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Advice on High heat & drop temp

This is a discussion on Advice on High heat & drop temp within the Coffee Roasters forums, part of the Coffee Industry category; Hi guys i just started commercial roasting in august. I have been adjusting gas to get ramp temps as follows 9lbs in a 5kilo machine ...

  1. #11
    Junior Member
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    Apr 2012
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    Hi guys i just started commercial roasting in august. I have been adjusting gas to get ramp temps as follows

    9lbs in a 5kilo machine
    Drop temp 325*F gas set like at 80% to achieve
    30 to 40 degrees per minute until 300F degree bean temp

    lower gas to 50% (just before 300degrees F) to achieve
    16 to 20 degrees per minute from 300F bean temp to First Crack

    lower gas to a dribble during FC (like 372F to 395F approx.)

    Then raise gas to 20% to achieve

    8 degrees per minute until Final Drop at between 412F to 420F- which is at about 15- 16 minutes
    i read this somewhere love my coffee and am afraid to change too much from there.
    One thing id like to try is lowering the heat a lot more at the drying stage. But that would change the whole profile so much i get queazy thinking about it
    Any thoughts- opinions -criticisms?

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  3. #12
    Senior Member
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    Mar 2012
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    Hill: Are you seeing any pitting of the surface of the beans post roast?

    To me, your drop temp is too low. If you increase the drop temp you could slow the rise in temps during the drying process.

    Btw, how far down are you allowing the temps to drop after charging the barrel with beans? (I shoot for 230* or so.)

  4. #13
    Junior Member
    Join Date
    Apr 2012
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    Thanks for the reply Your right that was a typo i load the Beans at 425F read from the watlo i set it for 450m let it warm up click on and off and load when the gas is cycled on -the environment thermometer reads like 38-390F

    Im at like 80% because at full gas my beans seem scortched (spots of real dark color on the beans and kinda burnt smell)

    I dont understand this Question
    Btw, how far down are you allowing the temps to drop after charging the barrel with beans? (I shoot for 230* or so.)

  5. #14
    Senior Member
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    Mar 2012
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    When you add the beans to the barrel at the beginning of the roast, how far down does the bean temp drop to before heading back up?

  6. #15
    Junior Member
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    Apr 2012
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    spoke to Paul from Ambex he suggested not letting my drum get to hot to try less time warming up before roasting and if i still see scorching I should lower the burners so they are not so close to the drum- I do like my coffee but always looking for more flexibility and control- I'm told I should be able to start my roast with full gas pressure

 

 
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