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I sacrificed an extra stainless steel probe by cutting off each end,
pulling out the wires, and threading in the TC probe until the 'ball'
just stuck out. I have a hole drilled in the top on my iRoast and I can
place the end just into the bean bed. If I need to send back the base
unit, the warranty is not voided. With this set up, my TC gets me pretty
close to the temps on Tom's roast pix page..
I scored a Saeco variac for $40 on Ebay. I programmed my IR for 400 @ 10
min (per Brent.... Aaron?... I forget... ) It took 5 min to get to 426
on the TC which is where 1st crack is supposed to end. But... there are
always some uncooperative beans. At that point , I turned the variac to
85% (104V). After ~1:30, there were no more cracks and the temp held
steady at 428. Then I went to 100% on the variac (124V). I ended an El
Salvador El Carmen at 436 for C+ and another batch at 458 for FC+.
This solves a problem for me- the 1st crack seemed to always overlap the
2nd because of thermal inertia. I am new at this but having all the
beans at close to the same roast level seems like a reasonable objective.
These are the best looking roasts I have ever done in terms of color
consistency. The flavors? I would tell you to stop by but I don't have
enough for everybody. Besides...nobody but me and a few billion deer
live in Northern Michigan anyway. I get the flavors Tom describes on the
labels. The flavors he describes are, however, subtle. Tasting coffee
isn't like tasting Belgian beers. (Try this wit. Now try this trippel.
What do you think of this Cantillon kriek?) .....To me, anyway.
Kit
runs with scissors, plays with food
Aaron Peterson wrote:
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