[Homeroast] Jimma > PID iRoast

Jim Couch ravskau at gmail.com
Sun Oct 3 15:18:00 CDT 2010


This is weird! the thread I was replying to was a list on modifying the
Behmor for more control, one of the parameters being drum speed........
Can't find anything in these 3 messages about drum speed, closest relavance
is the PID control.......
Sorry about the "butting in".......

On Thu, Sep 30, 2010 at 9:49 AM, Jim Couch <ravskau at gmail.com> wrote:

> Believe I saw some comments from Tom cautioning about the "dangers" of
> spinning a Behmor drum too fast, something about it causing chaff collection
> problems and messing with the ability of the beans to transfer heat to each
> other perhaps problems would be a better word than dangers..........
>
>
> On Thu, Sep 30, 2010 at 8:36 AM, Robert Yoder <robotyonder at hotmail.com>wrote:
>
>>
>> Hi MiKe,
>>
>>
>> Thanks for your posts!  So much to learn!
>>
>> >
>>   Even directly controlling the heater via variac
>> > didn't help enough because drum rotation was so slow yielding poor
>> > convection. If I hadn't acquired a CCR HotTop so soon after the Behmor
>> > likely would have mod'd it further with faster drum and bean temp
>> probemaking it a decent roaster.
>>
>>
>>
>> Can you clarify the drum-rotation/poor convection comment? Is there a
>> typical shop-roaster drum-rotation speed?  How is that chosen?
>>
>> Happy Roasting,
>>
>> robert yoder
>>  >
>> >
>> >
>> > > -----Original Message-----
>> > > From: homeroast-bounces at lists.sweetmariascoffee.com
>> > > [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
>> > > Behalf Of Bryan Wray
>> > > Sent: Wednesday, September 29, 2010 9:15 PM
>> > > To: available at
>> > > http://www.sweetmarias.com/maillistinfo.htmlA
>>
>>
>> list todiscuss
>> > > home coffee roasting. There are rules for this list
>> > > Subject: Re: [Homeroast] Jimma > PID iRoast
>> > >
>> > > When brewing french press, the only suggestion I have is to
>> > > get the temperature way up and do your best to keep it there.
>> > > Typically you lose about .1F per second in a French press,
>> > > but that depends on the material of the press.  For what it's
>> > > worth, I don't think French press is the ideal method for
>> > > this coffee at all.  I much prefer it in a dripper.
>> > >
>> > > This coffee, in all brew testing we have done, seems to do
>> > > best at around 201F.
>> > >
>> > > For a 12oz (341g) pour over (Beehouse as well) my method is currently:
>> > > 22 grams coffee ground... uh... very fine filter drip.
>> > > Numbers on a grind dial do nothing for me on this one.  We
>> > > grind ours on 6.75 on our Ditting if that means anything to you, lol.
>> > >
>> > > I wet the grounds with 65 grams of water and allow to bloom
>> > > for 18-25 seconds depending on when I think the bloom has
>> > > stopped rising.
>> > >
>> > > At that point I pour the remaining water working in a
>> > > clockwise pattern outward.  For the next 45 seconds (so a
>> > > timer would be showing 1:15 at the end) I try to work outward
>> > > fast enough to re-saturate all of the grounds "riding the
>> > > bloom" the whole way through.  I then work my way back into
>> > > the middle and throttle my pouring speed so that I arrive at
>> > > 365g of water (remainder is absorbed in the grounds) at the
>> > > 2:45 mark.  At 3:15 you should be completely done dripping.
>> > >
>> > > All that said, admittedly I've been focusing more on
>> > > single-origin espresso for this one than as manual brewed.
>> > >
>> > > miKe would have more on the roasting than I would, this one
>> > > is his baby as far as roasting goes, just my baby as far as
>> > > brew parameters go.  To the best of my knowledge it's 4:30
>> > > from start of first to end of roast, finishing temperature in
>> > > the neighborhood of 432 degrees.
>> > >
>> > > I've done a lot of roasting on a Behmor (about 1000 pounds
>> > > worth over 1200 roasts).  You are definitely going to want to
>> > > get a thermometer in there somehow.  I simply put mine in
>> > > through the door (i.e.- stick it in, on top of the drum, and
>> > > close the door so it's held in place).
>> > >
>> > > However you want to do it, the best way to work with this one
>> > > on a Behmor is going to be to push it as hard as you can up
>> > > until about 10 seconds of first (not including outliers...
>> > > call it committed first, but not quite rolling, lol) and then
>> > > ease off and let it coast (without decreasing in temp at any
>> > > point) until about 4 minutes past first, without any second.
>> > > No where near second, really.
>> > >
>> > > Hard to first, easy does it in first, then kill it.
>> > >
>> > > -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 Wed, 9/29/10, ricky carter <rickylc99 at gmail.com> wrote:
>> > >
>> > > From: ricky carter <rickylc99 at gmail.com>
>> > > Subject: Re: [Homeroast] Jimma > PID iRoast
