I'm still learning how to control my roasting with the HT-B, but I'll
pass on my findings so far. I've been roasting 300 g of beans indoors
with a stovetop exhaust fan. What I've found is that I need to leave
the fan off for the first 12 min of the roast with the heater on full
in order to obtain a 15-20F/min ramp. As the roast approaches first I
turn up the fan and start backing off the heat. Usually this means
that I start the fan at 25% about 5F below 1st and increase the fan
into first crack. If I wait until after the start of first before
turning up the fan I find the roast can speed into second.
Controlling this part is tricky and I'm still exploring the variables
here. My latest approach is to turn the heater down 10% for every 2F
rise after the start of first. This has given me 3-4 min between
start of first and start of second. I've heard that it is bad to have
the bean temp drop (stalling) at this point. Do remember that your
temperature reading is the temperature of the back wall of the roaster
and not the beans.
You may have gathered from what I've said above, that this isn't a
program but me actively controlling the roast. I'd encourage you to
take this approach until you have mastered the profile. It takes more
effort, but I don't think that one can push the machine to its limits
without some feedback.
I hope that we'll hear some more responses to your post.
On Fri, Apr 11, 2008 at 11:30 AM, Mike Koenig wrote:
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