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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Re: Where to point HG into BM?
Insulation is cotton wadding under felt.Say, what do you use for insulation?
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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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Re: Where to point HG into BM?
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 thingOriginally posted by greenman link=1197507243/0#9 date=1197691019reached 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).
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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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Re: Where to point HG into BM?
Say, what do you use for insulation?Originally posted by Billi link=1197507243/0#6 date=1197599137Initially 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
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Re: Where to point HG into BM?
Originally posted by greenman link=1197507243/0#13 date=1197692255I probably need to have HG closer to bean mass as it took 3.25min to get to 100C and 150C was reached at 6.35!!
Yep, move the HG closer. Over 3 minutes to get to 100C is far too long.... Im generally there in about 2 minutes from start.
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Re: Where to point HG into BM?
I probably need to have HG closer to bean mass as it took 3.25min to get to 100C and 150C was reached at 6.35!!
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Re: Where to point HG into BM?
Well, other than the typo (I assume you mean 210C
)....
Yep, they look pretty good. I normally try to hit FC a little earlier....
But they should taste.... FANTASTIC!!
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Re: Where to point HG into BM?
Originally posted by greenman link=1197507243/0#9 date=1197691019and pulled roast at start of 2nd crack at 14.40 temp 2010C

WOW 2010C....... and the roast looked good?
I would have thought the Corretto would have melted at that temp!!!

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Re: Where to point HG into BM?
My DMM arrived in l/box this morning so Ive just done my first Corretto with heat probe inserted. I had the probe sitting mid-way into the 500g batch, 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). The roast looked lovely and even around CS9 mark. How do these figures sound??
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Re: Where to point HG into BM?
would be very interested in your chaff collection findings Billi... "its snowing in my shed!!"
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Re: Where to point HG into BM?
I remember reading the probe being inaccurate too and getting it replaced by Jaycar fixed it. I might have thought that wqs the problem had I not first used the probe extensively when I was using the popper and was getting temp readings of 200-205 for FC and 225 for SC. I suspect its more the case of the probe sitting low down in the beans and away from the point of the HG. As long as I keep getting the same result ie. consistently 180 degs for FC and 200 for SC, it provides me frame of reference and I dont necessarily use the exact temps to determine when I slow down the heat or pull the roast. And the results are great thus far, roasting them them this way certainly brings out more in the beans than the popper way.Originally posted by reubster link=1197507243/0#4 date=1197585173Originally posted by NewToEspresso link=1197507243/0#3 date=1197515662about 20 degs lower than what i expect as normal ie. I get FC at 180 degs, rolling FC close to 190 degs and SC at 205 degs. I think if I place the probe higher up and nearer to where the HG is "pointing", Im more likely to get a higher reading at the crack points.
HmmmmMMMmmmm NTE,
its Fortuituous that you raise this, now I wont have to start a new topic or be accused of goin OT.
Im getting the same-ish temps with my newly aquired Jaycar DMM + probe
FC @ 180C and always spot on, and SC @ somewhere between 190 & 200C.
For the record my probe sits about 1cm under the top of the bean mass [when the beans have expanded] but is in the opposite side to the HG.
I suspect it may be reading low.
I read another post where a CSer had a similar problem and I think he ended up replacing the probe and all came good.....but for the life of me I cannot seem to find it again.
I need to check the probes calibration in boiling water, before I go any further with this, I guess if its low, I can take it back to Jaycar and demonstrate.
Any opinions/suggestions?
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Re: Where to point HG into BM?
Hi,
This is interesting…
I don’t know if it’s any use but this was my experience:-
When I set up my system the Heat Gun nozzle is level with the top of the bowl.
The HG is a Bosch with 3 fan levels and variable heat (10c inc.)
I don’t change the height of the HG instead adjust temp.
Temp probe is through the side of the bowl +/- 1cm. up from the floor of the bowl, in the 3rd quarter.(CW)
HG is aimed at 1st quarter (CW)
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
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Re: Where to point HG into BM?
When I first started roasting, I had the same scenario, with the same temp readings. I reconfigured my set-up with a couple more holes drilled through the BM above the initial one so I could alter the height of the probe depending on what amount of beans I was roasting. I also adjusted my HG so that it aimed directly at the tip of the probe (probe being immersed about 20mm under the top of the beans).Originally posted by reubster link=1197507243/0#4 date=1197585173Im getting the same-ish temps with my newly aquired Jaycar DMM + probeOriginally posted by NewToEspresso link=1197507243/0#3 date=1197515662about 20 degs lower than what i expect as normal ie. I get FC at 180 degs, rolling FC close to 190 degs and SC at 205 degs. I think if I place the probe higher up and nearer to where the HG is "pointing", Im more likely to get a higher reading at the crack points.
FC @ 180C and always spot on, and SC @ somewhere between 190 & 200C.
For the record my probe sits about 1cm under the top of the bean mass [when the beans have expanded] but is in the opposite side to the HG.
That did the trick! Far more accurate readings with FC around 205C & SC around 225-230C.
Guys, I wouldnt be too worried though if youre getting consistent readings, albeit 20-30 degrees under the normal expectations for cracks.
Ive also found that Im increasingly trusting my own visual judgement when watching the beans roast as a determinant when to finish the roast, rather than watching the DMM & stopwatch with the type of anxious look that expectant dads seem to get ;D
Cheers,
Tony
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