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Topic: More thoughts on electric roasting (8 msgs / 148 lines)
1) From: petzul
When I roast 1/2 pound I use 30% of my 1800W heater.  One pound is 35%.
One-half kilo (1.2 pounds) is 37%.  My guess is that two pounds would be
about 50% of 1800W, or no more than 10 amps.  If you want to accelerate the
drying phase then you'll want all of the 20A, but I see no reason to believe
that a good roaster can't do two pounds or even one kilo on a 20A circuit.
All that is needed is an insulated roasting cabinet.
Thanks for that input Dan. 
Not long after I read that, I just had to try 1002 Gr with my PGR.
It came out great, and I wound up giving it away. Too much coffee is too much.
But I forgot to mention that I have this plugged into a 15 Amp power supply with it's own breaker.
The breaker does work because I tripped it trying to vacuum and roast at the same time one day.
So, really I am not even using a 20 AMP circuit, not even using 15 A, and it looks like it would be possible to roast 1200 gr at a time so that I would end up with 2 lbs.
What would be the limit with 15 AMPS?
PeterZ
Trying to decide whether to build a larger PGR, here in LHC.

2) From: Alchemist John
At 15:29 4/24/2005 -0700, you wrote:
<Snip>
And that really does make a difference.  Right now mine is built of 
hardibacker, and I am lining it with aluminum as I get the time.  Every 
time I add another piece inside, my roast times drop off by a couple of 
minutes.  With two more surfaces to go, plus all of the outside flashing, 
it should really hold the heat well.
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

3) From: Jason Molinari
<Snip>
I concur, before i lined my roaster at all, leaving it
entirely as hardibacker, i was unable to reach
roasting temps in a decent amount of time.
jason

4) From: Oaxaca Charlie
--- Jason Molinari  wrote:
<Snip>
 That makes me wonder about lining my gas grill...
 hmmmmmmm,
  Charlie
                                         Oaxaca dreamin'
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5) From: John Blumel
On Apr 25, 2005, at 10:30am, Oaxaca Charlie wrote:
<Snip>
Grills with stainless steel tops do cook faster/hotter when they are 
new -- before the inside gets "seasoned" -- for the same burner 
settings. So, assuming you keep it clean, it would probably speed up 
roasts.
John Blumel

6) From: Oaxaca Charlie
--- John Blumel  wrote:
<Snip>
 My grill top is not stainless. I suspect that lining it
with aluminum foil would save on propane, but take some
serious practice to refine roasting profiles. Even when the
aluminum gets blackened it should still bounce heat
back.(no?)
  Charlie
                                         Oaxaca dreamin'
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7) From: John Blumel
On Apr 25, 2005, at 12:11pm, Oaxaca Charlie wrote:
<Snip>
Right, that's what I meant.
<Snip>
Maybe. But not as much as when it's shiny. Maybe no more than it does 
now.
This is probably somewhat analogous to the inside of the Alpenrost lid 
which is a shiny metal (Aluminum?) surface. As it darkens over time, 
from smoke and oils, the roast times increase. Probably because the 
dark surface tends to absorb and retain more heat.
John Blumel

8) From: Rich Adams


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