[Homeroast] Jimma > PID iRoast

Robert Yoder robotyonder at hotmail.com
Sun Oct 3 16:14:46 CDT 2010


Hi, Ricky,
 
What size batch were you roasting?  Did you just "crack" the door open? (Sometimes I use a chopstick to hold it ajar.)
 
Happy Roasting,
 
robert
 
> Date: Sun, 3 Oct 2010 12:11:50 -0400
> From: rickylc99 at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Jimma > PID iRoast
> 
> Thanks again to MiKe and Bryan for your suggestions, I roasted up a batch
> last night and "slammed on the brakes" by opening the door to the behmor
> almost all the way through 1st, i got 3:40 from start of 1st to end of the
> roast, early result seem the best yet!
> 
> Thanks guys for taking the time to be so specific with your recommendations!
> 
> On Thu, Sep 30, 2010 at 10:49 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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