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Topic: Turbo-Crazy Trial and error! Long. (10 msgs / 359 lines)
1) From: Bob at classicalcup
Hi Roy,
Well congratulations on getting your TurboCrazy
roaster together!  I believe you will find it to be a
very versatile piece of equipment.  I am not really
sure if you are trying to achieve brighter taste or 
bolder body in your roasts but the formula for either
is easy to remember.  Shorter, faster roasts =
brighter taste... longer, slower roasts = bigger body.
I noticed this trend when I compared roasts of the
same coffees done in my HWP verses my Alp. When I
began roasting in the TurboCrazy (hereafter TC) I
simply incorporated my combined knowledge into the new
format of over / under heat.  If you want to extend
your roasts simply plug in and turn on the Oven part
(400 degrees) for approximately 3 minutes.  Plug in
the StirCrazy for about 3-5 revolutions and unplug.
Wait 3 more minutes with the Turbo oven on to 400
degrees and then plug the SC in for the duration. 
After you plug in the SC turn your heat up to about
450 on the oven and wait for first crack. It will be
obvious when it has ended and at that time you might
consider turning the oven dial to 0 for about 30-45
seconds while you let the SC continue to run.  Ramp
the oven back up to 475-500 degrees and hang on for
the second crack.  With just a little practice (and
some attention to how your particular setup responds),
you will begin to recognize when 2nd crack is about to
begin and can curtail or continue your roasting
depending upon what you are trying to achieve. 
Ryuji Suzuki is an advocate of faster roasts and he
uses a pre heat format which involves allowing the
empty SC and Oven to run until they are good and hot.
He then dumps  the beans in and away he goes.  I
believe he likes his coffees brighter than I do and I
believe his method enhances that quality.  Neither
method is right or wrong, it simply depends on what
you are trying to achieve. 
It is very important that you pay attention to the
visual and auditory clues which the roasting coffee
gives off.  It is easy to get conned onto believing
that you must have missed second crack when it might
take 3-5 minutes to achieve after first crack is
ended.  You are right when you say that this is not a
"set it and forget it" method, it involves your
attention during the entire roast but you are, after
all, custom roasting your coffee and not simply
following a computer generated profile.  I think that
once you get the hang of it you will not go back to
any roasting method you might have used in the past. 
By the way, 265 grams is a nice amount to roast and
allows for a very even roast.  You might try using
this amount of green coffee until you get the true
feel for this system.
I find that I can cool my beans to room temp in about
2-4 minutes by dumping them into a very large
stainless Steel mixing bowl (21" across") and blowing
air on them from a medium volume fan.  I stir the
beans with a 2 inch pastry brush while directing the 
air onto the beans.  This method not only cools the
beans quickly but removes any chaff which might still 
be adhering to the beans.  I would strongly dissuade
you from using plastic of any sort!!!  I roast
outdoors (90+ degree Georgia heat) and I am able to
cool my beans quickly and safely with this method.
I hope you find this post helpful and that anybody
else who might be looking for a great, inexpensive
method of roasting coffee will give it a try. 
Take care,
Do You Yahoo!?
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2) From: Ryuji Suzuki -- JF7WEX
From: Bob at classicalcup 
Subject: +Turbo-Crazy Trial and error! Long.
Date: Tue, 30 Jul 2002 18:23:06 -0700 (PDT)
These temps look higher than my typical value by 25 to 50F
but do you think this is due to individual unit variability
or to the different way of combining Stir Crazy operation?
This is new to me... :-)
I preheat the unit for consistency across consecutive batches. Also, I
don't want to keep beans "warm" too long. It should be either room
temp or roasting temp, and I like a quick transition at a temperature
which is not too high to cause strange cracks. My roast time is
typically 7 (city) to 12 minutes (full city+) but I often go longer
for French roasts and for espresso. So, I think I'm not advocating
faster roast at all... I like to roast some central American quite
fast, but even this is only one way I roast centrals. Also, if you
roast too slowly, you may not get cracks. The coffee still gives you
nice cup, but it won't be the same. In between loud snappy cracks and
lack of cracks is somewhat muted cracks. You can figure out whether
you are roasting fast or slow or very slow based on the sound quality
of cracks. Because this device is quieter than hot air type devices,
it's easy to hear these difference.
Another reason I preheat is that I like melange a lot. If I preheat
the setup, I can divide 500g or so of bean in two, and throw one part
as soon as the oven reaches 325F and another part about two to three
minutes later, when the oven is running at 375F or so. The second part
catches up a bit, so the result will not be as dramatic like one part
full city+ and one part city, but I often find 1 pt city+ and 1pt full
city quite interesting in terms of complexity.
I have liked darker end of roast for most beans for years. However, it
was since when I started using Turbo Oven that I became to enjoy
lighter roasts more often. It's simply because with this method
roasted beans tend to maintain depth and body in a wider range
compared to hot air type roasters.
Also, note that I reduce heat from bottom heater so that its
contribution is minimal.
I spend a few minutes at 300 to 350F, and another few around 400F
where first crack begins. After first crack slows down, I set the
thermostat low so that beans only get passive circulation of available
hot air for a minutes and then slowly raise the temp to get to second
crack. I throw in bean between 300 and 350F, but I go slowly as I
described here.
Based on your thermostat control, I imagine second crack should come
sooner than that... No?
I'm curious where that number came from...
Maybe the resulting coffee will weigh 1/2 lb?
Anyway, this method works well as long as the bean gets agitated
enough.  Smaller batch size is probably easier but large batch sizes
work in the exactly same way anyway.
Also, I'm trying to put up a picture of my modified Stir Crazy's
agitator. (I finally borrowed a digital camera.)
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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3) From: R.N.Kyle
Bob that was such an informative write up on the Turbo and the SC, it made
me want to go right out and by it, come home and go to town roasting. I've
heard so much on this list about the Turbo Oven and the Stir Crazy, but I
have no idea what they are or what they look like. Is there any pictures I
could look at or a web site to view these 2 items? Thanks for the info. I
plan to save it to my folder of things to try.
Ron Kyle
Roasting in South Carolina and still no rain.

