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Date: 05 Aug 2006 18:10:13
From: Robert Harmon
Subject: my roasting progress
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I use two roasters; one a White Westinghouse air popper for batches of 1/3
cup or less (usually for blends), & a TurboCrazy for larger (production
<gr >) batches. The air popper is very efficient since after the first batch
is complete subsequent batches take 4 minutes or less. Is there any argument
for letting the machine cool down between batches? I've not noticed any
difference between first batch & subsequent batches of the same beans (then
again, after years of drinking *$'s my taste buds probably can't tell the
difference between cow pies & Kona).
My TC melted the plastic shaft & I modded it with a bolt/washer/jam
nuts/wing nut combination. I swapped out the wire stirrer in favor of a
1/16" x 1/2" aluminum bar (Ace Hardware). I drilled a hole for the shaft &
twisted the edges so the beans would be agitated more vigorously (problem: I
didn't anticipate the blade reversing direction). I'll probably get another
stirrer made up so the beans don't jam under the blade when it reverses.
Overall the TC works great for up to 1 lb of beans at a time, which
coincides happily with my weekly intake. I did modify the wire rack that
comes with the Turbo Oven by cutting rings out so it works as a stand for
the hot top (where can you safely set a 500F piece of metal?). I used the
chaff removal method shown in
http://www.urbancharlotte.com/ptx/coffeeroaster/turbo2.jpg, & it works very
well. I did pop-rivet the aluminum ring to the Stir Crazy bottom; for
safety, stability, & convenience. I would probably find another attachment
method if I were doing another one. The holes for the rivets are only 1/8"
from the edge of the plastic (some broke when I attached the ring).
I was taught by my roasting mentor that sight & sound are the best
indicators of degree of roast. A City roast has finished first crack & a few
second cracks are heard and a Full City is stopped 10-20 seconds into second
crack. If it goes further into second crack & oils are just beginning to
showing up in random beans as spots then it's a Light French or Vienna.
These are the roasts I generally aim for; some of the origin qualities
remain & roast characteristics are just forming. I notice that SM's divides
the definitions even further, adding a midpoint of '+' to the levels of
roast.
--
Robert (duck & cover) Harmon
http://tinyurl.com/pou2y
http://tinyurl.com/fkd6r
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Date: 05 Aug 2006 17:49:41
From: Randy G.
Subject: Re: my roasting progress
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"Robert Harmon" <r_h_harmon@Zhotmail.com > wrote:
>I use two roasters; one a White Westinghouse air popper for batches of 1/3
>cup or less (usually for blends), & a TurboCrazy for larger (production
><gr>) batches.
>
I never tried the TC set up, but after spending some time with the air
roasters (Hearthware Precision and Gourmet) I found that once I
started drum roasting I never looked back). Air roasting can be
accomplished, but the air roasters of yore were just too fast and
created a too-bright taste for me. The new iRoast is quite capable of
creating a great coffee- far more so than any other such appliance I
have tried. The best solution ($$ value + capacity + quality output)
is probably a modified BBQ, but that does not fit into all life
styles.
>I was taught by my roasting mentor that sight & sound are the best
>indicators of degree of roast. A City roast has finished first crack & a few
>second cracks are heard and a Full City is stopped 10-20 seconds into second
>crack. If it goes further into second crack & oils are just beginning to
>showing up in random beans as spots then it's a Light French or Vienna.
>
The amount of time that the roast goes into second is dependant on the
speed at which it arrived. In an air popper, 20 seconds into second
can be a long time when the total roast time was just 6 to 8 minutes.
In a drum where the roast can be from 12 to 18 or more, it is not so
much- again, depending on how the roasting curve is controlled by the
device or the user.
For espresso, the guidelines you gave are generally a good starting
place, but for other methods of preparation, don't limit yourself- or
at least to say, experiment. As an example, try a Colombian roasted to
just after first ends (or mid-way between first and second), rested
for two or three days, brewed as drip. It's a very different taste,
and you won't know if you like it until you try it.
