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JackH

12/14/2019 4:07 AM

I read somewhere that higher elevations have faster roast time and require somewhat lower temperatures. air is thin and has less Oxygen

allenb

12/14/2019 12:44 AM

Yes, 1st off, you must use only Panama Esmeralda Geisha beans and be sure to only roast on Saturdays. Actually, this isn't completely true. Please post in all about roasters forum. Thx!

wjohndon4566

12/13/2019 10:36 AM

I’m at 9,000 feet elevation, is there any special adjustments that need to be made to roast using an SR 540 at this elevation?

snwcmpr

12/07/2019 9:29 AM

snwcmpr

11/27/2019 11:44 AM

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Homeroasters - Home Roasting Coffee Community » THE ART OF ROASTING COFFEE » Green Coffee

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Grading green beans
pelpa666	#1 Posted on 09/27/2018 2:20 AM
Newbie Posts: 3 Joined: September 03, 2018	Hi all Do any of you grade / size your green beans ? do you have a diy way of doing this other than buying the expensive machines?


renatoa	#2 Posted on 09/27/2018 2:30 AM
1 1/2 Pounder Posts: 1009 Joined: September 30, 2016	I am removing small/broken beans using a drum made from wire mesh, 5x5 square grid, with 1 mm wire, thus 4x4 square openings, which equates to about 12 grade. 20 RPM rotation speed, 300 grams a batch. Is not a custom build, actually is a Deichmann Roestmeister, used as grader too


Ringo	#3 Posted on 10/04/2019 12:00 AM
Pounder Posts: 469 Joined: January 14, 2010	I took a roasting class years ago at Boot Coffee and they also teach coffee grading. What they taught was that its a hand process. To grade beans the pull a preset quantity of beans then pour them out on a table. Then they count defects. even the highest grades are allowed a few bad beans. This was only for quality not bean size. The class to really learn this is the C Grader class. All you need in life is ignorance and confidence, and then success is sure. Mark Twain

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