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Topic: New to Iroast update... (2 msgs / 62 lines)
1) From: dvto2
So I did snake a thermocouple into the roast chamber past the rubber gasket - it wasn't that hard.? I used the same settings as before:? 1) 320 for 3:00, 2) 340 for 2:00, 3) 375 for 2:00, and 4) 390, this time stopping the roast after 2 minutes at 390.?? The next readings pair the Iroast2 phase temperature with the Iroast temperature readout with the thermometer readout at the end of each minute:? 1)? 320/291/207, 2) 320/313/284, 3) 320/324/331, 4) 340/331/354, 5) 340/335/370, 6) 375/336/387, 7) 375/342/396, 8) 390/380/415, 9) 390/385/430.? The roast, a Panama Baquette La Berlina Estate came out in a City+/Full City, I guess.??? The average temperature during the last minute, as measured by my thermometer, was probably around 422, bean temperature was probably less.
It's interesting how my thermometer reads low at first and then higher than the Iroasts.? Also, I don't see how the temperature is getting to 430 when when the machine is only programmed for 390 - Tom's comments would suggest that the programmed temp is usually higher than the chamber temp.? 
David Tobin
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2) From: raymanowen
The readout for a thermocouple probe tells exactly the temperature of the
thermocouple junction itself. The supposed "accuracy," or lack of it,
depends entirely on the assumptions you've made in yhe installation. To the
extent that you ignore heat flow and the actual water content of the beans
vs the lack of H2O in the probe, neither a thermocouple nor any other
temperature measuring device can measure the actual bean temperature.
The temperature measurement may be closely related to the actual bean
temperature- close enough to permit easy duplication of roasts in a
particular roaster. Unless the temperature is static for a period of time,
any number will not be the temperature of the entire bean mass or any
particular bean. It's just a reference number.
If you walk up and roast the same mass of the same beans in the roaster, you
might match a roast in its cup by matchinng temperature numbers and times.
I just brewed the last double shot of the 5 Nov Roastmaster's Choice Liquid
Amber blend this morning. The 14g of beans weren't flash frozen, they were
hard frozen- forgotten overnight in the sandwich ZipLoc in the freezer.
I've tried other grinds, but I'm back to a corrected 20 on BUFF, packed with
increasing pressure in a joystick wobble after I fluffed the grounds in the
PF basket. I assume it was my normal weakfish 18.5 lbf (éNt?) tamp, and
the two streams of Old Gold out the PF told the story.
This was a 22 day-old roast, kept in a fruit jar and transferred to
pressed-flat ZipLocs, 10X 14g on Monday for each week.  I still had some of
my L-A roast left at the start, so the Roastmaster's Choice has lasted a
little longer.
Monday, I knew it would be drop dead day for roasting today, with 1 or 2
doubles every morning, ditto in the evening. 1 1/4 # has lasted 3+ weeks.
Pure test and enjoy! My roast was a bit lighter than the recommended Vienna
- French but matched the signs of oil, eventually. My roast was NTB!
The Capresso has been Joe Glo'd once, when I first received the bpx from SM,
and a couple of weeks later I did the same procedure with dishwasher powder.
I had flushed a white vinegar solution through it the first time, because
the Joe Glo doesn't do anything to the heat block.
I rescind and revoke every depredation I made about the Crapesso- it has
settled down after I cleaned it and don't have anything else to blame. It
still takes 3 - 4 backflushes before it comes clean, but the shots are
nearly all Fabulous. I do Swiss with my whine...
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On 11/27/07, dvto2  wrote:
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