Search found 17 matches

by Hamilton
March 30th, 2010, 4:34 pm
Forum: Coffee Roasting
Replies: 15
Views: 2124

Drying Phase Pictorial

Jim, Are there problems in the cup, or later in the roast that would indicate either one of these problems (too fast or too slow a drying phase)? I usually roast visually, and I have not really developed a nose for the changes during the roast. I have a terrible sense of smell to begin with, anyway
by Hamilton
March 25th, 2010, 5:29 pm
Forum: Coffee Roasting
Replies: 2
Views: 389

Increase in roasted bean size?

Interesting. It was not a very short roast @ about 14 minutes. I'm not sure what the cultivar is. I got it from Peace Coffee basically as a bean to practice with. They list it as Nicaragua, San Ramon, Matagalpa. It's actually a very nice, and mild/balanced cup
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by Hamilton
March 24th, 2010, 8:31 pm
Forum: Coffee Roasting
Replies: 2
Views: 389

Increase in roasted bean size?

I've read that beans increase in size during the roast, which makes some sense to me. I'm wondering if the degree to which they increase indicates anything? I roasted some Nicaraguan coffee this weekend and the finished beans are enormous. almost twice as large as the green beans, and definitely muc...
by Hamilton
March 11th, 2010, 3:25 pm
Forum: Coffee Roasting
Replies: 15
Views: 2096

Avoiding Charring and Tipping with Brazilian Beans

I don't use a hottop, but if it works to go just a bit smaller than 6 ounces, 5.3 oz breaks a pound into thirds. That means you have to roast more frequently, but it makes breaking up bags easy. That's what I usually with a new bean where it's nice to have a few tries to figure things out
by Hamilton
March 10th, 2010, 6:44 pm
Forum: Coffee Roasting
Replies: 2
Views: 438

Does Paradise Roasters have any green worth roasting right now?

Hey all, I'm considering getting some of Paradise Roasters' green offerings with a purchase of roasted beans. I'm thinking specifically of the Guatemala Ausoles and/or the Brazil Safira. Has anyone roasted either of these coffees?
by Hamilton
March 9th, 2010, 5:34 pm
Forum: Coffee Roasting
Replies: 13
Views: 57574

Coffee Roasting Defects Pictorial

That's good to know, Jim. I noticed some of those in my darker roasts (the last couple I went 20-30 second into second crack) and I was wondering if there was a potential problem
by Hamilton
February 20th, 2010, 7:32 pm
Forum: Coffee Roasting
Replies: 24
Views: 3540

How to Roast Single Origin Espresso

Thanks for the recommendations. I'm going to roast some of these along with the Brazil Raisin Jim suggested
by Hamilton
February 19th, 2010, 3:51 pm
Forum: Coffee Roasting
Replies: 24
Views: 3540

How to Roast Single Origin Espresso

That makes a lot of sense to me. Are there any sort of go-to coffees you fill in espresso blends with? I am about to buy a some more beans from Sweet Marias and I'm not sure what might work with some Brazils for espresso. I think I have heard that some espresso blends use some central Americans along
by Hamilton
February 18th, 2010, 1:40 pm
Forum: Coffee Roasting
Replies: 8
Views: 553

Conducting end of the roast (air roasting)

Wow, that is an amazing value if it works well, Jim. I have also been pondering the thermocouple Sweet Maria's sells, although it obviously does not have any datalogging capability, the price is great for a straight thermocouple. I'm a bit skeptical based on the price, though. {link}
by Hamilton
February 18th, 2010, 1:36 pm
Forum: Coffee Roasting
Replies: 24
Views: 3540

How to Roast Single Origin Espresso

That's a shame, It looks like the Panama Carmen is gone. While we're on the topic, do you guys prefer wet vs dry process (or vice versa) for SO or does it depend on the origin/bean? This is something I have not really been able to absorb in my readings here and elsewhere