HomeRoast Digest


Topic: IR2 inconsistency (10 msgs / 514 lines)
1) From: seth Grandeau
I've been reading a lot about the inconsistencies of the IR2 and the variou=
s mods that people have done to better work with it.  Well, I just roasted =
two batches of IMV, same batch size, 40 minutes apart.  The second batch ra=
n about 5 to 10 degrees hotter (based on the on-board thermometer) and fini=
shed up about 50 seconds sooner (10:00 for batch 1 vs. 9:10 for batch 2), b=
ut both batches came out to a nice city+.  I'm lumping them together as a c=
hristmas gift, so I will not get a chance to do a taste test between the tw=
o batches.
 
I can't see me convincing my wife that I need a NEW roaster, so I guess tha=
t diligence is my best option, right now.
iím is proud to present Cause Effect, a series about real people making a=
 difference.http://im.live.com/Messenger/IM/MTV/?source=text_Cause_Effect=

2) From: MSMB
This is a multi-part message in MIME format.
In the pat I have had problems of inconsistency, but recently it has been
fine.  The roast s started to become especially consistent when summer was
just turning into Fall weather.  I assume that at that time people were
turning down or turning off their air conditioning (I am in the South) and
that probably changed the drain on electric and surges in my neighborhood
and house.  At the same time, you might not be cooling your IR long enough.
Min seems to stay warm for quite a bit after my roast.  These days I am
having very good consistent roasts and have been going to 9:30 minutes for a
city roast.  First time I have been able to do that without worrying about
the beans getting too dark; I feel like I am finally getting to know how to
use my IR.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of seth Grandeau
Sent: Wednesday, December 19, 2007 10:43 AM
To: homeroast
Subject: +IR2 inconsistency
I've been reading a lot about the inconsistencies of the IR2 and the various
mods that people have done to better work with it.  Well, I just roasted two
batches of IMV, same batch size, 40 minutes apart.  The second batch ran
about 5 to 10 degrees hotter (based on the on-board thermometer) and
finished up about 50 seconds sooner (10:00 for batch 1 vs. 9:10 for batch
2), but both batches came out to a nice city+.  I'm lumping them together as
a christmas gift, so I will not get a chance to do a taste test between the
two batches.
 
I can't see me convincing my wife that I need a NEW roaster, so I guess that
diligence is my best option, right now.  
i'm is proud to present Cause Effect, a series about real people making a
difference. Learn more
 

3) From: Ross
This is a multi-part message in MIME format.
Seth,
Don't get me wrong, you don't need a new roaster.  You can get good =
results with the IR2, just don't expect the total control the marketing =
folks hinted that you would have.  The frustrating part is the beast has =
a mind of its own, the electronics are voodoo and will have you pulling =
your hair out if you try to be a little scientific about the process.  =
If your happy going with a good basic temperature ramp and terminate on =
sight and smell it's a great little roaster.  I wouldn't waste too many =
brain bytes trying to do any fancy programs, you will only get =
frustrated.  It's like they decided "lets let them think they are =
programming the roasts but we will have the machine do what we know will =
give OK results."
When you temp probe your machine you will see that what you program =
isn't what you get, and the machines temp readout isn't close to the =
bean mass temp except when there is a crossover, sort of like a inop =
clock being right twice a day.  The machine probably tries to do what =
you program but it uses the worthless inlet air temp probe for feedback =
and goes nuts to the point that it has to rely on preset limits or =
something.  I'm just guessing at all this of course.  But I have =
pulled my hair out trying to get the machine to do various programs with =
very little consistent success.  I can get a good roast by using 365 for =
10 min and hit the cool button at the right time.  Sometimes I try to =
get it to drop the temp when I know 1st will start and I get reasonable =
results if I guess very close.  It would be so much easier if you could =
just turn down a heat rheostat when 1st crack started.  Oh well so much =
for my rant on the IR2.  I should just install my own rheostat on the =
heat coil use the basic program with my temp probe and quit complaining.
Ross

