How and how often do you clean your air roaster? I found out the hard way that once per year isn't enough. Should I clean it weekly with my brew gear? What cleaner should I use? Also I have never cleaned by Solis Maestro except with a brush and shaking out debris which seems to collect inside the case. Should I be removing the burrs and washing them? I did run some rice through it once but I didn't notice any improvement due to that. Allen am
On 29 May 2004, at 12:20, Allen Marsalis wrote: <Snip> Mine is cleaned after every usage. Once I got into the routine it didn't add any appreciable time to the process, maybe 15 seconds here and there. I pour out the beans into the baggie* and wipe down the roast chamber with a dry paper towel or washcloth while it's still hot. The coffee oils are still wet at that stage and come right off the glass & metal. That's worlds easier then trying to remove baked-on oils. When fully cooled & before putting it up at the end of the day I wipe it out with a water-dampened towel or cloth and let it dry. The Hearthware Precision made this part a breeze, and the FreshRoast makes it a pain because the chamber is too narrow to get my hand into. After every roast, the chaff collector gets blown through and lightly brushed to remove any obvious blockages. Every now and then it gets rinsed in water. So far no problem; at a later stage the chaff/oil crud might start blocking the screen and then I'll come here to see if it's OK to use a stronger cleaner :) *A ziplock bag that is NOT closed, but instead stuffed while still open into a SM's one-way-valve zip-close bag. This way I get the benefit of the one-way valve bags while still keeping them easy to clean because the beans are in what is basically a plastic liner.
At 06:18 PM 5/29/2004 -0400, Sharon Allsup wrote: > > >*A ziplock bag that is NOT closed, but instead stuffed while still >open into a SM's one-way-valve zip-close bag. This way I get the >benefit of the one-way valve bags while still keeping them easy to >clean because the beans are in what is basically a plastic liner. > What a great tip Sharon. I am definitely going to try this baggie trick. Also I will try wiping out the inside of my roaster after each use while it is still warm. Thanks! Allen am
I have never cleaned mine but I am thinking I may. I would disassemble it all, and soak the metal pieces in Cafex. Sometime around 10:20 AM 5/29/2004, Allen Marsalis typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/
At 09:16 PM 5/29/2004 -0700, Felix Dial wrote: > >Allen, what happens when you clean it only once per year? The inside of my Rosto had a well seasoned look, or so I thought. The inner dome and part of the bottom turned dark brown, as well as the upper half of the sides of the bowl. Also my chaff basket was getting pretty dark too. I cleaned the lid after every use but that was it. But instead of the stainless steel taking on a dark color, it was a buildup of oil and residue that came off with enough abrasion. I would think this would have turned rancid over time but it was more of a sudden explosion with CRLM seeming to be the fuse. SOS pads turned everything bright silver again. I also used my grouphead brush to clean the chaff basket which became bright silver again. Now our batches taste like they did in months prior to the sudden crash. >Do you folks >roast well into rolling 2nd? I'm thinking that roasting darker would leave >more oil and other gunk in the roast chamber. I stop at Full City, no oil.. Every now and then, I see a bean or two with a little oil in my grinder hopper. But I don't know if darker roasts lead to more gunk in the chamber. Sounds reasonable though.. > >FWIW, I've never cleaned the roast chambers of the air poppers I use, but I >haven't been roasting as long as some of the others on this list. I use my >whirley pop for darker roasts (into 2nd crack but seldom into rolling 2nd) >and it gets pretty oily and dirty. I clean my whirley pop about once every >2-3 weeks. > My Rosto didn't really look all that bad. It was a sudden change in taste that got my attention. I could have sworn that I read somewhere that it wasn't necessary to keep a roaster all that clean but I tend to disagree (if indeed I read that as I recall). I also think that the bean itself has a lot to do with this based on my little experience. Some beans produce oils that have different tastes than others as they turn rancid, oxidize, or whatever they do. I love CRLM but it must be consumed in less than 24 hours after roasting and handled with white gloves if you ask me. Actually I plan to treat all beans this way. I can't imagine anything in a dirty roaster than would add good character to a roast now that I think about it, so maybe my question was sorta dumb to begin with. Allen am
I found that a good soak in Cafiza was not enough for my heavy buildup of gunk. It took a brush and/or steel wool to get the gunk off. But the result looks like a more shiny silver than new, even for the chaff basket. FWIW, I ended up disassembling my Rosto just so I could get to all the nooks and crannies. As for my Maestro, I'm thinking of retiring it and getting a Mazzer even if I have to cut a big hole in the bottom of an upper cabinet! Heh, thinking of opening the cabinet to fill the grinder hopper. ;-) Allen am At 06:35 AM 5/30/2004 -0700, AlChemist John wrote: <Snip>
This is a multi-part message in MIME format. Allen, how much do you need to grind at one time? I grind 20 grams each = time and you certainly don't need the top for that. You could easily = remove it and then the Mazzer will fit under your shelf, no problem. = No need for the cover at all unless you want to grind quite a bit more = beans each time. Not sure exactly how many grams will fit because I = never tried more than 20, but someone here will surely know should you = need to grind more at one time. Leslee Responding to Allen Marsalis' message of May 30th sent at 2:01 p.m.
At 02:36 PM 5/30/2004 -0400, leslee berringer wrote: <Snip> Enough for 2 double shots once or twice a day. <Snip> By "top" are you referring to the clear hopper? True I do not need to keep 1+ lbs up top.. Will it operate without the hopper or downward pressure from beans above? <Snip> Interesting idea if I understand. I'm thinking "if there's a will, there's a way." But I also see the mazzer as a thing of beauty so I might just have to find a new location in the kitchen to show it off. It seems a shame not to show it in its full glory if you know what I mean. And I doubt my wife would let me get the hole saw after the cabinet above our grinder anyway.. ;) Allen am