Roasting Temps and Targets
Simple question, but likely not a simple answer. I do most of my roasting on a Diedrich IR3. No issue with it. I do most of my test roasting on a Hottop. But the issue is that my roasting temps are a little different. For instance on a 6 pound roast on the Diedrich first crack occurs at 380. On the Hottop, 7 ounces reached the same point at 370. Everything is the same except the machine. So my question is: why? I'm roasting them in the same room. everything. What is causing that? On the Diedrich I usually drop the coffee in at over 400 and it drops down to 180 or so and on the Hottop it gets dropped in around 175. I haven't noticed a big difference in the product. Just a difference in temps and times. I suppose it could be a difference in just the actual thermometer.
Replies to This Discussion
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Permalink Reply by Matt B on
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You're never going to get the same temp readings between machines. Too many variables--batch size, probe placement, machine contruction, whatever. Surprising that yours are as close as they are.
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Permalink Reply by Roman Leal on
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It's a probe placement issue. The difference of a couple of centimeters can mean a couple of degree Fahrenheit.
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