HomeRoast Digest


Topic: A Thought Experiment (3 msgs / 57 lines)
1) From: HeatGunRoast
Suppose you could own a single profile, non-midifiable, non-adjustable roaster.  What would you want, and why?  Especially, "why."  Of course, such a roaster would not do at all for real-world roasting.  In order to do this thought experiment you might have to keep in mind a single bean or blend that would represent all of your future roasting.
 
Here are some baseline parameters:  The roaster must roast at its full capacity of 8 oz.  The roaster has a single control switch that carries the roast from start through cooling.  
 
1.  Drum or air-flow?  If a combination, what proportion of heat from each--when in the cycle?
 
2.  Time to first crack? (might have to be combined with next question)
 
3.  Heat ramp to first crack--straight line or curve? (in general terms rather than degree-by degree.) 
 
4.  Answer Questions 2 and 3 for the second crack (if that far).
In every case, please explain in some detail.
 
Here's why I ask:  Prompted by the recent roasting dissertation, there was some discussion of the combined and relative merits of the real-world, empirical explorations of home roasters alongside the more controlled experimentation of the researchers.  I surely don't want to pit one against the other, but  I was taken by the willingness of the researcher to offer his limited findings and reasons (however correct or incorrect) in terms of principles that I could keep in mind for my own roasting.  If possible I'd like to learn of similar principles drawn from home roasters' experiences.  I am also mindful that seemingly contradictory experiences and principles can be equally valid.
 
Martin
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2) From: Jim Schulman
On 1 Jun 2003 at 9:47, HeatGunRoast wrote:
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Not sure it makes a difference to roat quality. 
The most elegant engineering solution is like the 
Z&D and industrial batch roasters, lo-flo 
convection heat + mechanical agitation.
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10 to 14 minutes depending on the initial heatup
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Don't think it matters below 280 to 300, from 300 
a straightline 15 to 20F per minute works best for 
me.  
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No less than 3 minutes or it's undeveloped, no 
more than 6 minutes or it's baked, basically a 10 
to 15F per minute ramp. I think this part is a 
matter of taste and bean; whereas the straightline 
to the first holds for just about every bean.
Jim

3) From: Angelo
I don't know what i would do if I was not able to control the roast through 
my Yamaha DX7 keyboard...
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