HomeRoast Digest


Topic: i-Roast 1st roast (12 msgs / 580 lines)
1) From: christina steward
So I used my i-Roast for the first time tonight.
Overall, I'm happy with the machine.  Produced less smoke/odor than I was e=
xpecting (I've been using a Zach & Dani's). I placed it in front of my stov=
etop exhaust, which is one of those that is vertically oriented & raises up=
 to use it. It left little chaff on the beans; the Z&D tended to leave quit=
e a bit. And it cooled well.
The temp readouts matched closely to what I had programmed (I used one of T=
om's listed on the SM website: 140 for 2 min, 400 for 3, 450 for 6; intendi=
ng to stop around FC). I don't have a thermocouple.
I ended up leaving the roast go longer than I had intended, however. I had =
forgotten 2 things while I was roasting, recording, listening, etc. #1, my =
batch was smaller than what Tom said he usually uses (120 gm vs 130-150). a=
nd #2 I was roasting a peaberry (Guat Ant. Especial Peaberry). I always see=
m to have problems hearing 1st crack in a peaberry. 
I heard a few snaps of what I assume was 1st crack around 4:30 to 5 minutes=
 into the roast. Then I really didn't hear much. I noted the beans were a "=
nice brown" (which doesn't mean a dark brown, to me) around 6:30 min in.  T=
hen around 8 min in, I started getting rolling cracks. Took me a while to r=
ealise this was actually 2nd. I cooled at 9 min. 
Now, the roast was nowhere near burnt, just darker than I usually go. We'll=
 see in a day or two how the beans look & taste. 
I know everyone's machine tends to be different, but does anyone regularly =
roast 120 gm to about FC, and have a profile I can try?
Thanks,
Christina
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2) From: Michael Wade
Christina:
I always roast in 130 gram batches, so I can only generalize about the 
machine's quirks and point you in a starting direction for 120 grams.
The iR2 seems to have only a relatively few temperatures that it can 
maintain.  You can program anything, but the machine seems to control to the 
nearest of it's "favorite" indicated temps so that's what I usually choose 
as the temperature points of a program.  I regularly use 350F, 370F, 405F 
and 420F, all of which my machine will maintain within 5 degrees or so.  The 
actual air inlet temperature is at least 70F higher than the temperature 
indicated on the LCD panel, so you can do fairly deep roasts with no higher 
temps than I've listed unless you want to get into 2nd, which I very seldom 
do.  Even then you should only need to go to 450 or 460.
Try something like: 5:00, 2:00, 2:00 for the first 3 stages. 
With 130g that gets me to right around 440F bean mass temp.  I would either 
lengthen the 3rd stage to 3:00 or program another stage, say 2:00 to 
give you the option to keep going if the smaller batch roasts slower.
Good luck,
Michael Wade

3) From: Vicki Smith
It is also worth taking another look at Tom's tip-sheet. It is 
constantly evolving, with the latest update done in June of this year.http://www.sweetmarias.com/hearthware.iRoasttipsheet.htmlOne of the things to note is that newer versions of the IR2 exhibit 
different fan behaviours. When I wrote about mine, which was purchased 
April 25 of this year, I mentioned that the fan speed changed when it 
was dialling in the different numbers I had set, but did not tend to 
change at other times during the roast. This was noted by Tom as well.
An aside:
When my IR2 started to misbehave a week or two ago, it developed fan 
behaviour that seems more typical of the old way the machine used to 
operate. I've been corresponding with Maria, and they are going to 
replace my roaster. I had written to Hearthware, and gotten no response. 
Once again, SM shows us how well they support us and the products they sell.
Vicki

