HomeRoast Digest


Topic: Finally Built my SC/TO (Followup) (2 msgs / 68 lines)
1) From: Steve Hay
On 6/25/06, Steve Hay  wrote:
<Snip>
Okay, I have decided that the SC/TO is the following:
1) Really awesome.  I've successfully scaled up my roast to 1# (unroasted)
with no problems to report.
2) Contributing greatly to my equipment fetish.  The SC/TO hooks you in the
increased capacity, but does not have as fine of control as (even) the
iRoast2.   Don't get me wrong, its working great, but I think it will be
harder to vary my roast profiles with this machine, and that will just leave
me wanting for a CCR of some sort of the near-1lb variety.  That said, with
some careful data logging and maybe a thermocouple (more precision) I might
be able to overcome this (minor?) shortcoming--we'll see.
3) A completely different roasting process than air-roasting.  Different
times, different smells, different smoke levels, different sounds (to an
extent), and a different "rest profile" for the beans.
So, after considering all of the feedback and input you guys gave me, I
fired the old SC/TO up again and tried for full city on some Sumatra beans.
Won't know until they rest a bit and I taste them, but I think I came fairly
close.  I decided, as Tom suggested, to just crank 'er on and let 'er rip
until first crack.  Once there, I decided to use the temperature control to
pulse the heating element to maintain temperature.  I learned quickly there
is a time delay to the SC/TO element/temperature monitoring system.  I was
pretty successful maintaining temperatures with about 5 second off pulses
and a duty cycle anywheres from 50%-80% (50% in the throes of first crack,
and then bringing the heat back on more fully once it started to subside.
Worked pretty well.  First batch had a dip in temperature but hopefully that
won't be too big of a deal in the cup.  Once complete, I removed the oven
and let the beans stir a bit, turned off the SC, and poured into a collander
to cool (rather slowly).
The beans smell "worse" than air-roasted beans of similar ilk..  More of a
roasty-burnt popcorn smell.  However, I know this will go away because the
beans I under-roasted a few days ago are already coming alive.  It seems
whatever I'm doing with the SC/TO, rest is more important than with the
iRoast (still important with both I'll concede, but the SC/TO roast straight
out of the pan tasted horrendous, fresh iRoast still surpasses most anything
available on the market).
This also makes me wonder what would happen if I really extended the air
roast into the 12-15 minute range..  Would I get similar behavior?  I
wonder...
Steve
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

2) From: Michael Dhabolt
Steve,
<Snip>
You'll get a dramatically different cup from the extended air roast,
Not really the same as the SC/TO.  I regularly roast into that time
range and very seldom do 'fast' roasts any more.  Try it - - You'll
like it.
Mike (just plain)


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