Re: Alpenrost giving inconsisent results.
- From: BB <bbesharah@xxxxxxxxxxxx>
- Date: Sun, 18 Nov 2007 08:45:31 -0800 (PST)
On Nov 18, 7:22 am, Muskrat <l...@xxxxxxxxxxxxx> wrote:
BB <bbesha...@xxxxxxxxxxxx> wrote innews:9c222673-a947-47e8-8e0f-7b534ec81bee@xxxxxxxxxxxxxxxxxxxxxxxxxxx:
Another question though: are you just setting Alp at a certain # and
letting her run, or are you listening for 2nd crack and timing? You
should never charcoal a roast: I listen for rolling 2nd crack (when
many beans are in that state) and start timing then. About 20 seconds
for City, 40 seconds for Full City, 60 seconds for Full City+, etc.
So really I don't use the Alp # at all, other than ensuring that it
won't stop before a roast has completed. I.E., for half pound roasts
I always set it to 15.
BB
I never used to have to bother with listening for the crack. Once I'd
found a good setting I could roast several batches without having to let it
cool down. Since cleaning the alp however, this has changed.
--
Muskrat.
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I guess I just haven't yet taken that leap of faith in the Alp to set
it and "leave the room". Even if you record the weights/bean types
going in the roaster and adjust accordingly for your desired roast, I
would think that air humidity and even the green beans getting more
stale with time would change the roast profile. Can anyone comment?
I haven't recorded enough roasts to be able to say either way. Every
Alp setting is 15 seconds and on my machine that's half a roast
point. I'd rather trust the "cracks".
And Ken, I do mean 2nd crack. A rolling 2nd crack in my Alp is about
"City-". I don't do Cinnamon roasts or lighter that often, but if I
did, you're absolutely right: I'd time from 1st crack. Maybe it's
the weight I typically roast too, 5 oz.? More heat transfer to the
beans than in an 8 oz. roast.
And Muskrat: how did you clean the Alp? I usually wipe as much as I
can reach with a damp cloth, using a little Vim on the inside of the
top cover to buff it up a bit. This is probably the most important
part in cleaning as it needs to reflect the heat back to the beans.
BB
.
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