In reverse order:
It's been quite humid here for a couple of weeks. Moderate temps mean
we've had the house open so everything has that vague dampishness to it
- including the CR. The last four times I've roasted I let the machine
preheat for a couple of minutes to drive out moisture. All I can say is
"preheating is now my SOP". This morning's Monkey and Puro Scuro roasts
hit second crack a good minute earlier than they typically do and the
aromas from the roaster were much nicer than prior roasts have produced.
Is there any roasting benefit to be had in using a small piece of foil
or foiled tape to seal the gap between the chaff basket and the roasting
chamber? Not the exhaust port through which the chaff gets sucked, just
the little 1/8" space beneath the inner curved edge of the basket.
After every roast I have fully as much chaff in the screen UNDER the
basket as there is IN the basket...
Is Harvey as reliable as Brown? He's a cheaper date than Brown and
performs faster too *winkwink*. Plus Harvey gets to my house every day
at the same time shortly after lunch - no worries about my husband
catching me with Harvey the way he's caught me before with Brown!