On the left you have the main logic board wiring leading to the middle of the power control board. In the middle the blower fan and the heater have black and white wiring that lead to the power control board. Out of the side of the heater assembly are two small wires that are not visible in this photo. Those are the NTC sensor wiring. With a narrow crevice tool you can probably get access next to the motor in the middle. There are many small blades as part of the blower inside the black housing shown above.
If you are more adventurous you will need to disassemble further and this will get you closer to the intake around the motor assembly. These will be explained in Part 2. Bad Behavior has blocked access attempts in the last 7 days. No really… Step 2: Place your SR base in a clean work area. Remove the roast chamber, chaff collector, and lid so that all that is left is a base. FreshRoast SR Base. SR Control Panel. FreshRoast SR Bottom. FreshRoast SR Screws 8. Numbered Screw positions for SR Roaster.
FreshRoast SR Interior. Like this: Like Loading Tagged electronics , fresh roast , interior , sr , teardown. Bookmark the permalink. Leave a Reply Cancel reply. Coffee Quotes Coffee should be black as Hell, strong as death, and sweet as love. Green coffee contains a lot of moisture which makes the beans heavy.
You want to agitate the beans heavily until some of that water cooks off, lightening the beans so that they churn more easily in the roasting chamber. If they do not move enough, they will scorch — not a good taste. Watch the beans. You will notice them going from green to yellow. You will also begin to smell a wet grass or wheat smell. Remember, roasting coffee is a full sensory task that requires your attention! As your roast progresses, you should decrease the fan speed and increase the power setting.
This will allow the temperature to build in the roast, pushing the beans into the next stage first crack. Remember: the fan speed affects temperature AND agitation. High fan speed keeps it cooler, but agitates the beans more and vice versa. It sounds a lot like popcorn. You will also notice that there is more smoke, and the smell is different. The wet grass smell is gone, replaced by a oily smoke smell. You may notice the change in smell before you hear first crack.
It really starts to smell like roasting coffee — smokey, sweet, and oily. Now the beans begin to darken, and things will start happening very quickly so really pay attention to your beans at this point. Once first crack is underway, you want to extend this development time by not adding too much heat right away skipping straight to second crack while also not stalling the roast beans never get enough heat to reach second crack. This fine balance takes practice!
While first crack is well underway, consider leaving your fan speed where it was when you entered first crack and only increasing the power setting for a small adjustment. As first crack winds down, now decrease your fan speed once more to encourage momentum to second crack.
Once first crack happens, you officially have drinkable coffee. Now you have to decide how dark to carry your roast to determine how that cup will taste. Only you can decide how dark to roast your coffee. The darker it is, the more it begins to lose the nuances of the varietal type and acquire the character of the roast. Most people when they first start home roasting tend to go a little dark.
Play around. Roast the same coffee to various profiles and find the one you like best. They begin to become shiny as oil migrates to the surface. Most fully washed Arabica coffees do very well at this stage. This is the profile we personally prefer for day to day coffee, although we do roast lighter and darker depending on the coffee.
In other words, this is a very safe stage to pull your first few roasts! Once you get the hand of it, try the same coffees a touch lighter right at the end of first crack or darker a minute or so into second crack, or when the second crack is consistently rolling like a rice crispies machine gun.
If your coffee approaches the roast profile you prefer before it automatically reaches the cooling cycle, manually activate the cooling cycle and allow the beans to cool in the chamber.
Roasting is not linear. It accelerates in the later stages. Anticipate, and begin to cool the beans just prior to reaching the desired profile. Now comes the hard part—waiting! After the beans have cooled, put them in an airtight container we use old fashioned canning jars with the latch and rubber seal and wait hours some coffees actually become more mellow in the hour range before grinding and brewing. Again, experiment and find the time period you think is best.
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