I recieved the FreshRoast Plus for Christmas, and I'm still experimenting with it. Despite many nice features, however, I've been having trouble duplicating my old roasting results. In particular, I'm disappointed with my Harar roasts. The best I've been able to get a fruity aroma, but I can't get it into the cup. I assume the problem is related to the extra speed of FR+ vs my old roaster. Have others had difficulties dialing in their FreshRoast Plus? I assume this subject has been discussed at some point. Can some one provide a pointer into the archives? They weren't easily searchable last time I looked, but if some one could say "Check back x wks", that would be considerable help. tmk -- Ted Kostek 765 494 2146 (desk) 765 494 1489 (engine room) 765 494 0787 (fax) "Always keep in mind that your own resolution to succeed is more important than any other thing." Abraham Lincoln homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Ted, I too moved from a FR to FR+ and the difference was very noticeable. I hacked the FR to make it digitally controlled, and the difference became greater. Several of us have modified the FR roasters to slow the process. The "no hack" version would be to drop into the cool cycle for a couple of seconds per minute and then turn the timer back on. The hack version would be to interrupt the power to the heating coil using a switch - the "dedicated beyond hope" version would be to interrupt the fan, and power and control each with a variac. My resolution? I bought a HotTop :O) John - the adventure goes on!
Ted, Try from the about mid January to now. We've talked more about mod's than repeatability with an un-moded FR or FR+. Also, if your not doing this, weigh your green, put a thermometer in the roasting chamber.http://sweetmarias.com/prod.roastkits.shtmlTed Kostek wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi Ted, The easiest trick is to turn the roaster completely off for a minute at various points (this is less traumatic to the beans than going to the cooling cycle). Here's the effect of doing it in various spots: -- Just before the first crack: (or when you hear the first pops of it) this evens up the roast, it will also give the origin flavors an extra kick. -- Just as the first crack begins to winds down: this will lengthen the roasting time, increase body and sweetness, but also reduce the origin and roast flavors a little bit -- End of roast: Let the roast coast to a finish, i.efor full city stop it at the first pops of the second, and only go to cool when the color is what you want. This is subtle, but I think it does good things to the roast flavors, taking off bitter edges. Jim Schulman On 17 Feb 2003 at 9:11, Ted Kostek wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim, with a WBII, i don't have a variac or anything, cna i basically unplug the popper for 30 seconds-1 min, at the points you're talking about ? or do you need to keep the air going and shut the heat off? jason <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi Jason, In my increasingly unhumble opinion (I'll have to work on that ;) If you just shut the heat off, the air cools the beans, so never do it for more than 10 seconds. When shutting off air and heat, the beans cool very slowly and the roast continues at an attenuated rate. It's not ideal, but it's certainly better than overly fast roasts on bright beans. I've never heard of beans scorching when doing this, although it could conceivably happen on roasters with a lot of hot metal in contact with the beans, In a fast airroaster like FRs or poppers, I think this is the only way to get 2 sorts of roasts: a light city roast for acidic beans without the overwhelming grapefruit/caturra attack; and a roast optimal for espresso with blends that have more than just Brazils in them. On the other hand, for roasts to full city plus, where you want lots of bright and roast flavors, full speed is the only way to go! Jim On 17 Feb 2003 at 17:13, Jason Molinari wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim-one of your prior posts on roasting said something about the roasters at Intelligentsia almost turning off the heat at a certain point in the roast. Do you remember at what point they slow down the heat? Looking to apply your methodology to my gas drum roaster. thanks
Hi Floyd, They were unwilling to give me the exact profiles, but they did volunteer that they generally reduced the heat throughout the roast (this may be a peculiarity of the heat retaining cast iron drums), and that they liked to have about 5 minutes of roast time after the first crack start. They also said they often the heat off completely in the last few minutes. They have someone skilled minding all their roasts, and there's a temperature readout, a bean thief, a gas control and a dump lever where he sits. So my guess is they play it by ear. On 17 Feb 2003 at 18:24, floyd burton wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim-five minutes after start of first crack-wonder how far they go into second crack-I am still learning with the drum but for now am stopping the roast just after the start of the second crack. I store my beans in about 50F temperature and after a few days I see some very tiny oil spots on a few of them-guess that means they are just into second crack or does it mean anything. Oh-my "HowToRoast" word file is up to about 15 pages-most of the content has you as the author-thanks much.
