Hello all! (especially iRoast users), I just received my new iRoast1 from SM last Friday so have been combing the archives for iRoast related postings. I had been a PopperyII man for a couple of years but always thought it would be nice to have something with = a little more profile control. Well, so far I don't really have too much of that. I "modded" the chaff collector per the instructions on the tip sheet so that it doesn't allow as much chaff through but it still seems to me to be running a little hot. I guess the answer is to order up a thermocouple to get a real temp. reading. See you on the list! Bill Fairchild Columbia, SC
I use the thermocouple. It is amazing to see what the bean temps are vs the machine temps. I have not modified my machine except drill a hole a little bigger for the probe to fit through. I have been logging what the room temp and bean temp is before I start roasting. I am seeing that if the house is cooler ( some times 5 degrees makes a difference) it does take a higher temp for 1st crack to occur. Just a little of my own research. I also made my own simple log book for my roasting. It is kind of nice to look back and see what my likes and dislikes are. Plus, how I can try to adjust things to make the roast even better next time. Wanda
One of the things you have to remember about the I roast is. It will do a batch in about 8 minutes. We are talking FC+ in 8 minutes if you want. No more of these 15 to 25 minute batches with the I roast. Also, it seems to work best, temps stay closest to what the reading says when you roast a full 6 ounce like it recommends. I have roasted as little as 5 oz batches but the times shift a bit. When putting the coffee in to roast, use a scale to measure it. I forget where but somewhere it was said to just throw in half a cup via measuring cup or something of that nature. Use a scale, much better results. Personally I don't really do the french roasts and the vienna which I am assuming is popular with the cappucino crowd so with that, I have never really dialed in a temperature above 430 - 435 on my I roast and I can easily get a FC to FC+ in about 7 to 8 minutes. If I were to leave it in another few minutes I am sure id have a very dark roast. Just as a comment that high temps in it can cook VERY fast. Another thing to keep in mind. the hottest part of the process, is in the middle on the botom near the heat vent there. When your first crack starts, it's those beans down there that are cracking, NOT the entire pot. To ensure an even roast, or to help I should say, give it about 30 seconds for all the beans to make their way down there upon commencement of 1c, 2c etc so they all have 'cracked' and not just the few when you first hear it. I say this because sometimes people will stop a batch 'a few seconds into crack' in this case the only beans that reached it are the few that were in the hot spot. Color and sounds play the most important part when cooking beans, not just time. Aaron
Cappuccino crowd... Nah. I like mine a bit into second crack. Whoever decided 'espresso' roasts should be carbonized should be beaned.
The only beans I take past FC+ are Puro Scuro and some Sumatra Lintong. I like a lighter espresso too--never could get that red- gold crema from a really dark roast. On Dec 13, 2005, at 2:30 PM, Obrien, Haskell W. wrote: <Snip> Sandy www.sandyandina.com
Bill, are you using the pre-programmed profiles which do run hot? Or what profile are you running? My I-Roast, recently switched to a BBQ drum, did run hot using the canned profiles because they started off way too hot. Never put more than 150 gms in or it could run hot due to the lack of mixing action. Fred At 06:23 AM 12/13/2005, you wrote: <Snip>