[Homeroast] Quest M3-Continued

ricky carter rickylc99 at gmail.com
Wed Dec 22 09:00:02 CST 2010


What type of issues did the lower ambient temps cause?

On Wed, Dec 22, 2010 at 8:21 AM, Hank Perkins <hankperkins at gmail.com> wrote:

> I have now had my Quest for a bit longer. Today our consumption is now up
> close to 2 pounds a week. Wow!  If I could stay home for over 5 days we
> might hit 3 pounds.
> Problems:  Only one, the quest is very susceptible to ambient temperature
> variances. Warm won't hurt you but cold will. A few days ago it got really
> cold. The room where I roast is not on the HVAC and I heat it with a
> kerosene heater. I got the ambient temp up to 60 degrees and we struggled.
> Last night I got the room up over 70 and the roaster roared. So, if you buy
> this roaster and it gets cold, make sure you roast in a warm environment. I
> also make sure the beans are temp stable at 68-70 degrees before they hit
> the drum.   One other thing, I am using my heat gun down the tryer hole to
> help get the roaster up to temp faster. This works well.  I have some work
> to do with venting and ambient temp control.  Best would be to roast in a
> HVAC controlled room under a high end exhaust hood a couple of feet above
> the roaster.
> New positives. I am kicking off my roasts at between 200c and 205c with
> great success. The roast are very even. I wont risk starting higher than 205
> as I expect I could have some issues. This consistency in the evenness is a
> new experience. I purchase an Omega 806 data logger and thermocouples from
> Eric Severen in MD. I have run 3 roasts with this logger so far.  This has
> been very informative. I have yet to actually log the temp on my computer
> but am currently using it as an expensive thermometer and log by hand to
> better learn the way the roaster is acting. I plan to plug into the computer
> in the next couple of days.
> I am roasting 8 oz batches more and more. The roaster is better at 125g
> loads but I am improving all the time. It is easier to roast slightly slower
> At 125 than 8 oz. A PID will address this but I do need to learn more and
> more about the relationship between BT and ET before I install a PID. With
> 8oz loads the bean temps drop lower at the start but climb much faster due
> to the increased mass.
> I really like the way the roaster cools the beans. It handles 8oz just fine
> cooling quicker than my old hot top.  I expected this to be a issue and that
> I would need to build a bean cooler. I wont do that now.
> One ore area where this roaster excels is in Chaff separation. When I dump
> the coffee there is zero chaff mixed with the beans. Performance here is
> better than the Hot Top and much better than the Behmor.
> Drinkability. Well this is what it is all about and with about 15 roasts
> under my belt the coffee in the cup has changed. The flavors are more
> pronounced. The wife loves the Kenyan. I am a Ethiopian drinker. Neither of
> us care for the Honduras. The subtle flavors are easily identified.
> Over the next ten days I will begin logging the temp data on the computer.
> I plan to take a bag of coffee and run some 125g loads slow, fast, to
> different roasting levels and then cup the roasts. I have never done this
> and am excited to carry the coffee this direction.
> I will be doing some disassembly between Christmas and New Years to clean
> the roaster. I will advise once I pull her apart.
> For you commercial guys, I believe this is a fantastic solution for a
> sample roaster. I now have a different view of how one roast profile doesn't
> totally apply from one roaster to another. I have learned this by varying
> the bean loads. With ALL of the other roasters I have used I NEVER could
> taste these subtle changes in the flavors change as the roast changes.
> With the data logger and A PID I believe I will be able to perform roast
> repeatability time after time over and over. One thing that I believe
> escapes us home roasters is the ability to develop a roast profile and
> repeat it time after time.   I have never done serious blending but that is
> on the schedule. Right now we are running SO espresso.
> Do I suffer from buyer remorse wishing for that 1 kilo roaster? Ah, no.
> Roasting for my household and my office I could not be happier.   I am
> confident I am producing coffee equal to the coffee sold at the best coffee
> shops in the US. Over the last few months I have visited a few of these and
> the coffee was great but not better than what I roast. This isn't because of
> my skills but because if the great beans Sweet Marias sells and this
> fantastic roaster.
> And just think, I and doing this at less than $10 a pound.  Woo Hoo!!
> Thanks,
> Hank Perkins
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