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Topic: roasting with Poppery II at 7000 feet altitude (2 msgs / 37 lines)
1) From: Brian Kamnetz
Hi Laurie,
I started roasting a few years ago when I lived at 6500 feet in northern New
Mexico, and my experience is that the popper roasted "hotter" there, not
cooler. You many need to remove the bimetallic strip from the thermostat.
It's easy to do. In case you haven't seen one, it looks like a small fish
scale, beneath a metal plate that is, if I recall correctly, about 1/4 inch
long. You can grab  the "fish scale" with a needle-nose pliars and carefully
pull it out.
You will find lots of help here:http://www.homeroaster.com/homemade.htmlBrian
On 5/14/07, Laurie Miller  wrote:
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2) From: gene nandrea
I roast at about 6000 ft in Arvada, CO with a modified Poppery II. I have a
SM thermocouple probe and it registers 1st crack at similar temperatures as
in SM pictorials on roast levels. I modify both the air flow with the
transformer/ light dimmer method, and length of time that the heater is on
by using an on/off switch for the heater. I keep to a profile that others
have recommended on this site. The biggest variable that needs to be
compensated for is outdoor temperature. I have not roasted at different
altitudes and do no have a way to compare roasts at different altitudes or
quality of my roasts compared to others. I am still developing my ability to
taste so the quality is hard to quantitate. By all this I think the
mechanics of roasting at altitude can be adjusted to be similar to lower
altitude but I don't know what effect it has on quality. The same with
espresso if you read Schomer's book.
Gene
On 5/14/07, Laurie Miller  wrote:
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