1C - First crack. Often described as a sound similar to popping corn, where water is released from the bean. Usually occurs at around 387F in the HUKY 2C - Second crack. Often described as a sound similar to Rice Crispies, a physical fracturing of the cellular wall. Aroma - Using the nose to detect odors of the wet grounds/coffee BT - Bean Mass Temperature as measured by a thermocouple or thermometer within the bean bed C Roast - City Roast (1C complete) C+ - City Plus Roast (1C complete and even roast developed) Charge - Both the size and time of insert of the greens Conduction - Heat applied by direct contact Convection - Heat applied by air Cupping - Use of SCAA protocol to assess, determine, and note coffee quality: http://www.scaa.org/?page=resources&d=cupping-protocols DP - Dry Process coffee Drop - The time the beans finish roasting for an external cool Drying Phase/Stage - The first part of the roast where the beans are dried to the proper level. Usually considered to end at about 300-302F in the HUKY.
Endothermic: Beans are absorbing heat energy EOD - End of the Drying Phase
ET - Environmental Temperature. In the HUKY this is a T/C placed inside but near the top of the drum. Evaluating - Preparing coffee in any preferred method and assessing the coffee quality Exothermic: Beans releasing heat energy FC - Full City Roast (on cusp of 2C) FC+ - Full City Plus Roast (first few snaps of 2C)
FLICK - https://www.cropster.com/news-detail/the-flick/ Fragrance - The odor detected in the dry grounds of the coffee MET - Maximum Environmental Temp. In the HUKY this is measured by a T/C outside the drum and just inside the outer cover.
Radiant: Heat applied by radiance off of a surface, heating element, infra red heat Ramp Phase/Stage : The phase/stage after the drying up to 1st crack where the heat applied is generally increased. Maillard reactions are occurring and then sugars. RoC - Rate of Change of ET, positive or negative. RoR - Rate of Rise of BT degrees(C or F) rise/time(usually per minute)
RT - Room Temp
TRT - Total Roast Time
Semi - Washed processing Also known as "honey, pulp-natural, or semi-lavado." See: http://stumptowncoffee.com/processing/semi-washed/
TC4 - A Arduino based roast monitoring and controlling device developed by the homeroasting community Thermocouple - Temperature sensor for measurement and control
Turn point - Moment at which the bean temp bottoms out before beginning to rise
Variac - Variable autotransformer. Frequently used by Huky owners to give variable speed control of their fan Warming Phase - The initial phase of heat being applied to the beans. WP - Wet processed coffee
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PRICING and FAQs
ARTISAN RESOURCES
PHIDGET INFORMATION
ROASTING GUIDES
ROASTING TERMINOLOGY
GREENS SOURCES
A FEW VIDEOS
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Rob Hoos article on Thermocouples
by SusanJoM
August 31, 2017, 02:52:23 PM
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CFM range for exhaust fan
by edtbjon
August 30, 2017, 08:13:09 PM
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Standard Stove - any ideas what to substitute it with at the European market?
by hankua
August 30, 2017, 08:07:16 AM
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Just Purchased, Hello from Claymont, DE!
by hankua
August 30, 2017, 07:57:21 AM
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Hello from Melbourne, Australia!
by hankua
August 30, 2017, 07:55:07 AM
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New to Roasting (opportunity to buy a Huky)
by hankua
August 30, 2017, 07:52:18 AM
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Hello from South Korea!
by K.Brown
August 30, 2017, 05:40:09 AM
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First Roast with Artisan, Feedback Appreciated
by edtbjon
August 28, 2017, 04:17:34 AM
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And another checklist to validate…
by SusanJoM
August 25, 2017, 09:15:43 AM
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Estimated Cost after Mods and Tools For Maintenance etc. etc.
by edtbjon
August 25, 2017, 01:46:56 AM
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Phidget 1048 Temperature() [Error 126]
by MasterKraus
August 23, 2017, 06:41:08 PM
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Any ordering at MLGP
by jay
August 22, 2017, 06:44:05 AM
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