Two roasters using an open WB2 roasted the same bean at the same exact temp. One lives in humid Tampa and the other in dry San Diego. Will the roast times vary? If so, which roast is faster? mas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
If you are trying to explain some event that has already occurred, you need to more fully evaluate all starting conditions, air temps, voltage, etc. as those conditions will have a much greater impact than humidity. However, beans stored in high humidity may absorb enough water to slow down a roast. But now the beans are not the same. Are you willing to rephrase the question? -- Ken Mary - Aromaroast, Popper - whirlyblade - decanter ---------- <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> down <Snip> I was comparing times of roasts using the same equipment (WB2) and same bean (Brazil Cerrado). One set of number were from 1998 when I lived in St. Pete. Today, in San Diego the same roast took a few minutes longer. If humidity wasn't the factor, I'll concede to you that it must be a voltage difference. mas homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Humidity can definitely affect the difference here. Also another factor may be the electric current differences between both sites. Believe it or not, this may affect the longevity of the heat itself within the roasting chambers. Since warm air is lighter than cold and can hold more moisture, the air may stay warmer in the more humid climates. This would be my guess. Frank from Texas |