Posted Fri Jan 18, 2013, 8:04pm Subject: Bread Machine/Heatgun vs CO/SC for roast size, quality, and control
I am curious what the consensus, (or debate) is regarding these two homeroaster configurations - is there a clear advantage to one or the other? I'm not trying to start a flame war here.... :) Having the equipment to build either one, but not the time to do both, I'd like some input from users experiences. I was planning a GG/UFO combo but now I'm wondering if re-purposing my bread machine is a better option? I could also lose the UFO and use the bread machine as a drive mechanism for a GG/BM roaster -- I saw at least one person has done that here.
Roast size - Will either configuration be able to roast as low as 1/2 lb and what is the upper limit?
Quality - Jim S. on the Home-Barista forum states (in comparison to the HG/BM roasters) "The older SC/TO combination had two flaws: it was not well insulated, and the turboven used a click type thermostat with a huge deadband. Therefore, the roaster's ETs varied wildly over time and from center to edge, producing extremely dull roasts. The HG/BM system runs on a well insulated, higher thermal mass bread machine, while the heat gun's output is constant and manually adjustable. So the ET is constant across the machine and rock stable. With a well placed sensor for bean temperature, you can accurately set the heat gun and profile roasts precisely."
Does anyone here feel that the SC/TO generally produces "dull roasts"? Can anyone who has used both give an accurate comparison?
Control - referencing the quote above, the impression given is that the BM/HG is going to give better results.
It seems that Jim has made up his mind that the BM/HG is better, and implies that people have moved on from the "older SC/TO combination". I'm wondering how many folks have moved from the SC/TO to the HG/BM?
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