This morning I I completed my 2nd and 3rd loads at 300g. I can't say
I have this down but I can achieve most any profile I want with the
Quest loaded to 300g.
Some general comments:
To increase ET while decreasing BT open the bean drop and the roaster drop door.
I believe you need to supplement the heat of the roaster when you
exceed around 260g. At least you have more flexibility with an
additional heat source.
The challenge here is to be able to hit C1 between the 8:00 and 10:00 mark.
In the three loads I have roasted I have hit C1 at 7:30, 8:30 and
9:40. I have been able to see between 1:30 and 2:30 between the end
of C1 and the start of C2.
I am using an Omega Data Logger, Artisan running on my Mac, Eric's
Thermocouples, and a Master Pro Heat LCD Heat gun with the smallest
reducer tip that fits down the tryer hole.
I have had my best success with the ET running around 650f and BT at
400f when I drop the beans. I use the aforementioned technique to get
these temps around these ranges. I start with the heat gun in the
tryer hole with the fan set to 9 o'clock and the temp set to 400f.
Once I I drop the beans I turn on the heat gun. With the temp set at
400 I don't need to worry about ill effects from the gun. What I am
trying to do is get the temp bounce to happen quickly. The challenge
here is getting the roast out of the drying phase in a timely manner.
I watch my temps closely. To hit a C1 at 8:30 I left the gun in place
running until my BT hit 235f. Leave it in longer, or increase the
temps and you can shorten the roast and increase the rate of rise.
Pull it at a lower tenp and you can extend the roast. What I have
found is that the rate of rise curve with the gun @ 400f does not
change once the gun is pulled. The rate flattens out to approximately
the same slope.
I have run the gun later in the roast. When I do this I increase the
temp but not over 500f.
One nice thing about this approach, when I started this morning it was
55 in the roasting room. I believe you can make up some of the ill
effects of a unheated roasting environment using this technique.
Obviously, we can shorten the times between C1 and C2, or ramp up the
C1 to C2 temps fairly quickly, should that be desired.
The nicest thing about using these techniques I don't have to deal
with the lag we associate whit electric roasters. The gun is instant
with pinpoint adjust ability.
One last thing, I have the roaster and the gun plugged into the same outlet.
From a taste standpoint, the first batch turned out fantastic. I
expect these follow on batches to be excellent as well. I would
appreciate it of others would validate my findings or assist in the
refinement of my findings.
Comments are welcome here.
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