Smokey_Joe_from_UK Senior Member Joined: 27 Dec 2011 Posts: 7 Location: Norwich, England Expertise: Professional
Posted Fri Aug 3, 2012, 2:00pm Subject: Re: Air in the coffee roasting process
Hey All, my first post here!
I've just got my Toper 3Kg set up and I've had about 5 trial runs at full capacity. I'm having trouble controlling the roast profile. The roasters I have used before have always had flame control i.e. low, med, high where as the toper only seems to have on/off.
This means I need to start seriously understanding the use of airflow control. From what my roasting instructor told me, there should be minimal airflow for the first 5 mins. This is because the moisture realised from the beans is then contained within the drum and protects the surface of the bean through the drying cycle. After 5 mins the airflow should be opened, but that's as much as I can remember him saying on air flow.
My issue is, in my first trial run on the toper I opened the airflow to 50% @ 5mins. With the burner still on the temp within the drum sky rocketed and basically toasted the beans (they are brown but smell like burnt toast). After looking through the notes from my instructor - he did say that the burner needs to be turned down when increasing the air flow. As the toper only has an on/off flame - that means I would have to turn the burner off and open the airflow, but then wouldn't that cause the bean temp to plummet?
I'm gonna have a good play around tomorrow but wondered what you guys thought?
Just thought I'd follow this up incase anyone else comes across it in future. The problem I had was being caused by the (static) flame setting being up way too high. I get the impression the person I bought the roaster from had no idea what they were doing as they also said they never changed the airflow setting either.
I also decided that I would make small flame adjustments during roasting with a screwdriver, it's a lot easier than it sounds and 6 months on - it hasn't caused any problems.
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