[Homeroast] Roast not done?

Rich rich-mail at octoxol.com
Tue Feb 9 22:15:08 CST 2010

Behmor is not recommended or rated for back to back roasting.  So, hot 
roaster for subsequent roast should not be an issue if following the 
directions.  Recommendation is a 30 minute cool down period with door 
open.  All roasts initiate from basically ambient conditions.  An 
initial1 minute preheat will not bring the roaster anywhere close to the 
roaster's end of roast cool cycle temperature.  The new chaff tray comes 
out of the roaster at the end of the cool cycle with a temperature of 
about 140F on the handle and the body section closest to the handle. 
the rest of the interior is cool but the outer shell of the roaster is a 
bit warm.

miKe mcKoffee wrote:
> Then again pre-heating is mandatory for any kind of consistency batch to
> batch commercial roasting. I found the same to be true close to a decade
> strictly home-roasting multiple roasting appliances. It's ludicrous to
> expect batch one starting from a cold roaster to run the same as batch two
> from a warm or hot roaster... 
> Which isn't to say a roaster that has a known problem with a known fix
> shouldn't have said fix applied.
> Slave to the Bean Kona Konnaisseur miKe mcKoffee
> http://www.NorwestCoffee.com
> URL to Rosto mods, FrankenFormer, some recipes etc:
> http://www.mckoffee.com/
> Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
> first not know. And in knowing know I know not. Each Personal enlightenment
> found exploring the many divergent foot steps of Those who have gone before.
> Sweet Maria's List - Searchable Archives
> http://themeyers.org/HomeRoast/ 
>> -----Original Message-----
>> From: homeroast-bounces at lists.sweetmariascoffee.com 
>> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On 
>> Behalf Of Rich
>> Sent: Tuesday, February 09, 2010 6:42 PM
>> Preheating is a kludgey workaround for a fixable problem.  
>> This is how 
>> you initiate major industrial accidents.
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