Just had a question about the importance of bean movement in a popper. For my popper, I get good movement. I'm just starting so I am slowly making my way up with how much beans I use per roast. Started at about 50 grams and the last couple of roasts, I've used 90 grams. I'm getting very good bean movement right from the start. When I roast, the beans steadily go up until about 320, I have the temp probe in the middle of the bean mass, and the roast slows down. I slow the fan, I have it on a dimmer, until the beans barely move to help the temp rise. Any faster than a slow crawl for the beans, and the temp just won't rise much. For those with poppers, do you alternate between slow movement and fast movement in an undulating pattern so that the temp rises and then move the beans and slow to rise temp and then fast again to move the beans? Or is it just simply using more beans to get a nice steady rise in temp and good movement?
I tilt my, so far unmodified, popper by sitting the front up on a 3/4" board, and I run it through a long extension cord. Typically I roast 100 grams at a time, and I have to stir for the first 2 minutes or so. Ather that there is sufficient movement that I can just watch. I've tried roasting less, about 80 grams a couple times, and I don't have to stir as long, but the roast seems to progress about the same. My roasts finish in around 7 minutes total. I haven't installed a thermometer yet. -- Dave Some days... It's just not worth chewing through the leather straps On 3/5/07, Jonathan Parungao wrote: <Snip>
If you are having issues getting the heat up, try putting the popper in a cardboard box wit the flaps positioned to recirculate the air coming out of the popper. Then the element doesn't have to do as much. This has been my method since it has gotten cold... I can send you a pic of my setup if you want. richard <Snip>
Maybe you have a thermostat issue? Some people have to bypass the thermostat. -- Dave Some days... It's just not worth chewing through the leather straps On 3/5/07, Jonathan Parungao wrote: <Snip>
I do just as you are doing at the higher temperature but I use a switch to turn the heat on and off at lower temperatures to try to profile and extend the roast. Typically, this is done till about 300 F and then I start to slow the air flow to keep the profile while using full heat. It becomes more difficult at lower outside temperatures especially since I use a glass chimney and cannot recirculate the heated air. I am not sure if I have the best approach but it is where I am at right now. Gene On 3/5/07, Jonathan Parungao wrote: <Snip>
We have a Poppery II with switches for high and low heat and dimmer for fan. Our load is usually 4 oz which gets the heat up without the beans being blown out of the popper. We start out with everything on until 290F, then switch the low heater off until 4 minutes when we switch low heater back on. At about 6 min we slow the fan down as necessary to get the heat up, but recently we get all the heat we can stand up to 435F. We are tempted to add a dimmer for the low heat element -- time will tell. We defeated the thermostat on our other popper. Hope This Helps Roger