HomeRoast Digest


Topic: iRoast problem (4 msgs / 83 lines)
1) From: Kit Anderson
I have had an iRoast 1 for a little over a year. The other evening 
during a roast, the TC temp dropped to 336 and would not move. I let it 
sleep overnight but the roast only got up to 336. I was told by 
Hearthware to email one of their employees. I did several times over a 
week but had to call this morning. There is no repair service, only 
replacement. They offer a 20% discount off the replacement costs. $109 
for an IR 1 and $139 for an IR 2. ($87.20 and $111.20 with discount.
I ordered the 2 but was looking for a reason to get a Gene Roaster since 
an IR has cost me $260 in 12 months.
Kit

2) From: STP
Kit,
What roast curves have have you found to work well with your iRoast?
Also, have you measured voltage at the receptacle?  I'm curious b/c
I'm still struggling to pin down a curve.  I have a feeling my beans
are coasting past Full City.
--Kevin

3) From: Kit Anderson
Hey Kevin,
The IR has a built in profile regardless of input; 2 min to get to 
~340F, 2min to get to ~385F. These are temps from a thermocouple in the 
beans. The on board temps are useless as they do not correlate with the 
bean temps. The next step is where you can control the rate heating. You 
want to slow down the temp rise more for a lighter roast so you get an 
even roast. I program only one temp; 385 for 10 min . It will take 
about  7-8 minutes total to get  to City+ (435F). After that, it will 
take 10 min total to get to FC, so I program 395F for FC and FC+. Then 
the roast slows after first crack and I can push the cool button at the 
exact temp I want and get very even roasts. It takes about 8.5 min to 
get to FC+.
My voltage is 122.7 and drops to 121 with the IR running. I tried using 
a variac but the fan slowed with the temperature. The single temp 
profile works best for me.
Kit
STP wrote:
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4) From: STP
Kit,
Thanks for the info.  Your suggestion seems to fit with what I'm
seeing.  My roasts are extremely dark after only six minutes. One
temperature of 385 for 10 minutes will ramp up gradually according to
the thermodynamic properties of the roaster and slowly brown the bean.
 In fact, this is what I'm seeing in stage 2 (360 for 3) where my
beans look "City" on the outside but 1st crack doesn't happen (it may
if I leave it at that temp for longer).  I'll try this tonight on some
of Guatemala San Marcos.  Thanks for your help.
Kevin
On 10/12/06, Kit Anderson  wrote:
<Snip>
-- 
--Kevin


HomeRoast Digest