Toys! I must have new toys!!!
This is a followup to my post of 24th November 2009 in this thread as a member asked me via email:
I thought it would be useful for others to post some pics of how the thermocouple from Bean Bay"Can I use the thermocouple at beanbay, without varicap? Product page says "Stainless Steel Braiding for less chance of melting during roasting" And one more question, can I easily remove the screw on window next to original thermocouple or do I need something to fill the gaps(if there is any) between the screw of the new thermocouple and the hole."
fits into my 2 kg Has Garanti. I am using the 100 mm long thermocouple (TC).
Pic 1 shows the TC in position, pic 2 in more detail, pic 3 shows the hole that the TC goes into by removing the screw, pic 4 shows TC with a small circular ceramic insulator and pic 5 shows detail of this insulator with the end of the TC for scale.
The insulator is an old varicap. It just happens to fit the OD of the TC and the ID of the windows screw hole perfectly.
NOTE: If you wish to put a 100 mm TC into this hole or any hole first disconnect the power lead to the roaster, insert the TC, then manually rotate by hand the drum to ensure the TC will not be hit by anything as the drum rotates. I had no problems with my 2 kg HG but you have been warned :-)
I have a 2006 15kg HGS Has Garanti. My drum wall keeps scraping against the front wall and I keep adjusting it so it doesn't. I'm just wondering if there is a locknut to tighten the cap/ so that I don't have to keep doing this several times a a roasting session.
I'm using a HGS5 Shop Roaster. When measuring for my charge temperature, should I be using the been probe temperature, or the temperature reading on the digital display that comes built into the roaster?
Bean probe is more consistent, and that's really what you are aiming for.When measuring for my charge temperature, should I be using the been probe temperature
Use your ambient probe for over temp settings (mine is set at 250º) and to monitor the differential between probes prior to starting a roast.
For instance, I will preheat my roaster while I weigh the green beans for the day's roasting (about 40 mins).
I will aim for 230º ambient/ 270º bean probe. This then becomes my target after each load, prior to dropping the bean mass temp and charging the drum with the green beans
when the bean mass probe reaches the load point. It helps with consistency, especially with the thin walled drum of the Has Garanti, which will gain/lose
heat quickly. When changing from the 12kg roasts ( normally I do the bigger loads first) to a 6 or 3kg I will get the ambient temp to 205º before dropping the bean temp to the required
charge temp.... once again for consistency. I rarely do 3kg roasts (other than decaf) and could aim for a lower indicator temp than 205º to speed up the interval between roasts
but it's a good time to pour a shot and do a couple of other things. When I roast decaf (once weekly) it's always first off the rank for the day.
the lock ring. Don't over tighten as you may need to readjust the shaft position as your roasting day progresses.
You should also find that the shaft needs adjustment as the weather changes, especially Autumn and Spring when the thermal mass of the roaster becomes unbalanced relative to
the drum when you start heating the drum.
It is not a set and forget operation. Excessive friction will cause unwanted wear between the drum and the endplate and eventually could put too much pressure on the drive train causing wear/failure.
The specific information in regards to temperatures only apply to my roaster, in my roast room, at my elevation, in my climate, with my beans and roasted to my profiles.
The temperatures are there simply to provide illustration on what is important and that is to achieve consistency in anyone's approach to roasting coffee.
They should not be transferred to any other roasting situation.
Consistency is achieved not only through an understanding of your equipment and physical situation but also in developing a consistent and considered modus operandi
to your roast days or sessions.