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Couple of Qs:
- I thought the general consencus was to burn up to 1st crack and then coast down into second crack? Is this not the recommended way? (going up in temprature as the roast goes on)
Lower density coffees from Jamaica, Hawaii Puerto Rico for example benefit from a lower initial temp.
Here is a typical Island Coffee" setup:
Stage 1: 176 for 3 min
Stage 2: 204 for 3 min
Stage 3: 232 for 3 min.
And the setup for a Brazil Expresso
Stage 1: 176 for 3 min
Stage 2: 237 for 3 min
Stage 3: 243 for 4 min
- How have you found programming the roast tempratures into the machine?
Very simple
- Does it smoke the place up? Do you use it inside?
I used it inside under the stove range hood, it gets slightly smokey and the end
Definatly picks - Id love to check this number out!
Couple of Qs:
- I thought the general consencus was to burn up to 1st crack and then coast down into second crack? Is this not the recommended way? (going up in temprature as the roast goes on)
- How have you found programming the roast tempratures into the machine?
- Does it smoke the place up? Do you use it inside?
Yes I bit the bullet and got one from the UK. I was tired of waiting for replies from people here as to when they would have one.
Went to Hasbean and it was here 8 days later.
A couple of roasts under my belt , wirhout a taste, and I would have to give the thumbs up for a very even roast.
I compared some Kenya AA that I did with a heat gun to the I-Roast and the colour was so much better.
I gave the Kenya AA 195c for 3 mins then 218c for 4 mins and finished at 235 for 2 mins. Cool time was 4 mins.
It has two preset positions or you can program your own.
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