HomeRoast Digest


Topic: alp with mod (15 msgs / 477 lines)
1) From: R.N.Kyle
This may not have been a good thing to do, but I had to try it. In 2 =
test roast it seems to be ok and its nice to see the ramp temps, it =
links me to what's happening inside, since there is no sight window on =
the Alpenrost. Hope this doesn't get posted twice, I did a post 4 hours =
ago but it did not go through.
I got the drill out today and measured to find the center of the =
roasting drum. I voided the warranty and drilled a hole just big enough =
to accept a Taylor large dial thermometer. it lacks 2 inches from =
reaching the center of the drum.(lengthwise) 8"stem would be better.
Fired it up and took some notes. Thermometer has not been calibrated. =
checked at 3 min. intervals Picture at the bottom of the page.
Ambient temperature was 70 degrees
3min mark 170__ 6min mark 280__ 9min mark 340__
12min mark 375__ 15min mark 400__ 17min 425
stopped roast 17:35 with 35 sec into 2nd temp 435
1st crack at 14:15 temp 395
2nd crack at 17:00 temp 425
switch to cool 17:35 temp 435
bean dumb at 20:35 temp 180
shut down at 22:35 temp 145
A nice full city roast deep brown and dry of Mexican Excelso
Ron 
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2) From: R.N.Kyle
OK Ken I'll be roasting some more today or tomorrow.
Ron 
rnkyle

3) From: R.N.Kyle
snip from > Very interesting!  Great idea.  Don't you have to remove the
<Snip>
This is true, it has to be removed or at least pulled out far enough to =
clear the drum
Ron 
rnkyle

4) From: Dave Huddle
Ron,
Very interesting!  Great idea.  Don't you have to remove the
thermometer to load it or to open the lid?
I didn't know we could attach jpegs on this list!
I've never roasted with a thermometer in any of my machines.
John(41) DAVID Huddle
<Snip>
drum. I voided the warranty and drilled a hole just big enough to accept a 
Taylor large dial thermometer. it lacks 2 inches from reaching the center of the 
drum.(lengthwise) 8"stem would be better.
<Snip>

5) From: Ken Mary
Ron, 
I would be interested in Alp's cooling rate. Next time, record the temps
every 15 seconds to the 2 minute post-shutdown mark then every 30 seconds
until dump. Calibrate the thermometer in boiling water.
--

6) From: R.N.Kyle
Colleen's post snips
<Snip>
The ramp seems to be the same. I always set my Alp on 15 and manually =
stop the roast at the degree I'm shooting for.
The Alp is a timed roast, so the ramp will be close to the same each =
time depending on the bean.
<Snip>
crack even at setting 15? 
I have not noticed any real changes, I've put 24 batches through the ALP =
and it seems to be with in 1 min of reaching 2nd crack, it usually =
starts 2nd crack around 17 min.
<Snip>
to size if still wanting to roast at, say, setting >13 (which seems to =
give me a perfect roast with med.sized >bean)
No but I have roasted small batches 1/4 lb. on occasion and you have to =
pay attention because it will roast quicker with smaller batches. The =
Alp is sensitive to batch size, and seems to roast consistently within 1 =
min when I roast 225 grams loads. most of the roasts I have done are =
Centrals, and some Kona. form a bit larger then pea berry to a medium =
bean size. I have done some Tanzanian PB and it had a few beans get =
stuck in the drum holes
good luck with your Alpenroast.
PS my input power is between 119 and 120 volts with the surge protector.
Ron 
rnkyle

7) From: fhopel2911
Would these temp. ramps be the same on all setting?  Did you use setting 15 in your test noted? Have you noticed that larger beans have more difficulty reaching 2nd crack even at setting 15? and have you ever needed to reduce your weight of beans in the batch due to size if still wanting to roast at, say, setting 13 (which seems to give me a perfect roast with med.sized bean)
Just curious.  
Colleen
still experimenting with the alp
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8) From: R.N.Kyle
Owen Davies posted this:
<Snip>
screen
<Snip>
Might
<Snip>
serious
<Snip>
I have not tried to do this, it may be a possibility, and probably =
easier to wrap the outside of the drum rather then line it. although =
probably would not stop the beans from getting caught in the holes, but =
would stop very small beans from falling through
I don't worry about a few beans falling thru, or getting caught in the =
holes of the drum. so far it has not been a problem with the beans I've =
roasted.
Ron 
rnkyle

9) From: Owen Davies
Among other comments, Ron Kyke wrote:
<Snip>
holes
Is there any reason one couldn't line the drum with stainless steel screen
temporarily to keep the little beans from getting stuck in the holes?  Might
abrade them a bit and hold the chaff in, but it doesn't sound like a serious
problem.
Owen ("Alpless") Davies

10) From: Craig Andrews
The temperature ramp is the same for all the numbered time settings. The
roast time frame numbers #1 (16:35mins) to #15 (20:05mins) increase
incredimentally every 15 secs from the base #1 time of 16:35mins. It's
just eye candy, an expensive dumb digital timer. Cheers!
Regards,
Craig.