4) From: Sandy Andina
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Last night, I roasted a 150 gm batch of Metropolis Red Line greens  
(aka Greenline).  Never had a problem with it before in the i-2 using  
preset 1. But the beans moved very sluggishly (there was a pale  
straggler sitting on the outside bottom and it never budged); I saw a  
spot of oil at 3:39 remaining and hit "cool." Too late--five seconds  
later the circuit breaker kicked in and shut the machine off. I  
immediately unplugged the roaster and dumped the beans--now dark  
Vienna/FC+ melange with a few French and a few stragglers--into my  
colander to cool.  (This is how the original i-Roast fails if I roast  
more than 120 gm and I use either preset instead of programming it;  
it also happened once before with the i-2 when I tried to roast some  
of those swollen fermented non-SM JBM greens). After 1/2 hr. I tried  
a 120 gm batch, same preset--took it successfully to City+ at 4:12  
remaining, as I did a subsequent 120 gm batch.   This morning the  
whole mess is outgassing fragrantly and nicely, and the bean munch  
confirms I rescued the first batch just before the brink of disaster.  
Should be just through the pound of Black Cat Intelly gave Gordy  
after his class by the time this outgasses enough.  That'll be Wed.  
morning; if I roast another batch, it should be ready Sun. when I  
return from WI (leaving Thurs. night--hoping Gordy uses some beans to  
practice pulling shots in my absence, since he needs a bit more  
confidence to apply for barista or even PBTC jobs for the summer).
On Jul 9, 2006, at 8:28 AM, Vicki Smith wrote:
<Snip>
Sandy
www.sandyandina.com
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Last night, I roasted a 150 gm =
batch of Metropolis Red Line greens (aka Greenline).  Never had a =
problem with it before in the i-2 using preset 1. But the beans moved =
very sluggishly (there was a pale straggler sitting on the outside =
bottom and it never budged); I saw a spot of oil at 3:39 remaining and =
hit "cool." Too late--five seconds later the circuit breaker kicked in =
and shut the machine off. I immediately unplugged the roaster and dumped =
the beans--now dark Vienna/FC+ melange with a few French and a few =
stragglers--into my colander to cool.  (This is how the original =
i-Roast fails if I roast more than 120 gm and I use either preset =
instead of programming it; it also happened once before with the i-2 =
when I tried to roast some of those swollen fermented non-SM JBM =
greens). After 1/2 hr. I tried a 120 gm batch, same preset--took it =
successfully to City+ at 4:12 remaining, as I did a subsequent 120 gm =
batch.   This morning the whole mess is outgassing fragrantly and =
nicely, and the bean munch confirms I rescued the first batch just =
before the brink of disaster. Should be just through the pound of Black =
Cat Intelly gave Gordy after his class by the time this outgasses =
enough.  That'll be Wed. morning; if I roast another batch, it should =
be ready Sun. when I return from WI (leaving Thurs. night--hoping Gordy =
uses some beans to practice pulling shots in my absence, since he needs =
a bit more confidence to apply for barista or even PBTC jobs for the =
summer).
On Jul 9, 2006, at 8:28 AM, Vicki Smith =
wrote:
It is also worth taking another = look at Tom's tip-sheet. It is constantly evolving, with the latest = update done in June of this year. http://=www.sweetmarias.com/hearthware.iRoasttipsheet.html One of = the things to note is that newer versions of the IR2 exhibit different = fan behaviours. When I wrote about mine, which was purchased April 25 of = this year, I mentioned that the fan speed changed when it was dialling = in the different numbers I had set, but did not tend to change at other = times during the roast. This was noted by Tom as well. An = aside: When my IR2 started to misbehave a week or two ago, = it developed fan behaviour that seems more typical of the old way the = machine used to operate. I've been corresponding with Maria, and they = are going to replace my roaster. I had written to Hearthware, and gotten = no response. Once again, SM shows us how well they support us and the = products they sell.Vicki homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-50-213425875--

5) From: Mike Sieweke
Christina,
I always roast 4 oz (113.4 g), because that way I get an even
number of roasts per pound.  Also, my i-Roast runs pretty hot,
so my numbers may not work for you.  A digital thermometer is
very helpful for fine-tuning the roast and finding out how
well/poorly calibrated your roaster is.
Lately I've been using this profile:
385 for 10 min
410 for  5 min
With Harar Horse I'll stop at 10 min, which is before second
crack.  The bean mass temperature is 440F from 9:00 to 10:00.
If I let it go into the next cycle, second crack starts at
about 10:15; and the beans get to 454 by 10:30.  The best
flavor development is with a 10 minute roast.
Mike
On Jul 8, 2006, at 7:57 PM, christina steward wrote:
<Snip>

