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Topic: new i-Roast2 (11 msgs / 360 lines)
1) From: Sandy Andina
My new i-Roast2 arrived today from SM's, not a moment too soon.  
Returned from a trip to the Upper Peninsula last night, and needed to  
roast some Monkey right away--the stuff I had on hand was 2 weeks  
post-roast, I had purchased only half a lb. of Dead River's 5-day-old  
espresso roast before leaving Marquette (the plan was by the time I  
used it up, the Monkey would have been sufficiently rested).  So I  
threw 2 scoops of Monkey into the i-Roast, chose preset 1 and let 'er  
rip.  Well, 5-1/2 minutes in, just at the start of second crack, I  
noticed oil forming on some of the beans, and much smoke.  Hit the  
cool button and after 4 min., dumped the beans into the colander.  To  
my chagrin, though much of the roast was FC or even Vienna, there  
were quite  a few very light brown and even tan stragglers, which I  
carefully fished out and re-roasted to a nice FC. So far, so good.  
Waited 30 minutes and threw in a scoop apiece of Monkey and Monsooned  
Malabar Elephant.  Hit preset 1 again.  Vowed not to cut the roast so  
short this time. Well I watched it like a hawk--and as soon as the  
last stragglers turned at least a dark cinnamon, I noticed some  
black, oily beans and lots of smoke........and then the roaster shut  
off, with nearly 3 minutes remaining. Dumped them out and whisked  
them in the colander to cool them enough to handle.  BTW, the first  
roast was with the extension cord; the last involuntarily aborted one  
was without.
So it was with some trepidation that I essayed my first batch on the  
i-R2. I figured that rather than mess with the programs, I would try  
a preset, knowing full well that the new Preset 1 would be 10 rather  
than 9 minutes.  I watched and observed that the new longer preset  
was slower as well--the beans did not turn yellow and give off that  
shredded-wheat smell till at least 3-1/2 minutes in (on the old  
roaster, they reached that point in under two), and first crack did  
not arrive till about 5-1/2 minutes. 30 seconds into second, at about  
7-1/2 minutes along, I finally hit the cool button when it appeared  
that about a third of the beans were very dark and oily. Yet  
afterward, when I dumped the beans into the colander, they were quite  
obviously a City+-to-FC.  No stragglers, though--quite an even  
roast.  It's been about 4 hrs. since then, and it's time to roast  
some more Sumatra (Lintong? Blue Batak?) for my husband and son, who  
prefer it to the Latins (though my son also likes Harar).  Will do  
back-to-back roasts, alternating roasters--one batch on the new  
machine and one on the old. Stay tuned!!!
Sandy
www.sandyandina.com

2) From: David Echelbarger
Eager to hear your results Sandy.  I live a short way from Dead River and
frequent the place -- friends with the owners.  In fact, they taught me how
to roast.

3) From: Sandy Andina
Hi, David,
	Wish I knew you were a Marquette Yooper--would've invited you to the  
house concert I did Sat. night.  (Next time I'm up that way will be  
Fri. Mar. 3 at 8th St. Coffeehouse in Escanaba and then Sat. May 20  
at Falling Rock Cafe in Munising).  Came home with the Kelly's  
Espresso blend, which I notice gives less crema than Monkey, Liquid  
Amber or Metropolis' Red Line (it's roasted to City).
	Did back-to-back roasts of the Blue Batak Peaberry late last night,  
alternating between roasters. First batch was on Preset 2 (11 min) on  
the i-R2.   Took about 7 min. to get to second crack and I hit the  
cool button only when oil appeared at 8-1/4 min. in.  Lots of aroma,  
but no visible smoke. Roast was extremely even. With some  
trepidation, I put 2 scant scoops into the i-R Original, programmed  
it for 360/3 min, 385/4 min, and 425/4 min.  Hit first crack at 4:30  
in and second at just under 7;  oil appeared a little faster, so I  
hit cool at 7:15 in.  A little less even, but a nice City+ sans  
incident.  No extension cord necessary, either.  So now I will use  
the old roaster only when programmed. (Ironic that the 2's presets  
are so rock-solid, considering it's the one I can program far more  
extensively and store profiles in memory).  Going to brew up a press  
pot and see what happens.
On Jan 31, 2006, at 7:38 AM, David Echelbarger wrote:
<Snip>
Sandy
www.sandyandina.com

4) From: Kit Anderson
Sandy,
Try programming this profile-
2:30 at 325
2:00 at 380
6:00 at 410
I am able to slow the plateau between 1st and 2nd crack so that all the 
beans get through 1st. 2nd starts with 2 min left. There is so much 
thermal inertia with my iRoast 1, 1st overlaps 2nd with either of the 
presets.
Kit

