HomeRoast Digest


Topic: More iRoast2 trouble (20 msgs / 605 lines)
1) From: Bill Goodman
G'day folks,
Am still having iRoast2 troubles and am at my wit's end.  Am doing 
everything right as far as I can tell, and the machine is just not 
running hot enough.  Made sure the roasting chamber and chaff collector 
had a tight enough seal, reduced the amount of beans from 150 g to 130 
g, made sure nothing else was running on the circuit where I plugged it 
in, and and monitored the adjacent outlet to make sure line voltage was 
OK (started right at 120 VAC dropped only to 117 VAC).  I used a profile 
of 2 min @ 350 F, 3 min @ 410 F, and 6 min @ 460 F, with an ambient 
basement temperature of 68 F.  All that and the highest temperature I 
saw by pressing the roast button toward the end was about 370 F; the 
roast was uneven and barely made it it to City; after a day of rest the 
brew tasted a little sour, though not quite as sour or as obviously 
incomplete or baked as others I've attempted lately.
What else can I try to build up the heat?  Should I block half of the 
opening on the top with aluminum foil?  How about placing the unit in a 
box and redirecting the exhaust back into the box via aluminum duct?  Or 
are the Coffee Gods beckoning me to upgrade to a Behmor? ;-)
Thanks,
Bill
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Seth Grandeau
If you buy a flexible dryer hose and vent the exhaust out a window, you can
build up back pressure which will help boost temps.  I would not worry about
the on-board thermometer.  Mine was always way under.  I set all my programs
to run the full 15 minutes, so I would recommend modifying your last phase
to go for 10 minutes, rather than 6.  Let the roast go and watch/listen to
it until you get your desired roast level.  Those extra 4 minutes can make
all the difference in the world.
On 11/7/08, Bill Goodman  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Kris McN
Bill,
Ditto what Seth said.  When I was using my iR2, my roasts typically ran
11-13 total for C+ -> FC at that ambient temp.  An extra minute or two could
make all the difference.
Best,
Kris
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Mike Chester
<Snip>
Try increasing the load rather than decreasing it.  I know that it sounds 
counterintuitive, but air roasters run hotter with a larger load.  The 
reason is that more beans allow less air circulation and more heat builds 
up.
Mike Chester
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Allon Stern
On Nov 7, 2008, at 11:01 AM, Bill Goodman wrote:
<Snip>
IGNORE THE INTERNAL TEMPERATURE!
It is wrong. Very wrong. I find that my iRoast never reads over 390,  
even though a thermocouple in the bean mass reads 450.
Don't block the airflow too much - you'll destroy the heater.
What kind of beans are you roasting? Chaffier ones will partially  
block the exhaust with chaff, and will speed the roast. More beans =  
more chaff.
If you're doing very low chaff coffee, it may be difficult to get a  
good roast; when I do decaf, I usually leave chaff in the chaff  
screens from a previous non-decaf roast.
Here's my usual profile:  3 minutes @350F,  2 minutes @395, 1.5  
minutes @410, 8.5 minutes @395 (until eor)
If you still can't get good enough heat, it is possible that one of  
the two heating coils in your iRoast is broken.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Jim Couch
I just had mine delivered this morning if anything mine may be running too
hot.....using preset 2 it produces a very dark (but not burnt) roast. The
ring that has the guts of the chaff collector is visibly cracked but no
smoke is being emitted from the crack. I am usually roasting Yirgacheffe,
IVM, Sumatra Mandheling and Mocha Java. Could someone suggest some good
profiles for those beans?
Your ambient temp is not that much different from my back porch. My guess
would be "dead" elements
On Fri, Nov 7, 2008 at 10:01 AM, Bill Goodman  wrote:
<Snip>
-- 
111,111,111 x 111,111,111 = 12,345,678,987,654,321
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: raymanowen
"... sure the roasting chamber and chaff collector had a tight enough seal,"
[Define: "tight enough"]
"...reduced the amount of beans " [What you do with an unregulated air
popper to run cooler]
"...120 VAC dropped only to 117 VAC"
[Good call- Note: with a 10a load, 30 watts'  heat lost in the wires;
R(wire)= e/i = 3/10 = 0.3ohm; P(lost) = (120^2/10watts) - (117^2w) = 140w
lost in IR2 heater].
With temperature control and your nominal voltage loss, something else has
to be working against the heat. Just realize the 3v drop is giving away 140
watts. The controller should compensate.
Cheers, Mabuhay and Magandang Hapon -RayO, aka Opa!
On Fri, Nov 7, 2008 at 9:01 AM, Bill Goodman  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Bill Goodman
Yesterday and today I was roasting Yemen Mokha Sana'ani which seemed to 
have a decent amount of chaff.  Had previously tried to roast Colombia 
Antioquia Jardin Cerulean Warbler--nailed one roast perfectly for drip 
coffee late in August, but others done in September were baked/sour.  
Also had poor luck with Guatemala Finca San Jose Ocana--chaff just 
wouldn't let go of the beans.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

