[Homeroast] Question on roast times

Steve Jacobs steve.jacobs at gmail.com
Sun Apr 26 10:59:19 CDT 2015


There's nothing like freezing your butt off on a 10 degree winter night
trying to get your bi-weekly roasts completed.

On Sunday, April 26, 2015, Barry Luterman <lutermanb at gmail.com> wrote:

> I roast with a Quest M3. The roaster has an insulating blanket added to the
> outside. This modification allows me to roast in my garage despite low
> ambient temperatures. The insulation also allows me to roast 300 grams at a
> time. That is, on 3 successive roasts i roast 2 lbs of coffee. my roasts
> take between 12 and 14 minutes. depending on the type of bean ,degree of
> roast and ambient temperature. Only very occasionally during the dead of
> winter may a roast approach 15 minutes.
>
> On Sun, Apr 26, 2015 at 7:33 AM, Steve Jacobs <steve.jacobs at gmail.com
> <javascript:;>>
> wrote:
>
> > You have a bit more control over roasting times with smaller batches when
> > using the behmor, but I'm happy with my roasts, even when I have stretch
> it
> > out beyond 20 minutes. It's much easier to get the batch where I need it
> if
> > I preheat the roaster a couple of minutes before each batch. One thing
> that
> > greatly improved my roasts is upgrading my roaster with the Behmor 1600
> > Plus controller.
> >
> > I hope to complete my gas grill roaster this spring and will
> theoretically
> > be able to do five pound batches, but couldn't possibly use all that
> before
> > it went stale. With the amount of smoke it'd generate, the neighbors are
> > likely to kill me too.
> >
> > I've been wondering how hard it would be to create a smoke reduction
> system
> > using a 10" duct fan, a range hood and a high flow carbon filter. That
> > project is likely next in the queue after the arduino-based temperature
> > controller for the gas grill roaster.
> >
> > Steve
> >
> > On Sunday, April 26, 2015, Greg Hollrigel <ghollrigel at gmail.com
> <javascript:;>> wrote:
> >
> > > From over the years reading on the internets, I've developed the
> thought
> > > that roasts should be completed in 15 minutes or less.  Some have said
> > that
> > > if beans roast longer it can lead to baking.  I don't always follow
> that
> > > with my roasts (e.g., I roasted 1 pound of Peruvian beans that took
> > almost
> > > 20 minutes).  And I probably would have a hard time telling the
> > difference
> > > (I just know either it's good or not good :-)).
> > >
> > > I have a Behmor 1600.  It seems the only times that I get a roast done
> in
> > > less than 15 minutes is if I roast 8 oz of beans at a time.  10 oz of
> > beans
> > > gets to 15-17 minutes or so.  Usually, I'm on a P3 profile.
> > >
> > > So my question to the group, especially those that roast large amounts
> of
> > > beans at a time, do you still aim for this "less than 15 minute" goal
> > when
> > > roast 1 pound, 5 pounds, or more?  Doesn't it get more difficult to get
> > > those larger roast batches to be done in the same amount of time as a
> > > smaller sample size?
> > >
> > > Thanks, and I'm just curious.
> > >
> > > Greg
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