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Topic: Roast Profile/Quantity Question (6 msgs / 129 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Elliott Perkins
Hello all,
A comment in the Panama beans conversation reminded me of a question I had.
Bruce said:
"did you do the whole pound on this roast?  I'd suspect so from the
times you gave."
Should the quantity of beans affect the roast profile?  I always assumed 
that it should not, and that what was good for a quarter pound would be 
good for four pounds, in terms of heat gain as a function of time.  Is 
there any conventional wisdom on adjusting roast profiles for more beans?
Personally, I have noticed that second crack comes more quickly on the 
heels of first crack when I roast more beans, and I try to turn the 
burner down more to correct for that effect.
Elliott Perkins

3) From: miKe mcKoffee
Hmmm, no RK replies, so I'll give it a stab. While with my Rosto setup I'm
only varying from as small as 28gr (did it once as a hoot for a single
double shot batch;-) or more realistically varying 1/4oz batch as designed
up to my norm of 1/2# and occasional 2/3# batches, I do use the same profile
for a given bean regardless batch size but with smaller batches adjust both
fan slower and heat lower to achieve same time/temp ramps. The phenom'
you're seeing with large 4# batches going fast after 1st needing much lower
heat applied is simply caused by the large bean mass holding the heat more
than a smaller mass, combined with beans going exothermic and larger mass
creating more heat. This is why Les (and others) talks about "coasting"
after 1st with his RK.
Kona Konnaisseur miKe mcKoffee
Pacific Northwest Gathering IVhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mdmint/pnwgIV.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

4) From: Demian Ebert
Mike's got it. I've noticed the same thing with my SCTO. If I do 226 gm (1/4
lb) I'll reach first in say 7:30. If I do 300 gm first doesn't arrive until
about 9:00 or so at the same profile. And it's more challenging to delay the
end of first and the start of second. Essentially, it takes longer at the
same temperature settings to reach the same roast level. But once the beans
reach a certain point they proceed on to second crack much faster in the
larger batches.
On 6/19/06, miKe mcKoffee  wrote:

5) From: raymanowen
[226 gm =1/4 lb?]
Actually, the last two paragraphs in the initial post pose and answer the
same question.
Cheers -RayO, aka Opa!
Got Grinder?
On 6/19/06, Demian Ebert  wrote:

6) From: Vicki Smith
It is very noticeable in my IR2, which has a small roasting chamber. I 
can prolong the time between 1st and 2nd just by dropping from 140 to 
130 grams, but first crack happens faster with the lower amount of beans.
A pound is 454 grams, btw, so 226 grams = 0.498244713 pounds.
raymanowen wrote:

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