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First roast in un-assisted bread machine.
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boyntonstu
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Joined: 27 Jun 2003
Posts: 297
Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Wed Nov 22, 2006, 3:03pm
Subject: First roast in un-assisted bread machine.
 

Today I fired it up.

My first discovery was that the stir paddle was trapping the beans at the bulge of the container and it threw them out, crunch, crunch.

About 10 minutes of grinding and I obtained a bean width and a half clearnace, O.K.

I turned on the motor and the heater switch and ran it for 10 minutes to heat it up.

I dumped in 3 scoops of beans (the same quantity that I roast in my Poppery II).

After apprximately 6 minutes, the thermal cut-off turned off the heater.

The results are shown below.

Hey!   Not too shabby.

Also, the aroma coming from the BM was much nicer than from the poppery.


I dunno why.


I can wire around the thermal cut-off.  I can also control the 500 watt heater with a dimmer, etc.


I have al least proven the concept that you can roast with a 500 Watt BM without a HG or a CO for additional heat.

boyntonstu: First Bread machine roast cropped.JPG
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farmroast
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farmroast
Joined: 13 Jul 2006
Posts: 1,449
Location: Amherst MA.
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Espresso: Strega,Cremina, MCAL...
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Roaster: 1kg. DreamRoast
Posted Wed Nov 22, 2006, 3:17pm
Subject: Re: First roast in un-assisted bread machine.
 

Good start ! Maybe some kind of heat resistant insulation between your tub and the electrics to avoid motor damage since your thermal shutoff activated.

 
Ed Bourgeois... LMWDP #167
please visit my blog
http://coffee-roasting.blogspot.com/
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boyntonstu
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Joined: 27 Jun 2003
Posts: 297
Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Wed Nov 22, 2006, 5:37pm
Subject: Re: First roast in un-assisted bread machine.
 

farmroast Said:

Good start ! Maybe some kind of heat resistant insulation between your tub and the electrics to avoid motor damage since your thermal shutoff activated.

Posted November 22, 2006 link

The thermal shutoff is not operated by the electronics.

AAMOF the electronics for all intent and purposes are not in the circuit.

I believe that the thermal cutoff is at a high enough temperature >450* F that next time, I will continue the roast and use the cutoff as a thermostat.

The BM sounds and smells more like a roaster than a popper.

The quiet acting 'wall' switches are better than any appliance switch that I have used.

In a day or so I will taste these beans.
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boyntonstu
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Joined: 27 Jun 2003
Posts: 297
Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Thu Nov 23, 2006, 10:27am
Subject: Re: Temperature run up test
 

Today I discovered that indeed the thermal link had opened.

Shorted across it and installed an oven thermometer.

within 10 minutes it was up to 500*F!


Too hot IMHO.


I intend to heat it up to 475*F and manually adjust to maintain.


The thermometer is very visible from the top window.
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farmroast
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farmroast
Joined: 13 Jul 2006
Posts: 1,449
Location: Amherst MA.
Expertise: Professional

Espresso: Strega,Cremina, MCAL...
Grinder: Majors, Dienes
Vac Pot: Hellem10
Drip: CCD, and more
Roaster: 1kg. DreamRoast
Posted Thu Nov 23, 2006, 3:04pm
Subject: Re: Temperature run up test
 

Sounds like you can produce enough heat. I assume you'll preheat 375 or so. I sense a second roast happening soon. With the thermometer you can do a roast log this time. Will be interesting how it profiles times and temps.  Good luck!

 
Ed Bourgeois... LMWDP #167
please visit my blog
http://coffee-roasting.blogspot.com/
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boyntonstu
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Joined: 27 Jun 2003
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Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Thu Nov 23, 2006, 10:07pm
Subject: Re: Temperature run up test
 

farmroast Said:

Sounds like you can produce enough heat. I assume you'll preheat 375 or so. I sense a second roast happening soon. With the thermometer you can do a roast log this time. Will be interesting how it profiles times and temps.  Good luck!

