another_jim wrote:The problem with many airroasters is that they are too fast, the beans are uneven, perhaps even charred, at the first crack, and one cannot get a good light or espresso roast. Using less beans slows down an airroaster, since the higher airflow reduces the blow-in temperature.
So experiment with reducing the amount you roast. Do some homework, try the alternatives side by side, and see which one you like best.
Thanks for these tid-bits, Jim. Some guidelines really help promote experimentation.
The i-roast may be an exception. The maximum recommended roast is 150gm, which in my experience roasts to rolling second crack considerably slower than a 100gm or or 125gm load. The difference in roast times becomes much more meaningful as the 150gm max is approached.
In the i-roast, the beans are heated in the air column, and are then blown into the chamber portion, where they queue up for their return to the air column. I suspect that smaller loads roast faster because a smaller bean load spends less time in the lower heat environment, and more time in the direct air flow. I also suspect that a too-heavy load will spend too much time cooling in the chamber portion, and wind up tasting baked.
Any other i-roasters share the same experience?