This is a multi-part message in MIME format. I agree with Tom Owen on this one. I tried several roasts that I was disappointed with what I was getting = out of this bean and felt I just was not hitting it. I have been very = pleased with several roasts now at fc-fc+ but getting there by holding a = lower ending bean temperature of 330-332f. for the last 2.5 to 3 minutes = of a 15 min. roast in a Rosto. That's a minute longer than most of my = roasts. If you are having a hard time with this one you might want to = approximate something like this. Nothing but wonderful flavors even at = 2.5 days rest. It's a little different but going to be one of my = favorites and I don't regret loading up on this one. End of Minute temps: = 185,225,250,270,290,310,340,370,400,410,418,424,430,430-432,430-432f., = and cooling is about a minute or so for me. I keep thinking I should = try something different than slowing down so much before 1st (410). I = seem to have gotten stuck in a rut and intend to experiment more with = slamming into first and then slowing down. I've done that a little but = this getting experience takes lots of roasts to arrive at a valued = conclusion that it works or does not. Lucky for me, I get to rip from = MM's occasionally posted Rosto profiles that are easy for me to = duplicate and then head out on my own from there. Rob |
Rob, Glad you included more temps later in the post 'cuz first stated 330-332f finish bean temp, uh, nice way before even cinnamon tan! (Unless you actually meant dropping and holding the finish temp a good 100f) Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Rob Stewart Sent: Friday, July 07, 2006 12:49 PM I agree with Tom Owen on this one. I tried several roasts that I was disappointed with what I was getting out of this bean and felt I just was not hitting it. I have been very pleased with several roasts now at fc-fc+ but getting there by holding a lower ending bean temperature of 330-332f. for the last 2.5 to 3 minutes of a 15 min. roast in a Rosto. That's a minute longer than most of my roasts. If you are having a hard time with this one you might want to approximate something like this. Nothing but wonderful flavors even at 2.5 days rest. It's a little different but going to be one of my favorites and I don't regret loading up on this one. End of Minute temps: 185,225,250,270,290,310,340,370,400,410,418,424,430,430-432,430-432f., and cooling is about a minute or so for me. I keep thinking I should try something different than slowing down so much before 1st (410). I seem to have gotten stuck in a rut and intend to experiment more with slamming into first and then slowing down. I've done that a little but this getting experience takes lots of roasts to arrive at a valued conclusion that it works or does not. Lucky for me, I get to rip from MM's occasionally posted Rosto profiles that are easy for me to duplicate and then head out on my own from there. Rob |
Rob, How are you able to control the temperature in your Rosto? Are you using a Variac to control the voltage or have you modified your Rosto as Mike did http://mdmint.home.comcast.net/coffee/Rosto_mod.htm) Steve On 7/7/06, Rob Stewart wrote: <Snip> |
This is a multi-part message in MIME format. Yes and Yes.... The 330-332f at the beginning of the post should have = been 430-432f sorry about that.... geez.. and yes Steve, a setup with a variac and split wired with a radio shack = transformer and dimmer switch for the fan control similar to Mike's. = Pryor to following Mikes instructions I could not reach 1st in 40min. = due to having about 115v where I live. I have a temp probe just into = the beans about 3/4" when they are still green and have not expanded = yet. I tried a few depths and found that to be where most beans start = 1st at about 410f. and concluded that would be a good spot. Rob |
This is a multi-part message in MIME format. OH, lol .... and I now see I refered to Tom Owen instead of Tom Ogren, = who posted in this thread. r. |
My brush with fame hath ended. On 7/8/06, Rob Stewart wrote: <Snip> |