Posted November 23, 2006 link

Would you suggest a set temperature or an increasing temp?

For example, if  according to SM 13. Vienna - Light French roast 12:15 - 465 f and if I could set the BM to 465f, would the beans come to equilibrium at that roast level?

I am wondering how to go about  setting the temp.
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farmroast
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farmroast
Joined: 13 Jul 2006
Posts: 1,449
Location: Amherst MA.
Expertise: Professional

Espresso: Strega,Cremina, MCAL...
Grinder: Majors, Dienes
Vac Pot: Hellem10
Drip: CCD, and more
Roaster: 1kg. DreamRoast
Posted Thu Nov 23, 2006, 10:57pm
Subject: Re: Temperature run up test
 

boyntonstu Said:

Would you suggest a set temperature or an increasing temp?

For example, if  according to SM 13. Vienna - Light French roast 12:15 - 465 f and if I could set the BM to 465f, would the beans come to equilibrium at that roast level?

I am wondering how to go about  setting the temp.

Posted November 23, 2006 link

I go by temp rise/min., total roast time goals,time to first and second crack and time between  1st and second.I then adjusted my temp accordingly to hit my goals.  I like to shoot for between 13-16mins total time depending on beans and degree of roast. I like to come into first crack at about a 15*/min. bean temp. rise rate, it will then naturally stall down to about 8-10*/min  then about 2/3 through fc I cut a little temp and try to slow cruise into second. The key is to log all that you can and then adjust.  There are few limits with a BM roasters ya just have to brew up another cup and keep improving it.

 
Ed Bourgeois... LMWDP #167
please visit my blog
http://coffee-roasting.blogspot.com/
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boyntonstu
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Joined: 27 Jun 2003
Posts: 297
Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Fri Nov 24, 2006, 6:12pm
Subject: Second Roast
 

Dumped in the beans at 350

Turned off the heater at 470

Ended the roast at 8 minutes with the thermometer holding steady at over 460. .


Beautiful and uniform.


At this point I raised the tub and blew in cool air from a hair dryer to cool and to blow out the chaff.


A few beans escaped but this method is very satisfactory.


If I can find a SS grill or mesh with the correct openings I will consider my BM machine complete.


I like the BM more than a popper.  Less noise, less power consumption, larger capacity,  and easy chaff removal.
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farmroast
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farmroast
Joined: 13 Jul 2006
Posts: 1,449
Location: Amherst MA.
Expertise: Professional

Espresso: Strega,Cremina, MCAL...
Grinder: Majors, Dienes
Vac Pot: Hellem10
Drip: CCD, and more
Roaster: 1kg. DreamRoast
Posted Sat Nov 25, 2006, 8:24am
Subject: Re: Second Roast
 

Congrads!!!  give me a few more details. Was your thermometer in the beans or in the air? How much greens did you use? When did you hit 1st crack? What  level did you take the roast? How do you think the BM fared with the higher heat than it normally would run, any smells of melting plastic etc? Picked up another BM at thrift shop. I love my BM/TO but might try making one with just the BM heater as you did for a friend of mine. Ed

 
Ed Bourgeois... LMWDP #167
please visit my blog
http://coffee-roasting.blogspot.com/
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boyntonstu
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Joined: 27 Jun 2003
Posts: 297
Location: Boynton Beach, Florida
Expertise: I love coffee

Posted Sat Nov 25, 2006, 9:15am
Subject: Re: Second Roast
 

The thermometer was hung on the top of the tub as shown in the photos.


3 coffee swcoops of green beans.  


I am quite positive that this baby can roast much, much more.


City + roast.

I figure the machine was designed to run at 350.

There has to be a margin of safety.

The high temp cutoff blew at about 500.

Anything under 480 should be OK.


I sniffed for plastic and felt around the outside, nada.


The quiet type wall switches are SO SMOOTH and convenient to operate.



Try it.  It feels right.

boyntonstu: Thermometer lid open Small.jpg
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