Randy "but it ain't good brewed green" G.
http://www.EspressoMyEspresso.com
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Date: 06 Aug 2006 02:09:51
From: Robert Harmon
Subject: Re: my roasting progress
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The TC seems to be a good roasting method - at least when I compare it to
some of the commercial units owned by friends. Since I use about a pound per
week the capacity is about right too. I've just picked up a thermocouple
that'll work with a PC so I think I'll play around with a few variations
with my roast profiles once I get everything hooked up. I'll have to start
researching previous efforts along this line; I'm sure someone, somewhere,
had as much time on their hands as I do & documented the results somewhere.
BTW, here's a few notes on my roasts results. These were from a sampler from
Sweet Maria's that Tom put together for me after I told him I preferred
darker roasts. As I've said before my taste buds are old & need more of a
kick to get their attention.
1) Ethiopian Yirgacheffe - Way out of my range at City & Full City & still
too fruity with more pronounced chocolate at Vienna (I did try a true French
roast but all I could taste then was Starbuck's). It took a lot of sugar to
drink straight as espresso. Better blended with Mexican Oaxaca at a 40/60
ratio.
2) Indonesia Flores, Bajawa Highlands - Nice cup but doesn't give me any
hints as to what it's saying. City, Full City, & Vienna. I was expecting
more of a Java kick.
3) Timor Peaberry - Very rounded, mellow, low acidity. Might be better
blended with Brazil Cerrado. City & Full City.
4) Mexican Oaxaca, Finca El Olivo - Herbal aftertaste, nice body, acidic,
very nice balance from low to high. Full City & Vienna.
5) Nicaragua Matagalpa Placeras Estate Miel - A bit heavy & bland (makes an
excellent base for blending).
6) India Matadakad Estate Peaberry - This is another mystery; my taste buds
aren't picking up anything but heavy base flavor. Might be OK as a blend
with brighter beans. City, Full City, & Vienna
7) Brazil Cerrado - I was expecting the usual Brazilian heavy blandness.
This had citrus overtones at Full City & a sweet musty (?) taste at Vienna.
8) Columbia Mesa Los Santos - Definite bitter chocolate & peppery at City &
a chocolate with a bit of mincemeat (?) at Full City.
--
Robert (good coffee's good, great coffee is rare) Harmon
http://tinyurl.com/pou2y
http://tinyurl.com/fkd6r
"Randy G." <frcn@DESPAMMOcncnet.com > wrote in message
news:3lead2l4kchfa8t74p34g4ujqcnufh6kjc@4ax.com...
> For espresso, the guidelines you gave are generally a good starting
> place, but for other methods of preparation, don't limit yourself- or
> at least to say, experiment. As an example, try a Colombian roasted to
> just after first ends (or mid-way between first and second), rested
> for two or three days, brewed as drip. It's a very different taste,
> and you won't know if you like it until you try it.
>
> Randy "but it ain't good brewed green" G.
> http://www.EspressoMyEspresso.com
>
>
>
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Date: 05 Aug 2006 11:33:34
From:
Subject: Re: my roasting progress
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Robert Harmon wrote:
> I use two roasters; one a White Westinghouse air popper for batches of 1/3
> cup or less (usually for blends), & a TurboCrazy for larger (production
> <gr>) batches. The air popper is very efficient since after the first batch
> is complete subsequent batches take 4 minutes or less. Is there any argument
> for letting the machine cool down between batches? I've not noticed any
> difference between first batch & subsequent batches of the same beans (then
> again, after years of drinking *$'s my taste buds probably can't tell the
> difference between cow pies & Kona).
> > --
> Robert (duck & cover) Harmon
> http://tinyurl.com/pou2y
> http://tinyurl.com/fkd6r
Hello. Doing back to back roasts with an air popper could cause the
plastic housing on the top (the chute) to warp and melt a bit. Also,
your roasting times will quicken due to the fact that the unit is
heated up already. Furthermore, excessive back to backs could cause
the heating element to burn out. Remember, these units are really
designed to do a batch of popcorn, then its kaput for the rest of the
night.
Marty
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