Dave7779 Senior Member Joined: 12 May 2009 Posts: 20 Location: UK Expertise: Just starting
Roaster: Diedrich IR-2.5
Posted Tue Oct 5, 2010, 11:13pm Subject: Re: Drying phase, and internal development (Diedrich Hr-1).
About a year ago I went on a roasting course and did several roasts on the electric IR-1 under a roast masters guidence, machine was set on high we used a charge temp of 200C at about the 8 min mark we dropped the heat down to low and let it coast through 1st Crack (10min mark). We never messed around with the airflow of the machine and kept it on full the entire time. hope this helps in some way.
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,008 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Wed Oct 6, 2010, 7:43am Subject: Re: Drying phase, and internal development (Diedrich Hr-1).
Gismar, what is the temp of the beans at turning point? The less beans you use the lower the drop in point can be and increase drop in temp for full batch size, I like a turning point of around 160f but that is only an opinion, adjust for your roaster. All I can add for air flow is when chaff starts to be seen through window 100% flow helps remove it before it gets covered with oil and is hard to remove and chars, anything else is about creating convection heat and removing moisture and smoke as well as helping with regulating temp. I like a 5min length from start of first crack to finish of roast for espresso and 3 minutes for drip then adjust for taste and different beans
swines is a CG member that has (or at least had) an HR-1, see if you can get a hold of him.
Gismar Senior Member Joined: 20 Jul 2010 Posts: 6 Location: Norway Expertise: I live coffee
Posted Wed Oct 6, 2010, 8:19am Subject: Re: Drying phase, and internal development (Diedrich Hr-1).
germantownrob Said:
Gismar, what is the temp of the beans at turning point? The less beans you use the lower the drop in point can be and increase drop in temp for full batch size, I like a turning point of around 160f but that is only an opinion, adjust for your roaster. All I can add for air flow is when chaff starts to be seen through window 100% flow helps remove it before it gets covered with oil and is hard to remove and chars, anything else is about creating convection heat and removing moisture and smoke as well as helping with regulating temp. I like a 5min length from start of first crack to finish of roast for espresso and 3 minutes for drip then adjust for taste and different beans
swines is a CG member that has (or at least had) an HR-1, see if you can get a hold of him.
My TP is approx 210 F. It will not be right to compare the TP between the gas and electric roaster, since the Hr-1 has a much higher TP generally. If I was to aim for the same TP I would have to drop the beans in at a very low temp.
I have checked out Swines, but he hasnt been logged on for a while...
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