I have learned a little more about my i-roast 2 and thought maybe I should pass this info on. Pertaining to cleaning the i-Roast. It can hold a little bit of water. Enough to render your i-Roast inoperable. Apparently water can store itself in the screws as well as inside the thermoflector. Every couple of times I like to use the dishwasher. I pull it out before the drying cycle starts and wipe it down. This makes it just as shiny as it was brand new. The yellowish tan buld up wipes right off without any effort. That's somethign I can't get it to do with a normal handwashing (short of using a scouring pad I suppose). I noticed recently that my roaster's display did not work, and what appeared to be a drip line of water over the display. This was very upsetting, especially since there is never any water (or liquid for that matter) near my i-Roast. There is no way for water to ever have entered the roaster. But there it was - the proof. I unplugged it, took the bottom piece off and left it in front of a fan all night, tunneling the air into it. The next day it proved to work again. I caught it in time I guess. Then I went to find out where this water was coming from. That's when I discovered the water was trapped in the screws and thermoflector, which eventually drips down around the throat of the base, not into the throat. The seal is not enough to keep the water from entering the roaster should some get on there. I believe the seal is more for the roasting of the beans. Even after a good wipe down, a good shaking can let loose some of this water. So I programmed a quick 3-minute low temp burn stage into the i-Roast. After I wipe it down and put it together, I run this program and it burns off any other water that may be trapped. Of course it also gives it the 4 minute cool down. As for my stash, I've got a routine down. I can go 3-4 days in between roasts. A little over a pound of beans can fit in my Bunn grinder, and this will last me about 3-4 days (making at least 3 pots of coffee a day). When I fill the hopper, I roast 3 more jars worth of beans. By the time the hopper is nearly empty, the beans in the jars have set for 3 days are ready to go in the hopper where they will stay another 3-4 days before being depleted. When I put them in the hopper I roast my next batch. I've created a good couple programs for my beans. From a cold start, I use program 1; when I wait half an hour between roasts I use program 2, which is the same as 1, but takes 30 seconds off the final stage, making it the equivalent of program 1 when it comes to the roast. Not exactly, but there is enough lee-way (sp?) in my taste so that I can. The band varies from a City + to a Full City +. When roasting Columbian, I can set it and forget it and get it to fall within that roasting band, assuming I use the same amount of beans. Program 3 is for my water drying. -- Walter R. Basilhttp://www.basilweb.net/http://blog.basilweb.net/
--Apple-Mail-19-411056281 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Or you can do what I do and use a hair dryer on the pot before reassembly. On Jan 18, 2006, at 12:12 PM, Walter R. Basil wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-19-411056281 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset -ASCII Or you can do what I do and use = a hair dryer on the pot before reassembly. On Jan 18, 2006, = at 12:12 PM, Walter R. Basil wrote:
--Apple-Mail-20-411440826 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed I roast espresso every 3-4 days so that when one batch runs out, the next is optimally rested and ready. For brewed coffee, I roast as needed, always keeping at least 1/2 lb. of one bright and one full- bodied varietal on hand; it can be good as long as 2-3 weeks post- roast but I usually run out before then. I keep 1/2 lb. of decaf on hand (usually a couple of varietals) for about the same time frame. I roast decaf espresso every 7-10 days; unlike regular espresso, it's usable the next day or even a few hours post-roast. Of course, for gifts or when going to a party, I roast as needed. Haven't assessed the exact amount of my stash, but it fits somewhere between comfortable and anal-retentive. (Probably abt. 20 lbs. at present of various varietals). In other words, I'm not hurting but neither am I in danger of being mistaken for OCD. On Jan 18, 2006, at 12:12 PM, Walter R. Basil wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-20-411440826 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I roast espresso every 3-4 days = so that when one batch runs out, the next is optimally rested and ready. = For brewed coffee, I roast as needed, always keeping at least 1/2 lb. of = one bright and one full-bodied varietal on hand; it can be good as long = as 2-3 weeks post-roast but I usually run out before then. I keep 1/2 = lb. of decaf on hand (usually a couple of varietals) for about the same = time frame. I roast decaf espresso every 7-10 days; unlike regular = espresso, it's usable the next day or even a few hours post-roast. Of = course, for gifts or when going to a party, I roast as needed.
I've been using Dawn detergent and washing after two roasts.Works great... and I love the idea of using the hair dryer. I've had an I-roast2 for a while but had always used the pre-programmed settings... until last week. I searched the archive and Tom's site and began experimenting with different profiles. Some of the roasts have been excellent and some have been "learning opportunities." Actually, I thought I had ruined a roast of Bugisu but after a bit of rest it was very good. M= y wife still likes for me to use the poppers and I think it's because I tende= d to roast darker and she likes the roast flavor. Oh stash... up to about thirty-five pounds right now. Humm..how much can I get away with before I get caught by the wife? Gregg Belmont, NC On 1/18/06, Walter R. Basil wrote: <Snip> d <Snip> m <Snip> . <Snip> e <Snip> e <Snip>