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Topic: Roasting (3 msgs / 105 lines)
1) From: Peter R. Barnes
I don't know which Mokha you roasted, but I prefer my Yemen's with 72 hours of rest.  In terms of the roast time, there is more than just batch size and time involved.  Ambient temperature, relative bean movement (or lack thereof), and line voltage can all play a part in tweaking the roast.  Your best bet is to pay close attention while roasting and stop the roast when you like it.
cheers
peter

2) From: miKe mcKoffee

3) From: John Brown
the other day i roasted two different bean types together.
i had enough left of each for a separate roast but got lazy.
the total weight was just 160 grams, so both went into the roaster.  
they were a pea berry and a long berry from central America.  i took 
them to where the oil was just starting to show on the long berry.  the 
pea berry was a bit lighter in color.  i ground them the next morning 
that was a very nice cup of coffee.  the ladies at the doc's office 
asked for more grounds.  i will have to think about that, share or not 
to share now that is the question.  but i did give them sweet marias . com


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