[Homeroast] Quest M3 Discovery

Josh Schwartz veganjosh at gmail.com
Mon Feb 14 15:23:19 CST 2011

Interesting observation. On the flip side: I find that when doing
back-to-back roasts I *will* have a chaff fire if I have the fan below 4.5.
So, I typically keep the fan to 4.5 until the onset of first and then crank
the fan up all the way for the finish.

On Mon, Feb 14, 2011 at 4:13 PM, ricky carter <rickylc99 at gmail.com> wrote:

> Be very judicious in the use of the fan.
> I had been using the procedure outlined by Jim Schulman on
> home-barista.com.
> In this procedure he suggests using max heat and max fan for ramp to 1st(3
> to 4 minutes).  I found that if I use max fan for any length of time over 1
> minute that too much moisture is extracted from the beans and I loose
> almost
> all sugar development.  The coffee comes out very flat with a hard edge to
> it.  This happened for me whether I used max heat/max fan on the ramp to
> 1st
> or a reduced heat/max fan on ramp to first.
> I cut back the fan to 4.5 for almost all of the roast (excepting minor
> adjustments for a short time to control max ET and very small increases in
> the finish to control finish time) and ended up with much better results,
> the sweetness and aromatics are back and the coffee tastes much as I would
> expect.
> I have also shortened up my finish just a tad to retain more volatile
> aromatics.  I still have much to learn a lot more experimentation, but I
> think I am at least on the right track now.
> The very low humidity (winter) that I am roasting in may also be playing a
> role here.
> This may not be news to the experienced roasters on the list, but it took
> me
> a very long time to figure this one out.  The thread on Facebook about
> baked/overdeveloped coffee referenced by Tom last week put me on to the
> possible solution to my vexing problem.
> Rick
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