HomeRoast Digest


Topic: how to pick a pid for poppery (12 msgs / 276 lines)
1) From: Brian D. Frost
I am yet to even roast my first espresso (UPS due on Tuesday) but I am ready
to buy a pid. I added a great tin can chimney and moved the fan power off of
the switch but I really think that I want to go to a pid soon. I have looked
at ebay a bit but have NO real clue what I am looking for in a PID.
Any help?
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2) From: Les
Espresso is a brewing method not a roast!  Taking all your beans dark
doesn't make an espresso drink.  You will be amazed at how awesome a nice
city to full city roast on the right bean or blend can make an awesome
espresso.
Les
On Sun, Mar 23, 2008 at 8:15 PM, Brian D. Frost  wrote:
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3) From: stereoplegic
hopefully Mike (just plain) will chime in... i'm currently using a PID 
w/ manual temp setting, and just adjusting temps as the roast 
progresses. most ppl use a PID w/ ramp/soak profiling (temp setpoint and 
other parameters are automated according to times you program). these 
are more expensive. Mike's got some info on homeroasters.org in his 
Poppery I articles, IIRC.
Brian D. Frost wrote:
<Snip>
-- http://www.homeroasters.org- homemade roasters, roaster mods, contests, much, much morehttp://groups.yahoo.com/group/houstonhomeroasters- homeroasters in Houston, TXhttp://groups.yahoo.com/group/Gaggia/- Gaggia user group, help, maintenance, mods, etc">http://www.sweetmarias.com- the finest green coffee available anywhere coupled w/ amazing cupping notes, plus a wealth of roasting and brewing pointershttp://www.homeroasters.org- homemade roasters, roaster mods, contests, much, much morehttp://groups.yahoo.com/group/houstonhomeroasters- homeroasters in Houston, TXhttp://groups.yahoo.com/group/Gaggia/- Gaggia user group, help, maintenance, mods, etc
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4) From: Brian D. Frost
guess I should have said: I am yet to even roast *beans for use in *my first
*home roasted *espresso.
so sorry -- thanks for help in the PID selection
On Sun, Mar 23, 2008 at 10:25 PM, Les  wrote:
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5) From: Brian D. Frost
I have read his masterful article and I am just too dense to understand how
to pick a PID. I looked for 1 like he used but couldnt really afford to go
that route. I was hoping to find something a bit more affordable.
On Sun, Mar 23, 2008 at 10:34 PM, Brian D. Frost 
wrote:
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6) From: miKe mcKoffee
If you can't afford to go the automation route "right", as in using tried
and proven PID, I'd suggest going manual variable control until you learn
enough about PIDs to make an intelligent decision. I suspect Mike (just
plain) used the Fuji for a reason and we've shared roasts numerous times
over the years. My manual variable split heater & fan controlled Rosto
roasts every bit as repeatable and directly comparable to his Ubber Popper
roasts. Sure it takes 100% full time manual monitoring and adjusting versus
his automated. Automation is sweet to be sure freeing up time, as evidenced
by CCR HotTop roasting. OTOH sometimes I run the CCR HT in manual mode. 
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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7) From: Dean De Crisce
Whole heartedly agree...after making my first city roast single origin espresso, I thought "i have never ever tasted espresso like this anywhere ever" there were unbelievable flavors in a shot that I never experienced. I felt cheated all these years believing espresso was this carbony roast harsh taste that I despise. I wake up with the thought of a beautiful coffee moment awaiting me every day.   A little dramatic...but true.  
Dean De Crisce
Sent from a Treo.

8) From: Brian D. Frost
is it merely based on color that I know that I am at 'city', 'full city',
'full city+', etc or based on time after first crack. Also, when do you let
coffee get to the second crack? everytime?
On Mon, Mar 24, 2008 at 11:29 AM, Dean De Crisce 
wrote:
<Snip>
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9) From: Dean De Crisce
Whole heartedly agree...after making my first city roast single origin espresso, I thought "i have never ever tasted espresso like this anywhere ever" there were unbelievable flavors in a shot that I never experienced. I felt cheated all these years believing espresso was this carbony roast harsh taste that I despise. I wake up with the thought of a beautiful coffee moment awaiting me every day.   A little dramatic...but true.  
Dean De Crisce
Sent from a Treo.

10) From: Brett Mason
Me: Often
Most: Rarely
I find that once you get the timing down on your roaster, with a fixed
amount of a known bean, you can then plan on pulling the roast before
second crack, and get more of the flavor notes that Tom and others
discuss....
Brett
On Mon, Mar 24, 2008 at 11:34 AM, Brian D. Frost  wrote:
<Snip>
-- 
Cheers,
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11) From: Michael Dhabolt
Brian,
When I pick a PID controller I am looking for a piece of equipment
that gives me more flexibility than is absolutely necessary.  My
current setup has twice as many ramp/soak segments as I'll ever use.
I always order controllers with a communication option which
facilitates quick profile modification, computer monitoring and ease
in saving and reloading favorite profiles.  I opt for new versus used
in the interest of not having to 'Play With It' after I've built and
tuned the roaster.  That being said: virtually all of these
controllers are industrial quality pieces of equipment with an
expected lifetime well beyond what we need.  Another good reason for
going with a new, currently on the market, rather than some other PID
that may work perfectly well is that I have access to complete
documentation.  The capabilities of these controllers is far ranging
and good documentation is, in my opinion, a paramount consideration.
All of these concerns end up costing $s.
If these concerns are not important to you, there are always PIDs on
eBay and many surplus outlets at really reasonable costs.  I would
caution against getting one without access to good documentation for
the particular model - with all its options.  The options installed on
a particular controller can be and usually is the key to its usability
for out application.
If there is anything in particular that I could help you with, feel
free to email me off-list.  I'll do what I can to help.
Mike (just plain)
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12) From: stereoplegic
Brian: i'm using an Auber SYL-2352 ($44.50 + thermocouple & SSR + ship) 
from auberins.com. no ramp/soak (automation), i just raise temp by 
pressing the up button at the time the roast profile calls for it. and 
it still gives me accurate (as long as the thermocouple is properly 
placed) digital temp readings, and won't allow temps to rise higher than 
3 degrees above whatever the setpoint is at that point in the roast 
(useful for the minute at 300 from 4:00 to 5:00).
miKe mcKoffee wrote:
<Snip>
-- http://www.homeroasters.org- homemade roasters, roaster mods, contests, much, much morehttp://groups.yahoo.com/group/houstonhomeroasters- homeroasters in Houston, TXhttp://groups.yahoo.com/group/Gaggia/- Gaggia user group, help, maintenance, mods, etc">http://www.sweetmarias.com- the finest green coffee available anywhere coupled w/ amazing cupping notes, plus a wealth of roasting and brewing pointershttp://www.homeroasters.org- homemade roasters, roaster mods, contests, much, much morehttp://groups.yahoo.com/group/houstonhomeroasters- homeroasters in Houston, TXhttp://groups.yahoo.com/group/Gaggia/- Gaggia user group, help, maintenance, mods, etc
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