Coffee Forum
frame
› ›
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.

New to roasting with KKTO

shigeshige
edited April 2012 in Roasting - How To do it
I have built my KKTO with help of DIY pros who has built their kkto as well.
my kkto is slightly different from the one that can buy, which this makes a variable when comparing results of the roast and the roasting time.
In my set up, i do not have a DMM which makes roast profiling difficult, so i have to listen carefully...
Other method that has been posted ( 5min thaw/140degrees?full power) does not make it to over 18min.
what i have experimented was to start 5min thaw, and increase temp to 175, and 5min later, 200 degree, reach first crack, then ramp up to 225 degree.I normally stop at very beginning of second crack. this will take around 19min total including thaw.
first crack is around 15 min..
I havent changed the amount of roast from the first roast, sticking with 600g.
7or 8 roasts so far....
so my question is in my situation, should i get a DMM for a better visualizer to roast?
Does any of members use DMM with mac without issues?
i will appreciate any advice :)
cheers,
shige
Share on Facebook

Comments

  • ThundergodThundergod
    Short answer is yes. Otherwise you're just guessing as to what's happening.
    Share on Facebook
  • Koffee_KosmoKoffee_Kosmo
    Its all relative on the set up configuration and the weight of beans you are roasting (yes I note you roast 600 gr) Yes by all means use a DMM to give you as the roaster the information required to achieve your personal preferences I suggest that you also try a 500 gr roast as an experiment to see if your times change KK
    Share on Facebook
  • UNMUNM
    Yes, you will gain benefits from having a means to monitor temperature. I use an arduino controller with a couple of thermocouples, but same principle. I mainly watch ROR (Rate Of Rise) as that tells me more about  how the roast is progressing than just current temperature. Also, it gives me advance warning of second crack.
    Share on Facebook
  • shigeshige
    on 1334885185:
    Yes, you will gain benefits from having a means to monitor temperature. I use an arduino controller with a couple of thermocouples, but same principle. I mainly watch ROR (Rate Of Rise) as that tells me more about  how the roast is progressing than just current temperature. Also, it gives me advance warning of second crack.
    I did think of getting a cheapy PID to monitor the temperature for some kind of reference. More manual work need to be done if i choose a PID. As KK mentioned, I will see how roasting time changes by different batch size  keeping the ramp up the same. :D
    Share on Facebook
  • LacehimLacehim
    I stuffed around with a probe for a while.  It became a became a pain, so I just use my senses now.  Thanks to AM and KK who just told me to relax!!! If your roasting a lot I can imagine it would be a help, but for my once a week roasts, different bean ever week I don't see the point.  I haven't stuffed a roast yet, the coffee is great in the cup.  What more can one ask for?
    Share on Facebook
Sign In or Register to comment.

Coffee Forum

@ 2026 The Coffee Forum, All rights reserved.

Policies

Privacy Policy

Social