HomeRoast Digest


Topic: Sonofresco (41 msgs / 868 lines)
1) From: M. McCandless
Compared to the FR, The Hottop has the advantage of larger batch
but tends to lose some of the brighter notes.
I've especially noticed this with Yirg, just not the same in the Hottop.
Hottop'd Gesha is great.
Looking ahead, I'm thinking about a Sonofresco.
Anyone using one?
Appears that it might be the best of both worlds.
McSparky

2) From: George Birchard
$3500 + venting costs and gas supply costs.  The cost is starting to 
become a factor.
M. McCandless wrote:
<Snip>

3) From: Douglas H. Boutell
I had one  when I first started roasting and used it to send coffee to 
my son
while he was doing Missionary work. For the cost I would  buy 6 RK Drums
where you have a lot  more control over the profile and the taste .
Doug
M. McCandless wrote:
<Snip>

4) From: dwight clark
This is a multi-part message in MIME format.
I recently picked up a refurb unit directly from the manufacturer, and I =
am very impressed. While the bright tone of the coffee is much more like =
the stuff I used to get out of my iRoast - it still has a depth that mt =
iRoast just didn't produce. It doesn't seem to be able to produce a deep =
cup like my Hottop can, but it roasts more than twice the amount and =
there is no wait time for back-to-back roasts which drives me crazy with =
the Hottop.
Dwight
M. McCandless wrote:
<Snip>
Hottop.
<Snip>

5) From: mcsparky6670
That's what I thought might be the case.
I think the best of both worlds will be Hottop - Sonofresco.
The Hottop is great, but just doesn't quite capture the full essence of
Yirg & similar.
Time to start squirreling away $.
Thanks,
McSparky
At 02:12 PM 10/6/2006 -0700, you wrote:
<Snip>

6) From: MichaelB
Dwight,
You can cut down the hottop between-roast time.
1. As soon as you eject the beans remove the chaff tray, the front window,
the top chute cover, and the filter. I use a silicon oven mitt glove for
this. Good grip and withstands temps over 500 degrees.
2. Aim a fan at the hottop opening. I use an 8" model that I got from Bed
Bath and Beyond for almost nothing with a $5 off coupon. I plop it on the
counter in front of the machine, It blows across the beans and through the
hottop to cool both faster. Also removes chaff (but does scatter it around a
bit).
3. Stop the cooling cycle about a minute before it would normally end.
(Avoids that annoying beeping that signals the end of the cooling cycle.)
4. Reassemble the hottop and start the machine immediately for the next
roast. Should take only a minute or two to get to start temperature.
--
MichaelB
On 10/6/06, dwight clark  wrote:
<Snip>

7) From: Ed Needham
What do you think the Hottop doesn't do to get the most out of Yirg?  What 
are you looking for and not getting, besides the brightness of an air roast?
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

8) From: miKe mcKoffee
<Snip>
Way way over simplification and generalization as has been discussed =
before,
ie air vs drum IS NOT cut and dried. A professional drum roaster like a
Probat you can profile the roast, the HotTop you cannot and it tends to
usually run a fairly long flattening profile, yes HotTop flat roast =
compared
to a well profiled commercial drum roast. Or grill with good BTW power =
drum
home roast can be profiled for that matter. Same goes for the =
generalizaion
of air roasts. Vast difference between a 6 to 7min air roast and a 12 to
15min profile controlled air roast.
At the Sept 2nd Espresso Jam had Panama Gesha HotTop roasted and Café =
Rosto
12min profile roasted. The HotTop roast was quite noticably subdued and
flatter while the Rosto Gesha not over bright and better balanced.
Kona Konnaisseur 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.

