HomeRoast Digest


Topic: The Poppery (36 msgs / 668 lines)
1) From: espressomio
Tom: It sounds like you have the famous Mark I Poppery. Guard it with your life,
any one of the popper roasters that visit your shop will try to lift it on you.
I only do a half cup at a time, and will usually get two minutes between first
crack and second crack.  Put a cloths pin under one side of it so it tilts at an
angle and the beans will circulate as well as jump up and down. Yes, I have tried
a full cup, you have to keep agitating the popper physically to keep the beans
moving or they are going to be browner on the bottom than on the top. The fan just
can't handle it until they dry out some.    Now, stick a control in it like I did
mine and you can extend that roast to about 9 to 12 minutes which I understand
from experts, that is the maximum time a fluid air roast should last. No doubt you
have checked my web site (I know you have) and the roasting chamber should be the
same as I have illustrated.  There is a picture of the bottom of the popper
showing the wires rearranged to switch the heater on and off from the switch.  If
you click on it, it will fill your screen so big you wont have any trouble seeing
where the wires go.  But, hey, don't wreck it, eh?  They are getting real hard to
find.
Dick
Tom & Maria wrote:
<Snip>
--
------------------------------------------------------------------
Richard (Dick) Heggs
Beautiful Okanagan Valley of British Columbia.
Homeroasting P(Mark I),espresso, drip--since 1997-established 1938http://members.home.net/espressomio/

2) From: Tom & Maria
I have had a Poppery sitting around a while ($2 at thrift store, never
used!) and finally took it to roast some samples at the shop today. I have
never had a Poppery ...well, I did but I modified it and fried it the first
time I used it. I have used one called a Popaire quite a bit ...havent
heard anyone mention these but they are very nice old ugly ones with 1250
watts so a longer roast cycle.
Anyway, the Poppery was very entertaining. Jovan and I loaded it up with
3/4 cup Mexican Pluma and fired it up. First crack commenced at 3 min 45
sec as expected. But I was suprised that it blurred into second crack
without any break. And most suprising was the incredible air volume that,
towards the end of the roast, had the coffee billowing up the chamber on
the brink of an exit en masse from the popper. I mean, the coffee wasnt
swirling it was heaving up adn down. Very strange --never seen it before.
Most wonderful was the quiet operation. I think this is due to a very heavy
fan motor and casing, and the way it is housed in the unit. It was moving
so much air but was so quiet. They just dont build appliances like this.
Have you Poppery people noticed how the aluminum chamber is in several
pieces assembled together, not a thin gauge stock where the vents and
entire chamber are one piece. Very interesting...
The roast was too quick for my liking ...it is a 1500 watt unit which is
quite hot for this type of agitation pattern. I want to push it to its
threshold in terms of batch size ...tomorrow Jovan and I will see if it can
agitate a full cup!
Tom
------------------------------------------------------------------------------
             * Sweet Maria's Home Coffee Roasting Supplies *
                  Tom and Maria * info
                   web:http://www.sweetmarias.com

3) From: Andrew Bowman
 
I have gotten mine to do a full cup, but only with certain types of beans.  
I loved my poppery dearly...but it died last week.  Now it only puts out 
warm air and doesn't heat up enough (sniff sniff)  It was the poppery that 
Tom found in Bloomington at the opportunity house.  I did get a LOT of use 
out of it though.  Apparently a little too much.
Andy
----Original Message Follows----
From: Tom & Maria 
Reply-To: homeroast
To: homeroast
Subject: + The Poppery
Date: Mon, 24 Apr 2000 23:24:13 -0500
I have had a Poppery sitting around a while ($2 at thrift store, never
used!) and finally took it to roast some samples at the shop today. I have
never had a Poppery ...well, I did but I modified it and fried it the first
time I used it. I have used one called a Popaire quite a bit ...havent
heard anyone mention these but they are very nice old ugly ones with 1250
watts so a longer roast cycle.
Anyway, the Poppery was very entertaining. Jovan and I loaded it up with
3/4 cup Mexican Pluma and fired it up. First crack commenced at 3 min 45
sec as expected. But I was suprised that it blurred into second crack
without any break. And most suprising was the incredible air volume that,
towards the end of the roast, had the coffee billowing up the chamber on
the brink of an exit en masse from the popper. I mean, the coffee wasnt
swirling it was heaving up adn down. Very strange --never seen it before.
Most wonderful was the quiet operation. I think this is due to a very heavy
fan motor and casing, and the way it is housed in the unit. It was moving
so much air but was so quiet. They just dont build appliances like this.
Have you Poppery people noticed how the aluminum chamber is in several
pieces assembled together, not a thin gauge stock where the vents and
entire chamber are one piece. Very interesting...
The roast was too quick for my liking ...it is a 1500 watt unit which is
quite hot for this type of agitation pattern. I want to push it to its
threshold in terms of batch size ...tomorrow Jovan and I will see if it can
agitate a full cup!
Tom
------------------------------------------------------------------------------
              * Sweet Maria's Home Coffee Roasting Supplies *
                   Tom and Maria * info
                    web:http://www.hotmail.com">http://www.sweetmarias.comGet Your Private, Free E-mail from MSN Hotmail athttp://www.hotmail.com

