HomeRoast Digest


Topic: Upgrades and a request for guidance (long) (7 msgs / 219 lines)
1) From: Joseph A. Feliciani
Hi all,
As some of you may remember, a couple of months ago, my modified Bodum
Antigua bit the dust. Since then, I have been struggling along with a Krups
whirly-thingy instead. Since I only drink espresso related drinks, my
consumption and, therefore, my roasting has curtailed significantly. Now,
however, in the last couple of weeks, I have upgraded.
First, I purchased an RK Roasting Drum. Then today, my latest order from SM
arrived, which included a Solis Maestro Plus grinder. Yes, all is right with
the world again.
To start with, the Solis grinder is much heavier than the Bodum and the
construction is better. It is a lot quieter, too. It is a slower grind than
the Bodum, but the grind consistency looks and feels much better, even
though the burrs look very similar, if not exactly the same. It also has a
much wider grind adjustment from french press to turkish (40 clicks if I
remember right).  But the biggest difference so far (I know, I know, it's
only been one day) is there is no static! Especially, this week in SoCal
with the Santa Ana winds, fires, etc. humidity has been about 10%. Luckily
today the weather started changing. So if you are comparing the 2 grinders,
I would recommend the Solis over the Bodum.
Ron's drum is a joy to use. It is built like a tank, and I have no doubt it
will last me a lifetime. I've only done 3 roasts so far, but the result is
much superior to my WBPII. But the change that I am happiest with is the
ability to roast more than a 1/4 lb at a time. Before Ron's drum, I was
always running out of roasted beans, because I could never roast often
enough. Now I roast 2 lbs at a time, and I can easily wait for the weekend
to roast again. Also, for the first time, I now can roast enough beans for
my wife's morning coffee. This is where I need some guidance.
I have only roasted for espresso and always go into 2nd crack. But I'm
having a problem of when to stop the roast for drip coffee. I never really
paid attention to the city, city +, full city, etc. discussions before,
because it didn't matter to me. Now it does. What I'm looking for is a
starting point as I know over the next few weeks and months I will be
experimenting with longer and shorter roast, but I am trying to get a feel
as to how long after 1st crack I should let the roast go for the following
beans in my inventory.
Brazil Fazenda Boa Vista
Brazil Fazenda Vargem Grande
La Minita Tarrazu
Harar Horse Lot 4338
Guatemala Arte Maya de Cafe
Kenya AA Mbwinjeru
Kona Purple Mountain Estate
Sulawesi "Aged Kalossi" Toraja
Sumatra Iskandar Triple-Pick
Thanks for any help you can give me. By the way, I have read Tom's roasting
notes for each bean, but when he says roast to city, I don't know where that
is after the 1st crack.
Joe (with new signature line and saving for a new espresso machine!)
RK Drum #9, Solis Maestro Plus, *$ Proteo Barista

2) From: AlChemist John
Sometime around 22:29 10/29/2003, Joseph A. Feliciani typed:
Assuming about 400 for 1st crack and 455 for 2nd, I roast as follows in 
about 11 minutes.  I do virtually all drip.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

3) From: Ed Needham
John,
How are you measuring temps?  Is that a probe immersed into the bean mass?
An IR thermometer?
I think it's going to be hard to quantify temps between machines.  My drum
roasts, with a 12" dial thermometer stuck into the bean mass, usually reads
about 448F as I remove the beans just after second crack gets going pretty
good.  I usually get first crack around 410F with my setup.  I need to take
some pictures and update my 5 pound roaster page.
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

4) From: Joseph A. Feliciani
Thanks John for your help. This gives me a starting point, which is what I
was looking for.
I have to work on getting a more accurate temp setup. With Ron's drum I
don't think there is anyway of getting a probe into the bean mass like Ed
can do with his drum. What we need is a hi-temp probe with bluetooth
capability to toss in with the beans and let it roll around in there while
we roast.
Joe
RK Drum #9, Solis Maestro Plus, *$ Proteo Barista

5) From: AlChemist John
I am using a thermometer immersed in the beans.  As for going between 
machine, I agree.  It can be minimized with the other reference point, 
hence where my 1st and 2nd are in relation to what my temperatures.
Sometime around 06:31 10/30/2003, Ed Needham typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

6) From: Rick Farris
Sort of like those probes they used in the movie about the tornados?
-- Rick

7) From: Jeffrey A. Bertoia
Unfortunately silicon doping regions or junctions begin to degrade at 
150C or  about 300F
so until we come up with a wireless technology that doesn't rely on 
common electronics we
would be constrained to _very_ light roasts. :-)
jeff
Rick Farris wrote:
<Snip>


HomeRoast Digest