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Where to point HG into BM?

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  • #16
    Re: Where to point HG into BM?

    Originally posted by Billi link=1197507243/0#6 date=1197599137
    Initially I found that readings were much lower than anticipated, very simular to yours, (my previous set up was different)   I wrapped some insulation around the bowl to reduce heat loss and to reduce the noise (cracks are a bit easier to hear now).
    To my surprise the temp. readings increased to more normal levels. (1st X @ 195c, 2nd X @ 215c)
    I did also find that when doing larger batch sizes 400-500gm the readings were higher, with the uninsulated bowl.

    Experimentation with chaff collectors and top insulators continues…..
    Bruce
    Say, what do you use for insulation?

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    • #17
      Re: Where to point HG into BM?

      Originally posted by greenman link=1197507243/0#9 date=1197691019
      reached start of FC at 10.13 at 194C and pulled roast at start of 2nd crack at 14.40 temp 2010C (Tanzanian Arumeru AA beans).
      Your roast will probably be very nice gm but as JB mentions above, getting to FC after 10 minutes is probably on the outside limit of ideal for these beans, and SC is probably a smidgen too quick. But, youre getting pretty close to the mark and thats the main thing .

      As a general rule, (yeah I know, youre not supposed to generalise) you want to aim for FC to have started within the 8-10 minutes window, wait until it is well and truly Rolling along then back the heat off such that your heat ramp is following a 3-4C/minute gradient and SC (if indeed you want to go that far) starts within a window at the 16-18 minutes mark. Once SC starts to get a Roll on but dont wait until it is really going full steam, you really need to back the heat off a little more, such that you maintain a static temperature plateaux. Otherwise, SC will just keep accelerating and you will lose control of it (the roast).

      Although roasting in a simple fashion is quite easy, there a is a bit more to it if you want to try and get the very best out of the beans you have and naturally, this involves a little more work and observation on the part of the roast-master 8-). Thats why it is always a good idea to roast small batches when you have new bean varieties (or beans from a new harvest) until such time as you find the ideal profile to suit your tastes. All part of the fun though and a great way to spend a Saturday Arvo (when theres no footy or cricket that is :P). All the best mate,

      Cheers ,
      Mal.

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      • #18
        Re: Where to point HG into BM?

        Appreciate the feedback Mal, using the DMM yesterday gave me an insight on how the temp ramps up gradually and next roast I will have a much better idea of gun position etc and when to back off the heat, I keep quite busy during the roast monitoring temps, times etc, I also have a spoon and I regularly check bean colour getting near end of roast. The more one gets into it the more fascinating it gets!!!!

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        • #19
          Re: Where to point HG into BM?

          Say, what do you use for insulation?
          Insulation is cotton wadding under felt.

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          • #20
            Re: Where to point HG into BM?

            Found some old unused carpet (floor) and cut out a piece to wrap around the breadmaker chamber. Had to bring out the sewing needles tie up the edges to fit. Was seriously wondering if it would catch fire or burn so I did a roast of Timor Leste with the intention to take it into rolling 2nd.
            Started out the roast and watched it intently (someone said "the look that expectant dads give" fully describes me).

            No fire or burning carpet fibres which is a relief, more interestingly, FC came at 190+ degs, rolling FC at about 200 degs. Because my temp probe is located in the opposite corner of where the HG is pointed to, Id normally get FC at 180 and rolling FC at 190. More roasts will be needed to confirm this, but from this one roast, it looks like the insulation from the carpet around the BM chamber does affect the temp readout.
            The concern here wasnt so much that the temp readings were inaccurate, but more so that there seems to be a 20 degree drop from where the HG is pointing to the opposite end of the BM. Dont know if its a valid concern, but a 20 degree drop might be a factor the roast evenness. The BM is supposed to rotate the beans evenly, but I cant help wondering if there may be beans "caught up" in the coller area longer than is ideal and whilst a good proportion of the beans may reach FC temp, the beans in the cooler area is just below the FC temp and same at second crack... I suppose the insulation reduces the temp discrepancy which in turn may mean a more even roast... I suppose, another good way to counter this would be to try and keep the beans at the FC or SC temp constant for longer to ensure all the beans have had a chance to reach the milestone temps, but trying to keep a particular temp constant is quite difficult. It seems to either go up or go down...

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