[Homeroast] Quest M3 Update

ricky carter rickylc99 at gmail.com
Wed Mar 2 12:55:25 CST 2011

Nice info!

Thanks Hank!

On Wed, Mar 2, 2011 at 1:41 PM, Hank Perkins <hankperkins at gmail.com> wrote:

> I have an update on my attempts to increase the batch size with the Quest.
> I am using Thermocouples, an Omega Temp Data Logger, My laptop running
> Artisan Software and a Master Pro LED heatgun to assist the Quest.
> Here are my findings:
> I have had success in increasing my batch sizes up to 260g (I have not
> gone higher yet but think I can get to 300g without killing the flavor
> profile). Flavor profiles are close to 125g batch sizes.  I hope
> others will replicate my methods and report their findings.
> My hypothesis has been that length of roast is a leading contributor
> to flavor profile assuming you start at the same charge temp (400f),
> time length from Charge to C1 is 6.5 minutes to 7.5 minutes, and
> maintain a 4-5 minute time length between the start of 1C and 2C.  The
> challenge here is getting the roaster to act the same regardless of
> batch size.  I only have limited amounts of the Jimma that will return
> the bleuberry toaster waffle flavor and am saving this until I have
> this process refined more.  For me, this particular coffee is the bean
> which shows the highest level of flavor change depending on roasting
> technique.  If someone would like to suggest a different bean, please
> let me know.
> The real challenge here is ET temperature stability and the ability to
> increase the temp when the temp is low or the charge weight overpowers
> the heating elements.
> Basics of this are to keep the amps high, increase the fan speed as
> long as you can keep ET stable or rising up to 6.5.  As batch size
> increases above 200g, after about 1.5 minutes, I supplement the heat
> with the heatgun (stuck down the tryer hole) until the BT is around
> 300f.  Then I let the roast run it's course.  I try to keep the ET
> between 625f and 650f.  as I hit 1C I open the fan up and cut the
> amps.  usually to around 7.  Now, I do tweak the amps and fan all the
> way through depending on the curves I see on the computer .  It the
> temp is falling I increase the amps, if it is increasing I cut the
> amps (please note these are very small adjustments).  Outside of
> during C1 the fan doesn't exceed 6.5.  I have concerns it will dry the
> beans out above that.  Also, I am able to increase and decrease the
> temps with the amp control at 6.5 faster.  Often I ramp the heat up
> after C1 depending on the rate of fall for ET.
> The cool thing this technique is if you have a tender bean (like the
> Jimma) you know you need to extend the time from C1 to C2 you cut the
> ET at the 6 minute mark regardless of batch size.  You can use 125g
> batches to work up the best roast profile and then increase batch size
> and replicate the roast.
> I am continuing to work this.
> Hank
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