Hi WayneWayne wrote: ↑Mon 03 Aug, 2020 5:33 pm Hi @Geronimo
Took a look at the Log 140.
you are sitting on the lower end of the main voltage . 231 V . Is there a plug in the house we can get more out of ? Maybe plugged into the socket on a stove or closest to the main DV board ..
This could be the reasoning for the longer initial heat . Also the fact that there was a lower ambient temp . This is really a stretch in my opinion .
Also , Please could you confirm what coffee you were using in the roast .
Thanks for reply in last 2 posts. I don’t have many options with respect to power. I will try and pick a time that the voltage is better. That roast for log 140 is a pre-blend so not a true indication for a single bean. But typically the actual curve and design curve initially (Before crossing) does not match even on single origins, and maybe is the temperature as mentioned by nrdlnd and yourself.
I can’t roast inside and have to plug directly into a wall plug in carport, because chaff particles leak out of chaff collector, and under the plastic that the chaff collector sits, as does not sit perfectly flat due to warping due to heat.
What I will do is pick a warmer day and try some Brazilian Cerrado, and maybe a couple of other beans using the other profiles. I’ll also try one batch of Brazilians on 0-1200 and next altitude and see if any difference.
I’m typically using 120 grams, but have tried 100g.
I will try and video the start of roast also. Can videos be up loaded here or not?
As a suggestion I think it might be helpful for you guys post videos of what is deemed normal for bean circulation in the early stages (first minute) of a roast for say 100g and 120g, and with dense and less dense beans, such as Brazil and Ethiopia as examples. Also what roast colour and overall eveness should we be expecting for each of the 3 main roast levels as described in your roast profile notes. Maybe more so the “Rest” profiles, otherwise it gets a bit silly doing all 12 profiles.
I’m sure I’m not the only that doesn’t know what to expect on what is normal for the circulation, bean colour and evenness.
Is there a reason the vents in the roasting chamber are not angled a bit more (maybe Chris can answer this), to stop beans from swirling around, rather than bubbling a bit more, which is more noticeable on lower bean loading, and some beans are in contact with the metal chamber more initially.
Cheers
