Re: Rolling 2nd
- From: "Bertie Doe" <montebrasite4@xxxxxxx>
- Date: Sat, 25 Aug 2007 13:28:58 +0100
"RobvL" wrote in message
I go with temperature for the drop point, i don't really may too much
attention to exactly when 2nd starts or how far into 2nd the roast is.
Thanks all for the heads-up on R2. It probably explains my inconsistancy in
roasts. I'm comfy with going to Lt Vienna with my Ethiopians, MM and OBJ as
I don't like the brightness in a lighter roast.
Despite middle-age, my hearing is great, but sense of smell is shot. Being a
bit colour blind dosen't help, so I got a TSP572 probe, which has a range up
to 300C/572F. I've used it on a MMalabar and a Haraar roast, both @ 225g.
Using an 'R' clip, the probe is inserted thru the bean hatch and stops just
short of fouling the drum.
The temperatures confirm that the basic 240v Hottop has one fixed profile.
The fan comes in for a couple of mins after 'entry beeps' and kicks in again
at 14.25 mins. Between 17 and 20 mins, the temp gradiant is fairly flat,
going from 218C/425F to 223C/443F. Both SO's were ejected at 19mins, giving
Lt Vienna, with surface oil sheen. So this would be 30secs after R2.
Charbucks maybe, 1.25oz from 15.5gr, no milk, but should produce chest-hair
Rob, you mention temperature 'drop point'. By drop point do you mean eject
point? If so, what temp are you and KenF using? Purely academic, as I have
no control over profile, but I can adjust the load. 225g is 25g below the
manufact's recommended, which cuts about 2 mins off, what others are getting
with the basic HT.
- Re: Rolling 2nd
- From: Ken Fox
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