[Homeroast] Quest M3-Continued

Hank Perkins hankperkins at gmail.com
Wed Dec 22 19:16:40 CST 2010


Jenny,

Thanks!!  I look forward to your comments when you get yours fired up. I can hope it will have as positive an impact on your roasting as it has on my roasting. 

Merry Christmas Everyone!!

Thanks,
Hank Perkins
Perkins Technical Services
Cell 256-426-0543
Work 256-539-6787

Sent from my iPhone

On Dec 22, 2010, at 5:28 PM, g paris p <pchforever at gmail.com> wrote:

> Hank:
> 
> Thanks so much for the great reporting. I have yet to be able to use my
> new Quest. Had to get another cast on my wrist and cannot turn the knobs
> or work with the machine properly. Really tuff to sit and look at this way
> cool
> machine and not be able to use it.
> 
> You have some great information there.
> 
> ginny
> 
> On Wed, Dec 22, 2010 at 8:00 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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>>> 
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