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Topic: Rosto 1/3 vs 1/2# batch observations (39 lines)
1) From: Mike McGinness
Needed to roast some Kona Vienna mélange, usually do two 1/3# batches: one
435° 13:30 the second 470° 16:00. This yields enough for two 1/2 gallon
(6-18gr double shots each) batches chilled *Road Warrior white chocolate
Kona mocha* with a bit left over. Since we're leaving Friday morning for a 4
day weekend knew I'd need more so decided to do two 1/2# batches instead.
Then just finished a *standard* 1/3# batch Koa Kona for regular use.
1/2# batches are definitely pushing the limits of the Rosto but entirely
doable. Fan voltage start is my setup maxed @140v which drops to 135v as
soon as heater turned on. Greens movement just barely enough but enough to
not require *Rockin'* technique. Minimum fan voltage required during end of
roast 120v for my roast style of just moving beans. Heater voltage maxed
121v for 435° 13:30 batch. I increase my ramp from 10° per min to 15° per
min after 450°, to hit 470° in those two minutes took max 127v to heater
1/2# batch which is higher than I normally need to go 1/3#. Still not
pushing it *that* hard though.
Contrasting the 1/3# batch: For greens movement start needed 125v. Fan
voltage down to 97v end of 440° 14:00 *standard* Kona roast. Heater voltage
116v ramp up dropped to 112v @350° going into 10° per min ramp maxed back
116v end of roast.
When going cooling even the 470° roast was down to 200° in first two min,
fan voltage maxed 140v (max circuit yield w/o heater on)... Oh, ambient was
around 50°f for session.
Now back to roasting another batch before simply Traeger grilling teriyaki
burgers (much less work than 14.5hr Brisket, and it's what Debi wanted
tonight:)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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