| Wow, ok, I'll resurrect another thread that's almost a month old. I only have 175 threads left to read before I'm done with my six month hiatus. Anyway, I just want to second what Bear posted here. If anyone is using a roaster that has any ability to profile the roast, I would highly recommend reading this thread. Our own Farmroast chimes in repeatedly, and the discussion moves twice to H-B and once to coffeed.com. Anyway, there is some really valuable information available on these pages that I haven't seen before. Definitely useful information. I'm hoping to read it all a few more times and then assimilate it into my roasts. Thanks, Bear! I see this is your only post. I sure hope you're still on this list, looks like your inquiring mind would be at home on this list. bill in wyo On Mon, Jul 28, 2008 at 11:19 AM, Bear F. Braumoeller wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
| I remember seeing threads in the past about the density of beans, and the elevation of the plantations. My recollection is that higher elevation plantations will tend to produce a denser bean, and that denser beans tend to want more heat. I guess I have a general sense of bean density just by looking at it. I would say that Kenyan peaberries are denser that a Yemen Mokha Sanaani bean, for example. But my guess is there is some additional wisdom on this that people might want to share. Is there a way to tell if a bean is a "high elevation" or "low elevation" bean, and how the bean sits on the density spectrum? How much hotter would you roast a dense bean than a less dense bean? I haven't really started playing with different temperature variations yet. I"m still pretty new to this, and I'm currently focused on checking out the different regions and seeing what I like and don't like (Ethiopians and Yemens are high on my list, Indonesian coffees are funky (sometimes funky good, sometimes funky bad), Kona has been underwhelming, and Centrals and South Americans are pretty much terra incognita for me). I haven't yet focused in a particular bean and started optimizing the roast (beyond going longer or shorter after first crack). Would love more thoughts on this. On Sat, Aug 23, 2008 at 11:01 PM, Robert Yoder wro= te: <Snip> he <Snip> (or <Snip> ad. <Snip> ely <Snip> st. <Snip> uld <Snip> AM, <Snip> tc. <Snip> of <Snip> o> <Snip> t. <Snip> nks <Snip> st <Snip> ee.com> <Snip> ee.com> <Snip> ee.com <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820 |
| Bruce, It's been a while since I read Boot's articles, so take that with a grain of salt. The post from Jim Shulman (sp?) that John is quoting notes that a commercial roaster uses heat differently than a home roaster. So if Boot recommends cutting the heat, does he mean a) cutting the heat input to the roaster or b) reducing the environmental temp? I suspect that he is referring to heat input. Commercial roasters in general (not that I have ANY experience there) are much more sluggish in responding to heat than our small home roasters. They can cut heat input, which slows rise in environmental temp. If we cut heat input, we'll probably drop the Environmental temp. Someone just posted a great point about "parameters" to the list that addresses this, that we don't have much excess capacity in our systems. So your question about P2... I had been wondering the exact same thing. Two questions: 1) is it true that cutting environmental temp around 1st crack will adversely affect the beans? 2) Is that what p2 on the behmor does? the 2nd question is more easily verifiable. I honestly have no where near the experience to know if what Jim Shulman (sp?) posted in those discussions is correct. He certainly is very well respected, enough to make me modify my roaster to do a few experiments. And so I'm moving in a few directions on my HG/BM setup. I'm going to put a sheet metal lid on it, so I can monitor environmental temps more. I'm going to fiddle with my profiles to keep ET ramp positive. I'm going to reduce the amount of time between 300 F and 400F to 5 minutes (Ed B. has reported positively about this). Way more questions than answers. We shall see, we shall see. And this is why this is so much fun! bill Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |