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Topic: Alp Roasting Tips (2 msgs / 56 lines)
1) From: aryaniam
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For those of you who roast Colombian, I have used a 
setting of 5 (17:30 time).  However, when roasting Guatemala Antigua, I 
have discovered that this produces too dark a roast for my taste.  
 
Different beans do mean different roasts, even at 
the same roasting time and temperature.  Next time, it will be a setting of 
1 or 2, not 5 for my Guatemalan Antigua.  Depending on what you like, and I 
prefer American to light city, you will need to experiment to find the 'optimal' 
time and/or setting.
 
Happy Alp Roasting,
 
Frank

2) From: Keith Jones
Hey Frank,
Let me start off by saying I don't use an Alps and I am somewhat of a
green horn when it comes to roasting experience, but I have a tendency
to get very technical when experimenting and learning.   I have been
doing a lot of experimenting with roasters and roast and I have come up
with a method I use to determine bean density in my experimenting, so
far it has to proven very close.   I have been able to take different
beans  and adjust the time/temps so they reach a desired roast at a
specific time.  First off, I use a set of very precision scales used to
weigh gun powder for reloading bullets, they will weigh to 1/10 of a
grain. (That's grains not grams, it takes about 27 grains to make 1
gram)  I've had mine 32 years so I don't know what they cost now but I
would think you could find a small set for less than $50.  I then weigh
out one ounce of green beans to the nearest 1/10 grain of the type
coffee I want to check.  Then I simply count how many beans it took to
make that ounce and log it.  Using this count and comparing it to others
I have logged and roasted.  It gives a very close starting point, most
of the time the first batch will hit the time and roast I was shooting
for and those that don't are not far enough off to make a difference.  I
don't think this would work with your bean scales, there will probably
be too much variation.
Keith Jones
aryaniam wrote:
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