[Homeroast] IR thermometer with heat-gun/dog-bowl?

Brian Kamnetz bkamnetz at gmail.com
Thu Apr 24 16:03:09 CDT 2014


Again, sounds like a very interesting project, and I look forward to
hearing how it all turns out.

Brian


On Thu, Apr 24, 2014 at 3:49 PM, Alan Hayes <alanp.hayes at gmail.com> wrote:

> With quantities as small as I'm talking about you can cool rapidly enough
> just by spreading the beans out a bit. I think a lot of the concern about
> cooling in small amounts may have more to do with chaff removal than
> actually with cooling. I can't say I have ever had any real cooling issues
> even back when I was doing it by pouring back and forth between two
> colanders. As far as profiling, you could use the sample roaster for that
> sort of investigation especially if you have digital feedbacks and
> controls, but in the initial sampling you really just need to have fairly
> consistent sets of roasts, to simplify comparison. The SCAA protocol
> actually says all beans to be cupped should be roasted to a fairly light
> degree. Of course, for actual roasting, you need to roast to different
> levels to determine what works best for a particular coffee. The sort of
> setup I am envisioning should probably be able to deal with both scenarios.
>
>
> On Thu, Apr 24, 2014 at 4:08 PM, Brian Kamnetz <bkamnetz at gmail.com> wrote:
>
> > Alan,
> >
> > I'm very close to telling you 1.5 of what I know, so I need to watch out.
> > Regarding cooling, you want to cool fairly rapidly, I'm told, because
> slow
> > cooling results in flat flavor.
> >
> > One thing I was wondering about is consistent roast. There is two ways to
> > think of consistency: 1 is consistent in process, so that the same amount
> > of heat is applied in the same profile for the same length of time; and 2
> > is roasting beans to the same point (e.g., City+), which takes into
> > consideration that various beans take differing temp, time, etc. to roast
> > to the same point.
> >
> > Brian
> >
> >
> > On Thu, Apr 24, 2014 at 2:12 PM, Alan Hayes <alanp.hayes at gmail.com>
> wrote:
> >
> > > You are getting ahead of me brian! Hadnt thought about cooling. Wonder
> if
> > > just turning off the heat and blowing room air through the roast
> chamber
> > > would do it?
> > >
> > > I am in the process of setting up as what I would describe as a pico
> > scale
> > > commercial roaster. One thing I have discovered is that you have roast
> > and
> > > cup quite a few coffees. It's different buying by the bag!
> > >
> > > You would most often be roasting 2 to 4 different coffees at once to
> > > compare. You would want the roasts to be as consistent as possible.
> > > Profiling and automation not entirely necessary but would be nice.
> > > Fortunately I have a process control geek who is willing to work for
> > > coffee!
> > > On Apr 24, 2014 1:23 PM, "Brian Kamnetz" <bkamnetz at gmail.com> wrote:
> > >
> > > > Alan,
> > > >
> > > > Sounds like an interesting project. I'm curious to know what you have
> > in
> > > > mind for the purpose. I guess, now that I think about it, that I
> don't
> > > know
> > > > much about sample roasters. Would you roast samples of several
> > different
> > > > varieties simultaneously? And, if that is what is happening, what
> sort
> > of
> > > > cooler would you use?
> > > >
> > > > Brian
> > > >
> > > >
> > > > On Thu, Apr 24, 2014 at 12:14 PM, Alan Hayes <alanp.hayes at gmail.com>
> > > > wrote:
> > > >
> > > > > Thanks, Brian. What I am thinking about is building a sample
> roaster
> > > that
> > > > > would let me roast several small batches simultaneously. They would
> > > never
> > > > > be more than 300 grams, or about half a pound, which is the
> standard
> > > > sample
> > > > > size in the industry. It would be extremely handy to have several
> > > > identical
> > > > > roasters, ganged together and controlled together. I'm thinking
> that
> > I
> > > > > might be able to do this with a series of pivotmounted SS tubes
> with
> > > > > individual heatguns for a heat source. Looks like they may not even
> > > need
> > > > to
> > > > > be particularly heavy duty ones. You could even do digital feedback
> > and
> > > > > control pretty easily, I'd guess!
> > > > > On Apr 24, 2014 12:48 PM, "Brian Kamnetz" <bkamnetz at gmail.com>
> > wrote:
> > > > >
> > > > > > Alan,
> > > > > >
> > > > > > Yes, I roast a pound at a time without a problem. I try to
> follow a
> > > > > common
> > > > > > profile which gets up to 275 or so in about 3 minutes, then
> > increases
> > > > by
> > > > > 10
> > > > > > or 20 degrees a minute. I usually hit first at around 12 minutes,
> > > and I
> > > > > > usually finish up at around 16 minutes. As I mentioned, I use a
> > > Master
> > > > > > Appliance 751B:
> > > > > >
> > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
> http://www.amazon.com/Master-Appliance-HG-751B-750-1000-Fahrenheit/dp/B0002SRM2O
> > > > > >
