[Homeroast] Quest M3 Discovery
rlb at triad.rr.com
Mon Feb 14 16:39:06 CST 2011
I don't think it is possible to get to 1C in 3-4 minute and can't imagine wanting to if I could. Much too fast in my opinion. I shoot for 9 min to 1C and another 4-5 minutes to finish.
If I see the heat close to stalling during 1C I will often turn the fan on a higher setting for a few seconds to pull some heat from ET.
I have also leaned that the Quest is more stable if a slow warm up is used. I have had two very slow first roasts and yesterday I preheated slowly and the first roast was normal. I am
sure the ambient temp affected the roasts.
On another subject I would like to hear how others are cleaning their Quest. I broke my down after 10 roasts out of curiosity and cleaned it with Alcohol and Windex. There was a heavy
collection of oils in the drying area and around the fan. There was hardly anything on the drum. I dropped the chaff basket in some hot carfiza solution and it cleaned it like new in a couple
of minutes. It would be nice to drop the drum in carfiza solution when it gets more oils on it.
Love the quality of construction and the way it contains the chaff.
On Feb 14, 2011, at 4:39 PM, ricky carter wrote:
> I haven't experimented much with Fan settings on the finish, it may not be
> as important in that phase and I do increase the fan a bit on finish, up to
> 6 or 7 for a short time, but during ramp to 1st max fan definitely does not
> work for me. The idea behind using max fan was to put heat into the beans
> fast to get through the ramp, unfortunately it also dried the beans out to
> much producing an overdeveloped hard flavor with no sweetness.
> I now have a base that produces acceptable (very good!) roasts and i will
> experiment from there.
> On Mon, Feb 14, 2011 at 4:23 PM, Josh Schwartz <veganjosh at gmail.com> wrote:
>> 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
>>> In this procedure he suggests using max heat and max fan for ramp to
>>> to 4 minutes). I found that if I use max fan for any length of time over
>>> minute that too much moisture is extracted from the beans and I loose
>>> all sugar development. The coffee comes out very flat with a hard edge
>>> it. This happened for me whether I used max heat/max fan on the ramp to
>>> 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
>>> 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
>>> 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
>>> role here.
>>> This may not be news to the experienced roasters on the list, but it took
>>> 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.
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