9) From: Bill Goodman
raymanowen wrote:
<Snip>
As snug as I could get it without breaking something.  I don't feel much 
heat loss coming from anywhere but the chaff collector where you would 
expect it.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

10) From: raymanowen
"I find that my iRoast never reads over 390, even though a thermocouple in
the bean mass reads 450." [If they disagree, only 2 possibilities: 1 is bad
or they're both lies- most likely] The low reading is caused by heat being
pulled away from the sensing junction by the thermocouple wires and/ or
sheath themselves. Heat flows from the hot zone to a cold sink.
The meter end is cold, the junction is hot. How close to the junction are
the wires carefully protected from heat? The meter always reads the exact
temperature of the junction. Even the 450 indication is most certainly l=
ow
but reading the airstream temperature right downstream of the heater. If
there is no algorithm for the heat flow at the junction, there is no
confidence in the reading.
I HATE FORMULAS, and I disremember Thermodynamics. The solution is to set it
up so that the wires and sheath, if any, are heated by the same process
being measured. Assume the heat flow is nil and the terms all drop out of
the formulas.
If the beans are heated by the hot air, then the temperature of the hot air
has a direct relationship to the bean temperature. The air profile forces
the bean profile, then you cuppit.
Cheers, Mabuhay, Magandang Hapon -RayO, aka Opa!
Got Grinder?
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

11) From: Bill Goodman
Thanks for all the great advice!  Will experiment with extending the 
final step in my profile and/or setting up the aluminum dryer hose as 
recommended and see what works best.  Thing is, I remember running a 
15-minute profile posted by Ken B. for C+ over the summer that did not 
work well for me, but that was a cooler profile overall IIRC.  
Meanwhile, I ran the profile from my original post earlier this 
afternoon with half the chaff screen covered by aluminum foil, and 
things appear to have gone better--proof will be in the pudding this 
weekend after a little rest.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

12) From: Mike Koenig
Bill,
If your machine is fairly new, I would give Hearthware a call.  You
shouldn't have to resort to foil or dryer hoses to get a roast to
complete.  They are usually pretty good about replacing defective
units. (i went through 3 bases on my iRoast 1 before I got a good
one).   My first one never cycled to the lower fan speed, and I had
the same issue, any roast that went to completion was totally baked,
because it took too long.
--mike
On Fri, Nov 7, 2008 at 6:44 PM, Bill Goodman  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

13) From: Seth Grandeau
I would try a 15 minute profile with the last segment at a high temp (450 or
so) and see how that goes.  I did not keep notes when I was iRoasting, but I
remember most roasts going well longer than 10 mintues to get to Full City.
If that still doesn't work, then a support call is in your future.
On Sat, Nov 8, 2008 at 2:23 PM, Mike Koenig  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