>> > > 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>
>> > > Date: Wednesday, September 29, 2010, 7:02 PM
>> > >
>> > > I brew Press pot (52 gr/950ml - grind setting of 32 on
>> > > baratza maestro)
>> > > CCD (20 gr/ 350ml -grind setting of 14 - 3 minute steep)
>> > > Bee house - (free form, but shoot for 18gr/300 ml with a two
>> > > minute pour -
>> > > grind setting 12)
>> > >
>> > > My roasts are of two categories
>> > >
>> > > 1. runs 3-4 minutes after start of 1st utilizing P2 1#  with
>> > > the power cut
>> > > approx 1 minute into 1st
>> > >
>> > > 2 approx 2 minutes after start of 1st utilzing either P1 (250
>> > > - 275 gr load)
>> > > or P3(1/2 # , 200 gr load)
>> > >
>> > > the short times in method 2 are to try to keep it from
>> > > rolling right into
>> > > second. I can stretch even longer with P2, but it's so
>> > > freaking hit or miss
>> > > with the timing of the power cut.
>> > >
>> > > I got the most fruit and even a bit of blueberry on the
>> > > shortest roast, I
>> > > killed the roast after 45 seconds of 1st, however 1st rolled
>> > > on for over a
>> > > minute after hitting cool!  I saw some comments that this
>> > > bean starts 1st
>> > > crack at about 10 degrees hotter than other beans, so I was
>> > > shooting for a
>> > > normal temp to end the roast on, though it's all guesswork
>> > > with the Behmor
>> > > in regards to temp.
>> > >
>> > > Thanks for an suggestions you may have!
>> > >
>> > > On Wed, Sep 29, 2010 at 5:43 PM, Bryan Wray
>> > > <bwray_thatcoffeeguy at yahoo.com>wrote:
>> > >
>> > > > How are you brewing it?  Jimma is pretty round and oily, it
>> > > shouldn't be
>> > > > going sharp on you.  Definitely stone fruit with floral and
>> > > a little bit
>> > > > berry here and there, but shouldn't be any of those overly
>> > > bright, tart
>> > > > citrus flavors.
>> > > > Espresso or manual?
>> > > > What are your times from first to finish?
>> > > > -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 Tue, 9/28/10, ricky carter <rickylc99 at gmail.com> wrote:
>> > > >
>> > > > From: ricky carter <rickylc99 at gmail.com>
>> > > > Subject: Re: [Homeroast] Jimma > PID iRoast
>> > > > 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>
>> > > > Date: Tuesday, September 28, 2010, 7:36 PM
>> > > >
>> > > > mike or mcsparky,
>> > > >
>> > > > any tips on getting the most out of Jimma?  I've gotten
>> > > some decent roasts,
>> > > > but they fade on me quickly.  I roast in a Behmor, usually
>> > > around 275 to
>> > > > 300
>> > > > gram load.  I've tried P1 all the way through 1st then
>> > > immediately cool, p1
>> > > > 45 second into 1st then cool, p2 powering back 45 seconds
>> > > into 1st and
>> > > > stretching the roast out to 4 minutes after start of 1st
>> > > and p1 all the way
>> > > > through rolling from 1st right into 2nd.
>> > > >
>> > > > In all instances, I'm hitting 1st about 12 1/2 to 13 1/2 minutes in.
>> > > > perhaps this is too quick in the behmor as it takes a while
>> > > for the roast
>> > > > to
>> > > > get from room temp up to 300 f.
>> > > >
>> > > > I get great fruit with the P1 killing 45 seconds into 1st,
>> > > but also get a
>> > > > sharp taste under them, this is 3 days out from roast.
>> > > going all the way
>> > > > through 1st, fruitiness seems to fade 4 to 5 days out and
>> > > the flavors turn
>> > > > sharp.
>> > > >
>> > > > I'm thinking of increasing the load to stretch the dry time.
>> > > >
>> > > > Any suggestions welcome
>> > > >
>> > > > On Tue, Sep 28, 2010 at 10:08 PM, miKe mcKoffee <mcKona at comcast.net
>> >
>> > > > wrote:
>> > > >
>> > > > > Just ordered my (our, Compass Coffee's) 3rd & 4th 60 pounders this
>> > > > > afternoon:) It been keepin' the SO grinder busy at the
>> > > Roastery, as well
>> > > > as
>> > > > > pour-over, press pot, beanie retail bags etc.
>> > > > >
>> > > > > miKe
>> > > > >
>> > > > > > -----Original Message-----
>> > > > > > From: homeroast-bounces at lists.sweetmariascoffee.com
>> > > > > > [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
>> > > > > > Behalf Of Michael Mccandless
>> > > > > > Sent: Tuesday, September 28, 2010 3:06 PM
>> > > > > >
>> > > > > > Agreed - just received the 2nd 20# order,
>> > > > > >
>> > > > > > McSparky
>> > > > > >
>> > > > > >
>> > > > > > On Tue, Sep 28, 2010 at 7:31 AM, miKe mcKoffee
>> > > > > > <mcKona at comcast.net> wrote:
>> > > > > >
>> > > > > > > Jimma is a (phenomenal) Natural process Ethiopia.
>> > > > > > >
>> > > > > > > miKe
>> > > > >
>> > > > >
>> > > > > _______________________________________________
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>>
>>
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>>
>> > > > >
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>>
>> > > >
>> > > >
>> > > >
>> > > >
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>> > >
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