4) From: Jim Slaughter
Espressomio wrote:
<Snip>
physically to keep the beans moving or they are going to be browner on the
bottom than on the top. <<
What I do is toss in two handfuls (handsful?) of beans, turn it on, then add
some more until the the spinning motion slows a bit. That seems to be the
perfect spot as far as roast time and heat.
I've had to laugh to myself a bit about all the commotion over the
Hearthware quality problems.  If you guys would just get yourselves a WB
Poppery MK1 you'd never have to worry again. (Of course you'd have chaff in
your hair and roasting smoke all over the place...)
The MK1 is practically indestructable.  You can do four or five roasts in a
row and it doesn't even hiccup. Big difference between the old MK1 and the
Poppery II, which is flimsy by comparison.
Enjoy that classic piece of equipment Tom!
Jim Slaughter

5) From: Simpson
Jim, there was a thread a year ago on roasting, not by weight, not by
volume but by aerodyamics, just as you've described. I found that the
method you've described worked flawlessly across bean types and sizes...
from teeny to gargantuan, flat to round. Volume and weight ALWAYS varied
but the flight characteristics remained predictable, give the right amount
of material in the airflow (the beans at your sweet spot). Works everytime...
Ted
At 01:22 PM 04/25/00 -0700, Jim wrote:
snip
<Snip>
snip

6) From: John
Just a few hours ago I started searching for information on home roasting and found my way here.
It was a surprise to me that a popcorn popper could be used to roast beans and with a frantic search around the house I have found a West bend "the poppery" 1500 watt popper. 
I have seen some mention of the poppery 2 @ 1200 watts, will the poppery #1 work ?  I appreciate any advice you can give me as I have never roasted coffee but am eager to start.  
John
Angelfire for your free web-based e-mail.http://www.angelfire.com

7) From: Michael Vanecek
Many on this list drool over the original Poppery, so you should hold on
to your coveted Poppery-turned-roaster. I'd also recommend scouring
Tom's page for tips and advice - you'll find usefull information
there...
Cheers,
Mike
John wrote:
<Snip>

8) From: Simpson
Ooh, baby, ooh! You should search next for a winning lottery ticket because
you are coming up gold! This is (IMO) one of the best popper/roasters ever
made... built like a tank and its very heavy, right? Try it unmodified and
then ask again here and on alt.coffee for help in tweaking it and you will
get more info than you can stand, but suffice it to say this is one of the
most tweakable designs going... they literally don't make them like this
anymore. What a great start you are off to...
Ted
<Snip>

9) From: John
Wow, thanks for the info. I'm glad I found this list and will order some green beens today and post back with the results as soon as I have them. From what I read last night I may need to roast several batches to get an idea of how everything works. 
John
On Thu, 19 Oct 2000 23:49:10   Simpson wrote:
<Snip>
Angelfire for your free web-based e-mail.http://www.angelfire.com

