[Homeroast] Relationship of Cracks and Roast Stages
rlb at triad.rr.com
Fri Feb 11 17:30:59 CST 2011
I received two new Kenya's and a Costa Rican coffee from SM this week and I am going to pay closer attention to 2C.
I have never had much luck with the accuracy of dial thermometers. The kit that Eric sells is easy to install and includes
both ET and BT probes.
Where I have had an ongoing problem is the first roast in a session. In all three cases it has extended into 17-18 minutes
while the others are in the 14-15 minute areas. I am going to take a longer time to warm the machine up this weekend
and see if I can get the first roast stabilized.
On Feb 11, 2011, at 6:18 PM, sci wrote:
> Yea me too on the temperature. I've looked at lots of "roast guides" with
> pictures and temperatures. Somehow, those guides don't exactly match my
> experience. It is probably due to my difficulty of getting accurate
> temperature measurements, esp. for BT. My probes always seem to be a step
> behind what's happening in the drum. However, when I say I hit 2C at 220C, I
> mean that I start hearing 2C. Those are early outliers. Often, I will dump
> at that point for an FC roast.
>> From: Robert Bedwell <rlb at triad.rr.com>
>> To: "A list to discuss home coffee roasting. There are rules for this
>> list, available at http://www.sweetmarias.com/maillistinfo.html"
>> <homeroast at lists.sweetmariascoffee.com>
>> Subject: Re: [Homeroast] Relationship of Cracks and Roast Stages
>> Message-ID: <3534678D-4C23-4DBE-9504-6268325DEEB0 at triad.rr.com>
>> Content-Type: text/plain; charset=us-ascii
>> Thanks Ivan.....good idea to lift the chute door. I didn't think that 2C
>> was kicking in normally until the mid 430's and higher.
>> I will clean my ears real good and see if two cans with a string in between
>> will replace a hearing aid! :)
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