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Roast from hell

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  • Roast from hell

    First roast today with a local Atherton Tableland bean went without a hiccup CS 10 great aroma. 8-)

    Lulled into a false sense of security I waited and started a second roast of Malawi Mzuzu should have known as the first roast went so well that something was wrong. No stuff ups everything worked.

    3 minutes into the roast reached 50deg then the paddle came loose couldnt adjust it so I had to stop the roast and restart [smiley=evil.gif]. Then the temperature fluctuated wildly throughout the roast and I had to constantly adjust the heat gun > . Then just after RFC the temp did a nose dive - frantically plunged the heat gun deeper into the corretto and stabilized with a temp increase of 2 - 5 deg then that started dropping - deeper in with the heat gun then suddenly the heat jumped to 15 then dropped to 5 and kept this up until I stopped the roast but I think I did hear the first crack of second crack. CS 9/10 and I will be waiting for a couple of days to see what I have produced. It could be the bride of Frankenstein. :-/

    Just another Sunday.

  • #2
    Re: Roast from hell

    rofl - The Diedrich doesnt behave like that! ;D

    Neither does a gene!

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    • #3
      Re: Roast from hell

      I unfortunately have neither. So I will have to learn to live with the the limitations I have. Unless I can convince the wife that it would be much better to have a thermally stable roaster. I wonder : :

      Somehow I dont think she will buy it (yet)

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      • #4
        Re: Roast from hell

        Have you worked out what happened.

        HG problem?
        Thermometer problem?

        What size batch?
        Was it the usual batch size?

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        • #5
          Re: Roast from hell

          I have been trying to look at it objectively.  Possibly small change in position of HG and the fan.  Ambient temp. was stable at 24deg - so I can only think it was the fan I use to keep the chaff clear of the heat gun and the position of the heat gun.  However they were the same for the first roast, but not the normal position I have them in due to space restrictions on this occasion.  Same weight of bean (550gm) I have kept this constant with the few roasts I have done and it appears to be OK in the first few I have done.  I have had a look at the graph and other than for the plateau at the end between RFC and SC it didnt look to bad (I think it may have been a continuation and the roast stopped). Had FC at 11 min 180 deg RFC at 12 minutes 191 deg Second C at 14.05 minutes and 198 deg which seems a bit cool to me  :-/.  I will see how it tastes in a couple of days. :-[ But during the roast I had to continually adjust the heat gun to try and keep the temp. stable . I will wait for the next and see if the heat gun may be playing up at least it is still under warranty.

          I am confused.  I will have to wait and see how the next one goes in a couple of weeks.

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          • #6
            Re: Roast from hell

            Originally posted by Dennis link=1218960305/0#1 date=1218962410
            rofl - The Diedrich doesnt behave like that!   ;D
            Geez, I should hope not Den .... Given that wed have to take out a second mortgage in order to buy one and establish it,

            Mal.

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            • #7
              Re: Roast from hell

              Stan

              Perhaps it was the thermal cutout on the Bosch.
              I have the same gun and the cutout is electronic rather than the electric [thermostat] type you get on most HGs.

              When it operates, the still fan runs but the heat switches of so it sounds perfectly normal, the only giveaway is the dropping temp readout.
              Sometimes it will reset/resume heating within seconds, at other times it may take a couple of minutes..........probably depending on the internal latent heat.

              The thermal cutout only ever happened to me when I roasted in summer without a cooling fan blowing across the HG.
              Ive noticed the problem was also exaggerated if the nozzle is inserted further into the bowl.

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              • #8
                Re: Roast from hell

                Could be - but it was quite cool (for me anyway) and the fan is blowing over the HG for the whole roast. But it may have been the position of the HG in relation to the fan. I will make sure I put it back the way it was. I will however keep an eye on Thermal cut out. Thanks

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                • #9
                  Re: Roast from hell

                  Hi Stan,

                  I found recently that the bigger batch sizes confer the best thermal stability. I seem to do well with 800gram + batches. These allow very close control and make it dead easy to get the climb rate your after. It also allows a low climb of about 4 degrees/min after FC to lower the ramp up, up to the second.

                  The other good thing about doing 800+ batch sizes is that you are all done and dusted inside 25mins - lap top packed up, enjoying a shot of a bean done a week before, and the poor buggers with the Gene Cafe still have over 2 hours to go to get the same stockpile of roasted beans - hey Dennis?

                  Cheers

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                  • #10
                    Re: Roast from hell

                    The main reason I have been sticking to 550grms is that I usually roast 2 different beans and this gives me 2 weeks between roasts. I know Lazy. : I dont get the time to roast every week. just 4 more years and I can do what I want with my time.

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                    • #11
                      Re: Roast from hell

                      Cupped the Malawi Mzuzu today strong cocoa with an acidic after taste - not unpleasant but may have to wait another day or two to see the final result.



                      This is the graph of the roast, Any comments appreciated.

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