9) From: Ed Needham
Mike, you are absolutely correct on all counts.  My comment of air/brighter 
was a very broad generalization.
My post was actually more of a question that a commentary or defense of the 
Hottop.  I was really trying to get McSparky to put more detail into his 
assertion that the Hottop was not a good choice for bringing out the best in 
a Yirg.
Some broad statements, like McSparkys (which I inadvertently made myself!) 
seem to cast broad assertions that are not easily backed up with facts.  I 
guess I wanted a little more detail put into the statement.
Like someone saying a coffee was 'citrusy' or 'grassy'.  Does that mean 
lime?  orange peel?  lemony?  sour? Grass as in new mown hay?  old straw? 
green grass?
Citrusy or 'grassy' does not cut it.
To say the Hottop doesn't bring the most out of a Yirg made me want more 
details.  What more do you want? And what Hottop deficiency would need to be 
changed to bring it out?  More power?  More profile control?  Would that do 
it?  How can we make that happen?
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

10) From: miKe mcKoffee
Ed,
I knew you knew but highly suspect some newer home roasters wouldn't! =
After
all you've had Q/drum profile roast control for a long long time, since
before Ron started making the RK Drums IIRC.
Of course you also know the answers to your last series of questions. =
What's
needed to make the HotTop better has been done, but not by the mfg! =
Boosted
variable power to the heater profile controlled manaully, by PID and
Computer done by different people. Then the HotTop's a most excellent =
1/2#
roaster.
I do indeed now see your original point and purpose trying to get =
thoughtful
meaningful descriptions rather than vagueries.
Kona Konnaisseur 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.
<Snip>

11) From: Maryann & Dave Schellenberg
miKe, you say "different people".
I know of Jeffrey Pawlan who is marketing his computer control system 
for what most of us would consider a high price, but I haven't read of 
any others, that might be less expensive to implement. Are there any web 
sites you could direct me to?
Dave S.
miKe mcKoffee wrote:
<Snip>

12) From: mcsparky6670
The Hottop seems to mute the lighter floral scents - flavors.
I can compensate to some degree w/Variac, but I think 
it needs a little more heat at the start.
FR makes 350 in ~6 mins, HT ~12 mins.
Still excellent coffee, but not quite the same.
OTOH the Kenyas can't be beat on the HT.
Didn't get the same results w/FR.
I think each type (air/drum) has it's place.
I'm thinking the best combo may be Sonofresco-HT to
take advantage of full spectrum flavor.
I can't justify BBQ type roasting in Arizona, but it's tempting.
sounds very controllable.
McSparky
At 08:59 PM 10/7/2006 -0400, you wrote:
<Snip>
 are you looking for and not getting, besides the brightness of an air=
 roast?
<Snip>
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13) From: mcsparky6670
The Hottop seems to mute the lighter floral scents - flavors.
I can compensate to some degree w/Variac, but I think 
it needs a little more heat at the start.
FR makes 350 in ~6 mins, HT ~12 mins.
Still excellent coffee, but not quite the same.
OTOH the Kenyas can't be beat on the HT.
Didn't get the same results w/FR.
I think each type (air/drum) has it's place.
I'm thinking the best combo may be Sonofresco-HT to
take advantage of full spectrum flavor.
I can't justify BBQ type roasting in Arizona, but it's tempting.
sounds very controllable.
McSparky
At 08:59 PM 10/7/2006 -0400, you wrote:
<Snip>
 are you looking for and not getting, besides the brightness of an air=
 roast?
<Snip>
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http://sweetmarias.com/maillistinfo.html#personalsettings

14) From: Douglas H. Boutell
mcsparky6670 wrote:
<Snip>
Because ???
Doug
<Snip>

15) From: Brett Mason
AZ uses less propane, already hotter....
Brett
On 10/8/06, Douglas H. Boutell  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

16) From: Michael Mccandless
I just can't see standing in front of a hot BBQ in 115+ degree weather.
McSparky
On 10/8/06, Brett Mason  wrote:
<Snip>

17) From: Aaron
Then roast in the winter only when it is only 105 Degrees.   but on 
that, you don't have to 'hover' over the BBQ,  turn it on and sit back 
and watch the thermometer.  Once you done it a few times to get the hang 
of it, you should pretty much be able to load it up, go somewhere cooler 
and watch it in the shade....
But it's DRY heat Aaron
==============================
***I just can't see standing in front of a hot BBQ in 115+ degree weather.
McSparky***

