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Topic: Third day with I-Roast question (42 lines)
1) From: Martina Augustinova
This is a multi-part message in MIME format.
Oops, forgot the subject - one more time:
 
Hello everyone,
First of all I'd like to say thanks to all of you who helped me get
started - it's been great to get all the help and support from you!
I've managed to roast two very good batches - one for espresso and one
for French press and I begin to get pass the "fear factor" :-).
 
My I-Roast is a European model and there might be some difference. It
runs real hot! It's a 230 V model with 2 degrees Celsius adjustments.
There is a start/stop button on the back.
 
My question is about the different stages. I've spotted three different
(there might me much more, but this is what I've seen flying around)
temperature adjustments.
 
A:
1st stage: starting low (mostly 2 or 3 minutes)
2nd stage: going higher
3rd stage: going even higher
 
B:
1st stage: starting low
2nd stage: going higher
3rd stage: going lower, but not as low as the first stage
 
C: no stages, roasting the same temperature from the beginning to the
end.
 
I'd like to ask: what is the benefit of lowering the temperature for the
3rd stage? And: do you usually use 2 or 3 minutes for the original warm
up? I've been using the first curve with 3 minutes warm up stage and the
beans were nice and uniform inside and corresponded to the degree of the
roast.
 
Thanks in advance,
Best regards,
Martina


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