5) From: Sandy Andina
Brewed up a press pot of the 16-hr-old Blue Batak, and it's not yet  
ready for prime time.  Not much of an aroma in the container yet (a  
Click-Clack). Bloom took up half the pot (the 3-tasse Bodum) ; when I  
stirred after 90 sec. there was none of the crema I usually get with  
coffees that have rested for at least a day or two.  Used 2 Bodum  
scoops, BTW. After topping up with more water, stirring and plunging  
after another minute, I noted a distinct dark roast character that  
seemed to eclipse the varietal, and a deep dull appearance.  It was  
only after diluting it with 1/3 hot water that it came to life and I  
noticed some of the Blue Batak's plum pudding character; nonetheless,  
I miss the slight saltiness of the Latins, especially Centrals. Will  
see what tomorrow brings.
On Jan 31, 2006, at 7:38 AM, David Echelbarger wrote:
<Snip>
Sandy
www.sandyandina.com

6) From: David Echelbarger
Next time you make it to Dead River, if you think of it, let me know and
I'll be there.

7) From: Sandy Andina
Wish Dead River still had live music--apparently nobody in Marquette  
does but the Coffee Cup, in the afternoon, when we're usually in  
transit (hence the reason for the new Irish/Villa house concert  
series).  But I'll still gladly go there and indulge in the noble bean.
On Feb 1, 2006, at 6:41 AM, David Echelbarger wrote:
<Snip>
Sandy
www.sandyandina.com

8) From:
I finally got myself a new I-Roast 2, which arrived today.  I had use an I-Roast 1 for about 5 years and when that broke tried a hot air popper with a  laser thermometer and a power strip to control the temperature. it worked well but I roast pretty often and it was a bit of trouble to assemble everything.  The old I-Roast1 only allowed 3 programs.  The pre-sets were always too hot for my house's current.  The profile I used was 225 for 4 minutes 350 for 2 or 3 minutes and 450 for 4 minutes, though Usually I would have to cut it short a bit.  With the popper i tried around the same profile but after the 3 minute interval added one minute at 400, before going to 450.  
Can anyone direct me to the site where I can find different profiles?  Or, can someone suggest a profile for some Costa Rican beans (don't remember what region) just to start me off.  
The pre set profiles strike me as odd because compared to what I used to use, they start at a relatively high temperature and at certain points they lower the temperature from a previous level. I thought that to avoid baking the beans you always wanted to have an ascending temperature level through the roast.  Is this correct?
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9) From: Keld Soele
Hello
Yes.  :)
Baking beans is only for Sunday mornings. Not coffee... But the heat takes
some time to reach the center of the bean. therefore I have tried to make my
profiles with high temp in the start, then with a "cooling" period to avoid
burning the surface, and letting the inside energy spread evenly. -Like
resting a roast. But then the evaporation starts to take up energy, so only
a short period of steady temperature is allowed to keep the roast going.
BTW I think the I-roast 2, I used to have, could boost the start better than
the Gene caffé I now use.
Hope it helps, otherwise the forum sure will! :)
/Keld (list listener from Europe)
Den 16/04/2011 07.35 skrev :
I finally got myself a new I-Roast 2, which arrived today.  I had use an
I-Roast 1 for about 5 years and when that broke tried a hot air popper with
a  laser thermometer and a power strip to control the temperature. it worked
well but I roast pretty often and it was a bit of trouble to assemble
everything.  The old I-Roast1 only allowed 3 programs.  The pre-sets were
always too hot for my house's current.  The profile I used was 225 for 4
minutes 350 for 2 or 3 minutes and 450 for 4 minutes, though Usually I would
have to cut it short a bit.  With the popper i tried around the same profile
but after the 3 minute interval added one minute at 400, before going to
450.
Can anyone direct me to the site where I can find different profiles?  Or,
can someone suggest a profile for some Costa Rican beans (don't remember
what region) just to start me off.
The pre set profiles strike me as odd because compared to what I used to
use, they start at a relatively high temperature and at certain points they
lower the temperature from a previous level. I thought that to avoid baking
the beans you always wanted to have an ascending temperature level through
the roast.  Is this correct?
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10) From: Jim Couch
Try the tip sheet pages for the I-Roast2 on Sweet Marias site they give good
instructions and a few custom profiles 1 of which is my almost universal
goto for when I use the Ir2.
On Sat, Apr 16, 2011 at 12:24 AM,  wrote:
<Snip>
-- 
"Idiots are so much fun! That's why every village either has one or wants
one!"
G. House MD.
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11) From: Allon Stern
On Apr 16, 2011, at 1:24 AM,   wrote:
<Snip>
Yes, this is correct, however that's the bean temperature, not the controller setting.
The temperature setting on the iRoast is anything but accurate, and has little bearing on the actual bean temperature.
The profiles that use high/low settings are really changing the amount of heat applied, not actual meaningful setpoints.
The iRoast, for its batch size, is a great platform for roasting, but the controller stinks. I replaced the controller in mine with an industrial PID controller, and couldn't be happier with the results.
At the least, put a thermocouple in the bean mass and monitor what is actually going on for a given profile.
-
allon
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