18) From: Lynne
Because he probably doesn't want to become BBQ himself!
L.
On Oct 8, 2006, at 4:07 PM, Douglas H. Boutell wrote:
<Snip>

19) From: Lynne
I lived in AZ for a couple of years. My suggestion: put the green beans 
in your backyard (most likely on the gravel 'lawn'), run inside, & 
wait. They'll be roasted in no time flat.
; > } )
On Oct 8, 2006, at 4:26 PM, Michael Mccandless wrote:
<Snip>

20) From: Lynne
Shade? WHAT shade?
No such animal in AZ!!
L.
On Oct 8, 2006, at 4:57 PM, Aaron wrote:
<Snip>

21) From: Michael Mccandless
I tried that, but I always burn the beans.
They hit 2nd before I can get them out of the sun.
McSparky
On 10/8/06, Lynne  wrote:
<Snip>

22) From: Michael Mccandless
Exactly
McSparky in the AC
On 10/8/06, Lynne  wrote:
<Snip>

23) From: Lynne
--Apple-Mail-2--497137644
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	format=flowed
Ha! Too true, too true!
L.
On Oct 8, 2006, at 6:21 PM, Michael Mccandless wrote:
<Snip>
--Apple-Mail-2--497137644
Content-Transfer-Encoding: quoted-printable
Content-Type: text/enriched;
	charsetO-8859-1
Ha! Too true, too true!
L. 
On Oct 8, 2006, at 6:21 PM, Michael Mccandless wrote:
I tried that, but I always burn the beans.
 They hit 2nd before I can get them out of the sun.
 McSparky
On 10/8/06, Lynne
<<0000,0000,EEEElynnebiz>
wrote:
in your backyard (most likely on the gravel 'lawn'), run
inside, &
wait. They'll be roasted in no time flat.
; > } )
On Oct 8, 2006, at 4:26 PM, Michael Mccandless wrote: 
<Snip>
weather.
<Snip>
<Snip>
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24) From: Les
Boy did this thread go down hill, let me see if I can bring it up a
bit!  Alchemist John made a very nice home roaster using an electric
heating element.  It makes great coffee.  I know I have enjoyed it.
Apart from his roaster, I don't know of an electric that can profile
like an RK drum unless you go to a highly modified roaster like either
of the Mike's, Mike McKoffee or Plain Mike.  I have had awesome coffee
from the Ubber Roaster and Mike's Rosto.
Les
On 10/8/06, Lynne  wrote:
<Snip>

25) From: Ed Needham
My closed, un air conditioned workshop gets to be about 130F on most hot 
summer days.  I open the doors and turn on a big industrial floor fan and 
tell myself...it's only a half hour, it's only a half hour...
As long as I don't have to stay clean, I can take whatever heat there is. 
In a tie on a hot day...geesh.  I die a thousand deaths.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

26) From: Justin Marquez
On 10/8/06, Maryann & Dave Schellenberg  wrote:
<Snip>
You might not always get what you pay for, but you always pay for what you get.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

27) From: j3r
I have a chance to buy a used sonofresco 1lb propane model with new heat 
sensor for $1500. I use a behmor now. Is the sonofresco going to have 
real advantages over the behmor? I understand I could roast more batches 
per day (perhaps), but is there something more? Do people onlist use 
these? I have heard very little talk about them.
What does the sonofresco at $4k (new) do that the $300 behmor does not do?
Jeremy
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28) From: Rich
Extract 3700.00 from your pocket... More coffee snob points.
On 04/20/2012 02:36 PM, j3r wrote:
<Snip>
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29) From: Hank Perkins
First it roast the coffee not bake it. Second no door dance third propane is instant heat. 
Like comparing a f-350 truck to a Honda Civic. 
Both will haul and tow stuff. 
Sent from my iPhone
On Apr 20, 2012, at 2:47 PM, Rich  wrote:
<Snip>
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30) From: Edward Bourgeois
There are several members of the Green Coffee Buyers Club using a
Sonofresco. You could get some user experiences by visiting their
forum.
On Fri, Apr 20, 2012 at 3:36 PM, j3r  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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31) From: mcsparky6670
I use Sono and Hottop.
Both have advantages.
Hottop has more control - Sono will roast 1.3 lbs - yielding 1 lb.
Sono is best at light or dark roasts.
Hottop for everything in between.
Both give great results.
MMc
Sent from Mikes  Mobil

