[Homeroast] Homeroast Digest, Vol 80, Issue 6

Karen Mok karenmokus at gmail.com
Mon Sep 8 15:03:52 CDT 2014


I roasted 8 oz  Ethiopia dry process Yirga Cheffe Aricha at 1-lb C3 max
setting, the beans came out
unevenly roasted and pale in color. After a couple of trials and errors, I
tried D5 with
maximum time, BINGO!

On Mon, Sep 8, 2014 at 1:00 PM, <
homeroast-request at lists.sweetmariascoffee.com> wrote:

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> Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest
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> Today's Topics:
>
>    1. Re: Airpopper roast size (Mark)
>    2. Re: Yirga Cheffe Aricha (John Dodson)
>    3. Re: Yirga Cheffe Aricha (Howard B)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Sat, 6 Sep 2014 19:28:51 -0400
> From: Mark <mkreider1 at gmail.com>
> 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>
> Subject: Re: [Homeroast] Airpopper roast size
> Message-ID: <F336D84F-1CBA-4BD1-88AA-116E57BE5A75 at gmail.com>
> Content-Type: text/plain;       charset=us-ascii
>
> One half cup is what the manufacturer recommends (popcorn kernels) to not
> stress the popper and shorten it's life.  I've stuck to that and have had
> no problems.  I use two poppers and get the amount of roast I need that
> way.  Two poppers is a $40 investment and I couldn't be happier with the
> taste of my coffee.  Most of my friends are now roasting their beans with
> poppers too after having tried my brews.
>
> > On Sep 6, 2014, at 5:10 PM, John Nanci <john at chocolatealchemy.com>
> wrote:
> >
> > Clark,
> >
> > It varies per popper. Basically, load it until the beans barely move
> without stirring or shaking.  As moisture drives off, they will move more
> and naturally profile as more air passes, resulting in a nice asymptotical
> roast curve.  It could be anywhere from 4-7 oz in my experience.
> >
> > John
> >
> > At 10:42 AM 9/6/2014, you wrote:
> >> Any other Air Popper roasters out there? I'm using the Westbend off SM.
> I'm
> >> trying to figure out the most I can roast, effectively, at a time. What
> do
> >> you guys recommend? Have different origins been a factor for anyone too?
> >>
> >> Thanks!
> >> - Clark
> >>
> >> --
> >> *Pedestrian*
> >> instagram.com/pedestriancoffee
> >> soundcloud.com/pedestriancoffee
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>
> ------------------------------
>
> Message: 2
> Date: Fri, 5 Sep 2014 08:38:06 -0700
> From: John Dodson <j_dodson at sbcglobal.net>
> 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>
> Subject: Re: [Homeroast] Yirga Cheffe Aricha
> Message-ID:
>         <1409931486.74639.YahooMailNeo at web181503.mail.ne1.yahoo.com>
> Content-Type: text/plain; charset=us-ascii
>
> Thanks
>
> I do 250 g
>
> preheat to 167 F (HotTop preset)
> would you set the preheat to higher?
>
> John D.
>
> On Thursday, September 4, 2014 3:07 PM, Howard B <howardbandy at gmail.com>
> wrote:
>
>
>
> Hi John --
>
> I posted a detailed description of the procedure I use for everything I
> roast a couple of days ago.  I use a
>  FreshRoast 500, so my experience is
> not specific to HotTop.  I have done about 800 roasts.  Many Guatemala and
> many Ethiopia YCA.  Those two are my favorites.  I roast fairly light --
> Agtron 45 -- probably city+
>
> I stop the roast in my FreshRoast when the temperature I am able to measure
> (infrared gun pointed into the open roasting chamber) is about 435-440 F.
> For almost all the Guatemala beans, that happens 7 to 8 minutes after the
> first heat.  For Ethiopia YCA, it happens much sooner -- around 6 minutes.
> I don't do anything special for one or the other -- just monitor bean
> color, sound, and temperature closely as the roast is progressing.
>
>
> Best regards,
> Howard
>
>
>
>
>
>
> On Thu, Sep 4, 2014 at 9:18 AM, John Dodson <j_dodson at sbcglobal.net>
> wrote:
>
> > I'm new to home roasting and new to my HotTop roaster.  I have done a
> > dozen practice roast on Guatemalan.  I am looking looking for advice on a
