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
On 4/12/06, Don Cummings wrote: <Snip> r. <Snip> o <Snip> .5 <Snip> Yes <Snip> Yes <Snip> Yes, but that's how it is. Reduced bean mass = increased air flow = greater heat loss <Snip> I believe so, yes. :-) Enjoy, Bill
"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: <Snip>
"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: <Snip> hat <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Wichita WurliTzer
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: <Snip> too <Snip> ast <Snip>
Don Cummings wrote: <Snip> well then here is the perfect link for you!http://www.homeroaster.com/geekmod.html;-) <Snip> -- 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.
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: <Snip>
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-
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: <Snip>
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: <Snip> e <Snip> ttings <Snip>
"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?
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: <Snip> -- Regards, Brett Mason HomeRoast Zassman
On 4/13/06, raymanowen wrote: <Snip> e <Snip> 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
Same here. Just thought it should be mentioned. bc On 4/13/06, Brett Mason wrote: <Snip>
<Snip> You bet! :) And the smartest bet is to use the right popper safely. Rodney not a poker player but I do play one online
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
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) *********************
"...use the right popper safely." Should they ever be used to roast coffee? 'Tain't safe, McGee. -ro
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?
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: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
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: <Snip>