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Topic: City Roast a wee Bit overdone. (reminds me of charcoal) (8 msgs / 247 lines)
1) From: Jamie Dolan
I programed the following roast profile I found on the SM site into my Iroast:
Total roast time: 9:30 min
Stage 1: 350 F for 2:00 min
Stage 2: 400 F for 3:00 min
Stage 3: 460 F for 4:30 min
The page on SM said that tom uses this profile for all of his cupping
and that it roasts to a city / city + roast.
I put in exactly 150 grams of a coasta bean.
I allowed the profile to run to completion.  I compared the beans to
the chart I found onhttp://www.sweetmarias.com/roasting-VisualGuideV2.htmlThe beans are atleast stage 15, and are really looking more like 16 to
me.  Oh there was soo much smoke even with my powerfull vent hood on
I don't know what to do with the beans if I should ever try to use
them.  I think they are beyond hope.
I know roasts times can vary some, but why would my results be so far
off when I used the profile suggested by SM?  The roaster was cool
when I started and the chaff was cleaned out.  I roasted at normal
room tempature, about 66 degrees.  Was it the beans I used or did I do
something else wrong?

2) From: Aaron Scholten
Jamie Dolan wrote:
Jamie, I dont know which I roast you use but from my experiences thats a 
LOT for an I roast 1.
Do know that the I roast from unit to unit, changes a LOT..... no two 
are the same, sometimes they are not even close...
930 is definately enough time to nuke the beans...  sounds like you got 
one of the otter machines...
Try this profile and see how it works for you
Stage 1.... 375 for 3 minutes
Stage 2.... 400 for 3 minutes... you should 'just' be holding first 
crack at bay here, might get a few sneak throughs
Stage 3.... 425 to 435 for up to 2 minutes....  I always program in 4 
and just hit the cool button when it reaches where i need.
you should dive right into first crack and finish the roast at about 7 
to 8 minutes, with some of the 'harder' beans about 820 max... or darker 
I always use 155 grams of beans but will vary this slightly depending on 
bean type and ability to move around... some beans are 'rough' and don't 
move as well in the airflow.....
Give that a try and let me know if it works, if not let me know the 
problems and we can work out a profile for you.

3) From: Jamie Dolan
I have the newest IRoast 2 Home.  I found the sample profile on this
page: http://www.sweetmarias.com/hearthware.iRoasttipsheet.html   I
got the impression that he was talking about the Iroast2 just like I
I will program this in and run it right now and then report back.
Thank You

4) From: Aaron
Jamie, I don't use the I roast II and from what I hear, there are 
profound differences from the I.
Mainly the first 3 minutes, you really can't control the temp, it's kind 
of preset im lead to believe..... (I might be mistaken on 3 minutes 
however im sure an I2 owner will hopefully correct me) with that though, 
the profile I gave you should work for you, and the last stage is hot 
enough that you can always drag it out if need be to get the cracks 
in....  you can always add time to the roast too with the increase button.
Waiting to hear how it went for you and hoping you get a good roast out 
of it.

5) From: Jamie Dolan
I progamed this profile with 4 minutes for stage 3 as you suggested,
for a total of a 10 minute profile.
at 4:50 remaining I started to hear 1st crack (5:10 into the roast).
By the time I was at 3:30 remaining (6:30 into the roast) I stoped it.
I am looking at my beans right now, and comparing them to the photos
on the SM pricutre guide, I think that they are around full city based
on the color of most of them.  It looks to me like mine roasted even
faster than the 7 minutes you had estimated.
However, they are not that as evenly roasted as I was hoping for.  I
ran right about the same size batch, maybe just a pinch smaller.
Maybe I am overestimating the degree of the roast?  What would be
responsiable for the unevaness of the roast?
Thank You

6) From: Jamie Dolan
I know I should probably have waited and let the bean sit, but I went
ahead and ground up some of the beans and pulled some shots.
The shots are defiantly on the bitter side, with a fairly simple /
shallow flavor.  I'm not sure if I over roasted them and killed some
of the suddle flavors in the bean or if I didn't roast it long enough
to bring out the flavor.

Hi Jamie,
I have an IR2 that I have had for about 3 years now. It appears to be
one of the 'hot' running units so I have had to adjust my roast to fit
my machines quirks. I have also found that if I will allow the beans to
get to the tan stage before upping the temps they are more even in color
and crack time.
Here is the #4 program I have programmed for a lot of my roasts. 
1st stage @ 350 degrees for 4:00
2nd stage @ 390 degrees for 2:30
And 3rd stage @ 340 degrees for 3:00
Depending on the weather I am usually through 1st crack about 2:00 into
the stage 2. Depending on the coffee used and the desired roast level I
am punching the 'COOL' button around 7:00 to 7:30 into the roast.
I should also note that the outlet I use is very close to my breaker box
and I get a good 124 volt reading from it most of the time. If you have
a good voltage meter you might check your outlet. The better the reading
the faster your machine will tend to heat up.
Hope this is helpful to you. The key to getting the coffee roast you
want with the IR2 is watching the beans closely for the color you want
AND knowing what your machines quirks are.
Happy Roasting...TerryT

8) From: Brian Kamnetz
On Jan 3, 2008 10:19 PM, Jamie Dolan  wrote:
I believe the beans in the SM photos are roasted in a drum roaster. It
is my understanding that the colors of beans roasted in drum roasters
differs substantially from the color of beans roasted in air roasters.
A good suggestion on the list a while back (may have been from Ed
Needham, though I don't recall for sure) is for a person to get a
basic understanding of his/her roaster by learning to get the roaster
to hit first crack about 5-8 mins, something like that, to have first
crack last a minute or two, then have a pause for 2-3 mins, then hit
second crack. To learn this may take many batches. Try to leave the
machine pretty much alone, and vary the roast simply by varying the
size of the roast. Use the same variety throughout. Once you get that
nailed, start varying things one at a time. Change settings on the
machine. Change bean varieties. And so forth.
I know when I started I was very impatient. I wanted to get vary good
roasts right away. Needless to say, this didn't happen, and I became
very frustrated (naturally, because I was setting myself up to fail).
My general advice to people starting to roast is to be patient. Stick
to varying only one variable. Ask questions on the list when you can't
figure out why things are happening. But most of all, determine to
enjoy the learning process, and expect it to take a long time.
Good luck! Enjoy roasting! After the initial period of frustration
(when I became so frustrated I nearly gave up) I greatly enjoy
roasting, and look at each batch as an adventure. Some batches I enjoy
more, some less, but I enjoy them all.

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