first couple roast down!!!

[global_dev]

they have all turned out pretty well... haven't hit the sweet spot yet and i am thinking that perhaps the roaster is too hot and the roasting, too fast...

i don't even get near where i see oily beans, and i don't think i have gotten to where the roast profile overtakes the Origin profile... BUT

yesterday i was with some brazilian beans about a bit more than 1/2 pound and about 20 mins in at ~450-460 (on the genecafe) and i was distracted so i didn't hear the first crack and was going by sight and smell..

when i pulled the beans, i could see some small discs had popped off the beans which I understand is an indication of being well into second crack roast...

when i compare to the merch offerings, their medium roasts are much oilier...

the roast starts off very nice and malty and my wife thinks that my roasts are much darker than the merch roasts, as teh beans don't have that strong wonderful smell that coffee can have when you open a fresh bag... they have more of a char smell, but when ground, smell very nice and when brewed, taste great IMHO.

any comments?

[PozzSka]

20 minutes is way too long...

at 20 minutes those things should have been charcoal...

How much smoke was there? Did you have to call the fire department?

[JPDyson]

I swear I posted a response earlier today...

Craters are generally because you hit 2c a bit too aggressively, and it's more common in low-elevation beans (like Brazil), but 20 minutes is a really long time. 'Bout time you monitored your power. Your local Lowe's has a kill-a-watt with your name on it.

[global_dev]

Almost no smoke, some light puffs i can barely make out....roasting outside in nice weather... no charcoaled beans as far as I can see... even if I was to check electrical, what would I do in response? May.have been 18 mins but should not I be seeing oil?

[JPDyson]

You could try other outlets, other times of day, are you using an extension cord, etc. In any case, oil = bad.

[global_dev]

i am using a commercial gauge extension cord, but i can see the temp of the machine, so it's not like it's not getting up there. does that make sense? or am i missing something about the voltage...

i have done mid morning and mid afternoon... both when the weather was nice and warm and stable, not too hot or cold or windy...

i think i am gonna back off the 482 target temp. plus i am out of brazilian now so i will also try something like an ethiopian bean.

thanks for the feedback.. i have been reading up plenty for some time at SM's forum and as i can find it at CG, but i didn't see any nuggets of wisdom that stood out.

[StillShaving]

Is 482 F the actual temperature inside the roast chamber, or the desired setting on the machine, meaning the roast may actually be at a lower temperature? Can you preheat the roaster for a minute or two before adding the beans, so they can reach 1st crack sooner? I don't think of oilyness as a primary indicator, different beans behave differently and it can take days for the oils to surface, so when comparing the same coffee bean roasts, age is also important to factor in.

[PozzSka]

Almost no smoke, some light puffs i can barely make out....roasting outside in nice weather... no charcoaled beans as far as I can see... even if I was to check electrical, what would I do in response? May.have been 18 mins but should not I be seeing oil?

It depends on the temperature outside, the wind, and the loss of voltage traveling along a long extension cord. That machine because it is electric, small, and air driven, the ambient temperature is going to affect it strongly. I always roasted inside with it, though it did set off the smoke alarm a few times.

i am using a commercial gauge extension cord, but i can see the temp of the machine, so it's not like it's not getting up there. does that make sense? or am i missing something about the voltage...

i have done mid morning and mid afternoon... both when the weather was nice and warm and stable, not too hot or cold or windy...

i think i am gonna back off the 482 target temp. plus i am out of brazilian now so i will also try something like an ethiopian bean.

thanks for the feedback.. i have been reading up plenty for some time at SM's forum and as i can find it at CG, but i didn't see any nuggets of wisdom that stood out.

It displays two temps, the temperature setting (thermostat setting) and the air passing the outlet opening. The actual bean temperature isn't measured because isn't a good way to get a thermocouple in there that wouldn't get tangled up.

Is 482 F the actual temperature inside the roast chamber, or the desired setting on the machine, meaning the roast may actually be at a lower temperature? Can you preheat the roaster for a minute or two before adding the beans, so they can reach 1st crack sooner? I don't think of oilyness as a primary indicator, different beans behave differently and it can take days for the oils to surface, so when comparing the same coffee bean roasts, age is also important to factor in.

Right. The bean temp is significantly lower than the temperature on the machine.

That being said, a 15 minute roast on this particular machine isn't out of the question, because the first 3-4 minutes are really just warming the bean up (or more accurately, re-warming the machine)...giving it 1-2 minutes of preheat time could help, though be careful, it will cutoff at a point when it gets too hot and the safety measures kick on.

If you put 8-10oz of beans in it, set it to 482, and let it go, you should definitely not be going to 18minutes. I imagine you are losing power due to the extension cord, or the machine is not heating up because of being outside.

[PozzSka]

Also, post a couple photos of the finished roasts. That will give us a little more info.

[Vlad]

My first roast (different roaster) took about 45 minutes! So, yeah, who knew the circuit the thing is on has such an effect. My roasts now take about 8 minutes.