Cigar Weekly

MetsFan · 01-27-2003, 06:01 PM

My new Caffe Rosto landed today and I took the opportunity this evening to fire it up. I roasted a batch of Zimbabwe A++. Anyway, I used a full scoop (8 oz) since I was in the experimenting phase. Plugged it in, turned it on all the way and let 'er fly.

I let the batch go the full 13 minutes or so. I was well into the second crack (had to turn the unit off for a second to hear it) but the beans never really got all that dark. In fact, there's no oil on them at all. Based on appearance, they look to be City-Full City range.

I can think of a couple of potential problems. First of all, I possibly overloaded the machine. Do you Rosto owners use a full scoop or a partial sccop?

Secondly, I was doing this in my garage where it was about 40 deg F. I'm thinking it was too cold to roast.

So, how much does batch size and ambient air temp impact the Rosto? Would either result in beans that were lighter in color than what you'd expect based on the duration of roast and cracks?

01-27-2003, 06:01 PM	#1
MetsFan Herf God Join Date: Jun 2000 Posts: 12,223	Maiden voyage with the Rosto My new Caffe Rosto landed today and I took the opportunity this evening to fire it up. I roasted a batch of Zimbabwe A++. Anyway, I used a full scoop (8 oz) since I was in the experimenting phase. Plugged it in, turned it on all the way and let 'er fly. I let the batch go the full 13 minutes or so. I was well into the second crack (had to turn the unit off for a second to hear it) but the beans never really got all that dark. In fact, there's no oil on them at all. Based on appearance, they look to be City-Full City range. I can think of a couple of potential problems. First of all, I possibly overloaded the machine. Do you Rosto owners use a full scoop or a partial sccop? Secondly, I was doing this in my garage where it was about 40 deg F. I'm thinking it was too cold to roast. So, how much does batch size and ambient air temp impact the Rosto? Would either result in beans that were lighter in color than what you'd expect based on the duration of roast and cracks?