4) From: Phil Bergman Jungle Music
This is a multi-part message in MIME format.
Ross,
I totally agree.  I also can get good roast with the IR2, but I need to
watch the beans, listen, and smell.  A precision machine, it is not!  I've
recently purchased a Gene Cafe and it's an entirely different machine and
appears to give a different quality to the finished beans.  Hopefully some
day I can comment on the quality and difference of the cupping of both
roasters, because it appears that they give different type tastes.  But, for
now I'm learning the Gene Cafe and still using the IR2 with nice results.
Phil

5) From: seth Grandeau
Phil and Ross,
 
Don't get me wrong, I enjoy the iRoast2 and the coffee I've roasted with it=
.  Right now, I'm new enough to roasting that I want to be watching it clos=
ely, as I go, because I get a kick out of watching the changes.  I just wan=
ted to share the wide variation I saw in two back-to-back roasts, as this w=
as the first time I had roasted that way.
Don't get caught with egg on your face. Play Chicktionary!http://club.live.com/chicktionary.aspx?icid=chick_wlhmtextlink1_dec=

6) From: Ross
This is a multi-part message in MIME format.
Seth,
Like you, I started roasting with the IR2, it's a great starter because =
it's easy to see, smell and even hear what's going on all the way =
through.  As for watching it closely, like most roasters, you will =
always have to watch it closely if you want good results.  When you hit =
the Cool button will always be the most important factor for your IR2 =
roasts, you will want to have enough time programmed so you can get it =
where you want it.  You can add time to the third program level if =
things are not moving as fast as you thought but that's an unnecessary =
hassle when all you have to do is program lots of time and use the Cool =
button when it's right.
Ross

7) From: Mike Garfias
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I'm having issues right now with my IR2 not getting hot enough.  I'm  
not sure if its an issue with too much airflow, or the IR2 not putting  =
out enough heat.
On Dec 19, 2007, at 8:42 AM, seth Grandeau wrote:
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I'm having issues right now =
with my IR2 not getting hot enough.  I'm not sure if its an issue =
with too much airflow, or the IR2 not putting out enough =
heat.
On Dec 19, 2007, at 8:42 AM, seth Grandeau =
wrote:
I've been reading a lot = about the inconsistencies of the IR2 and the various mods that people = have done to better work with it.  Well, I just roasted two batches = of IMV, same batch size, 40 minutes apart.  The second batch ran = about 5 to 10 degrees hotter (based on the on-board thermometer) and = finished up about 50 seconds sooner (10:00 for batch 1 vs. 9:10 for = batch 2), but both batches came out to a nice city+.  I'm lumping = them together as a christmas gift, so I will not get a chance to do = a taste test between the two batches.   I can't see me = convincing my wife that I need a NEW roaster, so I guess that diligence = is my best option, right now. iím is proud to present Cause = Effect, a series about real people making a difference. Learn = more!DSPAM:14,47693c1750041098810482!<= br>= --Apple-Mail-1-762756717--

8) From: Ross
This is a multi-part message in MIME format.
Mike, 
Do you live in Alaska and roast on the patio?  Are you roasting outdoors =
in the snow with a good wind-chill factor?  Do you have the top on? Did =
you remember to install the chaff cup?  Do you have it plugged into a =
real electric outlet or a bicycle generator? Do you have it plugged into =
500 feet of Christmas tree light extension cord?  If none of the above =
you have an unusual IR2.  If it's new call Heathware if it's old get =
yourself a Christmas present, try a different roaster.  If you are =
desperate - cover the whole unit so the intake sucks in some of the warm =
exhaust air.  
Ross

