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Topic: much better roast today, but did I bake? (10 msgs / 352 lines)
1) From: Felix Dial
Hi folks,
Today I found some time to roast 3/4 cup (about 5 oz I think) of the Uganda
Bugisu.  My goal was to roast to rolling 2nd crack.  I used the 1400W Pumper
for this roast.
If you have the time, I'd appreciate it if you took a look at my roasting
results athttp://members.cox.net/felixdial/uganda.bugisu.030924.PDF.I did a much better job following the profile (pink squares) than I did with
the El Olivo roast
http://members.cox.net/felixdial/olivo.roast.030922.PDF),especially from
the beginning till first crack at 400.  But I had a difficult time keeping
the temps up 11:00 minutes into the roast.
I killed the heat and started the cooling cycle at 452.7 which was at 17:15
into the roast.  First crack started about 400 (about 8:30 mark).
So did I bake the beans?  If so, what should I taste when I brew this on
Sunday morning?  Appreciate any help.
Thanks in advance.

2) From: miKe mcKoffee

3) From: AlChemist John
Maybe a little long.  You did keep the temperature continuing up.  I would 
expect a  very smooth cup.  My guess is that you did not bake.  The HotTop 
profile is not so different from yours.
Sometime around 21:53 9/24/2003, Felix Dial typed:
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

4) From: Ed Needham
It looks like a decent roast progression.  You're right though, it is a long
roast for an air roaster, but the proof is in the taste.  How was it?
If it's too dull, you might try starting the roaster and getting it up to
temp, and putting the beans in as it is running.  Kind of a jump start on
building temps.  The way I see it, the beans absorb heat quickly while they
are cool and full of moisture.  A fairly intense heat source is needed at
that point just to get them to first crack.  As they begin to heat up and dry
out, and the first crack reactions occur, less heat is needed to maintain the
needed rise in bean temperature to complete the process.  Whether you go all
the way to second or not, the environment, after first, needs to be conducive
to making the necessary chemical interactions occur.  Usually that means
enough heat to maintain a constant rise in bean temp.  If the end temp is
450F, then the roaster temp needs to be a bit higher than this to maintain
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

5) From: Felix Dial

6) From: Felix Dial

7) From: miKe mcKoffee

8) From: Felix Dial
Hello Mike,
I must say that shooting above 120v would be a nice capability.  Thanks for
the tip and the URL.
Yeah, I don't have an espresso maker.  Every so often I do make moka pot
coffee.  I'll certainly brew some of the Uganda Bugisu using this method.
However, all of the posts regarding better extraction and how much better
tasting espresso based coffee (cafe crema, americanos etc) have got me
thinking that I should dive into the espresso pool.  I'd go cheap and start
off with one of the good, solid no longer produced pump espresso machines.
And upgrade my Solis Maestro by purchasing from Tom and Maria one of their
manual Zass grinders (on my xmas wish list already!).  It's just me in this
house drinking coffee so manual wouldn't be an issue.
But part of me wants to wait and to stay focused on roasting.  There's lots
to learn in the bean burning part of the coffee drinking equation.
We're having a visitor this weekend who so happens to be a coffee drinker.
She buys whole beans from the coffee place with the green and white sign and
grinds right before she brews.  Last time she was here I drip brewed some of
the pre-roasted Monkey that I bought and she really liked it.  She didn't
care too much for the City Roasted Bolivian I made.  After a few
discussions, turns out she prefers coffees that aren't bright (no kenya or
ethiopian coffee for her).  She of course likes Indo coffees.  So this why I
just recently roasted the Uganda.  I think she'd really like this coffee.
thanks again for your help.

9) From: Felix Dial
Hi Folks,
It's me Felix.  Well the weekend came and went and I finally brewed the
uganda bugisu that I roasted to 452 for 17:15 seconds.  The uganda bugisu
that I have is not the latest one that sweetmarias has in stock, but the
previous one that isn't organic.
The first time I roasted this, I took it to a few snaps, maybe 5-10, of
second (449, 14:15).  The resulting coffee had the nice chocolate and a bit
of the leather Tom O. mentions in his review.  The second time I roasted, I
took it right about when rolling 2nd started (452, 15:15).  This batch was
just as chocolatey but with less of the leather.  This roasted batch had a
bit more oil splotches on the beans, which appeared not during the roast but
after the first day or so of resting.
The third roast is recorded here:http://members.cox.net/felixdial/uganda.bugisu.030924.PDFFinal temp and time were 452 for 17:15.  The final temps is the same as the
final temp from the 2nd roast, but I took this batch further into 2nd crack
(based on number of snaps) then the second roast.  This roast lasted a good
2 minutes longer than the 2nd roast, and again I was concerned that I might
have baked this batch.  There was just as much oil on these beans as there
were on the beans during the 2nd roast IIRC.  Unfortunately, all I tasted
with this roast was leather.  There wasn't even a hint of the chocolate ...
pretty dissapointed.
I'm still pretty new to this, so I can't for example modify profiles for
coffee AA by stretching it out during ramp stage X so that I can minimize
flavor Y and maximize flavor Z.  But it appears from this case, and at least
for my taste buds, lengthening the profile with target end temp of 450-455
from 14:00-14:30 to 17:15 pretty much eliminates the chocolate flavors I so
wanted to taste.  Does this sound reasonable?
Whats your final temp for roasting uganda bugisu?  Should I take my next
roast to a higher temp and stop it when I begin seeing oil on the beans?  I
have about 1.25 cups left of the one pound I ordered.
One last thing, the first and second roasts were done in the 1250W pumper I
own.  The third roast was done in the 1400W pumper, which takes about twice
as long (4 mins vs 2 mins) to drop from 450 to about 100.  Maybe to keep
things easy we can ignore this variable ...
Thanks for your help.

10) From: Peter R. Barnes
I don't want to complicate things, but I really think that the cool-down is variable you can't ignore.  I have been working very hard to come up with cooling solutions this summer that cool my wok roasts relatively quickly, including stopping a little before I think the roast is done.  
For what it's worth, I have definitely "baked" a few wok roasts this summer, and the problem was always due to temperatures that were too low, causing the roast to take way too long.  But I still have gotten decent roasts in the 22-25 minute range (notice I said decent - I shoot for 18 minute roasts).  I suspect that what you're noticing is as much overroasting as anything else - and that will definitely impact some of the more subtle flavors in a coffee.  

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