SF 1LB Manual – Page 8
A GENERAL TIME & TEMPERATURE CHART
FOR THE UNTRAINED COFFEE ROASTER for ROASTERS
BEGINNING WITH SERIAL NUMBER 20001
All temperatures are from the bean probe readout (RED DIGITS).
•
Warm roaster for at least 20 minutes according to instructions on page 3.
•
Turn gas up to 50-80% of maximum, charge coffee in at 350°-400°F and begin timing
roast.
•
Coffee will drop in temperature to approximately 170°- 200°F at around 60 to 80
seconds.
•
Adjust heat so that coffee reaches first crack between 8 and 12 minutes. When this
happens will depend on your altitude, the amount and type of beans, and the ambient
temperature. First crack will become steady at approximately 370°-390°F.
If beans are not discharged, second crack will begin somewhere around 410°-430°F. If
you choose to take the beans into second crack, adjust the heat so the time between the
beginning of first crack and the beginning of second crack is somewhere between 3 and 7
minutes.
You can experiment with these times until you find the right time and temperature to
achieve the best flavor for each type of bean you roast.
NOTE:
Roasters beginning with serial number 20005 do not use the analog temperature
gauge that was used in prior roasters. These roasters now use a temperature probe that is
connected to the digital readout. The air temperature is in “GREEN” digits. If the air
temperature hits 500°F the gas will automatically shut off to prevent overheating. If this
happens you may turn the roaster off for 3 seconds, then turn back on and can re-ignite
when the light turns back on.
Roasters beginning with serial number 20005 also do not use a push-pull lever to control
the air-flow damper, but rather there is a lever on the left side of the roaster (looking from
the front). When the lever is forward the air is directed through the cooling tray. When the
lever is back the air is directed through the drum. During the roasting cycle place the lever
in the back position. During the cooling cycle place the lever in the forward position.