Posted Fri Jan 14, 2005, 7:19am Subject: Typical Roasting?
I roast with my I-Roast about once a week and sometimes I notice that I take the beans to far into the roast cycle. The machine does not seem to be consistent with the times of the roasts but this could be a number of factors, voltage comming in, ambient temperature, amount of beans etc.
Can someone typically tell me how long a city, city+ or full city should be?? I have the chart from Sweet Maria's but my beans come out different colors depending on origin, especially the decafs. Beans usually come out a darker brown color like the color of milk chocolate. This is usually in the 10 minute roasting range.
Any info on what a City to full City roast should look like would be greatly appreciated.
"Duddly Dawson? Call me Booger!" -Revenge Of The Nerds-
Posted Fri Jan 14, 2005, 11:31am Subject: Re: Typical Roasting?
Jack,
Your right about the inconsistancy of roast times, I've noticed this also. I find that the relative humidity also affects the roast time. I did four roasts on Sunday all in the City to City+ roast levels. The times ranged form 8:30 for an Indonesian to 10:00 for a Columbian Huila. U sed a profile of 380-3:00, 400-3:00 & 425-9:00. This was outdoors in 62 degrees, 60% humidity.
I've had roasts go to Vienesse in this same time frame if the day is hotter, the humidity different, I use a different profile, the voltage at my house changes, I'm roasting peaberry, ect, ect, ect. I think with an iRoast that there is no 'typical'.
Posted Fri Jan 14, 2005, 2:43pm Subject: Re: Typical Roasting?
I have found my I-Roast to be very consistent roasting the same type and weight of beans. The amount of chaff the beans produce from bean type to bean type can dramatically affect the roast times. You will need to characterize the ideal profile for each bean type. All roasting methods will be affected by external temp, bean mass, voltage and bean type, some more than others.
Posted Fri Jan 14, 2005, 9:21pm Subject: Re: Typical Roasting?
Randy, Do you roast indoors or outdoors? I've been finding most of my inconsistancies with the weather, the profile stages stay the same amount apart but the base level changes almost every time I roast. I've been keeping a bean & weather profile.
Posted Fri Jan 14, 2005, 9:28pm Subject: Re: Typical Roasting?
I am a dedicated pan roaster and I roast in my heated garage over the side burner on my gas grill. I can honestly say that "typical" is not a word that comes to mind when I roast. There in lies the challenge, and the art...
Posted Sat Jan 15, 2005, 6:58am Subject: Re: Typical Roasting?
Jim
I roast outside on the screened in porch. As long as the outside temperature is 50 – 80F my profiles are repeatable. But I have noticed changes of up to 30 seconds in roast times. On Christmas Eve day I did a few roasts when it was 35F. I had to drastically increase the temps and block airflow to achieve the desired roast. I decided the best thing to do was wait for a warmer day next time or move to the garage. I was wondering if bumping the profile temps proportional to temperature drop would work. But with the few very cool days we have here it will be difficult to do enough roasts in the cold conditions to collect enough data.
For the most part I roast primarily to external TC temp with appearance as a secondary indicator. I’ve found the beans will look darker in the roast chamber than they do on a cookie sheet and I have pulled a few roasts too soon based on color.
Booger The best place to see pictures of different roast levels is the Sweet Maria’s web site roast pictorial.
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