11) From: Owen Davies
Among other comments, Colleen wrote:
<Snip>
Sounds like an ideal opportunity to experiment with double roasting, per
some previous messages here.
Owen Davies

12) From: fhopel2911
I was also wondering, with Owen Davies, about wrapping the Alp drum with a fine gauge wire netting so I could roast the lb of very small beans I'd gotten (can't remember which ones) without too many of them catching in the drum's holes and probably quite a few just falling thru.  I've roasted batches of somewhat smaller beans where many got stuck in the drum and burned (LOTS of smoke!!!) which made it difficult to judge by smoke whether to stop the roast or not.  Makes it all the more important to pay close attention to the cracks.  In my Brazilian roast last night, I think it was the chaff burning and creating so much smoke that I thought I needed to stop the roast.  The beans were smaller in size, and even though I hadn't heard the second crack roll like I usually do, I didn't want to kill 'em. I figured the beans were different, maybe I won't hear as pronounced a 2nd crack as with other beans.  As it turned out, I should've let them go just a tad longer and disregarded the
  smoke.  Next time I'll know,...I think.  Every bean is so different!  It'll be interesting to taste.  I've not done Brazils yet.
Colleen
in training :)
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13) From: R.N.Kyle
Colleen, it's hard not to push the cool button. It sounds like and the =
smoke looks like the batch will be dark and oily. then you hit the cool =
button, and the roast comes out full city + or Vienna. Like Rick said =
one must be patient and not hit the cool button to soon. Have fun
Ron 
rnkyle

14) From: Rick Farris
Colleen asks:
<Snip>
Colleen, I really like the fact that you don't fill up the
mailing list with a bunch of irrelevant text.  Sometimes,
though, you need to quote a little bit so that we know what
you're talking about.  For instance I don't have a clue what
"these temp. ramps" is referring to up there.
I will tell you, though, that there is no controlled
temperature ramping on the Alpenrost.  It's a simple oven
that heats to 550 as quickly as it can get there and then
holds that temperature just as your kitchen oven does.
The initial ramp up to 550 is determined by the load in the
drum.  That is, 1/4 pound of greens will come up to
temperature much more quickly than 1/2 pound.
<Snip>
What tests?  Whose notes?  You could at least mention whose
post you're replying to.  But don't get carried away! :-)
<Snip>
The setting has nothing to do with how long it takes the
beans to reach 2nd crack.  The setting is just a timer and
is useful mainly for safety, to keep the Alp from catching
on fire.
<Snip>
The Alp is more sensitive to volume of the load, unlike air
poppers that (because they have to lift the beans with the
blowing air) are more sensitive to weight of the load.
If you put too many beans in the Alp, as they swell during
the roast, they will spill out into the bean cup before the
roast is done.  They will also be uneven in color.
<Snip>
If that means that you're setting it at 13 and then going
away to watch the soap operas until the machine stops, then
you're at an early point in your learning cycle.  The Alp
never roasts the same from roast to roast due to a number of
factors including buildup on the reflective surfaces inside
the machine and the number of consecutive roasts done.
In order to get consistent roasts with the Alp you *must*
initiate the cooling cycle manually once the roast gets to
the stage you like.
-- Rick

15) From: fhopel2911
Rick wrote
Colleen, I really like the fact that you don't fill up the
mailing list with a bunch of irrelevant text.  Sometimes,
though, you need to quote a little bit so that we know what
you're talking about.  For instance I don't have a clue what
"these temp. ramps" is referring to up there.
<Snip>
    I was replying to remarks by RNKyle about the temps he's logged in the alps cycle.  I also recently found a page of ramp charts that Tom has posted on his site, and just wanted confirmation that it doesn't matter whether I set it at 12 or 15, the temps will ramp the same if my bean weight is the same.  That's confirmed! 
Rick wrote:
What tests?  Whose notes?  You could at least mention whose
post you're replying to.  But don't get carried away! :-)
I think I referring to my own notes and experience and trying to make sense of what I'm getting in results.  But RNKyle has posted a few comments that I was commenting on also.  --sorry, I'll get better at this.
Rick wrote:
 . . . you're setting it at 13 and then going
away to watch the soap operas until the machine stops, then
you're at an early point in your learning cycle.  
:-) are you kidding?  I love the smells, and I love a good cup of coffee!  I've been logging everything, w/times, cracks and smoke and fully expect a beautiful roast everytime (doesn't happen, but I go in expecting it - can't help myself)
I'll be setting on 15 from now on. I do stay and watch and listen - lift a few weights for the first 10+ min., but then I'm on duty.  
By the way, the chaffy Brazilian PocoFundo roast has been very good despite my trouble with the chaff and all.  But I think I'll roast some Kona again tonight for the weekend.  My husband's fav.
Thanks all for your help.  This list has been invaluable to me as a "newbie" and I appreciate all your time!
Colleen
Still havin' fun!
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