Latest Posts

  1. Behmor Roast Profile: Ethiopiques 2.0

    Behmor Roast Profile: Ethiopiques 2.0

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  2. New Product Video Review: The Fresh Roast SR540

    New Product Video Review: The Fresh Roast SR540

    The SR500 was really good and the SR540 is even better

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  3. Video: Sample Roasting with an Aillio Bullet R1

    Video: Sample Roasting with an Aillio Bullet R1

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  4. Another Look at Roasting Espresso Workshop #44: Carga Larga

    Another Look at Roasting Espresso Workshop #44: Carga Larga

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  5. Video: Larry Cotton's Sifter Coffee Roaster

    Video: Larry Cotton's Sifter Coffee Roaster

    Sweet Maria's Customer Larry Cotton blows our mind again

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  6. Coffee Tasting At Sweet Maria's - Feb. 28th

    Coffee Tasting At Sweet Maria's - Feb. 28th

    Sign up and taste the difference between coffees roasted in different machines

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  7. Upcoming Class: Roasting With A Gene Cafe

    Upcoming Class: Roasting With A Gene Cafe

    Wanna learn more about the Gene machine?

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  8. Behind The Scenes: Sweet Maria's Roasted Coffee

    Behind The Scenes: Sweet Maria's Roasted Coffee

    Here's how we roast.

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  9. New Postcards. Quakers: Resistant to Roast

    New Postcards. Quakers: Resistant to Roast

    Our new postcards. Look for one in your next order.

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  10. FreshRoast Basics Class at Sweet Maria's

    FreshRoast Basics Class at Sweet Maria's

    Sign up for our FreshRoast Class

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  11. Bullet R1 Roaster Meet Up

    Bullet R1 Roaster Meet Up

    Join us for a meet-up where we will discuss the very popular Aillio Bullet R1 coffee roaster.

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  12. Six Under Six - July 2018

    Six Under Six - July 2018

    Six great coffees. All under six bucks.

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Techie

Techie

We need a place to talk about the machine, how we have it set up with temperature probes, and what our measurements mean. Temperature measurements in different roast systems yield very different results, but if the device performs consistently in your machine (be it a Hearthware, Behmor, Diedrich or what-have-you), then you can transicribe our findings into something meaningful on your roaster.

In a perfect world we would all have calibrated devices that would measure internal bean temperature, not simply a probe that touches the outside of the beans as they tumble. Most probes are going to measure environment temperature, and even if they physically probe the coffee it's going to be a mix of measurement, bean surface and environment. So you always have to interpret and translate someone else's numbers to apply to your roast system. One way is to compare 1st crack temperatures. When do you hear the very initial pops of 1st? On the Probat it is between 402-405 farenheit. (Occasionally we have in initial signs of 1st crack as low as 395 f). We measure this with 2 probes, simple bead type k-probes, one about 3 o'clock and one about 6 o'clock. I also have a probe wired for exit air temperature in a duct in the back, and that is the best way to measure environment temp, but i don't refer to it often. The big, stock dial thermometer on the front of the machine measures environment too. We basically use it only to indicate drop temperature to start roasting, and for cooldown, to indicate when it is safe to shut the roaster off. -Tom