This is a multi-part message in MIME format. Any feedback on this hot little jewel? My wife walked in the door with = it this afternoon and it looks pretty neat. I've seen/read revies of = the SC/TO but not of this. The "stir" rod on the machine seems to move = a little slow, but it may be OK. Any experiences?
This is the SC of the SC/TO. On 6/3/06, Dan Martin wrote: <Snip> -- Don
This is a multi-part message in MIME format. ever use one?
They are great Dan. I use mine for 8 to 16 oz batches. I have a Sunpentown Turbo Oven sitting over the Stir Crazy. I disconnected the heating element in my SC. The slow turning is just fine. Some people make mods to their SC. There are many posts in the CoffeeGeek Home Roast forums about this setup. I can give you a link if you like. On 6/3/06, Dan Martin wrote: <Snip>
This is a multi-part message in MIME format. So your heat doesn't come from the SC; it comes from the oven blowing = heat down? Without mods, does it still roast a decent bath of coffee? Yes, I would love a link.
Here's a great place to start:http://www.coffeegeek.com/forums/coffee/homeroastYou can search for SC/TO links. Here is one of mine, and on the first post are several other links that should give you all the info you need for many aspects of this roasting setup:http://www.coffeegeek.com/forums/coffee/homeroast/232705?LastView49368186&Page=1On 6/3/06, Dan Martin wrote: <Snip>
This is a multi-part message in MIME format. That is great! So, the TO fits directly into the existing lid of the = SC? That is too easy. My anxiety may get the best of me so I was = wondering if the SC itself (heating element) would produce a roast.
Dan, In order: No, the SC lid is a dome that is not used in the SC/TO. A fairly critical upgrade for the whole machine is a spacer of some sort that will lift the TO away from the SC bed. The easiest (this is the one I use) is a springform baking pan. I popped the hinge on mine and as a result I have a one inch gap that serves nicely as a chaff ejection chute. I ran a bead of High Temp Gasket along the top of the springform to stabilize the TO during roasts. The SC alone is not suited for roasting. I only speak of others' experience since I never did try it myself. As others have mentioned every possible question you can come up with has been discussed in tremendous detail on sites and threads devoted to this roasting method. Coffee Geek has probably a week's worth of steady reading on the subject. On 6/3/06, Dan Martin wrote: <Snip> -- Don
No, But the popcorn is pretty good :-) <Snip>