[Homeroast] Does this sound right?
mcKona at comcast.net
Tue Mar 9 22:31:31 CST 2010
Ditto the Welcome to the List. Enjoy the Journey.
IF as Chris surmised you're roasting targeted for espresso brewing agree
that blend could work. I'd suggest a profile attempting to hit start of 1st
(SOF) more like 12 to 13 min, if for espresso with end of roast (EOR)
stretched from SOF a good 4 to 4 1/2 min. If non-espresso still earlier 1st
and ~3 to 3 1/2 SOF to EOR. Can't say which profile, but would need higher
heat earlier and less later. Don't roast with the Behmor so can't give
Din-din ready so that's it for now...
Slave to the Bean Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
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found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Yakster
> Sent: Tuesday, March 09, 2010 10:17 AM
> To: A list to discuss home coffee roasting. There are rules
> for this list,available at
> Subject: Re: [Homeroast] Does this sound right?
> Welcome to the list, I'm sure we're happy to help answer
> questions, whether
> advanced or basic.
> >From the information you provided, your roasting for espresso, right?
> That'd be my guess since your going for a P4 roast. Sounds
> like you did
> pretty good for a beginning roast... did the beans look fairly evenly
> roasted among the different origins or did it look like you
> got a pretty
> mixed batch? You can get blended starts of first and second
> cracks due to
> the different origins responding differently. 12 oz is a
> good batch size to
> try... I usually roast between 10 and 12, though most of my
> blends are done
> How long have you rested the beans and how do they taste?
> They should start
> tasting good after three or more days, but there's no rule
> about trying them
> earlier. If you try pulling them as an espresso shot right
> away, you may
> want to grind the beans and let them outgass for fifteen or
> so minutes on
> the first or second day.
> Also, it looks like the beans picked up quite a bit of
> momentum in first and
> you got maybe a minute and a half between first and second...
> that's not too
> bad, but you might try opening the door either during first
> crack or after
> first to slow it down a bit.
> If I were to guess, I'd say that this roast should taste
> pretty good. Let
> us know.
> 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
> > 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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