[Homeroast] City? City +? Full City?

Bruce Garley bsgarley.public at gmail.com
Mon Feb 22 19:07:03 CST 2010


I still think that offering roasted examples of a couple origins in city to 
full city plus roasts, as a series,  might help establish the standards for 
these roasts.

Bruce Garley
New Port Richey, FL
and
Stillwater, MN
(no longer San Juan Capistrano, CA)


----- Original Message ----- 
From: "Tom & Maria - Sweet Maria's Coffee" <sweetmarias at sweetmarias.com>
To: "A list to discuss home coffee roasting. There are rules for this 
list,available at http://www.sweetmarias.com/maillistinfo.html" 
<homeroast at lists.sweetmariascoffee.com>
Sent: Sunday, February 21, 2010 11:19 PM
Subject: Re: [Homeroast] City? City +? Full City?


> Degree of roast is the never ending project. I wanted to take new pictures 
> for the chart, now that I have better gear, and some ideas to correlate 
> single bean macro images, groups of beans, and ground coffee with the SCAA 
> discs. I have an agtron too, an older unit, and actually have never fired 
> it up! (Found it used...) But that would be great for reference. It's 
> "Project 8342.6" on my list. But an important one nonetheless.
>
> Tom
>
>
>>Right on, Ivan. I agree the Sweet Maria's chart is by far the best one out
>>there. It's confusing at times, though. Another marker I use is when the
>>beans yellow, which is right about 225-230 degrees. The time at which they
>>yellow gives me an indication of how fast or slow my roast is progressing.
>>
>>John
>>
>>On Sun, Feb 21, 2010 at 5:36 PM, sci <scizen at gmail.com> wrote:
>>
>>>  There seems to be lots of semantic confusion even among the elite
>>>  roasters.I
>>>  noticed this as soon as I got into roasting. It is kinda like a debate
>>>  about
>>>  when a tomato is ripe.
>>>
>>>  Sweet Maria's paradigm is best for homeroasters simply because SM is 
>>> the de
>>>  facto standard in the home roasting world. Most of us on this list are 
>>> not
>>>  professional roasters. As for temperatures, we all know how hard it is 
>>> to
>>>  get precise measurements of the actual bean temperature. I take 
>>> relative
>>>  measurements of my machines and use them as guidelines. I have found 
>>> that
>>>  cracks are my best main guide. Since I rarely roast beyond the 
>>> beginning
>>>  stages of 2nd crack, I just wait for 1st crack and then use time, 
>>> smell,
>>>  color, and relative temp. from there. Do I get rigorously consistent
>>>  roasts?
>>>  No.
>>>  As a homeroaster I relish and enjoy the slight variations in roasts. I
>>>  don't
>>>  have to have precise consistency between roasts because I don't have
>>>  customers who want extreme consistency. Consistency can get boring in
>>>  things
>>>  that are supposed to be fun. Ditto for my espresso shots.
>>>
>>>  Ivan
>>>
>>>  -----------------------------
>>>  "The power of accurate observation is often called cynicism by those 
>>> that
>>>  do
>>>  not have it."
>>>  _______________________________________________
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>
> -- 
> -Tom
>
> ____________________________________________________________________________
> "Great coffee comes from little roasters" - Sweet Maria's Home Coffee 
> Roasting
>               Thompson & Maria - http://www.sweetmarias.com
> ____________________________________________________________________________
>     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
>             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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