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Topic: Roasting times for IRoast (8 msgs / 383 lines)
1) From: Ira Sender
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2) From: Tomenid
For those who use the IRoast it would be interesting (to me, at least) if  
people submitted their recipes for achieving different levels of roast.  
Obviously altitude, electric power, etc. are going to have impact on individual  
times but it would still be helpful.  And I realize that individual  machines also 
vary but again anything would be a help and cut down on some  mistakes. I'll 
present some of my "recipes" in a day or so.
 
Tom
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3) From: Seth Grandeau
Tom,
In my experience with the IR2, the environmental factors were great enough
to throw roasts off by significant amounts.  I did back-to-back roasts of
the same bean, same mass, with an hour of cool down in between, yet they
differed by close to a minute (on a 10 minute roast).  FWIW, I always used
the same profile (a gradual ramp up in temp) and just listened/watched
closely to decide when to hit cooldown.
I haven't used my IR2 much, since getting my Behmor, but it may be coming
out of retirement.  I have a pound of Maui Moccha, which is so tiny that I
think it will fall through the small mesh screen on the Behmor.
-Seth
On 8/5/08, Tomenid  wrote:
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4) From: Matthew Walker
Below is my standard profile for the IR2.  I usually "cool" between 8 and 9
minutes into this 12 minute profile for a City+ but, obviously, several
factors affect timing and roast.  I have found the following to be a
reliable basic ramping up for the IRoast.  Hope it helps.
 Time Temp  4min 350  2min 400  6min 440
On Tue, Aug 5, 2008 at 8:45 PM,  wrote:
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5) From: Ken B
I posted this once before, but got no feedback from it.  I really would =
be interested in comments on the slope/time of these roasts if any of =
the experts would care to comment.
I have played with the IR2 trying to get a profile that matches the =
slope of a USR roaster I watched in action, and came up with this.  In =
~13 - 15 minutes, it produces a roast from FC-Vienna.  Is it =
repeatable?  On my machine, yes.  Your IR2 may (WILL) vary.
First, the basics. My thermocouple is accurate to  1c or ~1.8f
My scale is accurate to 1 gram
All values are for 148 grams of green beans at Start of Roast
The thermocouple is positioned 1/2 way into the green bean mass from the =
bottom of the IR2.
There is a 4" dryer vent attached to my IR2.
No loosening and /or removing the chaff screen is required.
For 3 roasts with ambient temperatures of 76, 77 and 78f, here is the =
chart.
Roast 1 was cut at 446 f.  Roast 2 was cut at 454, and roast 3 at 448 f.
Roasted weight for these in order, is 127 grams, 126 grams and 126 grams
Profile in IR2 is:
3 minutes at 320, 4 minutes at 335, 2 minutes at 350, 3 minutes at 365 =
and 3 minutes at 390.http://www.onlymysite.net/files/Profile6.xls(I hope this works...it was done in OpenOffice and saved in .xls format)
Please note that dropping stage 5 to 385 will NOT give you the expected =
results, at least on my unit.  I thought it would allow me to use the =
final 1 to 2 minutes of the roast to get to 454.  Instead, it peaked at =
436-438 at 15 minutes...but that is an almost perfect FC, at least how I =
look at it, so it too is a useful profile.
If any of you folks who have experience in charting profiles would care =
to comment on the slope/time ranges, etc., I would be very interested in =
hearing your observations.
Anyway, I hope this helps some of you who do not have PID's attached and =
still have working smoke alarms in your house. ;-)
Best Regards,
Ken B
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6) From: Allon Stern
On Aug 5, 2008, at 8:45 PM, Tomenid wrote:
<Snip>
The "recipes" you can program into the iRoast only give you an  
illusion of control.
If you don't get the iRoast modulating its fan speed or heat, and you  
hit the "Temp" button and see a temperature FAR below your set point,  
and you measure (with a thermocouple) far above the set point, then  
you know that it doesn't really do anything useful....
except for taking advantage of the fan speeds.
My "recipe" is to run at high fan speed for 5 minutes, low fan speed  
for 1.5 minutes (to goose the heat up to 1st crack), then back to  
high fan speed for the rest of the roast. I measure the actual  
temperature with a thermocouple, and adjust the speed of an external  
exhaust fan, tightly coupled to a duct attached to the iRoast, to  
control the rate of temperature change.
I creep the fan speed up slowly - I wait too long to take action, the  
roast gains momentum and the rise is unstoppable.
FWIW, temperature above 390 (or is it 395?) programmed into the  
iRoast is slow speed, below is high speed. I find the iRoast-supplied  
termperature reading never gets to 390, even while the thermocouple  
reads 450.
the mechanicals are okay, but the firmware & temperature reading  
hardware need work.
-
allon
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7) From: Mike Sieweke
On Aug 7, 2008, at 10:41 PM, Allon Stern wrote:
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It is absolutely true that the iRoast gives you the illusion of control.
I've seen roast times in a range from 8 to 10 minutes for the same  
beans.
The difference is in how much chaff is given off.
FYI -
The fan speed is limited to high fan below 390
The fan speed is limited to medium or high below 410
The fan speed may go into low at 410 or hotter.
For the first 3 minutes of a roast, the fan will remain on high, no
matter what the setting.
The roast temperature is controlled mostly by the amount of chaff.  You
need to block half of the chaff screen when roasting decaf beans, or it
won't get up to temperature.  I use a triangle of aluminum foil.
My iRoast runs so hot that I program 10 minutes at 385 degrees, and most
coffees reach first crack around 5 minutes.  The bean temperature will
exceed 440 degrees in 10 minutes at this setting.
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8) From: Ken B
Hi Ira,
I am happy to hear that they work for at least one other person. :-)  
Glad to be of assistance. 
Best Regards,
Ken B
Ira Sender wrote:
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