HomeRoast Digest


Topic: New mini drum roaster? (20 msgs / 440 lines)
1) From: gin
I wonder how/if/where there is heat control. Maybe a "Little Kitty" voice says: "Beans done" when the roast is correct.
ginny

2) From: Peter Enzerink
Anyone know anything about this baby?http://new.tonya.co.jp/Shelf/Goods/samroaster_e/

3) From: Jared Andersson
Great roaster pic.  I like the gas heat and the simplicity of this
roaster.  It got me thinking that you can buy all kinds of propane and
propane accessories at Home Depot.  They are mostly BBQ parts but very
similar to the linked roasters flame piece.  I wonder how the lack of
a high temp surrounding the roast chamber would matter.  RK?  Jared
On Mon, 31 Jan 2005 08:42:13 +1100, Peter Enzerink
 wrote:
<Snip>

4) From: Tom & Maria - Sweet Maria's Coffee
Haven't seen this particular model. I have links on the homemade 
homeroaster page to a few japanese pages with about 20 different drum 
roast models! It is cute, and appears that you can sample from the 
drum during roasting. But this perf. metal drum with an open flame 
udner it is not ideal. If you go that far with a design, you want a 
solid drum to baffle the coffee from the effluence, and then an air 
flow control that is also baffled from the direct flame that passes 
through the drum. This is more like "weenie roast" approach to 
coffee. (am I a grump today  or what!) But for looks, it is awesome. 
-Tom
<Snip>
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george

5) From: Jared Andersson
Ok Tom, after looking up the word effluence (A flowing out, or
emanation.) I get your flame point but still don't get what you mean
by "an air flow control that is also baffled from the direct flame
that passes
through the drum"  Do you basically mean hot air circulating in the
drum like a convection oven?   If so how does the air get hot?  From
recirculating or is it a continual flow of fresh air that is somehow
preheated?  Jared
On Mon, 31 Jan 2005 12:44:07 -0800, Tom & Maria - Sweet Maria's Coffee
 wrote:
<Snip>

6) From: Brett Mason
Weenie Roast Coffee - may be suitable for Guats....
Brett
On Mon, 31 Jan 2005 14:58:31 -0600, Jared Andersson
 wrote:
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

7) From: Tim TenClay
<Snip>
Well,
I did a google translation on the little beastie.....They don't do as
well with Japanese as with the Euro languages, but, the gizmo can do
300g per load.  It claims to yellow at 5 min.; 1st Crack about 7
minutes (assuming "1 goby" means "1st crack.) 2nd Crack, 1-3 min.
after 1st.
There is no chaff collector of any sort (as far as I can tell).
I particularly like the translated description of 1st crack:
  "Actively the happy fragrance and the smoke of the fragrance 
  which the coffee seems starts from this."
Even better is google's translation of the "browning" period prior to 1st crack:
  "Gradually, the brown becoming strong, it hits and all over only 
  this time the happy fragrance which cannot be tasted keeps 
  spreading."
Anyhow, it runs around 54,600 YEN which is (I think) about $525 and
comes with a test spoon to pull out a few beans for viewing during the
roast.
Personally, I kind-a like it.  
I have to admit though, the manual version is a little more appealing
to me.  It sets on yor gas stove and has a handcrank instead of an
electric motor.  It's URL is:
 http://new.tonya.co.jp/Shelf/Goods/samroaster_h/It's worth noting that: the coffee out of this roaster can be enjoyed
immediately without "putting a burden" on your stomach. :-)
It also doesn't have a chaff collector, but seems to suggest that the
chaff all remains INSIDE during the roast and can do 400g at a time
and runs about $285.
For what it's worth.....
Grace and Peace,
 `tim
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253

8) From: Dan Bollinger
<Snip>
Cute gizmo. What with everything visible, I think it would be a better
educational roasting apparatus than a serious sample roaster.
Their drum reminds me of mine. Although, theirs is a lot prettier (I hide
mine in an insulated enclosure).  With direct flame contact I would expect
all the chaff to be burned off during the roast. Not necessarily a good
thing.
The electrical wiring and lack of gear enclosure isn't something U.L. would
approve of.  ;)

9) From: Peter Morrin
Hi All,
I had a look at that Japanese roaster and thought I saw what could be a hand
wind unit in the back of one of the pics.
That could be an interesting option. Would it mean there could be manule
control of the gas as well??
I can see a drop on roasting unit for a BBQ that looks like a mail box with
rotating spit (drum) through the centre of it before long. There could be
handy benefits with sort of setup.
This would suit the open plate / grill BBQs. The "Topless" BBQ's.
Peter.

