[Homeroast] Boot Coffee

ricky carter rickylc99 at gmail.com
Tue Jul 28 22:07:04 CDT 2015

it's funny to me that the things i have taken away from this are only
tangentially related to the "milestones" . I have know and used them for a
long time, but perhaps not to the fullest extent or with sufficient

nope, what stood out to me was the btu chart under the roast curve 80% /60%
/30% /40% i've been trying to wrap my head around and match my experience
up to that.in relation to the timing of the changes.

Trying to understand how the 80% bTU is considered, actual 80% of the max
btu you would use?  or combination of residual drum heat plus some level of
BTU application?

It appears he has the cutback to 60% somewhere around the grass stage with
a cut back to 30% just entering first crack.  Then some type of bump at the
finish  to keep from stalling if necessary?

>From what I have always seen and practiced the beginning of the roast
should see very low heat application, using mostly residual drum heat to
dry beans with a little heat after turning if it slows down too much to hit
your target time for end of dry, then a max heat application to Ramp to

The chart shows something completely different.

I tried this out and  the roasts were extraordinarly bright and aromatic
the first 3-4 days, but have now settled down some and seem quite nice.

the effect was to cut a good 30 to 45 seconds off of the dry phase, where
before I was running approx 5:25 to 5:45 for dy, I am seeing end of dry @
around 4:50 to 5:00 with this heat application and a ramp going from around
4 minutes to closer to 3:15 to 3:30. finish time remain approx the same.

Test roasts were run on USRC 3 kilo, charge temp of somewhere around 390
(temp guage actually reads lower, offset some unknowable amount) and half
batch 1500 gram charge.


On Tue, Jul 28, 2015 at 9:30 PM, miKe mcKoffee <mckona at comcast.net> wrote:

> While "home roasters" are definitely not Boot Coffee's primary target I
> know
> a number of serious home roasters who have taken roasting courses from him.
> While I have not I do know Willem Boot is very respected in the roasting
> community and considered having founded one of the best places to learn to
> roast for those entering the industry. What's he selling? Decades of
> acquired coffee knowledge, actually a lifetime. He started roasting and
> cupping coffee when he was 14 and founded Boot Coffee in 1998. Right around
> the time I was just starting as a home roaster.
> He speaks of different fragrances as tell signs of different roast stages.
> Actually pretty common knowledge in experienced roasting circles.
> I've had numerous customers come into the Roastery coffee bar and comment
> it
> smells like baking bread outside. I don't notice it inside unless using the
> tryer, but just today went outside to burn one during a roast and yup, the
> exit smoke going through tanning stage sure enough smelled like baking
> bread
> to me.
> Turning beans brown is easy. It's a Lifetime Journey learning to make beans
> sing. The day I'm not open to learning I might as well lay down in a 6 foot
> hole in the ground.
> 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 Hank Arnold
> Sent: Tuesday, July 28, 2015 10:28 AM
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] Boot Coffee
> After viewing 3 Video's I have no idea what this guy is selling....I
> presume
> to someone other than 'home roasters'.
> He speaks of the 'fragrances' of the roasting cycle, but doesn't tell you
> what it means.
> And if roasting coffee ever, ever, gave the fragrance of 'bread cooking' my
> wife would have demanded I roast in the house, instead of the garage!!!
> Hank
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