[Homeroast] Homeroast Digest, Vol 80, Issue 6

miKe mcKoffee mckona at comcast.net
Tue Sep 9 23:35:37 CDT 2014


Under roasted pale tan (often tan-orangish) beans are under-ripes and known
as Quakers. Their predominant taste, regardless the origin, is peanuts. I
always post roast cull them out, especially abundant in Natural Processed
Ethiopians even the best grades.

If you want to add peanut taste to your cup, leave them in.

Slave to the Bean miKe mcKoffee
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 [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of Archeobob
Sent: Tuesday, September 09, 2014 10:23 AM
To: A list to discuss home coffee roasting. There are rules for
thislist,available at http://www.sweetmarias.com/maillistinfo.html
Subject: Re: [Homeroast] Homeroast Digest, Vol 80, Issue 6

Ethiopians are notorious for uneven roasting - even after hitting 2nd, I've
had pale tan beans in the mix. Adds to the flavor I think.

Bob - roasting in a RK drum setup.

-----Original Message-----
From: Karen Mok
Sent: Monday, September 08, 2014 2:03 PM
To: homeroast at lists.sweetmariascoffee.com
Subject: Re: [Homeroast] Homeroast Digest, Vol 80, Issue 6

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
>
> 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
> >
> >
> http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sw
> eetmariascoffee.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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> ------------------------------
>
> 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.sw
> eetmariascoffee.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.sw
> eetmariascoffee.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.sw
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> > Library</a>
> >
>
>
> ------------------------------
>
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> ------------------------------
>
> End of Homeroast Digest, Vol 80, Issue 6
> ****************************************
>
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