HomeRoast Digest


Topic: Idiot's guide for an iRoast (3 msgs / 113 lines)
1) From:
 
Hi gang,  I am still trying to work on perfecting some roasting =
profiles.  I try to do it by ear, sight and smell but cannot get =
consistant results.
I have an Iroast 1 (older model).   I usually roast at an ambiant 70 =
temperature and use 5.4 Oz of green beens.  
1st stage  340 for 3:00 minutes
2nd stage at 385 for 3:00 minutes
3rd stage at 440 for 6 mintues.  I terminate when I think 2nd stage has =
stareted.
Can you give me variations of the above to achieve
1.   City
2.  City +
3.  City ++
Thanks! 
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2) From: Brett Mason
Hi Jay,
What are your 5 favorite beans?  Perhaps these would help the list to
help you profile a given bean, and you can extrapolate from there...
Brett
  RWA
On 2/23/07, jay  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Ross
Hi Jay,
Sounds like you have FC to FC+ mastered.  I would stick with that program 
and just cool the beans earlier for the lighter roasts.   If you want 
consistency that you can compare with other people's programs with the 
IRoast - probe it and get a Variac.  The IRoasts are so voltage sensitive it 
is meaningless to talk about programs untill we all get Variacs and install 
temp probes in the bean mass (easy mod). SM sells a thermometer with an 8 in 
probe that works well.  Just drill a hole in the removable metal chaff 
collector and a hole in the screen on the chaff collector lid and you can 
have bean mass temp which we can all talk about and compare apples to 
apples.  Until then your best bet is what you are doing now, listen, watch, 
and cool.  My IR2 temp readout is all over the place at first crack, it 
varies from 320 to 340 air temp and has no linear relationship with bean 
mass temp so I have totally given up on it.  The temp probe is nice,  1st 
crack consistently starts at 400 degrees bean mass temp and 2nd comes right 
after 450.  Add a variac and we can compare notes.
Regards,
Ross


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