Not a member yet?
Click here to register.

Forgotten your password?
Request a new one here.

Shoutbox

You must login to post a message.

allenb

05/28/2023 6:19 PM

Laurierejoice

renatoa

05/22/2023 1:38 AM

Icebreak,

allenb

05/18/2023 8:23 AM

gvayll and TheGipsyRoaster

renatoa

05/18/2023 1:23 AM

Gavin and L_To

allenb

05/16/2023 11:49 AM

Wsunate, glad you found us! Post often and have fun!

Shoutbox Archive

Forum Threads

Newest Threads

Observations during 1C
Roast Color Meter
can't establish comm...
A Comparison of IMF ...
Freezing green beans

Hottest Threads

Larry Cotton's 'w...	[43]
2 series heat gun...	[23]
SR540 - Ideal pro...	[20]
New with Hottop r...	[19]
1kg (or 2 lb) flu...	[17]

In Memory Of Ginny

Donations

Latest Donations
dmccallum - 10.00
JackH - 25.00
snwcmpr - 10.00
Anonymous - 2.00
Anonymous - 5.00

Users Online

Guests Online: 4

Members Online: 0

Total Members: 7,868
Newest Member: Laurierejoice

Oh no! Where's the JavaScript?
Your Web browser does not have JavaScript enabled or does not support JavaScript. Please enable JavaScript on your Web browser to properly view this Web site,
or upgrade to a Web browser that does support JavaScript; Firefox, Safari, Opera, Chrome or a version of Internet Explorer newer then version 6.

View Thread

Homeroasters - Home Roasting Coffee Community » MEMBER Introductions and Profiles » New Members say hello or you may update your profile.

Who is here? 1 guest(s)

Back into roasting
DRUMTC	#1 Posted on 04/25/2023 11:16 PM
Newbie Posts: 10 Joined: April 22, 2023	Hello I 1st roasted in a sifter and collaborated on the M12 in this video: I learned recently it inspired Larry Cotton to perfect the wobble disk for it! Had I latched onto the Wobble DISK sifter I never would have ventured into the SCTO format. I enjoyed this for about 20 roast but could not keep up at 200g/roast. In Decemeber 22 I started doing pour over coffee and appreciating lighter roast. I recently dusted off my roaster and migrated it into a DRUMTC with hopes of roasting 550-600g success! It has evolved from the germ of the idea here by Dave I call 1.0, to my 2.0 made with two stainless bowls insulated. Still enamored with Larry's visual feedback available with the wobble sifter heat gun I evolved into DRUMTC 3.0 so I could monitor the bean color change. I have many improvements and ideas on how to add a Type K sensor in the bean bed but I may hold off with a whole new architecture in my head. Enough about my coffee roasting resume made some killer batches of beans and regrettably sacrificed about 1 kilo on the way back into the hobby my stream of shame is on Youtube channel. Edited by renatoa on 04/26/2023 3:22 AM


allenb	#2 Posted on 05/10/2023 10:20 AM
Administrator Posts: 3684 Joined: February 23, 2010	Hi DRUMTC and belated welcome to HRO! Very nice setup you have there and great videos. Let us know how the coffee's cupping and if you have found the sweet spot for this roaster setup? 1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana


DRUMTC	#3 Posted on 05/11/2023 8:36 PM
Newbie Posts: 10 Joined: April 22, 2023	[img][img][img][/img][/img][/img] Quote allenb wrote: Hi DRUMTC and belated welcome to HRO! Very nice setup you have there and great videos. Let us know how the coffee's cupping and if you have found the sweet spot for this roaster setup? Hi Allen I have found simply preheating the chamber adding the beans and observing 1st crack calculating the 25% development time and pulling the beans around then yields a wonderful cup. Lots of rich bitter sweet chocolate with tart fruit esters following. If I target 20% dev time more fruits are forward but I prefer the latter. Moving to the glass bowl allow hand eye ear nose and brain to end in a good place every time. 1lb net roast are very doable but I have been roasting smaller batches of 3-400g so I can have more fun! My decidedly low tech approach comes from https://www.bobbo... Edited by renatoa on 05/12/2023 1:22 AM


CK	#4 Posted on 05/13/2023 3:26 PM
1/2 Pounder Posts: 238 Joined: December 07, 2018	Quote I have found simply preheating the chamber adding the beans and observing 1st crack calculating the 25% development time and pulling the beans around then yields a wonderful cup. Lots of rich bitter sweet chocolate with tart fruit esters following. If I target 20% dev time more fruits are forward but I prefer the latter... My decidedly low tech approach comes from https://www.bobbo... Thanks for this post. As a hobby roaster with about 6 years and hundreds of roasts using various DIY machines, my findings by trial and error are very much as mentioned. I really liked reading the linked page. Technivorm Moccamaster, French Press, Aeropress GO, Ibrik, Moka pot, Breville Barista Express, Urbanic070s/Slant Grinder, Breville SGP, Roaster908, DIY Roast Meter

Jump to Forum:

Similar Threads

Thread	Forum	Replies	Last Post
Bean roasting times and color	Roasting Coffee	2	05/25/2023 12:40 PM
roasting profiles	Roasting Coffee	1	04/27/2023 9:51 AM
Roasting with flu...	Facts, Myths and Other Interesting fodder for Roasters!	2	04/26/2023 7:24 AM
Roasting safety	Fluidbed Roaster	2	04/25/2023 2:46 PM
Roasting profile Bullet R1 - Roastime	Roasting Profiles	5	03/18/2023 3:20 PM