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Homeroasters - Home Roasting Coffee Community » ALL ABOUT ROASTERS » Popcorn Popper roasting

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Rough Profiling With Popcorn Roaster
Gullygossner	#1 Posted on 04/15/2019 3:42 PM
1/4 Pounder Posts: 95 Joined: January 06, 2019	I've got a modified West Bend P1 that I have been roasting with for a while now. I have a triac to control the heating element and have added a transformer to boost the fan voltage. I have been roasting ~200g loads with it to what I feel is pretty good success. I am just curious as to others opinions to the rough profile below. This is just a basic recipe I try to follow as I don't have logging software, just a digital thermostat. Admittedly, my temperature at time 0:30 is much higher but i can bring the temp back in line by about the 3:00 mark. Is there any point in trying to hit 150C at 4:30? Time (M:SS) Temp (C) 0:00 20.0 0:30 25.6 1:00 32.2 1:50 48.9 2:00 65.6 2:30 82.2 3:00 98.9 3:30 115.6 4:00 132.2 4:30 148.9 ~End Drying 5:00 154.4 5:30 160.0 6:00 165.6 6:30 171.1 7:00 176.7 7:30 182.2 8:00 187.8 ~FC Start 8:30 193.3 9:00 198.9 9:30 204.4 10:00 208.4 10:30 210.0 ~Dump


renatoa	#2 Posted on 04/16/2019 2:22 AM
Administrator Posts: 3005 Joined: September 30, 2016	Looks ok to me, is within limits. DE is in the middle of recommended 3-6 minutes interval, and the Maillard phase duration the same. What look suspicious to me is the very slow start, my reference profile looks like: 78, 107, 130, 150, at 2,3,4,5 minute marks Also the FC temperature is surprisingly low, especially for a FB design, where hot air mix tend to raise the BT measurements by at least 10 C degrees over the real value.


Gullygossner	#3 Posted on 04/16/2019 11:23 AM
1/4 Pounder Posts: 95 Joined: January 06, 2019	Quote renatoa wrote: Looks ok to me, is within limits. DE is in the middle of recommended 3-6 minutes interval, and the Maillard phase duration the same. What look suspicious to me is the very slow start, my reference profile looks like: 78, 107, 130, 150, at 2,3,4,5 minute marks Also the FC temperature is surprisingly low, especially for a FB design, where hot air mix tend to raise the BT measurements by at least 10 C degrees over the real value. Thanks Renatoa, You are correct in the observation of the very slow start. My actual profile would be very similar to what you stated. I simply back calculated with a 60C/min ROR and those were the numbers I got as guidance. You are also correct in stating that that the FC starting point was low. I may be off 5-10C, I was just working from memory at this point. Next roast I will monitor its starting point more precisely. I mainly wanted to confirm attempting to keep my dry end between 4-5mins was appropriate as I know for drum roasters that is the general target for a similar bean load but I didn't know if that translated directly to fluid bed.


renatoa	#4 Posted on 04/16/2019 2:53 PM
Administrator Posts: 3005 Joined: September 30, 2016	Fluid bed allows a faster roast, but is not mandatory to use this feature.

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