HomeRoast Digest


Topic: RK Drum Roasting Temperature Question (4 msgs / 83 lines)
1) From: Eddie Dove
Since starting roasting with the RK Drum just under a month ago
(04/08/07), 49 1/2 pounds of coffee have been roasted in it and I am
really loving it.  Last night, I roasted some India Mysore for someone
and I really think I nailed the roast.  I am really starting to get
dialed in on the settings of the four burners.
My question is this:  In what temperature range should the beans bask
between 1st and 2nd crack?  I have a thermocouple probe right down
where the bean mass is, so I can get "ballpark" reading.
As always, all input including why and how long is welcome.
Thank you!
Eddie
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2) From: RK
Hard to say Eddie as each grill is unique and probe or thermometer 
placements make a difference, load size and bean origin. If I do a 1.lb 
batch it will not go into 2nd below 425 on my fiesta 36K with the 
thermometer dead center of the drums diameter and length about 1" from the 
outer surface of the drum.
RK

3) From: Frank Coster
Eddie,
Since each roaster and temp reading may differ quite a bit, I'm not sure if 
actual temps I give you will help. If I am roasting a bean that I want to 
extend the time between 1st and 2nd,  I usually shoot for a 10% to 15% 
reduction in temp. For example, if I'm roasting a Panama and I want to 
elevate the sweetness or chocolate taste, for a 4 pound batch I might ramp 
my roast up to 590f and then lower to 520f as 1st crack gets going and hold 
there until complete. For a 1 pound batch I usually get it up to 475f and 
then lower to 430f during 1st.
YMMV
Frank

4) From: Brian Mitchell
I have a home built drum roaster, not an RK but It's dimensions are very
similar. I also have a digital thermocouple that sits inside the roaster
right in the bean mass.
I have found I usually reach 1st crack at about 12 mins and a temp of
430ish. I will then let the temp rise to about 445-450 which takes about 3
mins. However, as soon as first crack has finished, Iopen the lid of the
grill for about 10 secs and let the cooler air circulate inside. I find this
helps with not over roasting the beans. I hope this helps.
Brian


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