[Homeroast] Does this sound right?

Joseph Robertson theotherjo at gmail.com
Tue Mar 9 12:22:36 CST 2010

You will find every kind of roasting apperatus here know to man and some
might not be know to very many.
Heat gun dog bowl, frying pan camp fire, to some very state of the art
Have fun and smell the best, then drink it.

On Mon, Mar 8, 2010 at 12:52 PM, Greg Rothschild <greg at gregrothschild.com>wrote:

> Hi all,
> I'm new to roasting and new to the list as of a few days ago. Is it ok to
> ask very basic roasting questions? So far I've only seen posts on what I'd
> call advanced topics and I don't want to spoil your fun ;)  If this list is
> for more advanced discussions could someone please point me to a discussion
> group/list that is a better fit for me? Eventually I want to be an advanced
> roaster so my trip has only just begun.
> If it is ok to ask... here goes. Voltage is good (119-123) and temp in the
> house is 63F and the roaster is a Behmor. This is my first attempt at
> roasting a blend and I want to know if what I did looks ok. The blend was
> 3oz Guatemala Huehuetenango, 3oz Ethiopia DP Yirga Cheffe and 6oz Brazil DP
> Cerrado Fazenda Aurea. 12oz total with the one pound setting on the P4
> profile (P4 is a three step ramp to full heat with full heat coming in
> about
> 65% of the way thru the roast). First crack started at 16:20 and lasted
> about 1:30. I stopped the roast at 19:15, just as second crack started- I
> actually pressed the cool button a split second before second crack
> started.
> There were only a very few second cracks- it stopped almost immediately.
> Beans look pretty dark to me though but they do not look burnt- FC+
> possibly? I really don't know. So, think I did ok? By the way- do you
> generally let blends rest longer than single origins?
> Thanks very much for any help you can offer.
> Greg
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