> > > > > > This heatgun weights nearly 4 pounds and is rated at nearly 15
> > amps,
> > > > and
> > > > > > puts out a lot of heat. I control the heat mostly by moving the
> > > heatgun
> > > > > > closer to or farther away from the beans, keeping an eye on the
> > > digital
> > > > > > thermometer. The heatgun is usually 5 or 6 inches from the
> beans. I
> > > > > suspend
> > > > > > my heatgun using a device I lucked into a number of years ago
> from
> > > > > > "American Science & Surplus"; it apparently is a mechanism
> intended
> > > to
> > > > > > suspend adjustable hanging lamps. I allows me to set the tension
> to
> > > the
> > > > > > weight of the heat gun, then simply lift or lower the heatgun and
> > the
> > > > > > mechanism holds it in that spot. (I wish I would have bought
> > > > several... I
> > > > > > think they were selling for just a couple bucks.)
> > > > > >
> > > > > > A smaller heatgun, those selling in the $25 range, can quite
> easily
> > > > roast
> > > > > > half a pound at a time. Trying to increase to a pound means that
> > the
> > > > > > smaller heatgun has to be held too close to the beans, which can
> > too
> > > > > easily
> > > > > > lead to scorching.
> > > > > >
> > > > > > Brian
> > > > > >
> > > > > >
> > > > > >
> > > > > > On Thu, Apr 24, 2014 at 10:05 AM, Alan Hayes <
> > alanp.hayes at gmail.com>
> > > > > > wrote:
> > > > > >
> > > > > > > So you can roast a pound with a heat gun! I have been toying
> with
> > > the
> > > > > > idea
> > > > > > > of making a multibarrel sample roaster, and you have just
> > > encouraged
> > > > > me.
> > > > > > > time to start sawing up stainless steel tubing, I guess!
> > > > > > >
> > > > > > >
> > > > > > > On Thu, Apr 24, 2014 at 9:44 AM, Brian Kamnetz <
> > bkamnetz at gmail.com
> > > >
> > > > > > wrote:
> > > > > > >
> > > > > > > > Hi Phil,
> > > > > > > >
> > > > > > > > I roast a pound at a time with a Master Appliance 751b
> heatgun.
> > > > It's
> > > > > > > heavy,
> > > > > > > > nearly 4 pounds, so I suspend it from a tripod.
> > > > > > > >
> > > > > > > > I purchased an IR thermometer expressly to monitor temp in
> the
> > > > > beans. I
> > > > > > > > think it worked ok for monitoring the temp. I didn't like
> using
> > > it,
> > > > > > > though,
> > > > > > > > because I hold the heatgun in one hand and stir with the
> other
> > > > hand,
> > > > > > so I
> > > > > > > > don't have a hand for the IR thermometer. I had to either put
> > the
> > > > > > wooden
> > > > > > > > spoon down and quit stirring or let the heatgun do what it
> > wanted
> > > > to,
> > > > > > > and I
> > > > > > > > didn't like either of those options.
> > > > > > > >
> > > > > > > > I use this digital  thermometer that I got from Tom:
> > > > > > > >
> > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
> http://www.sweetmarias.com/sweetmarias/coffee-roasters/roasting-supplies/digital-thermometer-with-thermocouple.html
> > > > > > > >
> > > > > > > > I roast with a sieve that fits quite snugly into a stainless
> > > steel
> > > > > > mixing
> > > > > > > > bowl, both from Target about 10 years ago. I threaded the end
> > of
> > > > the
> > > > > > > > thermocouple into the wire of the sieve, and it stays there,
> so
> > > > all I
> > > > > > > need
> > > > > > > > to do to prepare for roasting is to plug the thermocouple
> into
> > > the
> > > > > > > > thermometer.
> > > > > > > >
> > > > > > > > Brian
> > > > > > > >
> > > > > > > >
> > > > > > > > On Wed, Apr 23, 2014 at 12:28 PM, Phil Ferrante-Roseberry
> > > > > > > > <philfr at gmail.com>wrote:
> > > > > > > >
> > > > > > > > > Hi list!
> > > > > > > > >
> > > > > > > > > I was on the homeroaster list years back when the volume of
> > > posts
> > > > > was
> > > > > > > > > overwhelming. Dropped off for a long time, and now
> returned!
> > > > (Been
> > > > > > > > enjoying
> > > > > > > > > SM beans for the whole time though.)
> > > > > > > > >
> > > > > > > > > I've been roasting with a heat-gun/dog-bowl for most of the
> > 13
> > > > > years
> > > > > > > I've
> > > > > > > > > been at it. (Does anyone still do that?)  But I'd like to
> get
> > > > just
> > > > > a
> > > > > > > bit
> > > > > > > > > more data around bean-temp. Has anyone tried using a IR
> > > > > > > > > thermometer<
> > > > > > > > >
> > > > > > > >
> > > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
> http://www.amazon.com/Meters-PIRT30-Temperature-Infrared-Thermometer/dp/B005FU5NFW/ref=cm_cr_pr_product_top
> > > > > > > > > >?
> > > > > > > > >  Not having to find a place for a probe seems like a huge
> > > > benefit,
> > > > > > but
> > > > > > > > I'm
> > > > > > > > > wondering if you can get an accurate reading.
> > > > > > > > >
> > > > > > > > > Thanks!
> > > > > > > > > Phil, near Boulder CO
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> > >
> >
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