Owner`s manual

36
Advanced Manual Control
For those looking for a more precise control over their roasts there are methods that can be used to
modify the roast profile while the coffee is roasting. You can use the program outlined below to learn how
to manually control a roast. This procedure will take a bit of practice and experience because you will need
to predict the end of first crack, but with time and practice this method can help achieve superior results.
The following Program can be used to achieve a roast that is about 15:30 to 16:30 in length (depend-
ing on roast level desired):
Total Program = 17:30
Begin the roast normally, allowing the roaster to preheat and add the beans when the KN-8828P-2K
signals you to do so. Allow the roast to progress, controlled by the Program. First crack will begin at about
5:00 remaining and this is the time to pay closer attention *1. When first crack becomes active (at about
4:00 remaining) use the “-” control to lower the temperature to below its presently indicated level, thus
turning off the heating element. Use the Segment display (you should be in Segment 7 at this time) to judge
the set level compared to the current temperature. When first crack ends be sure to note the remaining
amount of time.
When Segment 7 ends and Segment 8 begins it may be necessary to lower the Segment temperature
once again to maintain the current temperature. When about two minutes since the end of first crack has
elapsed, use the “+” button to increase the temperature to its maximum for Segment 8. Second crack
should begin at about 1:00 remaining in teh programmed time. Allow the roast to progress to the level you
desire and then manually eject the beans. For espresso eject the beans when second crack is “rolling” (very
active) for about ten seconds. For other methods of brewing try ejecting the beans earlier in second crack.
Experiment to find the taste that suits your brewing method and personal preferences.
Using the manual control to modify the roast and extend the time between first and second crack
extends this critical development period in the roasting process, and will help you get the best from your
coffee.
Programmed Temperature
Currently Achieved Temperature
Lower Temperature to
Below Currently Achieved Level.
(This bar will be flashing)
*1 - All times are estimates and will vary depending on total bean mass, ambient air temperature, ambient humidity, line
voltage, condition of rear filter, whether the roaster was already heated from a previous roast, and other factors.