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Topic: My 1st Profile Attempt (4 msgs / 151 lines)
1) From: Manny
Hi, 
I just finished a roast with my first attempt at Profiling with a split
Fan & Heater control on my popper. I tried following a rule that I saw
posted here about "fast to 300 the 15F/min to finish". I'm looking for
some input about the readings that I took during the roast. I haven't
tasted the roast yet, going to give it 48hrs full rest. I had the
thermocouple mounted so the probe would sit about 1" away from the bean
mass.
Here is the data:
Mins	Temp
6	281	
7	291	
8	302	
9	325	
10	350	
11	371	1st Crack starts
12	363	
13	382	
14	400	
14.22	410	2nd Crack starts
14.85	425	Cooling Started
15	200
16	130	Cooling Done
Does this data look to be comparable to tried and true profiles others
are using? And if not any recommendations?
Cheers
Mannyhttp://members.rogers.com/m.machado

2) From: Jim Schulman
Hi Manny,
Your sensor reads about 25F-35F lower than mine. 
This isn't a problem, if it's repeatable roast to 
roast. However, you might try putting it so it's 
right at the top of the bean mass when it expands 
during the first. On a slower roast like this, the 
first starts around 390F - 400F, and the second 
starts pretty consistently at 445F; it seems the 
airtemperature you read was already somewhat 
cooled off.
You ran a little slow up to 300F (I usually get 
there in 2 minutes or so), and you can afford to 
crank up the voltage a bit. The period between the 
first and second is a better faster than mine. But 
given the slow ramp, it shouldn't be too bright. 
It looks pretty much like a drum roaster profile.
Holding the profile exactly to 15F/min is rather 
labor intensive. I write out a chart giving my 
temperature targets every 30 seconds, and adjust 
slightly adjust the heat and air to stay on target 
at the 15 and 45 second marks. I have no idea if 
being that accurate and anal is in the least bit 
improtant; but I don't have much else to do while 
I'm roasting, so it doesn't annoy me. (I do sit on 
a chair ;) ).
Hope the roast tastes great.
Jim
On 18 May 2003 at 18:53, Manny wrote:
<Snip>

3) From: miKe mcKoffee

4) From: Jim Schulman
Hi Manny,
Your sensor reads about 25F-35F lower than mine. 
This isn't a problem, if it's repeatable roast to 
roast. However, you might try putting it so it's 
right at the top of the bean mass when it expands 
during the first. On a slower roast like this, the 
first starts around 390F - 400F, and the second 
starts pretty consistently at 445F; it seems the 
airtemperature you read was already somewhat 
cooled off.
You ran a little slow up to 300F (I usually get 
there in 2 minutes or so), and you can afford to 
crank up the voltage a bit. The period between the 
first and second is a bit faster than mine. But 
given the slow ramp, it shouldn't be too bright. 
It looks pretty much like a drum roaster profile.
Holding the profile exactly to 15F/min is rather 
labor intensive. I write out a chart giving my 
temperature targets every 30 seconds, and adjust 
slightly adjust the heat and air to stay on target 
at the 15 and 45 second marks. I have no idea if 
being that accurate and anal is in the least bit 
improtant; but I don't have much else to do while 
I'm roasting, so it doesn't annoy me.  I do sit on 
a chair ;) 
Hope the roast tastes great.
Jim
On 18 May 2003 at 18:53, Manny wrote:
<Snip>


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