I just received my Ambex YM-2 and I am learning to roast on it. I've tried some roasting on it, but I think I am baking my roasts. My coffee smells kinda green when I get done. One example of a roast I perform was:
Charge Temp: 285
FC@ 7:30 -376
I had the gas all the way the entire time and had the airflow going inside the drum the entire time. Can someone help me out? Do I need to adjust airflow or burner? A basic sample profile would be helpful too. I need all the help and advice I can get.
I tried to refrain (but obviously failed) and gotta ask. Why the hell would you want to take a Yirg' even moderately deep into 2nd crack and destroy it's character!
BTW, have you availed yourself of the articles under the Information -Related Reading Pulldown Tab on the Ambex website? Lots of great information there. Read everything. Then go back in a week and read again. Then go back in a month and read again. Then go back...
I'll be honest, my frustration and shortness comes from time and time again someone asking questions like you did without first doing their homework. Maybe you did, maybe you didn't I don't know. But think about it especially if you hadn't, doesn't it make more sense to look for information on how to use your Ambex Roaster on the Ambex Roaster (or any roaster related) website rather the "Barista" Exchange website!
I just enjoyed re-reading the "Heat is On" article and gained understandings beyond when I read it last. And gratifying that Terry's description of how to control the roast going through first was pretty much the same as mine above, so guess I'm not totally brained dead yet:)
hey paul, how's it going? have you gotten your roast under control? i have a ym2 as well and for the longest time kept getting underdeveloped notes in my coffee. i found this to be related to airflow and drop temp.
at first, i wasn't using a high enough charge temp and was always equalizing at around 150. i found that by dropping at 430 with a charge of 4lb, i was albe raise my equalizing temp to around 180ish (can't remember), but still got some underdeveloped notes.
next i tried cutting my airflow back by putting the damper towards the cooling bin. that will split the air 50/50 between the drum and cooling bin. i found that this allowed my coffee to soak up the heat and develop better color wise in the drying out stage.
playing around, i just opened the airflow up to remove some chaf and then put it back to the cooler. the results: i picked up sweeter notes and a much nicer body on my shb el salvadoria. it is all trial and error. the best thing to do is to keep a log on your test as every roaster, even if the same, is different. i'm overhauling a samiac and am going to be facing the same thing all over again...