First time roasting - on a Bullet or otherwise - and have some questions after my first non-seasoning roast today). Greatly appreciate the advice.
FC according to IBTS was at 345 degrees. That seems very low from what I was expecting (I was expecting about 375). It was a Guatemala Patzún Finca Santa Anita. (By the way, I did 8 very dark seasoning roasts before this for a total of about 10 pounds. I add this in case you think I already need to clean probe). This roast was 450 grams in terms of batch size. Any thoughts on the low FC temperature?
Perhaps not related to question 1 above (or perhaps related), I took the Scott Rao beginners course in May. He has a start up procedure that begins with a warm - up of 40 degrees above charge temperature, then gradually lowers the temperature over the course of some 40 minutes to the charge temperature.
Does the Bullet allow this flexibility?
I know how to adjust the pre-heat temperature - but only to the final charge temperature. The only way I know to work around is to set the pre-heat to 40 degrees above charge temperature, and when it gets there for the requisite time to then toggle through charge, roast, cool and shutdown and pick a lower pre-heat temperature, and then repeat till I get to the charge temperature I desire.
Scott recommends his warm up procedure for thermal stability. Any thoughts?
If there is no way to gradually lower the warm up temperature from 40 degrees above charge to charge temperature without the work around described above, , perhaps I should just put in the charge temperature and keep it there for 30-40 minutes?
How are others handling this?
I said above that question 2 might be related to question 1 because I am wondering if the IBTS bean probe is off and my keeping the pre-heat temperature for 20 minutes at charge temperature before beginning roast (I did not go all 40 minutes) resulted in a very hot drum and perhaps therefor the FC was really higher than the 345 degrees shown.
I cannot toggle using button B between RoR and Drum Temperature. It does not do anything when I press it? Any ideas? I htink it is showing RoR only but not sure. It certainly is not showing the Drum Temperature
Perhaps related to this is that one time during a seasoning roast - and not at start up - I got EC 0001. [No communication with induction module). It has not happened since.
Should I do anything since it has not repeated, and is it related to Question 3?
The chaff basked is just about empty after each roast. All the chaff (or more than 95%) is in the compartment behind the chaff basket (which I vacuum out with a shop vac). Is this normal to have almost nothing in chaff basket and essentially all the chaff in the compartment behind?
Is there a way after the roast is done to observe in RoasTime the percentage of DTR at various times instead of just the final DTR?
Many thanks from someone new.