deegee wrote:
......Until recently I have concentrated on learning to use the preset programs, so most of my roasts have been done with the drum running at standard speed.....
A wise move...what many just cant seem to get through their thick skulls, is that "you have to know the rules before you can break them" 😉
deegee wrote:
I suspect thiat the fairly open mesh of the drum, and good agitation of the beans by the vanes means that surface contact between the drum and the beans is minimised and heating is mostly radiant and air convection...
The details of it are irrelevant in the scheme of things. What is relevant is that the manufacturer has apparently done its R & D well, and has worked out a good standard set of parameters to run the machine at in toto....whatever they are (the parameters). Its the same as buying an industrial coffee roatsing machine from say the 1960's well before variable drum and air speeds were ever imagined. The (good) manufacturers worked out through R & D what set up best suited their machines in the markets where their machines were mostly used. If you took them out of their usual market and set up else where, it was possible that an operator would have to "play" with the std setup parameters to find the best place for them in their situation. In the main however, the good name brands worked well straight up, and the el cheapo brands didnt necessarily do so even in recent times.... Hope that helps 🙂