10) From: Michael Vanecek
Buy a couple of pounds of a single variety of coffee (or more if you
like) and get used to roasting that one variety. That will allow you to
learn the finer details of roasting without having to deal with the
intricacies of different varieties - each variety is a little different.
After cutting your teeth on that and learning what different timings do
to the coffee, expand to other varieties and join the great search for
that perfect cup... 
Mike
John wrote:
<Snip>

11) From: Barthelemy, Maria
I feel excited about the search and thanks MIKE V.  I am going to start
visiting coffee shops and talk to people behind the scenes.  I will keep all
of you informed about what I find out.....What questions would you ask a
coffeeroaster?  If you were looking for the "Perfect Cup"?  Help...  Serious
about the search.
Maria B

12) From: Spencer W. Thomas
Simpson wrote:
<Snip>
Is the Poppery II tweakable at all?  I'm interested in (in decreasing order of
priority)
1. Mod to keep the fan going with the heat off, for cooling
2. Mod to reduce the heat level to make it take longer to roast.
=Spencer

13) From: dork
(snip)
I, too, just lucked into an original Poppery, but it is
missing to buttercup top.  Otherwise seems fine: gets
hot and goes whirrrrr.  What can I do about that open
hole in the top?
Thanks,
Dork

14) From: Scott Odell
Throw away the top and find a tin can of appropriate diameter, cut out
it's bottom and use it as a chimney to extend the height of the roasting
chamber.  Result -- beans bounce around in the chamber and the chaff flies
out of the top.  Works for me but I do it outdoors on my deck to avoid
making a mess of the kitchen.  Some other solutions and adaptations are in
the list's archive, but I'm on the road and don't have that info close to
hand.  Enjoy, 
Scott
Scott Odell
On Fri, 20 Oct 2000, dork wrote:
<Snip>

15) From: Jeff Oien
My wife came home and said, "Merry Christmas" and handed me
a The Poppery she got from Goodwill for $3. It sounds a little
clunky and there is a spark under the switch whenever it's
turned off but it seems to work OK.
How does this compare in general to a Poppery II or Pumper
as far as volume of beans and temp? I use about 5 grams
less beans in my Pumper than in my Poppery II. I'd like to have
some sort of idea of what to expect so I don't waste a batch.
Thanks.
JeffO

16) From: Ben Treichel
There is no comparison! You got the Sherman tank of roasters. Easy to 
mod, you can boost the ac fan to get a 9oz roast, etc. Not 
industrutable, but rebuildable.
Ben
Jeff Oien wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

17) From: Jeff Oien
How does it compare unmodified?
JeffO
Ben Treichel wrote:
<Snip>

18) From: Edward Spiegel
At 9:59 PM -0600 12/17/04, Jeff Oien wrote:
<Snip>
Hi Jeff,
Congratulations. I still haven't managed to find one. In general, they can roast more than other poppers. But there is a lot of variance from popper to popper among any model. I have outlined a procedure for getting calibrated with a new popper at:http://www.edwardspiegel.org/coffeeYou can probably roast with a bit more than your PII or Pumper for your first attempt and then adjust your parameters (i.e. amount of beans, tilt, etc) based on that first roast.
Best,
Edward

19) From: petzul
Congratulations Jeff!!!
Man you got lucky :)
My first roast with the P1 before I modified it was kind of so so if I 
remember correctly. I was expecting greatness compared to a PII.
The greatness happened after I disabled the thermostat, opened 
everything up to allow more air flow, and split wired it; with dual 
Variac control.
The beauty of this unit is the 120 Volt AC blower, no messing with 
transformers etc. . You will also appreciate how solidly this is built.
I have only been doing this about a year, and have tried several hot air 
poppers, but when I found the Poppery I was hooked.
 From reading the list I am learning that other poppers are made as 
well, but I guess Les has been using his Poppery for 18 yrs before he 
switched to a RK Drum.
That is hard to beat :)
Happy roasting!
PeterZ
Jeff Oien wrote:
<Snip>

20) From: Bob Baker
Jeff,
I've been doing 100 grams in my pumpers, 90 for peaberries or monsooned.
I roasted close to 8 lbs Monday afternoon with 2 pumpers....
Bob
Jeff Oien  wrote:
<Snip>

