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How Do I Improve The Consistency Of Popper Roasts?
Re: How Do I Improve The Consistency Of Popper Roasts?
no the extension cord wont help you....
IMO spend $50 on a heat gun and bowl, you then increase batch size and ability to control roast temp and time. upgrade to bread maker when a cheap one appears.
72 grams, top on: 360 degrees F
72 grams, top off, tin can chimney: 365 degrees F
72 grams, top off, no chimney 370 degrees F
(note about the above: there were too few repetitions for these differences to be meaningful. i believe that they are accounted for by environmental variables)
All below are top off (with chimney) 72 grams, 75 foot extension cord, 315 degrees F
50 grams of beans instead of 72 grams 320 degrees F
72 grams, popper tilted almost 45 degrees (by resting lip on a bowl): 325 degrees F
72 grams, beans stirred every 5 to 8 seconds, 340 degrees Fahrenheit
100 grams beans 400 degrees fahrenheit
Do you think this would work in Australia where the voltage is 240 as opposed to 110?
Re: How Do I Improve The Consistency Of Popper Roasts?
Didnt realise you posted about this in this thread as well as the greenbay section.......is i said in the other post, have a look at your popper, not the beans, andy does not hand out rubbish, he didnt get 10 000 +members handing out average beans......whilst some may not be as "polished" as others, they will roast relatively evenly, some regions washing methods differ....and so does the finish.....
On your popper, try chucking in a painted bean for a few moments, make sure it disappears in the bean mass and reapears again, indicating good movement in the beans, do you have a heat gun lying around? try that with a bowl and see if you get better results, whilst the popper is good(most of us started there!), its not really tweakable without some mods, eg removing bottom plate, using a fan and whatever other mods you can come up with to slow it down......with the bowl you will be able to slow things down a bit and really stretch out that fc to sc distance too.....
How Do I Improve The Consistency Of Popper Roasts?
I foolishly tried to roast some beans today. It must have been like 25C.
Did six batches total, two of each: Brazilian pulped natural, Ethopian Gambella, Indian Monsooned Malabar.
Faced terrible consistency problems, with all batches requiring me to pick out under-roasted beans.
Tried varying the amount of beans (60g - 120g) to no avail.
Subjectively, all the new beans look worse (even as green beans before roasting) compared to the Peruvian Grace Villa, Harrar Longberry, Indian Tiger Mountain, And Panama Boguete...beans I am used to roasting.
Are there any ways to improve roast consistency?
Updated with picture.
Picture shows Ethopian Gambella Sundried.
The brazillian and MM were just as unevenly roasted.
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