833
edits
Changes
From Pumping Station One
Java Master 2002 Coffee Roaster (view source)
Revision as of 20:30, 5 November 2022
, 20:30, 5 November 2022→Roast Profile
== Roast Profile ==
== Roast Profile ==
Roasting is determined by two parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It is a function of the bean weight, and is the temperature of the air entering the roast chamber. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle.
Roasting is determined by two parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.
Suggested roasting parameters:
Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.
Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.
Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast.
Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting point:
* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F.
* We don't have experience yet with darker roasts. More data would be appreciated!
== List of Currently Authorized Users ==
== List of Currently Authorized Users ==
