| Thanks, Jim! = Really good stuff here! Now, if I could only get my Behmor to follow such = suggestions. . . = Alchemist. . .? = robert yoder> From: pecanjim> To: homeroast= coffee.com> Date: Sun, 24 Aug 2008 13:11:03 -0500> Subject: Re: [Homeroast]= Soliciting input on general principles of roastprofiles> > I recommend any= one seriously interested in roasting coffee read and > book mark the discus= sion at the link below. There are several > thoughtful comments by some exp= erienced and knowledgeable people there.> pecan jim> > p.s.> Thanks for the= post Ed.> > On Aug 24, 2008, at 12:27 PM, Edward Bourgeois wrote:> > > Her= e is the link to the H-B discussion> >http://www.home-barista.com/forums/i=nteresting-professional-roasters-discussion-t7653.html> > -- > > Ed Bourgeo= is aka farmroast> > Amherst MA.> >http://coffee-roasting.blogspot.com/>> = Co-President- Ma. Agriculture in the Classroom> >http://www.aginclassroom.=org/> >> > Homeroast mailin= g list> > Homeroast> >http://lists.sweetmarias=coffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> > Homeroast commun= ity pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/mai=n.php?g2_itemId=7820> >> = Homeroast mailing list> Homeroast>http://lists=.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com> Homero= ast community pictures -upload yours!) :http://www.sweetmariascoffee.com/g=allery/main.php?g2_itemId=7820 Be the filmmaker you always wanted to be—learn how to burn a DVD with Win= dows®.http://clk.atdmt.com/MRT/go/108588797/direct/01/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 |
| <Snip> "When the temperature around the beans falls, the amino acids and sugars at the surface of the bean, that have developed earlier in the roast by the breakdown of starches and proteins, repolymerize. Starches and proteins have no taste and no aroma, while sugars, amino acids and other small compounds do. So when the temperature drops in the roaster, the coffee flavors die." This then raises a question of whether this happens while using P2 in a Behmor? John H. |
| Good enough. Thanks everyone. Bruce |
| <Snip> <Snip> Agree <Snip> Should it? I disagree, depending on the type of roaster. Fluid bed style air roaster I believe I agree, drum roaster definitely disagree that environment temp change must always be positive. Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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. Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/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 have to chime in with agreeing with Mike's disagreeing. There is not a drum roast I have done in the last 3 years that I did not drop the chamber temperature just at 1st crack. Up to 1st, chamber is routinely 440-455 F. At 1st I pull that back to 410-420 F to slow the delta T of the beans. Failure to drop that temp is a sure fire way to barreling into 2nd and maybe even 3rd crack. At 07:04 PM 8/25/2008, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/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 |
| Which I love. That's what I love about this list. MiKe, I would love to know the reasons that you disagree. The discussion that Ed B. has been having on other forums has prompted me to do more experimentation on my own roasts, which is never bad. I want to see if ET change needs to always be positive around first crack... anyway, i'd love to hear your view on roast profiles. This discussion can only help us all! thanks to everyone bill On Mon, Aug 25, 2008 at 8:04 PM, miKe mcKoffee 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 |
| MiKe, Just thought: does the ET drop in your drum roasts? If so, where? How much? On all profiles, or only on some? Do you find that it accentuates certain flavors? thanks 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 |
| Bingo Alchemist. And if environment temp is low enough through tanning and browning heading into first such that lowering environment temp is not required to keep from racing through 1st it would be a very long "flat" resulting roast. Basically usually ramping towards 1st from tanning anywhere from 15f to 30f/min (depending on the bean, 20 to 25f pretty common) and hitting the brakes slowing the ramp through 1st to end of roast in order to yield 3 to 5min start of 1st to end of roast (depending on bean/desired result). I virtually never roast less than 3 min start of 1st to EOR but occasionally longer than 5 like when taking Monsooned Malabar to FC+/Light Vienna more like 6. The "why" is to allow flavor complexity development and sweetness start of 1st to end of roast me thinks. Generally speaking too fast and acidity dominates over body, too slow and goes flat. But each bean is different and sings differently so there is no hard fast "rule" or rules. And of course the beauty of home roasting is each is free to experiment and find what pleases their palate. Just don't let yourself get "locked in" to one type of bean one type of roast! miKe <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 |
| Thanks MiKe and John, When Bear cross posted to CG, SM, Coffeed (with a write in) and then Marshall posted to H-B looking for more detailed opinions on roasting it seemed like a good opportunity to encourage a deeper discussion. Several times in the past couple years I'd seen posts started on Roasters Guild that scratched the surface and then stopped. Much fodder is being produced and I find this to be a good thing. Jim S. thoughts on ET management has been just one of many concepts presented. I was able to follow his suggestions and still maintain a gentle first crack and a extended finish. I've not yet come to any conclusions but have enjoyed trying some new approaches. Ed On Mon, Aug 25, 2008 at 11:38 PM, miKe mcKoffee wrote: <Snip> -- Ed Bourgeois aka farmroast Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/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 |