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Topic: Tilting at poppers (10 msgs / 238 lines)
1) From: Rich Adams
I haven't.  I'm having a hard time envisioning it being even feasible.  What
kind of angles are you talking about?  What will keep the beans in the
chamber?  A p1's fan pushing 145Volts really moves some air and I find
ramping extremely easy with the variac, that I finally broke out and started
to use.
Rich Adams

2) From: Ben Treichel
I lift the back of mine about 1 inch. That's sufficient to accomplish 
the task.
Rich Adams wrote:

3) From: Rich Adams

4) From: Bill Clark
I am currently using a unmodified Rosto. I have begun tilting it by placing
the measuring cup upside down under the chaff collector side of the machine
to start the roast. this slows the roast, I am assuming because the heated
air has a clear path to the chaff area. it also agitates the beans better
for more even heating. I would level it out when they were golden brown.
The last few batches I tried running it without the lid, level, and with a
fan blowing from an angle to keep the chaff off of me. I roast on my deck
and the wind here handles cleanup, or my shop vac if needed. with the lid
off, the beans also roast slower, I assume because the heated air is not
directed back thru the filter. again I put the lid back on when the beans
look even and brown, before 1st crack.
That is the extent of my experimenting to date, the beans seem to taste
better this way, but I am too new at this to be able to explain the flavors
BTW, I live in El Paso, TX where it is in the mid 90's when I roast.
Newbie Roaster

5) From: Ben Treichel
opps, no, not ramp control. That would be Very Difficult.
Rich Adams wrote:

6) From: Ed Needham
I tilted mine by placing one side of the roaster on the range burner.  Tilt
is just a few degrees (maybe 5 degrees), not sideways .
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

7) From: AlChemist John
Sometime around 11:10 9/24/2003, Rich Adams typed:
Not to repeat myself too much, but this is how I control my ramping.  I can 
set a target time and temp and come very close with this technique.  It has 
a lot to do with the amount of air being allowed to fluidize the bed.  More 
of an angle allows more air, makes vertical fluidization if the bed easier 
and allow a shallow ramp.  More upright and less air flows, more heat is 
retained and the ramp becomes steeper.
Granted, I can not control as fine as a  dual variac controlled system like 
MM.  So far I have not found a need.  I can hit a target roast anywhere 
from 6 minutes to 13 minutes within a try or two.
Is this what you mean Angelo?
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

8) From: Rich Adams
OK,,I see now.
But, wouldn't a target of a let's say 7 minute roast result in a more
mottled set of final colors using air flow to change ramping?
Just a learnin'
Rich Adams

9) From: Angelo
Yes....Thank you.

10) From: AlChemist John
Sometime around 07:19 9/25/2003, Rich Adams typed:
Why would you expect that?  To answer, no, the last time I roasted my 
Sidamo DP, I went for an experimental 7 minute roast and it was as even as 
my normal 11 minute roasts.
Aside from that, a while back there was a topic that was something on the 
order of "ugly is best" in which there was some pretty good agreement that 
final appearance is not everything and should not be a goal if you are 
interested in what is actually in the cup.  Very often the mottled batch 
has the best and most excited tastes.
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

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