[Homeroast] Quest M3 Discovery

Hank Perkins hankperkins at gmail.com
Mon Feb 14 16:46:03 CST 2011


I made a post on another thread about the same time Ricky Started this
thread.  Did it show up?

Hank

On Mon, Feb 14, 2011 at 4:39 PM, Robert Bedwell <rlb at triad.rr.com> wrote:
> 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.
>
> Bob
>
>
>
>
> 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
>>>> 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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>
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