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Topic: Alpenrost - an alternate method for consistancy (5 msgs / 103 lines)
1) From: Robert Cantor
You've heard people timing past the first crack to get the roast they want
in an Alpenrost and this is a fine way to do things.  If you've been around
long enough you've heard about how exquisitely sensitive the Alp is to how
much coffee you put in.  a 2 oz difference can mean the difference between
not all through first crack and charcoal on a setting of 12.  I've found
that by keeping the alp set on 14 (for sumatra) and using 10.5 volume oz I
can get a fairly reliable dark roast.  I just bought a digital scale, and if
it seems repeatable in its measurements, I'll start trying weights of
various coffees to see If I can keep it up.  Anyone else interested in
working this way is welcome to contribute as well.  The elusive unattended
roasting holy grail.
Bob C.
rcantor
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2) From: Michael Rochman
Bob,
This is exactly how I roast.
You've explained it better than I did.
Mike
You've heard people timing past the first crack to get the roast they want
in an Alpenrost and this is a fine way to do things.  If you've been around
long enough you've heard about how exquisitely sensitive the Alp is to how
much coffee you put in.  a 2 oz difference can mean the difference between
not all through first crack and charcoal on a setting of 12.  I've found
that by keeping the alp set on 14 (for sumatra) and using 10.5 volume oz I
can get a fairly reliable dark roast.  I just bought a digital scale, and if
it seems repeatable in its measurements, I'll start trying weights of
various coffees to see If I can keep it up.  Anyone else interested in
working this way is welcome to contribute as well.  The elusive unattended
roasting holy grail.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Glenn R. Holmes
Hi Robert. 
I use a scale however I find that the ambient temperature seems to have
an tremendous effect on the roast profile. More so than the HW. 
Try to keep a note of the room temp when you roast also. That is really
critical I found. I keep ambient temp notes for both roasters to try for
consistency.
Glenn   
Robert Cantor wrote:
<Snip>
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4) From: John Roche
The other problem is the ambient temp issue which makes everything VERY hard
if you don't have a stable environment.
<Snip>
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5) From: coffenut
Any of you folks ever purposely put in 4oz (by weight) or less?  On
occasion, I've ended up roasting 7oz (by weight) when it's all that was left
in the bag.  On those occasions I've seen a minute or so decrease in the
time it takes to get to first crack versus an 8oz load.  I haven't tried
exceeding 8oz either.  Just curious about some of the experiments others
have tried with the Alp and if there were any interesting results from
varying the bean weight?
Coffenut  :^)


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