[Homeroast] QM3 arrives today!! My first blush review.

Robert Yoder robotyonder at hotmail.com
Tue Jan 11 19:04:35 CST 2011

Thanks for the report, Ivan! We're very interested in your progress and appreciate the notes you provide.
Now all I have to do is sell the Behmor, the super Uber-Popper, a few P1s and P2s, and whatever else I can convert into my own Quest.
Happy Roasting,
> Date: Tue, 11 Jan 2011 19:28:07 -0500
> From: scizen at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] QM3 arrives today!! My first blush review.
> Thanks miKe and Robert,
> It is easy to see the BT probe in contact with the beans when you take the
> trier out. With a small flashlight, you can peer into the chamber and see
> the beans churning and tumbling all around the probe. I think the probe will
> respond better to larger charges, but even with the 125g charge, it was
> covered with bean mass. Nice. The BT probe was much slower to respond than
> the ET probe, just as one would expect.
> For my first roasts, I used Arpi's "Unoffical Q3 manual" suggestions and
> some other posted suggestions. It is pretty straightforward. Turn the
> amperage knob up to 8A with the fan on 4, the lowest setting that still
> draws air through the drum. Wait 15 minutes until the BT probe reaches 200C.
> At this point, BT is acting like an ET probe since there's no bean mass in
> the drum. Then I backed off the temp to 190C by lowering the amperage. Now
> the whole unit is nice and hot. Charge with 125g. Temp drops a lot. Set to
> 7A (the suggested setting for 125g), Fan 4. The only thing you hear at this
> point is the beans churning. The machine is as quiet as a mouse (nice after
> living with an IRoar2). It will churn beans right up next to little chamber
> window. They are easy to see, even without a little flashlight. But I still
> keep one handy, always have when roasting because it gives me the same kind
> of light all the time. 1C was around 9 minutes, but I nudged the heat down
> to 5-6A and bumped the fan up a to 5-6 and 1C lasted about 3 minutes. EOR
> was 13 at FC. Things happened too fast for me to record the EOR temp but it
> was between 200-205C. I was roasting SM New Classic Espresso (I just
> happened to have a lot of it on hand). I took one batch 10 seconds into 2C.
> EOR was about 15 min/FC+, with an interval of 3 min+- in between 1C and 2C.
> I'm still learning. I need to get a 5lb bag of some solid nice bean (a WP
> central) and just nail it, and keep good notes.
> With this machine, the possibilities are really infinite. All the settings
> are stepless, analog, and constant, and the time length is your decision.
> Only charge size is limited, but with 300g possibilities, that's plenty for
> me. I think I could roast a batch to C+ in 18 min if I wanted to, or in 6
> min.
> Now I need to learn how to bring out the best in each bean type, what kind
> of profiles to use, and how to execute.
> Precise repeatability looks feasible, but maybe difficult for me. PID is an
> option according to Arpi, but I'm not going that route for a while.
> Ivan
> ++++++++++++++++++++++++++++++++
> Date: Mon, 10 Jan 2011 21:19:26 -0800
> From: Robert Yoder <robotyonder at hotmail.com>
> To: <homeroast at lists.sweetmariascoffee.com>
> Subject: Re: [Homeroast] QM3 arrives today!! My first blush review.
> Message-ID: <BAY151-w259B79390CA13B65105EEA00F0 at phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
> Congratulations, Ivan!
> I had worried that the BMT probe wouldn't really reach into the beans with a
> 125G load. Does that probe respond appropriately with the little batch?.
> Do you use some kind of external light source to see into the window? How
> did you choose settings for your first roasts? What kind of time to 1C.
> "THREE TO FOUR MINUTES" 1C-2C interval!!!.
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