One of the things I like about my SC/TO setup is the sensory connection
I feel to the roasting process.  There's the smell, and there's the
auditory informtion of first and second crack.  There's an enjoyable
visual visual contact with the roast process, too -- as long as the
glass on the TO doesn't get an opaque coat of baked oil on it like mine
accumulates.
My first cleaning tries  involved a range of solvents, from acetone to
alcohol to the cleaner sold for glass fireplace doors.  All dissolved
the gunk, but all evaporated before I could remove all the residue.
Solvents made it better, but in reality, all I had was a thinner coating
of smeared gunk.  I also worried about the health and flavor effects of
whatever was left behind.  But I kept roasting, as through a glass
darkly.
I got tired of looking at it again today, and so I started messing with
it and I found a good cleaning method.  The answer is a very mild
abrasive cleanser like Barkeeper's Friend or BonAmi..  Something with
both soap and a soft abrasive like pumice.  It cuts the crud (with a
very little elbow grease) and wipes off clean.  Best of all, no
possibility of chemical residues or strange flavors in your next roast.
Tomorrow morning's roast will be a treat for the eyes!
Tom in GA

Tom Bellhouse  wrote:
<Snip>
Tom,
I recycle my Cafiza solution after cleaning out my espresso machine. I
suppose you could use it pure, but I'm thrifty like that! I use a sponge
that has a scotch brite pad on one side, dip it in a hot cup of the Cafiza,
and that usually takes care of any coffee oils built up on glass or metal.
And it's food safe. There are some powerful cleaners available that I'd be
leery using around food items. After scrubbing *stuff* in the Army with
*comet* powders over 20 years ago,  ( OK..Bathroom fixtures that were
inspected by drill sergeants) I swore I'd never use that stuff again!
Besides, the patina finish that builds up on roasting chambers is really
nice after a few hundred roasts! ;-)
Gary
--
"I may be wrong, but I'm never in doubt." MM

On 4/8/06, Tom Bellhouse  wrote:
<Snip>
FWIW ... I've been very happy with Urnex as a cleaner of the coffee
crud and residue.  Put some very hot water in a bowl, add a squirt of
Urnex, let the glass roast chamber sit in the solution for a few
minutes ... the roasted-on oils and crud come off easily with the
sponge at that point ... or if I haven't waited long enough, a
toothbrush might be needed.  I've been a bit too leery of abrasives to
try them, but I'll keep yours in mind in case I run across something
Urnex can't handle.