10) From: R.N.Kyle
cute little devil, but I don't like direct flame on the drum and if you used
a diffuser it most likely would not get hot enough. I like the sit on solid
drum version better.
RK

11) From: Deward Hastings
The most attractive thing about it is the open end and pillow block bearing.
Easy to fill, easy to dump (no hot door to fuss with), and you can get a
trier or thermometer into the drum (or a direct view, with a good light).
Second most attractive is the lift-off gear drive . . .
Find a way to rig that in a bbq and you've got a winner . . .
Deward
<Snip>

12) From: Ed Needham
If I was going to do a roaster like that, it would be a fairly thick walled 
solid drum roaster.
Temperature variability (within the roast, and roast to roast) would be a 
nightmare if roasting in a breeze or cold/hot weather.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

13) From: Ed Needham
Have you seen my drums?http://www.homeroaster.com/tinydrum.html12 ounce solid wall version">http://www.homeroaster.com/5pound.html5 pound versionhttp://www.homeroaster.com/tinydrum.html12 ounce solid wall version
I even have a filler that can add beans to the big drum on the fly. 
Thermometer sticks through the end and into the beans as they roast.
The open end works really well.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

14) From: Deward Hastings
Ed:
<Snip>
I hadn't.  Nice.  I'm curious how supporting the drum on only one end =
works
out . . . does the drum move (relative to the shaft) when it's loaded?
Doing it as you did avoids the problem of driving the handle end, but =
leaves
the hole still partially obstructed (which I gather from your =
description
doesn't amount to much of a problem).
It looks like it would be real easy to support the open end . . . maybe
something as simple as a couple bronze (or graphite) blocks under the =
rim of
the bowl . . . and not much more difficult to move the drive to the =
handle
end.  Not worth changing from what you've got, but maybe the next one =
 .
. .
Deward

15) From: AlChemist John
Put a glass bell over this thing and it would insulate and look very cool.
Sometime around 11:56 1/31/2005, Jared Andersson typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

16) From: Ed Needham
Actually, my first drum roaster was not supported on one end and worked fine 
for batches up to a pound.  The shaft coming through my current roaster drum 
does not cause any problem at all.  The filler contraption I built has a 
slot in the filler chute that fits right over it and doesn't spill the 
beans.http://www.homeroaster.com/beanhop.jpgHaving an opening without the shaft protruding is something I played around 
with, and will likely incorporate in the future.  It involves a larger 
diameter shaft, and two bearing points on one end of the drum, opposite the 
opening.  A lateral support inside the drum near the opening supports that 
end of the drum on the shaft.  I even tried metal rollers at one time, but 
they were so noisy I took them out.  Oaxaca Charlie recommended graphite 
blocks instead.  That would probably work.
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

17) From: Dan Bollinger
<Snip>
fine
<Snip>
Ed, Considering that small concrete mixer are supported on one end of their
drum with weights over 100#, I see no reason that a 5# roaster couldn't,
too.  Whether it is worth the engineering and cost is another matter.  Dan

18) From: Dan Bollinger
<Snip>
bearing.
<Snip>
Deward, FYI, the above have been the design features of sample roasters for
over a century.  This model is correctly labeled a sample roaster.  See the
sample roasters on Sweet Marias photo page and also mine at:http://www.claycritters.com/coffee/bollinger%20sample%20roaster1.jpgDan

19) From: Deward Hastings
Dan:
Deward, FYI, the above have been the design features of sample roasters for
over a century.
I know/knew that.  And that open end and bearing are still its most
attractive feature .  Like others I'm less impressed by the "open air"
design and the direct impingement of flame on a perforated drum.  I'm still
thinking about how I'd mount it (or something a bit bigger) in a gas grill
(to avoid designing/building an enclosure and burner) while retaining the
advantages.  Yours evidences greater sheet metal skills than I have got (by
a lot  . . . it's pretty impressive).  How do you dump it, and is the
drum easy to get in and out?
Deward

20) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
What that roaster looks like to me is a classic design that needs to 
be sheathed in sheet metal to trap heat and protect the coffee from 
the flame/smoke. But the other aspects are excellent - it's the 
skeleton of a really good roaster...
BTW: I am receiving 3 one barrel roasters from Brazil some day (well, 
I paid for them 3 months ago but when you are dealing with Brazil 
...). These are not perfect because they have no air flow control. 
But the drum is solid which in itself protects it from smoke, open 
end so you can use a trier to sample coffee during the roast, gas 
flame, worm drive gears etc etc. Another drawback is that there is no 
chaff collection - when you tilt/dump the coffee into the cooling 
tray in front, all the chaff comes with it. Then you either blow it 
off or use a shop vac. This will be a bit messy. But I am excited to 
get them/ test them (someday). I am also testing a fancy drum roaster 
from Korea that has great potential but needs some tweaks...
Tom
Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george


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