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  • #16
    Re: Virgin roaster

    Originally posted by 7D7A61667D7A71150 link=1244813575/9#9 date=1244974053
    Are you guys using covers or lids on the BMs to retain heat?
    Im not.

    Originally posted by 7D7A61667D7A71150 link=1244813575/13#13 date=1244981403
    Probe is about 10mmhigher than I wanted ,as element was in the way.
    Remove the element.

    Originally posted by 7D7A61667D7A71150 link=1244813575/13#13 date=1244981403
    just cant pick out the over heat wire set up
    Mine had a sensor on the side wall of the BM that fitted into a recess with a cover over it to hold the sensor in place.
    If yours is the same youll see two wires (probably the same colour) going into the recess and back out to the circuit board.
    Just remove it from its spot and put is as far from there as the wires allow.

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    • #17
      Re: Virgin roaster

      OK guys .... really , really appreciate the help

      2nd session about to happen ...... but this time it will be a dummy run with the beans I stuffed yesterday .....

      I forgot to mention , Im using the HG extension that flares the air flow , IE it is about 75mm wide. ... Is this a good option or not important ????

      Overnite mods are ....
      *Lowered the probe , its about 1/3rd the way up the paddle height,22mm from bucket base.
      *Found heat sensor , had to leave it connected in order for BM to run , but have moved it away from bucket to the other side of the BM and have it cable tied out of the way

      Current temp is 16* .... OK
      with extremely light, very occasional drizzle, almost none ... more just dampish ..... Is that OK ???

      Cheers all

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      • #18
        Re: Virgin roaster

        Theres a quote that a guy at work always attaches to his email. I cant stand it but in this case I think that it is quite appropriate.

        "Youre on the road to success when you realize that failure is merely a detour" - WGP

        Dont worry too much about failing. My first roasts in a corretto were a disaster. Keep trying and learn from mistakes (failures is probably a better word).

        16 degrees should be fine. I have roasted when it was 4 degrees and no problem, although I do cover the pan and the heat gun is 2000W. Having said that, the heat gun is on the high setting for about 3mins out of the 16mins.

        If you know anyone that is electronically minded getting the BM bypassed (switch that turns the paddle motor on and off) would be a good idea.

        Do you have any pics? Members might be able to give better advice.

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        • #19
          Re: Virgin roaster

          Originally posted by 2E2932352E2922460 link=1244813575/13#13 date=1244981403
          Appreciate all the help here ....

          *Virgin 1st batch ..... 250g
          *External fan was at lowest setting about half a metre away
          *Heat Gun  is Ryobi  1600W ... 2 settings 600*/400*
          *Probe is about 10mm  higher than I wanted ,as element was in the way.

          Now I neeed to confirm if E:01  is a motor cutout due to heat and then disarm ....... or attack the sides and let the fan cool motor......
          I have opened up the control panel , just cant pick out  the over heat wire set up ..... Anyone !!

          Thanks
          Greg
          Most likely 250g is pretty small for your BM, but check the manual and see what its rated to bake bread, and optimum should be around 60% of that.

          Larger bean mass will help cover the probe more, and should insulate the motor from excess heat. You could also stuff some tinfoil in between the pan and the BM wall, if its crumpled a bit it should act as an insulator.

          I have a similar heat gun to you (puts out the same temps) and Ive found that a cover (metal shield from inside the BM lid) works good for me.

          I would also take off the heat gun tip, only try it out again if you really feel youre getting tipping or some other sign of uneven roast that points to the HG.


          Most importantly...did you get past 1C on your first roast? Can you chew and crunch up a bean? Or is it still nearly hard as a rock? If you got past 1C try brewing it up and seeing how it tastes, I was pretty surprised by my first "failures." Temperature profiles will help you to improve, but they also dont mean youve failed if you didnt achieve them.

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          • #20
            Re: Virgin roaster

            Got it all sorted ......

            Did a dummy run run with yesterdays disaster beans, there was no FC  but a definite SC , pulled them  cooled them and they look OK .

            Later I did 250g of Ethiopian Gambella.... that went to plan as well ,and they look and smell good. Though I fear I may have made a mistake .... I was following another Snobbers roasting guide( a bit too closely )......

            Would  I be right in saying that once you have FC , thats the temp you should hold , before moving on to SC.

            My Gambella beans FC was 203 ..... but I blindly followed the guide and went to 210  and held it there , before moving on to SC .

            Would my roast benefitted from staying at that FC temp of 203 , rather going up to 210 and holding there

            I was using pcf1978 graph guide

            http://coffeesnobs.com.au/YaBB.pl?num=1228795908

            When it all runs smoothly , it was good fun.

            GB

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            • #21
              Re: Virgin roaster

              I aim for about 6 minutes between FC and SC trying for a gradual temperature increase.

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              • #22
                Re: Virgin roaster

                As a Virgin roaster can ask just a few more questions ...please

                the graph I used as a guide seems very flat after FC ..... Is that desired
                http://coffeesnobs.com.au/YaBB.pl?num=1228795908

                Or as TG suggests a gradual rise .... so if I get a FC at 205 , and Im looking at a SC of about 220...... Should I immediately after FC start increasing temp by 3*/min , or maintain FC temp for a minute then start increasing.???

                Is it advisable to warm up BM bucket and HG to a temp before starting, or maybe wait till beans hit a certain temp before starting the clock...?

                Could a fellow roasting snob define " rolling FC " & "tipping" for me.

                Initially I setup with the flared end on the HG ( 1600W Ryobi) ... Droshi suggests taking the flared nozzle off, though I see others using the fared section , any thoughts on the subject ??? ( my thinking was more even heat distribution ??).

                Many Thanks


                Comment


                • #23
                  Re: Virgin roaster

                  Originally posted by 7F7863647F7873170 link=1244813575/21#21 date=1245122627
                  As a Virgin roaster can ask just a few more questions ...please

                  the graph I used as a guide seems very flat after FC ..... Is that desired
                  http://coffeesnobs.com.au/YaBB.pl?num=1228795908

                  Or as TG suggests a gradual rise .... so if I get a FC at 205 , and Im looking at a SC of about 220...... Should I immediately after FC start increasing temp by 3*/min , or maintain FC temp for a minute then start increasing.???
                  I try to climb as slow as possible from 1st crack to 2nd crack on my corretto. 3 degrees a min is good usually, even a touch slower for me if I can manage it. As long as you dont go backwards...stalling the roast.

                  Originally posted by 7F7863647F7873170 link=1244813575/21#21 date=1245122627
                  Is it advisable to warm up BM bucket and HGto a temp before starting, or maybe wait till beans hit a certain temp before starting the clock...?
                  I dont. I do vary my profile a bit between summer and winter to account for the different ambient temp though.

                  Originally posted by 7F7863647F7873170 link=1244813575/21#21 date=1245122627
                  Could a fellow roasting snob define " rolling FC " & "tipping" for me.
                  Dont put too much faith in my definitions, but rolling first crack is when all the beans are really getting a move on with the crack (as opposed to 1st signs of 1st crack - the first couple of cracks) - see very technical definition - I warned you.

                  Tipping is burning the tips of the bean. If you have some significant tipping you will see the ends of the bean are darker and burnt. They will also often be very cracked at the ends of the bean. A picture can help so hopefully someone will put one up. I just finished a roast, but luckily for me - no significant tipping problems.

                  Have fun!

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