HomeRoast Digest


Topic: iRoast2 thoughts & profiles (44 lines)
1) From: Allon Stern
There are some non-iRoast2 specific roasting questions here, so even  
if you don't use an iRoast2, please don't skip.
Firstly, I think that one of the reasons I can get moderately longer  
roasts out of the iRoast2 are because I use active exhaust  -  I have  
a muffin fan drawing air off the roaster through the exhaust hose.
Second, I think that the perception that the roaster doesn't control  
the heat is largely due to incorrect parameters on the roaster. There  
is a resistor installed on the control board, which I believe  
controls some calibration for the heat. My guess is that it was  
designed to be calibrated, but in reality they just chose a middle-of- 
the-road value and stuck that into all the units. I may play with  
this at some point in the future.
I just roasted a batch of Costa Rica Finca Tono Miel and sat watching  
it hit 1st crack. My profile is 320/3, 340/2, 375/2, 390 til EOR. The  
thermocouple was reading around 405, during the end of stage 3. I  
just sat there and watched it hit stage 4 and boost the heat input  
into the system, pushing the roast forward.
I'm thinking I should have hit the arrows to extend the roast time  
for another minute or so at the stage 3 heat setting. The roaster  
itself was probably not throttling the heat because it probably  
thought the temp was in the low 300s, judging by past measurements of  
the iRoast's brain. The extra heat input likely comes from the fan  
throttling back when it hit the 390 setpoint.
So the question is, if I had done so, would I likely have stalled the  
roast, or enhanced it? It had been climbing up steadily to around the  
400 mark, oscillated around 398 and 400 a bit, then slowly climbed to  
405. Would 1st have completed without my bumping up the heat? Is  
extending the time of 1st crack bad, versus extending the lag between  
1st and 2nd?
-
allon
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