devlin2427 wrote:It does, but many fluid-bed roasters do not. What the rationalizing behind this? The insert sits inside the stock glass chamber like so:
devlin2427 wrote:In an ideal setup the BT should be on the return bean slope that doesn't come in contact with the hot air that moves/roasts the beans. I'll post below a picture of my setup where, I hope, you can see the placement of the probes. Also the shape of the roasting chamber.
That's about where I have mine right now. Not sure if you can see it or not here:
devlin2427 wrote:Most roasting books are based on drum roasting theory and don't necessarily translate well to fluid bed.
I agree. I think the thoughts around time and temp are the only real area that I have been able to translate with a direct correlation.
devlin2427 wrote:I would be a little bit more concerned about the actual temperature of the hot air hitting the beans. Temperatures over 500F can really damage the bean.
I normally stop the roast before even reaching 450F I think 425F is a good sweet spot on my roaster.
My basic strategy at first was to do the following:
1. Hold the starting temperature until the beans hit 300F. Adjust the starting temperature to get the right amount of drying (higher starting temperatures for faster, less complete drying)
2. Start the ramp when the beans hit 300, finishing just before the first crack when they hit 385 to 390.
3. The final temperature is based on the depth of roast and how 'tough' the beans are. SO I decided to set this function so the roast finishes to whatever level you desired at least 3 minutes for brewing to at most 5 minutes for espresso.
Again this was a very basic profile that I realized from reading a few roasting books. I have now gone and started to control the roast via software at each phase with control over each % of the total roast time.