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Topic: thermometer, which one for caffe rosto (7 msgs / 109 lines)
1) From: Xerxes Lee
hi listmembers,
i'm in want for a thermometer, now considering a normal fluke bead
type and Fluke 61 Infrared Thermometer.
want to know which one should work well with caffe rosto. please help me decide.
-- 
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2) From: Ken Mary
<Snip>
Unless you can get a deep discount on Fluke, I say shop around. You should
know that IR's must see the beans directly, they will not read through
glass. IR's must be conditioned to the ambient temp where they will be used.
They will read the average surface temperature of a circular field that
increases with distance from the sensor. So unless beans cover the field,
background objects (the roast chamber etc.) will cause error.
I do not mean to discourage the use of IR. I believe that IR gives a more
correct bean temperature than t/cs or dial thermometers used for hot air
roasters.
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3) From: Edward Spiegel
At 12:12 PM -0500 12/22/04, Ken Mary wrote:
<Snip>
Extech makes inexpensive digital multimeters that include a bead thermocouple that are quite good for home roasting (though not as accurate as the fluke I think they work quite well for this purpose and can be had for $20). I think SweetM's sells a bead-thermocouple based electronic thermometer that people seem to like.
Best,
Edward

4) From: Ken Mary
<Snip>
Thermocouples and IR sensors have nearly the same accuracy. The measuring
equipment is not the problem, but the application. In a hot air roaster, a
t/c with the probe in the beans will measure some combination of hot air and
bean temp. An IR will measure the actual bean surface temp.
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5) From: Xerxes Lee
thanks everyone,
finally i got cheap one from science bookstore. it's multimeter and
only read outs in celcius degree only. fortunately i have converter in
my handphone. so i could follow the temp suggestion i've got from SM.
first properly roasted testing tomorrow.
On Thu, 23 Dec 2004 08:47:33 -0500, Ken Mary  wrote:
<Snip>
-- 
visit my blogger page @http://roasteria.blogspot.com/

6) From: Edward Spiegel
At 11:58 PM +0700 12/23/04, Xerxes Lee wrote:
<Snip>
If using the SM temps, remember that you have to calibrate from your setup. By making note of the first crack and second crack temps as read on your thermometer, you should be able to come up with a rough formulate to establish the correlations between your readings and those on SMs. Note that the new pictorial guides temps are very close to what I get here. BuT the old pictorial guide's temps were quite different from what I get.
Best,
Edward

7) From: Xerxes Lee
how to get a bean temp in fluid bed roaster? first time i got the the
shield on k type wire melted and deformed, coz i bend it and dip it
into the bean. so i decided to throw away that roast. i peel out the
sheild and tried again, and the reading swang about 10 C during
browning stage, and become more stable after first crack.
since the beans are surrounded with air in fluid bed method, would
that be the same as just pointing the end of k type bead into roasting
chamber?
cheers,
On Thu, 23 Dec 2004 10:46:56 -0800, Edward Spiegel
 wrote:
<Snip>
-- 
visit my blogger page @http://roasteria.blogspot.com/


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