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Topic: Profiling with the HWP (was RE: +HotTop Saga Continues) (3 msgs / 102 lines)
1) From: JB Christy
<Snip>
Actually, the HWP may be the easiest roaster to profile with of all the stock
commercial roasters.  On the advice of a fellow list member who posted in early-
to mid-July [sorry for losing track of who made the suggestion], I've started
hitting the Cool button at various points, waiting a few seconds then hitting
Roast again.  I managed to delay first crack until 6:30 (usually starts around
3:45), and I'm able to put as much time as I want between first and second
crack.  I haven't posted yet, 'cause A) I'm just returning from what was planned
to be a one week vacation and turned into a 4.5 week odyssey and am swamped with
catching up; and B) my first profile roast is queued behind the
regularly-roasted St. Helena in the brewing line-up (i.e. I haven't actually
tasted it yet).
Here's what I did for my first profile roasts in the HWP:
1) Operate as normal for 1:55, until the beans start to turn yellow (burn off
moisture ASAP).
2) Beginning at 1:55, hit Cool, wait 5 seconds, then hit Roast.  Do this 6
times, spaced 30 seconds apart (hit Cool for the last time before 1st crack at
4:25, hit Roast at 4:30).
3) Roast at maximum through first crack (1st crack started around 6:30, ended
slightly sooner than normal, around 7:20).
4) When you're sure 1st crack has ended, i.e. 15-20 seconds after the last pop,
hit Cool for 3 seconds every 20-25 seconds.  Do this ~3 times, then leave at
maximum.
5) Second crack started around 9:40, I stopped the roast at 9:55.
As I say, I have yet to brew the coffee, and won't 'til I finish the first 2
batches of St. Helena.  But I'm optimistic, 'cause the stages of the roast seem
to match remarkably closely the timings I've gleaned from reading recent reports
here.  I'll certainly let y'all know how it tastes.
In the meantime, is anyone else experimenting with profiling using this method?
I'd love to learn from your experience [i.e, please post!].  For anyone who's
profiled, have you tried slowing down first crack?  IIRC, most posts suggest
increasing heat during 1st crack, presumably to make it go AFAP.  Is this
because you've actually had a bad experience slowing first crack down, or is it
just the first method you've tried?
Thanks, and Happy Roasting!
--JB
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Dan Bollinger
Thanks, JB, I'll give your HWP profiling a try today!  Dan
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3) From: Charlie Herlihy
 J.B.wrote>For anyone 
who's
profiled, have you tried slowing down first crack? 
IIRC, most posts 
suggest
increasing heat during 1st crack, presumably to make
it go AFAP.  Is 
this
because you've actually had a bad experience slowing
first crack down, 
or is it
just the first method you've tried?
Thanks, and Happy Roasting!
 J>B>
I don't use a HWP or anything like that, but I profile
all my roasts.I lower the heat at first crack if it
seems to be comming on too strong and might run right
into second crack. If it has that much momentum I'll
just try and keep it hot enough that it won't stall
and bake and I aim for not having to raise the oven
temp. much from then on as the beans are more fragile.
I'm talking about air temps of 475 before first crack,
less than 420 degrees after first crack, finishing at
400. Bean temps will be higher than that by second
crack. I've noticed that when roasting small amounts
like you all are doing that it is nessesary to raise
the heat before second crack, probably because there's
little convection heat from lbs of beans touching each
other. If you have to really heat them up full blast
after first crack then I think that maybe you need to
work harder on heating them a little more after they
turn yellow and just before first crack. Just my 2
canadian cents worth.
Charlie
 
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