HomeRoast Digest

Topic: bean movement in popper (6 msgs / 90 lines)
1) From: Jonathan Parungao
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?

2) From: Dave
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.
Some days...
It's just not worth chewing through the leather straps
On 3/5/07, Jonathan Parungao  wrote:

3) From: Richard Ferguson
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.

4) From: Dave
Maybe you have a thermostat issue? Some people have to bypass the
Some days...
It's just not worth chewing through the leather straps
On 3/5/07, Jonathan Parungao  wrote:

5) From: gene nandrea
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.
On 3/5/07, Jonathan Parungao  wrote:

6) From: Peregrine38
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

HomeRoast Digest