Sheila, I try to watch for the smoke that appears sometime after first crack and before second; were you able to see that more clearly in the light from the lantern? brian On 9/20/06, Sheila Quinn wrote: <Snip> |
Hi Brian, Yes, I could see the smoke pretty well. No problems there! It was actually a fun experience - I think I'll try it again sometime. I wasn't sure I would know what was going on w/o seeing the bean color, but it was no problem. Forcing myself to rely on other things was good for me, I think! The only reason I did this was because I was so low on roasted coffee that I was desperate. Just crossed my fingers and hoped for the best. I usually roast right BEFORE dark when it's cool outside. Easier to cool the beans that way. Sheila Brian Kamnetz wrote: <Snip> |
But that also can make it harder to get the beans to temp.... Dennis I usually roast right BEFORE dark when it's cool outside. Easier to cool the beans that way. Sheila |
LOL, not really. It isn't COLD outside, just cooler - like 70 degrees or so. I live in the "almost desert" area of Southern California. It's way too hot outside during the day and the beans don't cool well. True, Dennis W. FC1 (CVN69) wrote: <Snip> |
AHHH.... I have noticed for me below 65 Degrees I have to extend my times by about 1 min for each 5 deg below it... Dennis LOL, not really. It isn't COLD outside, just cooler - like 70 degrees or so. I live in the "almost desert" area of Southern California. It's way too hot outside during the day and the beans don't cool well. |
Interesting to know that HG/DB times are extended by cooler weather. Makes sense, but I hadn't considered it, having switched to that method only this summer. Brian On 9/20/06, True, Dennis W. FC1 (CVN69) wrote: <Snip> |
Yes, it does take a couple of extra minutes in the winter. But even then, it's rarely below 50 degrees. If I were in my home state of Minnesota I can imagine it would be very slow-going in the winter! True, Dennis W. FC1 (CVN69) wrote: <Snip> |
A year ago last summer I turned a friend in Madison on to roasting with a hot-air popper, and in the winter I know he was experiementing with cardboard boxes to contain heat for the popper. This past summer I turned him on to HG/DB roasting. He liked the control and sounded like he was thinking of making the switch. If he does, I am interested in finding out from him how roasting goes when the temps plunge below zero. Brian On 9/20/06, Sheila Quinn wrote: <Snip> |