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Breadmachine Modification
6eight

Quote

BTW, will the new turbo oven fit into your roasting vessel? If not, maybe Vessel II will be wide enough to accommodate.


I am pretty sure it will not. The turbo ovens that I have seen being used require at least a 12" opening. What I think I may do is leave the one I have posted alone except for a few tweaks here and there. I actually found 2 Wellbuilts that are the exact same. I will use the base of the second one or purchase a small induction motor for the turbo oven roaster. I have a mixed bag of pot and pans that I have accumulated from kitchens past as well as the pot and pan cemetary at the local restaurant supply store. This approach will allow me to take my time with the turbo roaster since I will still be able to roast in the modified bread machine.

Thanks for the info on the temperature. Celcius is going to be my nemesis on this oneShock!
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
JETROASTER
If this is some of your first roasts ever, you're off to a great start!! That FTO looks great. Scott
 
seedlings
3:00 between first and second is good, so don't knock it! You've just illustrated how easy it is to have fresh gourmet coffee at your door on the cheap... always love the innovation and application of ideas sparked by other threads here. Good stuff!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
randytsuch

Quote

6eight wrote:
[quote] Celcius is going to be my nemesis on this oneShock!


I learned to roast with Celcius too, my first temp meter only read in C.

Just keep logging your temps, you need to figure out what the temps are for your setup anyway.

After a while, you'll know when to expect first, and around when you want to stop to get the degree of roast that you are going for.

Every setup is different, so everyone's temp readings vary a little, so you need to get used to the temps for your setup.

BTW, I agree with the others, that's a great first roast, way better then my first roast was.

Randy
 
6eight
Thanks for the info everyone. This roast was much better then my airpopper (which at the time I thought was awesome). Now I have to do my homework and learn some standards of roasting (i.e. how much time before first crack, how much time between second, etc.). I know it will be different for each type of bean, but It would help to know a basic standard.

Thanks again!
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
Unta

Quote

6eight wrote:
I know it will be different for each type of bean, but It would help to know a basic standard.

Thanks again!

go check out the Roast profiling section http://forum.home...rum_id=110. There is a bunch of profiling info from alot of differnt perspectives. It should give you a good idea of a direction to head in..
Welcome aboard.
Sean
Edited by Unta on 11/09/2010 8:54 PM
Sean Harrington
educate.
 
Koffee Kosmo

Quote

I know it will be different for each type of bean, but It would help to know a basic standard.

Thanks again!


General Rule of thumb

1) Don't let the roast temp stall
It should be always on a steady upward climb

2) Depending on bean type
Aim for a 9 minute to 13 minute first crack

3) Followed with a 4 minute to 6 minute second crack

4) Roast depth should suit the brewing method
So if you drink a drip type coffee a lighter roast is more appropriate

Coffee roasted to second crack is more suitable for espresso

However for my pallet I find that coffee to taste any good should be roasted beyond first crack and at least to midway point to second crack

For a scientific or temperature rule of thumb

First crack is achieved at 195 deg C to 205 deg C
Second crack is achieved at 218 deg C to 222 deg C

Hope that helps

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://homeroast...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
 
6eight
I had some time yesterday and wanted to take the roaster for a 2nd spin. The setup was changes a bit. I moved the white pvc rack to the floor to hold the box fan for cooling. The heat gun is held in place with a pipe clamp. This makes it pretty easy to pull the gun up during roasting to check the status of the beans.

i1191.photobucket.com/albums/z475/creativewriting73/IMG00069-20101111-1606.jpg

i1191.photobucket.com/albums/z475/creativewriting73/IMG00070-20101111-1606.jpg

i1191.photobucket.com/albums/z475/creativewriting73/IMG00071-20101111-1607.jpg

I also added backets on the side to keep the roasting drum a bit more secure.

i1191.photobucket.com/albums/z475/creativewriting73/IMG00068-20101111-1606.jpg

I increased the batch sixe to 1.5 lbs to see how the roaster would react to a few more beans. The temperatures were pretty similar to my first roast. My goal was for a 14 minute roast.

I hit first crack at the exact same temp of the first roast (187c). With a few more beans I hit first crack at 10 minutes. Once first crack started I scaled back the heat, but not enough where I lost temperature. At 13:30 the beans were at 204c. I turned the hit to full and kissed second crack at 14:02 (209c). Beans were pulled and cooled.

i1191.photobucket.com/albums/z475/creativewriting73/IMG00072-20101111-1631.jpg

1.5 lbs is capacity for my jar.

i1191.photobucket.com/albums/z475/creativewriting73/IMG00074-20101111-1644.jpg
Edited by 6eight on 11/12/2010 11:28 AM
?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields
 
seedlings
There's love in that jar.

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
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