HomeRoast Digest


Topic: IR2 Newbie (9 msgs / 198 lines)
1) From: Peter Minkow
I have been roasting with a CR for about two years and have gotten tired of
the chaff blowing around my basement because the seal is shot. So, I found
what I thought was an IR on Craig's List, allegedly NIB, for $65. Needless
to say, at that price I bought it. It came in an IR box with an IR inner box
and was fully packed. On my first roast, I decided to try  preset 1 as
recommended. I was surprised to find that it went for 10 minutes, never
leaving stage 1. I thought I had another CR in IR clothing. Then I
discovered that it was actually an IR2, eventhough the box and manual were
for an IR. I was confused and now understand the difference between the two.
To make a long story short, I now know that the presets are worthless if you
want less than dark roast. Can someone recommend a profile for Guatemalan
beans at city +? Thanks.
Peter
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2) From: Douglas Hoople
Hi Peter,
Be ready with the 'Cool' button. I don't know anyone who lets the iR2 run
the full duration of any stored profile. You can and should stop the roast
at any time, which means you can still get a light City roast even on preset
1.
Doug
On Fri, Mar 20, 2009 at 9:14 AM, Peter Minkow  wrote:
<Snip>
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3) From: Jeff Kilpatrick
Peter-
In addition to the invaluable cool button, you can program your own
profiles.  Also be sure to check out SM's tip sheets, which have a few for
you to experiment with.
(1) iR/iR2 
(2) iR2-specific
Enjoy!
-jeff
On Fri, Mar 20, 2009 at 11:22 AM, Douglas Hoople wrote:
<Snip>
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4) From: Jim Couch
The first iR2 I had would basically produce either charcoal or if you
watched it closley and hit the cool button before you thought you needed to
you could get a VERY dark roast with almost NO flavor or body. The second
one however does very nicely and will almost run a full pre1 or pre2 to full
length. But, with an iR2 the object is NOT to run a full length profile but
to use the cool button to get the roast you want. These machines are
extremely variable, to say the least.
Good Luck,
Jim
On Fri, Mar 20, 2009 at 11:22 AM, Douglas Hoople wrote:
<Snip>
-- 
111,111,111 x 111,111,111 = 12,345,678,987,654,321
"This is worse than a divorce... I've lost half of my net worth and I still
have my wife.."
"Idiots are so much fun. Thats why every village has or wants one."  Greg
House
There are three kinds of men: The ones that learn by
reading. The few who learn by observation. The rest of them have to
pee on the electric fence and find out for themselves.
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5) From: Allon Stern
On Mar 20, 2009, at 12:22 PM, Douglas Hoople wrote:
<Snip>
I've managed to eke out a 15m C+ roast through extreme measures :)
Welcome to the club, Peter. Go back over the archives and read.
-
allon
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6) From: Douglas Hoople
If anyone could do that, Allon, it would be you, our "Extreme iR2 Roasting"
champ! :-)
Doug
On Fri, Mar 20, 2009 at 12:09 PM, Allon Stern  wrote:
<Snip>
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7) From: Sean McIntyre
Here's a profile for a City+ Roast in the IR2:
Stage 1: 355 for 3 minutes
Stage 2: 400 for 3:30 minutes
Stage 3: 450 for 3:30 min
Stage 4: 360 for 3:30 min
According to the Hearthware company website, the machine is designed to run
on high fan speed for the first three minutes and not go over 355 degrees no
matter what the setting. So it makes sense to set your first stage for 3
minutes at 355. You probably won't need Stage 4. Depending on the bean and
amount, sometimes it can help to even the roast out a bit. Generally,
however, I hit "cool" after first crack has winded down for a lighter roast.
One thing you may want to pay attention to as you fiddle with IR2 profiles
is the fan speed. For instance, from a 400 F setting (these are all setting
temperatures, not onboard temperature readings) to a 450 or 460, the machine
takes precisely one minute to change to a lower speed. Once the fan speed
lowers, temperatures will rise much more rapidly.
Tom's notes on the IR2 on the SM website are very helpful. They include tips
from another individual on this list that are also quite helpful.
I've found that ambient temperature is one of the greater variables roasting
with the IR2. Another huge variable is the amount and size of chaff the bean
produces. For instance, this week I've been roasting an organic Sumatran
that puts off a lot of very fine chaff that sticks to the top screen rather
than get collected in the larger, cylindrical chaff collector. It's this
kind of chaff that can really make the temperature in the chamber rise. I've
had to knock down my profile temperature settings by 20 degrees and more to
get the roast I want with these beans. That is, generally speaking, a larger
adjustment than I usually have to make for roasting in colder weather (my
garage is unheated).
Another thing to keep in mind when creating profiles in the IR2 is that you
can only adjust the time (up or down) in Stage 3. For that reason I usually
design my profiles with the goal of getting the beans into and through first
crack in Stage 3. That seems to give me the most control. If I reach first
crack early in Stage 3 and the temperature continues to rise, for instance,
I may want to decrease the time and go to Stage 4 more quickly to extend the
first crack and ease more slowly into a medium roast or prepare for a more
controlled second crack later on. If, as sometimes happens on really cold
days, the machine just doesn't want to get hot enough to bring the beans to
first crack, I may have to add time to Stage 3.
$65 for a new IR2. What a steal!
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8) From: John M. Howison
Do not despair ! !    Preset One works tolerably will it you will just hit
"Cool" to stop the roast after 6-7 minutes or so,  With a little
experimentation, you can find the spot where you get the degree of roast you
want.  Assuming of course, that you are always in the same or a similar
environment.
-- 
Contra muros, mater rubicolla
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9) From: Allon Stern
On Mar 20, 2009, at 2:25 PM, Jim Couch wrote:
<Snip>
No, with an iR2 the object is to roast the beans the way you want them.
Running stock, it's very hard to do.
With modifications, it's definitely a lot easier.
-
allon
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