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Topic: i-Roast 2 Profiling (65 lines)
1) From: Walter R. Basil
I've seen some profiling techniques recently on the list and thought  
I would share this.
Roasting profiles are dependent on the roaster’s preference but here  =
is a good way to come up with one for your i-Roast 2. It requires you  =
to do at least one experimental roast. Because everyone’s  
specifications are different, you can't use someone else's profile on  =
your machine. Varying wall voltage and ambient temperature are major  
players in your profile.
I thought I'd try a profile I saw listed and they gave the profile as  =
times *after* ramp up of said temperature. They provide a reference 3- =
stage profile. 1st stage is 385 degrees for one minute. 2nd stage is  
430 degrees for 3 minutes. 3rd stage is 465 degrees for 2 minutes (or  =
your preference). What I found to work is to perform an experimental  
roast and time how long it takes to get up to that 385 degrees for  
your 1st stage. Once you attain that 385 degrees, then you count that  =
1 minute of roasting. Same thing for 2nd and 3rd stages. Time how  
long it takes for your machine to jump from 385 to 430, and 430 to  
465. Then add those ramp times to the reference profile. Seems kind  
of elementary, but I never thought of it like that until now. Maybe  
there are others who haven't thought of that either? Then again, most  =
of you probably store your beans in a cupboard. ;-)
For your experimental roasting, use the normal amount of beans (I use  =
1 cup) you usually would use. Program stage 1 for 385 at 4 minutes;  
stage 2 for 430 at 2 minutes; and finally stage 3 for 465 at 4  
minutes. This way, you get plenty of time to see how long it takes  
you to reach 385. It takes my machine 2 minutes to reach 385(375-380  
on the display), 40 seconds to reach 430 (420-425 on the display),  
and 1 minute 20 seconds to reach 465 (455-460 on the display). Using  
these ramp up time periods to add to my reference profile, I came up  
with the following profile for my machine:
Stage 1 385 for 3 minutes;
Stage 2 435 for 3 minutes 40 seconds;
Stage 3 465 3 minutes 20 seconds (manually begin cooling when needed)
I realize that the displayed temperature reading is inaccurate, but  
it does give me a rough idea.
Using this method provided a very even roasting, and possibly the  
best I've tried yet. Give it a shot. Then pull a shot! (after a two- 
day rest of course)
-Walt
--
Walter R Basil
www.basilweb.net


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