[Homeroast] New I-Roast2

Keld Soele keld.soele at gmail.com
Sat Apr 16 04:22:55 CDT 2011


Yes.  :)

Baking beans is only for Sunday mornings. Not coffee... But the heat takes
some time to reach the center of the bean. therefore I have tried to make my
profiles with high temp in the start, then with a "cooling" period to avoid
burning the surface, and letting the inside energy spread evenly. -Like
resting a roast. But then the evaporation starts to take up energy, so only
a short period of steady temperature is allowed to keep the roast going.
BTW I think the I-roast 2, I used to have, could boost the start better than
the Gene caffé I now use.

Hope it helps, otherwise the forum sure will! :)

/Keld (list listener from Europe)

Den 16/04/2011 07.35 skrev <msmb at suddenlink.net>:

I finally got myself a new I-Roast 2, which arrived today.  I had use an
I-Roast 1 for about 5 years and when that broke tried a hot air popper with
a  laser thermometer and a power strip to control the temperature. it worked
well but I roast pretty often and it was a bit of trouble to assemble
everything.  The old I-Roast1 only allowed 3 programs.  The pre-sets were
always too hot for my house's current.  The profile I used was 225 for 4
minutes 350 for 2 or 3 minutes and 450 for 4 minutes, though Usually I would
have to cut it short a bit.  With the popper i tried around the same profile
but after the 3 minute interval added one minute at 400, before going to

Can anyone direct me to the site where I can find different profiles?  Or,
can someone suggest a profile for some Costa Rican beans (don't remember
what region) just to start me off.

The pre set profiles strike me as odd because compared to what I used to
use, they start at a relatively high temperature and at certain points they
lower the temperature from a previous level. I thought that to avoid baking
the beans you always wanted to have an ascending temperature level through
the roast.  Is this correct?

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