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The mystery of the "Rosetta Stone"
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sosha
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sosha
Joined: 18 Sep 2010
Posts: 47
Location: Northern CA
Expertise: I love coffee

Espresso: PV Export
Grinder: Compak K3, Vario
Drip: Trifecta MB
Roaster: Hottop
Posted Sun May 27, 2012, 3:56pm
Subject: The mystery of the "Rosetta Stone"
 

OK, so I'm new to the home roasting arena.   Been reading a lot on line, and trying not to waste coffee.   I got a sampler from SM, and am roasting 1/2 each day until I can find a good formula.  I know I have to let it sit 4-5 days, but the wait is painful.

I have a Behmor 1600, and everyone refers to the "Rosetta Stone" in part V, paragraph 3.   Seems it's talking about the time between 1st and 2nd crack.    But what the heck is "Rosetta Stone"?

I've searched, but answers seem as mysterious as the the use of a foreign language program to describe to home roasting.

Thanx in advance for the help!

Patty
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BarryR
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Joined: 21 Nov 2010
Posts: 278
Location: Wilbraham
Expertise: I love coffee

Espresso: CC1
Grinder: Baratza Preciso
Drip: Behmor Brazen, Clever...
Roaster: Hottop KN-8828B2-K
Posted Sun May 27, 2012, 4:46pm
Subject: Re: The mystery of the "Rosetta Stone"
 

sosha Said:

OK, so I'm new to the home roasting arena.   Been reading a lot on line, and trying not to waste coffee.   I got a sampler from SM, and am roasting 1/2 each day until I can find a good formula.  I know I have to let it sit 4-5 days, but the wait is painful.

I have a Behmor 1600, and everyone refers to the "Rosetta Stone" in part V, paragraph 3.   Seems it's talking about the time between 1st and 2nd crack.    But what the heck is "Rosetta Stone"?

I've searched, but answers seem as mysterious as the the use of a foreign language program to describe to home roasting.

Thanx in advance for the help!

Patty

Posted May 27, 2012 link

It's a reference to the actual Rosetta Stone (which had Ancient Greek and Egyptian writing together, enabling "cracking the code" of hieroglyphics.
It's called that because it's the secret code to predicting roast levels. There probably are variations depending on room temperature, voltage, the beans and whatever else but it provides a reasonable estimate for when you'll hit 2C. This is important because you can't dump the beans out of a Behmor and stop the roast instantly, so if you hit cool right at the beginning of 2C you'll end up well past a Full City roast. Opening the door wide (if you have a good fan to clear the smoke) would help slow the roast down but it will still go on for a while.
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sosha
Senior Member
sosha
Joined: 18 Sep 2010
Posts: 47
Location: Northern CA
Expertise: I love coffee

Espresso: PV Export
Grinder: Compak K3, Vario
Drip: Trifecta MB
Roaster: Hottop
Posted Sun May 27, 2012, 8:22pm
Subject: Re: The mystery of the "Rosetta Stone"
 

Ah, the secret code.    So, this is the point where roasting becomes as art form, yes?
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BarryR
Senior Member


Joined: 21 Nov 2010
Posts: 278
Location: Wilbraham
Expertise: I love coffee

Espresso: CC1
Grinder: Baratza Preciso
Drip: Behmor Brazen, Clever...
Roaster: Hottop KN-8828B2-K
Posted Sun May 27, 2012, 8:47pm
Subject: Re: The mystery of the "Rosetta Stone"
 

Actually it's neither secret nor code but it is extremely useful.

Regarding length of rest after roasting, two days is often. Given as a guideline but I do find that 4-5 days is often much better.
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