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Topic: roasting at altitude (3 msgs / 53 lines)
1) From: Bill Hill
I live in Cheyenne, Wyoming (elevation 6,000 feet), and have been
roasting for a little over six months, first with a Fresh Roast, now
with a SS popcorn popper.  I know that there is a substantial time
reduction in roast times due to elevation.  I have 3 questions:  1.
Why does the elevation affect the times?  2.  Is it a consistent
reduction, like 15% for every bean, every time?  3.  Would the Behmor
roast to a darker roast here?  Appreciate your time.
Thanks!
Bill

2) From: gin
Hi Bill:
I was roasting at 5000 feet in Oregon and really never paid any attention to the difference in time. I roasted in an insulated garage so perhaps it did not effect my roasts.
The Gene Cafe will roast as dark as your want and from what Joe told me on the phone the Behmor 1600 will also roast DARK.
I will have my Behmor this week and will report asap.
ginny
---- Bill Hill  wrote: 
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3) From: Justin Marquez
I suspect that the shorter roasts may be due to higher air temps with
electric heat roast methods.  The higher temps may happen because the air at
high altitudes is less dense, so a fan moving some fixed ACFM of air is
moving less weight of air, but the wattage output is the same.  Same watts
into less weight of air flow = higher air temps.
How much less weight of air? On a ralative basis, at 6000 ft, the local
barometric pressure equates to 11.68 psia, compared to 14.7 psia at sea
level, meaning only about 80% of the weight of sea level air in the same
acfm air flow.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Nov 12, 2007 10:53 PM, Bill Hill  wrote:
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