Hi , I'm not Jim, of course, but if you have the right momentum going with a few lbs roasting in your heavy drum then you can definately lower the heat after first crack and probably turn it right off at the beginning of second. Stop there or go as far as you like, the roast shouldn't stall and you're less likely to burn em up. Works for me. Charlie --- floyd burton wrote: <Snip> ===== Do you Yahoo!? Yahoo! Shopping - Send Flowers for Valentine's Dayhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://shopping.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Thanks Charlie-I really liked the flavors of the coffee's we had at Intelligentsia last year and I think their object is to extend the roasting time between first and second crack and to wherever you want to stop the roast. Like the results I am getting now but can always improve. Charlie when you see just a very few flecks of oil on the beans-does that mean into second crack or does it mean anything.
On 17 Feb 2003 at 20:09, floyd burton wrote: <Snip> Most of their coffees are darkish full city roasts, probably just to a rolling second but not further, since there's not much oil on the beans. They roast all beans separately, even for blends, but I didn't see much variation in their roast levels. <Snip> Thanks, but I have no clue how much of it applies to more than my roaster and my taste. Most of my experiments are more head scratchers than proof of anything. Jim homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
--- floyd burton wrote: <Snip> Well, offhand I'd say "yes",oil flecks would be unusual before second crack. Very hot temps, extra oily beans (there's a subject for a new thread...) and , of course, city roasted beans that have been stored too long could bend that rule. Are the beans pretty smoothed out and developed, too? Nice and brown, maybe a satiny sheen? Probably at least early second crack. Charlie ===== Do you Yahoo!? Yahoo! Shopping - Send Flowers for Valentine's Dayhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://shopping.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Floyd wrote: <Snip> It means they're just starting to go stale. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Floyd wrote: <Snip> I'm not Charlie, Floyd, but you left out the important piece of information that you included in your earlier post. I quote: "after a few days I see some very tiny oil spots on a few of them" Note the "after a few days" phrase. If that were "after a few minutes" it would mean that you were well into second crack. After a few days it means that your beans are beginning to go stale. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hi Rick, you wrote: <Snip> One man's "stale" is another's "just right." When I was growing up in Germany, the folk wisdom was that beans which weren't oily were either too fresh (few days out of the roaster) or too stale (few weeks old). A friend who lives there now says the mass market roasters coat the beans with soybean oil to convince the public they're still fresh. BTW, the commonest roast level there is Full City. Jim Jim homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
True enough, but we're not talking about the old country, we're talking about definitions generally believed by home roasters. In this forum and in a.c, beans are pretty much believed to be at their best at 24- to 48- hours and to go downhill afterwards. To home roasters who don't roast beyond full city, a sure sign that the beans are going stale is that oil begins to appear on them. Actually, the surest sign is that the beans are a few days old. ;-) -- Rick
You have a good, point, Rick, but if "a few days old" means 3 or 4 days, then the limited amount of pre-first crack roasts I do never show any oil. It takes a week or more. Barely full city, just into second crack roasts do show flecks of oil after 3 or 4 days . Charlie --- Rick Farris wrote: <Snip> ===== Do you Yahoo!? Yahoo! Shopping - Send Flowers for Valentine's Dayhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://shopping.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On 17 Feb 2003 at 23:16, Rick Farris wrote: <Snip> I prefer 3 to 6 days for espresso. The raw edges disappear, and the mouthfeel of the emulsified oils are best at that point. Jim homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Charlie wrote: <Snip> I almost always roast a few seconds into second crack, and it takes my beans about a week to start showing flecks of oil. The OP (Floyd?) is doing multiple roasts to calibrate/tune-in his multiple pound BBQ roaster. I'm betting he's got so much roasted coffee laying around that when he says "a few days," it's more like 5- to 7- days. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Cute gal in the leather shop??? I bet she gets your free coffee on a regular basis. Might have to bring a pre-made thermos and a couple of mugs. Don't forget to recharge your pacemaker batteries. Ed Needham To Absurdity and Beyond!http://www.homeroaster.comed **************************************** **********************************************