HomeRoast Digest


Topic: IR2 suggestions (2 msgs / 65 lines)
1) From: Randy_General
My body of roasting experience can't compare with most roasters on this 
list, and I'm on my third IR; one IR1 and two IR2s.  In the beginning, I 
relied on roasting with a thermocouple and had excellent results after 
about my fifth roast.  When I received my last IR2, I decided on relying 
on senses alone and think I'm getting the hang of it by intense 
observation of the process (i.e., OC mode).
The profile I'm using is 1) 350d / 3 minutes, 2) 370d / 3 minutes, 3) 
390d / 3 minutes, 4) 405-410d / 3 minutes, 5) 435-450d / 3 minutes.  
Note-taking includes the time when the beans go through their various 
changes in colour (light green, tan, cinnamon, and various shades of 
brown), rate of colour change, rate of expansion in the chamber, etc.
On most roasts of 5.15 - 5.35 oz., when the bean mass reaches 3/4 to 7/8 
up the roast chamber collar 1st crack will soon follow.  Then the beans 
really begin to expand, darken and expel the parchment from the beans 
and depending on the bean, chaff flow may (again depending on the bean) 
increase.  By the time the beans are touching the bottom of the 
mushroom, the roast should be nearing the end.  Once the beans are 
between the collar top and the mushroom bottom, start thinking about 
when to force a cool-down.  Taken to a deep dark brown, lacking any oil 
spots at all, and when the beans are at or just beyond the bottom of the 
mushroom seems to me to be FC to FC+.
Since I only drink drip or French Press for the moment, I try to never 
go past that point.  Depending on the bean, sometimes things get 
exothermic and the roast wants to rush into 2nd, but not too often if 
one is careful.
Much babble here, but it works for me.  BTW, I sure am glad I have 4# of 
Bug left in my stash.
Good luck to you IR folks.
Randy

2) From: Robert Shields
Randy,
Still trying to sort these things out.  Have an ir2 with about 50 roasts, 
added the thermocouple - ms6500- from SM about a month ago.  Considering the 
suggested roasting profile- my beans would be vaporized.  Highest 
temperature setting I am using is 380f with an actual temperature of 461f. 
I always hit the cool button mid way into the cycle.  Perhaps my 
thermocouple is place to far into roasting chamber.  I clean the top screen 
of the ir2 and the chaff collector after each roast, air flow does not seem 
to be a problem as some have experienced. Seems each ir2 is different and 
each have their own characteristics.  Just another variable to take into 
roasting consideration.


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