14) From: Jeff Walls
My ir2 is exactly the opposite. My "c+" profile is 325 forever. I can't go much past 7 minutes without hitting 2nd crack. It is dryer vented and I use 150g of beans. 
-- Jeff
Sent from my iPhone
On Nov 8, 2008, at 12:53 PM, "Seth Grandeau"  wrote:
I would try a 15 minute profile with the last segment at a high temp (450 or
so) and see how that goes.  I did not keep notes when I was iRoasting, but I
remember most roasts going well longer than 10 mintues to get to Full City.
If that still doesn't work, then a support call is in your future.
On Sat, Nov 8, 2008 at 2:23 PM, Mike Koenig  wrote:
Bill,
If your machine is fairly new, I would give Hearthware a call.  You
shouldn't have to resort to foil or dryer hoses to get a roast to
complete.  They are usually pretty good about replacing defective
units. (i went through 3 bases on my iRoast 1 before I got a good
one).   My first one never cycled to the lower fan speed, and I had
the same issue, any roast that went to completion was totally baked,
because it took too long.
--mike
On Fri, Nov 7, 2008 at 6:44 PM, Bill Goodman  wrote:
Thanks for all the great advice!  Will experiment with extending the
final
step in my profile and/or setting up the aluminum dryer hose as
recommended
and see what works best.  Thing is, I remember running a 15-minute
profile
posted by Ken B. for C+ over the summer that did not work well for me,
but
that was a cooler profile overall IIRC.  Meanwhile, I ran the profile
from
my original post earlier this afternoon with half the chaff screen
covered
by aluminum foil, and things appear to have gone better--proof will be in
the pudding this weekend after a little rest.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

15) From: Jeff Walls
My ir2 is exactly the opposite. My "c+" profile is 325 forever. I can't go much past 7 minutes without hitting 2nd crack. It is dryer vented and I use 150g of beans. 
-- Jeff
Sent from my iPhone
On Nov 8, 2008, at 12:53 PM, "Seth Grandeau"  wrote:
I would try a 15 minute profile with the last segment at a high temp (450 or
so) and see how that goes.  I did not keep notes when I was iRoasting, but I
remember most roasts going well longer than 10 mintues to get to Full City.
If that still doesn't work, then a support call is in your future.
On Sat, Nov 8, 2008 at 2:23 PM, Mike Koenig  wrote:
Bill,
If your machine is fairly new, I would give Hearthware a call.  You
shouldn't have to resort to foil or dryer hoses to get a roast to
complete.  They are usually pretty good about replacing defective
units. (i went through 3 bases on my iRoast 1 before I got a good
one).   My first one never cycled to the lower fan speed, and I had
the same issue, any roast that went to completion was totally baked,
because it took too long.
--mike
On Fri, Nov 7, 2008 at 6:44 PM, Bill Goodman  wrote:
Thanks for all the great advice!  Will experiment with extending the
final
step in my profile and/or setting up the aluminum dryer hose as
recommended
and see what works best.  Thing is, I remember running a 15-minute
profile
posted by Ken B. for C+ over the summer that did not work well for me,
but
that was a cooler profile overall IIRC.  Meanwhile, I ran the profile
from
my original post earlier this afternoon with half the chaff screen
covered
by aluminum foil, and things appear to have gone better--proof will be in
the pudding this weekend after a little rest.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

16) From: Paul Norris
Hi Guys, I have never been able to run the full time on either preset
profiles on the I-Roast. No matter what I do it never takes more than 7
minutes to complete a roast to City+. I've played with times and temps to no
avail. I just gave up and rely solely on sight, sound, and smoke. It seems
to produce good coffee as all store bought and restaurant coffee now tastes
like swamp water to me. But I wonder if I'm not getting the best taste I
could be getting if I could extend the time.
On Fri, Nov 7, 2008 at 11:01 AM, Bill Goodman  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

