HomeRoast Digest


Topic: Drum Roasting Profiles (3 msgs / 71 lines)
1) From: jthompso
Good afternoon everyone.  I roast with the Javapro-crc from coffee roasters
club (which I am really starting to like) and am looking for suggestions on
when to add/remove heat.  The Java pro has 2 heating elements, and I guess
I'm looking for what is the best time to drop the heat or ramp up or extend
the roast or whatever.  For example, if I'm roasting a Harrar, what would I
do to get the most blueberry out of the bean?  Thanks for any suggestions!
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2) From: Ken Mary
<Snip>
Without a bean temperature probe, you must rely on oven temperature and
timing. The bean load must be kept the same, or you can develop a family of
profiles for different loads.
I use a toaster oven and small homebuilt drum, similar to your setup except
I can measure bean temperature. You need full heat until a few minutes
before first crack, then reduce heat about 50%. You must experiment with
this timing and degree of heat reduction until you can hear a quiet period
of about 2 to 4 minutes between end of first and start of second. To get any
roast degree less than full city, you must use timing and/or oven
temperature based on experience.
What profile lengths do you normally get from the roaster?
--

3) From: RK
For a 3to 4 lb batch I preheat the drum and grill to 510 then insert the 
beans, when 1st gets going a bit I lower the temp to 470 and let it get thru 
first. I try to get 4 to 5 min. between the start of first to the end of the 
roast.
If its getting close to my time target and 2nd has not started I bump the 
heat back to 500 and as soon as I hear the crackle of 2nd I cut the heat to 
low and coast to finish.
RK


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