[Homeroast] what's happening with these beans?

Michael Mccandless mcsparky6670 at gmail.com
Thu Jul 21 22:38:40 CDT 2011


I have taken wimpy beans form 30% to 65% and the difference was dramatic.
1st went from wimpy to dramatic & made the resulting finished roast
considerably more flavorful.
Seems to be easier to control the roast.
I now monitor moisture as part of the process.

MMc


On Thu, Jul 21, 2011 at 8:06 PM, Joseph Robertson <theotherjo at gmail.com>wrote:

> I don't have the data and research to support this comment but with my
> limited scientific mind I would venture to say the moisture content of the
> bean/beans in question has a significant bearing on the audible level and
> dramatic nature of the 1st. C.
> Joe
>
> On Thu, Jul 21, 2011 at 3:26 PM, Michael Mccandless
> <mcsparky6670 at gmail.com>wrote:
>
> > Humidity is a factor.
> > I find that many beans show a dramatic 1st crack increase when humidity
> is
> > 60 - 65.
> >
> > MMc
> >
> >
> > On Thu, Jul 21, 2011 at 10:11 AM, sci <scizen at gmail.com> wrote:
> >
> > > Kim,
> > > I just roasted a batch of the Harar Longerry in my QM3 a couple of days
> > > ago.
> > > I heard very few 1st cracks (maybe only 3 or 4 in a 225g batch), and
> the
> > Q
> > > is a very quiet machine. You can barely tell it is running (with no
> beans
> > > in
> > > it). So, I'd say don't worry about that. You are correct to think that
> > 1st
> > > cracks vary.  Some beans have lively 1st crack phase, others are lame
> > like
> > > this one. As for the 24 minute roast time, try to get that down. I have
> > > never used that machine, but plenty of others can give advice on it.
> One
> > > tip
> > > may be to use it where the room temperature is higher.
> > > Ivan
> > >
> > > ++++++++++++++++++++++++++++++
> > > Date: Wed, 20 Jul 2011 10:59:25 -0700
> > > From: Kim Phipps <kphipps at mac.com>
> > > To: homeroast at lists.sweetmariascoffee.com
> > > Subject: [Homeroast] what's happening with these beans?
> > > Message-ID: <680DD226-2E8C-4CC3-B431-802DA91BA63A at mac.com>
> > > Content-Type: text/plain; CHARSET=US-ASCII
> > >
> > > A bit puzzled: I was roasting some Ethiopia Harar Longberry last night
> in
> > > my
> > > Nesco roaster. Didn't load it too full, ambient room temp was warm,
> > machine
> > > plugged directly into wall outlet. (no power strip or extension cord) I
> > > roasted for a full 24 minutes (not on the cooling cycle) to the point
> > where
> > > the beans were very dark, and I was starting to get some smoke. (the
> > > machine
> > > absorbs most of the smoke)  Since I wanted a lighter roast on these, I
> > > pulled them and quickly cooled them down in colander. They are quite
> > dark,
> > > but not yet oily. The strange part is, I never heard one single crack.
> > The
> > > machine is noisy, but I always hear at least *some* of the cracking. I
> > > broke
> > > a few open, and they seem roasted all the way through. Is it possible
> > that
> > > some beans don't crack, or have a quieter crack? Or did I just not let
> > them
> > > roast long enough, in spite of the color and smoke level? Will taste
> > > tonight
> > > after sufficient rest, but I'm not very experienced with the
> Ethiopians,
> > so
> > > I don't totally know what I would be expecting. Any thoughts?
> > >
> > > Only dull people are brilliant at breakfast. -- Oscar Wilde
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>
>
> --
> Joseph Robertson
> Sasquatch Coffee Roasters
> Craft Coffee Roasting by Design
> joe at sasquatchcoffee.com <http://www.jolindas.com>
> http://www.jolindas.com
> (360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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