32) From: michael brown
It's an air roaster so you will have limited, to zero control over the roast. It's more of a start/stop button kind of roaster. I personally would rather have a drum roaster with actual roasting profiles like the hot top and behmor.
Michael B
<Snip>
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33) From: j3r
On 12-04-20 03:36 PM, j3r wrote:
<Snip>
So basically
Pros: it can do a true 1lb roasted yield, and it gives coffee geek cred.
Cons: it has no roast profiling, it is large, it is expensive.
It "roasts rather than bakes" - any further comments on this?
Jeremy
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34) From: Greg Gearheart
I don't have any direct comments on these devices, but for less than $700
you can put together a bbq drum roaster (like I did) that will give you
lots of control, roast up to 4-5# at a time, and make your neighbors
jealous.
On Fri, Apr 20, 2012 at 3:04 PM, j3r  wrote:
<Snip>
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35) From: Hank Perkins
I ran a Behmor for a year. In my experience it was not a 1 pound roaster as advertised. If you load a pound in it it wont roast it bakes. To meet UL approval it is high temp limited. 
I could get decent coffee out of it but I couldn't get consistent roast. With 1/2 pound batch I would preheat, roast and to shut down the roast do the door dance. With the sonfresco it is a real one pound roaster. It will roast bright as it is a hot air roaster but you can run multiple loads and repeat roast easier. 
On Apr 20, 2012, at 5:04 PM, j3r  wrote:
<Snip>
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36) From: Dennis Parham
I roast with mine 15 lbs a week and never bake.... I keep it clean but more importantly at least for me, I tilt it back ( front feet about 2" up that a friend of mine came up with here) and start with a 1.5 minute warmup cycle, ( set on my 1 lb setting and Ive used all profiles with 2 maybe being hardest to get past City to city+ depending on origin ) and on P4 I have to stop short often or be in rolling second crack... its not the best for typical vienna but the City+ to Full City and sometimes beyond I have no problems... lol
Dennis Parham
On Apr 20, 2012, at 6:23 PM, Greg Gearheart wrote:
<Snip>
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37) From: Larry Dorman
I went the SC/TO route years ago for about $100 and roast a pound at a
time.  :)
LarryD
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38) From: Jeff Hayden
A close friend (same guy as the one with a broken Behmor) considering a Sonofresco.  (Different application.)
Any feedback on this roaster -- good or bad -- greatly appreciated.
Jeff Hayden
JEER THE TRENDY BAFFY
c8h10n4o2.137trimethylxanthine
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39) From: miKe mcKoffee
Good consistent even roasts 16-18 minute roast & cooling cycle. Net 1lb or
now new 2lb models. Pretty much start it and forget it, little to no profile
control possible. Great roaster to turn beans brown the same way each time -
varying degree of finish only - not a roaster to learn to make each bean
sing tweaking it's profile.
Slave to the Bean miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

40) From: Robert Yoder
Why not modify this roaster to provide profile control, in the same way as poppers are modded? Happy Roasting, robert yoder
 > From: mckona
<Snip>
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41) From: miKe mcKoffee
In theory sounds easy. However much simpler to split wire and control a
popper via variacs versus modifying fixed flame gas fired roaster for
variable control! Which isn't to say it couldn't be done but takes a whole
'nother set of engineering skills - IMO it should have been done at the
factory! Like my USRC 3k drum roaster I have 0-100% variable control of my
flame (same for airflow) - from the factory.
That said IF I had a Sonofresco likely would have figured out how or had
someone else figure out how to do it for me!
Slave to the Bean miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/


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