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Topic: Need some SC/TO roasting help... (6 msgs / 218 lines)
1) From: Ron Feroni
Well I tried my first SC/TO roast tonight.  Should have waited till the mods 
were done but oh well.  I have the Supentown model and would like to know 
how you all start out and maintain your SC/TO roasts.  I just cranked it up 
to 500* and let it go.  First crack was around 7:30, but then I think it 
went right into second.  Don't have a thermocouple yet so don't know what 
temps were.
Hope my first roast turns out ok.  Had to stop it and fix the nut that fell 
off during roasting, then start it back up again(wasn't sure on that second 
crack so I started the roast again).  Tommorrow all will be well as I will 
have the mods done.  I'm doing the aluminum ring mod, the stainless steel 
threaded shaft mod, and for the stirring arms I bought a piece of 3/16" 
solid steel rod I'm going to bend.  We'll see!!!
Ron

2) From: Tom Bellhouse
Ron, although I'm a relative newbie, I have been having great luck with
the SCTO.  I can extend the roast by turning off the heat on the TO with
the heat control knob, turning it down until the light goes out.  I
extend for a bit before and after first crack.  So far no problems and
great coffee!
Instrumentation: Eyes, nose and ears.  One thing I love about SCTO is
that you can watch the process (through the glass, darkly.)   ;<)   I'm
SO glad I picked this as my first roaster.
Tom in GA

3) From: Scot Murphy
On |Feb 24, at 9:49 PM|Feb 24, Ron Feroni wrote:
<Snip>
There are a lot of variables, such as your wiring, whether you used  
an extension cord, if you used a spacer, etc. Just as a f'r instance,  
I tried for the first time tonight a new trick: instead of the  
aluminum expander ring that came with the TO for a spacer, I used a  
steel doggie pan from Wally World with the bottom removed. It fits  
snugly into the SC, and is almost exactly the same diameter at the  
top as the TO. The big difference was that the expander ring  
overlapped the SC by maybe half an inch, so there was a space where  
the chaff (and exhaust, for lack of a better word) came out. Well,  
the difference was enormous. My temps rose much faster than before,  
it reached first crack earlier, the temp actually exceeded to  
supposed upper limit of my TO (it went to 515F), and in two tests, it  
went to second crack much faster (by three or more minutes) and with  
much more rapid cracking at both first and second crack. In essence,  
that small adaptation turbocharged my roaster. I'll have to wait to  
taste, but I am expecting a brighter taste with less body.
All that is to say, keep track of all your variables as you roast.  
You never know which one will affect your roast and in what way.
Scot "until you've done a gazillion, of course" Murphy
---------
"The framers of the constitution knew human nature as well as we do.  
They to had lived in dangerous days; they too knew the suffocating  
influence of orthodoxy and standardized thought. They weighted the  
compulsions for restrained speech and thought against the abuses of  
liberty. They chose liberty."
	-- WILLIAM O. DOUGLAS

4) From: Peter Schmidt
Ron, here's how I made my spacer, an adaption of another fella's idea.
1/16 thick aluminum, 1.5" wide, formed to fit tightly inside the lip of the
SC, with about 3/4" overlap.  The spacer is secured w/ 3 small screws, at 4,
8, and 12 o'clock, with 12 being where the ends overlap.  Only the outside
of the 'overlap' is secured so the the inside of the 'overlap' can flex
inward (the section from 8 to 12 bends in).
This allows me to keep it closed when no chaff is being produced, and/or
times when I want all the heat held in.  Using a spacer that is closed the
whole roast keeps the chaff in, which accumulates around the TO fan guard;
not good.  I use a small, notched piece of wood to hold the spacer open
about .5".  Check which direction your TO circulates the air so the overlap
scoops the chaff out.
It works very well.
As for a profile, my basic routine is to preheat the roaster with both top
and bottom heat if it's the first roast (subsequent roasts have SC heat
switched off).  Beans go in, temps fall, at around 350F I set the TO to hold
that temp and start my timer.  4-5 minutes later, heat has climbed up 30 or
40 degrees and the TO is bumped up enough to induce 1st, but not real hard.
Chaff ejector is closed to retain heat.
Whatever temps are reading during rolling 1st, TO is set there and chaff
ejector is open to keep roast from running away.  Temps rise during 1st by
about 20 degrees, 1st ends, temps stabilize around 425-430 for a minute or
two, and beans are dumped.  Voila....C+ to FC.
Hope that helps......
peter
<Snip>
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

5) From: Ron Feroni
Peter, All,
      thanks for the help.  I did the aluminum spacer mod that was provided 
be a link.  It is similar to yours as you described it but my opening for 
the chaff is always open.  I've only done the one roast so far, but first 
crack started around 7:30.(this was inside under the range hood).  I'm going 
to finish modifying the drive shaft today and roast a few more beans.
     Whats the minimum amount you can do in a SC/TO?  I may have to revert 
back to my popper as I am the only coffee drinker in the home...
Ron
<Snip>

6) From: Tom Bellhouse
Ron, I have done as little as a measuring cup of beans in the SCTO, but
with that amount it's really, really fast.  Try it with the TO fan-only
and rely more on the SC bottom heat for tiny roasts.  You can goose it
from time to time with the TO heat element if it's too slow, just reach
out and turn the switch to 500 when you need it.  You've really got to
slow down those small roasts.
Tom in GA


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