HomeRoast Digest


Topic: Ambient temperature problems with I-Roast2 (17 msgs / 562 lines)
1) From: Dave McCracken
I got a new I-Roast2 last spring.  I roast in my garage with the door open to 
allow the smoke to escape.  As I've used it through the fall I've had to 
adjust my roast profiles to compensate for the ambient temperature.
This weekend I had to roast with temperatures in the mid-30s.  I set the 
profile to my "roast the heck out of it" (6:00, 2:00, 1:00, 
2:00, 2:00).  The temperature readout on the front never got above 
400, and I never heard a crack.  At the end of the 13:00 I had nicely brown 
beans (probably city to FC color), but they were still small.  They have a 
tolerable flavor but with baked overtones.
The temperatures are now stuck below 30 and will be for a couple more days.  I 
need to roast more, but don't want another baked batch.  Does anyone have any 
suggestions?
Thanks,
Dave McCracken

2) From: derbyrm
Feed it warm air from a space heater?  (on a separate circuit)
Roger
derbyrmhttp://home.insightbb.com/~derbyrm

3) From: miKe mcKoffee
[de-cloaking]
Surround the IR sides with a cardboard box leaving a few inches clearance on
each side (for safety), top cover optional and adjustable as needed. Goal is
to effectively raise ambient air temp surrounding roaster. Remember that air
roasters heat the incoming ambient air with a relatively fixed heating
capacity designed to work around room temp so when ambient drops may often
not be able to heat enough. Even with boosted voltage to my Rosto I use this
technique below 40f and can and have roasted down to at least 20f while
still maintaining profiling capabilities. (ie more than enough heat to
maintain a desired ramp) With the Rosto I'm also blocking 50% of the air
outlet increasing re-circulated air.
[cloak engaged]
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

4) From: Mike Koenig
Dave,
I stand a cardboard box vertically on it's side, so the open top is
facing me, and put my Iroast in there.  I can move the roaster more
toward the front or back to control how much re-cylced air gets pulled
in.  I've roasted as low as 20F ambient temp this way, and I don't
have a problem with baking (I seem to need the box below about 55 F).
Usually (unless it's really cold) I move the roaster partway out of
the box during first crack to slow the roast down a bit,  and take the
box away completely for cooling.
--mike
On 1/16/07, Dave McCracken  wrote:
<Snip>

5) From: Karl Harder
IMHO forget the cardboard unless you have a BIG fire extinguisher to put out 
the fire that will probably result.
Go to the hardware store and get a roll of aluminum or galvanized steel of a 
with that will shield your unit when you surround your roaster...  The 
story... Had a Weber BBQ set on a small table in the back yard.  The wind 
would blow the fire out..... So I put it in a large cardboard box....worked 
GREAT till the day I went into the house for something and came out to see a 
big fire.  I got a 6 gallon bucket of water from the swimming pool and 
quickly put it out.  The fire had caused the propane hose and regulator to 
fail  The FIX.  Replaced the BBQ and hose, moved the table to an area in the 
yard where it would not matter if it burned to the ground. Got a roll of 
aluminum about 18" wide and surrounded the new BBQ with it.  Works great and 
inexpensive.  I live in S Calif and the rolls of metal are a stock item at 
Home Depot..
I got a second chance.  You may not.
Karl
kcharder

6) From: Dave Ehrenkranz
I use my iRoast 2 inside the house. The aromas are great and although  
I do not see smoke I have learned I must remove the battery from the  
nearby smoke alarm. My wife who does not appreciate the odor of  
coffee being roasted (go figure) has not complained. I believe I  
commonly roast in the City to Full City range. I do not get any oils  
on the outside of my freshly roasted beans. Maybe if I did even I  
would mind the smoke (which I have not seen) in the house.
dave
On Jan 16, 2007, at 10:09 AM, Dave McCracken wrote:
<Snip>

