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