CoffeeWala wrote:
I've noticed a bit of a romantic motif of 'roasting with your senses' underlying the Baby Roaster posts I've seen on this forum and others. To my ear sounds a bit like repetition of a marketing spiel. Aside from how I feel after the roast when I sit too close to the roaster (diacetyl/sublimated caffeine high), I don't think anyone should be encouraged to smell that smoke, I'm no doctor but it is almost certainly carcinogenic.
Obviously everyone has misunderstood what Mark from CRA meant, but hey, everyone is entitled to their own opinions and their own interpretations of data, supposed fact etc..... Just like those who believe in global warming. I have used the baby roaster for 5 yrs, and roast with my senses, one of them being common sense. I don't roast inside the house, but in a well ventilated garage. I do not sit with my nose plastered 5cm from the roaster either. I roast in the evenings, and this allows me to control the flame with extreme accuracy, it also enables me to see when smoke is emitted. There are many sites which list the process a bean undergoes during roasting, including photos. I found it simple (but as I have stated, everyone processes information differently) to learn what is expected at various stages of the roast, and apply this knowledge. I know exactly when certain stages of the roast are reached, by utilising the sense of sight and smell. An early benchmark of the roast occurs around 4-5 minutes, the first wisp of smoke. This represents a stage has been reached, and allows you to assess the speed and progress of the roast. Further smoke is released at another stage, also signifying a step in the process. Just prior to first crack, a whole lot happens, including the release of smoke which has a particular smell, that can be assessed from a distance. First crack is easily evidenced by sound and smoke. The process continues. Prior to second crack, copious amounts of smoke are released. These and other benchmarks are used to understand the speed and progress of the roast, which is easily adjusted (instantaneously). This info and practice (and some light reading) is all I use to consistently churn out high quality coffee. I find the KKTO even easier to use. I followed the simple advice given by the designer. Comparing a 200g baby roaster to a 30kg+ commercial roaster makes as much sense as talking sense to tree huggers. It is like trying to compare, driving a Vespa to driving a semi trailer. 30kg of beans behaves differently, and needs analysis. 200g is a piddly amount with too many variables. As to Brazil Daterra, I have used this bean in many blends, I rate it as very nice, and the absolute basic bean to use from Brazil. I prefer and roast others, but they are microlots, and have much higher cupping scores. I think I will keep my recipe for Brazil beans under wrap, as no doubt it will be ridiculed as voodoo.