9) From: Mike Garfias
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In Phx - normally I roast inside at 78deg or so.  These days its more  =
like 68.
The roasts are just tasting "off".  I've gone through and cleaned the  =
grinder and everything else i can think off.  The roasts don't taste  
rancid though - just funky.
Yes, the top is on, and the chaff cup is in there.  I've been roasting  =
decafs so no chaff build up.  My next test was going to run a batch of  =
caf through there, and then try a decaf with the chaff in the cup and  =
see if that makes a difference.
Unfortunately, I don't see a new roaster in my near future - we're  
saving our cash to buy a house so everything has been pretty limited.
On Dec 19, 2007, at 8:03 PM, Ross wrote:
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In Phx - normally I roast =
inside at 78deg or so.  These days its more like 68.  
The roasts are just = tasting "off".  I've gone through and cleaned the grinder and = everything else i can think off.  The roasts don't taste rancid = though - just funky.
Yes, the top is on, and = the chaff cup is in there.  I've been roasting decafs so no chaff = build up.  My next test was going to run a batch of caf through = there, and then try a decaf with the chaff in the cup and see if that = makes a difference.  
Unfortunately, I don't see = a new roaster in my near future - we're saving our cash to buy a house = so everything has been pretty limited.   On = Dec 19, 2007, at 8:03 PM, Ross wrote:
Mike,Do you = live in Alaska and roast on the patio?  Are you roasting outdoors = in the snow with a good wind-chill factor?  Do you have the top on? Did you remember to install the chaff = cup?  Do you have it plugged into a real electric outlet or a = bicycle generator? Do you have it plugged into 500 feet of Christmas = tree light extension cord?  If none of the above you have an = unusual IR2.  If it's new call Heathware if it's old get yourself a = Christmas present, try a different roaster.  If you are = desperate - cover the whole unit so the intake sucks in some of the = warm exhaust air. Ross----- Original Message = -----From: Mike GarfiasTo: homeroast= s.comSent: Wednesday, December 19, = 2007 6:14 PMSubject: Re: +IR2 = inconsistency I'm having issues right now with my = IR2 not getting hot enough.  I'm not sure if its an issue with too = much airflow, or the IR2 not putting out enough = heat. On Dec 19, 2007, at 8:42 AM, seth Grandeau = wrote:
I've been reading a lot about the inconsistencies of the IR2 = and the various mods that people have done to better work with it.  = Well, I just roasted two batches of IMV, same batch size, 40 minutes = apart.  The second batch ran about 5 to 10 degrees hotter (based on = the on-board thermometer) and finished up about 50 seconds sooner (10:00 = for batch 1 vs. 9:10 for batch 2), but both batches came out to a nice = city+.  I'm lumping them together as a christmas gift, so I will = not get a chance to do a taste test between the two = batches.   I can't see me convincing my wife that I need a = NEW roaster, so I guess that diligence is my best option, right = now. iím is proud to present Cause Effect, a series about = real people making a difference. Learn = more !DSPAM:14,4= 769dbb250041366511787! = --Apple-Mail-1-773804357--

10) From: Phil Bergman Jungle Music
This is a multi-part message in MIME format.
Mike,
When I first got my IR2 a year ago, I had the same issues.  I called the
manufacturer and talked to a girl there.  She said she had the same problem
personally with hers.  She told me to carefully (with protection of the
hand) put "backpressure" on the roaster by covering the exhaust of the chaff
filter.  She said this might "set the machine".   I did this for about 30-45
seconds and found on future roasts it started to run hotter.  "Hocus-pocus"?
Who knows?  As time went on, I found that this machine seemed to invariably
do it's thing regardless of what I programmed.  Therefore, I began setting
the machine to 12 minutes and a temperature of 430 to 445 degrees.  Plain
and simple and with no stages as this machine is doing its own thing anyway,
seemingly refractory to what you program.  12 minutes seemed to always give
me enough time to get to Full City Plus and beyond. The machine would go
through it's three phases (sometimes just 2), and I learned to watch, listen
and smell.  I found that 440 gave much hotter roasts than 435 (by more than
5 degrees).  But, I would hang around these set temps.  Overall, this worked
for me.  I've had some great coffee come out.  I rarely over roast as I
watch it carefully.  But, I've come to realize that you don't have too much
control over what the machine is going to do and what temps occur if you
stage it.  Rather, it seems you can just set the maximum and let it go
through its internal stages and end it at the right time.
Phil


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