4) From: Ryuji Suzuki -- JF7WEX
From: "R.N.Kyle" 
Subject: Re: +Turbo-Crazy Trial and error! Long.
Date: Wed, 31 Jul 2002 19:03:05 -0400
For Turbo Oven, check out:http://rs.prug.or.jp/Beverages/coffee-turbo-oven.htmlI haven't written anything about Turbo Crazy on the web yet.
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: R.N.Kyle
Thanks Ryuji, It was informative, and now I know what the Turbo looks like.
Whets with the stir crazy, do you dump the coffee in it to cool, or is it
incorporated in the oven to agitate the beans?
Ron Kyle
Roasting coffee in South Carolina

6) From: Ryuji Suzuki -- JF7WEX
From: "R.N.Kyle" 
Subject: Re: +Turbo-Crazy Trial and error! Long.
Date: Wed, 31 Jul 2002 21:07:31 -0400
Oh, I forgot to add... I'm sleep deprived today.
Stir Crazy is a West Bend popcorn popper but works in a different way
from hot air type poppers. It consists of a heated plate (more like
hollow) with a rotating rod that agitates corn. You should be able to
find it by searching for "Stir Crazy" in West Bend site or places that
sell kitchen appliances like Amazon. Mine is a 6 quart model, but
there is 8 quart model which I don't know details about. Someone said
here (I apologize for forgetting names.) that only difference was the
size of the top cover, but I have not found any answer regarding
whether the depth of the hollow varies across models.
I mostly use Stir Crazy as a agitator, and a supplemental heat source
which can be omitted altogether. It was just a convenience factor to
pay $30 instead of building from scratch.
The agitator that comes with Stir Crazy is really not ideal for coffee
roasting because it only scrapes off the surface of the bottom plate
instead of agitating beans forming some thickness (unless you roast a
small batch size). I took advantage of the fact that the center shaft
(made of black plastic material) melts at 250C or so, which is easy to
achieve by leaving Turbo Oven full power for several minutes, I
attached a much bigger agitating bar shaped in a random strange way.
The way I did is a bit too crude but I'll think about better way when
it breaks... :-)
Other people here seem to use Stir Crazy in a different way without
modifying any part of it. That's a personal decision.
Well, when I feel talking about the same stuff like a broken record is
the time for me to write a web page. :-)
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: Roy Gordon
If you do a google search ("Turbo Crazy" as the subject?) or look through 
the archives on sweetmarias, one of the earlier articles had a link to a 
picture of Turbo Oven/Stir Crazy setup.
-- Roy
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8) From: Ryuji Suzuki -- JF7WEX
I think people figured out already, but for record, this is my Stir Crazy:http://www.westbend.com/westbend/catalog.cfm?dest=itempg&itemid!&secid=6&linkon=section&linkid=6This is model 82306, 6 quart model.
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: R.N.Kyle
Thanks Ryuji.   I appreciate the information.
Ron Kyle
Roasting in South Carolina

10) From: R.N.Kyle
My name is Ron, or did you send this to Ryan, it doesn't matter, appreciate
the info, and will do the search
Ron Kyle
Roasting in South Carolina

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