I am awaiting the arrival of my new Ambex YM-2 roaster. One question I have is how do I determine which temperature to drop the beans at? I've been reading on some other forums and I have heard 400 degrees others say 350. Does it change when I run half capacity? It is a higher charge temp for hard beans over softer beans? Any help would be great. Thanks!!
I generally shoot for equalizing around 165º Fahrenheit, well below any temperatures that will be developing reactions.
Benjamin Turiano said:I generally shoot for equalizing around 165º Fahrenheit, well below any temperatures that will be developing reactions.
I find your drop temp interesting, way lower than I have ever tried. It would be lower than my bottom out temp (~185 F)
What would be your average total roast time?
This is your ambient (air) drum temp I assume not your roaster or true drum temp?
Derryl, one thing I have learned from talking to other roasters is that comparing temperatures, and to a lesser extent times, really means nothing. Unless 2 people are roasting on identical machines in the same location on the same day temperature talk really makes no sense.
One roaster will show you a full city roast and if asked what the final temperature was he may tell you 425. With my roasting style 425 would be way too low of a temperature for me to reach full city but I'm sure there is another roaster out there that would tell you 425 would be burned up Italian. Just wanted to put that out there so if anyone, especially someone new to the game, hears some numbers that are way different from theirs they are not panicking or confused. I know when I was beginning I was confused by a lot of things, heck I still am, but I have stopped second guessing my self so much.
For the record, I shoot for an equilibrium temp of around 160 at one minute so I can hit 200 around two minutes and a full city roast on my ambex YM 15 finishes at around 440. All of my temperatures should be read as bean temperatures.
Derryl Reid said:Benjamin Turiano said:I generally shoot for equalizing around 165º Fahrenheit, well below any temperatures that will be developing reactions.
I thought Paul was referring to dropping raw beans in the roaster, not finished temp?
I know for my roaster charge temp makes a huge difference!
If I start off low it is very difficult to catch up!