(Part 2 is here:
http://kostverlorenvaart.blogspot.nl/2015/01/measure-moisture-part-2.html)
The oven is a very time consuming method but it seems better than using the air roaster.
I loaded 200g of the 14% beans and ran this program:
1) Ramp up to 140ºC in 2 minutes
2) Stay at 140ºC for 60 minutes
About every 9 minutes there is a little ripple in the graph because then the roaster needed a restart. At 09:30 it switches off as a safety measure to I needed to quickly restart it before that time limit.
Result: 200g in, 182.6g out
Not very conclusive material.
Measuring against another meter seems much much simpler.
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http://kostverlorenvaart.blogspot.nl/2015/01/measure-moisture-part-2.html)
The oven is a very time consuming method but it seems better than using the air roaster.
I loaded 200g of the 14% beans and ran this program:
1) Ramp up to 140ºC in 2 minutes
2) Stay at 140ºC for 60 minutes
About every 9 minutes there is a little ripple in the graph because then the roaster needed a restart. At 09:30 it switches off as a safety measure to I needed to quickly restart it before that time limit.
Result: 200g in, 182.6g out
Not very conclusive material.
Measuring against another meter seems much much simpler.
