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Topic: SC/TO Profile? was Re: +Large Batch Roaster (6 msgs / 196 lines)
1) From: Don Cummings
Jim,
I've been using the SC/TO for a couple weeks and have some concerns about
the brighter coffees like the Sidamo and Kenya AA.  The high notes seem to
be subdued and I was wondering if you have found a profile which keeps these
high notes intact.
Do you pre-heat (for instance?)
Basically I am asking for the basic profile(s) that work best for you.
On 5/31/06, Jim McClellan  wrote:
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Don

2) From: M. McCandless
I have good luck with the following:
I'm using FR+8.
I try to keep the air temp just a little ahead of bean temp.
350 beans @ ~6 mins
bump to whatever it takes for beans to 
pass through 450 in another 5-6 mins.
McSparky
At 07:49 PM 5/31/2006 -0400, you wrote:
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 the brighter coffees like the Sidamo and Kenya AA.  The high notes seem to=
 be subdued and I was wondering if you have found a profile which keeps=
 these high notes intact. 
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 wrote: 
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 40# of green this weekend for a special event rotating 2 SC/TO setups doing=
 20 oz at a time on each. Held up great.
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 I can see the roast progress. On the bbq, I can't see the beans without=
 lifting the cover. When I do that, all that heat gets out! 
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3) From: Don Cummings
My problem with that profile is that when I keep the temp down at 350 for
that long I am not hitting first until 13 -14 mins.
On 5/31/06, M. McCandless  wrote:
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-- 
Don

4) From: Demian Ebert
Hi Don-
I'm a little slow on the email these days cause the new company won't let me
read gmail at work. The nerve.
Here's what I have started doing with my SC/TO.
I have a digital temperature probe is the roasting chamber. It sits just
above the stiring arms. Not perfect, but pretty consistent. The TO is held
up off the SC by an aluminum yardstick with holes on 1 inch intervals and a
pretty big chaff ejection slot in the ruler. Your internal temperatures may
vary. I'm roasting on the back stairs here in San Francisco.
I preheat to about 350F. Drop in 250-300 grams of greens. Set the TO to one
click above 300. In about 4 minutes the thermostat on the TO clicks the heat
off at which point I move the TO up to 300+2 clicks. Internal temps is about
400F. Somewhere around  7 minutes in the TO thermostat will turn the heat
off again at which I move the TO up to 390. Internal temps are about 460. At
this point first crack is right around the corner; typically occurs around
470-480F. Depending on the bean and roasting mass, first starts somewhere
around 8 minutes. At this point I play with the temp control on the TO,
turning the heat on and off to keep the internatl temp from going to high. I
keep doing this through first crack (about 2 minutes). At some point I can't
stop the beans from going into 2nd and will let them progress naturally
(assuming I want 2nd to occur).
Take notes as you go along. It helps to be able to look back at what you did
yesterday or last week and predict what a particular bean will do today. I
can't really say I've noticed a dampening of the bright notes, but I tend to
prefer sumatras which aren't as bright as the Kenya you mentioned.
Hope it helps.
Demain
On 5/31/06, Don Cummings  wrote:
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5) From: Tom Bellhouse
This is a multi-part message in MIME format.
I don't have a thermocouple, etc. on my SC/TO, so here's how I prolong =
the gap between first and second crack.  When first is going full blast, =
I simply take the TO top off and watch the beans go round and round, =
still actively first-cracking because of the retained heat.  After a 30 =
second wait, I put the top back on and let her rip, usually stopping =
about 15 seconds into second crack.  The "vacation" toward the end of =
first crack stretches the first-to-second interval.
BTW, I only use the 500 setting on the TO (Sunpentown)  and no bottom =
heat from the SC.  I'm sure you could stretch the duration of any =
segment of the roast by turning the control up and down, but this seems =
more direct.  Another "BTW" is that I roasted 3/4 # a few days ago =
starting without preheating the SC/TO, followed by another 3/4 # in the =
then fully preheated unit.  Time to first crack was only reduced by a =
little over a minute.  There was no detectable difference in roast =
quality or flavor.
Best regards,
Tom in GA

6) From: Michael Stock
there are 3 ways to control heat with the TO (Sunpentown), at least that i
can think of, each of which is slightly different.
1: pull off the top, this will drop the air temp in the SC/TO quickly, but
doesn't affect bean temp as fast.  seems to be the fastest way to loose some
heat.  I've been trying to avoid this.
2: left the handle on the TO, which wil turn it off (you could unplug it
too).  The Air temp will drop pretty slow like, since this will stop
convection pretty much entirely.  This is the slowest way to affect heat.
3: turn the temp control down until the the light turns off.  This will turn
off the heating element, but leave on the fan.  It still convects, so the
hot air is moved out of the SC/TO, but the element stays hot for quite some
time.
I usually use the 3rd method for any extending I need to do, and try and
avoid taking off the top.  1/2 on and 1/2 off will slow the roast to not
quite stalled for me at 7500 feet, you'll have to adjust that for your
altitude, with less 'off' time if you're below 7500 ft.  i don't know how
much altitude affects things yet, but I've just moved down the 3500 ft here,
so I should be able to report soon, if anyone's interested.
anyway, I usually preheat to 300F and ramp linearly from there to hit first
@ 8 minute, then slow the roast a lot and try for 2nd @ 12 minutes.  Getting
1st delayed to 8 minutes requires about 3/4 on 1/4 off using method 3.
Extending the time between 1st and 2nd requires 1/2 on and 1/2 off using
method 3.  But, I'm not really convinced this is the best profile, though it
seems to be getting decent, consistant results.
preheating seems to help a lot.  Before I started doing that, the beans
seems to sorta skip the yellow phase and go straight to brown, and the
roasted beans had more chaff on them
On 6/2/06, Tom Bellhouse  wrote:
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