[Homeroast] [homeroast] Improper speeds through and after 1st crack
koenig.mike at gmail.com
Sun Jun 27 13:52:24 CDT 2010
I think a lot of what you may see depends on where your probe is, and how
fast it responds. If your probe is deep in the bean mass, seeing a stall in
your temp. rise may be worse than if you are measuring more of your ET.
I don't have much experience with detailed temperature monitoring, but I
would expect a slowdown in your ramp rate during the endothermic phases,
since the beans will be taking in energy. I'd be curious of the effects of
adjusting for this, or letting the roast ride through these phases.
I agree with Allon, that no matter what kind of roaster you are using, you
do have a significant amount of thermal mass in your beans.
On Thu, Jun 24, 2010 at 4:43 PM, Edward Bourgeois <edbourgeois at gmail.com>wrote:
> I've been using a bean temp. roast speedometer that a fellow
> homeroaster built. I can now closely monitor my BT degrees rise/min. I
> really like having this ability to closely monitor the roast and make
> quick adjustments. Generally I've used the approach that if I intend
> to stop the roast at a light level (C or C+) I will go slower through
> and after 1st and faster for full city and beyond. What do others
> consider too slow (degrees rise/min.) and for what period time during
> any of these points that could cause stalling or baked effects to the
> finished roast? I generally try to stay at least 5 degrees rise/min on
> lighter and closer to 10 on full city or darker. Also slightly longer
> in general for espresso and shorter for brewed. If say the roast
> slowed to 2-3 degrees rise/min for 30sec. to a min. during 1st. could
> negative results occur?
> Ed Bourgeois aka farmroast
> Amherst MA.
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