For those of you who opted to read my original review of the FR+8 on Coffee Geek, I have since updated it to include my temperature monitoring update. Basically, I thrust a small gauge thermocouple wire (with attached DMM) into the roasting chamber to monitor roasting chmber temps. No modifications to the FR+8 are required ... and the process control improvesz dramatically! I now feel that I am able to reproduce Tom's suggested roast levels for various green beans reproducibily and consistantly -- using temperatures alone, from his published data. I've just done three batches from green to Vienna (and beyond!) that I'd never have dared do without the roasting chamber temperature feedback I now have. For example: 5 minutes at 465F? I don't think so! My temp readout gives me a great deal of luxury! Tom.
Tom, I can't seem to find the updated review on CoffeeGeek. Do you have a = link? I've also used a thermocouple with my FR+8. So far, the results are interesting, but I haven't gotten consistent enough results to really = take advantage of the information. But, I also haven't used it very much so = far. IAE, I'm curious about what you've come up with. Dave On Tue, 14 Nov 2006 22:20:33 -0600, you wrote: <Snip> Coffee <Snip> update. <Snip> into the <Snip> the FR+8 <Snip> various <Snip> from <Snip> never <Snip> have. <Snip> gives me a <Snip> unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings========================== ========================== ===== Dave Morgenlender e-mail: dmorgen ========================== ========================== =====
Here's what you said- "...I thrust a small gauge thermocouple wire (with attached DMM) into the roasting chamber to monitor roasting chmber temps." I have to admit, you could probably read the "attached DMM" through the glass wall of the roasting chamber. Mine is not small enough to fit within the chamber, and/ or it would turn to DMM Goo well before First Crack, and the Alkaline cells would probably become rather dynamic in the process. Cheers -RayO, aka Opa! Got Grinder?
Dave, Eddie, RayO: I double checked the CG site and sure enough, there is no updated review. I can't imagine what happened: I logged in, edited the existing review, added the temperature measuring info, proofed it and submitted it. Now it's gone! I'll have to try again. RayO: I'll have to reword my sentences for you. As you can well imagine, only the thermocouple wire is thrust anywhere. Eddie: If I can get a revised review to stick on CG, I'll consider cross posting to homeroasters.org. Dave: Having the chamber temperature gives me a lot more confidence in my roasting. Simply twisting the timer knob on the FR8+ and then watching and listening to the beans (while satisfying) just wasn't enough for a noob with no real ideas of significant roast stages. Now, when I hear First Crack starting around 401F I know that I'm on track. If I want to take a batch to Full City+ then I know I'm shooting for a temperature around 450F. Of course, each bean is different -- but I simply note this on my roasting log sheet, and I'll be ready for it next time around. The thermometer also confirms that I'm definitely into Second Crack and the sounds are not tail-end, outlying First Crackers -- something I was never quite sure of before: "Was that the very last First Crack, or the very first Second Crack?" A glance at the DMM helps to answer that question. This is an issue with the FR+8 because, as you know, it zips right along with barely any breathing room between FC and SC. And, finally, since my thermocouple wire fits neatly through the chaff collector mesh, I didn't have to drill any holes or modify my roaster in any way. I can't imagine why I didn't do it on my very first batch. Tom.
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Got a good source on metal sheathed type-K themocouples? Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX) On 11/17/06, raymanowen wrote: <Snip> --
Ach, du Lieber! My Denver source finally dried up. For 30 years, Instrument Service Co was my source for temperature measurement stuff. Now I guess my source is Omega Engineering again. Their prices were not bad 30+ years ago, and they had very informative Temperature Measurement Handbook for free. If you go to their website, they have all kinds of free literature about stuff you didn't even know you didn't know about! Brown will show up at your door sweating, pulling a wheelbarrow full of manuals, if you check 'em all off. You just have to complete and send in a 125 question test before they'll send you any new editions in a year-ha ha, ho ho. Cheers -RayO, aka Opa! Getting Senior Discount!!