Hi There, This is a time to get out the DB/HG and SLOWLY roast these beans. Some time back I reported in about some undrinkable beans. Now with yee trusty DB/HG can almost say the previously offending beans are coming up the list of pleasure beans! Boy that DB/HG method is control to die for. It is likely that ISH does not like robust roasters and needs carressing and teasing through(out) the cycle. I find that with the nozzel of the HG just under the surface so that the air is flowing within the beans and running across the bottom of the bowl gives best results. Especially when combining this with passes over the top to make sure the top beans do not get left behind the general batch. Washing the beans rather than soaking them seems to work well. It could be that I have the HG on very low heat to dry out the beans before putting them through their paces to the required roast level. Once the beans are free of each other and flowing independantly I wind up the heat. The HG I have has plenty of capacity and I run at about 80% level I guess. Cutting back to 60% between 1st & second crack and back to 75% to finish off once 2nd crack is underway. This how I run with the picky roasting beans to date. I have yet to work out best (or if there is a better) method for my regular roastings in the Rosto. To date I have found my regular blend has a satisfactory and maybe better finish with this processing and can enjoy it now at lighter than vienna stage. Still working on this one though. To date I have not roasted with the DB/HG method to the depth of the Rosto result. Our Rosto results could be quite different and not repeatable elsewhere as we have 230V and that does behave differently to the USA 110V which I think is a "softer" energy. Your 60 cycles is to compensate a bit for the oomph we have at 50 cycles. I would suggest that one wears a face (nose) mask to keep the coffee dust from nasal passages during roastings. I am working under a covered deck that may be making that mask necessary. Peter. |
--- Peter Morrin wrote: <Snip> Agree about HG/DB control, but I'm not so sure that ISH beans are all that wimpy and require extraordinary TLC. I was all prepared to think I was a fool for getting that pound of ISH. You know,"it's pretty good coffee, but not that much better than. . ." Well, IMO, it is at least somewhat better than anything else I've ever roasted. <Snip> These may produce spectacular results for you, but in the absence of lots more specific info (batch size, bowl size, ambient temp, hg temp, cfm, etc.) I'd encourage others to follow a few generic protocols that collectively suit their gear and conditions. Stir well and don't count on the hg air to stir, control heat by the distance of the nozzle from the beans, don't submerge nozzle (mindful of Tom's caution about superheating outer surface). Your equipment and conditions will communicate to you an optimal default profile for batch and bowl size from which you might vary according to beans and desired degree of roast. For example, for me, 10oz in my 64 oz bowl "wants" to go 6.5 minutes to 1st, 9.5 -10.5 minutes to 2nd. More or less depending on my taste preferences. <Snip> I haven't followed all the bean-moisture posts of late. Seems to me the verdict is still out and burden of proof is still upon those who would have me wet. <Snip> Still referring specifically to the ISH? With Tom's beans I pulled the roast 15 secs into a quite slow 2nd. This for espresso. <Snip> Coffee dust? I'm a pretty health-conscious guy, but I never noticed a smoke or dust issue. What symptoms do you find troublesome? Martin ===== Martin Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
Hi Happy to keep you posted with whatever details are considered necessary. I am aware I need to regularise all parts of the process. I am happy to report as I go or I can wait; but input shared from others could well help me shorten the learning curve. I tried a temp probe under the largest bowl threaded through "flame stop" ali foil. That is no way to measure what is going on. The probe reported 80C degrees max even with things singing along on top (inside) of the bowl. It will always be the largest bowl that I use now as the shape in the bottom suits my methods and I do not loose as many beans out of it. The cover of beans over the base is less as well. My batches are measured 200g and 250g so far. Maybe a slight preference for the 200g batch. When I try 300g+ I may see a better way to do even bigger batches. I am doing as well as I am due to comment on this sight to date. I would prefer to try what others think as much as my own ponderings. More power to your roaster - under control of course! Peter. |
