HomeRoast Digest


Topic: Advice Needed on using a Temp probe in my roaster (26 lines)
1) From: Randolph Wilson
I am in the middle of probing my roaster right now (eewwww!)  Using a 
Fluke meter and thermocouple, with the thermocouple near the bottom 
of the chamber, but not touching.
I've gone through about 3 pounds of coffee with various experiments, 
but just started temp logging on this last pound.  I'm putting it all 
in a spreadsheet with a graph, and will have a write-up to go with 
it.  I hope to finish up the data collection in the next day or so, 
and probably will post it on my web site right after, as the 
spreadsheet is done, just waiting for the rest of the data.
I will post web address on here when it is ready.  So if you want to 
save yourself some work and coffee, hang on a day or so.  I will tell 
you that inside the chamber with no beans my machine maxes out around 
450 Fahrenheit.  I am learning some things that give me more hope for 
the Z&D producing good coffee than I had a couple of days ago.
Regards,
Randy


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