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Date: 24 Dec 2006 19:47:37
From: Ton
Subject: A question about making or adjusting a profile for my i-Roast.
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At first a Merry Christmas to you all.
For clarity: I posted the following question also in the CG forum (in
case you see it there too)
I am still experimenting with profiles, measuring the temperature
development with a thermocouple and multimeter. However it's still not
clear to me what to strive for, even after I have read Kenneth Davids'
book. The taste in the cup is already rather decent imo, but maybe it
could be better.
I already read that there should be a definite pause between the 1st and
the 2nd crack. What I am wondering is however , how long - generally
spoken of course - this pause should be to get the best results. Should
this pause be as long as possible or rather short ? And should it be
from the end of 1st or from the start ?
I am not asking for exact times of course, but more for a guideline.
TIA.
Ton
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Date: 27 Dec 2006 14:36:22
From: finding z0
Subject: Re: A question about making or adjusting a profile for my i-Roast.
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Ton wrote:
> I already read that there should be a definite pause between the 1st and
> the 2nd crack. What I am wondering is however , how long - generally
> spoken of course - this pause should be to get the best results. Should
> this pause be as long as possible or rather short ? And should it be
> from the end of 1st or from the start ?
> I am not asking for exact times of course, but more for a guideline.
> TIA.
> Ton
I find I get a pause of about 2 minutes between the end of first and
the start of sec. crack with the IRoast1.
350(5) 400(3) 450(20 sec. to 1.5 min). With this profile, depending on
the bean, first crack may start as late as 6.5 minutes. Cheers and
happy holiday of your choosing....
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Date: 25 Dec 2006 20:00:19
From:
Subject: Re: A question about making or adjusting a profile for my i-Roast.
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Ton wrote:
> At first a Merry Christmas to you all.
> For clarity: I posted the following question also in the CG forum (in
> case you see it there too)
> I am still experimenting with profiles, measuring the temperature
> development with a thermocouple and multimeter. However it's still not
> clear to me what to strive for, even after I have read Kenneth Davids'
> book. The taste in the cup is already rather decent imo, but maybe it
> could be better.
> I already read that there should be a definite pause between the 1st and
> the 2nd crack. What I am wondering is however , how long - generally
> spoken of course - this pause should be to get the best results. Should
> this pause be as long as possible or rather short ? And should it be
> from the end of 1st or from the start ?
> I am not asking for exact times of course, but more for a guideline.
> TIA.
> Ton
This isn't a bad link on coffee roasting.
http://www.coffeeresearch.org/coffee/roasting.htm
I think the trick is to keep ramping up to prevent the roast from
stalling. A fluid bed roaster roasts fast so getting a rest period
between 1st and 2nd crack would be difficult. I've found with my
iRoast 2 the temp climbs for the first 3 stages by about 30F/1:30min so
I use a start of about 325F and increase by 30F every 1:30 for the
first 3 stages, level off to 405F for 3 min since any bean is at 1st
crack by then and finish at 425F-450F for the 5th stage to the end of
the 15 min default, stopping the roast when it reaches the stage I
want.
Different varietals roast at different rates and taste better at
different stages from light to dark. I like light/med roasts so it's
rare for me to go into an oily dark. Some beans have an astringency or
bitterness that's best roasted out but I've found that out by trial and
error.
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