7) From: miKe mcKoffee
The idea of using a cardboard semi-enclosure to increase ambient temps with
air roasters in freezing weather is not new or novel. This is my 5th Winter
using the technique, which I first tried based on input from others who had
already been using the method. Obviously common sense comes into play any
time roasting coffee, that and following the recommendation to never leave
coffee roasting unattended! 
As far as the resulting "probable fire", ain't happened in 5 Winters
hundreds of roasts nor is it likely to happen IMO and experience. The
purpose is not creating an outdoor wind break (or even be subject to blowing
wind knocking it over) for an open flame BBQ but rather a stable AND
supervised roast enclosure setup to raise ambient roaster surrounding temps
to about room temp, ~70f. Since the magic number is farenheit 451 and heater
element would indeed highly likely get hot enough to ignite cardboard it's
not a good idea to put cardboard inside the roaster! (duh) When used in a
sane manner the cardboard roast enclosure itself remains much cooler that a
Summer's day and chance of spontaneous combustion minimal at best IMO.
Occasionally thought about building a "permanent" non-flamable Winter
roasting enclosure but haven't bothered. Why? Even at minimal cost it'd
still mean at least one pound less greens!
I agree using a BBQ inside a cardboard box attended or unattended highly
likely not a good idea.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

8) From: Eddie Laperruque
Like your idea Mike - thanks...
earl

9) From: Sandy Andina
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I dunno.....I just roast indoors and put up with the smoke (turning on
the range hood and ceiling fans and opening windows as soon as the
cooling cycle starts.  (Of course, it's a PITA pulling and replacing
the smoke alarm batteries, but this IS a labor of love, right?
Sandy
www.sandyandina.com
www.sass-music.com
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I dunno.....I =
just roast indoors and put up with the smoke (turning onthe range hood and ceiling fans and opening windows =
as soon as thecooling cycle starts.  (Of =
course, it's a PITA pulling and replacingthe =
smoke alarm batteries, but this IS a labor of love, =
right?
Sandywww.sass-music.com
= = --Apple-Mail-229--428635977--

10) From: Larry English
  I picked up on one of miKe's earlier posts on this technique and now my
Gene Cafe roasts inside a cardboard box, open only to the front, with a
bright lamp shining into the box so I can judge roast level visually.  I
never leave the roaster (never!); I've checked the sides and top of the box
during roasts and they are warm but not hot.  The technique allows me to
roast in temps around 40 in the garage (high 20s outside sometimes).
  This should work for the iRoast2 as well - I have one but always use it in
the kitchen under a range hood with dryer hose from roaster to hood.
Larry
On 1/16/07, miKe mcKoffee  wrote:
<Snip>

11) From: Lynne
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I have to figure something out, because I can't reach the smoke alarm 
to remove the batteries (and don't have any standable chairs yet... 
lol, I love moving). You'd think w/the back door wide open AND an open =
window that the alarm wouldn't go off...
This sucks because I love roasting on the stove. Suits my un-scientific =
personality.
(Should have seen me the last time I roasted here - alarm went off, & 
in my haste, I knocked over lots of the beans I was roasting. Gave a 
quick order to "Will-Eat-Anything-That'll-Take-Me-To-The-Vet-Hospital" =
Emma ("Do NOT eat those!!"), which she surprisingly obeyed, all 
happening while little scared Sammy tried to make his way across the 
kitchen floor for me to pick him up, his Fear of Strange Fire Alarm 
Sounds outweighing he Fear of Floors W/out Rugs...)
Despite all of this, my two roastings (one was Yellow Bourbon, the 
other Papa New Guinea) came out terrific (I carefully picked up every 
single bean that landed on the floor, dusted them off individually, and =
replaced them in the pot. No, this I will NOT waste.). I am drinking 
some of the Yellow Bourbon now - smooth, delicious... THIS is what 
coffee is all about!
Lynne
On Jan 16, 2007, at 10:30 PM, Sandy Andina wrote:
<Snip>
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I have to figure something out, because I can't reach the smoke alarm
to remove the batteries (and don't have any standable chairs yet...
lol, I love moving). You'd think w/the back door wide open AND an open
window that the alarm wouldn't go off...
This sucks because I love roasting on the stove. Suits my
un-scientific personality.
(Should have seen me the last time I roasted here - alarm went off, &
in my haste, I knocked over lots of the beans I was roasting. Gave a
quick order to "Will-Eat-Anything-That'll-Take-Me-To-The-Vet-Hospital"
Emma ("Do NOT eat those!!"), which she surprisingly obeyed, all
happening while little scared Sammy tried to make his way across the
kitchen floor for me to pick him up, his Fear of Strange Fire Alarm
Sounds outweighing he Fear of Floors W/out Rugs...)
Despite all of this, my two roastings (one was Yellow Bourbon, the
other Papa New Guinea) came out terrific (I carefully picked up every
single bean that landed on the floor, dusted them off individually,
and replaced them in the pot. No, this I will NOT waste.). I am
drinking some of the Yellow Bourbon now - smooth, delicious... THIS is
what coffee is all about!
Lynne
On Jan 16, 2007, at 10:30 PM, Sandy Andina wrote:
I dunno.....I just roast indoors and put up with the smoke
(turning on
the range hood and ceiling fans and opening windows as soon as the
cooling cycle starts.  (Of course, it's a PITA pulling and replacing
the smoke alarm batteries, but this IS a labor of love, right?
Lucida =
GrandeSandy
Lucida =
Grandewww.sandyandina.com
Lucida =
Grandewww.sass-music.com
=
--Apple-Mail-4--395306877--

