@talldan - get a kill a watt. You can read consumption in watts or amps as you roast and know EXACTLY what your roaster is doing
@talldan - get a kill a watt. You can read consumption in watts or amps as you roast and know EXACTLY what your roaster is doing
To be more specific though regarding your p1 question, if I recall, p1 auto mode starts at 100% then drops to 75, then back to 100%.
Talldan, in manual, p1 is 0%, p2 25%, p3 50%, p4 75 %, p5 100%.
In auto the p buttons are all the different modes as I'm sure you know.
I start nearly each roast on p5 manual then play between the others.
It's not uncommon for me to switch between 4 or 5 p buttons during a roast.
Hope that helps. Behmor has done a horrible job explaining these things, in my opinion.
I see Roastmasters also offers it. Control of drum speed would be interesting, but the manual mode for heating elements is more interesting to me, I think.
I played around with the drum speed one time, performing the same exact roast on an Ethiopian bean - the only difference being the drum speed during the roast. I couldn't tell a difference in flavor. I'm sure there is a time and a place, but I haven't figured it out yet.
I'd roasted a really light Nicaragua last Sunday, and tried it today. It's boring. I really hoped for more, but the flavors were just muted. I'm thinking the beans just aren't great quality, but I'm not sure. I won't be able to try this one again for another week, so maybe another week of rest will make a difference for the better, but I'm unimpressed.
I've got some Ethiopian Harrar I'm looking to roast up a few pound of, but I think I'm going to place another order at Sweet Marias. I want some fruity Ethiopian stuff, so if you guys see anything that looks good let me know.
Burundi's roast like a combo of a Kenyan and guat. Drop it in hot and let it coast. Flog it hard as you can after drying to 1C and cut it just prior so you can get a good stretch; up to 3min. Scott Rao calls this the "S" curve
Im not sure a week or more of a rest will get it better, I'm thinking you will be getting towards the end of the best time for them. In general most of my beans start showing a decrease in quality after five to seven days of being roasted. YMMV
When can we expect to start seeing some Kenya beans showing up??
TD
AA vs AB is a distinction of size, AA being bigger. Not necessarily better, though.
SM leaked my credit card info (a bunch of peoples as well), when I wrote them about it, they denied it and told me it wasn't from their site, even though the only time I use my card is through their site. Left a bad taste in my mouth so I took a break. Will try them again though soon.
Burundi is an interesting area for coffee that's starting to emerge after their government released state control and now their coffees are graded for quality before being sold and shipped. We (I work for Counter Culture Coffee in North Carolina) roast and sell a single origin from the Buziraguhindwa region that is simply awesome.
thats awesome! are you a barista or do you roast?
Tried to order a coffee to go, they told me they don't use paper or Styrofoam, so I'd have to take a donated mug. Just a tad too extreme for me!
This place has a pretty big operation going. About 5 employees in the warehouse and they have a 50 lb Diedrich roaster.
I was at a store across the street where I saw this roasters coffee for sale. Checked the roast date on the bottom of the bag, and all the bags were pre-ground, roasted either in September or December 2014. Such a shame to see that stuff on the shelf.
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