HomeRoast Digest


Topic: Caffe Rosto and FR+ (4 msgs / 128 lines)
1) From: R.N.Kyle
Roasting in New Jersey
If you do not alter the roast by switching to cool a few times during =
the roast, you will get a fairly fast roast. Fast roasts usually need a =
bit more rest to get rid of the grassy taste. Lighter roast also take =
longer rest periods, as compared to darker roast.
the FR+ should give you wonderful coffee, with good aroma and good =
flavor. 
I roast 85 gram batches, most of the time, and the beans usually come =
just above the top of metal ban. I shake and tilt the roaster a bit for =
better bean agitation in the beginning, until the they lighted up from =
moisture loss.
After first crack I go to cool several times to slow the roast down. But =
I have produced great coffee, uninterrupted many times, I roast full =
city on most varieties. 
24 hrs to 72 hrs rest depending on the bean. Take notes for the =
roasting, and the cupping, and you will find what each bean takes to =
suit you taste.
good luck and keep on trying.
Ron Kyle
Anderson SC
rnkyle

2) From: frtamarazo
I am new to roasting and having a wonderful success and fun in roasting, blending and brewing incredible coffee. However, I have had a few problems along the way in my first three months.
I am now on my 3rd Caffe Rosto in three months because the thermal fuse probably blew because of voltage surges. This is the only possible explanation that Brightway has given me. If anyone else is having this problem, so far with my 3rd Rosto, I am using a surge protector, and it has not changed the quality of my roasts, which have been excellent. If this Rosto breaks, I will let you all know. I have been told that this is uncommon with Rostos. Steve at Brightway did a great job with customer service. The home roasting industry has incredible customer service.
My second problem with home roasting has occurred with my Fresh Roast plus that I recently purchased as a back up for the Rosto. I know that I am advancing in my home roasting when I buy a back-up. I have so far been unsuccessful in roasting even drinkable coffee with the FR. My coffee has tasted like grass, bad brussel sprouts, or name your least favorite vegetable. I have roasted Yemen Sanani, Decaf Costa Rican, Java Estate, etc. and all of it, (unlike my Rosto experiences), taste awful. Even the aroma from the beans smell grassy. Do I just need to rest them longer than 24+ hours? Has anyone else had similar difficulties with this roaster? Finally, do I have to manipulate the machine for longer roasting times in order to get excellent coffee? 
Roasting in New Jersey
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3) From: Oaxaca Charlie
--- Hazzan Frank Lanzkron-Tamarazo 
wrote:
<Snip>
 Sounds like your FR isn't really roasing the beans, even if
they look done. If you break one open is it dark inside? Can you
even break it against the grain ? I found that turning to cool
mode every little while to stretch out the roast made it
possible to turn out great coffee, untill for unknown reasons,
but after many roasts, it stopped racing the beans to and
through 2nd crack and instead wouldn't finish a roast in 20
minutes. I think that any roast that *needs* more than 24 hrs
rest is a bad roast. Maybe reroasting can save it-Ed Needham had
happy surprise doing that lately. ;o) 
Charlie, slow, snow roasting in BC  
=====
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4) From: Jim Schulman
On the FR, try turning it off completely for one 
minute about 30 seconds to one minute after the 
first crack starts. Then, when the second crack 
starts, turn it off completely again and let it 
darken to the degree of roast you like under its 
own residual heat. This will get you closer to the 
roast profiles of the Rosto.
I'm a big FR fan; but IMO, the FR is not a good 
roaster for City roasts, that is, roasts that are 
stopped prior to even the first snaps of the 
second, since it's simply too fast.
Jim Schulman
On 1 Jan 2003 at 23:47, Hazzan Frank Lanzkron-
Tamarazo wrote:
<Snip>
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