HomeRoast Digest


Topic: new iroast problems? (6 msgs / 195 lines)
1) From: Mark Jones
Greetings,
UPS just delivered my new I-roast.(from Tom, as is all my coffee.)
After cleaning, drying, setting up, (which included putting the
Precision away as backup.)
I loaded 2 slightly light 1/2 cups measures of Costa Rican "el Indio"
Tarazu into the new roaster.
Programmed in Tom's suggested base profile.
340 for 2 minutes 
390 or 400 for 3 minutes  
450 for 5 minutes
And Viola, Oily burnt mess.
Noticed little agitation so found new outlet.
Once again same settings, now good bean movement, and still Charbucks
roast stopped 2 minutes short.
I am roasting outdoors in 100 + heat (Las Vegas NV.)
Went indoors 80 Degrees changed to Nicaragua Segovia (running low on
Costa rican)same results.
Back outdoors (wife hates me roasting indoors) Dedicated 20 amp circuit.
I then adjusted the profile to
320 for 2 minutes
370 for 3 minutes
430 for 5 minutes
I know this is a drastic change but I needed to get to some semblance of
drinkable coffee.
Very good agitation.
Stopped it with 1:30 left and had a What looks and smelled like a good
even Full City to Full City + roast.
Have not rested or tested end product but am worried the body might not
be there by these times.
Any help or suggestions would be appreciated.
Mark Jones 
Las Vegas NV

2) From: DEchelbarg
I may have a hot machine, but this is what I do:  2 at 320; 3 at 375; program 
8 at 415.   Stopping at the the 4:00 into stage 3 usually nets me city plus 
and sometimes Full City.  Going into 5 or 6 gets me a Vienna for Espresso.  1st 
crack usually starts at 1:00 into the 3rd cycle.  Love this roaster, use it 
for all types of beans at this profile.  Softer beans will need to be "dumped" 
a bit quicker.  I know decaf is a problem, and there are ways to address it, 
but I haven't tried yet.  Good luck.
Dave Echelbarger 

3) From: Mark Jones
Thanks Dave, tried your input and started second crack 3:05 into third
roast stage.
I think my machine may be a little too hot?
Snippet--------
I may have a hot machine, but this is what I do:  2 at 320; 3 at 375;
program 
8 at 415.   Stopping at the the 4:00 into stage 3 usually nets me city
plus 
and sometimes Full City.  Going into 5 or 6 gets me a Vienna for
Espresso.  1st 
crack usually starts at 1:00 into the 3rd cycle.  Love this roaster, use
it 
for all types of beans at this profile.  Softer beans will need to be
"dumped" 
a bit quicker.  I know decaf is a problem, and there are ways to address
it, 
but I haven't tried yet.  Good luck.
Dave Echelbarger

4) From: Lesley Albjerg
Boy, my Dog Bowl sure is looking good tonight!
 
Les
Mark Jones  wrote:
Greetings,
UPS just delivered my new I-roast.(from Tom, as is all my coffee.)
After cleaning, drying, setting up, (which included putting the
Precision away as backup.)
I loaded 2 slightly light 1/2 cups measures of Costa Rican "el Indio"
Tarazu into the new roaster.
Programmed in Tom's suggested base profile.
340 for 2 minutes 
390 or 400 for 3 minutes 
450 for 5 minutes
And Viola, Oily burnt mess.
Noticed little agitation so found new outlet.
Once again same settings, now good bean movement, and still Charbucks
roast stopped 2 minutes short.
I am roasting outdoors in 100 + heat (Las Vegas NV.)
Went indoors 80 Degrees changed to Nicaragua Segovia (running low on
Costa rican)same results.
Back outdoors (wife hates me roasting indoors) Dedicated 20 amp circuit.
I then adjusted the profile to
320 for 2 minutes
370 for 3 minutes
430 for 5 minutes
I know this is a drastic change but I needed to get to some semblance of
drinkable coffee.
Very good agitation.
Stopped it with 1:30 left and had a What looks and smelled like a good
even Full City to Full City + roast.
Have not rested or tested end product but am worried the body might not
be there by these times.
Any help or suggestions would be appreciated.
Mark Jones 
Las Vegas NV

5) From: Tom & Maria - Sweet Maria's Coffee
Hmmm - that sounds really dark. I would suspect a combination of 
nice, healthy, high voltage (not a bad thing in general) and 
something we found with the way the inner chaff ring sits in the 
chaff collector. Maria has put info about this and a quick fix on the 
Hearthware i-Roast FAQ page - same as the tip sheet page - on the 
site. Basically, if the ring is loose in the chaff collector, its 
going to allow some fine chaff particles by (well, it always does but 
in this case it allows more) and that clogs the exit air flow, 
raising the heat and voila! charbux. There are 4 little countersunk 
screws in the chaff collector interior - they are in countersunk 
holes (duh). Well, there are also 4 non-countersunk holes that could 
receive these screws -if you switch these screws to the 
non-countersunk screw holes, it pushes the chaff ring up tighter 
against the fine filter mesh on top and helps prevent clogging of the 
exit air flow. On REALLY chaffy coffees I sometimes take off the fine 
mesh top for a second and clear it out right after 1st crack, then 
replace it. This blows chaff all over and is fine if you roast 
outside or have a shop vac right there, like me. There is another tip 
from Hearthware on the tip sheet about bending some tabs too ...
Go tohttp://www.thecoffeelibrary.comand go down to the Hearthware 
i-Roast Tip Sheet to read more....
Tom
<Snip>
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

6) From: DEchelbarg
In a message dated 7/20/2004 12:10:50 AM Eastern Standard Time, 
spmark writes:
Thanks Dave, tried your input and started second crack 3:05 into third
roast stage.
I think my machine may be a little too hot?
Well, you can reduce the heat you use, but what type of bean were you 
roasting, that can make a difference, although I've never gotten to the 2nd crack 
quite that fast.  I sometimes use 265 for the 2nd stage instead of 275 and 405 
instead of 415 for the 3rd when using a softer bean.
Dave Echelbarger


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