Re: Newbie roaster - basic question

Oily, dark, caramelized, second-cracked, frenched roasted, and petitely
charcoaled briquettes, should be well within the makings of drawing
media for a binding agent when shading to sepia and white chalk
foregrounds. Mine occured on a second roast, evidently from the
innards preheated into over-efficient territory. I drank it all, duly
in course, except for a few more cups, which I don't actually mind if I
shortly toss. Blended with a lighter roast, I find dark most of all
predominates. Besides, made a couple fresh roast batches this morning,
loosely capped in jamjars, that are about ready now. Suppose that's
why it's made with a pyrex(c) tube -- better to watch what's going on
with the beans -- I sure watched the bean skin textures and color this
morning. No point to doing that again. Timer's fine, but not a
substitute to listening and watching. Also, see the modification and
useage FAQs for the roaster at SweetMarias. They do appear to like the
machine within its limitations. I run mine more on the top-heavy side,
loaded apart from the FAQ, but I also watch. I also use two colanders,
a second small-mesh screen sifter angled ontop of the machine when
roasting to deflect minute bits of escaping chaff into the sink, and a
larger aluminum one for depositing hot roasted beans. Breakdown
quickly and run the base unit singularly on cool a couple more cycles
to minimize the endothermic residual retention rampdown. There's an
illustrated manual, onsite, for adjusting the fan speed by tapping a
base resistor. I don't see the need at present. Nor am I not sure how
sour tastes (a little taste of the "green" may not be as imposing to
me), although have noted with interesting expectation Starbucks'
complexity.

stan.shire@xxxxxxxxx wrote:
Got my Fresh Roast +8 (seemed like a good place to start), SM Monkey.
First roast (7 min+2min cooldown followed by stainles steel colander to
cool bean as quickly as possible)looked oily and dark, went a 30 sec
less on 2d try. Waited 48hrs (in loosely capped Ball jar)
First batch had slightly charcoal taste (gee, kinda like Starbucks), 2d
batch was actually not bad.
(Using Silvia and Rocky, btw)
Anyway, next roast was at 6min+2min cooldown, etc. 48hr wait.
Undrinkable, nasty swill (both batches)
Just to make sure it wasn't Silvia, I brewed a shot of the roast that
John Hornall had done a few days ago. Very, very nice.
Could the 30 sec reduction make this coffee taste THAT bad (really,
really bad..sour, taste lingered for an hour)

Silvia is PID. My dose and tamp are pretty consistent, as is shot
timing.

Any suggestions??

Stan

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