21) From: Jeff Oien
I still could use a general idea of amount of beans in The
Poppery compared to Poppery II and Pumper. More or less?
I don't know if I should use more because it has bigger capacity
or less because it puts out more heat. Right now in my basement
I use 105 gr in my Pumper. I would use 110 gr in the Poppery II
but I think that's pushing it. Ambient temp is down to 58 degrees.
JeffO

22) From: Edward Spiegel
At 11:35 AM -0600 12/18/04, Jeff Oien wrote:
<Snip>
Jeff,
Do a simple test. It will probably just take one roast to get calibrated. Do a straight roast with the same amount of beans that you use in your Poppery II (or slightly more than you use in the Poppery II). If the roast takes TOO long, it means that you should use more beans. If the roast happens too quickly, it means you should use less beans.
The popper will tell you what's right for it. And it will probably only take a roast or two to find the right amount of beans. (Sorry if this message seems repetitious.)
Best,
Edward

23) From: Andy Thomas
--- Jeff Oien  wrote:
<Snip>
Jeff,
I roast 130-150g in my Poppery, with stock fan, no variac. 
Do you Yahoo!? 
Send holiday email and support a worthy cause. Do good. http://celebrity.mail.yahoo.com

24) From: Gary Townsend
I just pour in beans until smoke alarms go off, and back it off a little. ;-0
Actually, I do multiple popper roasts, 1 after the other, and rotate
them. I used 3 different poppery (originals) and 1 semi stock popcorn
pumper, last night for 2 lbs of roasted beans, total . I weigh out 4
oz for all my roasts, and it simplifies roasting larger amounts...4 oz
usually is very evenly roasted. 5 oz or 6oz and it tends to be uneven.
Try roasting 3 oz, and after 2 minutes add in another oz, then another
and see how much it can take. Out of 3 identical stock P1's, only 1 of
them is happy at 6 oz. the other 2 grumble some...
I also use a big glass hurricane lamp globe, and you'll need gloves to
remove it, then dump roast into cooler. I put the stock plastic hoods
away, as they are just going to warp, anyway. The glass retains heat
very well. I picked 4 of them up in a thrift shot for a dollar, still
have 3 of them left. I also don't do back to back roasts, with the
same machine, I let it rest and rotate it with the other 3 machines. I
haven't toasted one yet...knock on wood!

25) From: Bryn Shapperd
I always roast 140 g in my poppery 1. You need a roast chamber extension of 
some sort though. I also have an aluminum shroud to keep heat loss to a 
minimum. Any more than 140 g and the beans won't agitate properly due to fan 
output limitations.
Dieselenergie ist gute Energie!

26) From: Jeff Oien
Andy Thomas wrote:
<Snip>
<Snip>
OK, I did a 130 gr roast which was too many beans. For
reference it's 58 degrees ambient temp, in my Pumper I use
105 gr, Poppery II I would need about 110 gr but I think
105 is about its limit. I had a nice first crack going and
just when I thought it was starting to taper off, 2nd came
RAGING in. That was exciting. So I'll try 120 next time.
I remember Angelo saying he likes his Pumper best and I like
mine too. It has more air power than the Poppery II and
the bottom of the chamber is rounded in the middle. I think
this may agitate the beans better. But for slightly larger
batches the Poppery I will be nice.
JeffO

27) From: Gary Townsend
Well, glass hurricane chimneys retain heat much better, I've had them
roast 2 minutes faster than unshrouded poppers. Tin cans are great in
summer climates to retain the boucing bean mass, but are so thin that
they transfer heat to the air very well. A shroud hooked up to some
aluminum clothes dryer flex tubing would be better for retaining some
heat, but try different glass hurrican chimneys, some have smaller top
exhaust holes, they really retain heat the best.
Also, if you want to roast more beans, try starting the popper with 3
oz, then after they lighten up, slowly add more until it just starts
to almost stop spinning. I can easily roast 6 oz with a stock Poppery
(1) that way...with a pretty even roast, at that.
On Sat, 18 Dec 2004 16:59:13 -0800, Bryn Shapperd  wrote:
<Snip>

