[Homeroast] Boot Coffee

John Nanci john at chocolatealchemy.com
Wed Jul 29 07:44:13 CDT 2015


Ricky,

What is it you roast with?  Is it just the Behmor?

On 7/29/2015 5:40 AM, ricky carter wrote:
> Robert,
>
> I'm happy it was thought provoking.  I haven't roasted on a popper, but I
> would think in some ways the BTU application would be more straight forward
> than a drum in that you don't have residual heat in the drum.  The closest
> I could relate from experience would be a Behmor where there also is not
> much residual heat.
>
> The other thing that is standing out about these roasts is a thinner body,
> perhaps it could also be called greater clarity of flavors, LOL.  Not sure
> if it is due to shorter ramp, shorter dry, or both.
>
> If I can figure what needs to be done to bring some of the heft and deeper
> sweetness back in while also retaining the clarity, I think it will have
> greatly improved my roasts.
>
> lots and lots of learning to do.
>
> On Wed, Jul 29, 2015 at 1:00 AM, Robert Yoder <robotyonder at hotmail.com>
> wrote:
>
>> Thank you, Ricky, for your detailed response!  I'm always learning and
>> benefited greatly from your response to the Boot Video. zi'm using a
>> controllable popper with Bean Temperature Probe, but no Environment Temp
>> Sensor.  No Trier, either, but am thinking about that.  My popper has a
>> variable heat control, but I can't relate its position to % power in any
>> simple way.  Nevertheless, I'm hearing stuff I hadn't heard before and am
>> eager to employ it!
>> Happy Roasting,
>> robert yoder
>>
>>> Date: Tue, 28 Jul 2015 23:07:04 -0400
>>> From: rickylc99 at gmail.com
>>> To: homeroast at lists.sweetmariascoffee.com
>>> Subject: Re: [Homeroast] Boot Coffee
>>>
>>> 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
>>> understanding.
>>>
>>> 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
>>> first.
>>>
>>> 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.
>>>
>>> thoughts?
>>>
>>> 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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>>>>
>>>>
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