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Topic: Couple quick questions about Hot air popper roasting (21 msgs / 369 lines)
1) From: Don Cummings
I just picked up a Presto Hot Air popper at the Goodwill around the corner.
Very interesting.  Very cool to watch the beans go from green to yellow to
brown before my eyes. Put 1/2 cup of Yrgacheffe in. It hit 1st crack
at 2.5mins. 1st finished at
3.5 mins. Pulled it at 4 min 15 secs.  I could hear the 1st faint signs of
2nd crack as I poured. Perfect *looking* City +. Amazingly even
roast. Seemed way too fast though.
I understand that if I use a long extension cord this will stretch the
roast.  Yes?
Did I read correctly that if I *reduce* the amount of greens the roast time
will actually *increase*? Seems counterintuitive coming from stovetop
roasting.
Ok, I am becoming a monster now.
Did I mention that I have an addictive personality?  :)
Cheers
Don

2) From: Bill Morgan
On 4/12/06, Don Cummings  wrote:
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Yes
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Yes
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Yes, but that's how it is.  Reduced bean mass = increased air flow =
greater heat loss
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I believe so, yes.  :-)
Enjoy,
Bill

3) From: Don Cummings
"Yes, but that's how it is.  Reduced bean mass = increased air flow =gr=
eater
heat loss"
Yea, this is what I reasoned out. Makes sense.
This is cool. Solves my problem of having to roast at least 8oz per batch
with my Whirly-pop.  12 oz works optimally for me. Problem with that is tha=
t
I like to have several roasts to choose from but I only use about a pound
per week.
Thanks
Don
Drinking Coffee and Loving Life in Ohio.
On 4/12/06, Bill Morgan  wrote:
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4) From: raymanowen
"Did I mention that I have an addictive personality?"
You too, huh?
I've found that for my Presto, 1/2 cup of ZYXWhatevercheffe was a lot bigge=
r
batch than it was "designed for."  The blocked air flow picked up too much
heat at the heater and was like a blow torch on the beans. Way too fast for
me, or maybe my nominal 123 volts is too much emf for it.?
Cheers -RayO, aka Opa!
the Formulas... yikes
On 4/12/06, Don Cummings  wrote:
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hat
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--
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Wichita WurliTzer

5) From: Don Cummings
Yea, I did a second batch but this time I used a 50 foot extension cord.
Total roast time for this batch was about 6 mins.  Next step is to start
reducing the load.  I'm looking for about 10 mins to Full City on average.
What do you think, 1/3 cup?
Have you rigged a way to monitor temp as it goes or is this impractical for
hot air roasting?  It seems as though a probe would only measure the air
blowing out and not really relate to the bean mass temp.
Don
On 4/12/06, raymanowen  wrote:
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too
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ast
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6) From: J.W.Bullfrog
Don Cummings wrote:
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well then here is the perfect link for you!http://www.homeroaster.com/geekmod.html;-)
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-- 
There is a theory which states that if ever anyone discovers 
exactly what the Universe is for and why it is here, it will 
instantly disappear and be replaced by something even more 
bizarre and inexplicable.
There is another theory which states that this has already happened.

7) From: b cook
Presto popper?  Is this the Poplite or something that has a screen at the
bottom instead of the vents around the sides of the bottom?
If it has a screen that blows straight up I hear that this creates a fire
hazard because bits of chaff can fall down there under the screen and
ignite.
brad
On 4/13/06, J.W.Bullfrog  wrote:
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8) From: raymanowen
I just auxiliary roasted 30g of previously HG/MB roasted Lot 30 Horse. The
FR sample was Huge at 24 hours old Wednesday morning. Thursday's brew from
the HG/MB roast was not outstanding, at 48 hours. Must need a bit more
roast, huh?
First, I just strung my t/c wire into the glass chamber. Went in under the
chaff collector lid and kept the bead away from the glass itself.
I know what you're thinking- "What's the bean temp?" If they spend time in =
a
400degree air stream, the beans will be 400 degrees.
If the beans are in an endothermic condition, they will be absorbing heat
from the air stream. If they are in an exothermic phase, the 400 degree air
stream will remove heat from the beans.
I reroasted something before and it turned out well, just tinkering around.
I watched temperatures this time- normally I don't. On the way to 435 with
the junction in the air stream in the bouncing beans, I heard a loud Pop. A
latent First Crack. Thought they were all done before!
Now I'm careful. I don't want any 2nd crack, but maybe I'll shake out
another straggler. None. It hit 444= all done!
Cheers -RayO, aka Opa!
Still learning-

