Posted Wed Nov 22, 2006, 3:17pm Subject: Re: First roast in un-assisted bread machine.
Good start ! Maybe some kind of heat resistant insulation between your tub and the electrics to avoid motor damage since your thermal shutoff activated.
BoyntonStu Senior Member Joined: 27 Jun 2003 Posts: 271 Location: Boynton Beach, Florida Expertise: I love coffee
Posted Wed Nov 22, 2006, 5:37pm Subject: Re: First roast in un-assisted bread machine.
farmroast Said:
Good start ! Maybe some kind of heat resistant insulation between your tub and the electrics to avoid motor damage since your thermal shutoff activated.
The thermal shutoff is not operated by the electronics.
AAMOF the electronics for all intent and purposes are not in the circuit.
I believe that the thermal cutoff is at a high enough temperature >450* F that next time, I will continue the roast and use the cutoff as a thermostat.
The BM sounds and smells more like a roaster than a popper.
The quiet acting 'wall' switches are better than any appliance switch that I have used.
Posted Thu Nov 23, 2006, 3:04pm Subject: Re: Temperature run up test
Sounds like you can produce enough heat. I assume you'll preheat 375 or so. I sense a second roast happening soon. With the thermometer you can do a roast log this time. Will be interesting how it profiles times and temps. Good luck!
BoyntonStu Senior Member Joined: 27 Jun 2003 Posts: 271 Location: Boynton Beach, Florida Expertise: I love coffee
Posted Thu Nov 23, 2006, 10:07pm Subject: Re: Temperature run up test
farmroast Said:
Sounds like you can produce enough heat. I assume you'll preheat 375 or so. I sense a second roast happening soon. With the thermometer you can do a roast log this time. Will be interesting how it profiles times and temps. Good luck!
Would you suggest a set temperature or an increasing temp?
For example, if according to SM 13. Vienna - Light French roast 12:15 - 465 f and if I could set the BM to 465f, would the beans come to equilibrium at that roast level?
Posted Thu Nov 23, 2006, 10:57pm Subject: Re: Temperature run up test
BoyntonStu Said:
Would you suggest a set temperature or an increasing temp?
For example, if according to SM 13. Vienna - Light French roast 12:15 - 465 f and if I could set the BM to 465f, would the beans come to equilibrium at that roast level?
I go by temp rise/min., total roast time goals,time to first and second crack and time between 1st and second.I then adjusted my temp accordingly to hit my goals. I like to shoot for between 13-16mins total time depending on beans and degree of roast. I like to come into first crack at about a 15*/min. bean temp. rise rate, it will then naturally stall down to about 8-10*/min then about 2/3 through fc I cut a little temp and try to slow cruise into second. The key is to log all that you can and then adjust. There are few limits with a BM roasters ya just have to brew up another cup and keep improving it.
Posted Sat Nov 25, 2006, 8:24am Subject: Re: Second Roast
Congrads!!! give me a few more details. Was your thermometer in the beans or in the air? How much greens did you use? When did you hit 1st crack? What level did you take the roast? How do you think the BM fared with the higher heat than it normally would run, any smells of melting plastic etc? Picked up another BM at thrift shop. I love my BM/TO but might try making one with just the BM heater as you did for a friend of mine. Ed
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