6) From: christina steward
Thanks for everyone's replies!
Now I've got more profiles to try than time to drink it all!  I guess I'll =
just have to try harder...
My batch seemed to roast faster compared to Tom's notes on the tip sheet, s=
o maybe my machine does run hot.  
But those beans sure smell great today!
I'll be trying them tomorrow... 
Christina
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7) From: David Schooley
On Jul 9, 2006, at 3:47 PM, christina steward wrote:
<Snip>
You said earlier that you use 120 gram batches where the tip sheet  
uses 130-150 gram batches. The smaller batches will cause a faster  
roast. I normally use 150 gram batches so that I have three roasts  
per pound of beans. The only time I deviate from 150 grams is when I  
am roasting from one of the 1/2 pound bags in the sampler pack I got  
with the roaster. I use 110-111 gram batches when roasting from the  
sampler pack to keep batch sizes consistent between roasts. The  
smaller batches finish at least a minute sooner for the same degree  
of roast. I am using a low-temperature profile very similar to what  
Michael gave you. The results might be different with the higher  
temperatures you get with the factory presets, but I have not used  
the presets enough to know.

8) From: George Steinert
This is a multi-part message in MIME format.
What Hearthware does not put in the instructions for the iRoast is that
PreSet 1 is designed for 75 grams of greens.  It was set up this way as a
"comfort zone" issue for people who had used an earlier version of their
roaster. 
 
George Steinert
Sacramento
 

9) From: Sandy Andina
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I'd always thought that Preset 1 is the default for most beans and  
Preset 2 is a longer, hotter profile for "hard" beans like most  
Centrals.
On Jul 9, 2006, at 7:45 PM, George Steinert wrote:
<Snip>
Sandy
www.sandyandina.com
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I'd always thought that Preset 1 =
is the default for most beans and Preset 2 is a longer, hotter profile =
for "hard" beans like most Centrals.
On Jul 9, 2006, at =
7:45 PM, George Steinert wrote:
What = Hearthware does not put in the instructions for the iRoast is that = PreSet 1 is designed for 75 grams of greens.  It was set up this way = as a "comfort zone" issue for people who had used an earlier version of = their roaster.    George Steinert Sacramento   = --Apple-Mail-61-242581116--

10) From: Michael Wade
This is a multi-part message in MIME format.
Sandy:
Nah, George is right on the money.  You can check it out at:  =http://www.i-roast.com/cus_01.php"We recommend to use only 70 - 80 grams for Preset 1 with the i-Roast 2 =
to ensure an even roast.*
...*Many of our customers still enjoy our Precision, so for that reason, =
in the i-Roast 2, Preset 1 is set at 450 F for 10 minutes."
Michael
  I'd always thought that Preset 1 is the default for most beans and =
Preset 2 is a longer, hotter profile for "hard" beans like most =
Centrals.
  On Jul 9, 2006, at 7:45 PM, George Steinert wrote:
    What Hearthware does not put in the instructions for the iRoast is =
that PreSet 1 is designed for 75 grams of greens.  It was set up this =
way as a "comfort zone" issue for people who had used an earlier version =
of their roaster. 
    George Steinert
    Sacramento
  Sandy
  www.sandyandina.com

11) From: Sandy Andina
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Whoa!  That's very different from the presets in the original i- 
Roast. Next batch I'll try Preset 2, and then the profiles I'd worked  
out in the original i-Roast.
On Jul 9, 2006, at 10:41 PM, Michael Wade wrote:
<Snip>
Sandy
www.sandyandina.com
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	charsetO-8859-1
Whoa!  That's very different =
from the presets in the original i-Roast. Next batch I'll try Preset 2, =
and then the profiles I'd worked out in the original =
i-Roast.
On Jul 9, 2006, at 10:41 PM, Michael Wade =
wrote:

...*Many of our customers still enjoy our = Precision, so for that reason, in the i-Roast 2, Preset 1 is set at 450 = F for 10 minutes."

Michael

 I'd always thought that Preset = 1 is the default for most beans and Preset 2 is a longer, hotter profile = for "hard" beans like most Centrals. On Jul 9, 2006, at = 7:45 PM, George Steinert wrote:
George Steinert
= = --Apple-Mail-69-251389819--

12) From: Vicki Smith
Given that the IR2 seems to have a built in max of 350 for the first 
bit, I've always wondered why they start the presets out so high. When I 
get my new IR2 I am going to do some charting to see exactly how long it 
takes the temps to reach that first temperature on preset 2.
vicki


HomeRoast Digest