to say
either roast technique may or may not have merit. And agree no definitive
conclusions can be drawn without controlled comparisons as Ed suggests.
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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tmariascoffee.com> 
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