[Homeroast] Questions about roasting and the Quest
johnmonteleone at gmail.com
Fri Apr 25 16:03:42 CDT 2014
Thanks Barry. I had a couple of questions regarding your comments
regarding time and temperature. Generally speaking, what would be the
difference between getting to 150 faster rather than 5 minutes. Same for
first crack. What is the impact of getting there faster. Lastly, is 215
typically before second crack. I'm trying to get s sense for guidelines
for time and temperature.
On Fri, Apr 25, 2014 at 8:55 AM, Barry Luterman <lutermanb at gmail.com> wrote:
> I pre-heat to 200 C. I open the heat full on. When the reading hits 190 I
> back the meter off to either 8.5 or 9 depending on what beans I am
> roasting. When temp reaches 200 I introduce 300 gr of beans (my roaster has
> heat wrap). The temperature will drop depending on the temperature of the
> beans and the ambient air. The temperature drop is normal. As soon as i
> introduce the beans I start my stop watch. My target is to get to 150
> degrees by 5 minutes. I make the necessary adjustments to the amperage
> control to achieve this goal. Next goal is to achieve first crack by 8.5
> minutes (180 to 190 degrees). Again I use the amperage control to achieve
> this goal. After First crack all other heat modifications are done with the
> fan control. Dump beans at 12 minutes or when temp reaches ( 215 or 220).
> On Thu, Apr 24, 2014 at 11:52 PM, John Monteleone
> <johnmonteleone at gmail.com>wrote:
> > I've roasted eight batches with my new Quest and I had few questions.
> > I've been having a hard time controlling my first pre-heat. I've been
> > trying to pre-heat to 220 c and I've found myself coasting right threw to
> > 230 and 240. Then I drop my beans and the temperature went down to 160
> > On another time when the preheat was lower, the temperature dropped to
> > c. What is the impact of the starting point being so different.
> > Also, if my intention is to never hit second crack, what temperatures
> > should I be targeting. First crack has been happening at around 192 c.
> > Some roasts have coasted up to 210 and some have hung around 200 c.
> > any have any comments on that as well.
> > Thanks so much.
> > John
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