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Topic: 25 feet per minute Popper (12 msgs / 233 lines)
1) From: David Iverson
Hi All,
I did a little informal air popper experiment a few
days back that might be of interest.  The equipment
was a stock 1250 Watt Popcorn Pumper and a pile of 25
foot extension cords.  One cord was added between the
outlet and popper for each roast to drop the voltage
and extend the roast.  Each roast used a little over
1/2 cup greens and went to the first sound of second
crack.
Although the timing wasn't precise, it seemed each 25
feet of cord added about one minute to the roast time.
 Now I just need to dig up another 150 feet of cord,
and I'll be set!
Happy roasting,
  Dave I.
Do you Yahoo!?
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2) From: Dennis Parham
walmart has those 3 prong lawn 40 or 50ft. extension cords for 4.85 each
Dennis Parham
On Aug 31, 2004, at 1:55 PM, David Iverson wrote:
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3) From: Edward Spiegel
At 11:55 AM -0700 8/31/04, David Iverson wrote:
<Snip>
How heavy-duty was the extension cord? You may already know this, but if the extension cord was heavy duty, you will probably get more effect with a thinner/cheaper extension cord or cord(s) [even if they are quite a bit shorter] than with longer heavier duty cords. So, you might be able to extend the roast to the degree you would like with cheaper extension cords. I sometimes use a not very good 75 ft extension cord (I'd call it a medium duty cord) which adds about six minutes to the total roast time -- first crack is only about a minute or two later than usual but the pause between first and second crack is extended by twice that with my Toastmaster. The cord gets pretty warm by the end of the roast.
You may also want to combine extension cords with tilting -- the combo can be pretty powerful.
That's my .02,
Edward

4) From: Maryann & Dave Schellenberg
Edward Spiegel wrote:
<Snip>
Could someone please explain to me the theory behind tilting, as a 
delaying mechanism?
I use a variac, so am not in need of creating delay by other methods.
Occasionally, when I have to put 5 oz of beans into my Poppery I, 
instead of the usual 4 oz, I tilt the popper on a dowel to get better 
mixing.
I don't really notice that it takes any longer to roast.
I log all my roasts by time (to the minute), temperature above or just 
in the bean mass, and voltage setting.
Dave S.

5) From: micah milano
I dont quite understand the tilting either, I'm using a Poppery II and
when I tilt the beans rotate worse, rather than better, the beans in
the back that are higher up rotate a lot, but the bottom ones don't
rotate at all.
On Tue, 31 Aug 2004 15:15:59 -0500, Maryann & Dave Schellenberg
 wrote:
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6) From: Edward Spiegel
At 3:15 PM -0500 8/31/04, Maryann & Dave Schellenberg wrote:
<Snip>
It may depend on the popper design and the amount of beans in the popper as well as the air flow of the popper (different popper designs have different airflow characteristics). And the amount of tilt will have an influence.
I think that tilting some poppers results in some of the air flowing over the tilted bean mass and carrying some heat out of the popper that otherwise would have swirled the bean mass. Also, tilting the popper results in the bean mass having a greater exposed surface area which may be helping heat dissipation.
The influence may vary a lot depending on the bean mass -- in my Toastmaster I am typically roasting about 70 to 80 grams of beans (just under 1/2 cup) (between 2.5 and 3 ounces). With 4 oz. of beans in the Toastmaster, the heat builds up so much that tilting seems to have less of an impact. It may be that as the volume to surface-area ratio increases that tilting is less effective though I haven't done much testing in that area (since I found a profile that works for me).
That's my guess as to why it has an impact. The difference on my set up is not HUGE but enough to make a significant impact (i.e. it results in distinct first and second cracks rather than first rolling straight into second).
Best,
Edward

7) From: Maryann & Dave Schellenberg
What I see when I tilt, is that the beans don't go around horizontally 
any more, but get "spit" up from the bottom, and fall to the back, from 
where there will eventually end up on the bottom again.
So the rotation now becomes vertical, instead of horizontal.
Dave S.
micah milano wrote:
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8) From: Oaklandguy
In my un-modded Poppery II, I find that tilting does very little to slow
the roast.
Two things that have worked is Edward's suggestion of the extension cord
and roasting without the butter cup - unless it's really windy, and I
also stir the beans with a heavy wooden spoon: 1 stir  around the
popping chamber approx. every 30 seconds for the first minute or two
(timing all depends on the beans).  Once they're yellow to tan in color,
I stop stirring.  The stirring is mainly to prevent scorching but also
slows the roast some.
I might stir once more after 1st crack, but am more cautious then.  I've
"stalled" a couple of roasts by too much stirring and ended up with
homemade Sanka-flavored coffee.
Brent

9) From: Dennis Parham
well... i tilt.. but not until the moisture dissipates and they become 
light enough to agitate....I can stretch a little....but seems i get a 
more even roast by tilting sometimes ..usually after 1rst crack....
Dennis Parham
On Aug 31, 2004, at 3:51 PM, micah milano wrote:
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10) From: John Abbott
Dave,
Another 500 feet and you'll have a portable roaster :O)
John - Absolutely loving life in the slow lane
On Tue, 31 Aug 2004 11:55:33 -0700 (PDT), David Iverson
 wrote:
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11) From: AlChemist John
That is how my PI works.  It could well be with a PII that there is just 
not enough space for the tilting to work properly.  I roast nearly a cup in 
my PI
Sometime around 02:10 PM 8/31/2004, Maryann & Dave Schellenberg typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

12) From: Ben Treichel
micah milano wrote:
<Snip>
On my P1 the beans come up the tilted side, cross over, and do a half 
turn on the way down to start the trip over again. I have maybe 1/2 inch 
rise to the back, ~ 10 degrees. Nothing radical.
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)


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