HomeRoast Digest


Topic: Possible problem with new i-Roast 2... (2 msgs / 66 lines)
1) From: Michael Krall
We've been roasting (FreshRoast) for 7+ years. Have read all the data the c=
ompany provides and all data put up on Tom and Maria's site. We've been roa=
sting the French Roast blend and getting junk... throwing it away, it is so=
 bad. =
What I've been trying to do is understand onboard temp display for our mach=
ine and relate it to Tom's regular roast curve of 2min/350F... 3min/400F...=
 4:30min/460F (longer for darker). =
Tom's machine has onboard temps 40-50F lower than set-temp. Our machine has=
 varying difference... like set-temp of 405F/400F/495F giving  onboard-te=
mp of 405 with 385F set-temp being 380F on board. =
Other examples: Stage 1 set temp 320 and onboard at end of 2min. = 350F. =
Stage 2 set-temp of 340F/345F/350F/355F all giving onboard-temp of 365F. =
All the roasts we have done since the first two incinerations using Tom's s=
et-temps on our machine, have resulted in start of first crack in Stage 2..=
. very early in some cases. The latest roast was set this way: 320F/0:30min=
... 320F/1:30min... 335F/3min... 405F/7min. The onboard temps for the 4 sta=
ges were 297F... 350F... 351F... 405F. First crack started 5sec. before end=
 of 3min stage. Had pause between end 1st crack & start of 2nd crack. 2nd c=
rack cresendo at 3:48min into 7min stage 4. This batch was the best of any =
we've gotten from this roaster but certainly not good coffee. =
It seems to me our machine will not run cool enough to gradually warm beans=
 and will not provide a relatively consistent set-temp/onboard-temp relatio=
nship.  The  fact is, we haven't  been using it for very long but of th=
e 8 roast we've done, none were acceptable. =
Any ideas, observations, etc. would be appreciated.
Mike Krall
Lander, Wyo.
      =
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2) From: Doug Hoople
Hi Mike,
Ignore the onboard thermometer altogether.
Get the K-type thermocouple and digital thermometer on the SM website, or
something like it at your local supply stores. Thread the thermocouple
through to the bean mass and use that. Your results will be instantly more
satisfying.
Doug
On Wed, Mar 25, 2009 at 9:56 AM, Michael Krall  wrote:
<Snip>
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