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Topic: SC/TO roasters....need advice (3 msgs / 189 lines)
1) From: Ron Feroni
fellow coffee geeks,
 
      I started roasting about 2 years ago now with a popcorn popper.  Grad=
uated to the SC/TO maybe a year or so later.  I never was really 'too' seri=
ous about anything, meaning I just roasted the beans, ground and enjoyed th=
em.  No roast logs or keeping track of anything.  Well I figure it's time t=
o start keeping track of things and trying to better my roasts.  Why now yo=
u ask?  Well, I've had coffee's I've liked, coffee's I haven't liked and I =
know not what any of them were or how I roasted them. 
 
      Anyhows, for those of you roasting in the SC/TO( I have the Supentown=
 Turbo Oven if that matters)I was wondering how you go about your roasts.  =
I dump beans, set temp at the 390 mark and let go.  Sometimes I adjust temp=
 on the fly but most times I just let it clear first crack and then go a bi=
t longer depending on my mood.  What I would like to get more serious about=
 is trying to hit a certain degree of roast and am wondering how you go abo=
ut adjusting your temps so you don't go directly into second, or that you k=
eep first crack from finishing.
 
      Also, does anyone have a roast log sample sheet they could send me?  =
I can them just print/copy them.  Yeah I could make my own but why if someo=
ne else did the work?
 
 
Hope you all have a great Christmas! and Thanks!
 
Ron
Share life as it happens with the new Windows Live.http://www.windowslive.com/share.html?ocid=TXT_TAGHM_Wave2_sharelife_1220=07=

2) From: Sandra Andina
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I preheat the bottom (SC) for a minute. Then pour in the beans and  
start the stirrer. Set the top (TO) for 450F at 20 min. When first  
crack starts (or I see the first flaming chaff ember inside), I unplug  
the heat from the bottom. When first crack stops, turn down to 350. If  
roasting past City or City+, reset to 400. When sight/sound/smell  
confirm I've reached my goal, I remove the top and let the beans cool  
as they stir with no heat source, and as they get cooler, transfer  
them as they stir with a slotted spoon to a colander. Once they are  
only warm, I put them into the storage container or gift bag.
On Dec 24, 2007, at 2:28 PM, Ron Feroni wrote:
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Sandy Andina
www.myspace.com/sandyandina
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I preheat the bottom (SC) for a =
minute. Then pour in the beans and start the stirrer. Set the top (TO) =
for 450F at 20 min. When first crack starts (or I see the first flaming =
chaff ember inside), I unplug the heat from the bottom. When first crack =
stops, turn down to 350. If roasting past City or City+, reset to 400. =
When sight/sound/smell confirm I've reached my goal, I remove the top =
and let the beans cool as they stir with no heat source, and as they get =
cooler, transfer them as they stir with a slotted spoon to a colander. =
Once they are only warm, I put them into the storage container or gift =
bag.
On Dec 24, 2007, at 2:28 PM, Ron Feroni =
wrote:
fellow coffee = geeks,         I started roasting = about 2 years ago now with a popcorn popper.  Graduated to the = SC/TO maybe a year or so later.  I never was really 'too' serious = about anything, meaning I just roasted the beans, ground and enjoyed = them.  No roast logs or keeping track of anything.  Well I = figure it's time to start keeping track of things and trying to better = my roasts.  Why now you ask?  Well, I've had coffee's I've = liked, coffee's I haven't liked and I know not what any of them were or = how I roasted them.          = Anyhows, for those of you roasting in the SC/TO( I have the Supentown = Turbo Oven if that matters)I was wondering how you go about your = roasts.  I dump beans, set temp at the 390 mark and let go.  = Sometimes I adjust temp on the fly but most times I just let it clear = first crack and then go a bit longer depending on my mood.  What I = would like to get more serious about is trying to hit a = certain degree of roast and am wondering how you go about adjusting your = temps so you don't go directly into second, or that you keep first crack = from finishing.         Also, does = anyone have a roast log sample sheet they could send me?  I can = them just print/copy them.  Yeah I could make my own but why if = someone else did the work?     Hope you all have a = great Christmas! and Thanks!   Ron Share life as = it happens with the new Windows Live. Share = now! Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-17--969424282--

3) From: Demian Ebert
Hi Ron-
I've been using a SC/TO for a couple of years now. I have disconnected the
heater in the SC so the only heat comes from the TO. My TO has three little
clicks between 300 and 390 on the dial. 300+1 is one click above 300. I have
a temperature probe threaded in through the spacer that gives a general
internal temperature (not really a bean temp). Here's my general process for
216-300 gm of beans:
1. Preheat at 300+1 while I figure out what I'm going to roast. I look for a
start temp around 300.
2. Add the beans and leave the temp at 300+1. I shake the whole thing every
couple of minutes to help keep beans from getting stuck and help with the
mixing. This happens throughout the whole roast. It also helps move out the
chaff.
3. At about 4 minutes turn the heat up to 300+2. This corresponds to a probe
temp of about 360+/-. Sometimes the thermostat in the TO kicks the heat off
before I turn it up and so I turn it up then.
4. If the probe temp hasn't passed 400 by about 6:30, I turn the heat up to
390. I'll fiddle with the heat back and forth between 300+2 and 390 turning
the heat on and off to approach first crack w/o temps exceeding about
450-460. But I don't want to stall either, so it's a bit of a game.
5. As first crack kicks into high gear, I'll continue to feather the temp
control to prevent the roast from running off into second. Essentially all I
do is turn the temp down until the heat goes off (usually one click), and
then watch the probe temp unitl I get a drop in temperature, generally only
a few degrees, at which point I turn the heat back on. There's a lag, so if
you let temps drop too much you'll have some catching up to do.
6. Once first is done, I'll continue to feather the temp control to slowly
allow an increase in temperature as I head for whatever degree of roast I
have targeted. It's not too hard to get 2-3 minutes between cracks.
7. When the roast is done, I unplug the SC and dump the beans into a wire
strainer that's sitting on a cooling box. This is just a cardboard box with
a fan mounted in the bottom that pulls air down through the beans. It'll
cool 300 gm of 470 degree coffee to just barely warm in a couple of minutes.
I kept detailed logs for a while but got out of the habit when my first TO
died and I had to use my iroast for a while. I just used a notebook that I
could stash with the beans. A format developed over time, but there's
nothing in word or excel. Essentially, I recorderd the date, air temp,
weather (rain fog etc), bean, starting bean mass, target roast, actual
finished roast, and the times and temps at which I moved from 300+1 to
300+2, when first and second started along with temperatures, and the stop
time and temp. Fiddle with it and you'll find a format that works for you.
Don't make it hard or you won't be inclined to do it. My system never really
included tasting notes back on the roasting notes which is the obvious step
to make the roasting notes more usefull.
At a Bay Area gathering a couple of years ago, we compared the same bean (SM
moka kadir blend I think) roasted to about the same degree on the same date
from both my IR1 and the SCTO. Folks seemed to prefer the IR1. The IR
roasted faster and so I've tried to increase the starting temps and
shortened the progression from 300+1 to 300+2 to 390 if that makes any
sense. Generally with 300 gm of beans, I get to first crack in about 10
minutes and second (if we're going there) around 15.
Hope that helps. Now it's time for another espresso after all that typing.
Demian
On Dec 24, 2007 12:28 PM, Ron Feroni  wrote:
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