> > starting profile for Ethiopia dry process Yirga Cheffe Aricha.
> >
> >
> > John D
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at lists.sweetmariascoffee.com
> >
> >
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> Forum</a>
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> >
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> ------------------------------
>
> Message: 3
> Date: Mon, 8 Sep 2014 09:42:46 -0700
> From: Howard B <howardbandy at gmail.com>
> 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>
> Subject: Re: [Homeroast] Yirga Cheffe Aricha
> Message-ID:
>         <CABtCe7KYuCrfoY=
> 6NnJ_hRYMfmMGXhCrcBvgT51sc4iqY+kNvg at mail.gmail.com>
> Content-Type: text/plain; charset=UTF-8
>
> Hi John --
>
> Since I am the only other contributor to this thread so far, I assume the
> question is for me.  My experience is with FreshRoast 500, not HotTop.
> FreshRoast is a fluid bed / hot air roaster, so while your preheat question
> makes sense for a drum like HotTop, it doesn't for FreshRoast.  I start
> with room temperature beans.  I do several batches in a short time with the
> FreshRoast with nothing special between batches other than clean the chaff
> filters, but I do not do any special preheating of the equipment.  I'll
> wait for someone with specific HotTop experience to comment.
>
> Best,
> Howard
>
> On Fri, Sep 5, 2014 at 8:38 AM, John Dodson <j_dodson at sbcglobal.net>
> wrote:
>
> > Thanks
> >
> > I do 250 g
> >
> > preheat to 167 F (HotTop preset)
> > would you set the preheat to higher?
> >
> > John D.
> >
> > On Thursday, September 4, 2014 3:07 PM, Howard B <howardbandy at gmail.com>
> > wrote:
> >
> >
> >
> > Hi John --
> >
> > I posted a detailed description of the procedure I use for everything I
> > roast a couple of days ago.  I use a
> >  FreshRoast 500, so my experience is
> > not specific to HotTop.  I have done about 800 roasts.  Many Guatemala
> and
> > many Ethiopia YCA.  Those two are my favorites.  I roast fairly light --
> > Agtron 45 -- probably city+
> >
> > I stop the roast in my FreshRoast when the temperature I am able to
> measure
> > (infrared gun pointed into the open roasting chamber) is about 435-440 F.
> > For almost all the Guatemala beans, that happens 7 to 8 minutes after the
> > first heat.  For Ethiopia YCA, it happens much sooner -- around 6
> minutes.
> > I don't do anything special for one or the other -- just monitor bean
> > color, sound, and temperature closely as the roast is progressing.
> >
> >
> > Best regards,
> > Howard
> >
> >
> >
> >
> >
> >
> > On Thu, Sep 4, 2014 at 9:18 AM, John Dodson <j_dodson at sbcglobal.net>
> > wrote:
> >
> > > I'm new to home roasting and new to my HotTop roaster.  I have done a
> > > dozen practice roast on Guatemalan.  I am looking looking for advice
> on a
> > > starting profile for Ethiopia dry process Yirga Cheffe Aricha.
> > >
> > >
> > > John D
> > > _______________________________________________
> > > Homeroast mailing list
> > > Homeroast at lists.sweetmariascoffee.com
> > >
> > >
> >
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > > <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's
> > Forum</a>
> > > <a href="http://www.sweetmarias.com/library">Our new Coffee
> Library</a>
> > >
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at lists.sweetmariascoffee.com
> >
> >
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's
> Forum</a>
> > <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
> > _______________________________________________
> > Homeroast mailing list
> > Homeroast at lists.sweetmariascoffee.com
> >
> >
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
> > <a href="http://www.sweetmariascoffee.com/forum/">Sweet Maria's
> Forum</a>
> > <a href="http://www.sweetmarias.com/library">Our new Coffee Library</a>
> >
>
>
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>
> End of Homeroast Digest, Vol 80, Issue 6
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