HomeRoast Digest


Topic: air popper vs. freshroast (9 msgs / 238 lines)
1) From: Jonathan Morris
I'm wondering if the Freshroast is a significant improvement over an air popper.  I'm roasting well enough in the popper with a thermometer and am just curious if there would be enough improvement with a Freshroast to justify the price difference ($2 vs. $70).
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2) From: mIke mcKoffee
What do you mean by "improvement"? Other than FR having chaff collector it'd
be more like a step backwards IMO. 
miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jonathan Morris
	Sent: Sunday, December 04, 2005 9:25 PM
	To: homeroast
	Subject: +air popper vs. freshroast
	
	I'm wondering if the Freshroast is a significant improvement over an
air popper.  I'm roasting well enough in the popper with a thermometer and
am just curious if there would be enough improvement with a Freshroast to
justify the price difference ($2 vs. $70).

3) From:
The unmodded air poppers generally have a rapid temperature rise, necessary
to get to adequate popping temperature. When it pops, the popcorn becomes
much more buoyant in the airstream and floats out of the popping chamber.
Coffee beans are not as considerate. Although their bouyancy does increase
continually during roasting, the change is far too subtle to be the
distinctive indicator it is with popcorn.
The FR gave more control of the temperature "ramping"- time to 1st Crack,
time in 1st Crack, time between 1st and 2nd Crack- etc.
That kind of control is feasible with modifications to air poppers. Some of
the members of this list have been highly successful in controlling air
poppers for use as exquisite coffee roasters. Others have taken available
hardware and designed neat roasters from scratch.
I'm admiring a FC+ roast of 400.0g of Bug --> 332.6g and fills a one quart
fruit jar brim full. In spite of an initial Faux Pas, this jar of Bugisu
looks just gorgeous. And I wasted not Bean 1.
4 hours down, 6 to go before I tap this roast.
Cheers -RayO, aka Opa!
--
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Wichita WurliTzer

4) From: miKe mcKoffee
Based on FR user feedback I've read the last 5 years that doesn't sound
right at all. The FR has always been known as the "speed demon" of
commercial home roasters with no control of ramp without making
modifications. Faster roasting even than most unmodified electric popcorn
poppers. How or in what way is a stock FR capable of profiling a roast?
(Without toggling on & off or re-wiring for variable independent heater &
fan control etc.)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
www.MDMProperties.net
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of
raymanowen
	Sent: Monday, December 05, 2005 12:24 AM
	
	The unmodded air poppers generally have a rapid temperature rise,
necessary to get to adequate popping temperature. When it pops, the popcorn
becomes much more buoyant in the airstream and floats out of the popping
chamber. 
	
	The FR gave more control of the temperature "ramping"- time to 1st
Crack, time in 1st Crack, time between 1st and 2nd Crack- etc. 
	That kind of control is feasible with modifications to air poppers.
Some of the members of this list have been highly successful in controlling
air poppers for use as exquisite coffee roasters. Others have taken
available hardware and designed neat roasters from scratch.

5) From: Frank Fairchild
I own both a Fresh Roast Plus and two hot air poppers.  Neither one of the 
three will allow profiling of a roast without modification or flipping on 
and off.  If I had to choose between the two, I would choose the poppers 
because of the slightly slower ramp times.  The Fresh Roast Plus is much 
faster than even Tom says.  I reach second crack in under six minutes even 
in my 38 degree garage.  The poppers take around 13-15 minutes. This is why 
I am setting up a SC/TO outfit.  I am only waiting for a thermometer from 
SMs which was shipped today.
You can buy a new Supentown turbo oven from Newegg for $49.95 + $9.95 
shipping, A new Stir crazy from Target for $24.95 and thermometer from SMs 
for $19.50 so for about $105.00 you are set (much less if you frequent yard 
sales and thrift shops).
Frank

6) From: Rick Copple
Jonathan Morris wrote:
<Snip>
I'm probably the opposite of most here. My popper always roasted fast. 
4.5 minutes to get to a Vienna roast. By 5 minutes you are really cracking.
I did all the slow down stuff, and stretched the roast out to 8-10 
minutes or so. For a while I seemed to like around 6-7 minutes. However, 
for some reason, the beans began to taste flat roasted that way. Nice 
flavors seemed to disappear.
So I've dumped all that with the popper. When I roast with it, which 
isn't too often anymore, I just use it as it is. For some reason, the 
flavors seem better at the quicker roast. Can't explain it, it is the 
opposite from everyone else's experience. It might have something to do 
with the heat level being too low at the slower rates and ended up 
baking the beans instead of roasting them. I don't know, just a speculation.
When I do use it, however, is when I want just a little of a bean, or if 
I think a particular bean will be easier to nail the flavor in it. 
Sometimes I use it to do some test roast. While the progress is quick, 
I'm pretty good at hitting most roast levels with it. Sometimes I'll 
combing it with my wok roasting so that I can make three batches of one 
bean working around two batches in the wok.
Sounds like, however, that if you want to do more profiling, you will 
either need to move to a different roasting method or better equipment 
that allows that, or modify your popper with PID and such. I like the 
coffee it puts out as it is, however, so I'm not much motivated to do 
anything to the popper. After all, if I want profiling, can you get any 
more options than a wok on a stove? Not too many other methods can beat 
the versatility of profiles though some can match it. Definitely few can 
beat the price! The only thing you don't get is *accurate* 
repeatability. Since my "close" repeatability is good enough for me, 
though, I'm not too concerned. I know how to get to the roast level I 
want for most beans.
-- 
Rick Copple
Marble Falls, TX

7) From:
In previous posts, I have crowed about the rapid progression of temps in th=
e
poppers, even when using a 25-foot, 16-3 extension to get out on the back
porch. My initial popper experience was a real Blitzkrieg, with volumes of
smoke and dark sweaty-looking beans in Four minutes.
I thought I liked the Kenya AA that way. I knew nothing. Now I know ten
times as much! My 90-year-old piano teacher gave me her air popper in
pristine shape when I mentioned I was looking for one.
After popper #3, I picked up a FreshRoast because of the timer, glass
chamber and chaff screen. The timer operates to shut the heater off while
the blower continues in the ~2 minute Cooldown period.
Why not advance to Cooldown occasionally to throttle the temperature? If:
"I'm roasting well enough in the popper..." No additional expense can be
justified. QED
Who says, "...a stock FR capable of profiling a roast-
(Without toggling on & off ?)"  That would be a FR with the FM option.
Cheers -RayO, aka Opa!
I have friends in overalls whose friendship I would not swap for the favor
of the kings of the world.
 Thomas A. Edison

8) From: Scott Koue
Well I would disagree.  Moving from a popper to the FR+8 improved the 
evenness of the roast and the popper didn't really like the heat, some 
parts got a bit flexible in use.  The Chaff is an issue.  I had a 
pretty good catcher but the FR is better.  And my popper seemed more 
sensitive to line voltage fluctuation.  I was very happy with the move 
up.
SK
On Dec 4, 2005, at 10:33 PM, mIke mcKoffee wrote:
<Snip>

9) From: mIke mcKoffee
I should have said depending on the popper. No way a FR is in the same
leauge as say a P1 capbability wise! And of course any roasting method other
than fully automated also depends on the experience and skill of the person
on the other end.
miKe
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