HomeRoast Digest


Topic: more temperature questions (3 msgs / 40 lines)
1) From: MS
Last night when I was roasting another batch by temperature my thermometer brok.  What kind of thermometer is used by other members of the list.  Also, in one message posted it seemed like the writer was able to measure the internal temperature of the bean, as opposed to the external temperature around it. I can't imagine that is really posible, but if so how do you do it?
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2) From: Brett Mason
none - sorry - I stir the beans in a wok, and quit when it looks and
smells great.
Seat-of-the-Pants-Wok-Roastin in Sainy California,
Brett
On Wed, 8 Dec 2004 07:50:28 -0800 (PST), MS  wrote:
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Regards,
Brett Mason
 HomeRoast
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3) From: Edward Spiegel
At 7:50 AM -0800 12/08/04, MS wrote:
<Snip>
I have tried both dial thermometers and digital thermometers that use a bead thermocouple (similar to what SweetMaria's sells). For my uses (and I know some disagree), I found the thermocouple-type electronic thermometer to be far superior because the latency is much lower -- the temperature that you see will be within a few degrees of accurate and registers changes very quickly. Dial thermometers have a LOT of latency -- so they tell you where the roast temp was 20 to 30 seconds ago if there is a sudden spike or drop in temp. The latency is not a big problem if you always use the same roast profile and bean amounts, etc. because it will be fairly constant. If you do a lot of experimenting, the latency can be problematic if you are trying to zero in on a particular degree of roast by temperature.
In either case, you measure the bean temp (it will be the temp of the exterior of the beans) by having the thermocouple or thermoprobe down in the swirling mass of beans. That way the beans are heating the thermometer and not the hot air. You also need to make sure that the probe is not touching the sides of your roaster or you will be measure the temp of the metal.
Best,
Edward


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