The New Roaster - Page 2
Discuss roast levels and profiles for espresso, equipment for roasting coffee.
← Back to Roasting • 17 posts •
- 2 of 2
- « Prev
- Supporter ♡
If there's not so much temperature inertia, than can you have the first cool down without drop? I usually do the first cooling in my flour sifter, crank up aggregation speed and fan max. All for about a minute. I usually go for full city and with shy second crack I just turn heater down. With a minute I save the profile and reset. Then do the physical drop. The idea is to minimize the blue smoke and some chaff.
I think so too... this was only a test for the machine. I recently saw interesting data from Probat with their series of new electric roasters... I'm not sure how they measure the inlet temperature, or where on the machine the probe is located, but the supply air temperature on this image tells a lot about how much heat their machines are running from the electric heating coils.mkane wrote:Looks hot
I've experimented with cooling in the roast chamber, but it doesnt work well enough. It's much better doing an actual drop to the collander bowl setup. This cools the beans much quicker. I have considered creating a water quench system, but am not sure it would be worth the hassle... the other option is to integrate a high temp fan to draw air through the beans and out of the roast room as most roasters do.NotThatGuyAgain111 wrote:If there's not so much temperature inertia.
Do you do any racing with that twin turbo engine?
Liked the comment. These little "turbos" work pretty well on a forced-air roaster.