HomeRoast Digest


Topic: FR+ going bad? (5 msgs / 119 lines)
1) From: Max Elliott
I have been using an FR+ unmodified for about 6 months or so now. I
typically roast CRLM to full-city, or bracket roast around that. I bought 20
lbs of CRLM about 4 months ago, because I roast so much of it. Recently, I
have been getting bad results in the cup (both as espresso, and paper cone
brewed). The taste I am getting in both cases is a 'dry' or 'flat' taste.
The mouthfeel is not round and smooth, but harsh and 'fuzzy' or 'dry'. I am
not sure whether or not my FR+ is going bad, or my beans are. (at a stretch,
it could be coming from my Rocky grinder, but I cleaned it well about 2
months ago, and I think it is still pretty clean) Has anyone out there had a
similar experience or have any ideas about how to diagnose this? I suppose I
could get some more CRLM from SM and try a side-by-side. But, if I am not
mistaken or deluded and paranoid, I am getting similar tastes from my
Sulawesi roasts as well.... Hmmmm... (all my beans are stored in plastic
bags in a cool, dark, dry location)
Max
Garage roasting in San Diego
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2) From: John Abbott
Max,
Check out your water source!  The last time that happened to me (also CRLM)
it turned out to be my Brita filter announcing it needed changing - maybe
weeks before :O(  Now I change my filter every first of the month.
John - living where you HAVE to filter the water

3) From: Mike McGinness
Good point. Bad water equals bad coffee. First thing we did Friday when we
arrived at the Coast was stop and pick up a few gallons bottled Spring
water. Before we even checked in!
MM;-) aka Kona Konnaisseur miKe mcKoffee
Frankenformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'

4) From: Oaxaca Charlie
 Max, the reply from John suggesting it may be your water is
worth looking into. It may be the FR though. My old FR started
roasting cooler. I was used to turning the cooling cycle on
every 20 seconds or so to slow the roast, then it slowed down by
itself, and finally it just wouldn't reach second crack. Drier
and astringent brews were the best I could get. Harsh and fuzzy
would be a fair description, unless I let it go long enough to
deliver "baked" beans. If it's not the water...
Charlie
 
--- Max Elliott  wrote:
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5) From: Ben Treichel
Just one add, your roast time would also have had to extended greatly 
from the standard 4 minute FR+ time. I routinely roast 12 to 14 minutes 
and don't have these problems, however I monitor the temperature, and 
use a variac to lower the voltage and extend the roast. If you are 
switching on and off you could be stalling the roast.
Oaxaca Charlie wrote:
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