HomeRoast Digest


Topic: Fresh Roast Plus 8 Review Update (7 msgs / 189 lines)
1) From: Tom Maynard
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.

2) From: David Morgenlender
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
==========================
==========================
=====

3) From: raymanowen
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?

4) From: Tom Maynard
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.

5) From: raymanowen
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6) From: Justin Marquez
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>
--

7) From: raymanowen
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!!


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