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Topic: Alpenrost - Differences in beans (3 msgs / 56 lines)
1) From: aryaniam
Folks,
What a difference the type of bean makes in my Alpenrost!  Colombian worked
perfectly at 17:30, setting of 5.  Tried the same time with my Guatemalan
Antigua, same 8 oz. test.  Whew!  Too dark for me.  Had to go down to 16
minutes flat, 30 seconds below the lowest setting of 1.  This finally
achieved the same color, aroma, and body as the Colombian, yet took 1 1/2
minutes less.  Moral of the story: test everything and document your
results.  Learn for the future!  Isn't this fun?  Roasting our own?!
Frank from Texas
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2) From: Greg Scace
 
Hi:
So far, in my short time roasting, I've learned to use my ears with my 
alp.  I've noticed that each of the different beans that I've roasted so 
far has a different time to the first snap of the first crack, but that 
elapsed time remains reasonably constant from batch to batch.  Then I 
listen for the onset of the second crack and note that time also.  After a 
couple of batches, I know how far into the second crack to go and at what 
time after the first crack that is likely to be.  The time from first crack 
to second seems to also be reasonably consistent, also.   I hit the cool 
button once this time has elapsed.  This method has been working so far for 
me, but I am quite the neophyte, compared to most on the list.
A rite of passage - I met a neighbor of ours the other day while she was 
walking her 5 dogs (quite a site).  A gave her a jar of coffee that I had 
roasted the day before.  Yesterday she told me that the coffee was the best 
that she had ever tasted.  That was quite a kick.
-Greg
At 08:23 PM 1/16/2001 -0600, you wrote:
<Snip>
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3) From: coffenut
Greg,
You have learned one of the most important things about the Alp...ignore the
automated settings and use your senses coupled with taking notes.
Coffenut  :^)
<Snip>
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