I have a "hot" outlet where my Nesco lives. So I started plugging other things in on the same circuit in an attempt to lower the voltage to the roaster - and I hit on the idea of my drip machine. I turn it on when I turn on the roaster, and it cycles the hot plate on and off, thereby creating the "Braun profile!" The effect on the roasts is generally terrific.

I haven't even bothered to see how regular the cycle is - what would I do about it anyway? I have tried to wait for varying amounts of time before turning on the Braun, turning it off a few minutes after 1st crack, etc, to more closely approximate profiles I've seen; but the best results seem to come from just turning it on at the start, and off at cool-down. Generic for all bean varieties, of course, but so is the Nesco's no-profile. And I usually get a richer flavor, with less tendency to be over-roasted on the outside. Waddayathinkadat?

I do city to city+ between settings 20 and 21.5. (I usually dump 2 or 3 minutes into the cool cycle, and finish with colander/fan/window.) For espresso (usually FC+, very first snaps of 2nd crack) I'll usually reduce the weight to 4.5 or 4.75 oz, depending on the bean, and still roast at 21 or so for decaf, and up to 23 - very occasionally 24 - for regular.

rickrobin wrote: (I usually dump 2 or 3 minutes into the cool cycle, and finish with colander/fan/window.) For espresso (usually FC+, very first snaps of 2nd crack) I'll usually reduce the weight to 4.5 or 4.75 oz, depending on the bean, and still roast at 21 or so for decaf, and up to 23 - very occasionally 24 - for regular.

I hadn't even thought to dump extra time into the cool cycle... That's a Nesco tip I'll definitely be adopting right away! Thanks!

What beans/varieites have you had the best luck with in the Nesco when roasting for (regular) espresso?

Lately, I've had good luck w/SM Monkey Espresso with the Nesco filled to the "dark" line and set to 23... no "Braun profile" though...


r-gordon-7

Hi r-g,

I meant that I stop the cool cycle after 2 or 3 minutes. Consensus seems to be that most home roasters take too long to cool, contributing to dulling of flavor. The idea is to dump the beans into a metal colander and agitate, like with a wooden spoon, and/or use a fan, to get the beans cool as soon as possible, even if you do let the cool cycle complete.

I do get amazingly better results with the "Braun profile," but, as I say, I don't know if it's only because of my hot outlets. Filling to the "dark line" and roasting to 23 would bring me all the way into French roast, which is a bit much for my taste. But if your outlets are around 110 volts, your roasts would come out considerably lighter. (These home roasters are very sensitive to line voltage.)

Beans for espresso: I get consistently good results with Brazil, PNG, India. Centrals too, especially Guats.
Some of the more esoteric Africans and Indonesians work well (Celebes Kalossi, Rwanda, Malawi). I'm wary of Sumatra Mandhelings- sometimes they just taste like dirt. (I have better luck with Indians, for low acid.) Ethiopians, it really depends; sometimes I love em, other times they come out tasting like sour milk to me. I tend to use them as accents in a blend - as I do Kenyas, whose citrus I love, but not the wineyness. I haven't tried Yemen yet, but it is highly regarded.

R.

R,

Thanks for setting me straight re the cool-down cycle... Well, as you can tell, I'm still quite new to home roasting. I probably should find my old multi-meter (I know it's in the basement somewhere) and see what my line voltage measures.

r-gordon-7