9) From: Don Cummings
Thanks for the link.  It will come in very handy when I start to make the
mods. Primarily I would want to put in the switch to control heat.
Don
On 4/13/06, J.W.Bullfrog  wrote:
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10) From: Don Cummings
It actually does have the vent on the bottom. I heard about about that
hazard and since I spent a whopping $2 on the popper, I was willing to
chance it.  Worst case is a I have a little $2 bonfire with a about $.75
worth of fuel inside.
Thanks for the warning though. Reminds me to do the roast outside.
Don
On 4/13/06, b cook  wrote:
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ttings
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11) From: raymanowen
"I hear that this creates a fire hazard because bits of chaff can fall down
there under the screen and ignite."
I have the Presto Poplite with the aforementioned center bottom hole. You
can get through 1st and 2nd crack in a hurry- it's pretty hot. The hole is
covered by a fine screen mesh. While I'm not currently using it to roast, i=
t
has never been an incendiary device.
Cheers -RayO, aka Opa!
Got Grinder?

12) From: Brett Mason
Would anyone who has experienced a fire from one of these centrally
vented poppers please recoiunt for us what happened?
I have heard people talk about the potential, and none has ever
described it happening.  Maybe it doesn't ever happen...
Brett
On 4/13/06, b cook  wrote:
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--
Regards,
Brett Mason
 HomeRoast
   Zassman

13) From: Don Cummings
On 4/13/06, raymanowen  wrote:
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That's what I noticed too.  Plus all the chaff seems to end safely on my
patio.  When I dump the batch the chamber is remarkably clean.
Don
Talking coffee in Ohio when I should be playing poker to pay for my
expensive new hobby

14) From: b cook
Same here.  Just thought it should be mentioned.
bc
On 4/13/06, Brett Mason  wrote:
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15) From: Rodney Stanton
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You bet! :)  And the smartest bet is to use the right
popper safely.
Rodney
not a poker player but I do play one online

16) From: John David Huddle
I've always wondered the same question.
I use a couple of 'wb' roasters which were on the market for only a short 
time several years ago.
They seem to be somewhat fancy versions of the WestBend poppery II with a 
timer and cooling cycle.
Anyway, they blow hot air straight up through a wire screen.   No problems 
with chaff after many roasts.
Dave
--------
From: "Brett Mason" 
Would anyone who has experienced a fire from one of these centrally
vented poppers please recoiunt for us what happened?
I have heard people talk about the potential, and none has ever
described it happening.  Maybe it doesn't ever happen...
Brett

17) From: Ed Needham
I've never heard of a fire in one of these poppers because of a bottom 
screen.  I think it was someone influential stating a concern that turned 
into a fact.
*********************
Ed Needham®
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] in subject line to get through my SPAM filters)
*********************

18) From: raymanowen
"...use the right popper safely."
Should they ever be used to roast coffee? 'Tain't safe, McGee. -ro

19) From: raymanowen
The end of this one should be in sight-
Let's put the lie to this  fact- Remember the calcium carbide lamps miners
used to use in coal mines? It was an open flame, but had a screen mesh over
the reflector. A flame front was quenched by the mesh.
"chaff can fall down there under the screen and ignite"  It's certainly hot
enough- but
With hot air blowing up past the heater, with enough energy for a fluid
bed... the very dense beans can't possibly fall through the mesh.
The skin that covers the beans is extremely buoyant, but it can go against
the airflow and get under the screen and ignite-?? My attitude says,
"Missouri" about these little parachute canopies.
I guess they could blow out of the popping chamber, get sucked in by the
blower, blow into the heater and ignite. One would never know it happened
because they couldn't pass the screen mesh. The bean load would block the
view.
Cheers -RayO, aka Opa!
You'll find the answer in the train station where the elephant checks his
trunk- What's ridiculous?

20) From: Alchemist John
I have had this any number of times.  What you get is a little 
shooting star of burning chaff that hardly makes it out of the 
roasting chamber.  Kind of pretty - I also can't see how it might be dangerous.
At 21:24 4/19/2006, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

21) From: Don Cummings
I have seen this too, just once. It made it to just above the beans. I made
a wish for a nice batch. It worked.
Don
On 4/21/06, Alchemist John  wrote:
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