[Homeroast] City? City +? Full City?
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
New Port Richey, FL
(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.
>>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.
>>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
>>> noticed this as soon as I got into roasting. It is kinda like a debate
>>> 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
>>> professional roasters. As for temperatures, we all know how hard it is
>>> get precise measurements of the actual bean temperature. I take
>>> measurements of my machines and use them as guidelines. I have found
>>> cracks are my best main guide. Since I rarely roast beyond the
>>> stages of 2nd crack, I just wait for 1st crack and then use time,
>>> color, and relative temp. from there. Do I get rigorously consistent
>>> As a homeroaster I relish and enjoy the slight variations in roasts. I
>>> have to have precise consistency between roasts because I don't have
>>> customers who want extreme consistency. Consistency can get boring in
>>> that are supposed to be fun. Ditto for my espresso shots.
>>> "The power of accurate observation is often called cynicism by those
>>> not have it."
>>> Homeroast mailing list
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> "Great coffee comes from little roasters" - Sweet Maria's Home Coffee
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> Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
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