17) From: Allon Stern
On Nov 7, 2008, at 6:33 PM, raymanowen wrote:
<Snip>
You're misreading the statement.
The thermocouple is assumed to be more accurate than the internal  
temp on the iRoast, and it is. The iRoast doesn't use a thermocouple  
for measuring - afaic it uses an uncalibrated RTD - they provided a  
mechanism to calibrate it, but then set all units to the same  
calibration point. Calibration involves changing a resistor (which is  
thoughtfully on a little plug). It really isn't worth it. The  
readouts from roast to roast will differ, depending on how much cool- 
down time you let it have;  Also, if the internal temperature reading  
NEVER gets above the setpoint on the unit, you will have no control  
over the roast.
Lets say you set your setpoint to 350 degrees. The iRoast won't pour  
as much heat into the roast (low power under 395 setpoint) and the  
internal temp will never climb to 350 degrees.
So you set your iRoast to 400. The iRoast doesn't read more than 390  
even at the EOR, and won't make it to the setpoint.
I didn't say never, because it does happen. Occasionally. That's when  
the fan starts pulsing and you get questions from people saying "My  
iRoast is acting really weird, with a pulsing fan".
My guess is that it was engineered okay (but not great), but that the  
marketing folks didn't like how the device acted, and forced  
engineering to tweak all of the accuracy out of the device just so  
that it would run without pulsing and produce acceptable coffee.
The sensing junction, btw, for the iRoast's internal temperature, is,  
I think, an RTD stretched across the fan exhast, below the screen  
that keeps the beans out of the fan. The beans never contact the  
temperature sensor; it just measures the heat output from at blower.  
My thermocouple measures the bean mass temperature because it is in  
the bean mass. Measuring two different things here. My point in the  
statement was to show that the temperature reading on the iRoast is  
useless. The thermocouple may be thrown off by airflow, but at least  
it is repeatable, and useable.
I use the chart (in the note from George Steinert) on the bottom of  http://www.sweetmarias.com/roasting-VisualGuideV2.htmlas a guide and  
have found it to be useful.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

18) From: Jeff Walls
Sorry for my last double mailing. That'll teach me to not hit reply all. I should also mention that I'm considered high altitude at 5000 feet. I'm guessing that might also have something to do with it. 
-- Jeff
Sent from my iPhone
On Nov 8, 2008, at 1:55 PM, Jeff Walls  wrote:
My ir2 is exactly the opposite. My "c+" profile is 325 forever. I can't go much past 7 minutes without hitting 2nd crack. It is dryer vented and I use 150g of beans. 
-- Jeff
Sent from my iPhone
On Nov 8, 2008, at 12:53 PM, "Seth Grandeau"  wrote:
I would try a 15 minute profile with the last segment at a high temp (450 or
so) and see how that goes.  I did not keep notes when I was iRoasting, but I
remember most roasts going well longer than 10 mintues to get to Full City.
If that still doesn't work, then a support call is in your future.
On Sat, Nov 8, 2008 at 2:23 PM, Mike Koenig  wrote:
Bill,
If your machine is fairly new, I would give Hearthware a call.  You
shouldn't have to resort to foil or dryer hoses to get a roast to
complete.  They are usually pretty good about replacing defective
units. (i went through 3 bases on my iRoast 1 before I got a good
one).   My first one never cycled to the lower fan speed, and I had
the same issue, any roast that went to completion was totally baked,
because it took too long.
--mike
On Fri, Nov 7, 2008 at 6:44 PM, Bill Goodman  wrote:
Thanks for all the great advice!  Will experiment with extending the
final
step in my profile and/or setting up the aluminum dryer hose as
recommended
and see what works best.  Thing is, I remember running a 15-minute
profile
posted by Ken B. for C+ over the summer that did not work well for me,
but
that was a cooler profile overall IIRC.  Meanwhile, I ran the profile
from
my original post earlier this afternoon with half the chaff screen
covered
by aluminum foil, and things appear to have gone better--proof will be in
the pudding this weekend after a little rest.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

19) From: Allon Stern
On Nov 9, 2008, at 7:04 PM, Paul Norris wrote:
<Snip>
I use a dryer hose vented outside, with a muffin fan drawing the  
exhaust; this seems to help a lot.
Also, using the thermocouple and trying to ramp slowly helps (by  
varying exhaust fan speed)
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

20) From: Bill Goodman
Seth Grandeau wrote:
<Snip>
I did that this evening with some Colombia Tolima - Finca Las 
Florestales, with aluminum dryer hose attached, and results were much 
much better.  Letting the roast run well past 10 minutes did the 
trick--just let my senses guide me as to when to hit the cool button.  
Roast went just a little beyond where I wanted it (was aiming for FC, 
some beans look like they hit 2nd crack per the SM rough pictorial guide 
but don't appear oily so I'm guessing I got FC+ instead) but that's a 
heck of a lot better than baked/sour!
Thanks again everyone for your advice...
Bill
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest