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snwcmpr
03/20/2019 4:17 AM
Eth Yirg Nat Idido Gr1 today.

snwcmpr
03/18/2019 8:15 AM
1 lb roasted lasts a week. I can taste the flavor increase to peak, then drop after. Still very good, but interesting to follow the wave of flavor rise and fall.

snwcmpr
03/11/2019 4:10 PM
Roasted Panama Gesha Esmeralda yesterday. Yummy.

Beebee74
03/11/2019 3:10 PM
I seem to have lost any roasting touch I thought I had. Very frustrated to be wasting time and money. I’m hoping someone can provide some insight on roasting at high altitude. I’m at 4400ft. Thank

aicardo
03/07/2019 8:50 AM
tb

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Drum Roaster Heat Transfer to Beans
allenb
A discussion has been ongoing at HRO and other sites about what mode of heat transfer is dominant between conduction, convection and infrared from drum wall depending on specific drum roaster designs. I have contended that with single wall drum, with electric or gas heat being directly applied on the outside of the drum, that IR (infrared), radiating from drum to bean, is dominant over the other two modes and that with all drum roaster designs that heat transfer from conduction is always minimal due to the lack of sufficient contact area of coffee beans.

Still needed to be able to determine to what extent this may or may not be the case, is an accurate reading of drum wall temperature at various locations during a roast. If anyone is able to accurately measure this with a reliable and calibrated IR thermometer, please post your results here and any and all discussion related to this topic is desired.

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
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