Diedrich IR, extrapolation roast profile 300g ---> 2kg
- Rostik_KIEV
- Posts: 85
- Joined: 14 years ago
There is a good sample batch (Cuba Turquino, 300g). It was very tasty.
Cuba_300g.png
Diedrich IR2,5. Closing of the air flow, all the time.
0:00 dump 180C (the burners are off long before this)
2:15 burner ON, gas - 4mbar
9:30 181C FCs
10:20 190C burner off
12:00 drop 200C
Value of the first crack 181C is lower than usual, because thermocouple and beans have bad contact. For 2kg batches Cuba Turquino FCs value is usually 195C.
Do you think there is any way to adequately extrapolation this profile to a full batch (2-2.3kg)?
What to prioritize? The temperature difference between the FC and the finish? The curve shape of the finish? Minimum flow of air? Doubts about the flow of air.
Maybe someone else has a similar experience with didrich IR, I would appreciate any thoughts.
Thank you.
Cuba_300g.png
Diedrich IR2,5. Closing of the air flow, all the time.
0:00 dump 180C (the burners are off long before this)
2:15 burner ON, gas - 4mbar
9:30 181C FCs
10:20 190C burner off
12:00 drop 200C
Value of the first crack 181C is lower than usual, because thermocouple and beans have bad contact. For 2kg batches Cuba Turquino FCs value is usually 195C.
Do you think there is any way to adequately extrapolation this profile to a full batch (2-2.3kg)?
What to prioritize? The temperature difference between the FC and the finish? The curve shape of the finish? Minimum flow of air? Doubts about the flow of air.
Maybe someone else has a similar experience with didrich IR, I would appreciate any thoughts.
Thank you.
-
- Posts: 231
- Joined: 15 years ago
I have the IR-1 and I find doing minimum batch sizes in my roaster (225g) to be like driving a Ferrari. Like you I pretty much leave the air off (that still 20% airflow through the drum) with maybe a short burst of flow to remove chaff, I find it challenging to control the heat to get 13-14 min roasts and like you they are 12 min +/-. I do find doing minimum batch sizes in the IR are perfect for sample roasts. I find anything from half batch to full batch and everything inbetween to be easy to translate the profiles from roast to roast however I normally do full batches since they are only 1kg.
- mcwresearch
- Posts: 62
- Joined: 13 years ago
Hey Roastik_KIEV, I too have an IR-1 and would like to access the data using Artisan. How are you doing it?
Thanks in advance...
Thanks in advance...
- Rostik_KIEV (original poster)
- Posts: 85
- Joined: 14 years ago
Required hardware. for examplemcwresearch wrote:Hey Roastik_KIEV, I too have an IR-1 and would like to access the data using Artisan. How are you doing it?
Thanks in advance...
and software artisan
- mcwresearch
- Posts: 62
- Joined: 13 years ago
Nice setup. Thanks for the info. Looks like I can get a TC4 for my HotTop as well!
- the_trystero
- Posts: 918
- Joined: 13 years ago
Whoa, very nice. I was just wondering where you placed your temperature probes and how is your wiring setup?
"A screaming comes across the sky..." - Thomas Pynchon
- Rostik_KIEV (original poster)
- Posts: 85
- Joined: 14 years ago
I used BT sensor, which is installed at the factory originally Diedrich.
Second ET - installed additionally in the hole where the fixing bolt
Second ET - installed additionally in the hole where the fixing bolt
- the_trystero
- Posts: 918
- Joined: 13 years ago
Wow, that's so obvious and here I was thinking about drilling in through the back. Thanks!
"A screaming comes across the sky..." - Thomas Pynchon
- yakster
- Supporter ♡
- Posts: 7319
- Joined: 15 years ago
This video from Neil Wilson may help extrapolate the roast profile between the batch sizes. It's intended to extrapolate roast profiles between two different roasters, but it should work in this case too.
-Chris
LMWDP # 272
LMWDP # 272
- the_trystero
- Posts: 918
- Joined: 13 years ago
Thanks Chris, that's excellent.
"A screaming comes across the sky..." - Thomas Pynchon