IMO, temp measurement is interesting, maybe educational, but doesn't translate directly into improved HG roasts. In other words, for several months I got confident results of temp measurements but realized that I never acted upon them; if they differed from my sensory inputs (smell, cracks, color, etc.), I obeyed my senses. How long are your roasts? to 1st? to 2nd? Martin --- Peter Morrin wrote: <Snip> ===== Martin Do you Yahoo!? Yahoo! Mail - 50x more storage than other providers!http://promotions.yahoo.com/new_mail |
<Snip> more <Snip> I'd <Snip> their gear <Snip> heat by <Snip> of Tom's <Snip> will <Snip> which you <Snip> for me, <Snip> to 2nd. <Snip> Interesting set of assumptions you have (up) there. ANOTHER FEW CENTS WORTH FOLLOWS:- Bowl size is biggest available (with "decorator" bits on it)! STIRRING - well I have the spoon unused beside me. It gets in the way. It is ABSOLUTELY -- N NO O -- help at all!!!! The bigger bowl allows a thinner covering of beans. The smaller bowls lost at least 50% of the beans!!! There is enough GUTS in the HG air flow to shift the beans as much as a ROSTO can do!!! Especially if the nozzle is just under the surface of the beans. I SUBMERGE the nozzel of the HG because I can control the output air temperature. That is reduce it to dry the beans and raise it to suit roast requirements as the beans warm up. Also the beans shift (away from the nozzle) too quickly to get anything like a "scorch". 10oz beans is just shy of 300g (283g) the timings you mention are much on a par with what I can do. I find that turning the heat down say 15% once 1st crack is underway gets an even result and a better feel for 2nd crack processing / choices. I turn the heat up again before the finish I want to "soak" (a pottery term) to allow lagging beans to catch up. This produces a nice consistant colour across the roast. I turn the heat down as 1st crack processes as the roast does "want" (as you say) to go at speeds similar to what Rostos do. I am getting lighter roasts with MUCH better taste with the HG/DB. I can dry the washed beans with 90C degree heated air (100C is boiling point) and the beans are only just luke warm to touch when they are dry. The heat gun heat adjusted to 500C degrees with nozzle close to beans and air going mainly under the beans and across the base ties in with your 6.5 mins. I have to turn the heat down to get that 9.5 - 10 to 2nd though. More or less to MY taste preference too. The roasting conditions yesterday were chilly air (but not cold) pleasant to sit in with weakish sun to cheer one. Not still air nor breezey either. So that might help with humidity conditions etc. For sure those conditions would not be exactly replicated each roast. BUT the gear here has the ability to cope with resonable changes. Wind screening may be needed at times. I would not do roasting in rain or damp unpleasant conditions. If I am not comfortable enough I would change things somewhat to be in range of these considerations. SEE MORE BELOW <Snip> be <Snip> them <Snip> of <Snip> Well that is what I have done so far though no 3 day taste test yet on latest batch. <Snip> verdict is <Snip> <Snip> roast 15 <Snip> dust <Snip> that <Snip> smoke or dust <Snip> Does coffee not make smoke when roasting??? Why do so many comment of extractor fans and the like? Doing it outside one can be working over the top of the beans. The heat and "smoke" from the beans can get in nasal passages. Result is dry passages and dust particals too. READ health considerations. I have the bowl on the concrete path and am sitting on a "bolt box" some 8 in above the bowl level and that is placed between my legs. Heat gun in right hand and SPOON clear of left leg and available to left hand. I have found it useless to date. It lumps up the beans and exposes the bowl base. The HG has the ability to agitate the beans sufficiently and maintains about 1" (less) of cover over the base and exposing it also as desired if I am wanting to shift the beans about a bit more.. Well have I been too wordy?? Sorry if it is over the top. What I have said may apply to our 230V 50 cycles power source. But for us here a wooden spoon is for cake and jam making. Maybe poking fun and spanking kids (did I say that)? Peter. <Snip> unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |