HomeRoast Digest


Topic: scorched beans (9 msgs / 601 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
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2) From: Coffeenut
This is a multi-part message in MIME format.
Mark,
Maybe a bit more info about your setup and procedure would help solve the
problem.  Do you have some sort of flame deflector between the drum and the
burner?  I use a metal grate right on top of the burner with a double layer
of those diamond shaped ceramic grill stones across the length/width of the
grate.
Rick  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Marc Dupuis
Sent: Saturday, January 27, 2007 7:07 PM
To: homeroast
Subject: +scorched beans
I use a RK drum and I have been producing scorched beans and I am looking
for possible causes.
md  
Free Alerts : Be smart - let your information find you ! be smart - let
  your information

3) From: Brett Mason
Too hot.
Do you have a thermometer?  This can help overall.
Do the flames lick the drum?  That's probably bad, so if so, get a heat
diffuser  - anything to keep the heat but remove the direct fire on the
drum....
Do the flames hit the thermometer?  it won't help much if it is measuring
the flames rather than the ambient heat inside the BBQ...
OK, just thoughts - hope it helps...
Brett
On 1/27/07, Marc Dupuis  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: RK
This is a multi-part message in MIME format.
mark I would ditch the brickets that you have on top of the plate. try =
it without them and drop your temps. 25 degrees and go from their.
RK

5) From: RK
This is a multi-part message in MIME format.
Just an after thought. If you really like the bricketts on top of the =
plate, try it with the temps lower. But I really think that with them =
removed and just using the plate that you should stop the scorching. =
Scorching usually occurs when the flame is hitting the drum or there is =
to much heat in one part of the drum, caused by uneven burners, the =
plate usually will take care of the uneven burner response.
Or last but not least not enough bean movement.
Also over stuffing the drum will reduce the bean movement and could =
cause some scorching.
Check your burners without the plate and see if at the setting your are =
using that the burners are burning the same, if not adjust the controls =
to get them even, then mark the burners with a sharpie so you can repeat =
after replacing the plate.
RK

6) From: Coffeenut
This is a multi-part message in MIME format.
RK,
Mark mixed his answer to me inside of my reply message to him which I think
caused some confusion.  I'm the one using the briquettes (those were my
words).  He says that he is using a steel plate.
I agree with the others about the importance of a fast acting/accurate
thermometer or thermocouple for grill-roasting coffee.  The typical grill
thermometers are so slow to react that you could be well above the temp
shown by the time the grill thermometer catches up.  I have a TelTru (good
quality analog) and the lesser quality grill thermometer that came with the
grill.  The TelTru will be reading 100 to 150F higher than the cheapo grill
thermometer for several minutes before the grill thermometer catches up.  A
digital/thermocouple based device would be best and I'd like to get one.
Which one do you gents recommend?
Rick  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of RK
Sent: Sunday, January 28, 2007 8:40 AM
To: homeroast
Subject: Re: +scorched beans
Just an after thought. If you really like the bricketts on top of the plate,
try it with the temps lower. But I really think that with them removed and
just using the plate that you should stop the scorching. Scorching usually
occurs when the flame is hitting the drum or there is to much heat in one
part of the drum, caused by uneven burners, the plate usually will take care
of the uneven burner response.
Or last but not least not enough bean movement.
Also over stuffing the drum will reduce the bean movement and could cause
some scorching.
Check your burners without the plate and see if at the setting your are
using that the burners are burning the same, if not adjust the controls to
get them even, then mark the burners with a sharpie so you can repeat after
replacing the plate.
RK

7) From: Coffeenut
Mark,
I don't have one of the RK drums, so 2lbs is the absolute max I can do =
in my
drum (a modified Alpenrost drum from an Alp that died).  My typical =
roast is
1.5lbs and I don't record degrees per minute any more.  I used to do all
that stuff, but now simply watch the roast temps, watch smoke levels, =
manage
the ramp up when necessary, try to maintain a steady temp through 1st C =
and
then back off approaching 2nd C so that I don't rush into it.  I think
unless we had very similar grills, heat deflection, thermometers, and
placement of same, comparing my temps to yours could be pretty =
fruitless.
I'm not trying to be unhelpful, just have learned that grill roasting =
and
comparing temps isn't quite as "scientific" as being able to compare =
results
with a manufactured product like a Hot Top, Gene Café, etc.  My temps =
often
do not align with what other grill-roasters are seeing.
Rick
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Marc Dupuis
Sent: Sunday, January 28, 2007 10:39 AM
To: homeroast
Subject: RE: +scorched beans
Rick,
What are your temperatures for a 2 pound batch? How many degrees/minute?
From: "Coffeenut" 
Reply-To: homeroast
To: 
Subject: RE: +scorched beans
Date: Sun, 28 Jan 2007 10:32:40 -0500
RK,
 
Mark mixed his answer to me inside of my reply message to him which I =
think
caused some confusion.  I'm the one using the briquettes (those were my
words).  He says that he is using a steel plate.
 
I agree with the others about the importance of a fast acting/accurate
thermometer or thermocouple for grill-roasting coffee.  The typical =
grill
thermometers are so slow to react that you could be well above the temp
shown by the time the grill thermometer catches up.  I have a TelTru =
(good
quality analog) and the lesser quality grill thermometer that came with =
the
grill.  The TelTru will be reading 100 to 150F higher than the cheapo =
grill
thermometer for several minutes before the grill thermometer catches up. =
 A
digital/thermocouple based device would be best and I'd like to get one.
Which one do you gents recommend?
 
Rick
 
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8) From: Ed Needham
Rotation too slow.  Direct flame too close to the drum.  Roast too long into 
second crack.  Stopping the rotation while the beans are in the drum. ???
It's hard to say because in the 6 years (?) I've been drum roasting it's 
never happened to me.
Tell me how you roast.  What are you calling scorched beans?
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

9) From: RK
This is a multi-part message in MIME format.
<Snip>
think caused some confusion.  I'm the one using the briquettes (those =
were my words).  He says that he is using a steel plate.
That's what I get for reading email before my usall 2 cups of coffee. =
sorry for the mix-up. I just got a batch last night with some scorching, =
I was talking to the neighbor and did not notice that the coupling set =
screw on the motor had become loose causing the drum to stop rotating, I =
caught it about 2 mins later but by the time I got it tightened and =
rotating again the excessive heat in one spot did scorch some of the =
beans but not many.
Simple rule of thumb, Roasting is all about the heat and mixing, and =
time.
There are many variable that can cause scorching
but 2 that reamain on top are (to much heat) (not enough mixing of the =
beans)
RK


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