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Scott Rao book & Fluidbed
snwcmpr
I am most of the way through "The Coffee Roaster's Companion by Scott Rao (2014-05-04)".
I am still digesting the points he makes.

1st .. The book does mention Fluidbed roasting.
2nd .. It really addresses drum roasting

Charge temp does not apply. Or does it??
I turn my fan on, that cycles the beans, then I turn on the flame.
My idea of a charge temp MIGHT be if my roaster is warmed before I add the beans, which it is not. I do one roast at a time, only.

Constantly declining Rate of Rise does seem to apply.
Yesterday I actually watched the graph, and was more aware of the flatline or increasing RoR.
I made an attempt to keep it from rising for the 1st time.

I have some built in, and some chosen, limitations.
I cannot taste very well. My roasts are gauged by my wife, my resident tester. If she is happy, I am happy.
I do not let myself become too engrossed in all the minutia of the details to the extent that some do. My choice.

That said, I am interested in what similarities, and differences, some of you noted in his take on roasting.

Thank you,
Ken
snwcmpr attached the following image:
ugandabugisu.jpg

Edited by snwcmpr on 02/27/2021 9:36 AM
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Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
renatoa
A solid drum roaster is a heat exchanger, the heat source warming the drum, and the airflow extracting the actual heat that performs the roast.
So heat dynamic is significantly different than those of the machines roasting in a stream of hot air produced outside the roast chamber.
Preheat is needed for a drum machine machine because its inertia is huge, many minutes to stabilise the whole, drum and oven. That's why you can't have other charge choice than warm.

For a FB machine the air mass can reach the loading temperature of a drum in seconds, so preheat is not so critical, but a higher starting point is desirable though, at least 50 C degrees over ambient.

Declining RoR is not an invention, not even a discovery of Mr. Rao, but simply a physics law result. Keep an object in a constant temperature heated environment, and the heat absorption curve is exactly what we call a "profile", and its derivative is the RoR.
So, to have the descending RoR all you have to do is to keep the ET (environment, not exhaust) as constant as possible after dry end. With a small ET declining though, 1-2 minutes before FC, to be prepared for the moment when the beans start to produce their own heat.
snwcmpr
... at least 50 C degrees over ambient.
This is not a problem

... Declining RoR is not an invention.

The news to me is the desire to not have a flat or rising RoR. I always understood not to have a negative RoR.

...So, to have the descending RoR all you have to do is to keep the ET (environment, not exhaust) as constant as possible after dry end. With a small ET declining though, 1-2 minutes before FC, to be prepared for the moment when the beans start to produce their own heat.
Are you saying that it only matters after the "Drying Phase"? Like after 300°F BT?

As 1C happens the RoR declines due to the cooling effect of 1C. The RoR is around 20°F and drops to as low as 2°F but sometimes is much more. The RoR stalling and starting to rise tells me that the 1C has ended.
At 1:30-1:40 after the start of 1C I turn off the flame and that initiates cooling immediately. We both really like the coffee at that roast level.
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
OldMan41
Sorry I can't help really.
I just got my first graph on a dry run this morn.
Hottop mid older unit.
No B2K+ upgrade yet.
Added data logger and 2 probes.
Haven't figured out why my BT and ET temps drop to zero then back up.
I haven't read Scott Rao.
But I took MillCity Roasters, Roasters school.
https://www.youtube.com/watch?v=mnWNIIpJVQQ

I have read many many blogs, roasting websites, commentary...
Talked with some commercial roasters.
It seams to be a ancient Chinese secret on exactly what to do step by step.
But then take into account 3 things!!
$300,000.00 spent on a commercial roaster, I'm not wanting to share all my secrets either.
It's a business! Why tell the world everything you have worked so hard for over many years for free?
Lastly, the Hugh amount of beans and the heat retention. 100lbs or 300lbs.
That requires much understanding of heat transfer...
Now translate that to my 1/2 lbs machine.
How many btu's do they use at their disposal?
How many CFM fan ability do they have?
Do they have a cool down process that includes a water mist?
I better stop and let someone who can help you answer.
...
snwcmpr
Update.
The latest batch, seen above, was actually much better. More noticeable flavor.
--------------
Backwoods Roaster
"I wish I could taste as well as I wish I could roast."

As Abraham Lincoln said "Do not trust everything you read on the internet".
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