About to embark on my next pet project for the betterment of roast quality.
As far as i know, Greenman and Mal has their version of a customized cover for the coretto, and they are most welcome to enlighten me on tips on how to construct a suitable lid.
From what i can gather, a lid holds the heat in. Heat from a heatgun goes through an opening from one end, gets transmitted through the beans and then gets pushed out through another opening via another hole with the chaff.
This way of roasting results in a sweeter tasting bean compared to those roasted without a lid, if done the right way according to others.
I would like to know is: What material is best for this device?
How to attach a handle to the cover for easy removal?
Is there a way to mount the heatgun directly on the cover without melting itself?
With this sort of set-up i will be using the DMM logger and PC to monitor the roast.
An idea i have is to construct some form of chimney for the outlet, making it point away so that heat and chaff dont affect the heatguns performance.
The hole for the chimney would obviously be wide enough for a trier to go in and extract a few beans for vision monitoring.
My thinking is the cover would have to fit nicely on the top of the rim of the bread pan so that heat and chaff do not collect around the bottom of the breadmaker and possibly overheating things and chaff making a mess.
The upside to using a cover is i guess, the lower heat output of the heatgun, and the better quality of the roast.
Would discussions about heat and air input during stages of roasting be more appropriate in the roasting tips and tricks section?
I appreciate any tips and advice from all. In return i hope to help others who wish to undertake a similar project.
Gary at G