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Topic: Freshroast Plus -- Aargh, help (5 msgs / 123 lines)
1) From: Robert Wolfe
Sorry in advance for covering what is sure to be old ground. I never read 
the Freshroast Plus posts because I thought a) My HWP would never break and 
b) if it did, I could get another one easily.
Anyhoo, I first tried roasting with two heaping scoops of beans, as 
recommended by Tom. Got to first crack, but never went past that. No second 
crack, nothing. In fact, the beans never got any darker at all, even 15 
minutes, when I finally gave up.
Using fewer beans created the same result.
Thinking that the air was rushing past the beans too quickly to heat them 
properly, I added MORE beans, so that they were actually slightly above the 
top of the metal strip on the glass cylinder.  The slowed the air flow 
allowed the beans to reach second crack. But not in two or three minutes, 
but between eight and nine minutes of roasting. After a two day rest, the 
coffee was darned good.
Is this experience typical?  And, if I have to roast for nine minutes, what 
about that timer that doesn't allow for enough time?
Thanks in advance for any replies.
Robert Wolfe
The Oregon Pinot Noir Club
816 Nantucket Ave.
Eugene, OR 97404
800-847-4474
pinotguy
www.oregonpinotnoir.com
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2) From: Jim Schulman
Hi Robert,
This is pretty typical of the FR+, every roaster (person) seems to find their own proper weight. 
In general, more beans mean faster roasts, but too many beans and the roast become uneven. It's 
a question of finding the right level. 
A nine minute roast on the FR is good for espresso, but maybe a little mellow for brewing. At 
this point, change your quantities by about a tablespoon (5 grams) at a time to fine tune the 
roast.
Jim
On 6 Oct 2002 at 15:51, Robert Wolfe wrote:
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3) From: C. Marley
Robert Wolfe wrote:
<Snip>
Yes the timer definitely needs work.  It is typical that using more
beans speeds the roast because the air to bean mass ratio is smaller and
more heat is retained in the chamber.  You have to turn back the timer,
unless you have very high voltage in your house.  I get around the "high
volume = fast roast" problem by attaching a soup can chimney to the top
of the glass chamber, and then just placing the bottom half of the
clamshell chaff collector on top.  The top is completely open, and chaff
flies out the top, but the beans stay in. I can roast fairly large
batches, but maintain fast air flow, and get a roast that takes 8 to 10
minutes.  Of course you have to do this outdoors.  I expect the roast
times will be even longer now that the outside temp is getting colder.
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: R.N.Kyle
Hello Robert, I roast with a FR+ and achieve rolling 2nd crack at about =
7 min. and on some beans as little as 5 min. I think ambient temperature =
is a factor, as is line voltage. I roast any where from 65 to 85 gram =
batches lines up at or above the metal fill ring depending on the bean =
size. I think it is important to try different amount and keep records =
and you find the sweet spot for roaster.
Ron Kyle
Anderson SC
rnkyle

5) From: Ben Treichel
On mine at 65 to 70 grams I am pushing 2nd crack @ 4 1/2 to just under 5 
minutes. At 90 grams I'm into a rolling 2nd.
FYI, 65 to 70 is just below the silver band, and 90 is at the top.
Robert Wolfe wrote:
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