HomeRoast Digest


Topic: iRoast profiles (6 msgs / 147 lines)
1) From: Stephen Jones
I remember their being talk of iRoast profiles and wondered if these have
materialized.  So far I follow the one Tom says he uses for most of the
roasts he does on it, and the profile works well.  But of course I want to
try other profiles, and even wish Tom would start listing them in his
reviews.  Any websites yet?
Thank you.
Stephen Jones

2) From: Oaklandguy
Stephen,
By odd coincidence, I came across a discussion on this topic on another
forum.  It appears to be 12 or more pages of discussion on the topic if
iRoast profiles.  Good luck!
Here's the link:http://www.coffeegeek.com/forums/coffee/homeroast/52202Brent

3) From: David Altekruse
I'm sure I'll get flack for this comment,  but because of the wide 
variations between i-Roasts and each user's environment (line voltage, 
ambient temperature, humidity, altitude, etc.) I don't think sharing 
profiles (other than in general terms) is useful.
Donít just search. Find. Check out the new MSN Search! http://search.msn.click-url.com/go/onm00200636ave/direct/01/

4) From: Jack Cowen
Walter R. Basil wrote:
<Snip>
Thanks Walt.  I'll try to post my iRoast 1 experiences  (times, temps) 
as I go along.  I'm on the Texas Gulf Coast - like you very near sea 
level, although your humidity in El  Paso  w/b much lower.  My stash  
includes some Kenya Peaberry, S/M Mexican, and Costa Rican.  As Les 
often points out, there are lots of variables in this crazy art 
(science?).  I have only really hit the sweet spot once with my roasts, 
and I've been at it 6 months or so.  I'm hoping that I can do much 
better with more experience with my iRoast1.  Now I'm thinking about a 
SC/TO - seems cheap and easy to put together.  However, it seems that 
the real veterans on the S/M list prefer the BBQ drum systems - large 
batches and better control.  I'm a bit surprised that the veterans seem 
to prefer the drum roasting system to fluid bed.  Who knows???? Cheers 
of the season to all.  Jack

5) From: Rbt Tut
Im brand new to the list and keen on learing come roasting curves for my new
iRoast2.
Ive been using a CafeRoasto for about 6 years and its close to being on its
last legs,
that being said,  I have a Taylor long probe thermometer I got a SM and it
goes down into the coffee beans while they roast.
I "like" for my tastes SM Classic Espresso to read on that thermomenter 440
(external) temp
I also "like"  dark roast drip/Fr press  such as guatemala to external temp
of say 465 - 470.
what might be initial timings on the iRoast to get close to this.
also how does one figure out the middle timings?
many thanks in advance!
RHT
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6) From: Mike Koenig
RHT,
Unfortunately, the answer is that you have to experiment.  Every
iRoast behaves differently, so you will need to learn how your machine
behaves.  Having the thermometer will help in developing profiles that
you like.
You can make some "in-flight corrections" on the iRoast by cracking
open the chaff collector (if you roast outside) to slow things down,
or partially covering the screen on top to make it hotter.  (I used to
use a heat resistant glove on my hand to block the top to get a roast
started in the cold weather).
Good luck!
--mike
On Wed, Oct 29, 2008 at 9:01 AM, Rbt Tut  wrote:
<Snip>
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