HomeRoast Digest


Topic: What is good stop Temp (5 msgs / 83 lines)
1) From: R.N.Kyle
I stop mine at 445 digress, just a few snaps into 2nd crack.
Ron Kyle
Anderson SC
rnkyle

2) From: Paul Covert
Hello HomeRoasters,
Just  got  an  order  of "Yemen Raimi (Mocca Rimy)" from Tom, and just
curious  what some of your favorite stop temps are for this particular
bean.
Paul.....
HomeRoaster by Choice
Research-aholic by Nature
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Ken Mary
<Snip>
Anything between city and full city, or midway between cracks to first snaps
of second. The lighter end gives sweet chocolate and darker gives
bitter-sweet. Most of my profile times were 7 to 9 minutes. This is one
coffee that seems better to me with longer profiles, probably due to the
uneven bean sizes. I do not have a favorite stop temp, but like to
experience the above range of roasts.
--
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: AlChemist John
Sometime around 03:34 2/9/2003, Paul Covert typed:
<Snip>
Do you want my preboosted WB temperature of  425F, boosted WB temperature 
of 445, the real temperature (no idea) , or that I take it into rolling 2nd 
crack about 10 seconds?
BTW, really nice bittersweet chocolate bean.
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Rick Farris
Paul wrote:
<Snip>
After trying the Ismaili, the Mattari and the Raimi, I found out that I
don't like Yemen Mokha all that much, but by far my favorite of the three
was the Raimi.
I haven't instrumented my Alp for temperature, but I like it about a minute
into 2nd on an 18:30 minute Alpenrost roast, which corresponds to about 15-
or 20- seconds into 2nd on an air roaster.
-- Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest