HomeRoast Digest

Topic: drum roaster (13 msgs / 238 lines)
1) From: Jim Brockman 
Re: drum roaster
<Snip>
minute drum roast time
Jim: Seeing as how I don't have a clue as to what I'm doing,
I'm allowed very low standards. Truly, I have not tasted a
vast array of homeroasted beans but the drum roasted beans
taste great as compared to my excellent local roaster (who
uses a similar profile). My daughter came home today and
enjoyed a Monkey Roast cappa without sugar added (a first
for her).  Looks like I'll have to make a trip to Tallassee
and try pecan roasted beans!  Jim Brockman
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: jim gundlach 
Jim,
     Most of us are experimenting.   I checked my notes and found the 
baked batch roasted for 25 minutes.  After that I went back to the 
fifteen or so and haven't got the nerve up to try longer times yet.  
Others seem to suggest that the 19 minute range is fine.  My worrying 
about baked showing up at 19 is probably not justified.
     Jim Gundlach
On Saturday, December 21, 2002, at 05:38 PM, Jim Brockman wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: jim gundlach 
Jim,
     Just let me know when you are thinking about visiting your old 
stomping grounds.
          Jim Gundlach
On Saturday, December 21, 2002, at 05:38 PM, Jim Brockman wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Fred Langer 
This is a multi-part message in MIME format.
To address Jim Brockman's statement of not having a clue as to what he =
is doing...I have sampled the fruits of his labor on more than one =
occasion (and more to come this Monday evening!) - he's producing fine =
roasts that keep getting better.  He's also blazing the trail (or would =
that be roasting the trail?) down here for the BBQ Roasters.
Fred

5) From: Simpson 
FWIW I've been trying extended roasting on my volksroaster fluidbed air
roaster with a more or less continuous ramp-up to second crack that takes
up to 23 minutes. For espresso this is amazing, with sweetness and body
enhanced but spicy notes still present in good measure. I've done a few
roasts for drip with a sumatra and a costa rica with the same extended
roast but only to about 1/2way between 1st and 2nd. Again, great body and
sweetness and no trace of the sourness which I loathe. These coffees aren't
going to give much of a read on the heady upper reaches of the 'varietal'
tastes... tomorrow I will try some kenya and some yrg for vac and press.
I'll let you know if they are badly muted.
No roast thus far has tasted even remotely baked.
Ted
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Cwmonty 
Jim. I will have to try one of those Monkey things. CMontgomery

7) From: Ruth Kohl 
John, you could get a VW and put a wankle rotary engine in it then you 
would have a hum bug to go with you hum drum roaster...
Ruth
who's not in the least sorry she said that!

8) From: Bill Buchholz 
This is a multi-part message in MIME format.
I have this setup. The plastic roaster does not standup to much use. The material seems to absorbe smoke and I could not get it clean. In a short time it developed a very burnt smell that transfered to the coffee. 
tried using the drum (aluminum) on a gas grill and it melted.
Regards,
Bill Buchholz
Kopperl, Texas

9) From: tom ulmer 
Bill, you HAVE to think food grade and at least 500°F. 
Does living in general proximity to GW bother you?

10) From: John M. Howison 
If you need a bigger roaster, okay.  But if you you are unhappy
because your present roaster gives you a vari-colored product, I have
to ask whether you're after tasty coffee or pretty beans.  I go to a
good deal of trouble to use a mixture of more- and less-roasted beans.
 I get more complex flavors that way.
-- 
Contra muros, mater rubicolla
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library

11) From: Brian Kamnetz 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12) From: Edward Bourgeois 
Sometimes it's about the original under and over ripe, damaged culling
of beans. Some beans have interesting qualities when either
intentionally or not a melange and some beans have an incredible sweet
spot that demands great agitation and evenness.
On Tue, Feb 14, 2012 at 6:49 PM, Brian Kamnetz  wrote:
<Snip>
 wrote:
<Snip>
tmariascoffee.com
<Snip>
/a>
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library

13) From: Joseph Robertson 
Ed, in my experience the over or under ripe generally has to do with the
grade of the beans.
There are other factors but this is where I could use Tom's experience to
comment on this.
Joe
On Tue, Feb 14, 2012 at 4:31 PM, Edward Bourgeois wr=
ote:
<Snip>
m>
<Snip>
mariascoffee.com
<Snip>
/a>
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
-- =
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe  
(360)521-3104
PO Box 451
Stevenson,Washington
98648 USA
“Security is mostly a superstition. It does not exist in nature, nor do t=
he
children of men as a whole experience it. Avoiding danger is no safer in
the long run than outright exposure. Life is either a daring adventure or
nothing.”
— Helen Keller
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library

HomeRoast Digest