[Homeroast] Jimma > PID iRoast

Robert Yoder robotyonder at hotmail.com
Thu Sep 30 08:36:58 CDT 2010


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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