[Homeroast] Quest M3-Continued

Hank Perkins hankperkins at gmail.com
Wed Dec 22 09:48:15 CST 2010


Ricky,

The roaster just struggled and did not react as expected.  This
roaster does not have any insulation to assist in holding heat.  When
the air is 55-60 degrees their is significant heat loss through the
exterior surfaces.  At 68-70 the impact is not hurt.

On Wed, Dec 22, 2010 at 9:00 AM, ricky carter <rickylc99 at gmail.com> wrote:
> Hank,
>
> 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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