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Topic: getting used to IR2 (11 msgs / 159 lines)
1) From:
I'm finding that my IR2 is fast and it seems that resulting roasts are missing body. Iroasted a Brizil Coromando  at 350 for 3 min 375 for 3 min and 400 for 2. I had french rost at 8 minutes!~
This morning, I roasted a Costa Rica Las Trojas 340 at 3.5 min., 375 at 4 min.,  I had city roast (at least on the outside) at 8:50. Am I on the right track. This isn't like air popping!
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2) From: Ross
Hi Jo,
Yes, you are on the right track.  The IR2 is good for roasting a quick 
bright batch regardless of what numbers you program, if you are getting it 
to do an 8:50 City that's about as good as you are going to get - that is 
not fast for an IR2, a 4:30 to 5:00 city is fast a 6:00 to 7:00 city is 
normal.  If you don't like your roast result let it sit several days and try 
it again or blend it to mute/enhance the various flavors.  Again I'm not so 
sure the numbers you program are really that relevant as long as they are 
above a certain threshold.  The best things you can do are reduce your roast 
quantity to 2/3 cup vs. one cup, and get a temp probe of some sort so you 
know what profiles you are really achieving.
The beauty of the IR2 is the illusion of control.
That doesn't mean you won't learn a lot about roasting coffee with the IR2, 
it gives you excellent visual feedback and you can hear first and second 
crack.  If you temp probe it you will know what profiles you are achieving 
and you can learn from that.  An inexpensive mod is to drill a hole in the 
chaff collector and slide in the 8" cooper thermometer from SM's for that 
small investment you will learn a lot more about roasting because you will 
be seeing some real data vs. the BS temp readout of the IR2.   You will then 
find our how much control you really have with the IR2 programs.  You do 
have some control but it's nothing like their marketing leads you to 
believe.
Ross

3) From: Bob Hazen
How much coffee are you loading in the roaster?  I found 130g to be optimum 
for my IR1.
Bob
From: 
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4) From:
That's what I'm working with.
Joyce
---- Bob Hazen  wrote: 
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5) From:
Thansk Ross! That's what I'm looking for.
Joyce
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6) From: Larry English
You'll get shorter roasts in the IR2 with dry process coffees such as the
Brazil Coromandel.  They throw off more chaff, which collects in the chaff
collector (of course) which in turn reduces airflow out of the chamber, so
the chamber heats up much quicker.  Try roasting smaller batches of dry
process coffees and/or use a profile that slows things down a bit.
Larry
On Sat, Mar 8, 2008 at 8:27 AM,  wrote:
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7) From: Larry Johnson
On the rare occasion that I use my IR2, I usually unscrew the chaff
screen/top (using a pot-holder, obv) and sometimes even 'flip' the
metal chaff catcher out. I do this after 1st crack, and it seems to
slow down the roast a bit. I have only had 2 or 3 beans jump out,
ever.
On Sat, Mar 8, 2008 at 4:17 PM, Larry English  wrote:
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8) From:
Hmm... I was thinking of doing that. I guess I am on the right track.
---- Larry Johnson  wrote: 
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9) From: Larry English
Yeah, and I considered (but never implemented) replacing the screen with a
coarser grid - maybe I'll try it now, since the IR2 is my backup for a Gene
Cafe and doesn't get used too much.  But when I have a 1-lb sample of
something, the IR2 is a nice way to try different roast levels.
Larry
On Sat, Mar 8, 2008 at 6:33 PM,  wrote:
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10) From: Lynne
Been doing that the last couple of times - mostly because I *have* to do *
something
*while* *the machine does all the work.
Lyne
On Sat, Mar 8, 2008 at 9:28 PM, Larry Johnson  wrote:
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11) From: Lynne
Lyne
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