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HB Home Roasting Competition Tasting Notes - Page 5

Postby another_jim on Sun Feb 14, 2010 3:47 pm

The first crack makes one good calibration point, but I think a second calibration point is also required. The measured temperature is a combination of room temperature, the roaster's heat source temperature, and the bean temperature. So, it'll be like calibrating anything, we'll need a two readings to get the span and zero.
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Postby rama on Mon Feb 15, 2010 1:03 am

JimG wrote:The gentler profile on my last roast, which I think turned out well, is below.
<image>


Interesting to see all the minor adjustments your PID is making to the ET. Thanks for stoking my gadget lust, as if the Rise-o-Meter wasn't enough. :wink:

I think my next Hottop mods will have to be some sort of insulation though (Ed's and Jim S's comments drove this home since I roast outdoors), probably followed by an ET probe (rather than just the bean probe).
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