HomeRoast Digest


Topic: Today's Roasts (4 msgs / 136 lines)
1) From: ginny
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<
Mike:
Sounds great; does this mean you will send some for the SM PNWG Raffle this=
 year???
You can email me off list so it can be a secret!!
ginny

2) From: David O. Desmarais
Ron,
    How do you measure the temperature? Is it ambient air temp in the 
roaster? How did you rig up a senser without interferring with the 
rotation of the drum? I have now done over fifty roasts in my Alp and I 
still am not confident what I will get out of it. Today I roasted three 
pounds of the Moka Kadir and one batch came out very light even though 
the time was the same as the other five batches. Don't know why. I was 
using a variac for all batches. Go figure...
    Thanks.
David.

3) From: Ron
<Snip>
David I drilled a hole through the end of the alp so it lined up dead in the
middle of the drums diameter. I purchase a turkey fryer thermometer it is 13
inches long and placed the spring steel stop so the thermometer is 3/4 deep
into the drum. the profile is predetermined with time. The heating unit
comes on full for 1 min and 45 seconds and then cycles on and off each 3
seconds until (on my Alp) about 17 minutes the heater stay on full. this
account for the fast finish between end of first crack and the start of 2nd
crack. I'm not sure why you had the trouble with the one roast, my roast
come out fairly consistent in time and temps stay consistent, the only
trouble I've run into is when I change the batch weight. 150 grams rolling
2nd crack 14:45. 275 grams just to rolling 2nd for the complete cycle set on
15. The thermometer was just and experiment, to see what the profile was,
and I found it to be consistent with each batch
good luck and happy roasting
Ron
rnkyle

4) From: miKe mcKoffee
For Friday and into the weekend mcKoffee house will be serving Kowali Blue 
Mountain Peaberry Kona roasted City+ (that "stuff" grown in Kona from 
Jamaica Blue Mountain seedstock by Rita), Wood's Captain Cook Estate Kona 
City+ (that "stuff" from 03/04 that just might be even better than this 
year's great Moki), Sumatra Classic lot 4365 Light Full City (just before 
2nd) and Kenya Mika lot 432 Light Full City (also just before 2nd but with 
slower 5min start of 1st to EOR to smooth it's acrid back of throat bite 
tendency.) Half pounders of each Frankie Rosto profile roasted now in their 
mason jars vac sealed resting.
This morning first served Moki Kona Americanos, followed by Australian 
Skybury and Panama Elida Americanos. (Elida & Skybury just entered rest 
ready.) Rest of the week will be Kowali XF Kona (Kona typica not JBM 
seedstock, rest ready tomorrow), and the Panama Elida and Australian Skybury 
(not to be confused with Australian Mountain Top).
Of course also Vienna Mélange Roast Kona Mountain Kona for a straight shot 
on the wild side, caps, mochas, cooking etc.
Life is to short to settle for less than a daily variety of homeroast!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm


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