28) From: Ken Mary
<Snip>
Just turn it on and start pouring in beans until the mixing slows but does
not stop. Trying to overload a roaster is self defeating. Yes, the beans
will roast, but will they be done properly? I use a standard 100cc measure
for most of my poppers, that is about 70 grams. I prefer faster profiles and
that is one reason for the less than capacity 100cc loads.
If you want to use the Poppery's original plastic hood and butter cup, put a
few tablespoons of water in the cup to keep it from melting. But remember to
dump the water before you dump the roast.
--

29) From: Felix Dial
On Sat, 18 Dec 2004 20:02:57 -0600, Jeff Oien  wrote:
<Snip>
yeah, this is the best approach to tuning-in to a popper. Just dump
the beans in until there's no more movement and let it rip. Note when
the cracks occur and modify as needed on the next iteration ... or you
could like I would: open it up, disable the thermostat, put fan and
heater on separate circuits and use it as interchangeable backup to
current popper used in PID'd setup.  But I'm funny this way.
<Snip>
The 1400W pumpers perform just as well as the 1500W p1s and are just
as prized me thinks.  However, the max capacity on my primary p1 (with
voltage boost) is about 7oz.  My primary 1400W has max capacity of 5.5
oz also with voltage boost. I have an unmodified 1250W pumper that
will roast 6oz no problem.  Performance varies from popper to popper
even poppers of the same brand.  Also, unmodified heavier poppers, in
general, roast faster then unmodified lighter poppers.
But if you really want big capacity in a popcorn popper ... yesterday
I roasted 13.5oz at a time in a whirley pop 
happy roasting,
  Felix

30) From: Gary Townsend
Like I was saying...
Good Job, post pics...we love pics...they say 1000 words! 
I've got an idea in my head about re-circulating the heat, but I'm
working on another HD version of a Stir Crazy, right now...shhh it's a
secret...but it involves a steel wok and a bread machine motor....
Quick, somebody's coming!
On Mon, 21 Feb 2005 10:44:09 -0600, jeff  wrote:
<Snip>

31) From: Michael Douglas-Llyr
Yeah! Please make pics available. I'd really like to see what you've done.
On Sun, 19 Dec 2004 12:40:37 -0600, Gary Townsend  wrote=
:
<Snip>
n
<Snip>
scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
-- 
The Crystal Wind is the storm, and the storm is data, and the data is life.
                                                  Daniel Keyes Moran =

The Long Run

32) From: Ben Treichel
http://groups.yahoo.com/group/Roasting_Data/here, than post on this list so everybody knows instead of the group list.
p.s. haven't posted any new data because of  power problem (house) and 
trying to keep a coil in the roaster (coil age? switching to new 
replacement stock. However Bertoia suggests its a function of the 
control method)
jeff wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

33) From: David B. Westebbe
<Snip>
Every example of a P1 differs from every other.  Every batch of beans
differs, as well.  You will use a different amount of fresh peaberries
compared to aged flat beans.
Throw away your scale and learn to read the motion of the beans.

34) From: AlChemist John
Good advice.  I have had 3 P1's.  The first did 95 g, the next 145 g and 
the one I presently roast with does 200g.
Sometime around 08:09 12/22/2004, David B. Westebbe typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

35) From: jeff
a few weeks ago the bakelite portion of my poppery broke at the junction 
of the aluminium and bakelite. i put on a hurricane lamp glass and that 
has worked great. i took off all the plastic shroud as well as the 
plastic and metal plates on the bottom. since it has turned cooler i 
have been using some aluminum dryer vent hosing w/ a small screen 
strainer to catch the chaff. i've been positioning the strainer at the 
base of the popper to recirculate the heat. also giving the whole thing 
about 25 degree tilt. w/ all this i've been getting 8 oz roasts to the 
edge of 2nd in about 11 min. seems like the bulge of the hurricane lamp 
allows for a nice vertical bean. circulation. it comes out nice and 
even. i've got some pics if anyone is interested. it's a nice cool 
weather setup with the added bonus of catching the chaff.
-jeff r
austin, tx

36) From: jeff
awhile back someone posted a link to where we could sent pics for 
everyone to ckeck out. ring any bells? i forgot to book mark it.
-jeff r
Michael Douglas-Llyr wrote:
<Snip>


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