Roasting coffee beans a dark brown creates powerful antioxidants
Friday, February 11, 2011 by: S. L. Baker, features writerhttp://www.naturalnews.com/031291_coffee_beans_antioxidants.html
Friday, January 25, 2013
Roasting with the PID
Since I have wried the PID into roaster, I have roasted twice, and just one small batch at a time.
Due to the fact that both gas lines had to be re-routed and modified, and I have been dealing with many leaky gas lines.
The reason for the new gas lines was because I needed to maintain a burning flame on the main burner.
When the PID pulses on and off as it nears the set point, the burner needs to be already lit.
During the first roast, I did have a flare up on the left side where the gas line enter for the main burner, only scorching some electrical wires, but I quickly turned off the main valves and power to the PID. After the flame went out, not wanting to ruin a batch of coffee, I quickly resumed roasting. The Roast was lite.
During the second roast, I located another leak, this one was because I had a 3/8 flare fitting attached to non-flare. This roast turned out better as I didn't need to have the gas pressure set to higher than normal.
But I did notice that even though the PID turned off, the gas valve was not disengaging properly.
During preliminary testing using a neon bulb, I notice current was still running through the bulb even when the PID s output was off.
I wonder it that small amount of juice could keep the valve turned on after the initial actuation.
Due to the fact that both gas lines had to be re-routed and modified, and I have been dealing with many leaky gas lines.
The reason for the new gas lines was because I needed to maintain a burning flame on the main burner.
When the PID pulses on and off as it nears the set point, the burner needs to be already lit.
During the first roast, I did have a flare up on the left side where the gas line enter for the main burner, only scorching some electrical wires, but I quickly turned off the main valves and power to the PID. After the flame went out, not wanting to ruin a batch of coffee, I quickly resumed roasting. The Roast was lite.
During the second roast, I located another leak, this one was because I had a 3/8 flare fitting attached to non-flare. This roast turned out better as I didn't need to have the gas pressure set to higher than normal.
But I did notice that even though the PID turned off, the gas valve was not disengaging properly.
During preliminary testing using a neon bulb, I notice current was still running through the bulb even when the PID s output was off.
I wonder it that small amount of juice could keep the valve turned on after the initial actuation.
Sunday, January 20, 2013
Here are the main parts
MYPIN TA-4 SNR PID Temperature Controller, Dual alarm
Thermo-coupler RTD PT-100, 385
SSR-25 DA Solid State Relay N.C
1/2" 110-120 VAC Brass Electric Solenoid Valve Gas N.C
The PID operates at 110vac and the output is 4-20mA.
For now I'm using just 1 output, pins 3 and 4 wired directly to the SSR inputs.
The thermal coupler is a RTD from Watlow, so it's wired using connector pins 7 and 10 jumpered and 8 and 9 jumpered.
with the output wires from the thermal coupler going to pins 7 and 8.
On the controller I have selected the thermal coupler option PT .
I have also selected Fahrenheit(F), no other changes except for the set point.
MYPIN TA-4 SNR PID Temperature Controller, Dual alarm
Thermo-coupler RTD PT-100, 385
SSR-25 DA Solid State Relay N.C
1/2" 110-120 VAC Brass Electric Solenoid Valve Gas N.C
The PID operates at 110vac and the output is 4-20mA.
The thermal coupler is a RTD from Watlow, so it's wired using connector pins 7 and 10 jumpered and 8 and 9 jumpered.
with the output wires from the thermal coupler going to pins 7 and 8.
On the controller I have selected the thermal coupler option PT .
I have also selected Fahrenheit(F), no other changes except for the set point.
Adding a PID to the roaster.
I have decided to add a PID to the roaster, Thus reducing temperature overshoot and in many cases under temps during roast times.
Here are a couple of pictures of the project so far.
PID controller stands for proportional–integral–derivative controller
In simple terms, here's an analogy :
Your driving on the freeway and you see the traffic slowing down ahead, do you speed forward at normal speed until your there and braking is eminent less you plow into the car in front of you..
Or do you back your foot of the gas, and cruise up to the slowness slowly..until you match the changing traffic speed.
Here are a couple of pictures of the project so far.
PID controller stands for proportional–integral–derivative controller
In simple terms, here's an analogy :
Your driving on the freeway and you see the traffic slowing down ahead, do you speed forward at normal speed until your there and braking is eminent less you plow into the car in front of you..
Or do you back your foot of the gas, and cruise up to the slowness slowly..until you match the changing traffic speed.
Saturday, November 12, 2011
New bag of Columbian just in..
Last week we received 3, 60 kilo bags of coffee.. Columbian, Brazil and Costa Rica.
The Brazil And Costa Rica are from the same farms as before and therefore I'm expecting them to pretty close to what we had...
We have roasted from the new Brazil twice now, I thought it came in a little sweeter when roasted dark to x dark.
We haven't broke into the new Costa Rica bag, we still have around 20lbs left, Everyone seems to like it, just a good all around classic coffee.
Im counting on the new bag tobe as good or better...
The Columbian was from a new arrival just through customs and made its way to cafe Imports.
Paul noticed when we first order the single 60k bag, the importer had 300 bags in the warehouse, 2 weeks later they had 8.
We roasted 2 different Profiles, a medium and a dark.
We deducted from cupping it that medium Roast had hint of carmal but not sweet.
