I wanted to start a thread so we can all share information about Huky 500. I have roasted lots of beans with it and feel like I am getting better at controlling the roaster and consequently able to share some insights.
My roaster is stock configuration with perforated drum. I use that cheap, but effective stove
I found on Amazon. I tried using Infrared stove but was not successful with 454g batches I roast. There just was not enough power.
With this other stove though, there is plenty of power and rarely do I have it on full blast. Pretty much for warm up period only.
Since I concentrated on roasting 454 gram batches all my experience is with that batch size. I do play with half pound batches and Infrared stove though but my learning is not very far there...
My drop-in for 454 grams is 480°F. I then manipulate heat so I hit 300°F BT at about 5:00 min. I used to run fan at about 4:00 min till the end of the roast but right now I am experimenting with different technique that if it works out I will be posting about later. I hit first crack between 9-10 minutes from drop-in and then I end roast at 13-14 minutes (from drop-in).
Very important thing that I learned is to control heat applied. If your ET gets out of control there will be roast defects and burnt, ashy tasty in roast. Going easy and smooth on the roast is I feel key to good tasting roast.
I roasted some Guatemala Concepcion Chuito 2 days ago and it came out really good so I wanted to show profile I used. Green apple acidity with nice honey like sweetness. I was really surprised at the excellent results I got. This is roasted for espresso. Pulled at: 18g IN, 24g OUT @ 200°F in 27 sec. Great shot.
I roasted 2 roasts, first stopping at 425°F and second at 430°F. First one turned out to be just a bit too bright for my taste and second one not bright enough. So what do you do? Well, blend them together
Very good results. I am very happy with how it turned out.
Here are profiles for both of these roasts: