My best guess bending the bean temp probe slightly downward may work down to
maybe 1/4#. Won't work for actual bean temp with wee 1 to 2oz sample batch
sizes, bean layer too thinly spread out in drum, like one bean think! And
the probe needs to be slightly about the stirring vanes in the same area of
the drum as the probe. No biggy, getting very repeatable consistent small
Oh, FWIW successfully worked out much higher 325f bean temp probe charge
temp. Use first stage target 275f, bean probe drops to ~250f after charge.
Stage 1 drying set 1:30 to 285f, stage 2 drying 310f 2:00 (310f free air
bean temp probe not actual bean temp, remember bean ~12f lower)... Now very
little time from end previous sample batch cooling to next batch ready
stablized 310f chamber probe 325f bean probe temp for drop.
Just in case anyone else decides to use a CCR HT for sample roasting not
just profile roasting:-)
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