12) From: TINK1969
As odd as it sounds, when it is too cold to use my iRoast 2 outside I roast  
in the bathroom with the door closed and the exhaust fan on.  It has never  
set off the smoke detector although the bathroom will smell like caramel for a  
few days afterward.  I can't remember who suggested this to me, perhaps  
someone on this list?
 
Kim B

13) From: Sandy Andina
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Looks like someone needs to offer a stepladder "tradition."
On Jan 17, 2007, at 6:45 AM, Lynne wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Looks like someone needs to =
offer a stepladder "tradition."
On Jan 17, 2007, at 6:45 =
AM, Lynne wrote:

I have to = figure something out, because I can't reach the smoke alarm to remove = the batteries (and don't have any standable chairs yet... lol, I love = moving).

Sandywww.sass-music.com
= = --Apple-Mail-238--358031853--

14) From: Sandy Andina
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I've done that--I also crack the glass louvers on the window over the  
tub if the temp outside is above zero.
On Jan 17, 2007, at 3:51 PM, TINK1969 wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-239--357750033
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I've done that--I also crack the =
glass louvers on the window over the tub if the temp outside is above =
zero.
On Jan 17, 2007, at 3:51 PM, TINK1969 wrote:
= As odd as it sounds, when it is too cold to use my iRoast 2 outside = I roast in the bathroom with the door closed and the exhaust fan on.  = It has never set off the smoke detector although the bathroom will smell = like caramel for a few days afterward.  I can't remember who suggested = this to me, perhaps someone on this list?   Kim = B Sandywww.sass-music.com
= = --Apple-Mail-239--357750033--

15) From: TERRY TITSWORTH
I have been stuck in the Oklahoma Ice Storm leftovers (2 inches of ice on
the ground and temps hovering around 33-34 F) and finally got around to
cutting a 4" hole in some lexan (plastic) so I could exhaust my IR2 to the
outside. My wife (non-coffee/tea/cola drinker) can't stand the 'smell' of
the roasting beans so I am unable to roast in the house, for any reason.
I made the panel to insert in a back porch window and eject the aromas to
the south. Since today's enclamate weather was from the north, that worked
out well.
I was able to roast several 120 gram batches.
My unit typically runs on the high side of temps. Depending on the stage it
is in, it can run almost 30-35 degrees higher than the readout is
indicating.
I used a program of 5 minutes at 350, 5 minutes at 410 and 5 minutes at 430.
Most roasts were stopped after 9 to 9:30 minutes.
Most of the roasts were in the full city range, with one going possibly into
full city+.
After I put everything away I checked the temps with my multi-tool and the
temps on the porch was reading 43 degrees F.
If I had been using the Rosto I am sure that I wouldn't have gotten past the
tan stage.
I realize that almost every one of our units run differently, but I thought
I would share the fact that some of the units do operate at rather low
ambient temps.
TerryT
On 1/16/07, Sandy Andina  wrote:
<Snip>
-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...
(I'm the tall guy in the middle)

16) From: Dave McCracken
On Tuesday 16 January 2007 12:09 pm, Dave McCracken wrote:
<Snip>
Just a quick note to let everyone know I tried the box solution and it worked 
like a charm.  Two good roasts this past very cold week.
Thank you everyone for all your suggestions.
Dave McCracken

17) From: Blake R.
You need to get the ambient temperature to at least 50 degrees.  I use mine 
in the bathroom where I have a good exhaust fan.  Or you can use the dryer 
tube attachment and use a flexible aluminum vent and close a window on it 
just enough to hold it and vent to the outside.  Put towels on each side to 
prevent smoke and cold from coming back in the house.  This worked well for 
me.
Blake


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