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Topic: Third day with I-Roast2 (3 msgs / 152 lines)
1) From: Martina Augustinova
This is a multi-part message in MIME format.
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
 

2) From: Aaron Peterson
On 3/16/06, Martina Augustinova  wrote:
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I don't know anything about the European model unfortunately.
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The above is generally the profile I use, and like it well for most purpose=
s.
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This means something different on the iRoast2 I think than it would on
most roasters.  I'm pretty sure that even though the temperature you
program into the roaster is lower for the third stage, the bean
temperature doesn't drop lower than it was in the second stage.  It
just slows down the rate of temperature increase.  I need to do a few
more roasts on preset 2 to confirm this, but at the 400 F setting on
mine, the bean temperature gets to 435 and is still increasing when it
hits the 3rd stage.
In short I think stage 2 is meant to get the bean temperature up
higher sooner, and stage 3 is meant to keep it there without getting
hotter and burning the beans up.
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The iRoast2 is set at 355 F internally for the first 3 minutes.  This
has been confirmed by people on this list calling Hearthware to ask. 
No matter what you program in for the first 3 minutes, you will not
start getting your program until the first 3 minutes is over.
I have been considering doing the 400 F setting for the rest of the
roast, especially for beans I want a dark roast for.  I'm finding that
the beans are almost where I want them, but not quite at the end of my
4 minute, 400F second stage.  When it kicks into the 450F 3rd stage
the temperature immediately starts shooting way up past where I want
it to finish the roast.  For my ligher roasts, I seldom make it to the
3rd stage anyway so it doesn't matter much.
Hope my ramblings are helpful,
Aaron Peterson

3) From: Martina Augustinova
Hello Aaron,
---------------I don't know anything about the European model
unfortunately.--------
I looks exactly the same as the US model, the only difference is Celsius
and the start/stop switch at the back. It might run hotter - I'm not
sure.
A:
1st stage: starting low (mostly 2 or 3 minutes)
2nd stage: going higher
3rd stage: going even higher
------------The above is generally the profile I use, and like it well
for most purposes.---
I've used this one as well, but might try the same temperature for the
2nd and 3rd stage - it makes a lot of sense what you say about beans
getting high temperatures too rapidly once past the 2nd stage.
------------The iRoast2 is set at 355 F internally for the first 3
minutes.  This
has been confirmed by people on this list calling Hearthware to ask. 
No matter what you program in for the first 3 minutes, you will not
start getting your program until the first 3 minutes is over.-------
Thanks for this information!!! I would have never guessed that it
overwrites your programmed settings.
----------I have been considering doing the 400 F setting for the rest
of the
roast, especially for beans I want a dark roast for.  I'm finding that
the beans are almost where I want them, but not quite at the end of my
4 minute, 400F second stage.  When it kicks into the 450F 3rd stage
the temperature immediately starts shooting way up past where I want
it to finish the roast.  For my ligher roasts, I seldom make it to the
3rd stage anyway so it doesn't matter much.------------
That is probably an excellent idea. I used 3 minutes - 390 F for the 2nd
stage (things went far too fast on a previous roast) and about 420 F for
the 3rd stage (programmed to 6 minutes, stopped 3:30 before the end),
but plan to lower it to about 410-415 and see if it matters at all. Your
idea of setting the same temperature for the 2nd and 3rd stage seems
very clever.
---------Hope my ramblings are helpful,----
They were VERY helpful - thanks for the excellent answer!
Regards,
Martina


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