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Thread: Imex tips please

  1. #1
    cd
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    Imex tips please

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Just got delivery of an Imex CR 100 roaster and Im looking forward to getting some green beans for my first roast. I was just wondering about how effective the cooling cycle is. Is it better to get the beans out asap after the roast and cool them manually or just let the cooling cycle take its course.

    Any advice would be greatly appreciated.

    Cheers,

    Rob

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    Re: Imex tips please

    I reckon manually cooling the beans with various types of colanders and fans will work significantly better than the cooling cycle on the Imex. I know Andy has even tried using a spray bottle with water to help cool the beans. Light mist will evaporate on contact with the hot beans, just dont overdo it. Tipping beans from one colander to another through a jet of fan forced air is a good method as well, since the fan will blow off most of the leftover chaff while the beans, which are more dense, will fall into the colander.

    I myself use a crappy box heater, fan only setting, with a Pearsons Florist box acting as a shroud, and a small mesh "food cover" turned upside down. I then stir the beans with the back end of a bamboo chopstick. Beans are cool in a couple minutes, but this is fairly slow compared to some of the other CSers setups.

  3. #3
    Senior Member robusto's Avatar
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    Re: Imex tips please

    Quote Originally Posted by cd link=1128383716/0#0 date=1128383716
    Hi all,

    is. Is it better to get the beans out asap after the roast and cool them manually or just let the cooling cycle take its course.

    Any advice would be greatly appreciated.

    Cheers,

    Rob
    Rob, Id try both ways...see how long the Imex takes to cool the beans, then compare that to the al fresco method. Roasting beans are around 200 C+, while air temperature is just around 20 C. They lose heat very rapidly. *I find that tossing them from one colander into another stops the roast dead in under 5 seconds (if not sooner!).

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    Re: Imex tips please

    Hi Rob

    for me the cooling cycle is good enough. I just roast until the time is right, based on sight and sound, then wind the dial until the heater switches off. then walk away.

    i guess it depends on how much messing around you want. you may get better results by using colanders and fans but its a bit more effort than im prepared to put in. i go through at least 1/2 a kilo per week roasted in the imex so taking the path of least resistance is pretty appealling.

    i find roasting with the imex is pretty labour intensive - you need to watch it like a hawk to make sure you dont end up with charcoal - sometimes 30 seconds too long is all it takes. when you consider the time it takes to roast, and the noise, and the mess, im not looking to make the job any more difficult by manually cooling.

    that being said, i am a huge fan of my imex, especially considering the price. it is much less effort than heatgun roasting, and the results are more than good enough for my beginner tastebuds. i would love a hottop though...



  5. #5
    Senior Member fatboy_1999's Avatar
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    Re: Imex tips please

    Rob,

    I personally stopped relying on the cooldown cycle and went for the manual method.
    I found that you could use the cooldown if you were happy to let the beans progress a little more than they were when you cut the heat.
    But, ambiant temp seemed to make this a bit unreliable for me.

    I find that dumping the beans when you think they are ready and cooling in sieve or colanders only takes 10-20 seconds and gives you more control.

    Brett.

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    cd
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    Re: Imex tips please

    Thanks for the replies guys - cant wait to get the greens now!!!

    Rob

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    Senior Member robusto's Avatar
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    Re: Imex tips please

    Its a most satisfying experience transforming aromaless little green beans... into big, aromatic dark brown ones pregnant with promise. :)

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    Re: Imex tips please

    Hi Rob!

    Just thought I would add my bit in as well. I have only had my Imex for 2 weeks or so, done six roasts so far! Its a great little roaster. Im finding that what I do re cooling of the beans, is to use the cooling cycle, but I end the roast just slightly before I would otherwise, because I noticed that the roast still progressed just slightly as they cool. Apart from that, I find the cooling cycle does a good job - beans are well are truely cool at the end of the 5 mins.

    I am however interested in what Brett said:

    I found that you could use the cooldown if you were happy to let the beans progress a little more than they were when you cut the heat. But, ambiant temp seemed to make this a bit unreliable for me.
    Im yet to notice this myself... but heck, Ive only done 6 roasts ::)

    Let us know how your first roast goes!

    Ben


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    Re: Imex tips please

    Tips from an Imex year!

    * Forget the timer - learn to watch, listen and smell the roast
    * Use the supplied measure for correct volume
    * Keep the unit spotlessly clean
    * When the roast finishes, use oven mits to quickly tip the beans into a s/s colander - then tip the beans from colander to colander to quickly cool

    hope this helps

    cheers

    hiker

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    Re: Imex tips please

    Quote Originally Posted by hiker link=1128383716/0#8 date=1131584391
    Tips from an Imex year!

    * *Forget the timer - learn to watch, listen and smell the roast
    Hiker,

    How audible are the first and second cracks above the noise of the roaster and do you have any times recorded to 1st and 2nd crack for the roasts and beans you have used? Im still waiting to try mine out - hopefully on the weekend provided my beans arrive. Im just after some rough time guides for the moment as a start. There will obviously be a few sacrifical batches at first !

    Cheers,

    Matt

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    Re: Imex tips please

    cd,

    I use the Imexs cooling cycle, but I take the lid off when it starts (this helps let the heat out, instead of recycling trapped heat). This way, the beans cool fairly rapidly. See the graph attached to the next post...

    Recently, Ive had some big flavour improvements due to managing the roast profile. I bought a multimeter from Jaycar Electronics (QM-1538) which comes with a K-type thermocouple probe, and has an RS-232 port for datalogging via a computer. I insert the probe through the external exhaust port, penetrating the chaff collector, into the roast chamber. By observing the temperature in the roast chamber, I can regulate the roast temperature by opening the lid and by blocking the external exhaust port (to varying degrees).

    Ive found that I can reproduce a profile quite accurately using this method, allowing fine-ish tuning of the roast. Im still experimenting with profiles, but Ive been starting by heating up to 300F then holding to six minutes, then heating up to 380F for four minutes, then heating up as quickly as possible to the desired finish (using temperature, colour and smell as a guide).

    The attached image is a photo of the thermocouple probe inserted through the chaff collector. Ive attached the graph in the next post.

    Steve.


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    Re: Imex tips please

    Behmor Coffee Roaster
    Heres the graph to go with the post above. Ethiopian Limmu, Full City+ roast. First crack is at about 380-390 F (around 9 minutes), and second crack about 450F (around 11:30). I must remember to record the crack times more accurately!




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