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Diagnosing roast help

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  • #16
    Re: Diagnosing roast help

    Hi Penguin. I dont know much about coffee but I do know a lot about having a wife. Married 40+ years.
    What you should do is be prepared in advance. Know where everything is, and when your wife announces that she is going out to the shops or wherever, spring into military style action and do your roast.
    You could also try roasting in a large cardboard box with the top/lid partially covered. This greatly increased the temp around my popper and I had a very sucessful roast at my 3rd attempt. I just put my hand in the box and regulated the temp by moving the top more/less.

    Geoff 

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    • #17
      Re: Diagnosing roast help

      Originally posted by 71676C6D70636E6371766B70020 link=1337254295/12#12 date=1337581168
      apparently the popper is too noisy outside...
      I also live in an apartment and I regularly roast on my balcony.

      I have had no complaints from my neighbours or passers-by on the nearby footpath about the noise or aroma from my roasting.

      My popper is much less noisy than the lawn mowers, leaf blowers used and some passing cars and trucks.

      Can you discuss it with the people who share your balcony to see if they would object?  Perhaps a coffee or two may help. Otherwise the laundry may be the answer.

      I’m not aware of anything from my tin can contaminating my coffee. I think it is the other way around. The inside surface of the tins become coated black from the smoke.

      Happy roasting.

      Barry.

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      • #18
        Re: Diagnosing roast help

        "Nearly all tin cans, aluminium cans and metal tubes are BPA lined and have been since the 50s." from wordpress. "an average adult consumer would have to ingest more than 230 kilograms (or about 500 pounds) of canned food and beverages every day for an entire lifetime to exceed the safe level of BPA set by the U.S. Environmental Protection Agency."

        However, seeing as we are heating the internal of the can I suppose it makes the risk greater. Perhaps the best way is to use somehow burn off the lining first before using. Anyways, Im using the same can over and over, so Im not replenishing my BPA intake ;D

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        • #19
          Re: Diagnosing roast help

          Originally posted by 13010F1905600 link=1337254295/17#17 date=1337608273
          "Nearly all tin cans, aluminium cans and metal tubes are BPA lined and have been since the 50s."
          I think most but not ALL are plastic lined. Ive noticed that some are straight steel, or look like straight steel at least. Maybe its the ones with non corrosive ingredients?

          Id imagine you would have noticed the smell of a plastic lined can pretty quickly anyway hey!?

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          • #20
            Re: Diagnosing roast help

            The thin film of plastic coating is to prevent rust.  If you are too weary of this health fact the other option is to find a stainless steel can or tube that might fit or find an old oil lamp with the glass tube.  I tried looking for old oil lamps just for this purpose back when I started but found them to be more expensive than my popper.  so unless you can find one in an op shop for cheap or you have one already...thats probably the safest option to the tin can. 

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            • #21
              Re: Diagnosing roast help

              I finally got some pics. I tried my 3rd roast that I did the other night (as above, 14deg outside, pulled at about 21+ minutes, but wasnt as well done as I wanted).

              The pic is of this batch in the bowl, and as a comparison, theres a basket in the middle with beans that I bought. As mentioned above, the plan was to go to charcoal and learn what to look for and when to look for it, but I had to pull the plug at 21 odd minutes.

              Taste-wise, it appears to my very inexperienced roasting palate to be underdone. A bit of a sharp taste, and what in my mind reminded me of licking a rock (this could have been Andys cardboard description, but I dont think Ive eaten enough cardboard or rock to be completely sure!)

              Anyhow, feel free to comment. I know I need to actually get all the way to the charcoal stage and then do a few more batches. Im hoping to have everything lined up, so that on thursday night, when the wife will be home late, Ill get a couple of batches of beans done - hopefully with the military precision that Geoff has mastered!




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              • #22
                Re: Diagnosing roast help

                Originally posted by 71676C6D70636E6371766B70020 link=1337254295/20#20 date=1337687074
                Taste-wise, it appears to my very inexperienced roasting palate to be underdone. A bit of a sharp taste, and what in my mind reminded me of licking a rock (this could have been Andys cardboard description, but I dont think Ive eaten enough cardboard or rock to be completely sure!)
                Ive been trying to lay off the rock lately too, but maybe the character you are describing is "astringent"? Feels a bit like sour, but its not, and has a drying sensation on the mouth?

                Your roast will change character a lot over the next few weeks - enjoy the ride - its one of the aspects of home roasting that I enjoy most.

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