I just received an i-roast from ebay. I feel like I got a good deal but some time will tell. Since this is from an auction, as is the usual case no documentation was included. I have a few questions I am hoping someone can answer for me. 1. I am not sure if this is an i-roast 1 or 2. I see that there is a warning sticker on the back concerning over use. This leads me to believe this is a 2 model as I have heard that this warning was brought about on the 2 because of warranty claims. The front says i-roast but neither the front or the bottom say anything about version numbers. 2. I have to order a chaff screen. If I filter the beans in a mesh colander can I use it while I am waiting for it to come in? 3. I seem to remember a www site with a list of profiles but I cannot seem to find it searching the archive or via google. I still have to do some more googling concerning the programming and features for the roaster I have but I need to know which one it is before I can know about instructions. If anyone has extra tips or gotchas that are not on the SM tip sheet I would welcome them. I just finished a 130g roast of Sulawesi |Grade One Toraja on preset 2, but I think I got it a bit dark... actually, it is black as night and oily as crude. Good thing I like Italian roasts. Thanks for any help you can give. rdc -- Robert D. Crawford robdcraw Ego sum ens omnipotens.
Robert - (1) I have an iRoast-1, and it has the same warning sticker on the back. The pictures I've seen of the iRoast-2 show a number '2' through the 'o' in 'Roast' on the logo on the front. Sounds like you have the iRoast-1 (whose logo simply reads 'iRoast'). Bottom line is if you can program more than three stages into the profile, it's an iRoast-2. (2) I would not use it without the chaff screen insert. The small mesh opening in the top lid will clog pretty quickly, which could lead to problems (possible overheating and having the roast progress too quickly come to mind). (3) I don't know of a list of profiles on-line, but Tom's tip sheet is an excellent starting point and is what I used. There is enough variation between machines to make profile lists somewhat meaningless for the iRoast. - Jeff Bensen Palm Bay, FL Roasted 4 batches of Kenya Auction Lot 405 - Mchana Peaberry (April 2006) to a perfect City+ in my iRoast-1 yesterday, and just finished drinking the first pot. A truly wonderful "laid back, So-Cal Kenya" (Tom's words). At 05:40 PM 4/18/2007, Robert D. Crawford wrote: <Snip>
Jeff Bensen writes: <Snip> Mine does not have the 2. Not a problem, though. I really cannot see myself using more than 3 stages in the roast. <Snip> Good thing my first roast was with a bean with very little chaff. Looks like I'll be having my partner order a screen in the near future. <Snip> This is also good to know. Do you use the presets at all and if no why not? I am moving up from a FreshRoast and never used anything too fancy, just a 1 minute heat 5 second fan-only for slowing the roasts. Thanks for the response, rdc -- Robert D. Crawford robdcraw While supplies last.
At 11:00 PM 4/18/2007, Robert D. Crawford wrote: <Snip> I have only wanted more than 3 stages on rare occasions, but not enough to upgrade the machine. Tom's advice on his tip sheet to use the first two stages to 'get to the door of first crack' have served me well. <Snip> I'll also add here that, by design, the chaff screen insert adds some restriction to the airflow. This has an effect on the temperature of the air flowing through the machine. <Snip> I've never used the presets. Users had reported that they produced coffee that was way too dark. In addition, I have one of the early iRoast-1's that runs on the hot side. Instead, I usually start with what I call my 'standard' profile when roasting a new coffee, then make adjustments on subsequent batches. For my particular setup, my standard profile is: 325 F for 3:00 385 F for 3:00 390 or 400 F for the balance of the time (390 F for lighter roasts and 400 F for darker ones). I then hit 'Cool' when I want to end the roast. On my unit, the fan runs on high for programmed temperatures up to 385 F, and runs on low for settings of 390 F and above. My setup includes the vent adaptor, which I route to a board with a hole in it that fills the opening in window. This increases the back pressure slightly, resulting in a hotter profile. The advantage, however, is that I'm always roasting indoors at a known and fairly constant ambient temperature, allowing me to reproduce my roasts pretty consistently. The other huge improvement I made was the addition of a temperature probe in the bean mass. Although this does not really measure the temperature of the bean itself, over time it has enabled me to judge when a given bean is close to a given roast level. For details on this, see:http://jbensen.home.mpinet.net/and click on ' iRoast-1 Temperature Probe Mod'. Others on this list have done a simpler temperature probe setup using the unit from SM and routing the fiberglass-encased probe wire between the glass and the rubber gasket near the bottom of the roast chamber, leaving a short amount to protrude into the chamber. - Jeff Bensen Palm Bay, FL Drinking a melange of Hawaii Kona - Mountain Thunder Fancy and Hawaii Kona - Moki's Farm (both Dec 2005), City++, 50/50 pre-roast blend (since I did not have enough of either one for a full batch in the iRoast). A little long in the tooth, but still quite excellent!