[Homeroast] More on the "Ps"
johnmonteleone at gmail.com
Tue Mar 15 16:39:15 CDT 2011
I new to this as well. I've been roasting for about 6 months with a Fresh
roast 500. I had a question regarding roasting strategy based on Tom's
note. Am I trying to extend the time between first and second crack or am I
trying to get there quickly.
On Tue, Mar 15, 2011 at 10:34 AM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias at sweetmarias.com> wrote:
> For me it's really not about the heat curve you apply, especially at first.
> It's about learning to observe the roast, know the sounds and smell (and
> sight, if possible) of first crack, and know when to hit the COOL button. On
> the Behmor, the roast "coasts" a bit after it starts cool cycle, so you need
> to build that into your determinations. Bascially I would be waiting until
> you suspect First crack has ended, wait 10-20 seconds, and hit cool. Open
> the door, if possible, for better cooling.
> Anyway, I would really start with that, and the results should be good, you
> shouldnt havce to waste any coffee!
> While I appreciate the input, as a beginner the info was much in the way
>> I think the finesse that you all are putting into it isn't meant for one
>> hasn't topped 10 batches yet.
>> I bought the book SM suggested and read it and read the manual and the tip
>> sheets but sometimes I am just stymied by what to punch in..
>> I will keep winging it I just hate wasting beans.
>> Most end up well..but not all...and those end up unusable.
>> Thanks for the advice and anymore to follow.
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