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Topic: help with roasting in an SC/TO.. (4 msgs / 91 lines)
1) From: Ron Feroni
Fellow coffee snobs....
       I've recently converted to an SC/TO for roasting.  Even at that I 
only had about 10 - 15 roasts in my poppery 2, so I'm very new at this.  I 
am wondering if any of you that roast in your SC/TO's have some profiles, or 
basic starting directions.  Like where do you set the heat to start your 
roasts(i have the Supentown TO)?, How do you measure the temp?  I have a 
thermocouple so all I can measure is the temp inside the roaster.  I just 
got done roasting some Brazil 1st. place Faz. and I did 3 seperate roasts.  
On the third roast I let it go into second crack for about 30 seconds, but 
the beans look just like the previous roasts which didn't even enter second 
crack.
I'm sure the beans will be delicious, but I want to make sure I can hit the 
reccommended roast level that Tom puts on his beans and I'm just not sure if 
I'm doing that.
Ron

2) From: Gary Bennett
On 3/8/06, Ron Feroni <> wrote:
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Hello Ron,
My SC/TO process doesn't involve thermocouples, and there is some
latitude with the whole deal. I preheat my setup to 'a certain
temperature' (165C on mine, but I've never measured it), throw two
cups of beans in (equating to around 320 grams). First crack usually
commences at around 8 minutes in. At that time I lower the temperature
control until the thermostat clicks off (around 150C), leave the temp
at that for a few minutes whilst first crack does its thing, then
crank the temp back up to around 165C and pull the roast when I like
the look and smell a few minutes later. Roasts are usually around
12-14 minutes.
Regards, Gary

3) From: Michael Stock
I've only just started working with the SC/TO my self, but I can say that
with the TO on and the heat to the SC off, you just barely hit first crack
with the temp turned to "390", and second crack will hit (eventually) with
the temp at 1 tick higher than "390".
I've been doing mostly small (150g) batches to conserve my dwindling green
coffee supply until the next batch gets here, which requires you to ramp up
the temp very slowly.  With a small batch like this, if you add about 1 tem=
p
tick every 1-1.5 minutes until you get to 390, you'll hit first crack at
around 6 minutes.
--mike
On 3/7/06, Gary Bennett  wrote:
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4) From: Demian Ebert
Ok, I'll jump in. There was a similar thread a month or so ago, so a search
of the archives might turn up something. Here's what I've been doing (In my
total of 5 SCTO roasts to date). I have a temp probe threaded into the
chamber. I preheat to 350. Dump in my 226 gm of beans (1/2 lb). I let the
temp progress to 350 at it's own rate w/o changing the TO. Then I tweak the
TO up and down to hold 350 for 4-5 minutes. Then raise the TO up to a click
or so over 390 to get 1st crack in 8+/- minutes. Once 1st is almost done, I
back the TO temp down to delay the onset of 2nd. So far, this last step
hasn't been so successfull. My last roast of Liquid Amber went pretty much
straight from 1st to 2nd. I think this weekend I'll try a higher initial
temp (390) to 1st crack, then backing down a bit to stretch the gap into
2nd.
good luck.
demian


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