[Homeroast] Transition advice
john.nordling at gmail.com
Mon Jan 5 11:58:28 CST 2015
I have no expectation that I'll be drinking the first batch or two. I want
to get some general idea of how the tool will function under load, with a
low cost of failure (and ruined good beans). I'd much rather figure out
the heat profile for a full drum up to first crack with something that I
don't even necessarily want to drink.
For example, in my current system of a whirly-pop on a gas range, I know
where to set my heat to get first crack about 7-8 minutes into the roast,
somewhat bean dependent.
Since I'll be using a new grill with a new drum and significantly higher
mass of beans, I would like to learn how high I need to set the fire to get
to first crack in, say 15 minutes (since there's no way I'll get there in
less than ten with 4 lbs of beans holding the temperature down).
That's why I want some cheapo beans. A much more cost effective experiment
from my perspective.
"Can't believe how strange it is to be anything at all." Neutral Milk
Hotel, *In the Aeroplane Over the Sea*
Email: john.nordling at gmail.com
On Fri, Jan 2, 2015 at 12:58 PM, <milwmike5 at gmail.com> wrote:
> Life’s too short to drink cheap coffee. A better coffee bean might make
> one be more careful which might prove to be cheaper in the long run. After
> how will you know what profiles you’ll want to use in the future when
> you’re drinking second rate coffee?
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