3rd Huky Roasting Competition Discussion

[SusanJoM]

It's been no secret that the solid drum is easier to control.
For some of us that was part of the reason for getting the perforated.
The challenge seemed greater and the rewards perhaps the same....

[jyalpert]

It's been no secret that the solid drum is easier to control.
For some of us that was part of the reason for getting the perforated.
The challenge seemed greater and the rewards perhaps the same....

Agree, that's why I (perhaps stubbornly?) have stuck with the perforated since I got my machine.  And to be frank, I do quite like the coffee I am able to roast on my setup.  But when I'm a bit off my game, a roast can easily go awry.

This competition, though, has me intrigued with the solid drum . . .

[SusanJoM]

And really, #2 came in on a perforated drum, as did #5 and #6. 
Three out of the top ten?   
That's not shabby at all.   

[jyalpert]

Interesting, I didn't realize #5 was also on a perforated drum.

[SusanJoM]

I'm basing that conclusion on this post from Wayne
https://www.hukyforum.com/index.php/topic,637.msg10531.html#msg10531

[kenneroast]

Just wanted to let you all know that Susan has organized sending a gift package from Chocolate Alchemy to Sweet Maria's. It's being sent to show appreciation to Tom Owen and his crew for generously donating their time to us. Their willingness to host our contest and give detailed feedback has been invaluable to our community.

Also, it turns out John Nanci from Chocolate Alchemy is a big fan of Sweet Maria's. He said, "he would not be here if it weren't for Tom." Susan, I'd love to hear the back story behind that comment if you know anything more about it.

Thank you all for the support and participation. I hope everyone knows this wouldn't have been possible without your willingness to send roasted samples to SF. Considering how much fun this was, I hope we can do something again. We have a great group of members here.

Chris

[Gregr]

That is very cool. I look forward to the next contest in their new location 

[SusanJoM]

And, actually what I/you/we are sending are three kinds of roasted cocoa beans. 

Remember when Hank roasted some beans in his HUKY?  That got us to thinking about these as a cool connected sort of gift. 

I took John Nanci's suggestions (since there were way too many choices), and these are going to Tom Owens any day now:

    1x Tanzania - Direct trade - 2015 - Whole Beans / Roasted
    1x Peru Norandino FT/Organic - 2015/16 - Whole Beans / Roasted
    1x Honduras Wampusirpi 2016 Direct Trade/"organic" - Whole Beans / Roasted

If this interests you at all, here is Chocolate Alchemy
http://chocolatealchemy.com/

I can't get it out of my mind that roasting cocoa beans should also appeal to HUKY roasters, although I admit I haven't made the leap myself.

[hankua]

Yes, I have been roasting cocoa but not in my Huky. Mainly because I have the fast motor setup. Cacao beans need to be roasted more gently as the thin shells can break off inside the drum. Also the vane configuration on the small machines can be too agressive as well.

I'm presently roasting cacao at @40rpm and have the drop door tied down with a rubber band. The beans are about the size of almonds, so maybe that's a way to test out the rig; throw in a pound and see what happens. Profile wise, the general time frame is 14-20 minutes with an ending temperature of @ 240-260F. I've been charging around 150F and turning the gas off for 2 minutes. My major gas adjustment has been at the 8-9 minute mark; just like coffee there are numerous ways to roast cacao.

[SusanJoM]

I see that the Chocolate Alchemy site recommends a 'dedicated roaster' and even suggests the Behmor.  Darn.  I hated that Behmor, but now I'm sorry I didn't keep it, although the other expenses (equipment) involved in starting in on making chocolate feel insurmountable right now.... 

[hankua]

I sold my Behmor as well, unfortunately. Oven roasting is another popular method, and John Nanci has tried explaining the theories on his site. I imagine it would be possible to put a bare wire thermocouple in the oven or one of the remote thermometers. Then use the delta BT/ET to control the process.