[Homeroast] On Topic: Popper-Roasting

miKe mcKoffee mckona at comcast.net
Thu Jul 11 08:56:51 CDT 2013

Back when I was Frankenformer Rosto roasting (mucho same as your setup) used
just enough fan to keep good bean movement, reducing speed as beans
lightened as you are. Question: what else has changed? Specifically ambient
temp greatly affects roast since colder air coming in takes more power to
heat. I roasted in the garage and during cold months even throwing my max
142v at heater wasn't enough to compensate, used a box to keep warmer air
surrounding the roaster, sliding top variable how much on but never fully
enclosed. Maybe this will help!

Slave to the Bean miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:

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-----Original Message-----
From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
Behalf Of Robert Yoder
Sent: Wednesday, July 10, 2013 10:09 PM
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] On Topic: Popper-Roasting

Greetings, group,
I am currently using a modified popper (Independetly-controlled Heat and Fan
with Bean Mass Temperature Probe) and have a question about optimal
adjustment of the Fan Speed.  I haven't had much in the way of guidance, but
have found some discussion of Fan Speed in respect to Bean-Lofting, so I've
started roasts with enough fan to loft the beans and reduced fan as the
beans lose weight (in order to keep them from being blown out)  Lately, I
seem to be noticing difficulty in reaching a target Bean Mass Temperature
and wonder if I should increase or decrease fan speed to speed the roast to
its conclusion. I am considering the possibility that the heater element is
tiring out, and also considering increasing batch-size. 
I would be greatful for any experience-sharing offered, and would also be
happy to see the list turn away water-gazing, at least for awile.
Happy Roasting,
robert yoder
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