[Homeroast] Roasting Jimma

Joseph Robertson theotherjo at gmail.com
Sun Nov 7 13:15:04 CST 2010


Damn Bry,
I was hoping you were going to say "these profiles are on the USRC of
miKe's"
JR

On Sun, Nov 7, 2010 at 10:08 AM, Bryan Wray
<bwray_thatcoffeeguy at yahoo.com>wrote:

> I'm not using a Behmore, so can't speak specifically to that, but what I've
> found when roasting DP Ethiopians like this is the importance of a 30-45
> second "stall" of sorts before actually entering first.  I'm spoiled by
> having air and bean probes so I know right where my temperature is at.
>
> Generally what I try to do is "race" up to just before first crack and hold
> temp around 395F for about 30-45 seconds, then slam it with full/full
> (heat/conv) until about 412F; then turn everything off and let the temp
> slowly (4F/min) slide up until 420F, then do some coasting until it's where
> I want it; for Jimma that would be 432F.  I try to have the initial pausing
> happen from 10:30-11:15, with the first snaps of first happening at
> 11:15-11:30.
>
> That sort of pause before first seems to help the beans sort of gather
> themselves and "prepare for first."  I think it helps slow down the
> development in the outliers and let the beans that aren't as developed
> "catch up."  This normally helps to structure my first crack into a more
> defined first, without as much "here and there" cracking.
>
> ((These profiles and temperatures are on a CCR Hottop))
>
> -bry
> _______________________
> Bryan Wray
> Compass Coffee
> 360.831.1480
> Bryan at CompassCoffeeRoasting.com
>
> It is my hope that people realize that coffee is more than just a caffeine
> delivery service, it can be a culinary art- Chris Owens
>
>
> --- On Sun, 11/7/10, Bob Hazen <peatmonster at comcast.net> wrote:
>
> > From: Bob Hazen <peatmonster at comcast.net>
> > Subject: [Homeroast] Roasting Jimma
> > To: "Sweet Maria's List" <homeroast at lists.sweetmariascoffee.com>
> > Date: Sunday, November 7, 2010, 9:20 AM
> > I have now gotten through some roasts
> > from my stash of Jimma.  I'm using a 335 g load in a
> > Behmor on P2 1lb.  P2 is my usual profile as it allows
> > me to stretch out the gap between 1st and 2nd.
> > Fiddling with the "bean load" or picking A, B, C etc. allows
> > some fine tuning.  What's weird with Jimma, is that 1st
> > seems to roll right into 2nd.  I have seen this before
> > with other coffees when using too much heat and 1st is hit
> > too energetically.  Jimma doesn't seem to care about
> > the momentum going into first.  Whether I hit it hard
> > or gently, there are still lots of outliers before and after
> > 1st - so many that I have a hard time hearing a defined gap
> > between 1st and 2nd.  Regardless, this coffee is
> > spectacular - can't wait to see the results when I nail the
> > roast.
> >
> > Anyone else see this sort of behavior with Jimma?
> >
> > Bob
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>
>
>
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