The Dark Roast came in sweeter with hints of chocolate.. both profiles were clean and smooth. with a little profile tweeting, we should have a nice coffee.
Chris out - :)
The Brazil And Costa Rica are from the same farms as before and therefore I'm expecting them to pretty close to what we had...
We have roasted from the new Brazil twice now, I thought it came in a little sweeter when roasted dark to x dark.
We haven't broke into the new Costa Rica bag, we still have around 20lbs left, Everyone seems to like it, just a good all around classic coffee.
Im counting on the new bag tobe as good or better...
The Columbian was from a new arrival just through customs and made its way to cafe Imports.
Paul noticed when we first order the single 60k bag, the importer had 300 bags in the warehouse, 2 weeks later they had 8.
We roasted 2 different Profiles, a medium and a dark.
We deducted from cupping it that medium Roast had hint of carmal but not sweet.
The Dark Roast came in sweeter with hints of chocolate.. both profiles were clean and smooth. with a little profile tweeting, we should have a nice coffee.
Chris out - :)
Friday, June 10, 2011
Coffee in stock!!
Get your Coffee from the little bean !!
Coffee in stock and ready to be roasted per order!!
We roast coffee every week so its always fresh.
We allways cup our coffee to assure the best and most flavorfull coffee around.
When its fresh you'll know it just have a taste or look at the roast date.... :)
Coffee in stock and ready to be roasted per order!!
We roast coffee every week so its always fresh.
We allways cup our coffee to assure the best and most flavorfull coffee around.
When its fresh you'll know it just have a taste or look at the roast date.... :)
Thursday, March 31, 2011
Experiment with different brew methods and Experience the range of tastes.
Every where you look there are instruction on how to brew coffee,
I have always skipped over the instruction, brewing coffee is as easy as boiling an egg. Right?
Regardless how easy it may be, each brewer needs to be tuned to deliver its best.
Here are the variable,
1)Coffee Freshness
2)water quality
3)Water temperature,
4)Coffee quantity,
5)Coffee Grind,
6)Brew time,
1) Coffee Freshness
If your coffee has been sitting in the cabinet for over a month, toss it and
get some fresh whole bean from your local roaster.
Would you eat a loaf of bread that was sitting out after a month?
2) Water Quality:
Use an RO system or some good filtered water.
3) Water temp:
Check you wattage of your brewer.
If its1100 to 1400 watts your water temperature will be right on.
If its 900 watts Water temperature may be a bit low.
4) Coffee quantity:
Start with 2 ounces for 8 to 12 cups and adjust for coffee strength.
We use 2.5oz for 8 cups, and its nice and strong.
5) Coffee Grind:
6) Brew Time:,
These go hand in hand,
The trick here let the hot water penetrate the coffee to capture the good flavor,
stopping the brew proceed before bad flavor happen (over extraction)
Lets use espresso for example.
Its ground to a fine powered, tamped tightly into a portafilter.
High pressure hot water is quickly forced though the coffee, resulting in a 19 to 25 sec.brew time
because the coffee is so finely ground any longer will cause over extraction, giving a bitter and undrinkable shot.
Your Brew process requires the same though process.
With a larger grind, we can push it to 4 to 6 min and still have a good brew.
The grind has too be consistent to keep it from over extracting.
Water temperature will also effect the extraction.
Start with a coarser grind and then work it finer until you can taste the bitterness.
Then pull the setting back on the grinder until the coffee is good again.
This will insure your getting the most from your coffee without waste.
***********************************************************************************
I have always skipped over the instruction, brewing coffee is as easy as boiling an egg. Right?
Regardless how easy it may be, each brewer needs to be tuned to deliver its best.
Here are the variable,
1)Coffee Freshness
2)water quality
3)Water temperature,
4)Coffee quantity,
5)Coffee Grind,
6)Brew time,
1) Coffee Freshness
If your coffee has been sitting in the cabinet for over a month, toss it and
get some fresh whole bean from your local roaster.
Would you eat a loaf of bread that was sitting out after a month?
2) Water Quality:
Use an RO system or some good filtered water.
3) Water temp:
Check you wattage of your brewer.
If its1100 to 1400 watts your water temperature will be right on.
If its 900 watts Water temperature may be a bit low.
4) Coffee quantity:
Start with 2 ounces for 8 to 12 cups and adjust for coffee strength.
We use 2.5oz for 8 cups, and its nice and strong.
5) Coffee Grind:
6) Brew Time:,
These go hand in hand,
The trick here let the hot water penetrate the coffee to capture the good flavor,
stopping the brew proceed before bad flavor happen (over extraction)
Lets use espresso for example.
Its ground to a fine powered, tamped tightly into a portafilter.
High pressure hot water is quickly forced though the coffee, resulting in a 19 to 25 sec.brew time
because the coffee is so finely ground any longer will cause over extraction, giving a bitter and undrinkable shot.
Your Brew process requires the same though process.
With a larger grind, we can push it to 4 to 6 min and still have a good brew.
The grind has too be consistent to keep it from over extracting.
Water temperature will also effect the extraction.
Start with a coarser grind and then work it finer until you can taste the bitterness.
Then pull the setting back on the grinder until the coffee is good again.
This will insure your getting the most from your coffee without waste.
***********************************************************************************
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