Instead lines marking, you are better with a digital control, up/down buttons, and a value display, like this: You can obtain a similar effect by obturate/masking some hot air admission slots with aluminium tape. Just turning in a vortex, without lift is not good. You create a shorter escape path for beans in a point of the circumference, thus creating also the ascending movement you need for an uniform roast. This way you make the pile asymmetrical, and yes asymmetrical is better, is how I did my 50g sampler. Instead shaking or stirring, that both needs your attention, you could tilt the whole machine some degrees, and make this permanent by mounting additional feet/raisers on a side. I couldn't be more excited to get this thing going. I did this on all my roasts today and i'm curious if there is any real benefit to the colander dance i have seen all over the place. Is shaking the poppery better than stirring with a dowel? Both are a pita, i prefer shaking vertically, but i fear that i'm actually extending the drying phase by reducing air pressure.ĭoes anyone cool in the RC? Just by shutting the element off. Having a temp controller without lines marking where you are makes it hard to follow any kind of a profile.
WEST BEND POPPERY II POPCORN INSTRUCTIONS CRACK
I plugged the heat into a "fan speed controller" we got off amazon years ago for a different projectĤ roasts in, 2 of those being some aa kenyaĦ0g will never reach 1st crack and 90g is the sweet spot haha!Īmbient temp on a windy day outside roasting sucks I plugged the fan straight in, no controller needed since it would always live at 100% speed anyways. I separated the fan and coil to 2 different plugins, and bypassed the overtemp switch. So an hour later with a soldering iron armed with this info I was roasting some robusta to get the hang of things. Lucky me I found the old poppery 2 in the roasting room, i thought for certain we threw it away after we got the 6m.