[Homeroast] Jimma > PID iRoast

ricky carter rickylc99 at gmail.com
Thu Sep 30 07:13:41 CDT 2010


Thanks for your input guys!  I really appreciate it.

MiKe, I feel the same way about the Behmor regarding control, it's a real
drawback.

Anxiously waitingt to see what price point Tom lists the Quest M3 at!

On Thu, Sep 30, 2010 at 1:38 AM, miKe mcKoffee <mcKona at comcast.net> wrote:

> Bryan's roast description pretty spot on. I'll elaborate a hair, start of
> 1st ~11:30 targeting EOR ~15 to 15:15 not quite 4min final stage. AND it's
> not ease off as 1st starts, it's SLAM on the brakes! just short of stalling
> or final stage will be either too short in time or run too dark a roast. Of
> course how "your brakes" react depends on the roaster and batch size.
> 7.09LB
> Jimma (to yield 6lb roasted) in USRC 3k I'm slamming the brakes dropping
> flame and kicking up air-flow to max hitting first, then minute and half
> later dropping airflow again:) Airflow and drum roasting can be a paradox,
> higher airflow can increase rate of roast by increasing convection but it
> can also slow roast by flushing out heat, interesting balancing act to
> learn
> and continue learning... FWIW dropping Jimma at about 432f, City+, ~20 to
> 25f before anticipated 2nd. A big key is a well developed start of 1st
> through finish stage of ~3:45 NEVER stalling. Control of your roaster is
> King, no matter what roaster.
>
> FWIW my timing points would have been about 1:30 earlier split wired Caffe
> Rosto dual variable voltage profile roasting with final stage duration
> about
> the same, maybe 15sec.
>
> The Behmor is great bang for the buck but I can't tell you how to
> effectively use one stock. I only used mine for about a month and hated it,
> mainly because it didn't afford the roast control I'd already had for
> years.
> That was three years ago. 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 probe
> making it a decent roaster.
>
> Slave to the Bean  miKe mcKoffee
> www.CompassCoffeeRoasting.com <http://www.compasscoffeeroasting.com/>
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
>
> Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
> first not know. And in knowing know I know not. Each Personal enlightenment
> found exploring the many divergent foot steps of Those who have gone
> before.
>
> Sweet Maria's List - Searchable Archives
> http://themeyers.org/HomeRoast/
>
>
> > -----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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