i know i'm asking you guys to diagnose a problem from a distance..but i'm gonna ask anyway! I noticed that since i've upgraded to 57rpm from the stock 6rpm rotisserie motor, my roasts just havn't tasted right. They are harsh, a little bitter and burnt tasting. First thought it was my espresso machine, but it is also with a pourover drip. The beans aren't overroasted...a nice even full city. The only thing that has changed is the speed of the drum. i've kept the temperature the same based on my dial thermometer (which i now found out reads about 45 deg. low), and the batch size the same (1lb). The roast in the 57rpm seems to take about 2-3 minutes less to complete than the 6rpm... Going to try another lb. tonight lowering the grill temp about 50 degrees on my dial..but if you have any ideas that will stop me from possibly wasting another lb of coffee that would be great. Any thoughts? <Snip> |
--- Jason Molinari wrote: <Snip> Lowering the temp. 50 degrees(or somewhere thereabouts) should do the trick. Charlie ===== Brick Oven Roasting in British Columbia Do you Yahoo!? Win a $20,000 Career Makeover at Yahoo! HotJobs http://hotjobs.sweepstakes.yahoo.com/careermakeover |
On Apr 27, 2004, at 10:34am, Jason Molinari wrote: <Snip> Previously, when people on the list have complained of this, it has sometimes been the case that they either have or are coming down with a cold or some other disease. John Blumel |
> Any thoughts? <Snip> thanks Charlie, so you also think the temp might be too high? I hope that is it! jason |
Heat transfer can be thought of as occurring through three mechanisms; conduction, convection, and radiation. By increasing the rotation speed by an order of magnitude, the speed of the beans through the hot air is like wise increased. This should cause the convective heat transfer rate to increase a noticeable amount. BTW, I'm running a 5-6 rpm motor on a homemade drum in a 2 burner weber w/o any problems with uneven roasts. (as long as I keep her level.) Clark On Tue, 27 Apr 2004, Jason Molinari wrote: <Snip> |
good idea, but as far as iknow i'm 100% fine... jason <Snip> |
--- Jason Molinari wrote: <Snip> You got some good advice before from Down Under. Lower the temp just enough to end up with the same basic profile you were getting before, which was 3 minutes longer than this new one you don't like. My cheap oven thermomiters tend to wear out fast in my brick oven, and I can tell when they start to lie when the timing of first crack changes. I steer by timing of bean development,(including the cracks) and make heat adjustments accordingly. Faster RPMs do speed bean heating throughout the drum. Saves on gas, eh? Charli ===== Brick Oven Roasting in British Columbia Do you Yahoo!? Win a $20,000 Career Makeover at Yahoo! HotJobs http://hotjobs.sweepstakes.yahoo.com/careermakeover |
Lower your temps about 30 to 50 degrees and this will lengthen the roast back out to the times you were getting with the slower motor. This should help mellow the harshness out of your roast. RK |