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Fluid bed vs Drum--why different curves?
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jchelew
Senior Member


Joined: 7 Nov 2013
Posts: 2
Location: India
Expertise: Just starting

Posted Thu Nov 7, 2013, 11:46pm
Subject: Fluid bed vs Drum--why different curves?
 

Why are roasting curves different on drum vs. fluid bed (ie air popper style) roasters?
What's an ideal curve for a fluid bed roaster (fresh roast sr 500 in particular)?
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oldgearhead
Senior Member
oldgearhead
Joined: 25 Jan 2010
Posts: 396
Location: Go Colts!
Expertise: I like coffee

Grinder: Virtuoso by Baratza
Drip: Chemex,Dilongi DCM900
Roaster: 1/2K Fluid-bed
Posted Sun Nov 10, 2013, 6:05am
Subject: Re: Fluid bed vs Drum--why different curves?
 

I think the main reason roasting curve (time, temperature) are different is because fluid-bed roasters preform the initial drying much quicker than drum roasters.
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jchelew
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Joined: 7 Nov 2013
Posts: 2
Location: India
Expertise: Just starting

Posted Mon Nov 11, 2013, 9:48pm
Subject: Re: Fluid bed vs Drum--why different curves?
 

Is there any consensus on the elements of an ideal fluid bed roasting curve?
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oldgearhead
Senior Member
oldgearhead
Joined: 25 Jan 2010
Posts: 396
Location: Go Colts!
Expertise: I like coffee

Grinder: Virtuoso by Baratza
Drip: Chemex,Dilongi DCM900
Roaster: 1/2K Fluid-bed
Posted Tue Nov 12, 2013, 5:44am
Subject: Re: Fluid bed vs Drum--why different curves?
 

Of course another 'feature' of a fluid-bed roaster is you can adjust the roast by either the air-temperature control, the air-flow control, or both.
I started out with my fluid-bed roaster by adjusting the flow control twice, at 3 minutes and 6 minutes, also I set the air temperature three times:
470F, 650F, and 580F (drying, ramp-to-first-crack, and finish). Recently, however, I've been setting the temperature based on the density and test weight of the bean being roasted and adjust only the air-flow during the roast. Example (SHG bean): I set the air-temperature at 550F, turn the air-flow down at T+ 3 min.,
again at T+ 6 min. and turn it up at T+9 min. The roast Bean Mass Temperature (BMT) responds much quicker to air-flow changes than to heating-element current changes in my heat-reclaiming, electric, 120V, one-pound, fluid-bed roaster. In general the curve I'm using now is very similar to the one I started with:

July 2011
__T+0 = Drying, 4 min. (470F)    
__T+4 = Ramp-to-first-crack, 4 min. (650f)
__T+8 = Finish, 3-4 min. (580F)

July 2013
Air-temperature = 550F
Adjust air-flow only
_T+0 = Start Drying
_T+3 = turn down to 'creep'
_T+6 = turn down to 'creep'
_T+ first crack = turn up

However, the drip coffee is a bit more full-bodied, and sweeter. It seems that I get a much more complex cup when I use lower air temperature to move first crack from T+8 minutes to T+ 9.5 minutes.
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